Tomato soup isn’t the most exciting thing on its own, but tomato soup in a can? Double yawn. It might be boring, but it’s convenient. And it’s easy to upgrade. A handful of toasted nuts will do the trick.
Photo by Rachel Tayse.
Epicurious recommends dukkah, a Middle Eastern nut and seed blend that includes hazelnuts, sesame seeds, coriander, and cumin. Chances are, if you’re making canned tomato soup, you don’t feel like turning this thing into a whole production, though. Keep it simple and go with one nut or seed:
Use whatever you have on hand — almonds, hazelnuts, pistachios, sunflower seeds — adding a spice or two (such as paprika or cumin) for even more flavour. Make a double batch , so you have some on hand the next time you’re making soup, then sprinkle a spoonful on top of your bowl for a pretty garnish and nice crunchy texture.
You could roast them in a skillet, but you can use your microwave, too. For more options, check out the full post at Epicurious.
10 Simple Ways to Upgrade Prepared Tomato Soup [Epicurious]