Good tomato soup can be acidic too. That’s like half the point of eating it for me, taste-wise. You can always use an antacid to counteract it in the stomach.
A couple of really finely grated carrots will cut that acidity also. If you simmer the soup long enough they basically melt, won’t even affect the texture.
Good tomato soup can be acidic too. That’s like half the point of eating it for me, taste-wise. You can always use an antacid to counteract it in the stomach.
A couple of really finely grated carrots will cut that acidity also. If you simmer the soup long enough they basically melt, won’t even affect the texture.
A lot of people puree tomato soup at the end if they are using whole or diced tomatoes from a can or fresh. That would take care of the carrot chunks.