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Souping up commercial tomato soup

During winter and spring when my tomato vines have bit the dust and I've run out of frozen tomato sauce to make my own, I must rely on commercial tomato soups to go with my grilled cheese sandwiches. The trouble is that they get boring after awhile and I can't resist the urge to pep them up by adding something. Hot sauce, herbs, green pepper (bad idea as it turned out), paprika, etc. Yesterday I added chili powder and some unused penne, cut in half. (If a Brit cuts penne in half does that make it ha'penne?)

Does anyone else have any suggestions for souping up tomato soup?

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  1. The boxed roasted red pepper and tomato is a fine variation unto itself:


    1. Leftover rice of any sort. Normally white, but brown or wild works.
      Chives, wild chives (from the backyard), or green onions.
      Leftover proteins like roast chicken , turkey or firm tofu.
      Dolop of pesto on top if you feel decadent.

      I;ve pushed the limit where the soup gets lost, so I stay pretty true or go with a different soup choice if necessary.

      1. Ahhh, the perfect tomato soup. I am always on the lookout for 1) the perfect tomato soup recipe I can make at home in volume, 2) a quality convenience tomato soup that I can doctor to my satisfaction, and 3) the perfect ready-to-eat tomato soup.

        My current ready-to-eat favorite is Kroger's Wholesome @ Home Organic Tomato and Gorgonzola soup. Love it, especially the gorgonzola flavor.

        s a result, when trying to tweak a canned or mix product, I end up using gorgonzola or blue cheese often and am always pleased with the flavor.

        1. Instead of croutons, honey mustard potato chips or Snyder's honey mustard and onion pretzel nuggets.

          1 Reply
          1. re: greygarious

            I LOVE Kettle Chips' Honey Mustard flavor. LOVE.

          2. Progresso brand "Hearty Tomato" with a very hefty dose of cream or half & half makes a truly decent soup!

            1. Running some canned chopped tomatoes through the food processor, adding them (in any ratio you prefer) and simmering the blend for about 30 minutes along with a couple of slices of chopped "medium crisp" bacon is pretty good.

              Medium crisp bacon has a bit of a snap to it but doesn't shatter when you bite into it.

              1. Why not just make your own with canned tomatoes? The commercial soups are too sweet for my taste. With canned tomatoes you can make your own very easily and add in anything you like. Possible additions that come immediately to mind are garlic, basil, pesto, parsley, heavy cream, sauteed mushrooms, perhaps augmented with left-over rice, barley, or toasted bread.

                Of course, you can add all this stuff to commercial soup as well. It just won't be as tasty.

                2 Replies
                1. re: Euonymous

                  +1 and you can cook rice in the soup as well. There are good if not great canned tomatoes.

                  1. re: Euonymous

                    I know it's not really what OP asked but that's what I've been doing recently and love the results. I start by sauteeing at least onions and garlic in oo. Once I had a fennel bulb and another time a leek. Once soft I add a 28oz can of tomatoes, s&p and any other seasonings that sound good. I simmer for 30-45 minutes. Puree with my immersion blender. If I want thinner soup, I add some chicken broth or milk. I kicked myself the first time I fixed this when I realized I could have been doing this all along. Another plus is that I always have the ingredients on hand.

                  2. Costco sells one in the deli section that is pretty amazing. Two plastic containers per package. I think it's called organic tomato....or organic creamy tomato. i add some fresh basil. that's really all it needs. (though i like the idea of rice.)

                    1. pureed garlic and caramelized onions and fresh basil shards...

                      1. Years ago in a far flung place, I would have tinned tomato soup and a cheese roll.

                        I would scrape the cheese in to the soup, then have the roll on the side.

                        Shortly after that I discovered beer.

                        1. Make according to the can and add Italian seasoning and Parmesan cheese.

                          1. Thanks! These give me some good ideas for my next cheesewich/tomatosoup attack.

                            1. Add some white wine to it, and then finish it with a drizzle of EVOO right after plating.

                              1. "Bloody Mary" soup- add to taste: horseradish, wo sauce, hot sauce, celery seed, black pepper.