This is how to give your homemade soups a restaurant edge.
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I dont believe in soup season.
But Im a simple maneasy to just.
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In the middle of July?
Give it to me, dammit.
Cookingand making soup, in particularhas long been a love language for me.
But it wasnt always this way, and neither was I.
Before I became a line cook, my soup sucked.
It was watery, flavorless, sadly speckled with flecks of mushy carrot or tough chicken breast.
Its not as easy as following the recipewhether from the restaurant binder or the internet.
But hey, I got sucked under the weeds and kicked off my station so you dont have to.
And why wont good, old-fashioned water do just fine?
Think about the difference between water and stock.
Water iswell, just water.
Now, think about building a good, strong house.
In this analogy, water is to sand as stock is to concrete.
Thats what we call depth of flavor in the restaurant world.
Theres no shortcut to creating a flavor depth.
It happens over time, gradually, like a snowball becoming an avalanche.
Each step in making soup is an opportunity to add flavor.
Sweating aromaticslike garlic, shallots and gingerand caramelizing harissa paste will create the base flavors of a good curry.
Coconut milk, cilantro, chiles and lime balance that rich depth with bright, herbaceous and acidic notes.
Invest in a Vitamix
Think about the best bisque, chowder or tomato soup youve ever had.
Was it smooth or pithy?
Smooth, of course.
Its not magic, its a blender.
Ive never worked in a restaurant that doesnt have a Vitamix.
Ive staged or interviewed in one or two that lacked one, and I didnt go back.
Without one, youll never get your soup silky-smooth.
If you’re able to, definitely get your hands on a pitcher Vitamix blender.
Theyre not cheap, but trust me: its worth it.
Contrast Your Textures
Whats a life without ups and downs?
Whats lemonade without lemons and sugar?
Whats soup without a little smooth and a little rough?
The texture of a dish changes the way you perceive it.
Soup is no different, and any good restaurant is no stranger to this.
You, too, can do this at home.
Try adding toasted breadcrumbs and some fresh basil to a bowl oftomato soup.
Sprinkle some air-fried shallots and garlic atop a spicy-sweet panang curry.
Throw some roasted pepitas over your silky-smooth pumpkin soup this fall.
Get creative with it, and dont be shy.
The crunch is worth the bite.
For the smoothest soup, use a Vitamix.
For contrast, add toppings with different textures.
With these tips, you’ll be making soup like a pro in no time.
