Soup FAQ

Most homemade soups will last 3-4 days in the refrigerator when stored in an airtight container. Cream-based soups and those with dairy should be consumed within 3 days for best quality. Broth-based soups can sometimes last up to 5 days. Always check for off odors or unusual textures before consuming.

Yes! Most soups freeze beautifully for 2-3 months. Let soup cool completely before freezing. Use freezer-safe containers and leave about an inch of headspace for expansion. For best results, freeze in portion-sized containers. Avoid freezing soups with pasta (add fresh when reheating) or potatoes (they can become grainy).

Cream-based soups may separate when frozen and thawed, though vigorous whisking while reheating usually fixes this. Soups with pasta, rice, or potatoes don't freeze well as these ingredients become mushy. Soups with a lot of fresh herbs may lose their bright flavor. For best results, freeze the soup base and add these ingredients fresh when reheating.

The safest method is overnight refrigerator thawing. For faster thawing, place the sealed container in a bowl of cold water, changing the water every 30 minutes. You can also reheat directly from frozen on the stovetop over low heat, stirring frequently. Never thaw soup at room temperature as this promotes bacterial growth.

There are several ways to thicken soup without flour: 1) Puree some of the soup and stir it back in, 2) Add a slurry of cornstarch mixed with cold water, 3) Stir in mashed potatoes or potato flakes, 4) Add pureed white beans, 5) Simmer uncovered to reduce liquid, 6) Add cream cheese or sour cream for creamy soups.

Bland soup usually needs more salt - this is the most common fix. Other solutions include: adding acid (lemon juice, vinegar, or tomato paste) to brighten flavors, increasing aromatics like garlic or herbs, adding umami-rich ingredients (parmesan rind, soy sauce, miso), or simply simmering longer to concentrate flavors. Always taste and adjust seasoning at the end of cooking.

Add more liquid (water or unsalted broth) to dilute the salt. You can also add acid like lemon juice or vinegar, which doesn't reduce salt but can balance the taste. Adding a raw potato to absorb salt is a myth - it doesn't work. If possible, double the recipe without adding more salt. A small amount of sugar can help balance excessive saltiness.

Stock is made primarily from bones and has a richer, more gelatinous texture due to collagen. It's usually unseasoned. Broth is made from meat and/or vegetables and is typically seasoned. Broth is ready to eat as-is, while stock is meant as a foundation for other dishes. For soup-making, they're often interchangeable, but stock will give you a more robust body.

It depends on your goal. Cover the pot to cook faster and retain more liquid. Leave it uncovered to reduce and thicken the soup, which also concentrates flavors. A good technique is to start covered to bring to a simmer quickly, then partially uncover to allow some evaporation while maintaining temperature. For clear broths, a gentle uncovered simmer prevents cloudiness.

Absolutely! Water works as a base, especially for vegetable-heavy soups where the ingredients provide plenty of flavor. Enhance water-based soups with aromatics (onion, garlic, celery), herbs, a parmesan rind, or a splash of soy sauce for depth. You can also use the cooking liquid from beans, pasta water, or mushroom soaking liquid.

Puree part of the soup for instant creaminess. Blend in cooked white beans or cauliflower - they disappear into the soup while adding body. Coconut milk works great in Asian-inspired and vegetable soups. Cashew cream (blended soaked cashews) is excellent for vegan options. Silken tofu blended smooth also works wonderfully.

Full-fat coconut milk is the closest substitute with similar richness. Half-and-half or whole milk work but produce a lighter result. Greek yogurt or sour cream add tang and body (add at the end, off heat). For dairy-free, try cashew cream, oat cream, or silken tofu blended smooth. Cream cheese also works well for creamy soups.

Yes, but use 1/3 the amount since dried herbs are more concentrated. Add dried herbs early in cooking so they have time to rehydrate and release flavor. Fresh herbs are best added near the end of cooking. Some herbs like oregano and thyme dry very well; others like basil and parsley are better fresh but dried versions still work.

Bean soups, lentil soups, and hearty vegetable soups are ideal for meal prep as their flavors improve over time. Broth-based soups with sturdy vegetables hold up well. Avoid prepping soups with pasta, cream, or delicate greens - add these fresh when serving. Most soups can be prepped on Sunday and enjoyed all week.

Plan for 1.5 to 2 cups (12-16 oz) per person when soup is the main course. For soup as a starter, 3/4 to 1 cup (6-8 oz) is usually sufficient. Hearty, chunky soups are more filling than brothy ones. When serving with bread or salad, you can serve slightly smaller portions.

Classic pairings include crusty bread, grilled cheese sandwiches, or a fresh salad. Cornbread pairs beautifully with bean and vegetable soups. Garlic bread or focaccia work well with Italian-style soups. For a complete meal, add a protein like grilled chicken or a hard-boiled egg. Toppings like croutons, cheese, fresh herbs, or a drizzle of olive oil add interest.

It's best to only reheat the portion you'll eat rather than the whole batch. Each time food is cooled and reheated, there's opportunity for bacterial growth. If you must reheat the whole pot, ensure it reaches 165°F (74°C). For safety and quality, try not to reheat soup more than once after the initial cooking.

Curdling happens when dairy is added to hot acidic liquids or boiled too vigorously. To prevent this: temper the cream by slowly adding some hot soup to the cream before adding it to the pot, add dairy at the end of cooking, keep heat low after adding dairy, and avoid acidic ingredients with cream. If it curdles, blending may help smooth it out.

Simmer uncovered to reduce liquid and concentrate flavors. Add thickeners like a cornstarch slurry, pureed vegetables, or tomato paste. Mash some of the vegetables against the pot to release starch. Add instant potato flakes for quick thickening. If the flavor is also weak, add bouillon or more seasoning as you reduce.

Foam on soup usually comes from proteins (especially when using meat or beans) or impurities in the ingredients. It's harmless but can be skimmed off for a clearer presentation. Blanching meat before making soup reduces foam. For bean soups, discarding the soaking water and rinsing beans helps. A gentle simmer produces less foam than a rolling boil.