Soup is akin to a miracle food for the cook: it is easy, flexible, and very forgiving. You can make it elegant, highlighting a few ingredients and following a particular method, or you can use it as a catch-all for whatever is in your fridge – and it will still taste great.
Almost anything can go into a soup; all you need is to figure out the correct time to add it. The quality of the ingredients is less important than for most other foods, because everything will cook until it’s soft, and the flavors will blend. (This is why soup is so great for cleaning out the fridge.)
Soups can be thin and brothy, like miso, to accompany a full meal, or they can be substantial, a meal in themselves. There are many kinds of soup, with different methods of preparation, but most follow a similar pattern, so you can’t go too far wrong if you follow these steps.
Ingredients – you won’t need them all, but think about including:
- Vegetables – almost any kind will work, especially carrots, potatoes, mushrooms, broccoli, tomatoes
- Protein – almost anything from meat to tofu to beans
- Grains – pasta, rice, or any other whole grain, which can often cook right in the soup (make sure you allow enough liquid – the grains will absorb it – and cooking time)
- Fat – usually oil or butter
- Aromatics – including herbs and garlic, onions, leeks, shallots, etc
- Liquid – sometimes water is fine, but for a better flavor, use stock, broth, juice, wine/beer, milk/cream, a splash of vinegar. You’ll usually want mostly water or stock, with other liquids added for flavor but not so much to add volume to the soup.
Steps:
- Choose a pot large enough for the amount of soup you want to make.
- Chop all ingredients to the desired size.
- Heat some oil or butter in the bottom, and saute your aromatics (onions, garlic, …) to soften them and release their flavors.
- Add your hard vegetables and saute for a minute.
- Add other solid ingredients and any dried herbs. Stir well.
- Add your primary liquid(s) to obtain the volume you want. The liquid will cook down some, but not much. Add tomatoes now, too, if using. Add any liquid seasonings (vinegar, wine, soy sauce, etc.), tasting as you go. Don’t add any milk or cream at this point, or it will curdle as the soup cooks.
- Cover and bring to a boil, then reduce heat to low and simmer. Keep the pot partially covered, with the lid at an angle. The simmering time varies; you want to at least make sure that all the hard ingredients are softened through, and that any grains are cooked. Longer cooking times at low heat generally produce better flavors; cooking the soup over higher heat is faster, but may make it mushy.
- If you want to thicken the soup, dissolve a couple teaspoons of cornstarch or flour in cold water, and stir it in. (If you try to add cornstarch directly to a hot liquid, it will clump instead of dissolving, leaving gross white lumps in your too-thin soup.) Or, if you want your soup to have a smooth texture, blend it now. Let it cool for a few minutes, in case it spatters, then process it bit by bit into a blender. An easier alternative is to use a stick blender (also called an immersion blender) which can be inserted right into the soup.
- If you want a cream-based soup (like cream of broccoli or mushroom), stir in a bit of milk or cream, and heat just until the soup becomes hot again. Try not to boil it at this point.
- If you want to add already-cooked grains to the soup, add them now
- Add salt and pepper, and any garnishes, then serve hot.
Though there are a lot of steps here, and you won’t use all of them for every soup. You can be as creative as you want – not every soup will be stunning, but it will almost always be good. The most important thing is to taste as you add the seasonings, and adjust as needed. It’s very easy to add seasonings as you go.
Here are some of my favorite soup combinations:
- Mushroom soup using cremini (baby bella) mushrooms, some dried mushrooms like chantrelles if you have them, seasoned with basil, tarragon, onions, garlic, and some red wine. If you use dried mushrooms, add the soaking water to the soup for extra flavor (let any dirt and sediment settle to the bottom before you pour off the broth). You can blend it and add cream, or leave it chunky, which I prefer.
- Tomato soup – so much better when you make it yourself! Use canned tomatoes for economy. Add onions, garlic, lots of basil, a touch of cream, some wine or sherry, and be sure to blend it smooth.
- Bean soup is a great warm winter meal. Use whatever kind of bean you like, dry or from a can. (If you use dry beans, you’ll have to soak and cook them before you start the soup, and it can be time consuming.) Add whatever winter vegetables you have on hand: carrots, potatoes etc. You can add a can of tomatoes. Season with rosemary and other green herbs.
- Lentil soup is made with dried lentils, as they cook much faster than beans. Experiment with different kinds of lentils: green, red, and french all have different flavors. Cook with tomatoes, carrots, onions, and lots of garlic. Add green herbs for a European-style hearty soup, or ginger, cumin, coriander, and turmeric for an Indian-style soup or dal. A little mustard is a nice addition.
- Tofu, carrots, scallions, and snow peas make a nice Asian-style soup when seasoned with garlic, onion, soy sauce, rice wine, and even a bit of miso. Serve with rice noodles or soba.
- Stew is a thicker soup and usually contains potatoes, meat (or tofu/seitan), and carrots. Try it with sweet potatoes and peanuts. Be sure not to add too much liquid.
What is your favorite soup? Tell us in the comments!