The Chef’s Guide To Making Soups + Easy Blender Soup Recipes
Pantry Recipe
The Chef’s Guide To Making Soups + Easy Blender Soup Recipes
Are you craving food that feels like a warm hug? For me, that deep nourishment comes from eating soups. The easiest way to make a soup is to toss some cooked veggies and liquid in a blender—it’s as quick as making a smoothie.
I have a few recipes that I lean on regularly, like my Super Green Smoothie Soup. It’s a great way to get in your greens and use up that box of spinach or arugula hanging out in your fridge.
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Here are my chef tips when it comes to making soup:
1. Bone Broth or Stock
You don’t have to make your own bone broth or stock, but using broth makes a huge impact on how your soup turns out. If you don’t have broth or stock on hand, use filtered water or purchase Brodo, like I do. I love having it in my freezer.
2. Veggies
Caramelizing your onions is a game changer. I do this for most of my soups because I want a deep and rich flavor before I add in other veggies or aromatics like garlic and ginger. Quick soups with just roasted veggies and bone broth are the best! Bonus: They can also use up any leftover veggies you might have cooked.
3. Salt and Pepper
It’s important to season your food in stages. What does this mean? Add a little salt and pepper to the onions while you caramelize them, and then add a little more when you add the celery and carrots. In terms of measurements, it’s about 1/16 of a teaspoon.
Note: If you’re using store-bought stock or broth, be careful of how much sodium is in there. You don’t want your soup to be oversalted. And if it is oversalted, here are my tips.
4. Hot Sauce
The secret to making your flavors pop is to put a few drops of hot sauce; a squeeze of lemon or splash of apple cider vinegar; and a splash of Worcestershire sauce, soy sauce, or tamari. That trinity of heat, acid, and umami will transform the flavor of your soups.
5. Fresh and Dry Herbs
For dried herbs, add them during the cooking process. I really love the earthiness of a bay leaf for a long-simmered soup, but always make sure to take it out when you’re done cooking. For fresh herbs, wait to add them until the end. They don’t need a lot of cooking time and will give your soup a brighter flavor.
6. Cooking Method
I am a huge fan of my seven-quart Le Creuset. I know it’s old-school, but I love to simmer soups on low all afternoon while I’m working from home. If you’re in a rush, you can always use a pressure cooker or an Instant Pot. You can also set it and forget it in a slow cooker.
I use my Vitamix for my blended soups. Note: This can be precarious! You never want to fill a blender more than halfway with hot soup, as there’s a risk of getting burned. You can always do this in batches. Make sure the lid is on tight before you start blending. If you’re worried about the process, you can always wait until the soup cools.
7. Toppings
Think of your soup like a salad— what toppings could you add to make your meal even more delicious? This is your chance to get creative! I recommend making a mix of seeds and adding it on top of your soup. If you want an extra crunch, you can make my Everything Bagel Kale Crisps. Add fresh herbs like cilantro, scallions, and dill. Drizzling tahini or putting a spoon of yogurt on top is also delicious. Sprinkling a grated hard cheese like Parmesan can give your soup a ton of flavor.
8. Freezing
Making double batches of soup and freezing them is one of the best parts of making a soup! Knowing that you’ll have a meal when you don’t feel like cooking is so satisfying, but just note that soups are best eaten within three months.
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