Good soup is easier when you understand the decisions behind the recipe. Use this guide as a practical reference, then adapt the ideas to the ingredients and equipment in your kitchen.
Bland soup
Add salt in small increments, stir, and wait before tasting again. If salt is adequate, add acidity, fresh herbs, pepper, toasted spices, or a savoury ingredient such as tomato paste, Parmesan, mushrooms, or soy sauce.
Soup that is too salty
Dilute with unsalted broth or water and add more unsalted ingredients if the recipe can support them. A potato does not magically remove salt, though adding potatoes plus more liquid can spread the salt through a larger batch. Avoid adding sugar unless sweetness belongs in the recipe.
Greasy soup
Skim fat from the surface with a wide spoon, or cool the soup and remove solidified fat. A paper towel briefly touched to the surface can collect small patches, but keep it from breaking apart in the pot.
Soup that is too thin or thick
Simmer uncovered, blend part of the soup, or add a suitable thickener for a thin soup. For an overly thick soup, add hot broth a little at a time and adjust seasoning afterward.
Bitter or over-spiced soup
Dilution is the most reliable fix. Add more broth and base ingredients, then rebalance salt and acidity. Dairy, coconut milk, or a small amount of sweetness can soften some spice blends, but they cannot reverse badly burnt garlic, spices, or onions.