How To Spice Up Your Favorite Canned Soups

A swirl of chili oil or a dash of cayenne pepper does more than add zest to a quick dinner — it brings a dish to life. Adding a hit of heat to a serving of soup can allow you to taste the other ingredients better as well. Plus, some canned soups can be packed with sodium, a flavor that spiciness is good at combating, creating a more balanced and tasty meal.

For a classic chicken noodle soup, turn up the heat with a touch of chili flakes and a few drops of your favorite hot sauce. Add chipotle paste or seasoning along with a few thin slices of jalapeños to chicken tortilla soup or poblano pepper corn for a Mexican-inspired heat wave. Make a cream of mushroom can more interesting with just a half teaspoon of cayenne pepper. Try integrating a combination of Old Bay seasoning and tabasco to a can of clam chowder for subtle, coastal heat.

For a wonton, hot & sour, or Asian-style chicken noodle soup opt for sriracha or gochujang for a savory and earthy spice addition. Enjoy a taste of Tunisia with a spoonful of harissa paste mixed into lentil soup. Brighten up your canned tomato soup with a touch of curry powder, turmeric, ginger, cumin, black pepper, and red chili flakes. Chili is a dish that does well with more unlikely and unique combinations, so enhance a can with a spoonful of Thai red curry paste. The zest and tang of the paste does wonders in harmonizing out the savory sweetness of a classic canned bean chili.

Easy as this process can be, a bit of consideration is warranted, as not all flavors are created equal or want to play with one another. A swish of fish sauce can bring out the umami flavors in a tomato-based dish, but you might not want to add it to pumpkin bisque, for instance. And keep in mind that, where cream-based soups tend to soften spice intensity, water or broth-based soups are more likely to emphasize spice. This allows a meal to get hotter quicker -– so use those heat-bringing ingredients more sparingly.

If you find your soup has gotten a bit too spicy reach for some acid or cream for help. A squeeze of lemon juice or dip of wine (which can also seriously upgrade beef stew) will work well; similarly, a dollop of crème fraîche, yogurt, or coconut milk will also do the trick. If you're short on ingredients, additional broth or water should also dial down the spice, but give it a taste test to ensure you haven't watered down the rest of the flavors too.