How to Make Soup: Top Tips

I made it exactly as written and was amazed at how deep and wonderful the flavors were.

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I am a cream of mushroom soup lover and this was the best I have ever had. The ginger and curry is an unexpected and delicious hit of flavor in what I imagined was going to be a basic soup. Even the kids liked it -- and you know what high praise that is!! Everyone went back for seconds and has become one of my family's favorite meals. I did follow the advice of others by adding chicken broth as well. This didn't taste heavily of beets to me, but nice, balanced, creamy and lightly sweet.

The key is to make sure you cook the garlic, onions, and potatoes long enough to give it the depth of flavor it needs. I'm glad it makes a lot because they wanted more. Chef John never disappoints. Followed the recipe and it rocked. I used frozen artichoke hearts and just chopped them up. To save time, I sauted the veggies in some olive oil to get them going. Hominy is a hallmark of posole; find it canned in the Latin and Mexican foods section.


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This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated. This slimmed-down version of the beloved potato soup gives you more flavor, less glop, and full hearty satisfaction—with all the yummy toppings you expect. With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all the great baked potato toppings. For the best texture, stick with russet potatoes; starchier varieties won't yield as creamy a result.

The soup reheats well, so it's a good make-ahead candidate; just store the toppings separately. Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. The crowning jewels of this one-pot vegetarian stew are the poached eggs, which cook beautifully in the steaming-hot pot of lentils.

You will want crusty bread to dip into the runny egg and sop up the remains.

Super Simple Soups

Inspired by the classic Portuguese dish caldo verde, this soup takes on a rich flavor from Spanish chorizo—so that little other seasoning is required. Be sure to pick up firm, cured Spanish chorizo seasoned heavily with paprika and typically sold in links and not soft, raw Mexican chorizo—a delicious but totally different product. Or you can use kielbasa, though the soup will take on a smokier personality. We gave the ultimate comfort food a restorative upgrade by adding anti-inflammatory and antioxidant-rich ingredients like turmeric, ginger, and garlic.

In place of noodles, which tend to swell in soups, we look to canned chickpeas, which add texture and boost fiber. As with most soups, the magic is in the broth: Searing the chicken thighs first creates browned bits that add savory richness, while coconut milk lends a silky finish.

Quick & Easy Chicken Recipes (for chefs on the edge)

Inexpensive dried brown lentils make up the bulk of this soup, with accents of Italian sausage for richness. Dried brown lentils hold their shape after being cooked, so this soup is a good one to make ahead. The spinach will lose its vibrant color, though, so either add it when reheating the soup or make your peace with the darker color. Here's a supersimple soup tip: Simmering with whole thyme sprigs infuses flavor without your having to strip those little leaves off the stems; simply remove the sprigs before serving. This hearty yet healthy Italian classic features humble ingredients that make a big impact.


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Escarole is transformed by heat, changing from a bitter green into something soft, mellow, and sultry. If you crave extra crunch, use fresh green beans instead of canned. Parmesan cheese lends savory depth and body to the broth, while accents of pancetta add richness.

Chef John's Creamy Mushroom Soup Video - theranchhands.com

As with most soups, the longer it sits, the better it gets, making this a great make-ahead option. Something wonderful happens over the long simmer in the slow cooker: The barley cooks to tender-chewy perfection, the beef becomes meltingly tender, and the liquid thickens to a beautiful gravy.

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Brown the meat, toss it and everything else in the slow cooker, and let the magic happen. Go with hulled, whole-grain barley here, and skip quick-cooking pearl barley; the latter isn't whole grain, and it will cook to mush over the long simmering time. If you can't find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead.

This soup is great for freezing, as it thaws and reheats beautifully. Craving an adventurous upgrade from the classic beef-and-tomato-based chili?

Then look no further. Miso is the ticket to achieving pronounced depth in this vegetarian soup, while peanut butter helps build body. Find white miso in the refrigerated section near the produce. To make this dairy-free, use coconut yogurt in place of Greek yogurt to amp up the creaminess. One serving delivers half your daily fiber goal. Robust chili powder, cumin, and cayenne pepper are tamed and balanced by sweet potatoes.