How To Fix A Not-So-Tasty Soup
I’ve been cooking for almost 30 years and over that period of time, I have become quite adept at turning out yummy soups. However, once in a while, even I have some problems. Sometimes the soup is too strong, too weak, or doesn’t have enough broth. Once in a while, usually when experimenting with a new spice, I may dislike the taste entirely.
Here are some simple tips for fixing up a not-so-tasty soup.
Problem: The Seasonings Are Too Strong
Add additional water or tomato product (for tomato-based soups), broth (for clear soups), milk (for cream soups)
Problem: The Seasonings Are Too Weak
Allow additional liquid to cook out or add extra salt or add 50% more of some or all of the seasonings
Problem: The Soup Needs More Liquid
Add additional water or tomato product (for tomato soups), broth (for clear soups), milk (for cream soups). You may need to balance this out by adding more salt, bouillon powder or seasonings.
Problem: The Seasonings Are Just Plain Awful
Don’t bother trying to add enough liquid or other seasonings to detract from the bad taste. It won’t work. Instead, pour out all liquid through a colander, rinse several times with running water and add some plain broth to whatever ingredients are left in the pot (e.g. noodles, beans, meat, etc). Season to taste.
Problem: The Soup Is Too Thin
Add mashed potato flakes or shredded cheese to soup that needs a little more body. If you own a hand blender, you can allow the soup to cool for a bit, and then whirl the blender around the pot for 30-60 seconds. Just be very careful not to burn yourself.
Problem: The Soup Is Good, But Not Special
Consider adding some butter or shredded cheese (to cream soups), Parmesan cheese (to tomato- based soups) or croutons (to clear soups) to up the WOW factor. Other good additions are sour cream, yogurt, salsa, minced fresh herbs.
source: Craig Sefton