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