Tomato soup. (Homemade)
 

DH’s sister told me I must heat the tomatoes and milk separately then to avoid curdling, either add milk to tomato or the other way around. She’s passed away so I’m on my own. Can you advise ?

Don't let the soup with milk get hot enough to boil.

I use milk in condensed tomato soup instead of water. Never had it curdle while heating. I use a whisk and stir until hot.

Add a little baking soda to the tomato mixture while it is cooking. After adding the milk,don’t let it boil.

My Mom's version, which we think is delicious, is this:
Melt margarine or butter in double boiler--about 3 Tblsp. If you want Celery/Onion, or both, chop fine and add to margarine. Let cook until tender.Add about 3-4 Tablsp. flour and stir well
Add tomatoes and stir until well blended. Heat in the double boiler until hot.
Add 1 t. baking soda-releases the gas in the tomatoes. Stir well until no more bubbles from the baking soda are showing.
Add 2-3 cups milk, stir well and get hot. Stir occasionally.
If soup is too thin, dissolve 1-2 T. flour in milk until a light creamy consistency and add to the soup. Stir well.
Add pepper, but no salt--can cause curdling.

Enjoy!!
Mariah

Thank you everyone. I’m going to make notes in a cookbook so I don’t need to ask again !

This is what I do also. I crumble about half of a stack of saltines, add to it and enjoy it.

My favorite (easy) recipe is to mix one can of tomato soup and one can of diced tomatoes with basil, garlic, and oregano. Heat and enjoy with saltines or, my favorite, grilled cheese sandwiches.

I sprinkle baking soda into the tomato juice/V8 juice, stir, then add what milk I want. Then I just heat it to below boiling. Since I'm the only one who likes this soup, I make it in a LARGE mug, just for me and heat in M/W.

add 1 can salmon and you have salmon soup.

From chemistry class, "acid into water, you're doing what you oughter" tomatoes are acid so slowly add to milk