Best Kept Secret Soup Recipes
50 SOUPS WE CAN'T LIVE WITHOUT
These soup recipes are so delicious, you'll love making them all year-round! From chicken noodle, cheesy potato soup, butternut squash, and more!
Provided by insanelygood
Categories Featured Recipe Roundup Soup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
BEST KEPT SECRET SOUP
Ok, this soup is so simple I am almost ashamed to post it. But at the same time it's so delicious I can't help wanting to share!
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the chili, corn, canned soups, tomatoes with chilies and stewed tomatoes in a saucepan and mix well.
- Cook until heated through, stirring constantly.
- Place the corn chips in each serving bowl. Ladle the hot soup over the chips.
- Note: You may add one 4 ounce can green chilies if you want to really spice it up!
Nutrition Facts : Calories 132.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 9.1, Sodium 861.4, Carbohydrate 23, Fiber 4.1, Sugar 6.9, Protein 5.4
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- It starts with good stock. Chef Mareya Ibrahim shares that the best soup comes from stock, and there's truly nothing better than making, and storing, your own.
- A stick blender can work wonders. Make your life easier, and soup taste better, with a stick blender that especially comes in handy when making pureed soups and broths.
- Don't boil your soup. Yankel Polak, Head Chef at ButcherBox, recommends to never boil your soup during the cooking process. "Never more than a gentle simmer," Polak advises, "This allows you to create a clear broth, while keeping some texture in the vegetables."
- Always keep your soup uncovered until it's cooled. The way you store soup is just as important as the way you prepare it—this is why you should leave your soup uncovered until it's cooled.
- Don't drain beans before adding them in. Help inject some depth into your soups by adding in canned beans with liquid. "Canned beans, with their liquid, add body and viscosity to a soup broth," says Lisa Lotts, recipe developer, food writer, and owner and publisher of Garlic and Zest.
- Go for the hefty greens. Lotts recommends incorporating hefty greens to brothy soup recipes for an extra nutritional boost. "Avoid spinach as it wilts too quickly," she says, "Kale and escarole are the best choices as they stay bright and add a toothsome chew."
- Add a parmesan rind while it simmers. If you are looking to add a bit of an umami kick to your soup, Lotts suggests placing a parmesan rind into the broth as it simmers.
- A bit of acid makes a world of difference. The next time you make homemade soup and feel like something is "missing", add in a touch of citrus or vinegar to it to elevate its taste.
- Throw in some kombu. Husband and wife chefs, Aaron Israel and Sawako Okochi, of Shalom Japan in Brooklyn have a tip that will help elevate any soup: add in a square of kombu.
- Cook your soup for longer at a lower temperature. Although it's tempting to want to finish as quickly as possible, it's important to take your time when cooking homemade soup.
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