5 Soup Hacks Chefs Pay Thousands to Learn in Culinary School
From hot soups that keep me warm in the winter to chilled summer soups that put good use to all the extra vegetables from the garden there is never a time when soup and stews aren’t a panacea. The second I feel a cold coming on I make a big pot of chicken noodle soup. If there is a snowstorm on the way I must have a hearty broccoli and Cheddar soup simmering on the stove to stave off chills. If I’m hosting a crowd and I want to get ahead on the preparation so I can spend time with my guests, I’ll make a big batch of vegetarian chili.
And while soup is easy to make, sometimes the flavor or texture just doesn’t hit. A chicken noodle soup, while rich and savory, seems very one-note or a pureed butternut squash soup is thin and runny. Read on for five things that I do when making soup to help ensure it’s delicious every time.
Always Use Homemade Stock
I have to admit, I get a little antsy if I don’t have homemade stock (or at least frozen bones and vegetables) in the freezer. Not only is it a must for making soups and stews, but I love having it on hand for making a quick pan sauce, thinning pasta sauces, or whipping up an extra delicious pot of rice. While there’s no doubt that homemade stock has a better flavor than store-bought, making it myself also ensures it’s free from preservatives and excess sodium. Plus, I love the ability to customize the flavor profile. For example, if I’m going to make tortilla soup, I’ll add a few chiles, cilantro stems, and some whole cumin seeds to the simmering stock.
I get that making stock can feel intimidating, but the truth is, there’s no need to be fussy about it. We're not aiming for Michelin star restaurant standards here, just something better than store-bought.
How to make chicken stock: When I roast or grill a whole chicken, I use the bones to make stock (freeze them if you aren’t going to make the stock within a day or two). When I don't have leftover bones, I opt for chicken wings, though I skim off all the excess fat since wings are quite fatty. Then, I add vegetables, like carrots, celery, a yellow onion, plus whole peppercorns and a bay leaf. There is no need to chop the vegetables; simply snap the carrots and celery in half and halve the onion, leaving the skin on for added color. Combine everything in a large pot, cover with water, and simmer for a few hours, skimming off any foam that rises to the top. After straining the stock through a fine mesh strainer, freeze it in various container sizes. This way, I can easily grab a small container for pan sauces or a larger one for soups.
How to make vegetable stock: I gather a variety of vegetables like onion, carrots, celery, and mushrooms (dried mushrooms particularly add a ton of flavor). I add herbs like thyme and parsley stems, along with bay leaves and peppercorns. Simmer for about 30 minutes, and you’ll have an aromatic stock that serves as a fantastic base for vegetable soups.
Build Flavor by Starting with Vegetables
Creating a flavorful soup involves layering ingredients thoughtfully, beginning with a vegetable base. I often rely on the classic mirepoix, a blend of chopped onion, celery, and carrots. I sweat these vegetables in olive oil over medium-low heat, seasoning with kosher salt (I prefer Diamond Crystal) and freshly ground black pepper. This gentle cooking allows the vegetables to soften and release their water, concentrating their flavors. This combination is perfect for pureed soups like butternut or cauliflower, where the subtle sweetness of the mirepoix enhances the flavor.
For chili, I turn to sofrito, a base that can include, among other things, bell pepper, onion, garlic, and tomato. I cook these vegetables at a slightly higher temperature until they are darkened and caramelized, creating a deep, rich flavor. This method adds a robust taste right from the start. Similarly, you can caramelize mirepoix for a beef stew to add depth.
But don’t be afraid to experiment and incorporate other vegetables to build flavor. I’ll swap leeks for onions in mirepoix for a more delicate onion flavor and swap parsnips for carrots to bring a touch of earthy sweetness. In sofrito, adding poblano peppers can introduce a mild heat, and mushrooms can contribute an earthy undertone. I’ll also look to seasonal vegetables like winter squash or zucchini to include variety and complexity.
Heavy Cream Isn't Always the Answer
Adding a waxy potato to a pureed soup is my secret weapon for achieving a thicker and creamier texture without relying on heavy cream or other dairy products. When making soups, I always look for ways to enhance the mouthfeel and consistency, and waxy potatoes do just that.
Waxy potatoes, such as Yukon Gold or red potatoes, have a lower starch content compared to starchy potatoes like Russets. This makes them ideal for pureed soups because they break down smoothly without becoming grainy or overly thick. Their natural creaminess is released when cooked and blended, giving soup the velvety texture that I want without having to add heavy cream.
I also love the subtle flavor that waxy potatoes impart to the soup. They don't overpower the other ingredients but instead complement them, allowing the primary flavors, whether it's a sweet carrot or a nutty cauliflower, to shine through. I add a potato or two with the stock, making sure it’s fully soft before pureeing the soup.
Additionally, using waxy potatoes is a healthier alternative to adding creams or thickeners. It allows me to keep the soup light while still achieving that desired richness. They add nutritional benefits, such as fiber and essential vitamins, making the dish overall more nourishing. You can also add cooked rice to thicken a pureed soup like in this Spiced Carrot Soup, but potatoes are my go to.
Amp Up the Flavor with a Little Acid
We’ve all been there – you’ve spent time making a soup, only to taste the finished product and it’s, well, blah. In the cooking world, we refer to this as being “flat,” meaning it has no zing or pop. The easy fix to this conundrum is to stir in a little acid, typically to the finished soup. Acid comes in many forms; here are a few of my favorites:
Vinegar – I think this is the easiest choice to give soup some zing because vinegar lasts for months in the pantry, and I always have a variety of different types on hand. I love a splash of red wine vinegar in Sausage, Potato, and Cabbage Stew or a bit of white wine vinegar in creamy cauliflower soup. Champagne vinegar is excellent in French onion soup, while sherry vinegar really makes a pureed winter squash soup pop. Apple cider vinegar will brighten a chili or black bean soup.
Add vinegar once the soup has been removed from the heat. If you have dark balsamic vinegar, drizzle it on the soup after it's been ladled into bowls; otherwise, the soup may turn an unappealing color. White balsamic can be stirred into the whole batch. Be careful with balsamic, though, because it’s sweet and may take the taste of your soup in a direction you don’t like.Fresh Citrus Juice – Good choices here are lemon, lime, and even orange. Lemon is excellent in vegetable or lentil soup. I like to add lime in tortilla or black bean soup. And orange really brightens my favorite carrot and lentil soup recipes. And don’t forget the zest – I love finely grating the zest from any citrus into a soup as it adds a concentrated, bright citrus flavor. Add the juice or zest once the soup has been removed from the heat because too much heat will dull the flavor.
Hot Sauce – While we all know that hot sauce is great on nachos and tacos, most are vinegar-based, so they can really work wonders in a soup too. You’ll want to add it after the soup has come off the heat, either to the entire pot or individual servings. Not only does the vinegar in the hot sauce give the soup zing, but so do the spices. I like Tabasco in shrimp gumbo or chili and Valentina in black bean soup or pozole.
Dill Pickle Juice – This is a fun one that’s a little out of the box. I think it works particularly well in cold soups like cucumber or corn and dill soup. For warm options, I like it in chicken noodle.
Coffee – Concentrated coffee really augments in a bland chili. Add it when the chili is almost done cooking so that it has time to meld into the dish. You don’t want to cook it for too long, though, or the flavor may turn bitter.
Never Skip a Crunchy Topping
I love to toss some crunchy toppings onto my soup; it really levels up the whole experience by adding a nice texture contrast that just makes everything more enjoyable. In cooking, texture is just as important as taste and smell. Soups are often smooth, but throwing in some crunchy bits can make them feel more exciting and satisfying.
Crunchy toppings break up the monotony of a soup's texture and deliver a fun surprise with every bite. For instance, I love adding croutons to creamy tomato soup for that satisfying crunch that plays perfectly with the soup’s rich and velvety base. Plus, croutons soak up some of the soup, packing even more flavor into each bite.
I also like to sprinkle nuts and seeds, like toasted almonds or pumpkin seeds, or a savory granola on top of butternut squash or carrot ginger soups. They don’t just add crunch; they’re also a nice nutritional boost with healthy fats and protein.
Tortilla strips? They’re my jam when it comes to hearty soups like chicken tortilla or black bean—a crispy, Latin-inspired twist that goes great with the rich, spicy broth.
Other go-tos for me are chilies, fried shallots, and crispy chopped bacon for an extra flavor and crunch combo. A bit of crispy bacon in a creamy potato leek soup adds a delicious savory, smoky touch.
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