Want to know a secret trick to make your tomato soup pop?
When I was tasting it to adjust the seasoning, I used all of my tricks. Tabasco, Worcestershire sauce, balsamic. The soup was just missing something for my tastes.
Then I remembered the Parmesan rinds I had in the freezer.
Anyone worth their salt who grinds their own Parmesan keeps the rinds for “later use.”
After the soup simmered with the cheese a little bit, my beloved expressed concerned over blending the soup with the cheese in it. Not to worry, the Parmesan added a perfect dimension to the soup.
I sent my Sister-in-Law home with 2 liters of the soup, and I would say it was a success.
Sometimes adding one touch will elevate what you are cooking.
What would you add to the Tomato Soup?