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.
Broth and liquid swaps
Chicken and vegetable broth are often interchangeable in vegetable, bean, and poultry soups. Beef broth has a stronger flavour and can dominate delicate recipes. Water works when tomatoes, beans, mushrooms, spices, or browned meat supply enough character.
Dairy alternatives
Evaporated milk is stable and lighter than cream. Unsweetened oat or soy milk works in many chowders. Coconut milk adds noticeable flavour and suits squash, lentil, curry, and sweet potato soups. Add dairy alternatives gradually and avoid strongly sweetened products.
Gluten-free thickening
Use cornstarch, arrowroot, potato starch, mashed beans, rice, potato, or vegetable purée instead of wheat flour. Confirm that broth, soy sauce, bouillon, and packaged seasoning are labelled gluten-free when cooking for someone with celiac disease.
Grains and pasta
Rice, quinoa, buckwheat, barley, farro, and pasta behave differently. Barley and farro contain gluten; rice and quinoa do not naturally contain gluten. Cook substitutes separately if their timing is uncertain.
Herbs and acidity
Use about one-third as much dried herb as fresh because dried herbs are more concentrated. Add dried herbs early and fresh herbs late. Lemon juice, lime juice, or mild vinegar can usually replace one another in small finishing amounts, though each changes the flavour slightly.