How do you season vegetable soup?

[Anonymous]

Parmesan cheese rinds do wonders for giving vegetable soups rich umami flavor. I always keep a bag of them in my freezer.

[Anonymous]

Anonymous wrote:I add cheap cuts of steak and cook in beef bone broth instead of water. I add a bay leaf or two and a garlic based seasoning blend.

This

[Anonymous]

Worcestershire sauce or soy sauce. Adds some depth.

[Anonymous]

Worcestershire Sauce, V8 juice, balsamic vinegar, garlic, herbs. Bouillon. Lemon at the end.

[Anonymous]

Anonymous wrote:My secret ingredient is a jar of Rao's marinara. My soup is legend.

omg I have a cold winter soup and the secret ingredient is the same. Is yours cold, too? I found the recipe way over 10 years ago.

[Anonymous]

Anonymous wrote:Worcestershire sauce or soy sauce. Adds some depth.

My secret sauce is fish sauce - I add a tablespoon to everything after I turn off the stove.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My secret ingredient is a jar of Rao's marinara. My soup is legend.

omg I have a cold winter soup and the secret ingredient is the same. Is yours cold, too? I found the recipe way over 10 years ago.

Cold winter soup 😧

[Anonymous]

Thyme
Sriracha

[Anonymous]

Basil, oregano, bay leaf, and something acidic like lemon juice or vinegar

[Anonymous]

Anonymous wrote:

Anonymous wrote:I add cheap cuts of steak and cook in beef bone broth instead of water. I add a bay leaf or two and a garlic based seasoning blend.

Then it's no longer vegetable soup. You're making beef broth. Yes, beef broth has a lot more flavor than vegetable soup, but that's not what OP asked about.

There’s no wrong way to make vegetable soup. The great thing about soup is you can make it with anything, it’s a great way to use up leftovers. You can leave out the meat chunks and just start with beef broth instead of water and add tomato base as well. I always start with a some type of bone broth instead of water or replace water in any soup recipe with bone broth. Can be chicken, beef, bison, whatever you think will taste best or whatever you have lying around. Anything can be made from it after that, the extra flavor and nutrition are worth the effort. I once made the most delicious cream of mushroom soup using the leftover broth from a pot of chicken soup instead of water. The chicken didn’t overpower the mushroom taste at all, and blended nicely with the fresh cream- it was the best soup I’ve ever eaten. Now I wouldn’t have used a beef or bison base here because they would have taken over the subtlety of the fresh wild mushrooms. I’ve made at least 1,000 soups in my lifetime and not once have they been the same, try something new it just might surprise you.

[Anonymous]

Anonymous wrote:

Anonymous wrote:My secret ingredient is a jar of Rao's marinara. My soup is legend.

omg I have a cold winter soup and the secret ingredient is the same. Is yours cold, too? I found the recipe way over 10 years ago.

Recipe?

[Anonymous]

Swirl in a tablespoon or two of pesto.

[Anonymous]

Hot sauce

[Anonymous]

Anonymous wrote:My secret ingredient is a jar of Rao's marinara. My soup is legend.

I do this too. For soup that’s not tomato-based I use a bit of oyster sauce, plus the usual garlic, and sometimes a bit of ginger.

[Anonymous]

Goya