How to reduce acidity in tomato soup?

Since I have high blood pressure, I have to be very careful with salt and acid levels in soups. I avoid store-bought canned soup completely and make it at home with fresh cream to tone down the sourness. Do keep a regular track of your BP and digestive issues with your doctor.

You can add a little baking soda or butter to make the soup less sour. But if you are experiencing frequent stomach pain or vomiting after drinking soups, please consult a gastroenterologist to rule out any underlying infections.

Yes, adding a tiny piece of jaggery while boiling the tomatoes works really well to balance the acidity.

I feel you, sour soup is the worst. Just stir in some fresh cream or milk at the end.

I know how uncomfortable that burning throat is after soup. I have tried everything, and the best home remedy is adding some boiled, mashed carrots into the soup base. It naturally sweetens it without altering the texture.

Oh God, tomato acid is so scary for the esophagus, I always worry about acid reflux while sleeping. I always put a tiny pinch of sodium bicarbonate in the soup to neutralize it chemically. Please make sure you don't drink it too late in the evening.