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How to Make Soup

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Get the Know How to Make Soup Yourself


There are noodle soups, cold soups, and even dessert soups. Almost all soups start with a stock, including tomato- or cream-based recipes. Once you learn how to make these basics, you can add all of the awesome ingredients you crave for fab DIY flavors on the cheap.

How to Make Soup Stock


You can make stock from just about anything. Make a vegetable stock by simmering a hodgepodge of chopped up vegetables, such as a carrot, a couple of celery stalks, a few cloves of garlic, a handful of mushrooms, an onion and a potato in eight cups of water. Add any spices you want and simmer for at least an hour. Add a chicken or turkey carcass or some beef bones before simmering and you'll have yourself some poultry or beef stock. Strain the liquid into a lidded container and store in the fridge or freezer until you are ready to whip up some soup.

RECIPE: Soup Stock

How to Make a Tomato Soup Base


A tomato base can be eaten as-is (perfect with a toasty grilled cheese sandwich) or embellished with vegetables, lentils and even fish. Start with eight cups of basic vegetable or chicken stock. Cut six large ripe tomatoes in half and scoop out the seeds. Place them cut side up on a baking sheet and drizzle with olive oil. Roast at 400°F for about 45 minutes or until wrinkled, but not burnt. Add the tomatoes to the stock in a large pot and boil for five minutes. Puree the tomatoes with the stock using an immersion blender, or toss into your food processor to blend. Season to taste and enjoy.

RECIPE: Tomato Soup Base

Quick Tip: You can save time making tomato soup by replacing the roasted fresh tomatoes with a couple of 28 ounce cans of diced or crushed tomatoes.

How to Make Cream Soup Base


Cream soups are yummy and just what you need for tasty casseroles and other comfort foods. The good news is that they are really easy to make. Melt a stick of butter in a large pot. Slowly stir in 1/2 cup of flour. Once that is mixed and bubbly, gradually add two cups of stock and then two cups of milk. Warm the combination over medium heat until hot, thick and creamy.

RECIPE: Cream Soup Base

Once you have these bases on hand, you can create homegrown designer soups from whatever leftovers you find in the fridge:

  • Stir cooked pasta with pieces of leftover chicken and chunks of veggies into chicken stock for soothing chicken noodle soup.

  • Meatballs and rice in tomato base are delicious, as is a bag of mixed veggies in vegetable stock.

  • Load cream soup base with chunks of baked potato, or broccoli with mounds of shredded cheese.

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