Tinned tomato soup can be turned into a richer, creamier dish that tastes homemade in just 10 minutes, using a few extra cupboard ingredients. The simple recipe comes from A Duck’s Oven and has a near-perfect five-star rating based on over 220 reviews.
Soup is a comforting and convenient choice when you want something quick and easy. Tinned tomato soup is particularly handy to keep in the cupboard, but it can sometimes taste a little bland straight from the tin. While making tomato soup from scratch can be delicious, it also takes considerably more time and effort than simply opening a tin.
Simple ingredients, big flavour
With just a couple of extra ingredients, A Duck’s Oven says you can dress up a tinned soup and make it taste homemade. The recipe uses one can of tomato soup, 150ml double cream, half a teaspoon of garlic powder, half a teaspoon of onion powder, one teaspoon of Italian seasoning, a quarter teaspoon of cayenne pepper, half a teaspoon of salt, a quarter teaspoon of black pepper, Parmesan cheese and fresh basil.
In a saucepan, combine the tomato soup and cream. You can also use milk if you don’t have any cream, but it won’t be as creamy. Add the garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper, then let it sit over medium-low heat for about 10 minutes.
How to serve and adjust
Simply pour it into bowls and top with Parmesan cheese and fresh basil. You can even serve with a homemade grilled cheese sandwich if you like. If you find your brand of tomato soup already has a particularly high salt content, you may not need the extra. It’s recommended to taste the soup at every stage and adjust the flavourings.
If you don't have fresh basil, you can use jarred basil, but it's best to use fresh for added flavour. One review from Karen McDaniel said: “This is the only way I make tomato soup now.” Another wrote: “This has improved my soups so much. Everyone in the family loved it. It tastes homemade.” A third said: “This was amazing and tasty. A very inexpensive way to dress up a childhood classic. I also added some herbed croutons to mine.”
