While the convenience of heating up a canned tomato soup is undeniable, industry experts remind us that it can be a starting point for culinary creativity, rather than the finale. Food and beverage director at The Ritz-Carlton Coconut Grove, Miami, Ashley Stanton, suggests thinking of canned soup as a foundation that can be enhanced and personalized. "Approach it with a chef's mindset," she says. Likewise, proprietor of Soupçon, John Leonardi, stresses the importance of balancing acidity, fat, and herbs to bring back depth and freshness to store-bought tomato soup.

Crafting a more compelling soup can begin with a few basic steps. Aromatics such as onions and garlic are fundamental to boosting the flavor, according to culinary experts. A quick sauté of these ingredients can significantly enhance a can of soup. Additionally, adding tomato paste or doubling up on tomato flavor can transform an ordinary canned soup into something quite exceptional.

Tomato soups served at restaurants often contain the descriptor “cream of”, and achieving that creamy consistency is possible at home too. Adding heavy cream or a dairy alternative like coconut milk can create a luxuriously velvety texture, note chefs Jonathan Sawyer of Kindling and Angelo Sosa of Tía Carmen.

Introducing fresh tomatoes into the canned soup is also a recommended strategy. Executive Chef at Rare Steakhouse, Megan Vaughan, likes to combine the two, particularly when tomatoes are in season.

A helpful trick to wake up a lackluster tomato soup is by amplifying the acidity. Michigan chef Ji Hye Kim recommends adding a splash of vinegar to add complexity and brightness to the soup flavor. And for those who like a hint of heat, New York-based chef-instructor Michael Handal suggests pepper, spicy sauces, or spice blends for added kick.

If the soup is on the bland side, consider adding more than just plain salt. Salty ingredients such as smoked salt, soy sauce, fish sauce, or even toasted, salted seaweed can increase the flavor without overpowering it. Some chefs take it to the next level by combining tomato soup with other vegetable, broths, or sauces, providing a fuller, richer soup experience.

Final touches can work wonders on your improvised tomato soup. According to Aaron Cuschieri, executive chef of The Dearborn in Chicago, a range of garnishes such as crème fraîche, croutons, or feta cheese can jazz up your dish, as can pine nuts or pepitas. And let's not forget the ultimate comfort food companion: a perfectly grilled cheese sandwich, which, as Jonathan Sawyer asserts, elevates any canned soup.