3 Simple Tricks for Better Homemade Soup

Some recipes ask for constant attention. Soup is a little more forgiving, and often even better when you let it take its time. A few simple techniques can turn everyday ingredients into something rich, cozy and full of flavor. The next time you make a pot of soup, try these simple techniques for even better results.

1. Flavor Starts Before the Simmer
Before the broth ever hits the pot, give your soup a head start. Sauté onions, carrots and celery until they’re soft and lightly golden, then brown any sausage or ground beef before adding the remaining ingredients. Stir herbs and spices into the pot for about 30 seconds to “bloom” them, bringing out deeper, more complex flavors. Finish with a squeeze of lemon juice, a splash of vinegar or fresh herbs just before serving to brighten every bowl.

2. Don’t Toss That Parmesan Rind
One of the best soup ingredients is probably already sitting in your refrigerator. If you’re making vegetable, tomato, minestrone or bean soup, simmer a leftover Parmesan rind in the pot, then remove it before serving. It adds a rich, nutty flavor that makes the broth taste like it simmered for hours.

3. Blend Just Half
For creamy soups, you don’t need heavy cream or even to purée the entire pot. Blend just a portion of the soup, then stir it back in. You’ll get the best of both worlds: a creamy broth with plenty of hearty vegetables in every spoonful.