Tomato Basil Soup Recipe (2024)

FAQs

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

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.

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.

This tip comes from food science. Add a small spoonful of sugar to enhance the natural sweetness of the tomatoes. Season with salt in all of the steps (starting with the sauteed onions). This ensures your tomato soup is never bland.

- Start by sautéing garlic, onions, or shallots in olive oil before adding the tomato sauce. This adds depth and aroma. - Add dried or fresh herbs like basil, oregano, thyme, or rosemary for a burst of flavor. Experiment with a pinch of red pepper flakes for heat.

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

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.

Can you add milk to tomato soup without curdling? ›

I have read of a unique way to fix it: add a little bit of baking soda to the soup before adding the milk. The baking soda neutralizes the acid in the tomatoes. Good luck! Remove the pot of soup from the burner or turn the burner off, then add the milk.

Stock will add flavor, but when blitzed with your cooked veggies, it's not totally necessary. Just don't forget to season well with salt and pepper—that will make all the difference. Non-puréed soups really do benefit from being cooked with stock.

Basil is the number one herb for tomatoes, but other herbs compliment tomatoes as well: bay, chives, dill, marjoram, oregano, parsley, rosemary, savory, tarragon and thyme. Use them by themselves or in combination with tomatoes.

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 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.

It's a bit acidic for me, too, so when I have tomato soup, I add some half-and-half or heavy cream. I'd try that before adding a small amount of sugar, which is what I do when I make tomato sauce. And add some Saltines (soda crackers) on top for a little crunch.