Made tomato soup taste way better!

[Chile Chef]

Ok here's what I've done,

I took a can of tomato soup I've purchased from wally world, I've added a a 1/3 third cup of white onions finely chopped, I've added 2 pinches of Kosher salt, I've added 2 pinches of freshly grounded black pepper, I've added 1 pinch of smoked paprika, and I've added a teaspoon of lemon juice.


This combo gave the tomato soup a different taste "for the better" and I would suggest anyone who loves tomato soup like I do to try it.

[Liz Brooks]

This does sound good! Another thing I have tried is to use V-8 Spicy juice instead of water with the soup. Very yummy and perfect with grilled cheese!

[Chile Chef]

Quote:

Originally Posted by Liz Brooks This does sound good! Another thing I have tried is to use V-8 Spicy juice instead of water with the soup. Very yummy and perfect with grilled cheese!

Liz, Your so right about the yummyness of the soup, but I use milk instead of water.

[kitchenelf]

That sounds good. I've used lime, thyme, grated Parmesan cheese, and drained diced tomatoes too. I LOVE smoked paprika...will have to give that a try.

[Chile Chef]

Quote:

Originally Posted by kitchenelf That sounds good. I've used lime, thyme, grated Parmesan cheese, and drained diced tomatoes too. I LOVE smoked paprika...will have to give that a try.

Hi Kitchenelf, I don't use Parmesan any more, I've found a much better tasting cheese that has the same consistencey as Parmesan and it's a better tasting cheese, I'm not sure how to pronounce it, but it's a mexican cheese and its $8.00 a pound!

[Constance]

A little chopped fresh basil is always good, too!

[Chile Chef]

Quote:

Originally Posted by Constance A little chopped fresh basil is always good, too!

I might have to try that!

[Liz Brooks]

Quote:

Originally Posted by Chile Chef Hi Kitchenelf, I don't use Parmesan any more, I've found a much better tasting cheese that has the same consistencey as Parmesan and it's a better tasting cheese, I'm not sure how to pronounce it, but it's a mexican cheese and its $8.00 a pound!

Fontinella cheese?

[Mel!]

Cool ideas! I will try them.

[kitchenelf]

Quote:

Originally Posted by Constance A little chopped fresh basil is always good, too!

Will try your cheese Chile Chef if you can verify what it is!

YES, chiffonade of basil is great in tomato soup! Forgot all about that one. You can use one part tomato sauce, one part combo heavy cream/half & half/milk (whatever you have on hand), and heat with thyme for about 20 minutes on low, remove, add basil chiffonade and heat for another 10 minutes. WONDERFUL soup.