How to Make Homemade Soup from Scratch

Soup is the most forgiving food. Almost any combination of ingredients can become a good soup. Here's the basic formula.

The Soup Formula

Aromatics: Onion + garlic + celery (or carrots). Saute in oil or butter until soft (5 minutes).
Liquid: Broth (chicken, beef, vegetable) or water + bouillon. 4-6 cups.
Main ingredient: Whatever you have. Vegetables, beans, chicken, pasta, rice, lentils, potatoes.
Seasoning: Salt, pepper, herbs, spices. Taste and adjust.
Simmer: 20-30 minutes until everything is tender.

Chicken noodle: Onion + garlic + carrots + celery + chicken broth + chicken + noodles.
Tomato: Onion + garlic + canned tomatoes + broth + cream. Blend until smooth.
Potato: Onion + potatoes + broth + cream + cheese + bacon.
Vegetable: Onion + garlic + whatever vegetables you have + broth + beans.
Lentil: Onion + garlic + lentils + canned tomatoes + cumin + broth.
Broccoli cheddar: Onion + broccoli + broth + cream + cheddar cheese.
Minestrone: Onion + garlic + vegetables + beans + pasta + broth + tomatoes.
Tortilla soup: Onion + garlic + chicken + tomatoes + black beans + corn + tortilla strips.
Corn chowder: Onion + potatoes + corn + broth + cream + bacon.
French onion: Caramelized onions + beef broth + gruyere cheese toast on top.

Saute aromatics first. This builds the flavor base. Don't skip this step.
Season in layers. Add salt when sauteing, when adding liquid, and before serving.
Use good broth. Homemade is best, but low-sodium store-bought works. Avoid bouillon cubes (too salty).
Blend partially. For creamy soups, blend half and leave half chunky. Best of both worlds.

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3-4 days in the fridge, 2-3 months in the freezer. Let it cool before refrigerating or freezing.

Yes. Water + bouillon cubes or paste works. Or use water + extra vegetables + more seasoning. The soup won't be as rich but will still be good.