If you have any fresh parmesan + the rind.
Add an acid, even a small tablespoon of greek yogurt, tomato paste or tiny bit of vinegar.
Aromatics like fresh basil.
Some pesto. Seems to add lots of flavour and a nice velvety mouth feel. Oh, and additional Parmesan. Love, not talented cook that always finds a little something leftover to add.
yep whenever i finish a piece of parmesan i chuck the rind in the freezer and then use in soups and stews, such an easy way to add heaps of flavour. and if i don’t have a rind i will often just grate a shit tonne in and let it cook through
Which flavour is it missing? If salt/umami, I’d suggest a little fish sauce; if acid, a little lemon juice or a light vinegar. Tomato sauce can be an easy, quick cheat!
Add a little, taste — then taste again.
A couple of teaspoons of this plus (Chris's tips no.38) a shed load of shredded parmesan sprinkled on when serving...have some garlic bread with it perhaps 🤔.
That's all I have...😊
Do you use onion? Sweating some onion in garlic olive oil is a flavorful start. Also using fresh rather than dried basil and oregano? Add to the onions ‘ oil before the tomato broth maker…
I also use a bit of Marsala before adding tomatoes and veg.
Comments
Add an acid, even a small tablespoon of greek yogurt, tomato paste or tiny bit of vinegar.
Aromatics like fresh basil.
Salt/fat/acid/spice/heat/umami/sugar go-to’s
Sometimes ACV helps too
Add a little, taste — then taste again.
Some tomato paste
Lots of garlic and chopped parsley
That's all I have...😊
I cook this one every now and then and it's very nice! https://www.smh.com.au/goodfood/recipes/minestrone-soup-with-legumes-and-bacon-20140505-37r5y.html
I also use a bit of Marsala before adding tomatoes and veg.
However, it's 30deg out there, why are you cooking soup???