Start with just a pinch, then taste the soup before you add anymore. Remember, salt is added to highlight the flavors of the ingredients, not to make them taste salty. Try sprinkling feta on top of tomato soup or adding spicy pepper jack to chicken noodle. Chicken noodle soup + coconut milk + fish sauce + lime + cilantro: Love Thai takeout? Healthy Kitchen Hacks at Teaspoonofspice.com Add optional heat with pickled jalapeño slices. Making gravy freaks out a lot of people — oh, the lumps! ), Tomato soup with poached egg and Parmesan. You can try more standard … It adds a smoky heat to your bowl of soup, but without making it so spicy you can't eat it. Adjust this to your taste. You can stir cheese into your soup or just add some to the top. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Cook some extra chicken next time you’re making dinner, save it, and add it to your soup. On a chilly day, nothing quite satisfies like a steaming bowl of homemade soup. I’ve mixed it into ground beef for burgers and meatloaf, folded with sour cream for dip, roasted it with potatoes, add it to pot roasts and my personal favorite, made Grilled Onion Pork Chops, but never have I ever actually made soup.. Beef soup + onions + cheese + bread: Make a fast version of French onion soup: Caramelize sliced onions in 1 tablespoon butter (Serious Eats has easy instructions for quick-caramelized onions). Of course you can take your broth and dump and bunch of vegetables and meat in it and put it on the fire. Use your imagination — and your leftovers. Add the sour cream and potato flakes, and mix with a fork. Pick your favorite, pick what’s in season, pick what your mom sent you, or pick what your roommate’s boyfriend left in the fridge that morning. Instead, whisk together sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger and pour it over the hot noodles. The packet instructions call for 8-oz. but I add at least 10-oz. Cream or milk not only makes your soup smoother, it’ll also add a fresh taste to a food that’s been sitting on a shelf for several weeks (or months). Acid is also a great idea. The result? Place tortilla chips in a bowl, ladle soup over, and top with diced avocado. Fortunately, it’s quite easy to turn premade soup into something that tastes more homemade with minimal effort. Taste the soup before serving. https://www.simplyrecipes.com/easy_ways_to_make_a_better_pot_of_soup Add chopped scallions and sesame seeds for even more flavor. I make a Summer Minestrone with cannellini beans and summer squash that gets kicked in the butt by some pesto. Canned soup is a great convenience when you don’t have the schedule to simmer all day — except that it often tastes so canned. If you're making vegetable soup, a dash of chipotle powder will add just the bite you want. Serve with lime wedges and chopped fresh cilantro. It’s a one-stop shop for basil, olive oil, Parmesan and pine nuts. I know! Bring the water to a simmer, stir in … Even better? You tryna be tricky? A can of soup. Follow these recipes and tips, and the payoff will be huge. Simply adding carbs can help: Try mixing leftover rice into chicken soup or toss quick-cooking ramen or rice noodles in as you heat it on the stove-top. Mimic your favorite tom kha gai by heating plain chicken noodle soup with 1/2 can (or more, to taste) coconut milk and 1 teaspoon fish sauce (which adds a deep, complex flavor). — which is the very reason bottled versions exist. Canned soup recipes: 16 easy ways to amp up store-bought soup Pour split pea soup over, then heat. Sometimes all a soup needs is a little extra salt or pepper, but usually it needs more. This soup is delicious and so easy and fast to make. Chicken soup + chickpeas + Mediterranean herbs + tomatoes + feta: Take chicken soup to the Mediterranean (and give it a fiber boost!) Our Mealtime Mentors would love to help! You stare blankly at the shelves, waiting for something to catch your eye. Any brothy soup + grains or noodles: Broth-based soups often lack heft. Heat oil in wok (or fry pan) over high heat. Bean soup + pasta + thyme: Plain bean soup becomes Italian pasta e fagioli when you mix in short pasta, such as elbow macaroni, and 1/2 teaspoon dried thyme. Whisk a couple eggs; drizzle into pot, whisking soup as your pour. Try these suggested combinations or let them inspire you to come up with your own. Adding extra water makes the soup a lot less thick. Bonus: Heat with 1/4 cup heavy cream or half and half to make creamy tomato soup. Put them in soup. If the broth or stock is too bland, season with a small pinch of salt and/or pepper. Stock + eggs: Transform thin broths into egg-drop soup: Heat chicken or vegetable stock to a simmer. Copyright © 2019 Her Campus Media LLC. Vegetable soup + pesto: The French call it soupe au pistou — you’ll call it delicious. Any hearty vegetable works. Most college students don’t have extra time to slave over a pot of homemade soup every week, yet not everyone is a fan of canned soup. I do think minimizing trips to the store right now is a good thing. Return the … Shiitake Mushroom Stems – Don’t throw them out! (Get more tips on making store-bought soup healthier from TODAY health and diet editor Madelyn Fernstrom. Get the full recipe here. You head to the cupboard, looking for food. But I did make a soup with aromatics, today. We’ve all been there before. Strain the broth. Add extra water! To my tastebuds, the additional water makes it more like traditional chicken noodle soup. Add to white bean soup along with a sprinkling of dried Italian herb mix (to taste). Poultry Seasoning – A good boost for vegetable soup. A more deeply flavored savory bowl. White bean soup + shrimp + Italian herb mix: White beans and shrimp are a classic Tuscan pairing. Cauliflower soup, with carrots, onion, garlic AND four strips of good quality side bacon, not cooked just added in two-inch pieces, and the rind of a piece of parmesan. Use tomato paste for intensity. Make it more substantial by adding precooked mini (a.k.a. Serve topped with optional diced tomatoes and feta crumbles. For a nutty, Thai-inspired ramen hack, cook the noodles according to the instructions but ditch the flavor packet. What’s that, behind the half empty bag of Cool Ranch Doritos? Have a question about nutrition? Stir into soup, simmer for 5 minutes, and serve.). Oh. There's no pre-made gravy shaming here, we're all about serving up a few ingredients to help turn that convenient shortcut into something with a little more character. Sautee bell peppers and onions, add the soup … Then take bowl put 2 tablespoons water and cornflour and mix it nicely. Try adding minced garlic or fresh basil, parsley, or rosemary to your soup—whatever’s available. That email doesn't look right. 10. Add garlic and stir fry for 20 seconds until fragrant - be … Here’s our recipe for taco seasoning that tastes so much better than store-bought blends. Using dried spices can bring depth to instant soups, especially if you use a few of them together to build up the flavors. (If you're using frozen precooked, heat unthawed meatballs in microwave, 5 to 6 minutes or according to package directions, until warmed through. As soon as the mixture starts to boil, remove from heat. Yogurt – A great way to make soup creamy. Bonus: Crisp up fresh sage leaves by quickly frying in a small amount of oil; drain on a paper towel. By adding your email you agree to get updates about Spoon University Healthier. "You're better off cooking your noodles in chicken or vegetable broth and serving them with chili oil, Sriracha, or sesame oil with red pepper flakes." The mystery meat and slimy vegetables in canned soup can be questionable, so here are six quick and simple ways to turn your soup from canned to gourmet. Make sure that all the flakes get moistened, then let them sit until all the liquid is absorbed. And while I certainly don't think it's better then using fresh vegetables. I keep rinds and strange bits of cheese in a jar in the freezer (next to the bones container) to use like this. Defrost precooked frozen shrimp by placing in a colander and running cool water over them until no longer frozen. Let the paste cook, stirring frequently, for a few minutes, or until it starts to darken in color. Chicken, vegetable or bean soup + rotisserie chicken: Leftover rotisserie chicken added to almost any soup makes your bowl more substantial. A simple solution to overcome the protein in canned soup is to add your own. Put the broth, butter, and salt into a small pot, and bring to a boil. Split pea soup + ham: Dice regular ham or prosciutto and crisp it in a pot with a drizzle of oil. Melt shredded Gruyere or sliced Swiss cheese on toast to float on top of soup at serving. If you’re feeling especially fancy, cut your grilled cheese into cubes and use those as croutons in your tomato soup. Just shred or chop the chicken and toss it in as you heat the soup. Pour the soup into the saute pan, add some cream, then pour soup into a bowl and garnish with reserved bacon. Use pantry items to make that can of soup taste even better! Simmer 5 to 10 minutes, until shrimp are warmed through, and serve. Chicken soup + corn + tortilla chips + avocados: Take your chicken soup south of the border by heating it with frozen or leftover corn. I also want to make a confession: I’ve never actually made soup with Onion Soup Mix. Sometimes all a soup needs is a little extra salt or pepper, but usually it needs more. Just before serving, stir in 1 tablespoon lime juice. I developed these instant soups as a follow up to my posts about 6 Instant Meals-On-The-Go and A Week of Lightweight Nutritious Backpacking Food .These light, portable, instant recipes all began as a way to help my husband (aka King-Man) eat well on his frequent backpacking trips by simply … https://www.tasteofhome.com/recipes/classic-french-onion-soup Bonus: Add cubed tofu for extra protein. Tomato soup + poached egg + Parmesan: Plain tomato soup becomes more substantial with the addition of a poached egg and grated Parmesan cheese. I'm sure it'll taste fine. But such flavor comes at a cost: time. If you’re going to add some vegetables or meat, you want them cooking in a seasoned broth rather than plain water. While I don’t recommend adding cream to brothy soups, it makes a great addition to tomato soups and chowders. Pumpkin or butternut squash soup + sausage + sage: Make this seasonal favorite heartier by dropping in sliced precooked sausage (one per person) and dried sage as you heat. Homemade or store-bought, pesto instantly adds several flavors to your soup. Relax. For the most intense tomato flavor, include a couple tablespoons of tomato paste. Swirl and take in the aroma. Try a baby spinach salad mix or chopped kale for ultra convenience. by heating with rinsed canned chickpeas (garbanzo beans) and a Mediterranean herb blend (usually a mix of dried oregano, thyme, basil and parsley). Any soup + greens: Almost any soup, from beef or chicken to lentil and tomato, can be made more nutritious by tossing in a couple handfuls of fresh greens as you heat. Instructions Firstly boiled the Maggi with 1 cup of water. This works with beef, bacon, sausage, and other proteins as well, depending on the flavor profile you’re looking for. Thank you looking. GAH! Acid is also a great idea. You can stir pesto into your soup at the end of cooking time or add a blop to each serving. As I said before, there is no wrong way to make soup. Packet Soup Naturally Tasty Soup Quick Soup Pouch Soup Pour Over Sauce Wet Sauce Pastaria Quick Lunch Mashed Potato Mealmaker Organic Stock Cubes Stock Pot Gravy Pot Reduced Salt Free from Gravy Aromat Stock Cube Naturally Tasty Organic Stock … 7 Ways to Make Your Soups Even Better To make a robust and boldly flavored soup, you need to invest time and effort. Cheese is an easy fix to add some flavor and creaminess to your soup. Fresh veggies are always preferred, but frozen vegetables work just as well and will still add a fresh component to a not-so-fresh dish. All it takes is a few simple additions, and voila, that ordinary soup’s transformed. These recipes are homemade, healthier, tastier alternatives to cup-a-soup packets from the store. https://www.tasteofhome.com/collection/classic-homemade-soup-recipes To make canned soup more gourmet, squeeze in some lemon juice or top it with a drizzle of balsamic vinegar. Storing/Make-ahead: Refrigerate the soup, stored in an airtight container, up to four days. Your stash of mac n’ cheese is dangerously low and you’ve been living the ramen life for three consecutive days—it’s time to explore other options. Chipotle powder is also really tasty in chili and black bean soup. Now that the polar vortex is back, it’s time for soup to reclaim its place in our hearts as a favorite go-to meal. Pick the meat off of the bones and chop the carrots, celery and onion. Beef soups are great with pearled barley or pasta. Crumble fried sage leaves over soup at serving. To get the most out of it, add it to the pan when aromatics like onion and garlic are softened, but before adding the tomatoes. cocktail) meatballs and simmer 8 to 12 minutes, until warmed through. Many of these ingredients will actually boost the nutritional value and make for a more substantial supper. Put It In Soup If you have some extra rice or want a heartier meal, skip the noodles, and add this grain to a pot of broth and veggies to make a healthy soup. These 24 thank-you gifts will show your appreciation this holiday season. To make canned soup more gourmet, squeeze in some lemon juice or top it with a drizzle of balsamic vinegar. Add the onions to beef soup. After that put olive oil in pan heat it, then add cumin seeds spluter them. I’ll be the first person to admit that the canned chicken in chicken noodle soup is a little iffy. Any kind of chip works, and toasted bread is another quick way to make your own croutons. Black bean soup + cumin + salsa + sour cream: Stir 1/2 to 1 teaspoon cumin (to taste) and 1/2 cup salsa into canned black bean soup as heating. However, keep the packet if your instant ramen is from an Asian grocery store — it's more likely to include authentic spices that are worth adding to your meal. 4) Cream/Milk Bonus: Garnish with tortilla chips or add diced jalapeño for heat. Serve topped with a dollop of sour cream. If you don’t have croutons in your cupboard, I can almost guarantee that you have a substitute. The flavor combinations are limitless. All Rights Reserved, 9 Lansdowne Street, Suite 2Boston, MA 02215, The Truth Behind the Misleading Labels on Food Packaging. Simply add a spoonful of store-bought or homemade pesto to veggie soup at serving. Try adding minced garlic or fresh basil, parsley, or rosemary to your soup—whatever’s available. Freeze the soup, stored in an airtight and freezer safe container, for two to three months. 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