Roasted Tomato Basil Soup Recipe (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.

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.

A small pinch of baking soda will tame any unwanted acidity in the soup.

For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.

What tomatoes are best for homemade tomato soup? I like to use plum or roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

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.

What happens when milk is added to tomato soup? ›

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.

When cooked for too long, herbs such as sage, oregano, and basil can release an overly bitter flavor, so it's best to incorporate them when the tomato sauce is almost done cooking.

Tomatoes pair wonderfully with many ingredients, among those being fresh basil and garlic—especially roasted garlic. They also benefit from a bit of fiery spice as well, and mingle deliciously with red pepper flakes, which offer just enough heat to give a bit of tingle to the tongue and awaken the tastebuds.

Digestive Health: The dietary fiber in tomatoes promotes digestive health and regular bowel movements. Fiber-rich foods like tomato soup can help prevent constipation and promote a healthy gut microbiome.

For the most intense tomato flavor, include a couple tablespoons of tomato paste. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color.

Use Herbs and Seasonings

Enhance the flavors from that can of tomato soup by adding a few dashes of seasonings or fresh herbs. Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor.

Use fresh vegetables, high-quality meats or broth, and fresh herbs to add depth of flavor. Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex.