All kinds of soup have flavorful histories that shaped what they are today. None more so than the most popular American soups. From ones with the best soup spices to ones packed with the best pantry ingredients for soup, these popular American soups have a history of flavor that lies behind each. But what American soups are from abroad? Let’s find out!

American Soups with Foreign Origins

Chicken Noodle Soup

This classic American soup is a bowl of infamous warmth and healthiness. Chicken noodle soup has held a spot within American culture as a soup for all. As one of the largest soup companies in America, Campbell led its domination in America with its canned versions. While its exact origins are not entirely certain, they are associated with Jewish and European culinary traditions. The actual concept of chicken with broth and noodles can be seen in various cultures, like the “Jewish penicillin.”

French Onion Soup

Picture perfect elegance with a flavor that backs it! French onion soup really does deliver on its historical creation. This classic American soup hails from French cuisine, packing a rich, savory broth and slowly caramelized onions. The original delicious recipe was topped with a slice of crusty French bread. This stayed true when its elegant and tasty history was brought to the US shores. While part of many classic soups and side pairings that have entered America, it’s one of the more well-known and abundant ones.

Miso Soup

From Japan’s kitchens to the tables of America, miso soup captures every rich umami flavor possible. This is a classic soup from Japan that’s in many Japanese-style restaurants featuring a delicious dashi broth. The original Japanese recipe features some healthy ingredients for soup, like kombu (dried seaweed) and bonito flakes. Soup toppings like tofu cubes and chopped scallions are also added to the soup.

Gazpacho

Cool and refreshing, this delicious Spanish delight is the perfect chilled soup in the hot American summers. This is more apparent in Florida, where Spanish ties allowed this dish to flourish. The original recipe takes fresh ripe tomatoes, cucumbers, bell peppers, onions, garlic, olive oil, and vinegar into a chilled blend of flavor. It’s enjoyed in hot summer months in both America and Spain.

New England Clam Chowder

This is a true American soup that came from abroad. New England clam chowder comes from an old English settlement in America named New England. This creamy and hearty soup was brought to the shores in the early 18th century, where now thousands of seaside and coastal restaurants feature this delicious classic. The original recipe used clams and potatoes and was thickened with bread and crackers. While these are ways to thicken soup, cream or milk are now used in clam chowder’s creaminess.

Minestrone

Italian cuisine has dominated the world, but none more so than the US. This boiling pot for flavor and culture houses an Italian classic. Brought from Italian immigrants into the country, it slowly grew in these Italian households and then into their family-run restaurants. Stemming from ancient Rome, minestrone soup was a healthy and delicious blend of seasonal vegetables, beans, and pasta. Pantry staples for soup, like basil and oregano, are also added for a final blast of flavor.

Chicken Tortilla Soup

A rich and delicious soup from across the Southern borders, chicken tortilla soup packs that classic Mexican flavor pool or rich spiciness. The soup was brought across when Mexican immigrants settled in the US, especially in the South. Mexican and Tex-Mex fusion restaurants now feature its tasty flavors. It uses a blend of shredded chicken, tomatoes, onions, and spices for its classic Mexican fusion flavors. The dish also uses classic soup spices like cumin and chili powder to give it its delicious spiciness.

FAQs

The key to a deliciously perfect soup is seasoning, and all kinds of soup need flavor tailored to perfection. But finding that perfect flavor combo can be tricky. Unlike adding different soup toppings, spice combos for soup boil down to the types. So, let’s narrow it down to several of the best spices for soup. Some of the best spices for soups are paprika, curry powder, garlic, basil, and turmeric. But these aren’t the only tasty soup spices you can use, so let’s tuck into more!

Best Spices for Any Soup

Thyme

A pungent, woody spice with a perfect flavor combo that’s tucked into its many benefits. Thyme has that soup toppings shine to it. A final dash of flavor on top of a bed of flavor. Nutritionally, thyme is rich in vitamins C and A, as well as antioxidants. An all-around spice that’s perfectly paired with minestrone soups, bean soups, and chicken noodle soups.

Cayenne Peppers

One of the most popular spices for soup, cayenne peppers need no introduction. These ground-dried chili peppers pack a fiery heat with a slightly fruity and earthy flavor. Even the dullest soups explode with delicious flavor when this spice is added. They even pack some tasty health benefits from its active compound, capsaicin. This compound provides pain relief and anti-inflammatory properties while also boosting metabolism and reducing appetite.

Cumin

Envelop your soup in delicious nutty and peppery delight. Cumin is a perfect spice for soup, with both flavor and nutrition to back it up. The spice is packed with iron and antioxidants that help balance flavor with health. Cumin’s earthy richness can make for tasty pairings with Moroccan-inspired soups and chicken tortilla soups.

Paprika

Add a splash of smoky or hot delight to your soup with a pantry classic. With tons of variations under its belt, this spice’s rich red hue and mild pepperiness are a flavor for all. It’s even a great way to add flavor and texture when making soups creamy. This spice showcases its own nutritional benefits, like vitamins A and E and antioxidants. Hands down, it’s one of the best spices for soup, with rich flavors that pair great with tomato soup, potato soup, and goulash.

Coriander

Seeds that pack a citrusy kick. Coriander is a perfectly flavored spice for soups. They add a nuanced, multi-layered flavor profile with citrusy, nutty, and sweet notes. These seeds are rich in antioxidants and essential nutrients like vitamins C and K, potassium, magnesium, iron, and dietary fiber. A perfect blend of flavor and nutritional content for lentil soups, tomato-based soups, and curried soups like butternut squash or sweet potato.

Turmeric

The slight bitterness, earth flavor, and hint of pepper are one of the few reasons to toss this in your soup. Turmeric is a potent blend of flavor and spice that a soup needs. It’s also a convenient way to make soup less salty, as it can mask the salty flavor. This spice also contains curcumin, a compound recognized for its anti-inflammatory and antioxidant properties. This spice serves perfectly in lentil, vegetable soups, and the delicious dal soup.

Black Pepper

A perfect spice you can’t miss adding to soup! Black pepper is a classic pantry staple for soup. With seemingly no end to its uses, it adds that warm, sharp kick with flavors ranging from mild to spicy. It contains piperine, which can enhance nutrient absorption and has antioxidant properties, along with small amounts of vitamins and minerals. You can pair this great spice with any and all soups.

FAQs

Why waste a fully stacked pantry when you can pack your different kinds of soup full of deliciousness? Maybe as soup toppings or rich flavor inclusions. Whatever you need them for, there are several of the best pantry staples for soup for you to use!

Some of the tastiest pantry staples for soup are chickpeas, liver, quinoa, paprika, and parmesan cheese. But these aren’t the only tasty ingredients you can add to soup, so let’s tuck in!

Best Pantry Staples to Add to Soups

Canned Goods

Canned goods are the true unsung heroes of the pantry. Sat upon those shelves are cans of delicious flavor you can use in your soup. These are convenient splashes of flavor with long shelf lives and nutritional content. Common items like diced tomatoes and canned mushrooms are tasty additions you’ll surely have. You could even mix in other canned soups. Make sure to check for some unhealthy ingredients in canned soups and goods.

Oils and Fats

Oils and fats are crucial for building flavor in soups, as they help to sauté aromatics and create a rich mouthfeel. While often viewed as generally unhealthy ingredients for soup, used in moderation, these can be tasty and safe additions to your soup. Butter and coconut oil are great choices for almost any soup that requires sautéing.

Dairy Products

A pantry has everything you need, and dairy is one of them. Cream, cheese, and dairy products are some of the best ways to make soup creamy, especially good in creamy tomato or potato leek soup. Heavy cream and parmesan cheese are the perfect salty and creamy addition to soup.

Broths and Stocks

Those leftover broths and stock packets can be just what your soup needs. These are one of the best pantry staples to use in soup as they’re packed with some tasty flavor. A good broth can give the simplest soups the most delicious flavors. Some delicious choices you can pick are chicken broth and beef stock, as they’re common items and have rounded flavors for most soups.

Legumes and Beans

Legumes and beans are powerhouse staples to add to soup. These are packed full of protein and fiber, perfect heartiness for your soups. While being packed with protein and healthy goodness, they’re also great ways to make soup thicker. Some common versions you could have are chickpeas and black beans.

Grains and Pasta

We all have those packs of pasta and grains we never got around to using. Those packets will make for some tasty soup additions as they’re packed with fiber and nutritional content. Some great noodles for soup can use are rice noodles and Chinese egg noodles. Some filling and hearty options are quinoa and whole wheat pasta.

Spices and Seasonings

No pantry is a stranger to the accumulated total of random spices and seasonings we collect. Those collected bottles and packets of flavor are just what your soups have been calling for. You can use some of your favorite flavored spices to add to soup. Just a pinch of oregano and paprika will take your dish to the stars!

Meats

Bring boatloads of protein to your soup with fresh and leftover meat. Meat is one of the best pantry ingredients to add to soup. Tinned or fresh, these protein bites are packed full of hearty flavors that’ll truly complete your meal. Meat, in general, is a rich source of protein and nutrients like iron and zinc, but some more than others. Liver, lean chicken breast, and salmon are perfect sources of flavor and nutrients.

Veggies

Those bags of frozen, tinned, and leftover veggies are the healthy splash of flavor your soup needs! These convenient pantry staples are some of the healthiest ingredients to add to soup. These nutritious ingredients pack color and vitamins into your soups. Frozen spinach and frozen peas are some flavor and nutrient-packed choices.

FAQs

The soup giants of the world have gifted the world with some of the best types of soup and flavors. Their global domination of flavor is attributed to the minds behind them. But who owns each of the Largest Soup Companies? While, technically, these larger companies have CEOs, few still have owners. So let’s find out!

Largest Soup Company Owners

Campbell Soup

CEO: Mark Clouse

Background: Mark Clouse has served as CEO since 2019, bringing extensive experience in the food and beverage industry from previous roles at Pinnacle Foods and Mondelēz International.

The Campbell Soup Company was founded by Joseph Campbell and Abram Anderson in 1869. A significant milestone was reached in 1897 when John T. Dorrance invented condensed soup. They now feature some tasty vegan canned soups of all types. The company’s leadership now includes a board of directors with influential members such as Mary Alice Malone, who holds significant insider ownership.

Kraft Heinz

CEO: Miguel Patricio

Background: Miguel Patricio became CEO in 2019, having previously held leadership positions at Anheuser-Busch InBev and AB InBev’s global marketing.

Kraft Heinz was formed by the merger of Kraft Foods and H.J. Heinz in 2015. Co-headquartered in Chicago and Pittsburgh, the company ranks as the third-largest food and beverage company in North America and the fifth-largest globally.

General Mills’

CEO: Jeff Harmening

Background: Jeff Harmening has been the CEO of General Mills since 2017, previously serving as the company’s COO and in various leadership roles within the organization.

General Mills, founded on the banks of the Mississippi River in Minneapolis, started as a flour miller and evolved into a global food company. It’s known for a diverse range of products, including cereals, snacks, and of course, soups. General Mills owns Progresso, a well-known brand founded in 1925 in New Orleans.

Knorr (Unilever)

CEO: Alan Jope

Background: Alan Jope has been CEO of Unilever since 2019, with a strong background in the consumer goods sector, including leadership roles within Unilever’s beauty and personal care divisions.

Unilever PLC is one of the largest consumer goods companies in the world. Unilever’s soup offerings are mainly under the Knorr brand. Knorr offers some of the best types of clear soups and broths. Mark Llistosella oversees Unilever’s South Asia business, which includes Knorr products in that region.

Amy’s Kitchen

CEO: Andy Berliner (co-founder)

Background: Co-founder and CEO Andy Berliner has led Amy’s Kitchen since its inception in 1987, emphasizing organic and vegetarian products.

A leading brand in organic and vegetarian soups, they feature some of the healthiest ingredients for soup. Amy’s Kitchen is a privately held company, co-founded by Andy and Rachel Berliner. As a family-owned business, it focuses on health-conscious and environmentally sustainable products.

Pacific Foods

CEO: Chuck Eggert

Background: Chuck Eggert is the CEO of Pacific Foods, focusing on organic and plant-based products.

Known for its organic soups and broths, Pacific Foods is a subsidiary of the WhiteWave Foods Company, which was acquired by Danone in 2017. Danone is a publicly traded multinational food-products corporation based in France.

FAQs

Reaching those personal goals can be hard, and unhealthy soup ingredients don’t help. They affect all types of soup, so why not create your own hand-picked nutrient-dense bowl of flavor? There are several healthy ingredients for soup you can pick from.

Some healthy soup ingredients are ginger, beans, potatoes, turmeric, and bell peppers. But these aren’t the only ingredients to add to soup, so let’s tuck in!

Best Healthy Ingredients For Soup

Beans

A power-packed source of protein and fiber. These are perfect healthy ingredients to add to soup. Beans, like chickpeas, black beans, and lentils, are a great source of plant-based protein and fiber. While adding a delicious heft to soups, they also help with digestive health and blood sugar levels.

Potatoes

You can’t gloss over this pantry ingredient for soup. Potatoes are beacons of flavor, versatility, and nutrition. They’re rich in vitamins C and B6, potassium, and dietary fiber. Potatoes are also one of the best ways to make soup creamy and delicious through their complex carbohydrates in the form of starch.

Quinoa

Quinoa is one of the healthiest ingredients to add to soup. It’s a complete protein that packs everything a human diet needs! Nine essential amino acids, gluten-free, high in fiber, vitamins, minerals, and antioxidants. Quinoa is a chock full of everything you need to make the healthiest soups.

Turmeric

Stemming from the ginger family, this golden spice packs your soup with a delicious warm, earthy flavor and some power-boosting nutrients. Turmeric is rich in curcumin, a potent anti-inflammatory and antioxidant compound. A perfect yellow hue of flavor for your soups!

Garlic

An ingredient that will never fail you. Garlic is the perfect healthy ingredient to add to soup, as it’s not only universal in use but packed with allicin. This compound is a rich source of health that has CVD protection, antioxidants, anticancer, antimicrobial, anti-asthmatic, immunoregulator, and blood pressure-lowering properties.

Ginger

There’s nothing like the smell of fresh-cut ginger. It has that zing to it that’ll give your soup a much-needed boost of, well, everything! Asian-inspired soups use this spice for its spicy, peppery, and earthy taste while also providing some tasty health benefits. They have anti-inflammatory properties, aid in digestion, combat nausea, and may support immune function.

Tomatoes

A fruit or a vegetable? Whatever you see it as, tomatoes are delicious ways to thicken soup. These healthy soup ingredients are stuffed with antioxidants, vitamins, and minerals. This doesn’t even include the rich, tangy flavor they give your meal. Fresh and canned versions are quick and convenient pantry ingredients for soup.

Bell Peppers

Crunchy, colorful, and deliciously packed with nutrients, bell peppers are the perfect healthy ingredients for soup. They have that sweet and tangy flavor with a splash of spice coupled with doses of vitamins and antioxidants.

Lean Protein

Lean and mean, these proteins are the perfect splash of flavor and health to your soups. Ones like chicken, turkey, tofu, and even bison can be added as soup toppings. They support muscle growth and have essential amino acids necessary for various bodily functions.

Whole Grains

Whole grains = a whole diet. These fiber and carbohydrate-packed grains like barley, brown rice, or farro are some of the best healthy ingredients for soup. These provide essential vitamins and minerals while also helping your digestive tract. A high-fiber treat for your meal!

Fresh Herbs

You can’t go wrong with some fresh herbs. Tossing some in to garnish your soup will give it a delicious burst of freshness and nutrition. Herbs like parsley, cilantro, and basil are rich in antioxidants and vitamins while being zero in terms of calories and sodium.

Leafy Greens

While being great ways to make soup less salty, these leafy green are a nutrient-dense source of flavor and health. Greens like spinach, kale, and Swiss chard are low in calories and provide vitamins A, C, and K, along with antioxidants that support overall health.

FAQs

All types of soup need that perfectly flavored base just as much as they need some of the tastiest sides for soup. Even your favorite liquid delights use several types of clear soups and broths, but which should you make? From simple creations to elegant treats for the taste buds, you’ll need some of the best types of clear soups and broths.

Some broths and clear soups you can make are Chicken Clear Soup, Vegetable Clear Soup, and a delicious Consommé. But these aren’t all the types of broths and clear soups, so let’s tuck in!

Best Types of Clear Soups and Broths

Chicken Clear Soup

Classic soups and side pairings, like chicken clear soup and bread, are just the meal you need. One of the healthiest types of clear soups, chicken clear soup is a simple dish made by simmering chicken bones with some healthy vegetables for soup. A perfect nutrient-rich and low-fat/calorie soup.

• Classic Chicken Broth: This traditional soup is made by simmering chicken parts, such as wings, thighs, or a whole chicken, along with vegetables like carrots, celery, and onions.

• Asian Chicken Clear Soup: This variation uses chicken simmered with ginger, garlic, and green onions, along with vegetables like bok choy or mushrooms.

Vegetable Clear Soup

Veggie deliciousness in a broth of pure flavor. There’s nothing like nutrition and flavor from a classic soup like vegetable clear soup. Any vegetables can go into the pot. Some pantry ingredients for soup you can add are tinned carrots, peas, and beans. Cream and milk are also great ways to make soup creamy while giving you that bonus delicious clear broth texture and flavor.

• Minestrone Soup: A hearty Italian vegetable soup made with a clear broth. It’s made of a variety of vegetables such as carrots, celery, tomatoes, beans, and leafy greens.

• Clear Vegetable Consommé: A delicious and flavorful clear broth made by simmering various vegetables and herbs.

Consommé

A perfect crystal-clear and highly delicious clear soup, as expected from French cuisine! Consommé is one of the tastiest and most elegant types of clear soup around, with a refined and clear texture. It’s made by clarifying beef, chicken, or fish broth, which is then simmered with egg whites to remove impurities. Some great soup toppings to add to consommé are thyme, julienned vegetables, and mint leaves.

• Beef Consommé: This crystal clear soup is made by simmering beef bones, meat, and aromatic vegetables. The broth is then clarified using egg whites, which remove impurities.

• Chicken Consommé: Similar to beef consommé, chicken consommé is made by simmering chicken bones and meat along with vegetables like carrots, celery, and onions to extract flavor.

Asian-Inspired Clear Soups

Asia has some of the best clear soups and broths around, so I couldn’t just limit it to one! Some delicious types are pho, Japanese onion soup, Thai clear soup, and miso soup. These types of clear soups and broths feature homegrown flavor fusions with some of the best noodles for soup.

• Miso Soup: A traditional Japanese soup made with dashi broth and fermented soybean paste called miso. It includes ingredients such as tofu, seaweed, and green onions.

• Clear Mushroom Soup: A light and flavorful soup made with clear broth and a variety of mushrooms, often seasoned with aromatics and herbs.

Beef Broth

There’s nothing like a beef broth. One of many great soups feature this as a delicious base. Beef broth gives a rich, deep flavor from its beef bones and vegetables combination. The broth is cooked slowly to extract every ounce of flavor and nutrients.

• Classic Beef Broth: A rich and savory broth made by simmering beef bones, vegetables, and herbs, resulting in a hearty and flavorful base for soups, stews, and sauces.

• Spicy Korean Beef Broth (Yukgaejang): This flavorful broth is a key component of the Korean dish Yukgaejang, which features shredded beef, vegetables, and spicy seasonings like gochugaru.

FAQs

Soup. From old to new, this dish has served millions with its various delicious flavors. But did you know your favorite types of soups have some interesting facts about them? From some classic soups and side parings to the history behind them, there’s always something interesting about the flavor journey they went through. Jump into several amazing facts about different soups from across the world!

Fun Facts About Soup

Soup Dates Back to 20,000 BC!

You’d be surprised to know that soup is one of the simplest and oldest dishes to be made. Archaeologists have found evidence of soup-making as far back as 20,000 BC in the Xianrendong Cave in China. These ancient civilizations boiled grains, meat, and vegetables to create early soup recipes. They used animal stomachs or hollowed-out gourds as makeshift pots.

The word ‘soup’

The word “soup” never started as so. Its roots are deeply embedded in Old Dutch, where the term “sop” referred to bread soaked in a liquid such as broth or wine. The concept traveled through different languages and cultures. In Middle English, the term became “soppe,” and then it evolved into “soupe” in Old French. Eventually, it made its way into English as the word we know today: “soup.”

Borscht in Space

You probably have yet to learn this fact about soup, but you’ll be surprised to see how far this iconic Russian dish has traveled. The Russian space program found itself needing something nutritious yet also familiar to feed their cosmonauts. Borscht fits the bill, as it avoids unhealthy soup ingredients. This delicious dish is packed with rich vitamins and minerals, thanks to its primary ingredient, beets. In the 1970s, tubes of borscht were replaced with packages of rehydratable freeze-dried borscht.

Gumbo Cultural Influences

Gumbo of the world. This quintessentially American dish is a melting pot of influence, with the word itself likely coming from the West African term for okra, “ki ngombo.” A lot of cultures added to what we call today as gumbo. The French with their roux, the Spanish with their love for spicy and seasoned foods, the Africans with their okra and spices like cayenne pepper, and the Native Americans with their game meats, indigenous vegetables, and filé powder made from ground sassafras leaves.

Victorian Mock Turtle Soup

This soup fact takes us to Victorian times. Mock Turtle Soup was the go-to dish back in the day. It became popular in the Victorian era as a cheaper alternative to green turtle soup. Green turtles were becoming endangered, and their high cost made green turtle soup a luxury for the rich. Well, this English dish mimicked that flavor and texture by using ingredients like calf’s head, brains, and other organ meats.

Gazpacho Festivals

A literal soup festival. Spain celebrates its iconic cold soup with a festival that takes place during the summer months. One of the most notable events is the “Festival del Gazpacho” in the town of Almería, located in the Andalusian region. This region is famous for its agricultural production of tomatoes, cucumbers, and peppers. The original gazpacho dates back to the 8th century during the Al-Andalus period. This is now the region of Andalusian.

Ramens Popularity

Ramen is one of the tastiest dishes around, mainly because they use one of the best types of noodles for soup. But ramen’s rise in Japan is from the post-WWII period. After the war, the US provided cheap, accessible flour to help alleviate a food crisis. This influx of flour made it easier and cheaper to produce noodles. The invention of instant ramen in 1958 by Momofuku Ando also led to the rise of Ramen stalls or yatai.

French Onion Soup During Old Times

Here’s a soup fact about a classic you may not have known. French onion soup has roots that trace back to ancient times where various cultures, including the Romans, enjoyed simple onion-based broths. This set into motion the creation of something truly delicious. By the 18th century, it gained popularity among the French aristocracy, where caramelized onions were mixed with a rich beef broth. This was then paired with one of the best soup side dishes, a layer of melted cheese atop toasted bread.

Oldest Known Soup

This is one of the best facts about soup you need to know! Minestrone soupy roots go all the way back to Ancient Rome. The soup was referred to as a “poor man’s” soup and was typically made with leftover vegetables or seasonal vegetables and grains. As early as the 2nd century BC, when Rome conquered Italy, minestrone gained popularity and developed into many variations. Now, over 50 variations of minestrone are present in Italy.

FAQs

Knowing how to thicken soup requires using some of the most perfect ways, and none shape up better than cornstarch. It’s one of the best soup hacks for thickening, but getting it right can be tricky. So, how do you use cornstarch in soup? Some great ways to use cornstarch in soup are the slurry, dusting, pre-mixed, pureed ingredients, and direct addition methods. Learn how to use these ways to thicken that delicious soup!

Cornstarch Alternatives

Arrowroot powder: Arrowroot is a flavorless, gluten-free starch that works well as a thickening agent for sauces, gravies, and puddings.

Coconut Cream: While a great way to make soup creamy, it can also give you that rich, creamy, and thicker texture.

Rice flour: Rice flour is a fine, gluten-free flour that can be used as a thickener in both sweet and savory dishes, such as soups, sauces, and custards.

Xanthan gum: Xanthan gum is a versatile thickening agent and stabilizer often used in gluten-free baking and as a substitute for cornstarch in recipes.

Potato starch: Potato starch is a gluten-free thickening agent that can be used in place of cornstarch in a variety of recipes, including stews, sauces, and baked goods.

How to Use in Cornstarch Soup

Slurry Method

Slurry is one of the best ways to use cornstarch in soup. Mix an equal amount of cornstarch and cold water. Stir the mixture until it’s smooth and free of lumps. Simmer your soup until hot, and gradually pour the slurry into the pot while stirring continuously. This will get rid of unwanted lumps and will help distribute it better. Allow the soup to simmer for an additional 2-3 minutes, as the heat will activate the cornstarch and give it a nice thickness.

Incorporating with Pureed Ingredients

While not only a great way to make soup less salty and nutritious, blending a portion of the soup or new ingredients with cornstarch is another effective method. You’ll get bonus flavor while also thickening the soup. Blend the same ingredients (or a portion of the soup) with cornstarch until smooth, then add while simmering the soup. There are some great soup gadgets you can use, like an immersion blender or traditional ones.

Pre-mixed Broth

Another great way to use cornstarch in soup is to make a pre-mixed broth. It’s similar to a slurry, except that you already have a thicker version of your soup. You also have better control over the thickening process and a uniform texture in the final dish. Combine cornstarch with a small amount of your soup in a separate pot/container. Make sure to fully dissolve the cornstarch in the separate broth to prevent clumping. Once the mixture is smooth, slowly pour it into the soup while stirring continuously.

Dusting Ingredients

You can even coat your meat and vegetables in a thin layer of cornstarch before sautéing them in a hot pan. This coating will not only give you a delicious, crispy exterior but also help thicken your soup. While some activation of the cornstarch occurs during sautéing, it’ll primarily thicken the soup once the sautéed ingredients are added to the pot.

Direct Addition

Although a slurry will always be better, directly adding it to the soup can work just as fine. For this method, you’ll want to sprinkle the cornstarch directly into the hot soup while stirring constantly. It’s important to do this gradually to avoid clumping, as cornstarch can form lumps if added all at once. Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly.

FAQs

Anything can thwart a healthy lifestyle, but what really gets you are those hidden health killers. These affect all types of soup, but canned soups more so. Some unhealthy ingredients in canned soups are high sodium, added sugars, and preservatives. But these aren’t the only unhealthy canned soup ingredients to watch out for, so let’s dive in!

Unhealthy Ingredients in Canned Soups

High Sodium

Salt. The silent health killer. You’d never realize that one serving can pack almost 700 mg to 1,000 mg of sodium. The American Heart Association recommends keeping your sodium intake to 2,300 mg per day, so just a couple of spoonfuls can send you over the limit. Consuming high levels of sodium can lead to high blood pressure and increase the risk of heart disease. Though there are ways to make soup less salty, just remember that diluting or adding won’t remove the salt content.

Sugars and Fats

Sugar and fat will also be a big no-no when it comes to health. These hidden ingredients can lead to weight gain and increased cholesterol levels over time. Fats, especially saturated fats, lie within dairy products like milk, butter, and cream. While they are great ways to make soup creamy, these saturated fats can contribute to heart disease and other health issues.

MSG (Monosodium Glutamate)

MSG. The secret ingredient to many delicious Asian flavors. Known to some as China salt, MSG is a monosodium glutamate made by combining sodium (a mineral) with glutamic acid. While the FDA considers MSG safe for consumption, some people may experience symptoms such as headaches, sweating, and nausea. Consult your doctor first before consuming products with this ingredient. Also, look out for fast food restaurant soups that may contain this salt, especially Asian fusion chains.

Preservatives and Additives

Universally considered as some of the most unhealthy ingredients in soups. Preservatives and additives are things you don’t want to have in your soup. While they do extend shelf life and help maintain flavor, they can cause health issues, allergic reactions, bloating, and more. Most ingredients on the list are preservatives and additives, but I’ve given them special attention to avoid them. Artificial Food Coloring, Sodium Nitrite, and Xanthan Gum are some common varieties of these products.

Hydrogenated Oils

You’ll find most canned soups with unhealthy ingredients, but none more so than Hydrogenated oils. These include partially hydrogenated oils. They’re used to extend shelf life but are packed with trans fat, which can raise LDL (bad) cholesterol levels while lowering HDL (good) cholesterol. The risk of heart disease, cardiovascular issues, inflammation, and insulin resistance are all increased when consuming this ingredient.

Popular Healthy Canned Soup Brands

Try Some Vegan Canned Soups:

Progresso

• Reduced Sodium Chicken Noodle Soup: A comforting classic with less sodium.
• Vegetarian Lentil Soup: A hearty and filling option made with lentils and vegetables.
• Organic Tomato Basil Soup: A flavorful blend of tomatoes and basil in a rich broth.

Health Valley

• Organic No Salt Added Vegetable Soup: A wholesome vegetable soup without added salt.
• Organic Chicken Noodle Soup: A classic chicken noodle soup made with organic ingredients.
• Lentil Soup: A nutritious and hearty lentil soup that’s low in fat.

Campbell’s Well Yes!

• Roasted Red Pepper and Tomato Soup: A flavorful twist on classic tomato soup.
• Chickpea and Kale Soup: A hearty and nutritious blend rich in plant-based ingredients.
• Chicken Noodle Soup: A comforting classic that features chicken, noodles, and a savory broth.

Amy’s Kitchen

• Organic Chili Stew: A hearty and flavorful blend of organic beans, tomatoes, and spices.
• Light in Sodium Minestrone: A hearty vegetable and bean soup with reduced sodium.
• Organic Lentil Soup: A nutritious blend of lentils and vegetables, packed with flavor.

Pacific Foods

• Organic Tomato Soup: A rich and creamy tomato soup made from organic tomatoes.
• Organic Butternut Squash Soup: A smooth and flavorful soup with a hint of sweetness.
• Organic Vegetable Soup: A hearty vegetable soup packed with nutrients.

FAQs

Best Ways to Thicken Tomato Soup

Reducing the Soup

One of the best ways to thicken any soup, the reduction method is both easy, convenient, and foolproof! This method involves simmering the soup over low heat, allowing those excess liquids to evaporate without compromising the rich and delicious taste of the tomato base.

Cornstarch Slurry

Like the roux, this thickener is part of all chefs’ quick-fix tool kits. Cornstarch is a flavorless and odorless thickener that does its job to perfection. Knowing how to use cornstarch in soup is a must. You’ll need to make a slurry with this one and slowly add it to the soup while whisking. This will give you a rich, lump-free texture.

Yogurt and Coconut Milk

While also being one of the best ways to make soup creamy, these can even be used to create a thicker and richer tomato flavor. Yogurt and coconut milk give you that creamy thickness with a delicious tanginess. Just add a few dollops with a spoon and stir. Your tomato soup will be creamier and tastier than ever!

Eggs

A splash of protein and flavor at the same time. Eggs are a great way to thicken tomato soup without losing too much of its flavor. The proteins in the egg coagulate or set at different temperatures. Egg white becomes jelly-like at around 140°F (60°C) and firm at about 149°F (65°C), so keep it around 140°F (60°C). Also, make sure to beat the eggs beforehand, then slowly add to the soup!

Bread or Potatoes

This is a proven and tested technique. Using bread to thicken soup has been around for a long time, and potatoes, too. Both are packed with starch that helps give soup a thicker, smoother texture. Stale bread pieces or cooked potatoes are great ways to use up leftovers and thicken your tomato soup. You can even use them as a way to make soup less salty if you’ve oversalted your soup.

Pureed Veggies or Legumes

Pureeing vegetables or lentils into a slushy consistency is a great way to add delicious flavor, nutrients, and smooth thickness to your tomato soup. Pick and choose some of your favorites, then blend and add to your soup. It’s that simple!

Nuts and Seeds

It’s not the first thing you think of when wanting to thicken something, but this novel technique can work. Nuts and seeds can be ground into a fine powder and stirred into the tomato soup as a simple thickening fix. Different nuts and seeds, like ground almonds or pumpkin seeds, can lend a subtle nutty flavor and tasty thick texture.

Cream or Butter

Cream or butter are surefire ways to make soup creamier and thicker. Just be mindful of how much you use, as these are unhealthy ingredients to add to soup. Stir in small amounts for a richer, thicker, and even tastier flavor.

Roux

Nothing beats a simple roux. Just combine equal parts flour and fat, like butter, to form a thick paste then pour it into the soup as you cook it. It’s a great yet simple way to thicken tomato soup, but you’ll first have to cook (simmer) the paste until golden to free it from that raw flour taste.

Tomato paste

This is a go-to method for thickening tomato soup. A perfect way to get a thicker and even tastier experience. The base is already made of tomatoes, so adding a thick tomato paste will do just the trick. Add a spoonful and adjust as you cook. It’ll thicken the soup as cooked and create an even richer tomato flavor.

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