I made my first batch of tomato soup from scratch last night with a giant 6lb. can of whole skinned tomatoes from Costco ($2.68) and some onion, celery, milk and sour cream. It was pretty amazing but a little bitey. After a little research we found that sugar is used in most tomato products to mask the acidity (thus why it’s so hard to find ketchup, sauce, etc without sugar), but it doesn’t kill it. Welcome to the discussion a little science: add 1/8 teaspoon baking soda mixed in 2 TB of water and watch the acid and the base neutralize each other to make a purely smooth and low acid soup. Wow. I just blew my own mind.