Tips & Techniques for Making the Best Soups and Stews Ever

If you consume soup all year, you’ve undoubtedly considered preparing your homemade version. Soup is simple to make, but mastering it takes time and effort. This meal is simple to prepare, requiring only a stockpot, water, and a few items, but what creates a decent soup?

We offer soup-making instructions and recipes for you if you’ve ever pondered how to make a handmade soup that outdoes anything you could purchase from an eatery or grocery store. Learn how to make soup-er soups at home using the tips and strategies listed below.

Begin with the proper pot

A pot of hot and nutritious soup cannot be made in a fragile pot, just as a robust building cannot be built on a poor foundation. A heavy-bottomed soup pot with at least four quarts is essential for the long cooking period and low heat needed for a decent soup. Furthermore, ensure your pot has a tight-fitting lid so you can thicken (uncovered) or steam your soup (covered).

Stew.

Make use of fresh or frozen ingredients

Even though the idea of soup prohibits the thought that virtually anything plays, there are a few cooked meals that should be left off your soup ingredient list. Let’s define the terms “fresh” and “frozen.” Both phrases relate to foods that haven’t been cooked or processed and haven’t been improved with preservatives, flavor, or color enhancers. Fresh and frozen meals can be found in your garden or your local supermarket.

Canned goods have already been cooked and add little taste or nutrition to the excellent flavor combination throughout the soup-making process.

Make use of any leftovers

Soups are frugal necessity concoctions that absorb the flavors of whatever you throw in the pot and go in whichever way the components want to go. Any variety meal is an excellent method to get rid of leftovers and scraps—even the unanticipated!

Always include acid in your recipe

The only disadvantage of having your ingredients work together too closely is that it may begin to seem homogeneous. Adding a dash of acid to your soup or stew, on the other hand, is as simple as dropping a pinch of salt. Citrus juices, spoonfuls of vinegar, tomato paste, wine, coffee, and beer are examples. Adding them during the cooking process improves the flavor profile dramatically, making your soup or stew feel lighter while remaining delectably delicious.

Soup Thickening Techniques

If your soup comes out to be thinner than you’d like, there are a few options for thickening it:

  • Use a blender: Blend or use an immersion blender to puree all or portion of the soup (excluding the meat).
  • Add cornstarch or flour to produce a thin slurry: In a mixing bowl, whisk together a tablespoon of cornstarch or all-purpose flour with just enough water to make a thin slurry.
  • Toss in some cream or yogurt: Any soup with cream has a significantly thicker and deeper consistency. To achieve the finest results, use full-fat cream.
  • Add bread, potatoes, rice, or pasta: Blitz the bread in a blender and stir in the fine crumbs for optimal outcomes.