The ultimate guide to homemade soups

Baked potato soup with crispy potato skin topping — Image caption,
Find the recipe for my baked potato soup with crispy potato skin topping below

Whether it’s a rich and creamy leek and potato, a hearty lentil number, or a silky butternut squash take, soup is one of the ultimate comfort foods.

I owned a café for over a decade and had soup on the menu every single day. I’ve made thousands (and thousands) of litres of the stuff.

Filling, nutritious and easy on the wallet, it’s also endlessly versatile. Soup lends itself perfectly to seasonal ingredients (as well as frozen and tinned), meaning you can use up whatever is cheap and plentiful – or what you already have at home, begging to be made use of.

With a few simple ingredients, you can whip up a bowl of homemade goodness that’s tastier, healthier, and cheaper than any shop-bought option.

Equipment

Making soup requires only a few key tools and ingredients. Chances are, you already have them. Here’s what you’ll need:

A large pot (and lid): Ideally with a heavy base to distribute heat evenly.

A sharp knife and chopping board: For prepping vegetables.

A hand blender or regular blender: For smooth soups (though chunky soups can skip this – more on this later!).

A ladle: To serve your soup with ease.

Ingredients

While there’s no end of ingredients you can use, the following are a good place to start…

Stock or bouillon powder

The foundation of any good soup. Vegetable, chicken or beef stock work well, depending on your recipe. If I don’t have homemade stock, I like to use a vegetable bouillon powder. This is widely available and is just a concentrated stock in powder form.

You can add small amounts easily (no more trying to crumble half a stock cube and then trying to save the rest) and it is easy to add, sprinkled straight into the pot, followed by water straight from the kettle. No need to mix in a jug first, so less washing up! It’s pronounced ‘boo-yon’, by the way.

Herbs, spices and aromatics

I’m a big fan of using spices to create depth and warmth. My spicy parsnip, carrot, red lentil and harissa soup is a perfect example. The spoonful of harissa paste adds a smoky, spicy kick. The result? A soup that’s hearty, vibrant, and just a little bit fiery. You can always leave it out during the cooking then let people stir their own harissa into their finished bowl of soup, to allow for different tastes.

For a milder option, fresh herbs like thyme, rosemary, or parsley can elevate a simple vegetable soup. Add woody herbs at the start and softer herbs should be added towards the end of cooking (or even after blending) to preserve their flavour and colour.

Consider using fragrant additions like fresh ginger, lemongrass, or coconut milk to transform your soup. For example, adding a spoonful of Thai green curry paste (great if you have a little bit in a jar to use up) and a can of coconut milk to a simple frozen pea base is a fantastic speedy soup. Finish with a squeeze of lime and some fresh coriander.

Toppings and add-Ins

This is where you can get creative. Toppings like crunchy croutons, toasted seeds, or a dollop of cool yoghurt can add texture, contrast and flavour. I like to save the skins from some leftover baked potatoes and crisp them up in the air fryer, to make a crispy topping for my cheesy baked potato soup.

For something heartier, you could add in noodles or a boiled egg (or both, like the udon and #6minuteegg in my roasted squash, coconut and miso soup).

The basics…

Here’s the how to make a basic ‘no recipe’ soup. Once you know the simple framework, the world’s your oyster.

Decide if you want a smooth or chunky soup: This affects how you chop your ingredients up; if everything is going to be blitzed at the end, you can be slapdash about how things go into the pot. If, however, you want a chunky, unblended soup, you need to chop/dice everything up and put into the pot as you want it to come out! That usually means small dice or at least no more than bite-sized.
Add oil or butter to the pan and then your aromatics: This could be ingredients such as onion, celery, carrot, fennel, garlic, or leek. Add some salt, mix and put the lid on, allowing those first ingredients to sweat. That means gently cooking the vegetables in the oil or butter while the steam building up in the covered pan starts to soften everything, without browning.
Add your hard ingredients and liquid: This is when your veg like potatoes, squash and broccoli go in, along with pulses (like well rinsed red lentils or chickpeas) and some liquid. As well as stock, consider using things like tinned tomatoes to make up the total amount needed. Make sure the liquid covers the other ingredients. You can always top it up. Add too much now and you’ll end up with a very thin soup.
Add your soft ingredients: Once the ‘hard things’ are cooked, add your soft ones – such as tinned mixed beans, cabbage, or leftover cooked ingredients. Let everything wilt and soften.
Any extra flavourings: Add things like miso or pesto as desired. Add a little, taste and adjust. Remember, you can always add, but you can’t take away!
Blend or leave chunky: Blending your soup gives it a luxurious texture but leaving it chunky can feel more rustic and satisfying. For a compromise, go for halfway – take a mugful out, blend and add back in – this works particularly well with bean soups).
Time for toppings: Think about presentation as well as taste – we eat with our eyes first so a swirl of yoghurt, fresh sprigs of soft herbs or some toasted seeds will all add to both flavour and the visual appeal. Only ever add complementary garnishes that add to the taste of your soup though. Adding something that is just going to get picked off and discarded is a waste of time, food, money and effort.
To serve: Crusty bread is an obvious choice to serve with soup but think about other things – some grated cheese to sprinkle in? A cheese toastie to dip in? A quick and cheap option is a toasted pita – I toast mine straight from frozen.