{"id":817815,"date":"2018-11-09T16:59:39","date_gmt":"2018-11-09T22:59:39","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=817815"},"modified":"2024-11-05T08:11:17","modified_gmt":"2024-11-05T14:11:17","slug":"how-to-make-soup","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/how-to-make-soup\/","title":{"rendered":"11 of Grandma’s Best-Kept Soup Secrets"},"content":{"rendered":"
<\/div>\r\n

Use Homemade Broth<\/strong><\/h2>\r\nYou don't have to rely on a carton of store-bought stock or broth<\/a>. If you're new to cooking, this might sound intimidating, but it's easier than you think to whip up a batch of homemade broth<\/a>. You can use the slow cooker or a pressure cooker if you like and freeze your broth in quart-sized containers. When you're ready to make soup, thaw it and you're ready to go!\r\n\r\n\r\n
<\/div>\r\n

Use Fresh Herbs<\/strong><\/h2>\r\nIt's amazing what a pinch of parsley, sage, rosemary or thyme can do to add an extra layer of \"oomph\" to an otherwise flat soup. Just make sure to add them at the end so they don't lose their flavor. Get more tips for cooking with herbs with our ultimate guide to fresh herbs<\/a>.\r\n\r\n\r\n
<\/div>\r\n

Know when to use fresh vegetables<\/strong><\/h2>\r\nVeggies are an easy (and tasty!) way to make your soup a little healthier. But, there's a time and a place for fresh vegetables. When they're in season or purchased at the farmer's market, they'll definitely shine in your soup.\u00a0But sometimes, frozen is better.<\/a> Your soup might be more flavorful and nutritious if you use frozen vegetables that are packed at the peak of freshness.\r\n\r\n\r\n
<\/div>\r\n

Cook in Layers<\/strong><\/h2>\r\nDon't add everything at once. Layer your ingredients as you cook to build flavor! Brown your meat first so you can sweat your onions in the fond,\u00a0the gooey brown goodness that sticks to your pan. Add celery and carrots next and let them soften a bit before deglazing, adding your broth and simmering the soup.\r\n\r\n\r\n
<\/div>\r\n

Don't Add All the Veggies at Once<\/strong><\/h2>\r\nIf you've ever made a sheet pan dinner<\/a>, you know that vegetables don't always cook at the same rate. It helps if you cut them into uniform sizes, but a potato will take much longer to cook than tender spinach. Know your cook times and add the hearty vegetables earlier than delicate ones.\r\n\r\n\r\n
<\/div>\r\n

Substitutes Are OK<\/h2>\r\nIf you're missing a key ingredient for soup, there's almost always a way to work around it. Take our substitute for cream of chicken soup<\/a>\u00a0for example. With just broth, butter, flour, milk and spices you have yourself an even better version than what you'd find in a can. If you need a broth substitute<\/a>, try bouillon or learning how to make broth from scratch. All out of boullion?\r\n\r\n\r\n
\"chunks<\/div>\r\n

Add a Parmesan rind<\/strong><\/h2>\r\nThis is the easiest way to make a rich-tasting soup without any extra effort. Save your Parmesan rinds in an air-tight bag in the fridge. When you make soup, toss a whole rind into the pot with the broth. It's easy to fish out later and infuses the broth with incredible flavor.\r\n\r\n\r\n
<\/div>\r\n

Finish with a Bit of Acid<\/strong><\/h2>\r\nThis tip doesn't apply to cream-based soups (which would curdle), but any brothy soup will benefit from a splash of fresh lemon juice or vinegar at the end. It will bring out all the other flavors, really zesting up the entire eating experience.\r\n\r\n\r\n
<\/div>\r\n

Garnish<\/strong><\/h2>\r\nSoup is more than what simmers away in the pot. What goes on top is important, too! Complement the flavors of your soup with a swirl of yogurt, freshly chopped herbs, salty cheese or crunchy, toasted pepitas<\/a>. It will go from tasting okay to fantastic in a heartbeat.\r\n\r\n\r\n
<\/div>\r\n

Make Soup in Advance<\/strong><\/h2>\r\nYou won't always have time for this, but soup really does tastes better the next day. If you really want your soup to shine, make it ahead of time. Resting your soup allows proteins to break down, release\u00a0amino acids and develop a deeper meatiness, according to the Institute of Food Technologies<\/a>. Plus, as the ingredients continue to sit together, their flavors will meld together, too.\u00a0See all our recipes for Grandma's best soups<\/a>.\r\n\r\n\r\n
\"Leftover<\/div>\r\n

Store Leftovers Correctly<\/strong><\/h2>\r\nWhile letting your soup sit develops its flavor, you don't want to let it hang out in your fridge forever. Store leftover soup in an air-tight container in the fridge for up to 4 days. If you want to stretch your leftovers even farther, soup can be kept in the freezer for about 3 months.\r\n\r\nBut be careful: Bot every soup is good for freezing. Cream-based soups can break apart or become grainy when thawed. Broth-based or pureed vegetable soups are among the best soups that freeze well<\/a>.\r\n\r\nHere's everything you need to know about freezing soup<\/a>.\r\n\r\n[skyword_tracking]","protected":false},"excerpt":{"rendered":"

Grandma knew a thing or two about how to make soup! We’ll show you how to recreate her best work.<\/p>\n","protected":false},"featured_media":553383,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[305487,306699],"categories-v2":[308988,310796,312672,340273],"coauthors":[50034],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[],"long_pin":""},"yoast_head":"\n11 Soup Tips for the Best Bowl You've Ever Had | Taste Recipes<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-soup\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-make-soup\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"11 Soup Tips for the Best Bowl You've Ever Had | Taste Recipes","description":"Wonder how to make soup as good as Grandma's? 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Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. 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