Whether you’re a confident cook who’s ready to riff on ribollita or a kitchen newbie, a little expert advice is always helpful. Here are 10 need-to-know tips and techniques from our soup gurus. Read ’em and cook.
Pictured Recipe: Slow-Cooker Vegetable Soup
Low and slow cooking—a gentle simmer instead of a rapid boil—is a golden rule for making soup. Boiling causes your veggies to break apart and can turn your meat into tough, hard-to-chew pieces.
Give store-bought broth more savory flavor by simmering it with extra meat, bones or aromatics, such as herbs, spices or fresh ginger or garlic, for at least 20 minutes. Strain the broth then use it for your soup.
Related: How to Make Healthy Homemade Broth
Pictured Recipe: Green Curry Soup
Stems and tops from veggies like broccoli, chard and leeks become tender when cooked and you’ll get all those extra nutrients and fiber while reducing food waste. See this tip in action in this Green Curry Soup recipe.
Pictured Recipe: Ribollita Soup
When stirred into soup, stale bread, mashed beans and mashed potatoes cook down to create a creamy, rich texture, all without adding cream. It’s also a great way to use up leftovers.
Pictured Recipe: Mexican Cabbage Soup
Here’s an instant way to make canned beans healthier before adding them to your soup: rinse them. Giving your beans a cold shower reduces the sodium by a third.
Related: 50+ Healthy Bean Soup Recipes
Pictured Recipe: Baked Vegetable Soup
When you’re no longer able to grate cheese off a hunk of Parmesan, hang onto the rind to pop it into your next pot of soup. You’ll get another layer of nutty flavor that takes your soup from meh to magnifico.
Pictured Recipe: Thai Coconut Curry Soup
Dried chiles and mushrooms have concentrated flavor that ends up in the rehydrating liquid. Strain this flavorful soaking liquid through a fine-mesh sieve or cheesecloth and use it in soup for an extra hit of flavor.
Pictured Recipe: Pasta e Fagioli
Even after the stove is off, heat from the soup continues to soften your ingredients. Keep your pasta and grains from turning to mush by cooking them in your soup for a touch less than the package directions. Or cook them separately and stir into the soup just before serving for the perfect texture.
Pictured Recipe: Cream of Turkey & Wild Rice Soup
Fresh soft herbs, such as basil, parsley and cilantro, lose their flavor when cooked too long. To preserve their essence, add them just before serving. Hardier herbs, like sage and rosemary, can cook longer and be added earlier.
Pictured Recipe: Smoked Gouda-Broccoli Soup
If your soup needs a flavor bump, first try adding an acid, such as a squeeze of lemon juice or a dash of vinegar. Acidity brightens flavors. Still not perfect? Try adding salt—a tiny bit at a time, which will also enhance the way things taste. Miso, soy sauce, fish sauce, anchovy paste or Worcestershire also get the job done while adding a hit of umami.