Soulful Simmering: 10 Comforting Broth-Based Soups for Every Season

There’s something undeniably magical about a steaming bowl of broth-based soup. As someone who has spent countless hours perfecting the art of soup-making, I’ve come to appreciate how these liquid treasures can warm both body and soul. Whether you’re battling a cold, seeking comfort on a rainy day, or simply craving something wholesome, a well-crafted broth soup offers nourishment that few other dishes can match.

In my kitchen, soup-making isn’t just cooking—it’s therapy. The gentle simmer, the layering of flavors, and the transformative process of turning simple ingredients into something extraordinary never fails to center me. Today, I’m sharing my collection of broth-based soup recipes that have sustained me through all seasons and circumstances.

The Art of Exceptional Broth

Before diving into specific recipes, let’s talk about what makes a truly remarkable broth—the foundation of any great soup. The difference between an ordinary soup and an unforgettable one often lies in the quality of its broth.

Homemade vs. Store-Bought Broths

While store-bought broths offer convenience, nothing compares to homemade. Here’s why:

Aspect	Homemade Broth	Quality Store-Bought	Basic Store-Bought
Flavor Depth	Exceptionally rich and complex	Good, but less nuanced	Often one-dimensional
Sodium Content	Controllable	Moderate to high	Usually very high
Nutritional Value	High in natural collagen and minerals	Moderate	Often minimal
Customization	Fully customizable to your taste	Limited	None
Cost per Quart	$1.50-2.50 in ingredients	$3-5	$1-3
Shelf Life (Refrigerated)	4-5 days	5-7 days after opening	5-7 days after opening
Freezer Storage	Up to 6 months	Not recommended	Not recommended

Essential Tips for Building Flavor in Broths

1. Roast Your Bones: For meat-based broths, roasting bones at 425°F until golden brown (usually 25-30 minutes) develops deeper flavors through caramelization.
2. Add Aromatics: The classic mirepoix (onions, carrots, celery) forms the flavor foundation, but don’t be afraid to include garlic, leeks, fennel, or parsnips.
3. Use Herb Bouquets: Fresh herbs like parsley stems, thyme, bay leaves, and rosemary add aromatic complexity.
4. Simmer, Don’t Boil: Gentle simmering extracts flavors while keeping the broth clear; boiling can make it cloudy and bitter.
5. Consider Acid: A splash of white wine, apple cider vinegar, or lemon juice brightens flavors and helps extract minerals from bones.
6. Don’t Rush: Great broths take time—vegetable broths need at least 45 minutes, while bone broths benefit from 4-24 hours of simmering.

Classic Chicken Noodle Soup: The Ultimate Comfort

My grandmother always said chicken soup was “medicine in a bowl,” and modern science actually agrees. Beyond its comforting qualities, chicken soup contains anti-inflammatory properties that can help ease cold symptoms.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups homemade chicken broth (recipe below)
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 rotisserie chicken, meat removed and shredded (about 3 cups)
• 8 ounces egg noodles
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice

Instructions:

1. Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Pour in chicken broth and add bay leaves, thyme, and rosemary. Bring to a gentle simmer.
4. Add egg noodles and cook according to package directions, usually 6-8 minutes.
5. Stir in shredded chicken and cook until heated through, about 2-3 minutes.
6. Remove from heat and discard bay leaves. Stir in fresh parsley and lemon juice.
7. Season with salt and pepper to taste.

Simple Homemade Chicken Broth:

For the chicken broth, I recommend:

• 1 chicken carcass (from a roasted chicken)
• 1 onion, quartered (no need to peel)
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 tablespoon apple cider vinegar
• 2 bay leaves
• 1 tablespoon peppercorns
• Water to cover

Combine all ingredients in a large pot, bring to a boil, then reduce to a bare simmer for 3-4 hours. Strain and use immediately or refrigerate/freeze.

Serving Suggestions:

I love serving this with a slice of crusty sourdough bread and a simple green salad dressed with olive oil and lemon juice. For an extra nutrient boost, stir in a handful of baby spinach just before serving.

Healing Miso Soup with Shiitake and Tofu

Miso soup isn’t just delicious—it’s probiotic-rich and wonderfully nourishing. My version incorporates immune-boosting shiitake mushrooms and protein-packed tofu for a more substantial meal.

Ingredients:

• 6 cups dashi (Japanese stock—recipe below)
• 3-4 tablespoons miso paste (preferably a mix of white and red)
• 8 ounces firm tofu, cut into ½-inch cubes
• 6 fresh shiitake mushrooms, stems removed and thinly sliced
• 3 green onions, thinly sliced
• 2 tablespoons wakame seaweed, rehydrated and chopped
• 1 tablespoon grated fresh ginger

Simple Dashi:

• 4×4 inch piece of kombu (dried kelp)
• 1 cup bonito flakes (katsuobushi)
• 6 cups water

1. Wipe the kombu with a damp cloth (don’t rinse). Place in cold water and let soak for 30 minutes.
2. Bring water with kombu to almost boiling, then remove kombu.
3. Add bonito flakes, bring to a boil, then immediately remove from heat.
4. Let the bonito flakes sink to the bottom (about 10 minutes), then strain.

Instructions:

1. Heat dashi in a pot until hot but not boiling.
2. Place miso paste in a small bowl, add a ladleful of hot dashi, and whisk until smooth.
3. Return the miso mixture to the pot and add tofu and shiitake mushrooms. Simmer gently for 2-3 minutes (never boil miso soup as it destroys beneficial probiotics).
4. Stir in wakame and ginger.
5. Remove from heat and divide into bowls. Garnish with green onions.

Health Benefits Table:

Ingredient	Health Benefits
Miso	Rich in probiotics, aids digestion, source of vitamin K, zinc, protein
Shiitake Mushrooms	Boost immunity, provide vitamin D, contain lentinan which helps fight infection
Wakame Seaweed	High in iodine, calcium, and folate; supports thyroid function
Tofu	Complete protein, contains all essential amino acids, good source of calcium
Ginger	Anti-inflammatory, aids digestion, helps reduce nausea

Rustic Italian Wedding Soup

Despite its name, Italian Wedding Soup has nothing to do with matrimonial celebrations. The “wedding” refers to the perfect marriage of flavors between the meat and vegetables. This is my go-to soup when hosting dinner guests.

Ingredients:

For the meatballs:

• ½ pound ground chicken
• ½ pound ground pork
• ⅓ cup Italian breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, minced
• 1 teaspoon dried oregano
• 1 large egg, beaten
• 2 cloves garlic, minced
• Salt and pepper to taste

For the soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 8 cups chicken broth
• ½ cup dry white wine (optional)
• 1 cup small pasta (such as acini di pepe or orzo)
• 8 cups fresh spinach, roughly chopped
• 2 tablespoons fresh dill, chopped
• Parmesan cheese for serving

Instructions:

1. Make the meatballs: Combine all meatball ingredients in a bowl and mix gently with your hands. Form into small meatballs (about 1 inch in diameter).
2. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-6 minutes.
3. Add chicken broth and wine (if using). Bring to a simmer.
4. Carefully drop the meatballs into the simmering broth and cook for 5-7 minutes until cooked through.
5. Add pasta and cook according to package directions.
6. Stir in spinach and cook just until wilted, about 1 minute.
7. Remove from heat, stir in fresh dill, and season with salt and pepper to taste.
8. Serve with freshly grated Parmesan cheese.

Make-Ahead Tips:

The meatballs can be formed and refrigerated up to a day ahead. You can also freeze the raw meatballs on a baking sheet, then transfer to a freezer bag for longer storage (up to 1 month). Add them directly to the simmering broth—just increase the cooking time by a few minutes.

Vietnamese Pho Ga (Chicken Pho)

My love affair with pho began during a trip to Vietnam, where I was astonished by the depth of flavor achieved through simple ingredients and careful preparation. This chicken version (pho ga) is lighter than its beef counterpart but equally satisfying.

Ingredients:

For the broth:

• 1 whole chicken (about 3-4 pounds)
• 2 onions, halved and charred
• 4-inch piece of ginger, sliced and charred
• 2 tablespoons coriander seeds
• 4 star anise pods
• 1 cinnamon stick
• 1 tablespoon fennel seeds
• 5 cloves
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 12 cups water

For serving:

• 1 pound rice noodles, prepared according to package instructions
• 2 cups bean sprouts
• 1 bunch Thai basil
• 1 bunch cilantro
• 2 limes, cut into wedges
• 2 jalapeños, thinly sliced
• Hoisin sauce and sriracha for serving

Instructions:

1. Char onions and ginger: Place halved onions and sliced ginger on a baking sheet and broil for 8-10 minutes until charred, or char directly over a gas flame using tongs.
2. In a large pot, add chicken, charred onions and ginger, and all spices. Cover with water.
3. Bring to a boil, then reduce heat and simmer for 30 minutes. Remove chicken (it should be just cooked through).
4. Allow chicken to cool, then remove meat from bones. Return bones to the pot and continue simmering the broth for 1.5 hours.
5. Strain broth and return to pot. Add fish sauce and sugar. Taste and adjust seasoning.
6. To serve: Place rice noodles in bowls, top with shredded chicken, and ladle hot broth over.
7. Serve with plates of bean sprouts, herbs, lime wedges, and jalapeños so each person can customize their bowl.

Flavor Profile Table:

Component	Flavor Contribution
Charred Onion & Ginger	Sweet, smoky depth and aromatic warmth
Star Anise & Cinnamon	Sweet, licorice-like notes and warmth
Coriander & Fennel Seeds	Citrusy, slightly sweet undertones
Fish Sauce	Umami, saltiness, complexity
Fresh Herbs & Lime	Brightness, freshness, acidity balance

Hearty Mushroom Barley Soup

This vegetarian soup has such a rich, earthy flavor that even dedicated meat-eaters won’t miss the beef. The combination of different mushroom varieties creates layers of flavor, while barley adds satisfying texture and nutritional benefits.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 leek, white and light green parts only, sliced
• 4 garlic cloves, minced
• 1.5 pounds mixed mushrooms (cremini, shiitake, oyster), sliced
• 1 ounce dried porcini mushrooms, rehydrated in 2 cups hot water (reserve liquid)
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• ¼ cup dry sherry (optional)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried rosemary
• 8 cups vegetable broth
• ¾ cup pearl barley, rinsed
• 2 bay leaves
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon sherry vinegar
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, celery, and leek. Cook until vegetables have softened, about 7-8 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Increase heat to medium-high and add fresh mushrooms. Cook until they release their moisture and begin to brown, about 8-10 minutes.
4. Add tomato paste and cook, stirring constantly, for 1 minute.
5. Pour in soy sauce and sherry (if using), scraping up any browned bits from the bottom of the pot.
6. Add thyme, rosemary, vegetable broth, reserved porcini soaking liquid (being careful to leave any grit behind), chopped rehydrated porcini mushrooms, barley, and bay leaves.
7. Bring to a boil, then reduce heat and simmer, partially covered, for about 45-50 minutes until barley is tender.
8. Remove bay leaves. Stir in parsley and sherry vinegar.
9. Season with salt and pepper to taste.

Nutritional Powerhouse:

This soup is particularly rich in:

• Beta-glucans (from barley and mushrooms): Support immune function and heart health
• B vitamins: Essential for energy metabolism
• Selenium: Important antioxidant mineral abundant in mushrooms
• Fiber: Promotes digestive health and sustained energy

French Onion Soup

The secret to exceptional French onion soup lies in patience—properly caramelizing onions takes time but rewards you with incomparable sweetness and depth. This is my weekend project soup, perfect for cold winter days.

Ingredients:

• 4 tablespoons unsalted butter
• 6 large yellow onions (about 3 pounds), thinly sliced
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 8 cups beef stock (preferably homemade)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tablespoon cognac or brandy (optional)
• Salt and freshly ground black pepper
• 1 French baguette, sliced into 1-inch rounds
• 3 tablespoons olive oil
• 2 cloves garlic, halved
• 12 ounces Gruyère cheese, grated

Instructions:

1. In a large Dutch oven, melt butter over medium-low heat. Add sliced onions and stir to coat with butter.
2. Cover and cook for 15 minutes to help onions release moisture.
3. Uncover, add sugar, and increase heat to medium. Cook onions, stirring every 5-10 minutes, until deeply caramelized (this will take 45-60 minutes). Be patient—this step is crucial for flavor.
4. Sprinkle flour over onions and cook, stirring constantly, for 2-3 minutes.
5. Add wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add beef stock, bay leaves, and thyme. Bring to a simmer, then reduce heat and cook gently for 30 minutes.
7. Meanwhile, preheat oven to 350°F. Brush baguette slices with olive oil, rub with garlic, and bake until lightly toasted, about 10-12 minutes.
8. Remove bay leaves and thyme sprigs from the soup. Stir in cognac if using. Season with salt and pepper to taste.
9. Preheat broiler. Ladle soup into oven-safe bowls, place on a baking sheet, float toasted bread on top, and cover generously with grated Gruyère.
10. Broil until cheese is melted and bubbly with some browned spots, about 2-3 minutes.

Onion Varieties:

While yellow onions are traditional, you can experiment with different onion varieties for subtle flavor variations:

Onion Type	Flavor Profile in French Onion Soup
Yellow Onions	Classic, balanced sweetness, ideal choice
Sweet Onions	Extra sweetness, milder allium flavor
Red Onions	Slightly more assertive, beautiful color
Shallots	Delicate, more complex flavor (use with yellow onions)

Tom Kha Gai (Thai Coconut Chicken Soup)

This aromatic Thai soup balances spicy, sour, and sweet flavors in perfect harmony. It’s become my go-to when I need a quick immune boost or comforting meal with a bright flavor profile.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 2 cups chicken broth
• 6 slices galangal (or 2 tablespoons grated ginger)
• 3 stalks lemongrass, tough outer leaves removed, bruised and cut into 4-inch pieces
• 8 kaffir lime leaves, torn (or zest of 1 lime)
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 8 ounces mushrooms (preferably oyster or shiitake), sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• 2-3 Thai chilies, sliced (adjust to taste)
• ½ cup cilantro leaves, for garnish
• 3 green onions, thinly sliced, for garnish

Instructions:

1. In a large pot, combine coconut milk and chicken broth. Bring to a gentle simmer over medium heat (don’t let it boil vigorously as this can cause coconut milk to separate).
2. Add galangal, lemongrass, and kaffir lime leaves. Simmer for 10 minutes to infuse the broth.
3. Add chicken and mushrooms. Simmer until chicken is cooked through, about 5-7 minutes.
4. Stir in fish sauce, lime juice, and sugar. Adjust these seasonings to balance salty, sour, and sweet flavors according to your preference.
5. Add Thai chilies for heat.
6. Ladle into bowls and garnish with cilantro and green onions.

Ingredient Substitutions:

If you can’t find traditional Thai ingredients, here are some workable substitutions:

Traditional Ingredient	Substitution
Galangal	Ginger (different flavor but still delicious)
Lemongrass	1 tablespoon lemon zest + ¼ teaspoon ginger per stalk
Kaffir Lime Leaves	Zest of 1 lime + 1 bay leaf
Thai Chilies	Serrano peppers or red pepper flakes
Fish Sauce	1 tablespoon soy sauce + pinch of salt per tablespoon

Ribollita (Tuscan Bean and Bread Soup)

Ribollita exemplifies Italian cucina povera (peasant cooking)—transforming humble ingredients into something extraordinary. The name means “reboiled,” as traditionally it was made by reheating leftover minestrone with stale bread.

Ingredients:

• 3 tablespoons olive oil, plus more for serving
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 leek, white and light green parts only, sliced
• 1 small fennel bulb, diced
• 1 tablespoon tomato paste
• 1 can (14 oz) diced tomatoes
• 1 parmesan rind (optional but recommended)
• 2 bay leaves
• 1 sprig rosemary
• 2 sprigs thyme
• 8 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed (or 3 cups cooked from dried)
• 1 bunch kale or cavolo nero, stems removed and leaves chopped
• 1 day-old rustic bread loaf, torn into chunks (about 4 cups)
• Salt and freshly ground black pepper
• Red pepper flakes (optional)
• Grated Parmesan cheese, for serving

Instructions:

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, leek, and fennel. Cook until vegetables have softened, about 10 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in tomato paste and cook for 1 minute.
4. Add diced tomatoes, parmesan rind, bay leaves, rosemary, thyme, and vegetable broth. Bring to a simmer.
5. Add half the beans and simmer for 20 minutes.
6. Remove about 2 cups of the soup and purée in a blender (or use an immersion blender directly in the pot). This gives the soup a creamy texture.
7. Return puréed soup to the pot, add remaining beans and kale. Simmer until kale is tender, about 15 minutes.
8. Add torn bread chunks and stir well. The bread should begin to break down and thicken the soup.
9. Remove bay leaves, rosemary, and thyme stems. Season with salt and pepper.
10. Let the soup rest for 15 minutes—this allows the bread to further absorb the flavors.
11. Serve drizzled with good olive oil, a sprinkle of red pepper flakes if desired, and freshly grated Parmesan.

Traditional Tuscan Ingredients Table:

Ingredient	Traditional Role in Ribollita
Cavolo Nero (Tuscan Kale)	Traditional leafy green, more authentic than regular kale
Parmesan Rind	Adds umami and richness to the broth
Crusty Tuscan Bread	Unsalted bread is traditional, but any rustic bread works
Extra Virgin Olive Oil	Use the best quality for finishing the soup
Cannellini Beans	Traditional white bean variety from Tuscany

Japanese Clear Soup (Suimono)

Suimono represents the Japanese aesthetic of simplicity and precision. This delicate clear soup relies on a well-made dashi and thoughtfully selected garnishes. I find making suimono to be almost meditative.

Ingredients:

• 4 cups dashi (recipe in Miso Soup section)
• 2 tablespoons light soy sauce (usukuchi)
• 2 tablespoons mirin
• ½ teaspoon salt
• 8 ounces firm tofu, cut into ½-inch cubes
• 4 shiitake mushrooms, stems removed and thinly sliced
• 4 green onions, white parts thinly sliced on the diagonal
• 1 small carrot, peeled and cut into thin decorative shapes
• 1 tablespoon fresh yuzu juice (or lemon)
• 4 sprigs fresh mitsuba or cilantro

Instructions:

1. Combine dashi, soy sauce, mirin, and salt in a pot. Heat gently but do not boil.
2. Blanch carrot shapes in salted water for 30 seconds, then shock in ice water. Drain and set aside.
3. Add tofu and shiitake mushrooms to the broth and heat through for about 2 minutes.
4. Just before serving, add yuzu or lemon juice.
5. Ladle soup into small bowls. Garnish each bowl with green onions, carrot shapes, and mitsuba or cilantro.

The Five Tastes in Suimono:

Japanese cuisine emphasizes balancing the five basic tastes in cooking:

Taste	Ingredient in Suimono
Sweet	Mirin, naturally sweet dashi
Salty	Soy sauce, salt
Sour	Yuzu or lemon juice
Bitter	Slight bitterness from shiitake mushrooms
Umami	Dashi (from kombu and bonito)

Avgolemono (Greek Lemon Chicken Soup)

This velvety Greek soup offers bright lemony notes balanced by the richness of eggs. It’s been my reliable pick-me-up during cold and flu season, and its simplicity makes it perfect for weeknight cooking.

Ingredients:

• 8 cups chicken broth
• 1 cup arborio rice (or orzo pasta)
• 2 cups cooked shredded chicken
• 3 eggs, room temperature
• Juice of 2 lemons (about ⅓ cup)
• Zest of 1 lemon
• ¼ cup fresh dill, chopped (plus more for garnish)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot, bring chicken broth to a boil. Add rice or orzo and reduce heat to maintain a simmer. Cook until the rice is tender but still al dente, about 15-20 minutes for rice (or according to package directions for orzo).
2. Add shredded chicken and warm through, about 2-3 minutes. Reduce heat to low.
3. In a medium bowl, whisk the eggs until frothy. Slowly add lemon juice while whisking constantly.
4. The critical step: tempering the eggs. While whisking the egg-lemon mixture constantly, very slowly add about 2 cups of the hot broth, one ladleful at a time.
5. Slowly pour the tempered egg-lemon mixture back into the pot while stirring. The soup will immediately thicken slightly.
6. Heat gently over low heat until just warmed through—do not allow it to simmer or boil, as this will cause the eggs to curdle.
7. Stir in lemon zest and dill. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional fresh dill.

Expert Tips:

• Always use room temperature eggs to prevent curdling
• Keep the soup below simmering point after adding the egg-lemon mixture
• For a thicker soup, use 4 eggs instead of 3
• The soup will continue to thicken as it cools

Q&A Section

What’s the secret to a clear, not cloudy broth? The key is gentle heat—never let your broth reach a rolling boil. Simmer it at the barest bubble. Also, avoid stirring too much in the early stages of cooking, and if you’re making a meat broth, don’t add salt until the end as it can draw proteins out of the meat and cloud your broth.

How long can I store homemade broth? In the refrigerator, homemade broth will keep for 4-5 days. For longer storage, freeze it in usable portions (I like ice cube trays for small amounts and 1-cup containers for recipe-ready portions). Frozen broth maintains its quality for about 6 months.

Can I make these soups vegetarian? Absolutely! For any meat-based recipe, substitute vegetable broth and either omit the meat or replace it with plant-based proteins like tofu, tempeh, or beans. For depth of flavor in vegetable broths, don’t skip the roasting step for vegetables, and consider adding dried mushrooms or nutritional yeast for umami.

What’s the best way to reheat soup without losing flavor? Reheat soups slowly over medium-low heat, stirring occasionally. Rapid boiling can damage delicate flavors and textures. For cream-based or egg-thickened soups (like Avgolemono), use very gentle heat to prevent curdling or separation.

How can I thicken a soup without adding cream? My favorite methods include: pureeing a portion of the soup and returning it to the pot; adding starchy vegetables like potatoes; incorporating a small amount of cornstarch slurry; or using a roux made from equal parts fat and flour cooked together before adding the liquid.

What’s the best way to store leftover soup? Cool soup quickly (within 2 hours) by transferring it to shallow containers and placing in the refrigerator uncovered until cool, then covering. Never put hot soup directly in the refrigerator in a large container, as it won’t cool quickly enough to prevent bacterial growth.

I don’t have time to make broth from scratch. Any recommendations for store-bought? Look for low-sodium options so you can control the salt level. For chicken broth, I recommend Better Than Bouillon paste or Pacific Foods organic broths. For vegetable broth, Imagine and Pacific both offer good options. Doctor up store-bought broths with fresh herbs, a splash of wine, or extra vegetables to improve the flavor.

Can these soups be made in a slow cooker or Instant Pot? Most can be adapted. For slow cookers, reduce the liquid by about 25% since less evaporation occurs. For pressure cookers like the Instant Pot, follow the same principles but reduce cooking times significantly—generally to about 1/3 of the stovetop time for ingredients like beans and grains.

With these recipes and techniques in your culinary arsenal, you’ll be prepared to create soulful, nourishing soups for any season or occasion. Remember that soup-making is as much art as science—taste frequently, adjust seasonings as needed, and don’t be afraid to make these recipes your own by incorporating ingredients that speak to your personal taste.