Tomato Soup help please

I made tomato soup concentrate and froze it in ziplock bags, when reheating I defrosted slowly in pot with cold milk and heated them together, it has curdled/split, what is the best way to avoid this please

sooseque, hopefully the following will help you out... . .

From watching an elderly distant relative who is now in 24 hour care but was an extremely good and very experienced cook I learnt this "trick". This dear lady used to make tomato soup concentrate and preserve it in small jars then in pre-microwave days she would empty the soup into a saucepan, add the milk AND a tiny pinch of baking soda that I recall being told was to prevent the acid in the tomato soup from curdling the heated soup.

Another option/suggestion for you is that you try heating the soup and milk separately - no promises that that will work but it's what I've always done when heating canned soup that I've added milk instead of water to.

Hope these thoughts help. :-))

yes i would also suggest, thawing/heating the tomato soup with water, instead of milk, and adding just before serving. and with a blob of sour cream on top.

add soup in the last minutes.

Thanks for your suggestions, I will try them out

I find it odd that milk is added to tomato soup, is this a kiwi thing or a canned tin thing?