Soup is a method as much as a recipe. A dependable sequence lets you use vegetables, beans, grains and leftovers without creating a thin, muddy or overcooked pot.
The six-part formula
- Aromatics: onion, carrot, celery, garlic or another cuisine-appropriate base.
- Fat: enough oil or butter to soften aromatics without making the soup greasy.
- Liquid: stock, broth, tomatoes or water supported by flavorful ingredients.
- Body: vegetables, beans, meat, grains or pasta.
- Seasoning: salt, pepper, herbs and spices added in stages.
- Finish: acid, fresh herbs, dairy or another appropriate garnish.
Add ingredients by cooking time
Start sturdy vegetables and raw proteins early enough to cook safely. Add pasta, rice and tender vegetables later so they do not turn mushy. Add delicate herbs and dairy near the end unless a tested recipe directs otherwise.
Control consistency
For thicker soup, puree part of the vegetables or beans, simmer uncovered or use an appropriate starch. For thinner soup, add hot unsalted liquid gradually. Remember that reduction concentrates salt.
Troubleshoot the flavor
If the soup is flat, taste for salt and acidity. If it is watery, simmer before adding more seasoning. If it is greasy, skim excess fat rather than burying it with salt.
Use the Soup hub, Stocks and Broth, Bland Food checklist and Easy One-Pot Meals. Cool leftovers promptly in shallow containers.