Help! Over-thymed my soup! UPDATED [View all]
Last edited Tue Mar 5, 2024, 06:18 PM - Edit history (1)
It’s dried thyme and it came out super fast. I don’t want to add more liquid and don’t have more butternut squash. Is there anything I can add to balance it out?
The only fix I can think of is roasting more carrots, peppers, and onions, purée that down to add more volume? Basically make more of the soup without squash (or thyme!) and blend the two? Hoping there is a quicker way to fix it.
UPDATE:
Yay! Thank you all so much, the soup is fixed and is delicious!
Simmered two small raw, peeled potatoes in the soup for about 30 min. then pulled them out. They did absorb most of the thyme flavor but then the soup was a little bland. Definitely had a mild starchy potato taste and I couldn't taste the cayenne at all anymore.
In the meantime, roasted some more bell pepper. Puréed it with a little more cream of chix soup and a splash of milk, just enough to be the same consistency as the pot of soup. Totally plain, didn't even add salt. Poured that into the pot and stirred well. Then added a little cayenne.
YUM!
Sautéed spinach, garlic, and cherry tomato to put on top and lightly toasted a piece of whole grain bread for dippin'
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