Ok, let’s get something straight: The best type of tomato soup is the one made with fresh, ripe tomatoes and nothing can change that fact. It is not only more delicious, but also more nutritive and better for you.
But what if it is not the season for tomatoes? Or you have forgotten to buy tomatoes? Or you have tomatoes but they are not ripe enough to be included in a soup? Well, I believe that everyone has a few tomato soup cans sitting in the pantry, so use these three reasons as an excuse to eat canned food. It’s ok if you do it once in a while. Even if the only reason is being lazy.
That brings us to the next issue: canned tomato soups taste pretty bland. So, we need a few tips and tricks to boost their flavor.
Tips and Trick for Canned Tomato Soup Recipes
Combine canned tomato soup with a diced fresh tomato, the complement with a few chopped fresh basil leaves and double cream to make it thicker. Other forms of tomato you can add are tomato paste, tomato purée, and tomato juice.
Add a drizzle of pesto, homemade or store-bought, for instant flavor, cheesiness, nuttiness, and creaminess. Stir it into your soup at the end of cooking or add a dollop to each bowl and garnish with toasted pine nuts.
For a more exotic take on tomato soup, add a bit Thai red curry paste (one or two tablespoons should be enough), combine with cooked rice, then top with shrimp. Another way is to add fish sauce (from a few drops to ½ cup, according to taste). You can also add chopped fish filets to make a Vietnamese tomato soup recipe.
Croutons are not the only form of bread that can be included in your tomato soup. Combine your tomato soup with flavorful bread. Rub a slice of bread with garlic and top with grated hard cheese like Cheddar. Broil it until the cheese is melted and place it floating on your tomato soup. Alternatively, you can opt for a toasted baguette slices.
Sautee some bacon, then use the same grease as roux – simmer the canned tomato soup in it, together with some double cream. Use the bacon as a garnish.
Sauté aromatic veggies like onion, garlic, carrots, and celery in oil or butter until soft. Alternatively, you can also sauté spinach or kale. However, make sure that all your veggies are cut into bite-sized pieces. If you like meat in your soup, sauté some cubed chicken breast as well. If you choose to go with oil, use healthy alternatives like olive oil or sesame oil. The later one will also contribute nutty flavor.
Everybody knows that tomato soups love cheese! For an instant cheesy taste, top the soup with shredded hard cheese like Parmesan or Gruyere or softer cheese like American cheese, Feta or Mozzarella.
Alternatively, you can serve with grilled cheese or grilled cheese sandwiches on the side. Another (vegan) option is to use nutritional yeast. These golden flakes are heated in water until creamy and, besides cheesy and salty taste, they also act as a thickener!
Make your soup heartier and more fulfilling by adding pasta. The best option is tortellini – meaty for meat lovers, cheesy for vegetarians. Simply take frozen tortellini and add them directly to simmering soup.
For a surprising twist, add some vanilla! Many tomato soup recipes call for an acidifier like vinegar or lemon juice to emphasize the tomatoes’ natural acidity. These are often combined with regular or brown sugar to balance the taste. However, adding just a pinch of vanilla bean-infused sugar will add a little sweetness and aroma, without overpowering your tomato soup.
You need a detailed guide on tomato soups? You’re welcome.