Look, you really don’t need a recipe for soup

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Okay, so I was at Trader Joe’s yesterday and saw a carton of soup for $5.99. Honestly? I almost cried. You can make a massive pot of soup from scratch for like $12 that tastes ten times better and lasts all week. I’ve been making soup since my first apartment in 2018, and I’ve learned that you don’t need to be a chef to get it right. It’s just about building layers, using good salt, and knowing when to stop. Here is how I do it.

Start with the base (don’t skip this)

You need aromatics. That’s just a fancy way of saying onions, carrots, and celery. I buy these at Costco because I go through them so fast. Dice them small—like, really small—so they melt into the broth. If you’re lazy, Trader Joe’s sells a pre-chopped mirepoix mix. I won’t judge you if you use it because sometimes I do too. Heat up a splash of olive oil in a heavy Dutch oven. I use a Le Creuset, but any pot works. Toss in your veggies with a heavy pinch of Diamond Crystal kosher salt. Cook them until they’re soft and smelling like heaven. This takes about 10 minutes. If you rush this, your soup will taste like sad water. Don’t rush it.

The secret to depth

Add a tablespoon of tomato paste or a splash of fish sauce. I know, fish sauce sounds weird, but it adds umami without making the soup taste like fish. Just do it. Trust me.

Choosing your liquid and protein

Water is fine, but stock is better. If I don’t have homemade stock in the freezer, I use Better Than Bouillon. It’s significantly better than the carton stuff at Walmart. I usually go for the Roasted Chicken base. Use about one teaspoon per cup of water. For protein, I love rotisserie chicken. It costs like $4.99 at Costco and saves you from actually having to cook raw meat. Shred it up and toss it in at the very end. If you’re doing beans, rinse them well. I’m currently obsessed with Rancho Gordo beans, but canned chickpeas or white beans are totally fine if you’re in a rush.

When to add the greens

If you’re using spinach or kale, wait until the final two minutes. If you boil them for an hour, they turn into brown sludge. Nobody wants that.

The seasoning struggle

Taste your soup. Then taste it again. I bet it needs more salt. Most home cooks under-salt their food. I keep a bowl of Diamond Crystal near my stove at all times. If it tastes ‘flat,’ add a squeeze of lemon juice or a dash of apple cider vinegar. Acid brightens everything up. It’s the trick professional kitchens use that nobody ever tells you. I also like to throw in a Parmesan rind if I have one sitting in the fridge. It adds a nutty, salty richness that makes the broth feel expensive. Just fish it out before you serve it so nobody chokes on a piece of cheese skin.

Herbs are not optional

Use fresh thyme or rosemary. Dried herbs are okay, but they can get dusty. If you use dried, add them when you cook the onions so they bloom in the oil.

Serving it up right

Soup is better the next day. I don’t know why, but the flavors just hang out and get to know each other. I usually make a batch on Sunday for lunch during the week. Serve it with some crusty bread. I like the sourdough from a local bakery, but even a basic baguette from the grocery store toasted with butter is perfect. If you want to get fancy, grate some fresh Parmesan on top. Don’t use the stuff in the green shaker can. Just buy a block and use a microplane. It takes ten seconds and makes you feel like you have your life together.

Storing your leftovers

Let the soup cool completely before putting it in airtight containers. It lasts about 4 days in the fridge or 3 months in the freezer.

⭐ Pro Tips

• Always use Diamond Crystal kosher salt because the crystals are hollow and measure differently than Morton’s.
• Freeze leftover Parmesan rinds in a Ziploc bag; they add amazing flavor to any vegetable or bean soup for $0.
• Don’t add pasta or rice directly to the whole pot if you plan on leftovers; they will soak up all the broth and turn into mush. Cook them separately.

Frequently Asked Questions

Final Thoughts

Look, don’t overthink this. Soup is the most forgiving thing you can make. If it tastes bland, add salt. If it tastes heavy, add acid. If you mess up, it’s still probably going to be a decent dinner. Just get in the kitchen, chop some veggies, and see what happens. You’ll be surprised how good it turns out. Now go grab a pot and start simmering something.