Itâs finally soup season! Iâll be making soup every week (okay, more like multiple times a week) for the foreseeable future. Join me!
Over the past two decades, Iâve learned that what we put in our bodies matters way more than what we put on our bodies. Itâs why Iâm obsessed with creating soups that arenât just comforting, but packed with all the nourishing, delicious ingredients that leave you feeling full and satisfied. After all, food should be something you look forward toâand soup can absolutely be a meal that checks all those boxes.
Today, weâre diving into my ultimate guide to soup-making. I'm sharing some of my favorite recipes plus tips and tricks for making soups that are cozy, nutritious, and filling.




Hereâs what youâll learn:
Soup Basics ft. my Quick Veggie Soup
How to Make Bone Broth (donât worry, itâs easy!) with a handy Bone Broth Cheat Sheet
Brothy or Blended? ft. a foolproof You-Can-Do-It Tomato Soup
How to Make a Soup a Meal ft. Mini Meatball & Dumpling Soup
How to Make Soup
Thereâs no wrong way to make soupâcreamy, cheesy, brothy, spicy, or slurpyâitâs all good! But if youâre looking for that perfect balance of cozy broth, tons of veggies, and big, bold flavor, youâve got to try my go-to slurpy soup (recipe below). It's super customizable, so you can swap in your favorite ingredients and flavors to make it your own.
Hereâs my basic guide to creating any homemade brothy soup:
(Optional) If youâre using chicken or beef for your soup, sear it first. It doesnât have to be cooked all the way, you just want nice browning and some fat rendered. Remove it from the pot.Â
If you arenât using meat, add a bit of oil to the pot and add the mirepoix (chopped onion, celery, carrots). If you did cook meat, cook the mirepoix in the rendered fat (flavor!). Season as you go!
Add the garlic and cook just until aromatic, about a minute. If you want to add any additional spices or hearty herbs, this is a great time to add them.Â
Add any veggies that you want to cook downâmushrooms, broccoliâand cook for a few minutes.Â
Pour in the broth and bring to a simmer.Â
(Optional) If youâre using meat, add it back to the pot. Let cook for 10-20 minutes to let the flavors meld.Â
Add your grain of choice once the broth comes to a simmer, along with any softer veggies like zucchini and chopped kale. This is also a great time to add tofu. Cook until both are tender. Another reminder: taste and season as you go!
(Optional) If youâre using chicken, remove it from the pot, shred it, and return the meat to the soup. Save the bones for stock!Â
Finish the soup with a swirl of coconut milk, fresh herbs, or scallions and cozy up with your finished product. Whatâs your favorite soup combination? Hereâs one of mine:
How to Make Bone Broth
Weâre officially in the season of roast chickens and slow-cooked meatsâwhich means itâs time to make space in your freezer for bones and veggie scraps! Whenever you make roast chicken (yes, rotisserie counts), ribeye, or any meat on the bone, save those bones. The same goes for your carrot peels, onion ends, and celery tops. Pop them into a freezer bag, and once youâve got a stash, simmer them down into the most delicious, nutrient-packed broth. Pro tip: Make sure to rinse your veggies firstâyou want bone broth, not dirt broth!
What to Save:
Animal Bones (chicken, beef, etc)
Onion Scraps: Any color or variety; save the skin, roots, and any part you donât cut (including shallots, leeks, etc. Make sure leeks are clean!!)
Carrot Scraps: Peels and tops
Celery Ends
Mushroom Stems (cleaned)
Garlic Scraps & Paper
Ginger
Herbs & Herb Stems
What Not to Save:Â
Potato PeelsÂ
Squash Scraps
Pepper Scraps
Anything molded (for obvious reasons)
Print this out and stick it on your fridge! Youâll never schlep pounds of broth home from the store again.
Brothy or Blended?
Blended soups often come too close to baby food for my liking. There are a few exceptions, one of which is this incredible (and incredibly easy) sheet pan soup. The key? Make sure you add enough broth so it's perfectly thin and silky, not too thick. A crunchy topping is a must, too! (Or go old-school and serve it with grilled cheese). This trick works great for tomato and pepper soupsâand don't be afraid to sneak in extra veg (like with my magic sauces). Trust me, no one will notice a hidden carrot or two!
How to Make a Soup Filling
This part is everything! If you want your soup to truly satisfy, you've got to pack it with a protein or a grainâor both! It's what turns a simple soup into a full meal. Your favorite meatball recipe is a great addition to any soup - just roll them smaller they fit perfectly on your spoon. It's a little extra effort, but worth it!
Here are a few of my favorite filling soup inclusionsâmix and match to create your favorite combination.
Proteins:Â
Shredded Chicken
Ground Beef
Meatballs
Chicken Meatballs
Beans
Egg
Grains:
Rice
Rice Noodles
PastaÂ
CouscousÂ
FarroÂ
Dumplings or Gnocchi
And hereâs a recipe to get you started!
All three soup recipes plus your broth cheat sheet can be downloaded here. What deep dive do you want to see next?
















Bone broth, not dirt broth â¤ď¸ . . . Melissa, can you please share about Herbs đđ . . . You're the best đ¤â¨ď¸