Hacks That Will Totally Change the Way You Make Soups and Stews

There’s something undeniably comforting about a steaming bowl of soup or stew, especially on a chilly evening. It’s versatile, family-friendly, and perfect whether you’re feeding a crowd or cooking for one with leftovers for days. At their core, soups and stews share the same principle: simmering ingredients in water or stock.

But while “one-pot wonder” sounds simple, the reality is that there are a few tricky steps that can make or break your dish. From browning beef to perfecting a silky roux, these little challenges are where most cooks stumble—but don’t worry. I’ve got some hacks that will completely level up your soup and stew game.

1. Skim the Fat Like a Pro with the Ladle Hack

Fat equals flavor, but too much of it can leave your stew tasting oily and heavy. Enter the genius ladle hack: fill a ladle with ice and carefully dip it into your bubbling pot (without letting the ice fall in). The cold draws the grease out of the soup, which solidifies on the ladle. Wipe it off with a paper towel, repeat, and voilà—rich flavor without the greasy mouthfeel.

2. Make Roux in the Microwave (Yes, Really)

A good roux is a magical thing: it can thicken soups, stews, gravies, and sauces like a culinary superhero. The traditional stovetop method can be finicky, requiring constant stirring and careful heat management. But here’s a shortcut: whisk flour into oil (skip the butter for this one) and microwave. Let it cook, checking as it darkens to your desired shade—white, blonde, or deep brown. Boom. You’ve got instant velvety thickener while your main dish cooks itself.

3. Save Vegetable Scraps for Stock

Don’t toss those carrot tops, onion skins, or garlic peels! Freeze them in a Ziploc bag until you’re ready to simmer a batch of stock. This not only reduces waste but also gives you a ready-made flavor base for soups any time, even when your fridge is a little bare.

4. Beef Searing Shortcut

Browning meat is the secret to a rich, flavorful stew thanks to the Maillard reaction, which creates caramelized goodness (fond) on the pot bottom. Short on time? Sear only one side of the beef. You’ll still get that deep flavor without the full effort, perfect for beef stews, noodle soups, or Instant Pot meals.

5. Turn Stale Bread Into Soup Gold

Stale bread doesn’t have to go to waste. Blend it into your soup or toss it in chunks—the bread thickens the broth, adds a creamy texture, and transforms your soup into a hearty, comforting meal. Bonus: leftover tortillas work too, adding nutty, corn notes. Reducing food waste never tasted this good.

6. Boost Umami with Unexpected Ingredients

Soups and stews can be soft in texture, so flavor has to shine. Amp up umami by adding soy sauce, Worcestershire, a parmesan rind, miso, nori, or even a rich bean broth. These ingredients give your dish depth and savoriness without relying solely on salt.

7. A Potato Can Save Oversalted Soup

Oops—too much salt? Don’t panic. Peel a raw potato, toss it into your soup, and simmer for about 30 minutes. The potato absorbs excess salt and liquid, taming the flavor without watering it down. It’s a simple, classic trick that actually works.

8. Make Soup Creamy Without Cream

Who says creamy soups need cream? Use stale bread, a roux, or even nuts like cashews and almonds to thicken and enrich. Roasted garlic blends into a luxuriously creamy base, while yogurt or cheese can also do the trick. There are endless ways to get that silky texture without relying on dairy alone.

9. Add Acid for an Instant Flavor Lift

Want your soup to pop? A little acid goes a long way. Lemon juice, lime, or vinegar brightens flavors and balances richness. No fresh lemons? Freeze citrus juice in an ice tray for convenient bursts of brightness anytime you need them.

10. Transform Canned Soup

Canned soup is convenient but sometimes underwhelming. Jazz it up by adding solids from another can, extra seasoning, cream, cheese, or even citrus. You’ll have a heartier, tastier bowl in minutes, and you’ll never look at a canned soup the same way again.

11. Frozen Dumplings Are Your Shortcut to Soup Stardom

Frozen dumplings aren’t just for steaming. Toss them into your brothy soup—they cook as they simmer, thicken the soup slightly, and add instant fun and heartiness. Perfect for boosting ramen or any simple broth-based soup.

12. A Stick Blender Is Your Best Friend

Pureed soups are easier than ever with a stick blender. No transferring hot liquid back and forth; just whirl your ingredients in the pot until smooth. Pumpkin, broccoli, cauliflower—anything goes. Plus, your cleanup is way easier.

Soup and stew might sound simple, but these hacks take them from “okay” to “oh wow.” With a few smart tricks, you can boost flavor, save time, reduce waste, and even rescue a potentially ruined dish. Winter dinners just got a whole lot tastier.