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Back to Basics: Soup’s on
3 delicious soups without a touch of flour
Soups are a meal that across the globe are beloved and integral in most cuisines. Flavorful, versatile, and unique, a soup is one meal that has the ability to create a homey and cozy atmosphere, which is especially appreciated during these long and cold days of the year. And let’s be honest; we still have a few cold days ahead where we can take advantage of some extra coziness.
To me though, the biggest benefit of all is that most soups can be prepared in the comfort of your home fairly easily and are not at all time-consuming. Soups are great meals to prepare for beginner cooks because cooking a good soup recipe provides delicious outcomes with the least amount of room for error compared to most other meals. For this reason, soups are also great for introducing kids to cooking, and in return help kids gain an appreciation of real home food and motivate them to discover even more recipes; which is especially important in this era full of fast and processed foods.
In this article, I will introduce you to simple and popular recipes for three very different soups: French Onion, Tomato Basil, and Broccoli. While all are unique in their flavor profile and their ingredients, each of these recipes are for restaurant-quality soups that can easily be replicated in your home.
A key element that sets these three soups apart from other versions you may have tried is that none of these recipes call for a touch of flour. Don’t get me wrong, I enjoy using flour for all sorts of cooking, baking, and even for soups when there is no better workaround; but there is no reason to use flour in most soups. Soups with a strong broth, such as French Onion, do not need any thickening agent at all. And most creamy soups can easily be thickened with the vegetables that are already part of the soup by pureeing and reducing the liquid, which also allows all ingredients to nicely settle.
If that sounds complicated, don’t worry. You just need an immersion blender to process the vegetables in the soup right after they soften while the soup continues to cook. This provides you with a fun and fast process that makes for minimal additional cleaning thanks to the small size of the immersion blender. And most importantly, this technique allows the delicious vegetable flavors to nicely enhance the flavor of the soup.
If you don’t have an immersion blender, you can use a regular blender or a kitchen food processor. Simply pour the hot soup into your kitchen tool, process and return it to the pot to continue cooking. Be careful when transferring hot ingredients and leave the vented portion of the blender/mixer slightly open while covering with a kitchen towel during processing to prevent pressure from building up, which can lead to burning. This method is more time-consuming and trickier, so for this reason, I’d highly recommend purchasing an immersion blender since it is a very inexpensive tool that will help you to not only make deliciously creamy soups, but also expand your repertoire of sauces, dressings and much more.
French Onion Soup
French Onion soup is one of the most popular soups in America. The question is how does one get the burst of complex flavors packed into this soup if the main ingredient is a single vegetable — onion? The answer is simpler than most would expect. It is the perfect combination and balance of three of its most important ingredients: onion, beef broth (which can be substituted with vegetable broth), and red wine. After the sliced onion is sauteed, butter and wine are added and reduced. Finally the broth with the other ingredients are incorporated to round it out.
During the simmering process, all of the ingredients release and join together to create a symphony of flavors. This is why the longer it simmers, the fuller the flavor will be. To elevate this soup even more, serve it with Gruyere cheese croutons and add a few extra sprinkles of Gruyere cheese on top for a final touch.
There are many versions of French onion soup — some with many more steps and some with extra ingredients such as dry sherry wine. My recipe is straightforward while providing you with all the flavors that you’d expect from this delicious soup.
Tomato Basil Soup
Tomato Basil Soup is another soup that highlights and elevates a single vegetable. Tomatoes, fresh basil and a touch of cream and Parmesan make this soup stand out. It is easy to make, but you can make preparation even easier and faster by using canned tomatoes. After sauteing the onion, add tomatoes, basil, and heavy cream, and then let it simmer until all are soft and can be processed with an immersion blender.
Once blended, all remaining ingredients are added and cooked for an additional few minutes to let them all nicely combine. Grated Parmesan is especially important here because not only does it add a delicious flavor to the soup, but it also cuts down on the acidity of the tomatoes while working as a thickening agent.
This soup is loved by everyone, but it is most popular with kids for its likable flavor and fast preparation time. For this reason, it was one of the first recipes that I prepared with my daughter Lily when she was 4, and it has been her favorite soup ever since.
Broccoli Soup
In comparison to tomato or onion, broccoli isn’t the most beloved vegetable, which is probably why Broccoli Soup isn’t the most popular soup. But I believe a lot of people will be surprised by just how much they enjoy this easy-to-make soup.
The base of this soup is a combination of broccoli, potatoes, broth and a touch of cream along with a few other ingredients. After the onion, broccoli and potatoes are sauteed, broth is added, and it is all simmered until vegetables soften. This is followed by processing the soup with an immersion blender and adding a touch of cream along with the remaining ingredients. After a few additional minutes of cooking, all the ingredients are nicely combined, and it is ready to be served with a touch of cream and croutons.
One thing I truly believe and have proved time after time is that it does not matter what the food is, but rather how it is prepared. This broccoli soup recipe is a clear example of taking something that not everyone enjoys and turning it into a meal that may make everyone a broccoli lover. Simplicity is often the best way to reach perfection.
Find more recipes for other delicious soups on www.cookinghub.com. Enjoy your soups!
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
Gruyere Coutons
Servings: 4 to 6 servings
Active Time: 10 minutes/Total Time: 10 minutes
These cheesy baguette slices are a must for salads, soups (such as onion soup), and more. You can make them in just minutes, and they are so easy that anyone can make them.
Ingredients:
6 slices of a baguette (or French bread)
1/4 stick (1 ounce) butter, soft (room temperature), adjust if needed
1 cup of Gruyere cheese, shredded (or cheddar or Muenster cheese)
Preheat oven to 350 degrees.
Spread fine layers of butter on each slice of the baguette and place on a baking sheet with parchment paper.
Sprinkle cheese evenly on all slices.
Bake in the bottom part of preheated oven until the cheese melts and starts to bubble and lightly browns (about 3 to 5 minutes) lightly.
Source: Tom Slepicka
Good to know
The terms stock and broth are often used interchangeably. If used correctly, stock is made from bones, while broth is made mostly from meat and vegetables.
Simmering is the preparation of food by cooking it in hot liquid. Simmering occurs prior to the boiling stage when the temperature is just below the boiling point (between 190 degrres and 200 degrees). Simmering is an essential and gentle way of boiling and is used for preparing soup, sauces, and more.
Garlic grating is, in my opinion, a better alternative to using a garlic press because it provides more flavor. It is best to use a fine small hand grater. Keep in mind that in all my recipes, you can use garlic press instead to reach the expected results.
To get the most delicious soups, it is best to let it slightly cool before serving so you and your guest can comfortably eat it right after serving without hassling with a steamy soup while waiting for it to cool. The best temperature for comfortable consumption is between 145 degrees and 160 degrees. For your reference, this rule is imperative in European fine dining establishments.
Croutons
Servings: 4 to 6 servings
Active Time: 10 minutes/Total Time: 15 minutes
Level of Advancement: 1/5
Croutons are a great addition to any soup or salad. They are easy to make and taste 100 times better than store-bought. It is also a great way to use your older bread or baguettes.
Ingredients:
5 slices of bread, diced *
2 tablespoons of frying oil
1 tablespoons of extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper, ideally freshly ground
*Any kind of bread can be used, although croutons work best when made from white bread or baguettes.
Directions:
Place all ingredients into a cold fry pan and thoroughly stir until combined.
Set aside for about 5 minutes.
Then place the cold pan with croutons on a medium-high heat burner and saute with constant stirring until crispy (about 5 minutes).
Serve hot or cold, based on your preference.
Source: Tom Slepicka
Tomato Basil Soup
Servings: 6
Active Time: 20 minutes/Total Time: 20 minutes
This is the easiest soup you can ever make from scratch. The best part of it is that it is super tasty and doesn’t include any processed ingredients — you just let the basic ingredients work their magic. I love to cook this soup with my best assistants, my young daughters. So, give it a try, and you will be nicely surprised.
2 tablespoons frying oil, adjust if needed
1 medium onion, peeled and finely chopped
2 1/2 pounds tomatoes, chopped * or 6 cups of canned tomatoes including liquid **
1 cup of water
1/4 cup of fresh basil, finely chopped (or 1 tablespoon dried basil)
1 cup of heavy cream
1/2 cup Parmesan, grated
1 clove of garlic, peeled and grated
1 teaspoon salt
1/2 teaspoon ground pepper
Optional:
Sour cream
Basil leaves
Olive oil
* Peeling them is unnecessary since you will end up processing the soup with an immersion blender anyway.
Tip: If you want to peel fresh tomatoes anyway: Perform a crosscut on the bottom and cut off the part after the stem. Then, blanch them in boiling water for about 30 seconds. Place them into ice water to cool (about 1 to 2 minutes).
Then, simply peel them by hand.
Note: The process of peeling the tomato skin off can be simplified using a fruit and vegetable strainer attachment or a slow juicer attachment for a KitchenAid (with a saucing screen).
** You can use crushed, diced, whole, or even pureed tomatoes in cans. Cooking with tomato puree may shorten your cooking time.
Directions
Saute onion: Preheat a medium pot on medium-high heat with 2 tablespoons of frying oil and add 1 chopped onion. Saute with occasional stirring until glossy, about 3 to 4 minutes.
While simmering add into the pot: tomatoes, water, and fresh basil. Briefly stir and cover with a lid. Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for 15 minutes (if using fresh tomatoes) or 10 minutes (if using canned tomatoes) with occasional stirring.
Finishing phase: Process soup until smooth with an immersion mixer (while still cooking in a pot).
Add in heavy cream, 1/2 cup of grated Parmesan, garlic, salt and pepper. Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).
Important: Add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes.
Tip: If you want a thicker soup, simply extend the cooking time.
Taste and add salt and/or pepper if needed.
Optionally serve with a touch of thick sour cream, leaves of fresh basil, and a drizzle of olive oil.
Source: Tom Slepicka
French Onion Soup
Servings: 4 to 6 servings
Active Time: 45 minutes/Total Time: 45 minutes
This is one of the most popular soups in restaurants in the United States. It is very easy to make, so it is the perfect soup to try when you haven’t made a lot of soups.
Ingredients:
1/4 cup of frying oil, adjust as you need
5 medium onions, peeled and sliced
2 tablespoons butter
1 cup red wine
4 cups beef broth (or vegetable broth)
2 cups water
2 dried bay leaves (or fresh)
1 teaspoon salt *
1/2 teaspoon ground pepper
* This recipe assumes you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Best served with:
Gruyere Croutons
Gruyere or shredded cheddar cheese (to place on top as a decorative element)
Directions:
Saute onions: Preheat a medium pot on high heat with 1/4 cup frying oil and add sliced onions. Saute with occasional stirring until glossy, about 4 to 5 minutes.
Lower the heat to medium-high and add butter and red wine. Cook with constant stirring until the butter dissolves and about half the wine reduces, about 2 to 3 minutes.
Finishing phase: Add beef broth, water, bay leaves, salt and pepper. Briefly stir and cover with a lid. Bring it to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for 30 minutes with occasional stirring.
Important: Add water or broth if the liquid evaporates more than it should, and then cook for an additional 3 minutes.
Remove bay leaves. Taste and add salt and/or pepper if needed.
Serve with Gruyere croutons (in the soup or on the side), and optionally sprinkle with Gruyere or cheddar cheese.
Source: Tom Slepicka
Recipe
Broccoli Soup
Servings: 6
Active Time: 60 minutes/Total Time: 60 minutes
Over the years, I have met many people who were not fans of broccoli, but I have never met anyone who doesn't like this soup. It tastes fabulous, and is so easy to make.
Ingredients:
2 tablespoons frying oil, adjust if needed
1 large onion, peeled and finely chopped
1 head of broccoli with stem and cut into large pieces
3 medium potatoes, peeled and cut into large pieces
6 cups chicken broth or vegetable broth
1 cup heavy cream
3 cloves of garlic, peeled and grated
1 teaspoon salt *
1/2 teaspoon ground pepper
*This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.
Best served with a touch of whole sour cream, croutons, bread of any kind
Directions:
Saute vegetables: Preheat a medium pot on medium-high heat with 2 tablespoons frying oil. Add chopped onion. Saute with occasional stirring until glossy, about 2 to 4 minutes.
Add broccoli and potatoes. Saute for an additional 2 minutes with constant stirring.
Simmering: Add into the pot the chicken or vegetable broth. Briefly stir and cover with a lid. Bring to a simmer (about 195 degrees) with occasional stirring.
Lower the heat to medium and cook for 40 minutes with occasional stirring.
Finishing phase: Process until smooth with an immersion blender (while still cooking in the pot).
Add heavy cream, garlic, salt and pepper. Briefly stir together and cook with occasional stirring for an additional 5 minutes (now without the lid).
Important: Add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes.
Tip: If you want a thicker soup, simply extend the cooking time.
Taste and add salt and/or pepper if needed.
Source: Tom Slepicka
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. He graduated from culinary school in his hometown of Brno, located in the Czech Republic. He currently is the head chef of the National Czech & Slovak Cooking School in Cedar Rapids. (Tom Slepicka)
French Onion Soup (Tom Slepicka)
Tomato Basil Soup. (Tom Slepicka)
Broccoli Soup. (Tom Slepicka)
Lily loves to help out Dad in the kitchen. (Tom Slepicka)
