Upgrade Canned Soup In An Instant With One Spoonful Of This Creamy Ingredient

Stirring a spoonful of yogurt through soup does more than than just make it look pretty — it actually changes the soup's taste and texture. Fermented dairy is full of lactic acid, which can do several useful things for canned soup. For one, it improves the flavor, making your soup taste well-seasoned without having to add any extra salt. Yogurt also makes the texture thicker and creamier – there's a reason why so many cuisines from around the world use yogurt in this way, in dishes like Indian kadhi or Turkish yogurt soup.

Adding a spoonful of high-protein yogurt will also slightly increase the protein content of the meal overall. That's a pretty big bonus, considering soup — especially vegetable-based soups — aren't typically a high-protein food; this way, they could keep you fuller a little longer. So even if you're prone to grabbing one of the best canned soups at the grocery store, remember there's always room for improvement with a little swirl of yogurt. 

To prevent the yogurt from curdling, a spoonful should be stirred in once the soup is done boiling. You can also temper the yogurt first with some of the warm soup, before mixing it all back in gently. 

There are many different types of yogurt, and they will all bring slightly different results. For example, Greek yogurt is strained to remove whey, which is why it's so much thicker than other yogurts (and why it needs to be heated slowly). Skyr is similar — in fact, it's even thicker. In general, full-fat yogurts are quite heat stable, but lower-fat versions are much less tolerant of heat. Low-fat yogurts need to be added on an even lower temperature, or tempered beforehand. They also simply don't taste as rich as full fat yogurt, so bear that in mind.

In terms of the soup itself, tomato soup is possibly the most natural yogurt pairing. Tomato's acidity works really well with the creaminess of yogurt (it's like stirring in some cream, but with less fat). Lentil soups and vegetable soups are both a nice choice too. Yogurt makes them a little more thick and indulgent, and slightly sweeter vegetables like butternut squash can actually be balanced out with the tang. But when it comes to bean-based soups, like minestrone or anything broth-y, a little swirl of yogurt on top could in theory add some extra body — but it won't have quite the same effect as it does in thick and creamy soups.