Soup Season
In my mind, it’s always soup season.
I will eat a hot bowl of soup on a ninety-degree day in the middle of July. I just love soup. But for most, soups and stews become part of the regular menu as the weather turns cooler.
For many years, my husband only believed soup was a lunch food. When I made soup for dinner, he would ask what else was being served. Soup, a salad, and a loaf of bread? The perfect meal in my opinion. Not so much for others. I have found some ways around this—make it thicker, call it stew, and suddenly its dinner! Serve a board-style charcuterie and a bowl of soup on the side. (See last issue for board meal ideas!)
One reason I love to make soup for my family is that it is easy to do in advance. I often make it in the morning and leave it for them for dinner when I work nights. Even more commonly, I make soups in the crockpot. A hot meal ready when everyone walks in the door after work and sports practices? That’s a win in my book.
Soups are also a great way to use up leftovers. Learn to make a “base” formula and the possibilities are endless. It is easy to add in leftover veggies or meat to a basic tomato base.
Once you have perfected tomato-based soups it’s time to learn how to make cream-based soups. It’s also fairly simple to make most cream-based soups dairy-free. (we’ll tackle that in a future issue—maybe this summer).
An important tip for many soups is to leave the grains/pasta on the side. Adding these into soups too early allows them to “suck up” all the liquid. Not only will you have overcooked, bloated rice or pasta, but you are left with a pot of mushy veggies. However, if your goal is more of a stew, I suggest substituting quinoa, barley or farro for rice or pasta and add it directly to the soup. These heartier grains bulk up a “stew,” without becoming mushy.
Below is the basic formula. Look up soup recipes in cookbooks, Pinterest or online. Use the basic method below to start your soup, then add in any tweaks. Don’t be afraid to experiment. Minestrone soup is a fairly fool proof easy place to start.
Basic Tomato-based Soup
- Start by sautéing onions, carrots, and celery in a few tablespoons of butter or olive oil. Cook until onions are translucent. Don’t have onions? Use shallots or leeks.
- Add seasonings next: salt, pepper, garlic.
- Add water or broth. Using broth in soups will give more flavor, however watch sodium content and adjust the amount of salt you add to compensate.
- Now is the time to add diced potatoes if you are using them.
- Add a can (or two) of diced tomatoes.
- A jar of store-bought marinara sauce is a very easy way to bulk up your soup. If you are not using this, I recommend adding one to two tablespoons of tomato paste just prior to adding your liquids.
- Allow this to simmer for twenty to thirty minutes or until potatoes are almost fork tender and fully cooked.
- Now is the time to add softer veggies like zucchini, mushrooms, beans, etc. A great rule of thumb is to keep all your vegetables chopped to roughly the same size.
- You can also add meat, tofu, seitan, fully cooked leftovers, or other meats that have been browned on top of the stove.
- Fresh herbs, spinach, kale, or escarole can go in next.
- Allow all of this to simmer until all ingredients are fully cooked—low and slow is the way to go.
- Once you have perfected this you can get fancy and add in a splash of milk or cream at the end.
- Add pasta, rice, or other grains as you spoon soup into each serving bowl.
- Garnish with parmesan and additional fresh herbs.
Serve with a delicious salad, fresh bread, and perhaps a glass of wine for the adults? Enjoy!