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The Kitchn food editor Andrea Rivera Wawrzyn says a small splash of wine is her preferred way to add depth to canned, jarred, refrigerated or frozen soup. She recommends starting with 1 to 2 teaspoons, simmering the soup on the stovetop for a few minutes, and choosing the wine to suit the soup.
The Kitchn food editor Andrea Rivera Wawrzyn recommends adding a small splash of wine to store-bought soup as a quick way to give it more tang and depth. Her method is to warm the soup on the stovetop, stir in 1 to 2 teaspoons to begin, then simmer for a few minutes and taste before adding more.
Wawrzyn describes wine as her current go-to after trying additions such as spices, fresh herbs and hot sauce. In her account, even flavorful canned soups can lack the layered taste she associates with homemade soup. She says wine provides a shortcut to some of that depth, adding a tangy note and what she calls a “pleasant funk.” That is her personal assessment, not a tested comparison of every soup brand or recipe.
Her advice is to match the wine to the soup and begin with a restrained amount. She likes dry white wine in chicken soup and suggests red wine for tomato or beef soups, while noting that preference matters. Since a can or jar contains a relatively small quantity, she advises stirring in just 1 to 2 teaspoons, tasting, and adding more only if needed.
Wawrzyn recommends using a saucepan rather than relying on the microwave for this technique. She says to let the soup simmer for a few minutes so the alcohol can cook off somewhat and the wine is less likely to taste harsh. She also says wine can be added to jarred, refrigerated or frozen soup, and that herbs, spices or other familiar add-ins can still be used alongside it.
A Small Addition With Broad Use
The suggestion offers home cooks a low-effort way to adjust a convenience food without changing the basic meal. A measured splash can add acidity and flavor complexity to soup that tastes flat, while the small starting quantity lets the cook tailor the result rather than committing to a large change. For people opening a can for a quick lunch or dinner, that is a simple option using an ingredient they may already have.
The technique is not a guarantee that every soup will taste better. Wine’s character varies, and some soups may not suit its acidity or flavor. Wawrzyn frames the recommendation as a personal kitchen practice, so readers can treat it as a flexible suggestion: add a little, taste, and stop if the flavor is not working. The stovetop step also means the method is slightly less immediate than heating soup directly in a bowl.
dry white cooking wine for chicken soup
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From Homemade Pots to Pantry Soup
Wawrzyn’s article contrasts slow-cooked homemade soup, where ingredients can build flavor over time, with ready-made soup chosen for convenience. She writes that she turns to canned or jarred options when she wants soup but does not have a pot prepared. Her wine tip is presented as one of several ways to perk up that backup meal, rather than as a replacement for cooking soup from scratch.
The source identifies Wawrzyn as a food editor with 15 years of experience in the food industry, including work as a chef, recipe developer, writer and editor. It does not describe a formal recipe test or provide measurements beyond the suggested starting amount. The published advice is therefore best understood as an editor’s practical recommendation and taste preference.
““I just know that whenever I add a small amount of wine to a store-bought soup, it’s always 100% better than if I had just heated it up on its own.””
— Andrea Rivera Wawrzyn, The Kitchn food editor
Taste Depends on the Soup
The source does not report a controlled taste test, identify particular brands, or establish how much wine works best across different soup varieties. The amount needed will depend on the soup’s volume, seasoning and the wine used. Wawrzyn also says wine can cook off somewhat during simmering, but the article does not specify that all alcohol is removed; people avoiding alcohol should not assume the finished soup is alcohol-free.
It is also unclear whether every store-bought soup benefits from wine. The recommendation is based on Wawrzyn’s own experience, and she acknowledges that wine choice depends on personal taste. Readers should check product labels and consider their own dietary needs before adding ingredients.
Try a Small, Taste-Led Addition
The article sets out no follow-up test or further development. For readers who want to try the idea, the next step is to heat the soup in a saucepan, stir in 1 to 2 teaspoons of wine, simmer for a few minutes, and taste. Add a little more only if it suits the soup, using dry white wine with chicken soup or red wine with tomato or beef soup as Wawrzyn’s suggested starting pairings.
Other additions, including herbs and spices, can be adjusted to taste, according to the article. The source gives no claim that this method will work equally well for every recipe, so the final flavor remains a matter of preference.
Key Questions
How much wine should I add to a can of soup?
Wawrzyn suggests starting with 1 to 2 teaspoons for a typical can or jar. Stir it in, simmer briefly, taste, and add more only if you want a stronger flavor.
Which wine goes with which soup?
Wawrzyn prefers dry white wine with chicken soup and red wine with tomato or beef soups. These are her personal pairings, not fixed rules; the source says the choice also depends on individual taste.
Can I add wine to soup in the microwave?
The article recommends using a saucepan on the stovetop and simmering the soup for a few minutes. Wawrzyn says this gives the alcohol a chance to cook off somewhat and helps prevent a harsh taste.
Does simmering make the soup alcohol-free?
The source says simmering lets some alcohol cook off, but it does not say that all alcohol is removed. People who need to avoid alcohol should not assume the soup will be alcohol-free after cooking.
Does the tip work with soup that is not canned?
Wawrzyn says she also uses the technique with jarred, refrigerated and frozen soup. The article does not provide a separate tested amount for each type, so begin with a small quantity and adjust by tasting.
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