Cook the tomato purée first
Tomato purée becomes sweeter and less sharp when cooked with onion and garlic for one minute. Add the tomatoes and stock afterwards. This is one of the quickest ways to give tomato soup a fuller flavour.
Balance matters more than extra salt
Is your soup missing something? Check whether it might be acidic, bitter or thin rather than merely bland. A pinch of sugar, a splash of cream, a little extra stock or a drop of vinegar can do more than yet another handful of salt.
- Sweet: roasted carrot or a small pinch of sugar.
- Acidic: lemon, red-wine vinegar or balsamic vinegar.
- Creamy: cream, mascarpone or white beans.
- Savoury: Parmesan, miso or roasted pepper.
Use a good topping
Basil, croutons, mozzarella or a spoonful of pesto gives tomato soup a familiar finishing touch. Choose one and keep it simple.