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

FAQs

How to enhance tomato soup? ›

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 your tomatoes are not ripe or lacking in flavor, it can result in a less vibrant soup. Store-bought brands may use tomatoes processed at their peak ripeness. Seasoning: Homemade soups often require proper seasoning with salt, pepper, and other herbs or spices. If your soup is under-seasoned, it can taste bland.

A tiny pinch of baking soda works wonders to mellow the taste without diminishing the distinct tomato flavor.

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!

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.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says.

A small amount of sugar can help round out the flavor, while too much can make it overly sweet and potentially ruin the dish. Adding sugar may also reduce the acidity in a soup, making it taste less acidic.

This addition helps make the soup feel more comforting. Adding milk or cream to a soup can balance contrasting tastes and help ingredients that don't typically mesh blend seamlessly. Plus, the extra calories in milk or cream can make for a more filling soup served solo and without any accompanying sides.

A small pinch of baking soda will tame any unwanted acidity in the soup.

Do you add baking soda or powder to tomato soup? ›

Baking soda will work too, but may add a bitter taste if you use too much. So if you must use it, start with ⅛ tsp or a pinch of it in a very small amount of water to dissolve. Stir it in well then taste it. Add another pinch if it's still too acidic for you.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

Canned Whole Peeled Tomatoes: These are the star of the dish, so seek out the best quality. San Marzano tomatoes are preferred for their sweet, less acidic taste and meaty texture. Sugar: Added to balance the tomatoes' acidity and enhance their natural sweetness.

You don't need to worry about removing the seeds if you're making a soup or sauce. The seeds will actually add an extra dimension to your dish and if you blend well you won't have to worry about them getting stuck in your teeth. It's a different story if you're making a salad, salsa, omelette or casserole.

Ground black pepper or a pinch of red pepper flakes can add a hint of heat. Aromatics:Sautéing aromatic vegetables like onions, garlic, and celery before adding the broth can build a flavorful base. Consider adding ginger or lemongrass for an extra layer of taste.