The Most Popular Soups In The US And Why You Should Be Making Them From Scratch - TheTravel
With the weather (eventually) getting chillier, many being seeking comfort within the confines of their own homes and, by extension, in their cuisine. Soup is one of the best parts of having a warm and cozy winter and in the US, there are five soups that constantly beat out any competition. They follow no rhyme or reason and none of these soups are even similar to one another... except in the sense that they're all delicious and comforting.
A soup-lovers first instinct might be to purchase these soups in a can from their local supermarket, but wait! There's something all foodies should know when it comes to soup from scratch: Not only is it healthier to make these at home, but soups are basically a blank canvas, which means that any of these can be dressed up to reflect a foodie's personal taste.
What do we mean by that? Keep reading to find out.
Tomato Soup
Tomato soup might seem daunting because having it straight out of a can lends itself to a smooth consistency and unmistakeable tomato profile. However, there's nothing like a bowl of roasted tomato soup to truly warm the soul. Making tomato soup from scratch is as easy as cutting and roasting tomatoes while combining chicken (or vegetable) stock and cream.
Heirloom tomatoes and a general mix of cherry tomatoes make for the most diverse and intricately sweet flavor, but foodies can use whatever they have on hand. Throw in a bunch of thyme sprigs, season with salt, pepper, and olive oil, and let 'em go in the oven low and slow. When they're done, simply just puree (after they've cooled down, of course) and then strain the seeds out through a sieve. Add to a pot with stock and cream, adjust the seasonings, and voila - fresh, sweet, roasted tomato soup. It's not as hard any many may think and it's so rewarding.
Chicken Noodle Soup
Making chicken noodle soup from scratch is also as easy, if not easier, than making tomato soup - if you can believe it! While we have to take our hats off to Campbell's and Progresso for making some pretty delicious chicken noodle, sometimes it just pays to make your own. The key to doing this is having a rotisserie chicken - buying one from the store saves an entire step when it comes to cooking and shredding chicken.
For those who really want a homemade feel, stock can be made from scratch by taking the carcass, bones, and skin of the rotisserie chicken and boiling it with a big 'ol pot of water. Or, you could skip this step and use store-bought, which is also fine. Chop up some carrots, celery, and onions, saute in a pot with salt, pepper, and olive oil, then add the stock and chicken and let it all simmer for a few hours on low. Herbs, such as dill, can really add a hint of freshness to the overall flavor of the soup. Adding noodles or rice will make the soup a little thicker and add body to a bowl of otherwise thin soup, too!
Potato Soup
Potato soup is, well... potato soup. It's unclear why this is such a popular choice in the US, but the one thing that can be added to level up any bowl of potato soup is bacon. Second to bacon is cheese - cheddar - which will make it creamy, salty, and bold, compared to what can normally be found in a can.
Give the potatoes a quick sear in the pot before adding stock and cream is a great way to incorporate extra flavor in the potatoes themselves as well, and this sear is even better when it's done in reserved bacon fat.
Clam Chowder
Clam chowder is the one soup that's truly delicious out of a can - not because it's tough to make from scratch, but because buying it pre-made takes the work out of making it from scratch. In fact, the very best way to eat clam chowder is to find it at a local restaurant.
Those lucky enough to live in New England can attest to the fact that coastal restaurants know what they're doing and when they make a chowda', they make it right. Sure, you could find a recipe... But you could also support a local restaurant and work your way through chowders for the season.
Minestrone
A classic Italian soup, minestrone has as many recipes as it does vegetables. There are no two minestrones that are made the same which makes the cooking process quite an adventure. The best advice? Simply make it your own.
The type of noodles (if any), type of beans, the array of vegetables, and seasonings are all areas to play around with. Traditionally, this soup has a canned, diced tomato and chicken broth base, with simple seasonings of salt, pepper, and garlic. It's a good idea to start off with a classic recipe such as this one and then adjust. There's no wrong way to make this soup unless, of course, you're forgetting to garnish it with parmesan cheese before eating it.
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