A nourishing Fall meal of simple soup doesn’t have to come from a can. Or a box. Or even the deli department of your local grocery store. Soup is just one of those dishes that comes together quickly to showcase great flavors, high nutrition and bold skill in the kitchen. Or at least that’s what your dinner guests will think when you serve them up a piping hot bowl of comforting homemade chicken noodle soup. Rustic, delicious, inexpensive and the ability to make it ahead of time, makes soup a go-to lunch or elegant second dinner course in my house.
For some reason, soup is one of those things a lot of us don’t think about making at home. Perhaps it’s the threat (and myth) of hours and hours of simmering stock that needs constant attention or the fear of developing a cloudy broth (not a big deal) or maybe it’s simply that we don’t know how to do it (that’s fair). But soup is truly one of the easiest and most simple of meals to prepare and then chow down on as the weather gets cooler.
The versatility of most simple soups is astounding. From base to proteins to additions to finishing touches, the concoction of soup may have been man’s greatest – and tastiest – nourishment.
The Base
You can start with pretty much anything liquid when you’re making soup. As long as it’s edible, of course. I love the flavor of chicken stock and it’s something I make from scratch quite often. In fact, I go out of my way to roast a whole chicken so I can make a healthy, nutrient rich stock every couple of weeks. It takes minimal effort to make the broth and then I just let it simmer away for a day while I do chores, prepare the week’s meals or catch up on the latest episodes on the Food Network.
Alternatively, you can make stock from beef, mushrooms or a variety of vegetables to change the base flavor of your soup. Or, if really in a pinch, water works just fine.
You can play with these to find your own unique and preferred combination of flavors for each soup you create. The base of one ingredient tastes quite different from that of another so see what you like best and of course, consider what else is going into the soup – pair complimentary or contrasting flavors to create real wow moments for you and your household.
The Protein
This is where you can really save some money (and time) when it comes to making your own simple soups. Leftover chicken, roast or turkey (hello, holiday season) all work well and add a depth of “meatiness” to the broth which makes it feel heartier.
Alternatively, you can use inexpensive – and highly nutrient dense – dried beans and lentils that taste great and can actually hydrate in your liquid so you don’t have to go to the effort to cook meat before you make soup. There are as many combinations here as there are beans in the world so have fun with it and see which textures or flavors really excite you.
The Stunning Additions
These would be your vegetables, fresh herbs or even spices. I like to cook with the seasons so my soups always reflect what I see outside. In the Fall, I cook ingredients and additions that are orange, yellow and brown, in the Summer, vibrant colors like red, green and purple. Whatever they are, they add aromatics and body to a soup – they give it personality. So choose ingredients that reflect you, your tastes and whatever else you’re serving.
Ingredients that make it into each and every soup I make: Bay leaf, salt and pepper. Fresh and coarse.
The Finishing Touches
Whatever you add to the end of your simple soup – or any dish really – should be of the best quality possible. When added at the last minute, the flavors of the ingredients are whole, visible and will be the first thing anyone tastes in your dish. This means investing a little more in the finishing touches than the rest of the dish.
Whether that be a sprinkle of maldon salt, a palmful of fresh grated cheese or home-cultured yogurt or even a splash of olive oil – this is the step that matters.
Side note: I can’t stress enough the importance of a very good olive oil. It adds flavor, texture and a drizzle on a finished soup can take it from “mmmm good soup” to extraordinary “wow moment”.
For 10 recipes for simple soups, visit RealSimple or for even quicker ones – under 20 minutes – check out Cooking Light. Use these recipes as inspiration for your own soup and then change ONE ingredient; make it your own!
What’s your go-to soup? Have you made soup before? How did it turn out? What scares you the most about making your own soup? What’s the one thing every soup must have? What’s the one thing every soup SHOULDN’T have? Share your thoughts below or on our Facebook Page!
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