How to Make Soup from Scratch: The Only Guide You Need

Homemade soup is cheaper, healthier, and infinitely better than tinned. Once you learn the basic formula, you can make soup from almost anything.

The Soup Formula

1. Aromatics: Onion, garlic, celery, carrots (sautéed in fat)
2. Main ingredients: Vegetables, proteins, grains
3. Liquid: Stock, water, or combination
4. Seasonings: Herbs, spices, salt, pepper
5. Finishing: Acid, cream, fresh herbs

The Basic Method

1. Sauté aromatics in oil/butter until softened (5-7 minutes)
2. Add main ingredients, cook briefly
3. Add liquid and bring to boil
4. Reduce heat and simmer until everything is tender
5. Season and finish
6. Blend if desired

Essential Soups to Master

1. Vegetable Soup

Onion, carrot, celery, potatoes, tinned tomatoes, stock, whatever vegetables you have. The ultimate fridge clearer.

2. Chicken Noodle Soup

Chicken stock, shredded chicken, carrots, celery, noodles. Healing and comforting.

3. Tomato Soup

Tinned tomatoes, onion, garlic, stock, touch of cream. Better than any tin.

4. Lentil Soup

Red lentils, carrots, cumin, stock. Protein-rich and budget-friendly.

5. Butternut Squash Soup

Roasted squash, onion, stock, cream. Silky smooth autumn classic.

Making Stock

Great soup starts with good stock. Save vegetable scraps and chicken bones in the freezer. When you have enough, simmer with water for 1-2 hours.

Thickening Options

• Potatoes: Blend into soup for body
• Cream/coconut milk: Richness without much thickening
• Blending: Puree some or all of the soup
• Flour/cornstarch: Traditional roux or slurry
• Bread: Old trick—soak stale bread in soup, blend

Flavour Boosters

• Acid: Squeeze of lemon or splash of vinegar at the end
• Umami: Soy sauce, miso, parmesan rind
• Fat: Drizzle of good olive oil or pat of butter
• Fresh herbs: Stir in at the end
• Spices: Toast whole spices before adding

Storage and Freezing

• Refrigerate: Up to 5 days
• Freeze: Up to 3 months
• Freeze in portions for easy lunches
• Leave space for expansion in containers
• Add pasta/noodles fresh when serving (they go mushy if frozen)

Soup from Scraps

Perfect soup candidates: wilted vegetables, leftover roast chicken, almost-past-it produce. If it's not mouldy, it can probably become soup.

Have vegetables to use up? Fridgr suggests soup recipes based on what's in your fridge.