The Hands-off Trick for Better Homemade Soup

What if I told you that there was a way to make delicious soup at home that didn’t require a lot of work? It’s time to preheat your oven and get out that big stockpot because Leslie Bobo-Kiesel, the chef behind it @samming.pagehas a viral one Butternut squash tomato soup Recipe with more than 3 million views that proves you can and should make soup from scratch (at least occasionally). The best part? You can use her brilliant trick to make so many different types of soups beyond this recipe.

The Smart Trick to Make Viral Butternut Squash Soup

The success of Kiesel’s soup Instagram post has a lot to do with its simplicity. She roasts large chunks of butternut squash and onions, whole tomatoes, a clumsy head of garlic, and basil leaves in a 425°F oven until tender. Imagine how much time she saves by not having to chop all the vegetables into smaller pieces and cook them one at a time in a pot. Roasting them in larger pieces or whole is so smart! And they will caramelize nicely in the hot oven and improve their flavor.

Kiesel then heats vegetable broth in a pot and adds the roasted vegetables. Everything is mixed with an immersion blender right in the pot and she adds a bit of heavy cream at the end to make it creamier. It’s the perfect cold weather soup that’s easily reproducible and the abundance of comments is proof.

One commenter said: “I saw this and ran to the store and got it straight away. Currently typing food as I write this!!! amazing soup!”

I recently spoke with Kiesel and she revealed that she loves creamy tomato soup, which makes her similar. She just tired tomatoes, added vegetables like squash in season and liked the results. This proves that you can use any vegetables you like in soup like celery, green onions, carrots, sweet potatoes and peppers. I list more ideas below!

My 4 tips for making this soup at home

Leslie suggests serving the soup with Gouda and sourdough grilled cheese sandwiches.

Ready to make soup? Before you head to the store, I have a few tips to help you.

1. Roast the vegetables on a cut baking sheet. Kiesel uses an 8×8-inch baking dish to roast the vegetables, which works, but uses a large, cut-over baking sheet instead. The extra surface area helps the vegetables add even more flavor to the soup. If you go this route, wrap the garlic head in foil after drizzling it with a tablespoon of oil to prevent it from burning.

2. Finish the soup with lemon juice. While the tomatoes provide a little acidity, a little fresh lemon juice balances the soup and gives it a brightness. Add it directly to the pot after it has come off the heat, or serve the soup by wedges and let your family decide how much they want to add.

3. You don’t need an immersion blender. While I love my immersion blender just as much for soups, you can use a regular blender. The soup is hot, so be very careful! Work in batches so you don’t overcrowd the blender. Carefully remove the blender lid using a kitchen towel to release any pressure from the steam.

4. Save the basil for the end. Basil is a delicate herb that doesn’t hold up well to heating. For this reason, you should set it aside until you are ready to mix the soup. This will make it taste fresh and bright.

More ways to flavor this soup

If you’re up for experimenting, try these ideas.

1. Apples: Omit the tomatoes and basil and add two purchased and quartered Granny Smith apples to the baking pan. Stir in 1/4 teaspoon ground nutmeg and ground cinnamon and one to two tablespoons apple cider vinegar to the blended soup.

2. Carrots: Omit the tomatoes and basil and add two large shallots, two medium carrots and two ribs of celery to the baking pan. When serving the soup, top each bowl with thinly sliced ​​fresh sage.

3. Sweet Potatoes: Omit the basil and cut a medium sized sweet potato into large pieces. Toss the vegetables with a tablespoon of curry powder. Use coconut milk instead of cream and thin the soup with additional broth if necessary.