Tips for making soup at home

[Chocomelon]

I'm enjoying making soup at the moment for us and our little one (under age one), mostly veg.

I wonder if you have any tips for tastier soup, making it last longer, getting the right texture.

I usually lightly fry veg & ingredients in oil then add water and stock then boil. Finally use a hand blender until 90% smooth.

I don't add lemon but think this could make it last longer? Would it alter the taste? Usually keep for 2 days in the fridge.

We have soup a lot, but not sure if I can answer your questions fully as we have a repertoire and stick to it. However I can tell you that yes lemon will change the flavour of your soup. Personally I prefer soups with a slight tang, I think it brightens the flavour but not everyone will agree. I don't think it will make it keep longer though sadly.

Sauté the base veg for a while to get more flavour, I start with a vase of carrot, onion, leek and celery for many dishes ensuring it cooks properly down for 45 mins or so then add garlic and other veg, then stock and herbs. Salt is the best preservative but you need to go easy if for a little one. Add black pepper at the end

I think homemade or really good quality shop bought stock is key.

My current favourite is onion, courgette and broccoli. I use a stick blender until it's completely smooth, and I then also blend in a good dollop of soured cream to each portion, which gives it a slightly frothy texture.

I like courgette in soups to thicken them as an alternative to potato. And I agree that cooking the veg for longer before you add the stock makes them taste far better.

I almost always start by frying onions in butter, and use lots of pepper, and plenty of stock. I expect soup to keep in the fridge for about 5 days.

Low salt stock cube.
I don't like lumpy soup so I always blend and then sieve which is a bit of a faff.
I have some ice cube type freezer things (but there is only four holes rather than millions), that I put the soup in and it's the perfect size for a mug once defrosted.

I don’t use any oil or fry anything when making soup. They are unnecessary fats that you do not need in a soup at all.

I also add lentils to vegetable soups for added fibre and protein to make the soup a more nutritious meal. Swede and turnips are also additions in vegetable soup not yet mentioned. If a vegetable stew, it can be served over mash as a nice hot winter meal instead of in bowls with bread.

A good hot pot is a god send if you make soup quite frequently and well worth the money as an additional appliance.

If I’m making chicken soup, I usually have a whole chicken roast dinner the day before and then use left over white meat in the chicken soup. I also use the left over chicken to make my own stock and broth for the chicken soup. The difference is much tastier chicken soup.

If I’m making Highlander broth or Irish lamb stew, I will add in pearl barley.

I make tons of soup. Very random, no recipes and use whatever we have in the house.
I always add chilli and sweetcorn . No salt as I hate it and DH adds his own.
Often leek and potato as I grow leeks.
Yesterday I had a glut of huge mushrooms.
Put in pan with a leek and fried for a while. I had some purple sprouting broccoli so added that, a couple of diced potatoes, white pepper, a chilli and some marigold stock.
Gave it half an hour and whizzed with a stick. Then added a handfull of borlotti beans I had leftover, some corn and a tiny lump of dried noodles.
It was divine.

It should last longer than two days, I would say 4-5 days in fridge is fine but it's also easy to freeze.

It will last three days, just like anything cooked. Possibly four as you’re heating it up every day.
If that isn’t long enough, can you freeze some?

Yes I was thinking about freezing.

I cook it without salt and then add salt to individual portions so little one isn't having it.

Haven't tried chicken or any meat just veg. Usually a mix of what we have but have been a bit more focussed in what I buy.

Sautéing for longer is a good idea. I have been adding all the veg and herbs are the start but will try the tips suggested.

I tend to use white pepper instead of black.

Thank you. Some really good tips.

Chorizo & squash is a yummy soup.

Sautéed onion & celery, then add chopped chorizo and sweet potato And veg stock.

You can freeze soup if you want to keep it longer :)

Frying some chopped bacon at the beginning with the onion etc. helps deepen the flavours I've found.
I buy the packs cooking bacon - very cheap - and use this.

Bay leaves (remove before blending )

Celeriac soup is my current fave, with white pepper and garlic. Had a fantastic roast cauliflower cumin soup the other day, which I intend to try.

@Chocomelon
We have soups a few days a week for lunch but I do use a Vitamix and it makes fresh soup and is ready in 6 minutes so worth buying if you're going to use it often but otherwise some of my tips are
Pan fry a handful of cashew nuts with the vegetables as it gives the soup a creamy/ slightly nutty texture without the need for cream

A teaspoon of honey really enhances certain soups especially if they have carrots in

Squeeze of lemon especially in lentil soup

Fresh raw basil or coriander blitz at the end right before serving

Pearl barley is a good ingredient to experiment with in soup, would be great for your little one and you too.

Will Google Vitamix!

Cashews is an interesting idea as is bacon.

I don't use honey as it's not advised for children under 1.

Cauliflower and parsnips are two of my favourites at the moment. I might make leek and potato tomorrow as I have the ingredients!

I want to try lentil soup definitely. I did a good minestrone once.

Do you all eat soup with bread and butter?

Will look up pearl barley too

Try using a slow cooker. Super simple and good at bringing out flavours. For speed I’ll often use frozen veg such as onions, carrots, peppers, spinach. Add lazy garlic, chopped celery, canned tomatoes, tsp salt, tsp sugar, a stock cube and some black pepper. I also generally add any other random veg in the fridge that’s needing used up. Leave on low for 8 hours and blitz with a blender. Can be used as soup ( add extra water or stock if needed) or as a base for pasta, meatballs, pizza toppings. I’d happily store in a well sealed tub in the fridge for almost a week. Just take through the boil before eating and it will be absolutely fine. No lemon needed.

@bitingcat

I think homemade or really good quality shop bought stock is key.

I use marigold swiss vegetable bouillon powder (which Nigella swears by) and it is as good as home made (although I've not bought the ready made stock you suggest - would need some convincing given the price)

Yes I use marigold bouillon in soup. Never meat in soup, though I'm not vegetarian.
To me soup is something I rustle up quickly for lunch.
DH eats bread with it, I don't have bread but would probably have two bowls of soup.

I don't like meat in soup either

I will look up the bouillon powder

Roasting the veg first adds lots of flavour.

Adding lentils is good too.

There's a Covent Garden soup recipe book that has lots of nice recipes, I use it a lot.