How do they condense soup?
by 
misshell on fire
ANSWERS: 4
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they remove the water'
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They 'cook' it yo...
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They don't really take out much water like if they had made regular soup and dried it out. They make a very thick soup and cook it down even further so that it is more concentrated.
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Condensed milk was first developed in the United States in 1856 by Gail Borden, Jr. in reaction to difficulties in storing milk for more than a few hours. Before this development, milk could only be kept fresh for a few days and so was only available in the immediate vicinity of a cow. While returning from a trip to England in 1851, Borden was devastated by the death of several children, apparently due to poor milk from shipboard cows. With less than a year of schooling and following in a wake of failures both of his own and others, Borden was inspired by the vacuum pan he had seen used by Shakers to condense fruit juice and was at last able to reduce milk without scorching or curdling it. Vacuum evaporation is the process of causing the pressure in a container to fall until water's boiling point has been lowered to room temperature. When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods of time without spoiling. -WIK yo...
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