5 more flavor boosters for soup, recommended by readers
I’ve been eating a lot of soup these days, and that will continue for the next few months, because I can hardly think of a better meal in chilly weather. Anticipating this boom, I recently shared a few of my favorite flavor-booster ingredients that can bring complexity and depth to your next pot.
Because I know our readers are a smart bunch, I asked for recommendations they like as plus-ups to soup. More than 100 people chimed in with their thoughts. Here’s a sampling of the answers I got, lightly edited for grammar and length.
Wine
“I recommend wine,” says StopThinkListen. “Red for beef- or lamb-based stocks or stews, white for fish stock.” You don’t need to use a lot. A smallish amount, anywhere from a few tablespoons to a cup, poured in after you’ve sautéed the vegetables or meat can make a difference, especially if you use it to deglaze the pot and lift up any browned bits (also known as “fond”). Cognac is another option, as recommended by lmw, because their spouse can’t have wine. “Of course ‘good enough’ cognac is good enough for cooking.” If you can’t use any alcohol, there are zero-proof wines to consider.
Harissa
“I am sensitive to tomatoes but have no issue with peppers, so I often use harissa sauce instead of tomato paste,” says G and L. Similar to tomato paste, you can brown the harissa at the same time you do the garlic, though if it’s a particularly spicy brand or a homemade version, you may wish to stand back (or crack open a window) to avoid bringing on a coughing fit. Or try using harissa to adjust the seasoning at the end of cooking, stirring in just a little bit at a time until the spice level is to your liking.
Balsamic vinegar
I talked about using lemon juice as a finishing touch to bring some desirable acidity. You can achieve similar brightness with vinegar. “I like to add a big splash of balsamic vinegar to my soups and stews,” Kush Mir M Tochas says, a sentiment echoed by Sooska and BlinkQuick. Just remember that, depending on the soup or stew, the balsamic can darken the color, if that matters to you. (White balsamic is another option, if you happen to have it.) Sometimes I take advantage of that rich hue by drizzling it over a simple pureed butternut squash soup for a lovely two-tone appearance.
Anchovy paste
Like tomatoes and Parmesan cheese, anchovies are rich in glutamates, a family of chemicals that are primarily responsible for creating the satisfying, savory taste of umami. “Try sautéing anchovy paste with the mirepoix,” Technocrat Curmudgeon recommends, referring to the typical aromatic base of carrots, celery and onion. Just keep in mind that anchovy paste is relatively high in sodium, Belle57 reminds us. (Ditto such other options as soy sauce, fish sauce and Worcestershire sauce.)
Nutritional yeast
For those on a vegan diet, nutritional yeast is a handy stand-in for Parmesan cheese. “Surprised that nutritional yeast was not on this list,” says TravisMGee. Well, it is now! It will bring nutty, cheesy flavors to a soup. Stir it in at the end, much as you would regular cheese.