Instant Pot Tomato Soup Recipe - Real + Vibrant (2024)

FAQs

What to add to tomato soup for more flavor? ›

Use Herbs and Seasonings

Add chopped fresh basil or parsley at the end of cooking to bring out that rich tomato flavor. Turn to your pantry for seasonings like fresh cracked black pepper, Italian seasoning or oregano, stirring them in while the soup is still cooking.

If the soup tastes bland at all, a bit more salt will do the trick, that doesn't just apply to this tomato soup recipe but just about anything you'll ever find yourself cooking.

Adding a bit of baking soda makes the tomatoes taste sweeter by canceling out the sourness. ⁠ Tomatoes are naturally quite acidic but food processing companies often add extra citric acid to canned tomatoes to get the right pH (acid level) for food safety in canning. ⁠

The salt actually highlights the tomatoes' sweetness by acting as a foil. Think about it: That's why there's salt in nearly every baked good. In the case of tomatoes, the salt is also drawing water out, intensifying the fruits' natural flavors. In this ultimate caprese, the tomatoes are generously sprinkled with salt.

Olive oil and butter – They create the soup's rich base. To make this recipe dairy-free, feel free to use additional olive oil instead of the butter. Carrots, onion, and garlic – These aromatic veggies give the soup savory depth of flavor. Balsamic vinegar – It adds sweetness and tang.

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.

Heat 1 cup of sauce with 1/4 teaspoon baking soda (baking soda neutralizes acidity). Taste the sauce and add tiny amounts of baking soda to see if it mellows the acidity. If there is still an edge, swirl in a teaspoon of butter, letting it melt until creamy. Usually this does the job.

Common nightshades include tomatoes, potatoes, peppers, eggplants, blueberries, tomatillos, and paprika. A sensitivity to nightshades can be an allergic reaction, oral allergy syndrome, or intolerance. A nightshade sensitivity or intolerance commonly causes heartburn, gas, bloating, nausea, vomiting, and diarrhea.

How do you reduce tartness in tomato soup? ›

It might need herbs, salt, or even acid. It might need a splash of good olive oil. Keep adding a little in until it tastes right. A tablespoonful of chopped capers or a few finely chopped anchovies or sun-dried tomatoes can make a huge difference.

Add garlic powder, onion powder, Italian seasoning, cayenne pepper, salt, and black pepper and let sit on medium-low heat for about 10 minutes. Pour into bowls and top with parmesan cheese and fresh basil.

Particularly for soups made with tomato bases, a pinch or two of sugar can help round out any flavors that taste a bit too sour or bitter recommends Le Cordon Bleu. Of course, as with any recipe, it can be helpful to taste and adjust as you go, so your soup doesn't end up too sweet to serve.

What tomatoes are best for homemade tomato soup? I like to use plum or roma tomatoes for homemade tomato soup because they have the best flavor when roasted. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

You can also go with more heat and spices. "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.

Salting tomatoes is the #1 way to bring out the natural flavor of tomatoes. I will get back to this in a bit. Noted world-famous-expert-Chef Thomas Keller put it very succinctly: Salt enhances flavor while {black} Pepper adds flavor OR changes flavor. And Pepper is one my most beloved things in the culinary world …

Add fresh herbs (basil, oregano, rosemary, bay leaf), and let them simmer to give a punch of fresh flavor.

Baking soda is alkaline, and when added to tomato soup, it can help neutralize the acidity of the tomatoes. A small pinch of baking soda can help balance the pH levels and reduce the overall acidity. This can result in a milder and less tangy flavor, making the soup taste better!