Chicken and sauces aren’t the only things fast food restaurants serve up. They know how to make soup creamy, delicious, and quick to make all in one. But with all the different types of soup out there, which are the best soups from fast food restaurants that you should pick? Well, restaurants like Panera Bread serve broccoli cheddar soup, Olive Garden serves zuppa Toscana soup, and Chick-fil-A serves a classic chicken soup. But there are tons more! So, let’s tuck in.

🍲 Common Types of Soup Fast Food Restaurants Have

Chicken Noodle Soup

Chicken noodle soup is a staple at fast food chains like Panera Bread, Chick-fil-A, and Wendy’s. These restaurants offer classic soups and side parings for any and all customers. It’s a go-to choice for those seeking a familiar and comforting option. This soup typically consists of chicken broth, chicken pieces, egg noodles, and vegetables such as carrots, celery, and onions.

Tomato Basil Soup

Tomato basil soup is frequently found at fast-casual establishments like Panera Bread, Corner Bakery Cafe, and Au Bon Pain. It’s a very popular choice for those looking for a light, vegetarian option made from ripe tomatoes, fresh basil, garlic, onions, and other herbs and spices. It’s often served hot and garnished with a dollop of cream or a sprinkle of Parmesan cheese.

Broccoli Cheddar Soup

Broccoli cheddar soup is a signature dish at Panera Bread, Subway, and Quiznos. These eateries serve up this creamy and cheesy soup, providing a satisfying blend of vegetables and dairy. This soup usually contains broccoli florets, cheddar cheese, cream, and seasonings.

Vegetable Barley Soup

This type of soup can be found at health-conscious fast food chains like Panera Bread, Sweetgreen, and Freshii. It’s a wholesome and nutritious option for health-conscious people, perfect for these restaurants. The soup is typically packed with a variety of vegetables like carrots, potatoes, onions, and peas, along with pearl barley.

😋 Best Soups from Fast Food Restaurants

Panera Bread: Broccoli Cheddar and Chicken Noodle Soup

Panera Bread is a renowned name in the fresh and healthy food scene. It has two of the best soups from fast food restaurants to date, with their Broccoli Cheddar and Chicken Noodle Soup. The Broccoli Cheddar Soup is a creamy and cheesy soup with 370 calories and is made with fresh broccoli, carrots, and onions. The Chicken Noodle Soup is a classic comfort food made with tender chicken, egg noodles, and vegetables.

Tim Hortons: Tomato & Feta Soup and Potato with Bacon Soup

The Canadian fast food chain King serves up fantastic coffee, donuts, and…soup? That’s right! Tim Hortons serves up two delicious soups. The Tomato & Feta Soup is a creamy and flavorful soup made with tomatoes, feta cheese, and herbs, while the Potato with Bacon Soup is a hearty and filling soup made with potatoes, bacon, and cream.

Chick-fil-A: Chicken Soup and Chicken Tortilla Soup

Delicious chicken isn’t the only thing on the menu at Chick-fil-A. They also have a delicious soup collection. The Chicken Soup is a classic comfort food made with tender chicken, carrots, and celery. All this for just 280 calories with their Chicken Soup Bowl. The Chicken Tortilla Soup is something quite special. It’s a spicy and flavorful soup made with shredded chicken, corn, and black beans.

Quiznos: Broccoli Cheddar Soup

Despite the scarcity and sad downfall of this chain, Quiznos still makes a delicious broccoli Cheddar Soup that can compete with others. This creamy and cheesy soup is made with fresh broccoli, carrots, and onions and sits between 120 and 220 calories. The soup can pair perfectly with a sandwich or salad or just enjoyed by itself.

Olive Garden: Zuppa Toscana, Pasta e Fagioli, and Minestrone

The Italian icon delivers not only delicious pasta dishes but also fantastic soups. Three of the most popular soups at Olive Garden are the Zuppa Toscana, Pasta e Fagioli, and Minestrone.

The Zuppa Toscana is a spicy soup made with sausage, potatoes, and kale, while the Pasta e Fagioli is a hearty soup made with pasta, beans, and vegetables. The Minestrone soup takes a step away from these two with its classic combination of tomatoes, beans, and pasta.

Au Bon Pain: French Onion Soup

Au Bon Pain is a top-tier fast-casual chain known to many for its baked goodies. But alongside its pastry companions lies a delicious classic French Onion Soup. This soup has only 110 calories and features tasty caramelized onions simmered in a rich beef broth, topped with a toasted baguette slice and melted cheese for a classic French-inspired treat.

Wendy’s: Chili

Wendy’s burgers and fries aren’t the only reason they have the crowds running to them. They also serve up a hearty and flavorful Chili. It’s also both a deliciously warm and filling meal made with ground beef, kidney beans, tomatoes, and a blend of spices that packs only 253 calories.

Legal Sea Foods: New England Clam Chowder

This seafood giant has dabbled in the world of soups, and they came back with a classic. Legal Sea Foods offers a fantastic classic New England Clam Chowder. This rich and creamy soup features tender clams, potatoes, onions, and savory seasonings, capturing the essence of traditional New England flavors.

Subway: Soup of the Day

A true pioneer of the Subway sandwich. Subway stands tall in the sandwich scene, but did you know they also have soups? The soups vary by location and season, but some popular options include Chicken Noodle Soup, Broccoli Cheddar Soup, and Tomato Soup.

The former is made of fresh broccoli florets, creamy cheddar cheese, and a blend of seasonings, while the latter is crafted from ripe tomatoes, aromatic basil, onions, garlic, and spices.

Noodles & Company: Wisconsin Mac & Cheese Soup

Noodles & Company isn’t a restaurant that should be overlooked. They’re known for their diverse selection of tasty noodle dishes. They offer a delicious twist on classic comfort food with their Wisconsin Mac & Cheese soup. At 530-1050 calories, this soup combines the flavors of macaroni and cheese with a creamy soup base. Topped with crispy bacon bits and green onions, it’s just a hearty and delicious American fusion meal.

🧐 Frequently Asked Questions

Knowing how to make soup creamy is all well and good, but have you ever felt like spitting it out because it’s too salty? A salty soup is the last thing you want, and all types of soup can fall prey to it. Luckily for you, I’ve got some tips on how to make soup less salty. You can make soup less salty by diluting it, adding dairy, and using citrus or vinegar. But this isn’t all! So, let’s get into how you can make that soup less salty.

📌 How to Prevent a Salty Soup

Use low-sodium broth: If you’re using store-bought broth, look for a low-sodium option. This will help you control the amount of salt in your soup.

Taste as you go: It’s important to taste your soup as you’re cooking it. This will help you adjust the seasoning as needed and avoid over-salting.

Salty ingredients: Some ingredients, such as canned tomatoes, cheese, and cured meats, are naturally high in sodium. So, be mindful of these ingredients and adjust your seasoning accordingly.

Use fresh herbs and spices: Fresh herbs and spices can add flavor to your soup without adding extra salt. Try using herbs like thyme, rosemary, and bay leaves or spices like cumin, coriander, and paprika.

Make your own broth: Making your own broth is a great way to control the amount of salt in your soup. You can also freeze leftover broth for future use.

💡 Ways to Make Soup Less Salty

Dilute the Soup

The most straightforward way to reduce the saltiness of your soup is dilution. You can add more water, broth, or stock to the soup to dilute the salt content. If you don’t want to dilute the flavor of your soup, you can use unsalted broth or stock.

You can also add some vegetables like carrots, potatoes, or beans to the soup. Another method to dilute the soup while enhancing its flavor is by incorporating additional cooking liquids, such as tomato juice or coconut milk.

Add Dairy

Adding dairy is another way to compensate for salty soup. You can add a dollop or swirl of yogurt, heavy cream, milk, or sour cream to the soup before serving. The neutral flavor of the dairy serves a diluting function, and it also adds creaminess to the soup.

If you’re using milk, you can also use skim milk to reduce the fat content of the soup. For a dairy-free option, consider using unsweetened plant-based milk such as almond milk or oat milk.

Use Citrus or Vinegar

You can also add citrus or vinegar to counter a salty soup. Just add a squeeze of lemon or lime juice or a splash of vinegar to the soup to help balance the saltiness of the soup, but don’t add too much.

There are also different types of vinegar, such as balsamic or rice vinegar. These will add a varying delicious, unique flavor and reduce saltiness.

Soak Up the Salt

Another way how to make soup less salty is to soak it up. You can add some pieces of bread, tortillas, or potatoes to remove saltiness. These starchy foods will absorb some of the salt and reduce the saltiness of the soup. Just remember to remove it prior to serving.

You can also use cooked rice and pasta as well. These alternatives not only soak up excess salt effectively but also contribute to the soup’s texture and heartiness.

Use Thickening Agents

Using thickening agents isn’t only great for knowing how to thicken soup, but it’s also a viable option for making soup less salty. You can add some flour, cornstarch, or arrowroot powder to the soup. However, be careful not to add too much, as it can make the soup too thick.

You can even use pureed vegetables such as cauliflower or butternut squash as natural thickening agents. These vegetables will help to reduce the saltiness and add vitamins, minerals, and fiber to the soup.

Adjust Other Seasonings

For a much simpler method, you can adjust other seasonings in the soup to balance the flavor. Adding more herbs, spices, or vegetables to the soup can enhance the flavor. You can also try adding some sweetness to the soup by adding some honey, sugar, or maple syrup. However, be careful not to add too much, as it can make the soup too sweet.

🧐 Frequently Asked Questions

Craving that thick, rich soup but lacking the know-how to get it creamy? We’ve all been there. Thankfully, I’ve made knowing how to make soup creamy as easy as ever. Knowing how to thicken soup is equally important for a creamier soup, but let’s tackle making soup creamy first.

You can make soup creamy by using cream, a roux, yogurt, coconut milk, and plain milk. But there’s much more to cover than just adding ingredients. So, let’s jump right in!

📌 Benefits of a Creamier Soup

Enhanced Texture and Flavor: The addition of cream, dairy, or other ingredients in the soup can contribute to a richer texture and better-tasting flavor. 

Nutrient-Rich Option: A creamier soup can offer an extra source of additional nutrients from dairy products, such as calcium and protein, which can contribute to a balanced diet.

Digestion: The smooth and velvety consistency of creamier soups can be easier to swallow and digest. A suitable consistency for those with swallowing difficulties or sensitive digestive systems.

Versatile Culinary Base: Creamier soups can serve as a delicious multi-use base for incorporating various ingredients like vegetables, meats, or seafood. This allows for creative and customizable culinary options.

🫕 Preparation Techniques

Sautéing Aromatics

Before knowing how to make soup creamy, you’ve first got to prepare it. Start by sautéing your aromatics in a little bit of oil or butter. This’ll help to bring out their flavors and aromas, which will add to the creamier flavor of the soup. Sauté the aromatics until they’re translucent and fragrant, but be careful not to let them brown.

Blending for Smoothness

Pureeing your soup is one of the best ways to make soup creamy for a more natural, delicate texture. You can use a blender, food processor, or immersion blender to puree your soup to the desired consistency. Be sure to let the soup cool slightly before blending, and work in batches if necessary.

Simmering to Perfection

Simmering your soup is also another important step in achieving a creamy texture. Allow your soup to simmer gently over low heat, stirring occasionally, until it thickens and the flavors meld together. This can take anywhere from 20 minutes to an hour, depending on the ingredients you’re using.

💡 Ways to Make Soup Creamier

Add Cream

The best way how to make soup creamy is by adding cream. Whether you use heavy cream, half-and-half, or light cream, adding a splash or two will give your soup a velvety texture and rich flavor. This is great for adding a creamy texture to classic soup and sides parings. Not only does the cream thicken the soup, but it also balances out the acidity.

To add cream to your soup, simply pour it in slowly, stirring constantly to prevent curdling. If you’re worried about the calories, you can use a lower-fat cream or substitute it with milk or yogurt.

Make a Roux

Making a roux is another great way to thicken your soup and make it creamier. It’s a mixture of equal parts butter and flour. A roux works thanks to the starch present in side it. This paste is then added to the soup to thicken it and give it a creamy texture.

To make a roux, melt butter in a saucepan over medium heat. Add an equal amount of flour and whisk until the mixture turns into a paste. Cook for a few minutes until the roux turns a light brown color. Add the roux to your soup and stir until it’s fully incorporated.

Use Milk

If you don’t have cream on hand, you can use milk to make your soup creamier. While it won’t be as rich and velvety as cream, it’ll still give your soup a creamy texture and mellow out any acidity.

To use milk, simply pour it into your soup and stir until it’s fully incorporated, ideally simmering for a bit longer afterwards to allow the soup to further thicken. If you’re using low-fat milk, you may need to use more to achieve the desired creaminess.

Add Yogurt

Yogurt is another great way to make your soup creamier while also adding a tangy flavor. Greek yogurt works especially well in soups because it’s thicker and creamier than regular yogurt. To add yogurt to your soup, whisk it in slowly, stirring constantly to prevent curdling. If you’re worried about the tangy flavor, you can use a plain, unsweetened yogurt or mix it with milk or cream.

Use Coconut Milk

If you’re looking for a dairy-free option, coconut milk is a great alternative to cream. It’s thick and creamy, with a subtle coconut flavor and tons of healthy benefits. To use coconut milk, simply pour it into your soup and stir until it’s fully incorporated. If you’re worried about the coconut flavor, you can use light coconut milk or mix it with another milk or cream.

Thicken with Nuts

Nuts are a great way to add creaminess to your soup while also adding healthy fats and protein. Cashews and almonds work especially well in soups because they’re creamy and mild in flavor.

To use nuts, soak them in water for a few hours or overnight to soften them. Drain the nuts and blend them with a little water until they form a smooth paste. Add the paste to your soup and stir until it’s fully incorporated.

Puree Your Soup

Pureeing your soup is another great way how to make soup creamy. This works especially well for soups that contain vegetables, legumes, or beans. After cooking the ingredients, allow them to cool slightly before blending until smooth.

To puree your soup, you can use a blender, food processor, or immersion blender. Be sure to blend in batches if you’re using a blender or food processor. Also, be careful not to overfill the container.

Use Cornstarch or Flour

Cornstarch or flour can also be used to thicken your soup and make it creamier. Simply whisk a tablespoon of cornstarch or flour into a small amount of cold water until it forms a smooth paste. Add the paste to your soup and stir until it’s fully incorporated.

Be sure to whisk the paste well to prevent lumps from forming. You can also cook the soup for a few minutes after adding the paste to help it thicken.

Finish with Butter

Finishing your soup with a pat of butter is a great way to add richness and creaminess. Simply stir in a small amount of butter before serving to give your soup a velvety texture and rich flavor, much like Indian butter chicken sauce. Be sure to use unsalted butter so you can control the saltiness of your soup. Knowing how to make soup less salty can counter this if it does happen.

🧑‍🍳 Types of Creamy Soup You Can Make

Cream of Mushroom Soup: This creamy soup is rich and velvety and made with pureed mushrooms, cream, and savory seasonings. It offers a comforting and earthy flavor.

Potato Leek Soup: A smooth and creamy soup featuring tender potatoes, sautéed leeks, and a touch of cream, providing a delicate yet satisfying taste.

Creamy Tomato Soup: A luscious and tangy soup crafted from ripe tomatoes, onions, and cream, delivering a classic and comforting combination of flavors.

Broccoli Cheddar Soup: A decadent and indulgent soup combining tender broccoli florets, sharp cheddar cheese, and cream, resulting in a creamy and flavorful dish.

Clam Chowder: A hearty and creamy soup made with tender clams, potatoes, and cream, offering a rich and briny taste of the sea.

Butternut Squash Soup: A velvety and sweet soup featuring roasted butternut squash, aromatic spices, and cream, providing a warm and comforting flavor profile.

🧐 Frequently Asked Questions

Those cold late nights left you with more soup than you expected? Just learned how to make soup creamy and delicious but don’t know what to do with the leftovers? Why waste a perfectly good soup when you could learn how to freeze soups instead!

You can freeze soup using souper cubes, plastic containers, and glass containers. But this isn’t all! I’ve got tips and methods in my guide to freezing soups, so let’s get started.

📌 Benefits of Freezing Soup

Extending Shelf Life: Freezing soup can effectively extend its shelf life, allowing you to keep it for three months or longer without losing much in terms of flavor or quality.

Convenience and Meal Prepping: Freezing different types of soup aligns perfectly with any meal prep routine. You can prepare large batches of various soup and freeze them in individual servings.

Health and Nutrition: Frozen soup helps lock in its nutritional value. No more sacrificing health benefits, thanks to freezing. 

🍜 Types of Soups Suitable for Freezing

Broth-Based Soups

Broth-based soups, such as chicken noodle soup or minestrone, typically freeze excellently due to their water content.

Creamy Soups and Dairy Considerations

Creamy soups often separate when frozen. But there’s a workaround, as adding milk, cream, or dairy components after thawing will solve this. For example, freeze a potato leek soup without/ before adding the cream, and stir it in once reheated.

Vegetable and Pureed Soups

Soups made from vegetables or those that are puréed, like sweet potato soup, can be frozen with great success as they have fewer components that can change texture.

Meat and Seafood Soups

Soups containing cooked meat and seafood can be frozen. Meat soups should be frozen in bite-sized chunks, while seafood should be slightly undercooked. It will finish cooking when you reheat it.

Soups Containing Pasta and Grains

You can freeze soups with pasta, rice, or grains, but make sure to separate the soup base from the pastas or grains when freezing.

🧑‍🍳 Preparation for Freezing Soup

Cooling Soup Properly

Allow your soup to reach room temperature. A rapid cool-down process helps preserve the texture and prevent the growth of bacteria. To expedite cooling, I often place the pot of soup in a sink filled with ice water and stir it occasionally.

Portioning Soup

This approach not only makes thawing easier but also minimizes waste. You can use soup cube trays or Souper Cubes for more precise soup portions. For larger quantities, I use heavy-duty freezer bags, laying them flat in the freezer to save space.

Adding or Removing Certain Ingredients

Soups that contain cream, pasta, or grains can change in texture after thawing. So, it’s best to remove these ingredients when you plan to freeze soup. You can add them after, if you still want to. But freezing soup with potatoes can work well since most potatoes maintain their structure when frozen and reheated properly.

To successfully freeze soup, I cool it to room temperature to prevent bacterial growth. Then, I portion it into freezer-safe containers, leaving space for expansion during freezing. This allows several months of storage while preserving its fresh taste.

💡 Best Containers for Freezing Soup

Container Options and Materials

You can use Souper Cubes for freezing soups as they’re specifically designed for freezing and storing soups. These freezer cubes include airtight lids to prevent freezer burn and are easy to stack. Alternatively, you could use these freezer-safe options:

• Plastic Containers: Lightweight and inexpensive. Best to have them as BPA-free.
• Glass Containers/Jars: Glass retains flavors better and doesn’t stain.Ensure they’re tempered. 
• Silicone Molds: For smaller portions. They’re also flexible and freezer-friendly.
• Freezer Bags/Bags: Gallon-sized, heavy-duty bags are suitable for liquid soups. Remove air before sealing

❄️ Freezing Techniques for Soup

When I freeze soup, it’s crucial I do so in a way that retains its quality and flavor. Preventing freezer burn and managing expansion due to the liquid nature of soups are my top priorities. I’ve honed in on two key methods to ensure optimal results: avoiding freezer burn and controlling expansion, as well as staging the freezing process when needed.

Labeling and Dating

Labeling prevents the mystery meal scenario and lets you keep track of how long the soup has been frozen. Use labels that stick to the surface even in cold temperatures, writing the name of the soup and the freezing date.

Maximizing Freezer Space

Use containers that are uniform in shape and size for efficient stacking. Square or rectangular freezer containers take up less space than round ones, and getting all similar shapes makes them even easier to store. For soups that will be used within a shorter period, freezer bags can be laid flat, creating stackable layers.

• Stacking Souper Cubes can save space due to their uniform size.
• Fill containers to the appropriate level, allowing expansion during freezing—typically an inch of headroom.
• Use silicone molds or ice cube trays for freezing small portions; transfer the frozen blocks into a gallon-sized bag to consolidate space.

Avoiding Freezer Burn

Make sure to remove as much excess air as possible from the storage container. This is because air can cause dehydration and oxidation in frozen food.

• Containers: Use airtight plastic containers or freezer bags.
• Wrapping: If you’re using containers that aren’t airtight, double-wrap them with plastic wrap.

Freezing in Stages

You’ll often need to freeze soup in stages, particularly when it involves ingredients that don’t freeze well.

1. Base Soup: I freeze the broth and main components first.
2. Garnishes and Fresh Herbs: Garnishes such as fresh herbs or cream are added after thawing.
3. Portion Size: Freezing in individual servings can be beneficial as it simplifies defrosting and ensures minimal waste.
4. Reheating: Always be cautious when reheating to avoid prolonged cooking. This might adversely affect the soup’s flavor and texture.

🫕 Thawing and Reheating Frozen Soup

There are a ton of things to do and consider when thawing and reheating the soup. Safety is at the top, so let’s first tackle that aspect of the process.

Safe Thawing Practices

Safely thawing the frozen soup helps prevent any bacterial growth. A colder temperature helps stop bacteria growth. The most reliable method is transferring the soup from the freezer to the refrigerator and letting it thaw overnight. This gradual process helps maintain the soup’s integrity.

For quicker thawing, I place the sealed container in a bowl of cold water, changing the water every 30 minutes to keep it cold.

Reheating Methods

Once the soup is thawed, the next step is reheating. Temperatures vary between certain dishes, but you generally wanna keep reheating at 165°F for about 15 seconds. You can use either the stovetop or microwave.

If you’re using the stovetop, reheat the soup over medium heat, stirring occasionally, until it’s heated through. In a microwave, use a microwave-safe dish, cover it with a lid, and stir every couple of minutes until it’s hot. Be careful with cream-based soups, as they can curdle if heated too quickly.

Maintaining Soup Quality and Texture

To preserve the quality and texture of the soup, avoid high heat. This can cause the ingredients to break down or the soup to curdle. If you’re dealing with chunky soups, watch closely to ensure the ingredients don’t become mushy. For creamy soups, low and slow reheating on the stovetop works best.

Keeping the lid on also retains moisture and prevents drying out. If I’m in a hurry, I may use an Instant Pot on the ‘Keep Warm’ setting after the soup is thawed, as it’s a gentle way to get things heated thoroughly.

You can easily rethicken soup with my guide on how to thicken soup!

🥣 Freezing Soup with Unique Ingredients

Freezing soups with unique ingredients, like coconut milk, eggs, or fresh herbs, should be done with more care.

Coconut milk-based soups: Freeze them without the coconut milk and add them when reheating to prevent the coconut milk from separating. 

Egg-based soups: Eggs should be slightly undercooked if they’re reheated to avoid a rubbery texture. 

Fresh herbs-based soups: Freeze them separately as an ice cube garnish.

🥄 Layering Flavors

Flavors can diminish over time, even in the freezer. So, your best approach is to intensify the flavors before freezing. When you’re ready to thaw and reheat, the base flavors will still be robust, allowing for any necessary adjustments or additional garnishes. I often prepare my stock with extra seasoning or use an Instant Pot to concentrate the flavors. 

🫙 Utilizing High-Tech Freezing Gear

For those interested in using some high-tech freezing gear, products like souper cubes are indispensable. These silicone molds are freezer-safe and ideal for portion control. You can even use equipment like a vacuum sealer for airtight storage. This significantly extends the soup’s freezer life while maintaining its quality.

🧐 Frequently Asked Questions

The distinction between soup and stew is a fine line that only a few care to define. But when they do, it often leaves you knowing the same, if not less, than before. Well, let me help you out. The difference between soup and stew lies in their textures, bases, ingredients, and cooking styles.

Knowing how to make soup creamy, a stew thicker, and both equally delicious will truly set them apart. But what else? Below, I cover all the differences between soups and stews.

🤷‍♂️ What is Soup?

Soup is a liquid dish typically consisting of a broth, stock, or liquid base, combined with various ingredients such as vegetables, meat, or grains, often seasoned for flavor. It’s commonly served hot, and can vary in consistency from thin and clear to thick and hearty.

🤷‍♀️ What is Stew?

Stew is a thick, hearty dish made by simmering solid ingredients like meat, vegetables, and sometimes legumes or grains in a flavorful liquid or sauce until they are tender. This creates a rich and savory consistency. Stews are often cooked slowly to allow the flavors to meld, creating a well-balanced and comforting meal.

💡 Soup Vs Stew – Differences Between Soup and Stew

Consistency and Texture

Soup often has a more liquid consistency, allowing ingredients to float freely. Stew is thicker, with less liquid, and the ingredients are more densely packed, resulting in a heartier texture.

Cooking Time

Stews generally require a longer cooking time than soups. This extended simmering helps in tenderizing tougher cuts of meat often found in stews, and it allows flavors to meld together more fully.

Amount of Liquid

The hallmark difference lies in the amount of liquid used; soups typically have more, making them thin and brothy, while stews have less liquid and are consequently thicker.

Common Ingredients

The key difference lies in the amount of liquid used by both. Soups typically have more liquid, making them thin and brothy. Stews have less liquid and are consequently thicker.

📌 Types of Soup and Stew

Soup Categories

Clear Soups:

Broth-based

These soups, like chicken soup, are characterized by a clear, flavorful liquid made by simmering meat, poultry, or fish bones.

Consommé

A refined clear soup made by clarifying homemade broth, ensuring absolute transparency and concentrated flavor.

Thick Soups:

Purees

Purees are made by blending vegetables or legumes until smooth, with a base that often includes stock or cream, like a classic tomato soup.

Cream Soups

These soups are enriched with cream or milk for a velvety texture. Examples include cream of mushroom or cream of asparagus soup.

Bisques

These are traditionally creamy and smooth soups based on crustaceans, for example, a rich lobster bisque.

Specialty Soups:

Cold Soups

Served chilled, these cold soups are refreshing on a hot day; gazpacho is a popular vegetable-based cold soup.

International Soups

These soups are diverse in origin, like the spicy Thai tom yum or the ubiquitous Italian minestrone. Each carries distinct regional flavors corresponding to where they were made.

Stew Varieties

Meat-Based Stews:

Beef Stew

A hearty stew made with chunks of beef simmered until tender with vegetables like carrots and potatoes in a thickened sauce.

Bouillabaisse

Originating from Marseille, this stew combines various fish species and shellfish with tomatoes, saffron, and herbs.

Coq au Vin

A French stew where chicken is braised with wine, lardons, mushrooms, and optionally garlic.

Seafood Stews:

Cioppino

A fish stew native to San Francisco, typically made with a variety of seafood in a tomato and wine sauce.

Vegetable-Based Stews:

Ratatouille

A French Provencal dish consisting of vegetables stewed together, highlighting eggplant, zucchini, and bell peppers enriched with herbs.

Gumbo

Often includes okra, meat or shellfish, and a variety of vegetables, characterized by its thick, roux-based sauce with Creole and Cajun flavors.

Legume Stews:

Lentil Stew

Incorporates lentils as the main ingredient, cooked with vegetables and often flavored with spices and herbs.

Chili

A robust stew with meat or a vegetarian protein, beans, and a mixture of chili spices, known for its rich, spicy punch.

🧑‍🍳 Preparation and Cooking Methods

Soup Preparation Techniques

• Focus on the foundational liquid base when preparing soup.
• Craft a stock or broth by simmering bones or vegetables in water with herbs and seasonings, adjusting duration for desired flavor depth.
• Select and prepare ingredients with precision, cutting vegetables and meat into uniform, bite-sized pieces.
• Utilize the crucial technique of sweating vegetables like onions, carrots, and celery to release flavors before introducing the liquid.
• Then add everything together in a pot and bring it to a boil
• Reduce to a simmer after, skimming off any foam or excess fat that surfaces. This lets the flavors marry over a gentle heat

Timing is crucial, so make certain not to overcook the ingredients, so the vegetables maintain some of their texture and the proteins, if present, to be tender.

Stew Cooking Methods

When making stew, your approach should be bolder and more robust, focusing on the key combination of searing and slow cooking. The low and slow cook time allows for the flavors to concentrate and the meat to become fork-tender.

• Begin by searing the meat in a hot pan to develop a rich and caramelized crust.
• Once achieving the desired browning, set the meat aside and, in the same pan, sauté a hearty mix of vegetables, following a process similar to making soup.
• Return the meat to the pan and add just enough liquid to cover the ingredients.
• You can add stock, wine, or a combination thereof for complexity
• Even seasoning with a bouquet garnish for aromatic depth
• After adding some additional ingredients, cover the pot and simmer slowly, often for several hours

🫕 Storage and Reheating

Storing Leftover Soup

When storing leftover soup, ensure it’s cooled to room temperature before refrigerating. Use airtight containers and aim to consume the soup within 3 to 4 days for optimal freshness, especially if it contains dairy or seafood, as these ingredients can spoil quickly.

For long-term storage, pour the soup into freezer-safe bags or containers, label them with the date, and freeze them, allowing the soup to last for 2 to 3 months in the freezer. You can use my guide to freezing soup for the ways and tips to freezing soup.

Preserving Stew for Later Use

Preserving stew involves a process akin to soup, with a focus on its denser texture. After cooling, store the stew in airtight containers, allowing space for expansion during freezing. For freezing, transfer it to heavy-duty bags or containers, remove air, label it, and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and warm on the stove over low to medium heat, stirring occasionally to prevent burning.

🧐 Frequently Asked Questions

The key to any great soup lies within its consistency – not too thick, not too thin. A perfect soup is centered around flavor, experience, and a delicious soup side dish. But a runny consistency happens even with the best of chefs. Much like knowing how to make soup less salty, you need to know how to thicken soup. Well, I’ve got several of the best ways. 

You can thicken soup using cornstarch, roux, vegetable purees, egg yolk, and reduction. But there are a couple more tricks for thickening soup. So, let’s dive in!

📌 What Causes Soup to be Runny?

Excessive Water/Broth: If you add too much water or broth, the soup’s base becomes too thin.

Insufficient Simmering: Without enough time simmering, water doesn’t evaporate, which thickens the soup naturally.

Low Ratio of Thickeners: Soups usually need a thickening agent like flour, cornstarch, or potatoes, and if you use too little, the consistency won’t be right.

High Water Content in Vegetables: Some vegetables, such as tomatoes or zucchini, release water as they cook, contributing to a thinner soup.

Undercooked Grains or Legumes: When you use rice, pasta, or beans, they have to be cooked long enough to release starches that naturally thicken the broth.

Rapid Cooking: Slow cooking allows for better melding of flavors and reduction, while rapid cooking might not give enough time for the soup to thicken.

💡 Ways to Thicken Soup

Cornstarch or Arrowroot Slurry

A quick and simple solution for thickening soup. This method is particularly useful when you want a clear or glossy finish in the soup, as cornstarch and arrowroot have the capacity to create a smooth texture without clouding the liquid. Cornstarch or arrowroot slurry is also a preferred option for those who may have dietary restrictions, as it is gluten-free compared to alternatives like flour-based roux.

It involves creating a slurry with one part cornstarch or arrowroot and two parts cold water, smoothly incorporating it into the simmering soup while stirring constantly to prevent lumps.

Roux-Based Thickening

When aiming for a richer flavor and creamy texture in the soup, you can rely on a roux by cooking equal parts flour and fat until they form a paste. Just add the roux in small increments while continually whisking.

The flour in the roux serves as a thickening agent, absorbing and swelling with the liquid in the soup, resulting in a luscious, velvety texture. The fat component, often butter, contributes to the overall richness and enhances the flavor profile of the soup.

Reduction Method

Simmering the soup over low heat will also naturally thicken it through the reduction method. The basis of this method is the evaporation of water and solidification of the ingredients in the soup. This process allows excess water to evaporate and other ingredients that are present in the soup to thicken. In turn, leaving a thicker consistency.

This process also intensifies flavors and is suitable for broths and stocks. However, vigilance is necessary to prevent burning or overly concentrated flavors during the reduction process.

Pureed Vegetables

For a health-conscious approach to soup thickening, try pureed vegetables. Just blend them until smooth and mix into the soup. Vegetables like cauliflower, carrots, or potatoes, when blended until smooth, create a nutrient-rich base, adding thickness to the soup.

The pureed vegetables act as a natural thickening agent, creating a velvety and balanced texture in the soup. Beyond their thickening properties, these purees introduce a spectrum of colors, flavors, and essential nutrients, enhancing both the visual appeal and nutritional content of the dish.

Egg Yolks

Egg yolks contribute to soup thickening through their emulsifying properties. When whisked and tempered with a bit of hot soup before being reintroduced into the pot, they emulsify. The proteins in egg yolks act as binding agents, assisting in thickening the soup by creating a cohesive structure.

The emulsification process with egg yolks also lends a rich and smooth consistency, enhancing the overall mouthfeel. Beyond their thickening role, egg yolks bring a balance of flavors and textures to soups.

Cheese or Cream

Incorporating grated cheese or heavy cream into soup provides a route for achieving a thicker, richer texture and a luxurious feel, enhancing the overall body of the soup. The emulsifiers in cheese help blend fats and liquids, contributing to a smooth consistency.

Cream’s proteins act as binding agents, stabilizing the soup and preventing separation. The choice between the two depends on the desired flavor and texture of the soup. But both act as similar great thickeners.

Bread Crumbs

For a quick thickening method, particularly in rustic soups, sprinkle in dried bread crumbs to absorb excess liquid and achieve the desired thickness. By carefully selecting the most appropriate method based on the recipe and desired outcome, each technique imparts distinctive qualities and benefits to the soup.

🥘 Adjusting Soup Thickness

Correcting Over-Thickened Soup

If you find your soup has become too thick, there’s an easy fix. Gradually add small amounts of a liquid such as broth, water, or milk, stirring constantly until the desired consistency is reached. It’s vital to do this slowly and taste as you go to ensure you don’t dilute the flavors too much.

Balancing Flavors and Textures

Balancing flavors and textures in your soup is key to a satisfying dish. If the soup’s thickness has muted the flavors, introduce a tangy element like lemon juice or vinegar to brighten it up. Enhance the texture of creamy soups with something like croutons for a contrasting crunch. Always aim for a harmony of tastes and sensations in every spoonful.

🧐 Frequently Asked Questions