When every bowl tells a story...
Discover easy, flavourful recipes, simmered with the seasons to warm up your everyday life.
Our Favorite
Most popular seasonal recipes
From comforting classics to original creations, these soups have won over our readers and delighted our taste buds...
Creamy Pumpkin Soup with Coconut Milk
Rustic Soup with Forgotten Vegetables
Creamy Red Lentil Soup with Turmeric
Ajiaco Colombiano
Creamy Tomato & Basil Soup
Leek & Potato Soup
The 9 Cup Food Processor
Perfect for making delicious homemade soups, this versatile food processor quickly chops and purées fresh vegetables, creating smooth and creamy soups with ease.
Our Commitment to Quality
How We Test Our Equipment
Real-World Testing
Durability Analysis
Transparent Recommendations
Each appliance is used in our own kitchen to prepare our recipes. We evaluate its ease of use, performance, and comfort.
We put the equipment through intensive use to test its robustness and longevity. A good tool should last for years.
Our reviews are honest and unbiased. We explain why we recommend, or do not recommend, a product, with complete transparency about our affiliate links.
Discover the ideal equipment for your soups
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FAQ
1. How long can homemade soup be kept ?
Fresh vegetable soup can be stored for 3 to 4 days in the refrigerator in an airtight glass container. Make sure to let it cool before placing it in the refrigerator.
6.Do you need to peel all vegetables before cooking ?
If your vegetables are organically grown, simply scrub them under running water. The skin of squash or carrots adds flavor and minerals.
2.Can all soup recipes be frozen?
7.Why cook your soups in a cast-iron pot ?
Most broths and puréed soups freeze very well for up to 3 months. However, add the cream or milk only when reheating.
Cast iron distributes heat evenly and allows for slow simmering, which preserves the flavors and gently caramelizes the vegetables before adding the liquid.
3.What is the difference between a velouté and a potage ?
8.How do you make a flavorful homemade broth ?
A potage is a dish cooked in broth, often served puréed. A velouté includes an additional creamy thickener, such as an egg yolk, butter, or cream.
Bring your vegetable peels to a simmer with tuna, bay leaf, and whole peppercorns for 45 minutes, then strain. A natural, concentrated base.
4.What equipment should you use to blend soup without lumps ?
9.Which recipes do you recommend for the summer season ?
An immersion blender with at least 600 W offers excellent control. For an exceptionally smooth texture without straining the soup, a countertop blender remains the best option.
Go for cold soups: Andalusian gazpacho with ripe tomatoes, chilled cucumber velouté with dill, or a zucchini soup with fresh mint.
5.How can you fix a soup that has become too salty ?
10.Are your recipes suitable for plant-based diets ?
Add a peeled, diced raw potato and cook for 15 minutes. It will absorb some of the excess salt before you remove it or blend it into the soup.
Most of our recipes are naturally vegetarian and gluten-free. We always suggest plant-based alternatives to cream and butter.
Just Soup
The art of homemade soups and choosing the right equipment
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