Beefy Tomato Soup | An Easy, Beef & Macaroni Soup Recipe (2024)

FAQs

How do I make my soup taste more beef? ›

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

To ensure you get it just right, make sure the soup is nearly cooked before adding the pasta. Smaller pasta shapes soak up broth readily so ensure you serve the soup as soon as it's cooked. Alternatively, you could cook the pasta separately and add to the soup at the last moment.

Many cream of tomato soup recipes call for a small amount of baking soda (often as little as half a teaspoon) to be stirred into the tomato base just before the milk is added.

Fish sauce, soy sauce, peanut butter, anchovies, Worcestershire, maggi all add extra depth. The maggi in particular amps up the meaty umami.

Add 10.75 ounces (one can) of condensed tomato soup to your pasta and meat over heat. Do not add water. The consistency of the condensed soup is perfect.

Prepare the soup and add the dried pasta directly to it after the soup has cooked for half the time recommended in the recipe instructions. Continue to cook the soup for the remainder of the time called for in the instructions and then remove it from its heat source and let it sit for 10-15 minutes.

Traditional Italian dried pasta made from semolina and wheat is the perfect match for hearty broth-based soups that are loaded vegetables, beans, or meat, like minestrone and pasta e fa*gioli. Smaller shapes, like pipettes, elbows, mini farfalle, and orzo work best.

Why add baking soda to homemade tomato soup? ›

baking soda: A small amount of baking soda cuts the acidity of the tomatoes which in turn helps mask the canned flavor. cinnamon: A pinch of cinnamon also helps to hide the canned flavor of the tomatoes.

You can add fresh herbs like basil or oregano, a splash of heavy cream for richness, a drizzle of olive oil for depth of flavor, or a sprinkle of grated cheese on top for added creaminess. You can also sauté some onions and garlic to add complexity, or even add cooked pasta or rice to make it heartier.

The best way to ensure a flavorful soup is to brown the beef and onions in the beginning. If the soup tastes bland at the end of cooking, add more spices and herbs. After adding, allow the soup to cook a little longer so the flavors to meld together.

Beef tastes great when seasoned with oregano, rosemary, sage, garlic or a combination of these seasonings. Poultry gets an added burst of flavor with spices like paprika, lemongrass and saffron. Fish can be made more flavorful with dry mustard powder, thyme and turmeric.

If you want, they take savory things like garlic,thyme and/or rosemary quite well, just like a steak. I think a smoked salt adds to a “meatier” flavor, and Worcestershire. Soy sauce will bring out the meaty flavor. Also you can use beef or chicken fat and you'll get the flavor without having to actually use the meat.