Canned soups make an excellent base for a meal, here are some handy, easy tips to perk up your soup from the store cupboard.
Come winter I embrace my store cupboard and stock up just in case. We live in central London so in reality there is simply never going to be so much snow that we are unable to get to the shops, or order a pizza, in the unlikely event that we run out of food.
Canned soup is an excellent store cupboard staple, it it quick and easy to prepare, very affordable, comes in a wide range of flavours and for many is a winter warming staple. Of course you can enjoy straight from the can, but with just a little extra effort, in the time it takes to heat it up, you can put your own twist on the humble canned soup. A little addition here, or a garnish there all help to make your bowl of soup more interesting and different so you can continue enjoying it all winter long.
Reasons to love soup
- Soup fills you up with fewer calories, but without filling you out
- It’s ‘souper’ convenient – it can be made in advance, it’s easy to prepare and can be enjoyed on the go
- There’s lots of varieties to choose from – ensuring you never get bored
- Soup helps with portion control—especially if it comes pre-portioned
- It’s really versatile—have it as a starter, a snack to keep hunger at bay, or as a main course
I’ve teamed up with Heinz to add my twist to 3 of their most popular soups; serve with some bread and cheese or salad and you have a comforting winter lunch.
- Add a squeeze of lemon juice – this trick will work to lighten and enliven almost any canned soup (it is also perfect for perking up a boring homemade soup, stew or casserole too). You only need a teaspoon or two and I guarantee that you will be amazed at the difference. Squeeze a bunch of lemons and freeze the juice in an ice cube tray so you always have some to hand.
- Garnish, garnish, garnish. A garnish will add colour, texture and flavour. Something as simple as a drizzle of oil, sprinkling of seeds, scattering of fresh herbs will all make a difference. Croutons or cheese toasts will transform your soup to a comforting bowl.
- Make a rustic pesto, ideal with cream of tomato soup. I’ve topped a bowl with some chopped basil, toasted pine nuts, shavings of hard cheese, a drizzle of oil and a good sprinkling of black pepper. Delicious.
- Add vegetables. You simply cannot go wrong with adding extra vegetables to your meals. I also added some chopped cherry tomatoes to the cream of tomato soup, and some shredded greens to the beef broth (above). My friend Michelle recommends adding a handful of mixed frozen veg – it is cheap, and will defrost as the soup heats up.
- Use your leftovers, or even cook extra so you have leftovers to use. Quickly chop then fry some extra roast vegetables and serve on top of the soup – I used potatoes and carrots on the beef broth above.
- Make a main meal soup by adding protein & carbs – add a handful of rinsed pulses, leftover rice or pasta to add some body to the soup and turn it into a meal to keep you fuller for longer. Jemma suggests using roasted chickpeas in place of croutons. I also like to add a little vegetable stock and a handful of cous cous or polenta which will thicken and bulk out a thin soup.
- Enhance the existing ingredients – Adding more of the same ingredient to a soup can really bring the flavour out. I’ve topped a lentil and bacon soup with slowly fried sticky onions (delicious with most soups) and some extra bacon and chives, or a spoon of homemade Italian Soffritto paste.
- Add a flavour hit – Grated Parmesan or Grana Padano will give a lovely burst of umani (idea from Andrea), a spoonful of Salsa Macha (an easy to make addictive blend of chilli, garlic, nuts of olive oil) will add heat and smokiness. A glug of soy, tamari or Worcestershire sauce will all add interest, a spoon of chutney works in much the same way as lemon and will also add some sweetness. Line up the condiment bottles and let everyone pick their favourite.
- Use canned soup as an ingredient. Condensed soup is an especially good ingredient. Go full on retro with mushroom soup as a filling for vol-au-vents (thanks Kavey), use a tomato soup as a base for chilli or in place of canned tomatoes for a pasta sauce (Lisa), or maybe try Becca’s tomato soup cake that uses cream of tomato soup.
- Make it richer – swirl in the cream, grated melted cheese or some leftover wine.
How do you like to perk up your canned soup?
Post sponsored by Heinz, all opinions our own.
Kavey
As you say, I never get bored of condensed mushroom soup as a vol au vent filling! For the rest, a cheesy grilled crouton is ace!
Helen
cheesy grilled croutons are wonderful!
Becca @ Amuse Your Bouche
I ALWAYS have a few tins of Heinz tomato soup in the cupboard for those days when I just need something warming – it’s always been my favourite. Love these ideas for jazzing it up!
Helen
It is a classic comfort food.
Camilla
lots of great ideas here! I’ve recently discovered Salad Onion Crispies make for a really tasty garnish on soup:-)
Helen
That sounds delicious – adding to my list of soup garnishes.
kellie@foodtoglow
What fab tips, Helen. And gorgeous styling, as always.
Helen
Thanks Kellie, you cannot beat canned soup for convenience.
Claudia | Gourmet Project
I often add pesto too! Love the idea of grated cheese, will go for parmesan :-)
Helen
Pesto is a splendid idea!
Tina Jui | The Worktop
I’ve never tried these soups before, but see them all the time at the market. I’ll have to pick up a can next time!
Helen
They are actually pretty good, and an embellishment always makes them special.
Angela - Patisserie Makes Perfect
I love what you’ve done with these Heinz soups.I am a huge fan of Heinz lentil soup, but I have never had the one with bacon.
My favourite way to enjoy their lentil soup is really simple with a dollop of spicy mango chutney and some seeds, the cold chutney is really great.
I will be sure to try out some of these ideas.
Helen
Mango chutney and lentil soup sounds super awesome.
Katie | Healthy Seasonal Recipes
You’re so clever to add in all those goodies! Have a great day Helen!
Helen
I love simple food hacks!
Shashi at RunninSrilankan
So love how you used canned soup as an ingredient – these are such wonderful, filling ideas for dinner!
Helen
Canned soup makes an excellent ingredient.