Looking for a tasty soup recipe to warm you up? The Daily Meal's Cook editor Angela Carlos rounded up 50 recipes for you to try.
Now that the temperatures are starting to dip, it is time to pull out your Dutch ovens, soup pots, and slow-cookers. To keep warm this fall and winter, hone your soup-making skills with our 50 best soup recipes for the cold months ahead.
All of the recipes included in our roundup were carefully selected, taking time, technique, and taste into consideration. We reached out to our Culinary Content Network and searched our own best recipes collection to ensure that we delivered the best soups for the season. After identifying our favorite soup recipes, we broke them down into categories based on the most popular soup styles, including everything from such classics as chicken noodle soup to less common ones like caldo gallego, a Spanish-style kale and chorizo soup.
To kick-start the flavor-train in a classic homemade soup, stir in a little excitement shortly before serving time. — Nancie McDermott, author of 'Southern Soups and Stews'Whether you are looking for a basic tomato soup recipe to serve alongside a grilled cheese, an easy slow-cooker chicken potpie soup, or an herbaceous winter onion soup with Gruyère and bacon, we have the recipes for you.
Want to experiment with your own homemade soup recipes, but aren’t sure where to start? In addition to the carefully curated roundup, we reached out to experts to gather their favorite tips and tricks for making deeply flavorful soups, stews, and chowders.
Eight-time James Beard Award-nominated chef Michael Leviton, who certainly knows his way around the kitchen and a soup pot, suggests using ingredients at the peak of their season. Peak season produce means the best, brightest, and richest flavored soup. Using better quality ingredients means you will need less ingredients to achieve a great-tasting soup. Additionally, if you just crave sweet corn or bright pea soup year round, you can freeze summer soups to enjoy all winter long.
One huge benefit of making soups from scratch is controlling the amount of salt added. Too often, canned soups contain unhealthy levels of sodium and preservatives. Nancie McDermott, author of Southern Soups and Stews, says, “For any soup recipe, you can add salt last, when the cooking is finished. That way, the saltiness won't change. If you salt early on, as your soup simmers, flavors including saltiness can intensify as it thickens.”
McDermott also says don’t forget umami. Little touches throughout the cooking process can impart lots of flavor explains McDermott, “To kick-start the flavor-train in a classic homemade soup, stir in a little excitement shortly before serving time. For a clear chicken soup or vegetable-broth based soup, reduce the salt by half or 2/3, and add a teaspoon of soy sauce, or a tablespoon of Asian fish sauce just before serving. These two condiments add what Japanese cuisine calls 'umami,' a salty flavor with deep, complex notes.”
Additionally, don’t ignore the power of onions and garlic, the sweetness of curry paste, the brightening capabilities of vinegar or citrus, and the fresh flavors of seasonal herbs.
Whether you want just the classics, easy, slow cooker, healthy, or vegetarian we have 50 seasonal soups ready for your enjoyment.
The Hungary Buddha
Creamy Tomato-Basil Soup
But I'm Hungry
Angela Carlos is the Cook Editor at The Daily Meal. FInd her on Twitter and tweet @angelaccarlos.