Easy Tomato Soup Recipe (2024)

FAQs

How to make tomato soup more interesting? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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.

Tomato soup tends to be sweeter and more liquidy than tomato sauce, so it's not a perfect 1:1 substitute. We'd avoid using tomato soup for something like pasta sauce, but it can add a nice tomato flavor to dishes. Start by adding less tomato soup than you would tomato sauce, and adjust to taste.

Want to make that bowl of soup more filling? Add a poached egg for a hearty dose of protein. A touch of cumin and chile pepper and a sprinkling of fresh herbs will bring it into shakshuka territory. If you'd rather take a meatier approach, try sautéing hot Italian sausage in the pot before pouring in the soup.

What about a creamy tomato soup to go along with your grilled cheese? Tomato paste is a key ingredient that will add tons of tomatoey flavor quickly.

Vinegar, much like salt, is a flavor enhancer — it not only imparts its own taste and acidity to a soup, but in small quantities, it helps to bring out the brightness of other ingredients as well.

"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. The choice of ingredient depends on the recipe, though.

Acidic ingredients like lemon juice, vinegar, tomatoes, or even wine can cause your milk to curdle. Prevent this reaction by reducing your acids first before adding dairy. Remember this tip when making creamy adobo, tomato soup, or a citrusy cream-based pasta.

How to add milk to tomato soup without curdling? ›

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

You can use whatever type of canned tomatoes you have. Whole, stewed, diced, or crushed canned tomatoes work wonderfully. First, drain off the liquid in the can and put it aside. Then give the tomatoes a quick whirl in your blender or food processor.

Although it is likely to change the flavor profile more than other substitutes, tomato soup can work as a tomato sauce substitute. A can of tomato soup can replace 1 cup of tomato sauce. However, because the soup has more liquid than tomato sauce, you should reduce another liquid ingredient by 1/4 cup if possible.

Tomato soup is really just thinned-out tomato sauce

So there's really nothing stopping you from using your favorite jarred tomato sauce (especially one with rich, cheesy notes already built in, like Bertolli Parmesan & Romano with Cracked Black Pepper Sauce) as the foundation for your soup.

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.

Soup toppings give any soup extra eye appeal, texture, and flavor. Toppings and garnishes can be as simple as minced herbs, toasted croutons, grated cheese, citrus zest, or toasted nuts.

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?