How to make soup: recipes and cooking tips

How to make soup: recipes and cooking tips

Welcome to Soup School!

Soup is truly the cooking canvas of the cooking world. It’s cozy, comfortable, sentimental – like grandma’s chicken noodles once you’ve sniffed. It’s elegant, like a smooth, fresh gazpacho in a restaurant with a dress code. Healthy, because you can fill it with vegetables (or alternatively not healthy at all, but good for the soul). Easy and cheap, like the ramen noodle soup that kept you down through your years of study, or complex and luxurious like a traditional ramen bowl filled with toppings.

We set up Soup School to expand the boundaries of your soup skills (and our tbh) in just a few short hours each week. It has soup spoons for all tastes, diets, budgets, lifestyles and skill levels – from the “I usually open a can” (holla, Campbell’s!) Types to “cooking through Ottolenghi”.

In this workshop you will learn all about soup types, the supplies and equipment you will need, and soup hacks. And trust and believe there will be recipes. Sooo many recipes.

It will be a wealth of fun, and by the end of the Soup School you will know all the basics of soup making – so you will be able to DIY your dinner, without a recipe.

Is soup really healthy?

Um, yes, because it’s made with love, and according to a 2021 study we just found, love cancels out all the heavy cream calories in our favorite soups.

But seriously, soup is mostly pretty healthy. And the best thing about doing it at home is that you can make it even healthier if you want. Use low-sodium chicken broth, or do not add salt to your homemade broth. Replace heavy cream with half and half or milk. Add lots of extra vegetables. (Hint: extra greens work well in almost any type of soup.)

For more on soup and health, check out: Is Soup Healthy? Yes, it’s mostly Souper Duper.

There are so many ways to categorize soup. For all you food nerds out there (we feel you), the old classification of soup types is actually based on soup thickness.

Alternatively, you can categorize soups according to their most identifying property, as we do in connection with Soup School:

  • Vegetable soups: green, cabbage, minestrone, onion
  • Cheesy soups: beer-cheese soup, broccoli and cheddar soup
  • Noodley supper: chicken noodles, pho, ramen, pasta and beans
  • Meat soups: hamburger soup, beef stew, chicken tortilla soup
  • Cold soups: gazpacho, cucumber, borscht
  • Creamy soups: cream of fill-in-the-blank, mussel soup, baked potato soup
  • Bean soups: chili, green pea soup, lentil soup, taco soup

Take yourself. We are baked potato soup because we are thick and baked!

And speaking of baked goods, there are even bread toppings supersoups that make us want ALL the carbs.

Despite the fact that it is often referred to as autumn or winter, soup is really a treat all year round. Do not you believe us? Here’s a quick soup after seasonal primer.

  • Spring. Light soups with a touch of creaminess or heartiness are perfect for spring, as asparagus soup or barley soup.
  • Summer. Enjoy cold soups like gazpacho for lunch on hot days, and highlight seasonal summer vegetables (like in salad soup, tomato basil soup or stuffed pepper soup).
  • Fall. Celebrate the cool with pumpkin, pumpkin and squash, oh my – try butternut squash soup, pumpkin and corn juice or kabocha squash soup.
  • Winter. Winter is too heavy, meaty (or beany, for our veggie friends), soups that stick to the ribs like beef stew, baked potato soup and clam chowder – all with a large serving of cornbread or sourdough bread, of course.

There are levels in this soup. Here are the pros and cons of the different types of soup you can buy or make:

Here is your important soup starter set with ALLL in the information you need to start simmering.

Soup gear

Part of the beauty of soup making is that you literally need 2 pieces of important equipment: a large pot and a knife. However, other basic kitchen elements will be useful: a cutting board, ladle, mixing box and measuring cups and spoons. Plus, depending on the type of soup you are making, you may need to take the blender and / or a strainer forward.

Bouillon Basics

A good broth is essential for a good soup, so it’s something you really want to know inside and out – even if you end up buying ready-made broth – and there’s nothing wrong with that. In fact, you can check out our list of the best bouillon cubes and soup starters. In addition, Certified Food Scientist Jessica Gavin provides a great overview of purchased broth options, including:

  • Broth cubes or granules
  • Stock bases
  • Single-strength stocks and broths

Alternatively, you can choose to make your own stock, which is not difficult. These tips are useful if you are a beginner.

And now for the best: the recipes! Here’s a basic collection of soups from some of our favorite food bloggers, but feel free to dust off the old cookbooks on your bookshelf or explore the internet for recipes to suit your tastes.

Greatist Recipe Collections

Recipes by type

  • Vegetable soups: wild rice soup, vegetable soup
  • Vegan soups: salad soup, minestrone
  • Creamy soups: baked potato soup, clam chowder
  • Bean soups: 15 bean soup, ham and bean soup
  • Noodle soup: chicken noodle soup, ramen
  • Cheesy soups: beer cheese soup, broccoli cheddar soup
  • Meat soups: beef stew, chili, chicken tortilla soup
  • Cold soups: gazpacho, borsjtj
  • Paleo supper: cabbage roll soup, chicken pot pie soup
  • Keto supper: stuffed pepper soup, chicken tortilla soup
  • International soups: harira, maafe

Okay: we have our equipment, we are up to our gills in broth, and we are equipped with ALL the recipes. It’s time to cook!

To make it simple, do your soup cooking on the weekends, and then you have something delicious to sip on and slurp on all week.

Day 1 is about making the cooking process as easy and effortless as possible. Here are some things to look for when selecting yours.

  • Level. Decide on the soup you want to cook. Check!
  • Store. Go to the grocery store, farmer’s market or Instacart and get the ingredients you need.
  • Prepare. Here is the preparation you will be able to knock out a day ahead of time.
    • Broth. If you did not buy broth, today is the day to whip a portion together or dig into your freezer to pull out the homemade broth that you have stored for such a time as this. No broth? No problem. Although the flavors are not as complex, you can use a bouillon cube, broth base or even well-seasoned water.
    • Vegetables. let us establishment. It’s French to prepare your ingredients in advance. Do you know how on cooking shows that all the ingredients are divided into the right amount in cute little bowls and ramekins? It is establishment, and it’s great – though there are some more dish-efficient ways to do it. While dry herbs, spices and condiments are not a big deal to measure on the big day, the most time consuming parts of soup making tend to be related to vegetable preparation. Then wash that product, and peel, chop, cut and grate according to your heart’s desire. Then you can put it all in the fridge so it is ready to go the next day. Note: raw sliced ​​potatoes are browned quickly, so save your potato preparations for the day you make your soup.
    • Meat. Biggie makes sure your meat is out of the freezer and thawed. You will also want to trim excess fat (although we recommend letting it sit because of the taste), and cut the meat into mouth-watering pieces if it is still in large meat form.
    • Plant proteins. Like meats, you want to make sure they are out of the freezer and thawed the night before in the case of plant-based meats. If you use dried beans in your recipe, start soaking them the night before you cook. And if you use canned beans, do not despair – we do too.

It’s time to cook! Follow the recipe instructions to whip up your soup creation. Without a recipe, the steps for soup making are generally as follows for a very basic meat and vegetable soup:

  • Saute the meat
  • Boil the aromatics (garlic, onion, shallot) down
  • Add other vegetables and meats along with herbs and spices
  • Cover all ingredients with broth and simmer until ready to eat

You can follow this general framework for making your own soups after you finish Soup School, although it’s a good idea to follow a recipe the first few times to get a feel for how it works.

Soup can be stored in the refrigerator for up to 5-7 days if stored in an airtight container, but most soups also freeze exceptionally well.

We recommend that you freeze soup in gallon-sized food storage bags (there are tons of recyclable, eco-friendly silicon options available these days) lying horizontally. When completely frozen, you have a solid piece of soup that is easy to store in your freezer without filling up too much. You can store the soup in the freezer for up to 3-6 months.

Extra makes soup FUN. Here are our favorites, but just know that if you like some food, you can probably put it on or in soup with great result.

  • Do not forget dippables. Biscuits, crispy bread, tortilla chips, potato chips, french fries, celery sticks…. dippabilities are infinite.
  • Decorate with grandeur. Toppings and garnish are without a doubt one of the best parts of a good bowl of soup. Have some fresh herbs, grated cheese, chopped onions, roasted nuts, avo, sour cream, hot sauce, crumbled bacon, green onions, jalapenos and fresh lemons and limes on hand to solve most soup spices.
  • Turn your cans into “I CAN’T EVENs.” Canned soups tend to be a little sad, even on their best days. Fresh herbs can go a long way to liven up their taste, and itchy cream soups from a can are awakened with the addition of a little bit of acid like fresh lemon or lime juice or vinegar.
  • Make the soup the star of your next shindig. Soups that are too good not to share serve as excellent centerpieces for a charcuterie board, surrounded by all sorts of delicious things like grilled cheese sandwiches and breadsticks for dipping and fresh fruit to provide a nice sweet contrast.

Thank you for attending Soup School! We hope we’ve inspired you to grab a casserole and get started cooking – and we hope we’ve made it easy to build your soup. Nu: klar, klar, sluuuuuurp …


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