You know there are things you can do better than anyone. For me, one of those is making soup. I love how simple it is to make and how awesome it comes out 99% of the time.
My grandmother always said that soup is good during the summer as if it has a tendency to cool you off. That always stuck with me even though she might have just told us to get us to have soup on a hot day.
When I make soup, I almost always follow these 5 rules. However you make it, whether it’s just broth, blended, or packed with everything-but-the-kitchen-sink, you can hardly see it’s a soup, I always follow these 5 basic rules.
The Base
I like to always have broth premade in the freezer although lately, I’ve been buying it. Regardless if you buy it or make it, it’s essential for making soup. Do NOT skip this element. Just don’t use plain water. Soup is tricky and it’s all about the flavor and if you use water, you’ll just end up rinsing out any flavors which are easy to do. Don’t think twice - use broth!
If you’re making it homemade, I like to use a basket to put all the vegetables in before putting it in the water to boil. I add carrots, onion, garlic, tomato, celery, herbs (cilantro, thyme, basil, etc.), or any produce that may look like it’s tiring in your veggie drawer. I add salt and a gluten-free bouillon too for that extra kick. (Did I mention the flavor is the trick?)
I like gluten-free, organic bouillon like the Better Than Bouillon vegan brand. I’ve used the Knorr brand for years until I learned not to use their tomato base bouillon because of the animal fat. The biggest misconception is that animal fat is needed for flavor and that can’t be farther from the truth. You just have to try it for yourself.
Add A Little Spice
If you don’t like spice, have never used spice, never thought of it, or don’t think you need it, I’m here to say that you do! Soup has a tendency to put you to sleep and that goes for the taste. You almost always want to turn it up a notch with spice.
You don’t have to leave it in but at least fry a jalapeno or some other kind of pepper with the onions and garlic and remove it if you have to. Another idea you can do is when you make the broth with vegetables, just add peppers into the basket.
I’ve recently found some dried red and green peppers I found at Penzies that can be added when frying.
Chili is good for you and if you’re going to drink your dinner, you might as well clear your nasal pathways too.
Jalapeño
Red, Yellow and Red Bell Peppers
Chili powder
Chili peppers
Lots of Pepper
Dried chilis
You Gotta Fry!
Always start with frying onion, garlic, and tomato. Even shallots and garlic is a good combination to fry before adding the tomato. (Last night I fried onion, garlic, zucchini, and mushrooms before adding to the soup which is how the flavor is created.)
I like to fry with just a little broth instead of oil. After the onions brown a little and right before they start to stick just add a little broth, stir, and then add tomatoes (or zucchini which have water), for a natural way to unstick ingredients from the pan.
Tomato
onion / shallots
Garlic
Don't Forget The Toppings
Every dish needs a dash of some sort at the very end like the ending of a firework show.
Show off your dish with some colorful toppings like herbs. Especially for soup, these make the soup look edible and like Richard says, “restaurant quality.”
Avocado
Lemons or lime
Fresh herbs like cilantro or basil
Cotija, Feta or Parmesan cheese
I hardly ever use croutons or crackers - why do that to your soup?
The Main
To make a soup legit, it’s a good idea to add the main ingredient although corn on the cob works also. If you’re serving it for dinner, it’s a good idea to have one of the following items added.
+ Tofu
+ Potatoes
+ Cauliflower
+ Pasta
+ Meat
+ Seafood
+ Corn (on the cob)
I just added sweet potatoes and that was a nice addition too!
Whenever you follow these tips, the world is your oyster (no pun intended). You’ll be able to take anything from the fridge and throw it into the boiling water (well not really like that) but just like a witch’s brew, you’ll get the hang of it.
Here are some soups I’ve done.
