The Basics of Making Soup

Homemade soup is the easiest way to fill a room with delicious smells and show people you love them. Soup is incredibly easy to make and tastes WAY better fresh than out of a can or a box. There's something about soup that is so homey and comforting, and it's really versatile so you can use anything you have in your pantry or fridge. It's a great way to use up leftovers and save money. Paired with a nice crusty piece of bread it makes a really great meal!

Every broth-based soup follows the same pattern.

1. Mirepoix

This is your basic trifecta of onion, carrot, and celery. The Holy Three. You don't have to use all three, or you can substitute (or add) bell peppers, mushrooms, and other veggies, but most soups start with these three starters.

Get your stock pan nice and hot with some olive oil waiting in the bottom (1 Tbsp does it) and add the onions, carrots, and celery. "Sweat" these for about 5 minutes for them to release their water and turn soft and translucent. Throwing in a bit of salt speeds up this process and helps them release the yummy juices.

2. Aromatics

Once your veggies are softened to your liking (remember they'll soften a bit more as the soup comes together) you add your herbs and flavorings. I always crush one or two cloves of garlic and throw in a teaspoon or two of thyme, rosemary, sage, or marjoram, etc, each. These can be combined in a number of different ways for different outcomes. You wanna cook these for about 30 seconds, or until you can really start to smell them. DON'T LET THEM BURN! It will ruin the soup and you'll have to start over.

3. Liquid

Usually this is the time to add a can of crushed or diced tomatoes (I prefer Del Monte Diced Tomatoes with Basil, Garlic, and Oregano). Canned tomatoes have a lot of liquid and a nice texture for soups, are easy to store, and super cheap. Usually you can stock up on a couple at a time.

Back to the soup. Don't want tomatoes? That's fine. Throw in a little bit of wine to add depth and flavor, or go straight for the stock. Chicken broth, vegetable broth, or beef broth depending on the type of soup you're going for. I like a brothy soup. I usually do 6-8 cups broth, and maybe a cup or 2 of water.

This is up to you! Soup is so personal. Like it chunky? Less broth.

4. Protein

Adding protein? Shredded roast chicken is a GREAT idea. So flavorful! A rotisserie from Publix is really easy to pick apart and throw in a soup. Canned beans work wonders too. Add these at the end of cooking, so they don't get too mushy.

5. Bubble & Sit

Turn the heat to high just until the soup boils, then bring it back down to simmer. The flavors of soup really come together if you let it sit, ideally at a medium-low heat for about 30 minutes.

6. Taste it
Adjust with salt and pepper, and serve! So, so simply. SO, SO healthy :)

Broth-based soups usually rank between 100-200 calories per serving and can have a days worth of vegetables, vitamins, and minerals.

Make some soup whenever you have some free time, and you can eat it throughout the week. Soup tastes even better a day or two after it's made. Or, freeze it for a later time. We always have a pot of soup outside in the fridge because it is so quick and convenient.