Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 Speaking of soymilk, I had made some creamy tomato soup the other day using my Silk Soymilk. Before I went Vegetarian, I'd always use dairy milk (which now sounds kind of nasty to me), but this was the first time I'd tried soymilk in tomato soup. It was AWFUL! I mean, it tasted like tomato soup, but not like I was used to. It had a funny texture and had a strong soy aftertaste. Now I like soy beans and such, but not in my tomato soup! Tomato Soup is just not something you mess around with! (It's my favorite, after all) Everything else that I've made using soymilk I've not been able to tell the difference between it and its dairy milk alternative. Dose anyone have any pointers to fix my poor tomato soup? Is there a better/different brand of soymilk I can use? Would Rice Milk work better? If you can't keep your tomato soup stable, how on earth can you keep anything else in life stable? --Icarus Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 I sometimes use potatoes to make my soups creamy. Take some of the cook potato and some soup and put in the blender until smooth stir into soup. Gayle ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 I hear you! Tomato soup is probably nature's most perfect food....grin....! I understand the flavor difference with Silk. It certainly is enough to change the soup flavor. In the past, I've used Mori-Nu tofu (you can probably use almost any kind of silken tofu) whirred in the blender with some water/soup until smooth, then slowly mixed in. This gives it the creamy texture. I also used to get Westsoy plain unsweetened soymilk. It's been so long ago, however, that I'm not for sure if they still make it. You need a very plain, bland soymilk. On 5/28/07, icarus_imbued <icarus_imbued wrote: > > Speaking of soymilk, I had made some creamy tomato soup the other day > using my Silk Soymilk. Before I went Vegetarian, I'd always use dairy > milk (which now sounds kind of nasty to me), but this was the first > time I'd tried soymilk in tomato soup. It was AWFUL! I mean, it tasted > like tomato soup, but not like I was used to. It had a funny texture > and had a strong soy aftertaste. Now I like soy beans and such, but > not in my tomato soup! Tomato Soup is just not something you mess > around with! (It's my favorite, after all) Everything else that I've > made using soymilk I've not been able to tell the difference between > it and its dairy milk alternative. Dose anyone have any pointers to > fix my poor tomato soup? Is there a better/different brand of soymilk > I can use? Would Rice Milk work better? > > If you can't keep your tomato soup stable, how on earth can you keep > anything else in life stable? > --Icarus > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 28, 2007 Report Share Posted May 28, 2007 WestSoy unsweetened makes good tomato soup. You can even thicken it with a boiled potato. Portia , Momcat <Momcat55 wrote: > > I hear you! Tomato soup is probably nature's most perfect food....grin....! > > I understand the flavor difference with Silk. It certainly is enough to > change the soup flavor. > > In the past, I've used Mori-Nu tofu (you can probably use almost any kind of > silken tofu) whirred in the blender with some water/soup until smooth, then > slowly mixed in. This gives it the creamy texture. > > I also used to get Westsoy plain unsweetened soymilk. It's been so long ago, > however, that I'm not for sure if they still make it. You need a very plain, > bland soymilk. > > > On 5/28/07, icarus_imbued <icarus_imbued wrote: > > > > Speaking of soymilk, I had made some creamy tomato soup the other day > > using my Silk Soymilk. Before I went Vegetarian, I'd always use dairy > > milk (which now sounds kind of nasty to me), but this was the first > > time I'd tried soymilk in tomato soup. It was AWFUL! I mean, it tasted > > like tomato soup, but not like I was used to. It had a funny texture > > and had a strong soy aftertaste. Now I like soy beans and such, but > > not in my tomato soup! Tomato Soup is just not something you mess > > around with! (It's my favorite, after all) Everything else that I've > > made using soymilk I've not been able to tell the difference between > > it and its dairy milk alternative. Dose anyone have any pointers to > > fix my poor tomato soup? Is there a better/different brand of soymilk > > I can use? Would Rice Milk work better? > > > > If you can't keep your tomato soup stable, how on earth can you keep > > anything else in life stable? > > --Icarus > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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