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.

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.

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.

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.

Sweetening a soup
 

"john east" > wrote in message
...
> 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.

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.

Sweetening a soup
 

In article >, lid 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

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

Sweetening a soup
 

In article >,
"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.

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

Sweetening a soup
 

"john east" > wrote in message
...
> 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