Just because your tomato soup is coming from a can, doesn’t mean it can’t have a bit of zing! Check out these 5 ways to dress that soup up for a total tomato soup makeover!
Time for another Fashion Friday, and today we’re introducing our first Food Makeover. Sounds fun, eh?
Today I wanted to throw out a few quick tips to help in the canned soup aisle – namely, with the soup of the tomato variety.
I am all for the straight up Campbell’s Tomato Soup, no frills involved, especially on a cold day. Of course, I need my handy grilled cheese to accompany. However, after visiting Zupa’s more times than I can count, I received a little inspiration when I came across their Tomato Basil Soup. I thought, hey, even when I’m in a rush, I can pull these little tricks off to make my already good canned soup taste totally gourmet!
Let’s get started!
1) Cream or Milk
Campbell’s even clues you in on this one – on the side of the can, it says that you can substitute the can of water for milk. Voila! Creamy goodness. However, you will notice that the soup may separate a little bit. A higher fat content in your dairy will help mitigate this. What I’ve realized that I prefer is to go water, and then just add a couple tablespoons of heavy cream to give it a nice creamalicious finish (don’t do full cream, or even half at that – yeesh! A little too rich – and don’t ask me how I know – haha.)
2) Basil (or other zesty spices)
The heavenly match of tomato and basil! It’s so fantastic. If you are using dried, put it in while the soup is warming to help release the flavors. I love using the Lighthouse freeze-dried stuff. If you are using fresh, adding right at the end helps release the best flavor. You can just do a rough tear of the leaves or a chiffonade. I also added me a little bit of Lighthouse Oregano this time as well.
3) Orzo Pasta
Zupa’s was genius with this one. Basically they have “add-ins” that you can throw in, and these mini little diamond pastas, well they are fabulous. I just cook them up per their package instructions in a tiny little pan at the same time the soup is warming up. Then after I drain them, I toss in a little olive oil and throw in a bowl so each person can serve up what they want.
4) Sharp Cheddar
I’m assuming this one is also a no-brainer since we all know grilled cheese and tomato soup rock one’s world! But how about just grating some delicious cheddar right into the soup? Make it sharp though! In fact, maybe I’m just a cheese snob but I don’t even buy cheddar unless it’s sharp. No, I take that back. I also buy extra sharp. Tillamook is my ultimate fav! If you are really feeling the urge, go ahead and buy the smoked cheddar to give it even more kick.
5) More Tomato!
Say what? Yes, give that soup a little freshness by throwing in more tomato. Make sure it’s pulverized though! I just core, quickly peel off as much of the skin as I can with a paring knife (a little left won’t hurt anything), and then throw the whole tomato into my Blendtec twister jar which does a top-notch job. And I would definitely recommend a Roma variety (which is meatier and less acidic). This just gives the soup a fresher feel without all of the work of a whole tomato soup from scratch.
Well, there you go folks. Try one, try all. They are fabulous. And of course, don’t forget to drizzle a little olive oil on top for good measure, as well as a couple grinds of salt and pepper.
I hope you enjoyed this little “food makeover”. Tell us what other foods need a facelift! And share your food makeovers with us on Instagram by tagging @foodapparel #foodapparel #foodmakeover.
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