Why Make This Recipe
Big-batch soups are perfect for feeding a crowd or for meal prepping. They are warm, comforting, and can be made in advance, saving time on busy days. These soups also allow for creativity, letting you mix and match ingredients based on what you have at home.
Equipment Needed for Big-Batch Soup
- Large pot
- Cutting board
- Sharp knife
- Stirring spoon
- Ladle
- Measuring cups and spoons
What You Need to Make Big-Batch Soup
- Chicken
- Noodles
- Tomato
- Split peas
- Butternut squash
- Broccoli
- Potatoes
- Cheddar cheese
- Onions
- Garlic
- Carrots
- Celery
- Vegetable or chicken broth
- Salt
- Pepper
- Olive oil
How to Cook Big-Batch Soup Step by Step
- In a large pot, heat olive oil over medium heat.
- Add chopped onions, garlic, carrots, and celery; sauté until softened.
- For chicken noodle soup, add diced chicken and cook through. For tomato soup, add crushed tomatoes and broth.
- For split pea soup, add peas and broth and bring to a boil.
- For butternut squash soup, add cubed squash and broth, simmer until soft.
- For broccoli, potato, and cheddar soup, add broccoli and potatoes, cook until tender, then blend and stir in cheese.
- Season with salt and pepper to taste.
- Serve hot.
How to Make Big-Batch Soup
First, gather all the ingredients and equipment. Start by heating oil in your pot and sautéing the veggies. Depending on your choice of soup, add the main ingredients and broth. Cook until everything is tender, and season to taste. Finally, serve warm.
How to Serve Big-Batch Soup
Serve the soup hot in bowls. You can also pair it with crusty bread or crackers. If you’re serving a crowd, consider placing it in a large serving pot on the table for self-serving.
What to Serve with Big-Batch Soup
Big-batch soup goes well with a variety of sides. Consider serving it with a fresh salad, warm bread, or a cheese platter. A simple dessert like cookies or fruit can round out the meal.
How to Store Big-Batch Soup
Cool the soup to room temperature before storing. Place it in airtight containers and refrigerate for up to 3 days. For longer storage, you can freeze it for up to three months.
Tips to Make Big-Batch Soup
- Use fresh ingredients for better flavor.
- Don’t overcrowd the pot; cook in batches if needed.
- Taste the soup as you go to adjust seasoning.
- Allow the soup to cool before refrigerating or freezing.
Variation
You can easily customize this soup recipe. Substitute vegetables or proteins based on what you have. Try adding spices for a different flavor profile or using different broths for a unique taste.
Best Time to Make Big-Batch Soup
Big-batch soup is great for fall and winter months when you crave comfort food. It’s also perfect for gatherings, holidays, or any time you’re feeding a crowd.
Common Mistakes to Avoid
- Not sautéing vegetables enough, which can lead to bland flavors.
- Adding too much liquid; make sure to balance the broth with ingredients.
- Forgetting to taste and adjust seasonings throughout cooking.
Nutritional Notes
Big-batch soups can be very nutritious. Adjust ingredients to include more vegetables or lean proteins for a health boost. Always check the sodium content in store-bought broths if you’re watching your salt intake.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables work well and are super convenient.
How long can I freeze the soup?
You can freeze big-batch soup for up to three months.
Can I make it vegetarian?
Absolutely! Just use vegetable broth and skip any meat or use plant-based proteins.
Conclusion
Big-batch soups are not only practical but delicious. They can be tailored to fit any taste and are perfect for sharing. Following this simple recipe, you can create a comforting meal that warms both body and soul. Enjoy your cooking adventure!
Big-Batch Soup
Ingredients
Method
- Gather all ingredients and equipment.
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, garlic, carrots, and celery; sauté until softened.
- For chicken noodle soup, add diced chicken and cook through.
- For tomato soup, add crushed tomatoes and broth.
- For split pea soup, add split peas and broth, and bring to a boil.
- For butternut squash soup, add cubed squash and broth, and simmer until soft.
- For broccoli, potato, and cheddar soup, add broccoli and potatoes, cook until tender, then blend and stir in cheese.
- Season with salt and pepper to taste.
- Serve hot.
