How to get the burned flavour out of soup

Updated April 17, 2017

We've all done it before -- had the heat too high or stepped away from the cooker a minute too long and burnt something while cooking. While some food can be sparred by simply cutting or scraping off the parts that are burnt, soup is usually ruined because the burnt flavour is mixed into the entire batch. If you've burnt a batch of soup and are hesitant to throw it away and start from scratch again, look in your kitchen cabinets for a quick solution to get rid of the burnt flavour.

Remove your soup pan from the hob and transfer your soup into a new pan. Try to leave at least 250 ml (1 cup) of soup at the bottom of the scalded pan so that you avoid transferring any burnt bits of soup into the second pan. Fill the scalded pan with water and put it aside.

Place the soup over a low to medium heat and add broth to the soup to replace any liquid lost while cooking.

Peel a potato and place it in the soup. The potato will help soak up the burnt flavour in the soup.

Add spices like pepper, onions, garlic and the vinegar to your soup to help get rid of the burnt flavour.

Cook your soup for 15 to 25 minutes. Remove the potato from the soup and then let the soup cool for a while and taste the soup.

Pour in 7 ml (1/2 tbsp) of liquid smoke to add smokiness to your soup. If you're not satisfied with the taste result, adding liquid smoke will help further mask a burnt flavour by making the taste seem intentionally smoky.

Things You'll Need

  • Extra saucepan
  • 5 ml (1 tsp) vinegar
  • Pepper
  • Onions
  • Garlic
  • Potato
  • Liquid smoke
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About the Author

Artesia Peluso began her journalism career in 2006. She is the fashion editor at "PINK Magazine" and has also worked as the arts and entertainment assistant at "Creative Loafing," the associate editor at "Vita Underground" and at CNN as a Network Booking Associate. Peluso has a Bachelor of Arts in communications from Ashford University.