The Ultimate Guide to Soup Making
With the weather getting chilly here in the US, I’ve noticed something strange…..
An EPIDEMIC of people who cannot make soup!
DUN DUN DUN!
This got me wondering… Why is it that so many people rely on expensive cans of mish-mosh, pre-made powders and pasta that’s been cooked 300 times for something as simple as… soup? So I’ve put together the ultimate all-around guide for how to make soup from scratch, and it’s really quite simple.
Step 1: Make your base
This step can really be as easy or as hard as you want it to be. Most soups start with a stock/broth of some sort (you can use anything—chicken, vegetable, beef, mushroom, etc.) If you are using a stock with aromatics in it or a bouillon cube, you can just pour 2-6 cups in a pot. However, if you are using a stock without much flavor, you can sauté some onions or garlic before adding your stock. You can also make your own stock by taking a bunch of vegetable scraps, some chicken bones and water and then straining it.
Step 2: Add your vegetables, meats, carbs, etc.
Once you’ve gotten your broth to a simmer, it’s time to get to the real soup making! When it comes to soup, almost anything goes! It’s best to start with root vegetables such as potatoes, carrots, squash etc. Cook it for a little bit and then add some more stuff! At this point I like adding herbs and spices, but if you like a milder flavor you can add this at any point in the cooking process. If you’re adding cooked meat, beans or seafood, do this now, along with quicker cooking veggies such as broccoli, cauliflower, raw corn, etc. Finally, add your cooked veggies like peas. Remember, you can add whatever you want to your soup (as long as you use common sense, don’t put lettuce in your soup).
This may seem overwhelming, but it doesn’t have to be! Here are a few things to keep in mind:
-don’t wait for each ingredient to cook before adding the next one (you’ll end up with a bunch of mushy veggies and dry meat) I like to use the 5-7 minute rule—add similar ingredients, wait 5-7 minutes, and then add the next set of ingredients. Easy Peasy!
-If you’re adding pasta or rice, add it 10-20 minutes before your soup is done. For example, if your last veggie is takes 10 minutes to cook, add the pasta with it. If you’re using rice, add it with the meat, seafood, or beans (Make sure you add extra water/stock if you’re using rice).
-Don’t let the soup boil! If you keep it at a steady simmer, the ingredients will cook slower and it will be easier to keep track of cooking times, seasonings, etc.
-Taste your soup often.
-Relax! There are very few mistakes you can make when it comes to soup!
Step 3: Finishing touches
After you add your last ingredient, let the soup simmer for about 10 minutes. Now it’s time for the finishing touches! Taste your soup, if you think there’s something missing or it needs more seasoning, add it now. If you want to puree your soup, you can do so using a countertop or immersion blender (I don’t recommend pureeing soups with meat, pasta, or rice though). You can also add milk or cream, if that’s your thing. And then… Well, that’s it!
Happy Soup Making!
