151 Simply Sensational Soup Recipes (2024)

FAQs

What is the secret ingredient in soup? ›

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.

Chicken Noodle Soup is the most popular soup in America. More than 28% of consumers choose clam chowder as their favorite kind of soup. The global soup market size was valued at USD 16.1 billion in 2018. Vegetable soup is the second most popular soup in the U.S after chicken noodle soup.

ADD ACID

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

Think of vinegar as the conductor of an orchestra. It can take a cacophony of flavors and sync them into perfect harmony. It both balances and awakens them. Plus, if you accidentally add too much salt to your soup, a little vinegar will tame the saltiness.

It accentuates the taste and adds the right kind of tanginess to it. If you don't have white vinegar, you can easily substitute it with apple cider vinegar. It is safe to use and can be added to any kind of dish.

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.

Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 49 years as of 2024, and oden broth from Otaf*cku in Asakusa, Japan, which has served the same broth daily since 1945.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Dumping a bunch of fatty meats (like cut-up sausage or bacon) into a pot of soup seems counterintuitive and even quite sickening. Committing softly by adding beans or lentils to your soup will have a similar effect – it keeps the vegetable content high, adds extra protein to your soup, and makes you fuller faster!

How do you perk up soup? ›

Citrus: Lemon and lime juices can add brightness to chicken orzo soup or coconut-based soups. Sauces & Oils: Fish and oyster sauces, as well as sesame oil, tamari, soy sauce and Worcestershire, add extra umami to soups and stocks.

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.

A little Worcestershire sauce goes a long way in soups

It's saltiness and umami are very welcome in vegetable soups which often lack those notes.

No. As soup simmers it reduces, meaning the amount of soup you've got lessens as time passes. The veggies also get more and more tender, after hours of simmering they'll be mush. You simmer soup until the garnish is tender and the flavors have melded.

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.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

A secret ingredient is a component of a product that is closely guarded from public disclosure for competitive advantage. Sometimes the ingredient makes a noticeable difference in the way a product performs, looks or tastes; other times it is used for advertising puffery.

Explanation: salt is an important ingredient in any soup.