Your Canned Soup Doesn't Taste Quite Right Because Of This Common Microwaving Mistake - Tasting Table

"Ever heat up canned soup and find the flavor off, like it's not tasting quite right? Well, you've probably made one of the most common mistakes everyone makes with canned soup: not heating it enough in the microwave. When canned soup is lukewarm or cold, the flavors often taste muted, underdeveloped, and even tinny, like you're tasting the can itself."

"See, most soups, unless they are meant to be enjoyed cold, like our delicious green gazpacho recipe or our refreshing chilled beet and tomato soup recipe, have more depth in flavor and taste better when they're piping hot. Why, you ask? Well, according to a 2017 study published in the International Journal of Food Properties, "taste compounds" like umami flourish at higher temperatures."

Lukewarm or cold canned soup frequently tastes muted, underdeveloped, and even tinny, sometimes evoking a metallic can flavor. Higher temperatures intensify taste compounds like umami, giving soups more depth and a fuller flavor profile. Ensuring even heating prevents cold spots that dull overall taste. For quick reheating, pour soup into a microwave-safe bowl, stir, cover, and heat in one-minute intervals with stirring between rounds until piping hot. Stoneware and porcelain retain heat and are often microwave-safe. Heating on the stovetop allows controlled boiling, simmering, and easier adjustment of seasoning and texture.

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