Soups and chili

Browse by style, from brothy to creamy, and pair soups with a sandwich or salad from elsewhere on the site. Rotisserie chicken, canned beans, frozen vegetables and boxed broth are the biggest shortcuts. An immersion blender makes creamy soups simple, and most soups keep well in the fridge for a few days, so leftovers make easy lunches.

Common questions

How do you make soup taste better in a short time?

Start by sauteing aromatics like onion, garlic and celery in butter or oil to build flavor. Use a good-quality broth or bouillon base, and add concentrated ingredients such as tomato paste, miso, soy sauce or a Parmesan rind. Finish with acid, like lemon juice or vinegar, and fresh herbs. Taste and adjust salt at the end.

How do you thicken soup?

Stir in a slurry of cornstarch mixed with cold water and simmer for a minute or two until it thickens. You can also blend part of the soup and stir it back in, mash some of the beans or potatoes, or add a little heavy cream. Instant potato flakes are a quick fix for creamy soups.

How long does homemade soup last in the fridge?

Most homemade soups keep for three to four days in the fridge. Cool soup quickly by dividing it into shallow containers and refrigerate it within two hours of cooking, as the USDA recommends. Reheat leftovers until they reach 165F or come to a full boil. Soups with seafood are best eaten within a day or two.

Can you freeze soup?

Yes, most broth-based and bean soups freeze well for two to three months. Leave some space at the top of the container since liquid expands. Cream-based soups and soups with potatoes or pasta can turn grainy or mushy, so freeze them before adding dairy or noodles, then add those when reheating.