Tinned tomato soup can be transformed into a tastier, creamier dish by stirring in a simple dairy ingredient that chefs love. Adding heavy cream or mascarpone cheese enriches the soup, tones down acidity, and gives it a velvety mouthfeel.
Chefs Recommend Dairy for Richness
Jonathan Sawyer, executive chef of Kindling restaurant, told Food & Wine, “I enjoy canned tomato soup, but I’ll add some heavy cream for a velvety mouthfeel.” John Leonardi, chef-owner of the fine-dining cabin Soupçon, prefers mascarpone cheese as the final step in heating the soup. He said, “I feel it gives it good body and rounds out the acidity.”
For those avoiding dairy, the food experts at the Kitchn suggest coconut milk as an effective alternative. They noted that “coconut milk can be just as good” as using cream, adding: “You might taste a whisper of coconut, but coconut milk can have a very similar effect.”
Other Ways to Upgrade Tomato Soup
Seasonings can also improve tinned tomato soup. According to Tasting Table, oregano and thyme are the best herbs for this purpose. They explained that the most common issue with canned tomato soup is “its vaguely metallic canned taste.” Oregano and thyme add an “earthiness” that, when simmered in the soup for 10 to 15 minutes, accentuates and “deepens the tomato taste while masking some of the metallic notes” in acidic supermarket soups. They added, “Simmering also reduces the soup slightly, infusing it with herbaceous aromatics and depth of flavour that mirrors your favourite scratch-made recipe.”
Add Leafy Greens for Extra Flavour
Stirring in leafy greens can elevate the soup with extra flavour and nutrition. Frozen spinach blends seamlessly into the broth, though fresh spinach works well too. Salad greens from the fridge can also be added; wilted greens create a smooth, velvety consistency. For an earthier taste, generous amounts of kale give the soup a heartier, thicker body.
