Learn which herbs pair best with different soups and discover the unique flavors they add.
If you love to cook and experiment in the kitchen, adding herbs to your soups is a great way to add flavor and turn them into unique creations.
Herbs can range from sweet and aromatic, to savory and spicy – allowing for endless possibilities!
Having some herbs on hand is an easy way of spicing up ordinary dishes without much effort. Different herbs will pair better with different types of soups, so it’s always a good idea to experiment and find your own favorite combinations.
Learn how each of these wonderful ingredients can add an extra level of depth and complexity – all with minimal effort on your part!
What Herbs Go Well in Soup?
Thyme adds a subtle, earthy flavor that can really brighten up a soup. To use thyme in soup, add a teaspoon of dried thyme or a tablespoon of fresh thyme during the last 10 minutes of cooking. Thyme is a versatile herb that can be used in a variety of soups, such as tomato soup, chicken soup, French onion soup or New England Clam Chowder.
Bay leaves are a popular herb used in soups because they add a unique and subtle flavor to the dish. Bay leaves have a slightly sweet and floral flavor with a hint of bitterness. When added to soups, they infuse the broth with their flavor, creating a more complex and rich taste.
Bay leaves are not typically eaten, as they can be tough and have a slightly bitter taste. The best way to use bay leaves is to add them at the beginning of cooking so that their flavor has time to infuse into the dish and then are removed at the end of the cooking process.
Sage leaves have a slightly sweeter flavor than thyme and rosemary, making it perfect for creamier soups. A little sage goes a long way in giving your soup an earthy depth of flavor. It’s especially good in meaty soups with beans or winter vegetables like chili.
This humble herb is often used as a garnish, but it’s so much more than that! Parsley has a fresh, bright flavor that pairs well with almost anything, making it a great choice for soups of all kinds.
The robust flavor of Cilantro is used in a variety of dishes. It has a distinctive, citrusy flavor and is often used in Mexican or Asian-inspired soups and is a popular garnish for types of soups such as chili or tortilla soup.
Dill has a tangy, slightly sweet flavor that pairs well with middle eastern dishes and creamy soups such as potato or with fish-based soups such as a chowder or bouillabaisse. Overall, dill is a flavorful and healthy herb that can add a lot of depth and complexity to soups.
Fresh Basil adds a sweet, slightly spicy flavor that is often used in tomato-based soups or an Italian vegetable soup such as minestrone.
How to use Fresh Herbs for Soup
Use about 1 teaspoon of fresh herb per cup of soup, or 1/4 teaspoon of dried herb per cup of soup. Taste as you go and add more or less of any given herb according to your own preferences.
Start by adding just a small amount of herb, then taste and adjust as needed. It’s easier to add more later on than it is to take away too much flavor.
There are a few things to keep in mind when preparing herbs for use in soup. Here’s a step-by-step guide on how to prepare herbs for use in soup:
1) Start by Wash the herbs thoroughly under running water. This will remove any dirt or debris from the leaves.
2) Next, using a sharp knife, chop the herbs as finely as possible. The smaller the pieces, the more flavor they will release into the soup.
3) Finally, add the chopped herbs to the soup during the last few minutes of cooking so they don’t lose their flavor.
If you don’t properly store fresh herbs, they can quickly lose their flavor and become wilted and lifeless. Here are some tips for storing your herbs so they stay fresh:
– Herbs will last longer if you store them in the fridge, in a moisture-proof container. Place them in a single layer on a paper towel or kitchen towel, then wrap the towel around the herbs and place in a sealed container. Check on them every few days and replace the paper towel if it becomes damp.
– Another option is to freeze your herbs. Start by chopping them up into small pieces, then place them in an ice cube tray covered with water or olive oil. Once frozen, transfer to a freezer bag and label with the date. When you’re ready to use, just pop out an herb cube and add it to your dish!
Contains affiliate links.