How would you improve this soup?

[Nite Ryder]

I've found one thing that quite often makes a difference in the taste of soups, and many times adds that little something that sets one soup apart from others. Yeah, you wouldn't think it would make any difference until you try it, that ingredient is celery salt. Simple thing to add, if it doesn't help it sure doesn't hurt anything either.

[PAhippo]

Originally Posted by lubby

shredded cheese just before serving yum!

I like that!


I'd add some sweet potato, cut in little pieces.



Other than that, sounds good. maybe serve with some kind of fancy bread?

[nmnita]

Originally Posted by SATX56

Forget the ketchup and add a little V-8 Juice to taste. I use V-8 or some of our local store brand vegetable juices as a base for some soups. Drop the basil too.

We almost always depend on veggie juice to add a little to our soups. As for Ketchup, being a non user for the most part I can't imagine it. Lubby's idea of a little grated cheese is a good one and another ingredient we like to use in some soups just before serving is a little sherry wine.

[gouligann]

To make it creamy and add a delicate taste, melt and mix 1/2 package of cream cheese into it after it's done cooking. Use low cal or reduced fat for less calories.

PS, I always add a 1/4 tsp of savory to my soups.

[momtothree]

Originally Posted by gouligann

To make it creamy and add a delicate taste, melt and mix 1/2 package of cream cheese into it after it's done cooking. Use low cal or reduced fat for less calories.

Doesn't it curdle and leave tiny bits of cream cheese floating around? I've tried it for baked potato soup but could never get it to melt completely. And I don't want to puree the whole soup. Is there a trick to it? I use full fat usually and sometimes reduced fat.