Soup Recipes Archives (2024)

FAQs

What's the secret to a good soup? ›

"Soups and stews really need to simmer for long periods to allow the ingredients to meld together. Taking that a step further, most soups and stews are better if you prepare them the day before serving. Allowing them to cool and then reheating them really helps bring out the flavors and textures."

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup. The Campbell Company was the first to invent condensed soup. Campbell's introduced it to the world in 1897.

Crunchy. We've already discussed Fritos, but any tortilla chip will do, especially for bean soups or, well, tortilla soup. Crushed up potato chips on top of potato soup would be a potato inception, corn nuts could complement a corn chowder, or good ol' crackers (oyster, buttery Ritz, saltines) are a good standby.

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Until the arrival of the term soup, such food had been termed broth or pottage. It was customarily served with the meat or vegetables with which it had been made, and (as the derivation of soup suggests) was poured over sops of bread or toast (the ancestors of modern croutons).

1895. First jar of ready-to-eat soup, Beefsteak Tomato, is introduced. New Jersey Beefsteak tomatoes had been our signature product for over 25 years, featured prominently on our labels and first trademark.

What is the oldest soup? ›

In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.

Chowder is a thick, chunky soup. Traditionally, chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese are also popular.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Yogurt, Sour Cream, and Crème Fraîche – Dairy like yogurt, sour cream, and crème fraîche can add a creamy acidity to soups, but can curdle and be unpleasant if cooked over heat for too long, so swirl these in last.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.

The broth. Whether it's beef, chicken or vegetable based, your broth has to have depth and a full flavor, or your soup will be insipid. Stocks are the backbone of a soup's flavor. They don't need to be made from scratch, they just have to be good.