I made a Soupe au Pistou this weekend to be my dinner-that-would-only-require-a-microwave-since-it-is-icky-hot-here for the entire week.
Only it it weak. Limpid. A bit lacking in flavor and body.
And I suspect it’s because the recipe I was working from required tomato paste, and I left it out because 1) I had none, and 2) there are many pistou recipes that don’t call for tomato paste.
That’s not something you can add after the fact, is it?
What else can I do to give my soup some character?
Suggestions from comments: cook the tomato paste in some bacon grease and add it, throw in some orzo, a dollop of sriracha, Pasta, some herbs, cornstarch