There’s nothing better than a piping hot bowl of homemade soup on a cold winter day. And once you know how to make soup from scratch you can whip up a simple soup from just about anything you have in the fridge and pantry.
Forget opening a can, making soup is as easy as simmering broth, veggies and herbs in one pot. In this guide on how to make soup for beginners, you will learn fundamental techniques for building flavor, proper seasoning and combining ingredients to craft incredible soups in your own kitchen.
With just a few simple skills, you can easily whip up delicious, nourishing homemade soups from scratch – even as a beginner cook!
The 4 basic elements of a soup
Creating a well-balanced, flavorful soup relies on getting the basic elements right. Though recipes can vary widely, most soups contain four key components that work together to create the final dish. These building blocks include the base, main ingredients, seasonings, and garnish.
The base provides brothy liquid, which can be water, stock or milk. Main ingredients offer vegetables, beans, grains or meat that add bulk, texture and flavor. Herbs, spices and salt serve to season and amplify the flavors. Finally, garnishes like croutons, cheese or herbs add finishing touches of flavor and texture contrast just before eating.
Understanding how these four fundamentals work together lets you craft superior soups, whether following a recipe or improvising with what’s on hand.
1. Base
The base of a soup provides the liquid that everything else simmers in. Choosing the right base sets the foundation of flavor. Here are some common soup bases:
- Broth or stock – Chicken, beef or vegetable broth or stock lends savory flavor. Opt for low-sodium varieties or make your own by simmering bones, meat or vegetables in water.
- Cream/Milk – For a rich, creamy base use dairy like coconut milk, heavy cream or nut milks. Keep in mind cream-based soups have a shorter shelf life.
- Tomatoes – Tomato juice, crushed tomatoes or tomato sauce gives tangy flavor and bright color.
- Water – For lighter broths, start with water and build in flavor with vegetables and seasonings.
- Pureed Vegetables – Blend veggies like potatoes, carrots or beans with liquid for a thick, velvety base.
The soup base sets the stage, so taste and adjust until the depth of flavor is just right before adding other ingredients.
Bases can be modified by adding other ingredients such as cream, coconut cream, or tomato puree depending on the type of soup you want to make.
Broth and stock are similar and often confused. To clear things up, here is a simple explanation of the difference between stock and broth:
- Stock is always made using bones, and often includes vegetables and meat for added flavor. It is cooked for longer than broth, to release all the collagen in the bones, and will form a gel when chilled. It is unseasoned (unless store bought), and more intense in flavor than broth.
- Broth is made using meat and vegetables (not bones). It is cooked for a shorter amount of time, and is less intense than stock. It remains liquid when chilled and can be seasoned and served as a light soup or drink. (note: bone broth is actually stock).
2. Main ingredients
While the base builds a flavor foundation, the main ingredients are what give a soup its character. Hearty main ingredients lend body, texture, and nutrients and bolster the flavor. Consider adding:
- Vegetables – Onions, carrots, celery, mushrooms and other veggies add body. Dice, slice or puree them.
- Beans – Beans and legumes provide protein and thickness. Try beans like cannellini, chickpeas or lentils.
- Grains – Barley, farro, rice or pasta bulk up brothy soups. Just add towards the end of cooking.
- Meat – Chicken, beef, sausage or bacon offer hearty protein and richness when cooked in soups.
- Seafood – Fish, shrimp or shellfish add lean protein and light flavor to chowders or stews.
Aim for a mix of 3-5 complementary main ingredients in your soup. Cut them to uniform sizes so they cook evenly. The possibilities are endless for creative combinations!
3. Seasonings
Once the base and main ingredients are set, seasonings take the soup flavor to the next level. Seasonings brighten, deepen and balance out flavors. Consider adding:
- Herbs – Fresh or dried basil, oregano, thyme, rosemary, cilantro. Add early so flavors develop.
- Spices – Chili powder, cumin, curry powder, garlic powder, onion powder, paprika.
- Salt – Season gradually and taste frequently. Salt enhances other flavors.
- Pepper – Fresh cracked or ground pepper provides bite.
- Acid – Lemon juice, vinegars, wine add brightness.
- Umami – Soy sauce, fish sauce, Worcestershire sauce boosts savoriness.
- Hot sauce/Chili – Add heat and flavor punch with dashes of sriracha or chili flakes.
Start with modest amounts of seasonings and adjust to taste. Their impact deepens the longer they simmer.
4. Garnish
The garnish provides final fresh accents of texture, color and flavor. Garnishes add visual appeal and taste contrast right before eating. Consider these soup garnish ideas:
- Fresh herbs – Chopped parsley, basil, cilantro, chives add freshness.
- Croutons – Toasted bread cubes provide crunch.
- Cheese – Grated cheese like cheddar, Parmesan or feta gives richness.
- Roasted veggies – Toss veggies like carrots, peppers, garlic in oil and roast until caramelized.
- Seeds – Toasted pumpkin or sunflower seeds give pops of crunch.
- Crispy bacon – Crumbled cooked bacon offers a smoky, salty contrast.
- Green onion – Sliced green onions lend color, fresh onion flavor.
- Chili oil – Drizzle for heat and richness.
- Cream or yogurt – Swirl in creamy dairy for cooling contrast.
Garnish just before serving so ingredients stay crisp. Layout garnishes in sections for guests to add customize their bowls.
Putting it all together
The first step is to make your base. If you are just getting started with making soup, using a store-bought stock or broth is fine. However once you get more practiced in the art of soup making, you will find that homemade stock or broths give you the most flavor (as well as the benefit of knowing exactly what is in your soup!)
Once you have your base, the basic process for making soup is very straight-forward.
- Heat a large soup pot over medium heat with a dash of oil or butter.
- Sauté any aromatic vegetables such as onion, garlic, celery, or carrots, and cook your meat if necessary.
- Add your base (not milk or cream which should only be added at the end), to the pan, along with the other soup ingredients.
- Allow to simmer for half an hour.
- Taste the soup adjust the salt, pepper and herbs if needed.
- Allow to simmer for another half an hour.
- For a smooth soup, use an immersion blender to blend it in the pot.
- If using cream or milk, stir through just before serving, and simmer for a few additional minutes to heat through.