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Thread: Sweetening a soup

  1. #1
    john east Guest

    Default Sweetening a soup

    Novice is experimenting making soups mainly from tomatoes and tomato puree.

    They need to be sweetened somewhat. What would be a *healthy* item added to
    give more sweetness in such a soup, other than using sugar ? Thanks.



  2. #2
    James Silverton Guest

    Default Re: Sweetening a soup

    On 4/1/2012 3:30 PM, john east wrote:
    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.
    >
    >

    If you don't want "chemical" sweeteners like Sucralose, you could use
    Stevia.

    --
    Jim Silverton (Potomac, MD)

    Extraneous "not" in Reply To.

  3. #3
    Mark Thorson Guest

    Default Re: Sweetening a soup

    john east wrote:
    >
    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.


    Carrots and onions. If onions didn't have a sharp
    flavor, they'd taste sweet.

    If you need more sweetening power than that, just
    about any fruit will do. Butternut squash is also
    quite sweet. I dislike butternut squash soup because
    it's too sweet.

  4. #4
    Doug Freyburger Guest

    Default Re: Sweetening a soup

    john east wrote:
    >
    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.


    Just reduce down the liquid. As the tomato sauce thickens it will also
    sweeten. Think about tomato sauce versus tomato paste - The paste is
    thicker and sweeter than the sauce. Years ago canned tomato paste used
    to have sugar added to it in some brands. Now if you read the labels it
    does not, at least the brands I see now. It is sweetened by reducing
    the liquid.

  5. #5
    Pico Rico Guest

    Default Re: Sweetening a soup


    "john east" <[email protected]> wrote in message
    news:jlaacr$u8v$[email protected]..
    > Novice is experimenting making soups mainly from tomatoes and tomato
    > puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added
    > to give more sweetness in such a soup, other than using sugar ? Thanks.
    >


    if you think they need to be sweetened when in fact they are too acidic, a
    dash of baking soda.



  6. #6
    Brooklyn1 Guest

    Default Re: Sweetening a soup

    "john east" wrote:
    >
    >Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >They need to be sweetened somewhat. What would be a *healthy* item added to
    >give more sweetness in such a soup, other than using sugar?


    Sweet & sour cabbage soup/stuffed cabbage gets fresh lemon for sour
    and raisins for sweet. Dried fruit is often used as a sweetener, goes
    especially well with tomato based recipes.

  7. #7
    Janet Guest

    Default Re: Sweetening a soup

    In article <jlaacr$u8v$1@dont-[email protected]>, [email protected]d says...
    >
    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.


    Finely grated carrot.

    Janet

  8. #8
    gloria p Guest

    Default Re: Sweetening a soup

    On 4/1/2012 1:30 PM, john east wrote:
    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.
    >
    >



    Chpped carrots or apple depending on what else is in the soup.

    gloria p

  9. #9
    Melba's Jammin' Guest

    Default Re: Sweetening a soup

    In article <jlaacr$u8v$[email protected]>,
    "john east" <[email protected]> wrote:

    > Novice is experimenting making soups mainly from tomatoes and tomato puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added to
    > give more sweetness in such a soup, other than using sugar ? Thanks.


    I'll bet most folks will tell you to include carrots or onions, sauteed
    and caramelized and all that fol de rol. I'm going to suggest that you
    can adjust the taste to make it *seem* sweeter by reducing the acidity
    of the tomatoes. I do this with spaghetti sauce all the time. I think
    it's the acidity that's bugging you and sweetening it will cover the
    acid taste but will also make it taste, well, sweet.

    After you've got things going and are about done with it, sprinkle a
    *very* small amount of baking soda on the soup in the kettle. A light
    dusting. Stir it and watch it bubble. That's the acid neutralizing.
    Do not over do it. You can repeat a little but you can't go back. Cook
    it until the bubbling stops (not very long) and serve.

    JAT.
    --
    Barb,
    http://web.me.com/barbschaller September 5, 2011

  10. #10
    Kent Guest

    Default Re: Sweetening a soup


    "john east" <[email protected]> wrote in message
    news:jlaacr$u8v$[email protected]..
    > Novice is experimenting making soups mainly from tomatoes and tomato
    > puree.
    >
    > They need to be sweetened somewhat. What would be a *healthy* item added
    > to give more sweetness in such a soup, other than using sugar ? Thanks.
    >

    I'd try Splenda.

    Kent




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