Life Kit It's soup season! Get cooking with these tips from Sohla El-Waylly
20 snips
Sep 29, 2025 
Chef Sohla El-Waylly, author of 'Start Here,' shares expert tips for mastering soups. She explains the importance of a flavorful broth as the backbone of any good soup, exploring different types and storage methods. Sohla demonstrates the magic of sweating aromatics for depth of flavor and shares techniques for achieving the perfect soup texture. Discover how to make creamy soups without dairy, complement flavors with umami boosters like Parmesan rinds, and get inspired with a fall soup recipe. Perfect your soup-making game this season!
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Broth Is The Backbone
- A soup's backbone is its broth and it defines the dish's flavor profile.
- Sohla categorizes broths into meaty stocks, vegetable broths, and steeped broths like dashi.
Sweat Aromatics First
- Start soups by sweating aromatics in fat to pull out fat-soluble flavors.
- Cook until vegetables are translucent to build a flavorful base.
Use Any Fat For Flavor
- Use whatever fat you have on hand to layer flavor, from olive oil to rendered sausage fat.
- A couple of tablespoons to coat veggies is enough to develop savory depth.
