How To Make Canned Soup Taste Like Homemade (2024)

FAQs

How To Make Canned Soup Taste Like Homemade? ›

More vegetables: This is a great place for leftover cooked veggies. If you are working with a creamed soup, consider pureeing some vegetables to stir in. Cooked cauliflower, potatoes, winter squash, or carrots would work really well. Herbs: Fresh chives, thyme, or cilantro stirred in just before serving.

Metallic taste in canned food can be reduced by using the cold or nirmalize food not the hot food.

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

Garlic and onions make everything tastier! While the soup is cooking on the stove, sautee onions and garlic, adding them into the soup towards the end of cooking. Or for an aromatic that'll give a refreshing flavor, add chopped ginger into the soup while it's still cooking, stirring it in to blend the flavors together.

The addition of meat and vegetarian replacements like chicken or tofu, as well as carbs like rice or legumes add additional heft to any canned soup. Veggies and a splash of citric acid can brighten up a boring tomato soup.

Add Whole Spices

Spice up store-bought stock with whole peppercorns, bay leaves, star anise, or a cinnamon stick. Whole spices can add tremendous flavor to a stock. You might not think that bay leaves do much, but those dried leaves add an herbal flavor that helps make your stock more complex.

Season with salt and pepper to taste. It works with peas, beans, potatoes (mash 'em up a bit), mushrooms (they get kind of fried), corn, hominy, carrots, and most other canned vegetables.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

How to make soup really flavorful? ›

"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.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Buy a can of soup, dilute it with extra water, add some more flavor back with some low sodium stock, and then bulk it up with noodles, frozen veg etc.

One of the easiest ways to enhance canned soup is to add fresh ingredients. Chop up some vegetables like carrots, onions, celery, or bell peppers and sauté them in a bit of olive oil before adding the canned soup. This will not only add more flavor but also boost the nutritional value of your meal.

Adding cooked chicken to your soup isn't the only way to bulk it up and improve the flavor. You can also try stirring in some other additions. A similar option is to mix in some extra vegetables. Remember, heating up canned soup means you don't cook the broth as long as you would if you were making it from scratch.