Soup is one of the oldest and most universal expressions of cooking—simple, soulful, and endlessly adaptable. Whether it’s served hot or cold, the principles behind good soup-making remain rooted in balance, depth, and texture.
Cold Soups: Fresh, Light, and Often Raw
Cold soups are typically uncooked or only lightly cooked before chilling. These soups shine in warmer weather, like Spain’s gazpacho or salmorejo, which rely on ripe tomatoes, cucumbers, olive oil, and vinegar blended into something cooling and vibrant. With cold soups, ingredient quality is everything—there’s nowhere to hide. Use the freshest vegetables, good olive oil, and balance acidity carefully. Season boldly; cold dulls flavor, so the seasoning needs to be slightly assertive.
Hot Soups: Built in Layers
Hot soups usually begin with a flavor base. This might be a classic mirepoix (onion, carrot, celery) sautéed in oil or butter to form the backbone. Next comes the liquid—typically a stock, broth, or even water. Then, depending on the style, you might blend the soup (like a creamy leek and potato), thicken it with roux or legumes (as in lentil or bean soups), or leave it brothy and clear.
Clear soups, like consommé, demand precision. They need to be clarified—often with egg whites—to remove impurities and achieve that jewel-like transparency. On the other end, hearty soups may need degreasing to keep them from becoming too heavy, especially if rich meats or bones are involved.
The Secret to All Good Soup? Attention.
From skimming foam to adjusting salt at the very end, soup rewards care. It’s about layering flavours slowly, choosing the right thickness, and making sure every spoonful feels complete. Whether warm and restorative or cold and refreshing, soup is more than a dish—it’s a feeling.
