Soup Recipes

Simmering with the lid on traps moisture and cooks faster, ideal when you don’t want the broth to reduce. Cooking with the lid off allows evaporation, concentrating flavors, and thickening the soup. A slightly ajar lid offers a balance, retaining heat while letting excess steam escape for optimal texture and flavor 

Yes, but timing matters. Dry noodles added too early may overcook and soak up too much liquid, resulting in a mushy texture. For best results, cook noodles separately or add uncooked noodles close to the end of cooking, about 10–15 minutes before serving, so they become tender without losing structure.

Most soups, especially brothy, vegetable, bean, or tomato-based ones, freeze beautifully. Let them cool completely, then portion into airtight, freezer-safe containers or bags. Label with type and date. When ready to eat, thaw in the fridge overnight and gently reheat on the stove. Creamy soups may separate slightly, but can be re-emulsified with a whisk.

Boost flavor by layering seasoning at different stages: season aromatics during sautéing, taste and adjust after simmering, then finish with fresh herbs or a splash of acid (e.g., lemon juice, vinegar) to brighten the overall taste. Additional umami sources like miso, nutritional yeast, Parmesan rind, or anchovy paste can also deepen flavor.

Avoid undercooking vegetables; they must be fully tender for a silky puree. Overcooking weakens flavor. Season veggies generously before adding liquid to lock in flavor. Use a high-powered blender instead of a food processor for a smoother texture. Add dairy (cream, yogurt) off the heat to prevent curdling. Finish with crunchy toppings like seeds or croutons for a balanced mouthfeel.