How To Seriously Enhance Canned Soup With A Simple Addition

Whether tomato soup or cream of mushroom, many classic liquids come packaged in a can. Yet while there's nothing wrong with buying a tin for culinary uses like enhancing scrambled eggs, more often than not, standalone canned soup tastes flat. The processing that makes the food shelf-stablealso limits the flavor, hence turning the convenient meal one-note. Thankfully, there are simple ways to combat the issue — like adding some acid into the mix.

A tangy touch — say a dash of vinegar or a squeeze of citrus juice — wondrously adjusts a tinned meal. Packaged soup often contains a high sodium content; the acidity effectively cuts through the salt. Furthermore, packaged options, like the myriad canned creamy varieties, often come high in fat, welcoming a tang to balance flavors out. Not to mention acidity simply lends a bowl of soup another dimension, making each slurp a little more interesting.

Of course, how and when you incorporate the tangy element makes a big difference. Most importantly, don't add too much — a couple of teaspoons is enough for a large batch. And it's best to integrate the acidic element after you've warmed your meal, thereby making it easier to assess how the final result tastes. Subsequently, with just the right touch, you can fully upgrade your soup with just one ingredient.

Tangy ingredients come in many forms, so carefully consider how to mingle various soups and acids. For example, tomato soup tastes naturally rich and savory, making it the perfect candidate for an acidic addition — but just a touch as tomato is already higher in acid. Consider squeezing in a burst of lemon – the citrus melds well with tomato's fruitiness. Or for a touch more complexity, add in a small spoonful of high-quality balsamic, which offers a richness that enhances the dish.

For a creamy canned soup — say with chicken, mushroom, or a chowder — opt for a lighter-bodied vinegar. A touch of sherry or apple cider vinegar imbues canned soup with a delicate fruitiness, without overriding the rich flavors. You can also go for a touch of lemon, which is another forgiving acid option. Keep mild rice wine vinegar in mind, too; its sweet flavor pairs with lighter broths.

There are forms of acids that more profoundly alter soup. A generous dollop of yogurt or sour cream is an easy way to enhance dishes like a canned chili, black bean soup, or a potato soup. Such a dairy ingredient doesn't only alter the flavor, but thickens the consistency, too. Acidic foods are among the most effective ways to upgrade your canned soup – a useful way to make the pantry staple more exciting.