How to Cut the Acidity of Vegetable Soup

by Alan Kirk

If your soup is a little acidic, some sweetness will cut the acidity and add flavor.

soup image by AGphotographer from Fotolia.com

Items you will need

  • Sugar or artificial sweetener
  • Measuring spoons

When you first taste a soup, sometimes it can have a metallic taste, which is an indicator that your soup is too acidic. This doesn't mean you have to throw the whole batch of soup away. Instead, a slight adjustment after your soup is nearly done cooking will help save the soup and your energy at the same time.

Step 1

Taste your soup when it is between 75 percent and 90 percent complete in the cooking process.

Step 2

Determine if the soup has too much of an acidic or sharp metallic flavor to it.

Step 3

Add 1 tbsp. sugar or equivalent amount of artificial sweetener to the soup.

Step 4

Stir and allow to cook for three to five minutes and taste again.

Step 5

If the soup remains too acidic, add more sugar or artificial sweetener until the acidic taste of the vegetable soup has been removed.

Tips

  • To quicken the dissolving of the sugar, mix it with a splash of water and stir before adding it to the soup. The artificial sweetener package will generally state the equivalent amount to use in place of sugar.

Warnings

  • Reduce the amount of sugar you add on subsequent additions to the soup as the acidity reduces if you feel your soup's acidity is almost cut to the level needed. Otherwise, the soup may become too sweet.

Photo Credits

About the Author

Alan Kirk has been writing for online publications since 2006. He has more than 15 years' experience in catering, management and government relations. Kirk has a bachelor's degree in business management from the University of Maryland.