A Homemade Tomato Soup Recipe Everyone Loves! (2024)

FAQs

What can I put in tomato soup to make it taste better? ›

The standard direction for a can of condensed Tomato Soup is to put the condensed soup in a saucepan, fill the can with water, add the water to the pan, stir, and heat just to the point of simmer. BUT. It's MUCH better with Milk, which makes it a creamy tomato soup, a bit more like a tomato bisque.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Add Protein

Adding cooked meat that's high in protein is an easy way to make canned tomato soup taste better and more filling. Chopped bacon pairs well with tomato soup for a BLT-esque soup, or try adding in crumbled ground meat like spicy sausage for some added flavor.

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

Heavy cream is the best way to get that classic creamy flavor we know and love. In its place I have tried, to no avail, every other dairy for creamy tomato soup: half-and-half works in a pinch, milk makes the soup too thin, and yogurt is too acidic. Once I even tried almond milk (too sweet).

Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture. To thwart the curdling tendency, changing procedures will render a smooth tomato soup.

The complex flavor and creamy yet very slightly grainy texture make this soup particularly enticing. And the combination of baking soda and sugar completely eliminates the tomatoes' acidity, allowing their rich flavor to shine through.

What is the difference between tomato soup and tomato bisque? ›

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

Update: totally fixed my soup! Added a tablespoon of butter and a can of tomato paste, simmered that for a bit and added my soup from yesterday, maybe 3 tablespoons of cream and let some parm melt in the soup while it simmered for a bit.

Tomato paste has a concentrated tomato flavor and earthy sweetness that other tomato products (and even fresh tomatoes) cannot beat. You'll only need a few tablespoons of the stuff to pump up the flavor of tomato soup, so dose out the rest of the can and freeze for future use.

1. Fresh herbs: Add a combination of fresh herbs such as parsley, thyme, rosemary, or dill to enhance the soup's aroma and flavor. 2. Aromatics: Sauté aromatic vegetables like onions, garlic, and celery in the beginning stages of cooking to build a flavorful base for the soup.

Great tomato flavor is all about balancing acidity and sweetness. Too much of either can leave you with asauce that tastes one-dimensional. Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar.

That bitterness could be acid from the tomatoes and one way people typically fix that is by adding a small amount of sugar.