Soup Extract

It really depends on the taste of the soup extract but I have found the following good uses for this ‘almost never used or seen’ product which still comes in a variety of bottles and brands:

  1. add equal amounts of water to soup extract and it can be used for soy sauce (or at least this brand taste really similar to soy sauce when we water it down)

  2. excellent taste & color enhancer for Cajun style Dirty Rice

  3. use for vegetarian French Onion Soup (use in place of flavoring from beef broth) it will be up to you to determine how much to use, this helps with the flavor and color but adds a lot of salt, so experiment for the right balance for you

  4. great in gravies and sauces

What exactly is soup extract? My bottle says ‘water, vegetable extracts, salt’ in that order AND from the Internet, we find that most vegetable or soup extracts are used in a medical context for benefits physically.
Extracts from fruits and vegetables that contain fiber, vitamins, minerals, and other natural substances with antioxidant, lipid-lowering, and antiproliferative properties. Used in chemoprevention therapy, these extracts may prevent the development or recurrence of cancer ~ National Cancer Institute

…Just one of the many I have found, but there doesn’t really seem to be much info on soup extract in cooking terms.