Old-fashioned homemade soup recipes
Old-Fashioned Homemade Soup Recipes – The Complete Guide
Discover here all the know-how of soups of yesteryear: history, techniques, family recipes, recommended utensils, zero-waste tips and a complete FAQ.
Introduction: Why homemade soup is making a comeback
Soup is an age-old dish, simple and deeply comforting. Present in almost every culture, it symbolizes generosity, conviviality, and the art of transforming simple ingredients into a nourishing meal. Today, as many seek to cook healthier, reduce waste, and prioritize local foods, soup is regaining a central place on our plates. This comprehensive guide aims to take you back to the roots of traditional soups: their history, techniques, tried-and-tested recipes, and practical tips for making them successfully with readily available utensils—like those you'll find on Chef's Utensils .
This guide is designed to:
- to teach you how to master slow cooking and flavor combinations,
- to allow for economical and zero-waste preparation,
- to give you easy-to-reproduce family recipes,
- and equip yourself with the right tools to cook like in the old days.
History & origin of old-fashioned soup
Soup has existed since humanity first began cooking food in water. Throughout the centuries, it has followed the seasons, harvests, and local customs. In France, peasant soup was often the main dish: it contained seasonal vegetables, grains (barley, oats), and sometimes pieces of meat or bones to enrich the broth. It was an economical, nourishing dish that could be adapted to the household's resources.
Traditional soups are characterized by slow cooking, maximum use of ingredients (peelings, vegetable scraps for making broth), and recipes passed down through generations. Certain regions have their specialties: onion soup in the Île-de-France, Corsican broths, cabbage soup in the north, or root vegetable soups in the mountain ranges. The common thread remains the same: to transform a simple pot of water and a few vegetables into a complete, comforting, and flavorful meal.
In this chapter, we explore not only the history, but also how these traditions can be adapted to modern, healthy, and eco-friendly cuisine. Ancient techniques (slow simmering, using the carcass for broth, light fermentation) remain perfect for obtaining a soup rich in flavor and nutrients.
The basics of a successful homemade soup
Choice of ingredients
A good soup starts with quality ingredients: fresh, seasonal vegetables, water or homemade stock, and careful seasoning. Choose local, seasonal vegetables whenever possible—they'll provide more flavor and better nutritional value. For a rich, flavorful broth, use bones or a poultry carcass, vegetable trimmings, and aromatic herbs. If you want a vegetarian version, add mushrooms, seaweed (optional), and a blend of spices for extra character.
Textures: rustic soup vs. creamy soup
Texture is a matter of preference. A "rustic" soup retains small pieces and a pleasant chewiness; a velouté is smooth, often enriched with a little cream or oil for a creamy feel. To stay true to the spirit of yesteryear, a slightly rustic texture is often preferred—it evokes home cooking and a feeling of fullness.
Cooking techniques
- Slow simmering: cooking at a gentle simmer allows the flavors to develop.
- Sauté the vegetables: fry onion and garlic at the beginning of cooking to lightly caramelize and create a base of flavour.
- Deglaze: add a little water or wine to collect the juices in the pot.
- Blending: use an immersion blender to retain the texture — or a regular blender for a very smooth, velvety texture.
Essential Seasonings
Salt, pepper, thyme, bay leaf, parsley, and a celery leaf: these are allies that make all the difference. Add the salt gradually to avoid over-salting. A drizzle of olive oil at the end of cooking or a small knob of butter enhances the flavor without masking the other tastes.
Necessary utensils (to keep in your kitchen)
Here are the essential utensils needed to successfully make all the soups in this guide. I've included internal links to products in your shop where relevant:
- Casserole or saucepan compatible with medium/low heat — essential for simmering.
- Immersion blender — for smoothing or crushing without transferring to a blender.
- Cutting board , paring knife, and chef's knife — for quick and safe cutting of vegetables.
- Ladle and skimmer — for serving and removing scum or grease from the surface.
- Glass jars — for storing soups in the fridge or freezing them in portions.
- Stainless steel salad bowl (or large bowl) — for preparing and mixing ingredients.
- Kitchen scales — handy when you want to be precise (for example for vegetable pâté).
- Grater & peeler — for grating root vegetables or zesting citrus fruits.
These utensils are versatile: they are used in all family kitchens and allow you to prepare quality soups, while remaining true to the “homemade” spirit.
5 old-fashioned homemade soup recipes
1 — Old-fashioned winter vegetable soup
⭐ Difficulty: 2/5
Serves: 4 to 6 people
Preparation time: 20 min / Cooking time: 40 min
Calories: approx. 160 kcal per bowl
Ingredients
- 3 medium carrots
- 2 leeks (white part)
- 2 medium potatoes
- 1 turnip
- 1 onion
- 1 clove of garlic
- 1.5 L of water (or light broth)
- 1 bay leaf, 1 sprig of thyme
- Salt and pepper
Preparation
- Peel and cut the vegetables into even cubes.
- In the casserole dish, sauté the chopped onion and garlic in a little oil until slightly translucent.
- Add the vegetables, mix for 2–3 minutes then cover with water or stock.
- Add the thyme and bay leaf. Simmer, covered, for 35–40 minutes.
- Lightly mash the vegetables with a fork to maintain a rustic texture, adjust the seasoning and serve hot.
Tips & variations
For a richer version, add a spoonful of crème fraîche or a drizzle of hazelnut oil at the end. For a vegan version, replace the cream with a little almond butter.
2 — Grandma's style butternut squash soup
⭐ Difficulty: 2/5
Serves: 4 people
Preparation time: 15 min / Cooking time: 25 min
Calories: approx. 180 kcal per bowl
Ingredients
- 1 pumpkin (or 800g of flesh)
- 2 potatoes
- 1 onion
- 1 L of water or broth
- 1 bouillon cube (optional)
- 1 tablespoon of cream or plant-based milk
- Nutmeg, salt, pepper
Preparation
- Wash the pumpkin (the skin is edible if the fruit is organic), cut into pieces and remove the seeds.
- Sauté the onion, add cubed pumpkin and potatoes, cover with stock and cook for 20–25 minutes.
- Blend with an immersion blender until the desired texture is reached, add the cream, season and serve.
Tips & variations
Butternut squash has a nutty flavor: a drizzle of hazelnut oil at the end enhances this creamy soup. For a touch of saltiness, add a few crispy bacon bits (or smoked tofu for the vegetarian version).
3 — French onion soup (classic)
⭐ Difficulty: 3/5
Serves: 4 people
Preparation time: 15 min / Cooking time: 1 hour 10 min (including gratin)
Calories: approx. 290 kcal per bowl
Ingredients
- 6 large yellow onions
- 1 L of broth (beef, chicken, or vegetable broth)
- 30g of butter
- Sliced country bread
- Grated cheese (Gruyère or Comté)
- Salt, pepper
Preparation
- Finely slice the onions. Gently fry them in butter until lightly caramelized (30–40 minutes).
- Add the stock and simmer for 30 minutes.
- Pour into ovenproof bowls, place the toasted bread on top, sprinkle with cheese and bake for a few minutes until golden brown.
Tips & variations
To intensify the flavor, deglaze the pot with a splash of white wine before adding the stock. The slow cooking of the onions develops a characteristic sweet aroma.
4 — Rustic Root Vegetable Soup
⭐ Difficulty: 2/5
Serves: 4 to 6 people
Preparation time: 20 min / Cooking time: 45 min
Calories: approx. 170 kcal per bowl
Ingredients
- 1 parsnip
- 2 carrots
- 1/2 celeriac
- 2 potatoes
- 1 leek
- 1 L of broth
Preparation
- Cut all the vegetables into pieces. In a saucepan, sauté the leek, add the other vegetables and cover with stock.
- Cook for 40–45 minutes. Roughly blend to retain a rustic texture.
Tips & variations
The parsnip adds a very pleasant sweet note. You can add one less potato and a small piece of celery for a more pronounced flavor.
5 — Homemade old-fashioned broth (base for all soups)
⭐ Difficulty: 3/5
Serves: 6 to 8 litres (≈ 10 servings)
Preparation time: 15 min / Cooking time: 2 hours 30 minutes to 3 hours
Calories: approx. 40 kcal per cup
It keeps well in the refrigerator and in portions in the freezer.
Ingredients
- 1 chicken carcass (or beef bones for a richer broth)
- 3 carrots
- 2 leeks
- 2 celery stalks
- 1 onion (with the skin on for color)
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and pepper
Preparation
- Put all the ingredients in a large pot and cover with cold water.
- Bring to a boil, skim the surface, then simmer covered for 2–3 hours at a gentle boil.
- Filter and store in jars or portions in the freezer.
Tips & variations
An extra hour of cooking will further develop the flavor. You can reduce the amount of broth to make a more concentrated stock (useful for sauces).
“Chef’s Tips”: Small gestures that make all the difference
Smart seasonings
Season in several stages: add a little salt at the beginning of cooking to help draw out the water from the vegetables, then adjust the seasoning at the end. Freshly ground pepper and a pinch of nutmeg (for butternut squash and creamy soups) often make all the difference.
Finishing & toppings
Always add a finishing touch: toasted seeds, croutons, flavored oil, a dollop of yogurt or cream. These little touches transform a simple soup into a dish worthy of a shared meal.
Storage & freezing
- Refrigerator: 3–4 days in airtight glass jars.
- Freezing: individual portions, leave slightly more space for expansion.
- Reheating: defrost in the fridge then heat gently to preserve the texture.
Zero waste and economy
Use vegetable peelings to make broth: wash the peelings well (ideally organic) and boil them for 30 to 40 minutes. This reduces waste and makes a flavorful broth.
To enhance without meat
Dried mushrooms, malted yeast, or a little tamari can add depth to vegetarian broths.
4 Products and blog articles to discover
- Traditional Cooking: Slow-Cooked and Zero-Waste Recipes | Chef's Utensil
- Traditional cast iron casserole dish — recommended utensil for simmering.
- Stainless steel salad bowl with non-slip lid — for preparing and storing.
- Essential Pack / Traditional Pack
4 useful links
FAQ — 20 questions and answers about homemade soups
1) What is the best soup for winter?
Soups made with root vegetables (parsnips, carrots, celeriac, potatoes) or butternut squash soup are ideal. They are rich in fiber and energy, very comforting, and easy to store.
2) Can homemade soup be frozen?
Yes, most soups freeze very well. Let them cool completely, then pour them into individual portions in jars or freezer bags, leaving room for expansion. Some potato- or cream-based soups may change texture slightly after freezing; a quick blitz with a blender or adding more liquid can correct this.
3) How to make soup without a blender?
For a rustic soup, mash the cooked vegetables with a fork or potato masher. You can also pass the vegetables through a sieve or food mill to obtain a fine texture without using any electrical appliances.
4) What is the difference between pumpkin and butternut squash?
The kabocha squash has a sweeter flavor and firmer flesh, often prized for its nutty taste. The pumpkin has a more watery flesh and sometimes requires a slightly longer cooking time.
5) How long can soup be kept in the fridge?
Store in airtight glass jars in the refrigerator for 3 to 4 days. To maintain freshness, avoid leaving the soup at room temperature for more than 2 hours before refrigerating.
6) How to add flavor to a vegetarian broth?
Add dried mushrooms, kombu seaweed, roasted garlic, soy sauce or tamari, and roasted herbs. A mix of root vegetables, well caramelized at the start, will also add a lot of depth.
7) Which salt is best suited for soup?
Unrefined salt (sea salt, grey salt) is often preferred for its high mineral content. Season gradually and taste at the end of cooking to adjust the seasoning.
8) Can you thicken a soup without cream?
Yes: reduce the soup over low heat to evaporate the water, add a mashed potato, or incorporate pureed legumes (split peas, lentils) which thicken without the addition of dairy products.
9) Which vegetables should be avoided when blending for soup?
Highly fibrous vegetables like artichokes or certain greens can leave a stringy texture after blending. For these ingredients, it's best to chop them finely and leave them in pieces, or cook them longer before blending.
10) How do you reheat soup to keep its texture?
Reheat over low heat, stirring regularly. If the soup is thick after refrigeration, add a little water or stock to thin it out.
11) Is it possible to prepare soup the day before?
Yes, it's even recommended: the flavors often develop more fully after a night in the refrigerator. Warm gently before serving.
12) Can leftovers be used to make soup?
Absolutely. Leftover roasted vegetables, pieces of cooked meat, or vegetable pulp can be used as a base. It's a great way to reduce waste.
13) What side dishes go well with soup?
Toasted bread, grated cheese, croutons, or a simple green salad: these accompaniments perfectly complement a homemade soup.
14) Can you prepare a large quantity of soup for the week?
Yes, prepare in portions and freeze. Broths and soups keep very well and allow you to have a quick and healthy meal on hand.
15) How to preserve the color of vegetables in soup?
Simmer gently and avoid overcooking. For green vegetables, add a squeeze of lemon juice or blanch briefly before adding them.
16) Which oil should be used for finishing?
Extra virgin olive oil for Mediterranean soups, hazelnut oil for pumpkins, or a drizzle of chili oil for a spicy touch.
17) Is it always necessary to peel vegetables for soup?
Not necessarily. Many skins (potato, organic butternut squash) provide nutrients and texture. Wash the vegetables well if you're keeping the skin on.
18) How to thicken a soup quickly if it is too thin?
Add a mashed potato, some vegetable puree, or let it reduce uncovered over low heat until it reaches the desired consistency.
19) Any ideas for making soup more festive?
Add toppings: parmesan crisps, chopped fresh herbs, flavored oil, small grilled prawn skewers or foie gras cubes for a very festive version.
20) How many calories are in a homemade soup?
The nutritional value varies depending on the recipe. Generally, a simple vegetable soup is low in calories (80–150 kcal/serving) but very filling thanks to its fiber content. Adding cream, cheese, or bacon increases the calorie count.
Conclusion
Homemade, old-fashioned soup is a staple of family cooking: economical, adaptable, nutritious, and deeply comforting. By adopting slow-cooking techniques, using seasonal ingredients, and a few good utensils, you can reinvent your grandmothers' recipes while adapting them to modern, sustainable cooking.
If you want to go further:
- Check out our blog post "Recipes from yesteryear" for more inspiration.
- Equip yourself: cast iron casserole dish , stainless steel salad bowl , and Smart Nutrition scale are essential.
Good soups and a happy reunion with the flavors of yesteryear!