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MARIE · by **MARIE** » July 27th, 2006, 1:57 pm

Does anyone else experience this? What is the stuff in the creamy tomato soup that is sort of waxy and white? I eat a spoonful, then if I run my teeth along my tounge, this waxy stuff comes off--you can see it in the soup, too, or if you let it sit and it forms a "skin" on the top.

I do like the soup, just not that waxy stuff. :uhuh:

Any clues? :?:

Marie

Prancer · by **Prancer** » July 27th, 2006, 2:47 pm

You're grossing me out. I saw the white stuff before but never thought about it. I notice it leaves crud on the back of my teeth, they feel gritty.

SharonR · by **SharonR** » July 27th, 2006, 3:52 pm

That's just nasty...what are we eating?

Jan · by **Jan** » July 27th, 2006, 6:35 pm

Hi there,
I've never really experienced that but maybe it's the whey. The creamy tomato soup is whey based rather than soy based. That just may be the difference.
jan

Aerie · by **Aerie** » July 27th, 2006, 7:02 pm

Are you microwaving it or cooking it on the stove?

MARIE · by **MARIE** » July 27th, 2006, 7:54 pm

I always micorwave it. Do you stove it and does that make a difference?

Marie

MARIE · by **MARIE** » July 27th, 2006, 7:54 pm

Uh-oh...I can spell--I mean microwave!

supermom · by **supermom** » July 27th, 2006, 8:29 pm

I don't ever get waxy stuff in mine. If I do, I haven't noticed it, anyway!! MMMMMMMMMM I LOVE that stuff!!

Mike · by **Mike** » July 29th, 2006, 11:33 pm

Never noticed it, and really wouldn't care if I did. Its my favorite soup (even more than chili).

SPMUSTANG · by **SPMUSTANG** » July 30th, 2006, 9:04 pm

I've noticed it but I think of it more as a layer of fake cream...it is "cream" of tomato (at least that's whatI tell myself) ...also, I use a baby size whisk which makes it emulsify and get creamy.

electra000 · by **electra000** » August 1st, 2006, 2:57 pm

Could someone please let me know how to properly prepare the creamy tomato soup? I boiled 8 oz of water and stirred it into the soup. It turned out clumpy and gritty. What am I doing wrong. Should I use cold water first and then heat it up? I like the flavor but not the texture. :?:

supermom · by **supermom** » August 1st, 2006, 9:16 pm

I use just enough water to make a paste, then I add faucet hot water SLOWLY to he paste, stirring as I add. Then, I nuke it for about 40 seconds or so. Works great every time. For me, the trick to the creamy soups is to add just enough water to make the paste. This disolves all the powder and makes it smoother and creamier in texture.

sister · by **sister** » August 1st, 2006, 9:45 pm

I think the creamy soups say to use near boiling water, not to "cook" them. I use a hot water dispenser and a small wisk and they always turn out fine. I've heard if you boil them they do curdle.
Maybe try the really hot water and see if you like it.

electra000 · by **electra000** » August 2nd, 2006, 8:13 am

Thanks guys! I am going to try it again ! :lol:

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