How to Make Canned Soup Taste Like Homemade (2024)

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How to Make Canned Soup Taste Like Homemade? ›

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A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

Poor off any liquid and rinse off well. Add any type of spice you were planning with fresh water and that should do it. Metallic taste in canned food can be reduced by using the cold or nirmalize food not the hot food.

How do I make canned chicken noodle soup better? Just before eating, add a pat of butter. You can also add chives, croutons, chopped green onions, parsley, a bit of garlic powder, chopped fresh herbs, etc., but the butter always works for a quick and easy soup upgrade.

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

Pesto, hot sauce, lemon juice—the list goes on. Any of these will enhance the flavor profile and give your can of Campbell's the boost it needs to go from good to great.

Add Some Herbs

Start by melting a little butter in a pan and add some fresh herbs like ground pepper, oregano, thyme, and basil. Mix the sauteed herbs into the broth to add flavor to a boring canned soup. You can also toss a sprig of rosemary or fresh sage into the pot while you heat up the soup.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

What not to put in soup? ›

Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.

Nearly any type of canned soup – tomato, lentil, chicken, beef, bean – can be made more nutritious by tossing in a couple handfuls of fresh greens as you heat. You can use chopped kale, baby spinach, mixed greens, or whatever you have on hand. Onions, mushrooms, carrots, celery and peppers are all good options, too!

One of the most simple ways to improve the flavor of canned food is to add dried herbs and spices. Some canned food, such as beans and vegetables, obviously needs seasoning, and your spice rack is a great place to start.

Add a sauce.

Soy sauce, fish sauce, hot sauce, or chili paste can quickly and efficiently flavor store-bought broth — a little bit goes along way with these ingredients. We often add a few drops of fish sauce to chicken broth before making wonton soup.

Soy sauce, fish sauce, hot sauce, or chili paste can quickly and efficiently flavor store-bought broth — a little bit goes along way with these ingredients.

I added MSG, seasoned salt, black pepper , garlic and onion powder and some dried parsley. That should be a good way to give any soup the additional kick your looking for.