There are several tricks you can use to reduce the acidity of canned tomatoes. However, our favorite is to add between ¼-½ teaspoon of baking soda to the quick tomato soup, which helps to neutralize it.u003cbr/u003eu003cbr/u003eYou can also (or alternatively) add a pinch of sugar (regular, brown, coconut sugar) to the easy vegan tomato soup. While it doesn’t neutralize the acidity in the same way, it adjusts the overall flavor profile. And all you need is about ¼ tsp to make a more rounded, bright, delicious flavor.