Soup is a customizable way of delivering a multitude of flavors at once, says Dan Kluger, the award-winning chef and owner of Loring Place in New York and the author of the new book Chasing Flavor: Techniques and Recipes to Cook Fearlessly (Buy It, $32, bookshop.org).
"You can add more ingredients and toppings to make it a full meal, while a light, bright soup is a great appetizer," he says. "Soup is endlessly adaptable."
Follow his tips on how to make soup to ensure it hits *all* the right notes.
Create Peaks and Valleys
That's what Kluger calls the different flavors and textures he layers into his soups. "I try to incorporate as many as I can," he says. To do that, start with aromatics like onions and garlic, and "cook them low and slow to develop as much sweetness as possible," says Kluger. Then add spices and herbs, vegetables, and beans if you're using them. Taste and season as you go.
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
Add Body
How do you make soup that isn't watery? Instead of broth, Kluger likes to use the cooking water from beans to give soup a full-bodied consistency. Or he'll blend pureed vegetables like corn, cauliflower, and parsnips into it to give it silkiness.
And he may add a twist: "I'll top cream of broccoli soup with roasted broccoli," he says. "That elevates the flavor and makes for an exciting bowl." (If you're adding beans to your soup, make sure you follow these pointers to cook them to perfection.)
Go Bold
A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving. When the oil hits the hot soup, you'll really get the flavors, says Kluger.
Top It Off
The final, most important, tip on how to make soup: Think out of the box with toppings. "Try roasted mushrooms, which are crispy and savory," says Kluger . "Or grill Swiss chard stems and sprinkle them on soup." Better yet, toss spiced popcorn — yes, really — over a creamy corn chowder. There are no wrong answers here.
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FAQs
At its most basic, soup is four components: a base, a thickener, a liquid, and a main ingredient.
How to make soup more interesting? ›
Finish your soup by tossing in some chiles or fresh herbs and giving it a drizzle of olive oil, a squeeze of lemon, or a sprinkle of lemon zest. "That way, one bite will have a lot of those ingredients, and the next one won't," says Kluger. "Soup is more interesting when one bite is different from another."
How to become good at making soup? ›
7 Tips for Successful Soup Making
- To make sure that every spoonful of soup is richly flavored, with juicy meat and/or tender vegetables, follow these kitchen-tested tips.
- Use a Sturdy Pot. ...
- Sauté the Aromatics. ...
- Start with Good Broth. ...
- Cut Vegetables to the Right Size. ...
- Stagger the Addition of Vegetables. ...
- Keep Liquid at a Simmer.
Some well-known containers that a perfect for soup transportation are:
- Mason Jars. Mason Jars are a favorite when it comes to traveling with soup, they keep the contents warm and the screw on top keeps anything from escaping the container. ...
- A thermos. ...
- Snapable leak proof containers.
- Cook with bones, or make beef stock with bones. If not, add some gelatin to make it smoother and richer.
- Emphasise bitter flavours - adding Worcestershire sauce, dry red wine or bitter/stout beer, brassica, or even cocoa powder. ...
- Roast or saute everything before it goes in.
A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another. Con- sommés should be crystal clear.
What adds depth to soup? ›
Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup. This works especially well with meat-based soups. 3. Fish Sauce – Commonly used in Asian cooking, fish sauce has a strong smell, though when used judiciously its taste is neither strong nor fishy.
How can I make soup more satisfying? ›
Bulk it up with brown rice or quinoa instead of white rice or pasta. If you love a classic chicken soup with noodles, rice or dumplings, try using brown rice, quinoa, farro, or any other ancient grain instead. It is a super simple way to up the protein count without changing the flavor much.
What makes a really good soup? ›
Making a delicious soup depends on building flavors as you go along. Aromatics, which include garlic, onion, leeks, carrots and celery, are the basic flavor-building blocks of most soup recipes. Sauteing these vegetables in oil or butter is the first step to boosting your soup's flavor.
What are the basic principles of soup? ›
Basic principles of preparing soup are also outlined, including starting with cold water, cutting vegetables to size, selecting protein, simmering, and skimming. The document provides objectives, ingredients used in soups, thickening agents, and ends with an evaluation quiz.
There is an Italian saying: “La zuppa fa sette cose.” It means “Soup does seven things.” Soup quenches thirst, satisfies hunger, fills your stomach, aids digestion, makes teeth sparkle, adds color to cheeks and aids sleep. In other words, soup cures most, if not all human ills.
How do you make soup go further? ›
1. ADD MORE LIQUID
- Broth or Stock: This is one of the most common liquids used to thin out soup and increase its volume. ...
- Milk or Cream: For creamy soups like chowders or bisques, adding milk or cream not only increases volume but also lends a rich, luxurious texture.
Know that the best way to transport soup, salsas and other homemade sauces is to pour them in a soup canister, mason jar or large water bottle, and then place in your cupholder for the ride over. If your canister is too large for your cupholder, invest in a cupholder expander.
How can I deepen my soup flavor? ›
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
How do you upgrade a can of soup? ›
How To Make Canned Soup Taste Like Homemade
- Sauté some onions and/or garlic: Low and slow is the way to go. ...
- Add protein: Leftover chicken or steak, some cooked diced ham or bacon or sausage (just a little — that soup is already salty). ...
- More vegetables: This is a great place for leftover cooked veggies.
