Tuscan Tomato Soup with Rosemary Garlic Croutons | Healthy Soup Recipe (2024)

FAQs

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

Parmesan – add shredded parmesan while the soup is hot so it melts over the top. Fresh Basil – sprinkle the top with thinly sliced basil. Croutons – sprinkle crunchy croutons over the soup. Toast – simple toasted bread or crostini (like we made for Bruschetta) are great for dunking into the soup.

- Adding baking soda to tomato soup and tomato sauces helps balance the acidity of the tomatoes. Tomato flavors really shine, and your sauce or soup will not curdle if you add milk. - Adding ¼ teaspoon of baking soda to 1 cup of tomato sauce or soup will make flavors sparkle and become less acidic.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

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.

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.

"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. This helps you get the flavors you're looking for in the right balance.

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.

Next - and this is important - in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you'll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others.

Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

How to cut the acidity of tomato soup? ›

If it tastes overly acidic or sharp, add a quarter teaspoon of baking soda. The soup will bubble and fizz wherever the soda lands as carbon dioxide is released. Give it a good stir to make sure the soda is fully spent; when the bubbles subside, taste again and add another quarter teaspoon if needed.

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.

Roast the onions and garlic before adding the tomato base can enhance the flavor, and adding a splash of balsamic vinegar or a drizzle of olive oil can also provide depth. You can experiment with adding a splash of lemon juice or a pinch of sugar to balance the acidity of the tomatoes.

Always check seasonings and taste-test before serving. If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

Add herbs.

This probably isn't a surprise, as basil and tomatoes are a delicious duo. But think beyond basil — rosemary and thyme can add earthiness; chives and parsley showered on top add a fresh finish; even freshly chopped mint (maybe with some feta cheese) can add a refreshing pop of flavor to every spoonful.

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.

Well, if you really want to amp up the taste of your tomatoes, cream of tartar is your answer. 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.