5 Ways to Dress Up Tomato Soup Recipe (2024)

FAQs

What can I add to tomato soup to make it better? ›

Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?

When Made With Milk, Tomato Soup Should Be Rich And Creamy. Not all soups are created equal. A soup made with milk is usually richer and more luxurious than one made with just water or stock. This addition helps make the soup feel more comforting.

A little bicarbonate of soda (baking soda) to reduce the sourness or. add a little sugar to balance the acid in the tomato. Add a little lemon juice, vinegar or hot sauce and just go with a sour stew.

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

Stir in butter, cream, or coconut milk.

I always like to add a splash of something creamy to my tomato soup; it adds a richness and mouthfeel you'll never get with tomatoes alone. Cream may be the first thing that comes to mind, but butter and coconut milk can be just as good.

A small pinch of baking soda can help balance the pH levels and reduce the overall acidity. This can result in a milder and less tangy flavor, making the soup taste better! Also, if you want a tomato cream soup- it'll help prevent the milk from curdling when added!

Add Some Baking Soda

If your tomato sauce is too acidic and verging on bitter, turn to baking soda, not sugar. Yes, sugar might make the sauce taste better, but good old baking soda is an alkaline that will help balance the excess acid. A little pinch should do the trick.

Why add flour to tomato soup? ›

All-Purpose Flour: It thickens the soup, adding a satisfying body.

Add some herbs, garlic, onion and such. Add fewer tomatoes, or omit them entirely. I make a pretty good Parsley Sauce that has no tomato taste at all! Adding a wee bit of dairy, cream cheese, sour cream, half & half, or butter will coat the tongue and cancel some of the acidity.

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

A tried-and-true method for reducing acidity in tomato-based dishes is to add a small amount of baking soda. Adding a pinch of baking soda can help neutralize the acid and make your tomato soup taste smoother. However, be cautious not to add too much, as it can alter the flavor of the soup.

Seasoning Tomatoes With Cream of Tartar

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top. Yummy!

I suggest a pinch of sugar and salt. Canned tomato products always have a slightly weird metal taste to me. Adding a pinch of sugar and salt seems to cut through it for me, unless I'm just imagining it. If you want more of a tomato bisque, though, add fresh butter and heavy cream to your soup.