Quick Answer
Yes, you can use water as a base for soup. While stock or broth is more commonly used as the liquid base in soups, water can work perfectly fine as the base in most soup recipes. Using water as the base will create a lighter, more subtle soup versus using a flavorful broth. However, the other ingredients and seasonings added to the soup can still provide plenty of flavor.
Using Water as a Soup Base
Water is often used as the liquid base for puréed soups like butternut squash soup or potato soup. The soft cooked and puréed vegetables or starches help create a creamy, velvety texture while allowing the flavors of the main ingredients to shine through. Stock could overpower more delicate vegetable purées.
Water can also work well for lighter fruit soups featuring ingredients like melon or berries. Again, an intensely flavored broth could compete too much with the delicate fruit flavors.
For vegetable soups with heartier ingredients like beans, tomatoes, cauliflower, broccoli, etc, water can still work as the base. Choose ingredients with lots of flavor and season the soup well to make up for the lack of flavor from stock.Boost the flavor with herbs, spices, garlic, onion and salt and pepper.
Chicken noodle soup or classic minestrone soup are examples where you may still miss the richness provided by chicken and beef broths. But if you season it well, a vegetable or chicken soup made with water can still have plenty of flavor.
Some tips when using water as a soup base:
– Focus on flavorful soup ingredients like mushrooms, tomatoes, spinach, beans, lentils, sweet potatoes.
– Sauté aromatics like onion, garlic, and celery first to build a flavor base.
– Browning meats before adding to the soup will boost flavor.
– Add fresh herbs, spices, chili peppers or cajun seasoning to add depth of flavor.
– Simmer the soup uncovered to allow some reduction which concentrates flavors.
– Finish with a splash of lemon juice, vinegar, or splash of cream.
– Puréeing part of the soup is an easy way to give more body without diluting flavor.
Advantages of Using Water
There are some good reasons to use water as the base for certain soups:
– Allows pure flavors of ingredients like delicate vegetables and fruits to shine through.
– Creates lighter and healthier soups versus using full-fat broths and stocks.
– Vegetarian and vegan soups can be made without need for chicken or beef broths.
– Allows you to control salt content rather than relying on salty canned broths.
– Water-based soups are very low in fat and calories if avoiding cream and oils.
– Allows you to create soup “blank canvases” and flavor it yourself.
– Water is free! Using water saves money compared to canned or boxed broths.
Disadvantages of Using Water
There are also some downsides to keep in mind when using water as a soup base:
– Watery soup texture – water won’t build body like broth. May need to purée or thicken.
– Lacks rich, savory flavors provided by beef and chicken broth.
– Won’t have the gelatin from bones that gives broth viscosity.
– Can be bland without adequate herbs, spices, seasoning and flavorful ingredients.
– Extra work to compensate for lack of flavor compared to using a pre-made broth.
– Possible food safety issues if using unclean water. Best to use filtered, bottled or boiled water.
Broth vs. Stock vs. Water
What’s the difference between using broth, stock or water?
Broth – Made by simmering meats, bones, and vegetables. More intensely flavored than stock but light bodied.
Stock – Long simmered bones, meats and vegetables extracts gelatin. Richer mouthfeel than broth.
Water – Adds no flavor but provides liquid base allowing ingredient flavors and seasonings to be tasted.
While broth and stocks add savory meaty flavor, minerals and body, water provides a clean canvas to layer flavors. Use water when you want the fresh, vibrant flavors of the ingredients and seasonings to be the stars.
Soup Base Ideas without Water
If aiming for full-bodied and richly flavored soup, you may want to use alternatives to water:
– Chicken, beef or vegetable broth – look for low-sodium varieties.
– Bone broth – simmer bones to extract gelatin and minerals.
– Cream or nut milks – add body and richness.
– Puréed vegetables – use starchy veggies like potatoes or beans.
– Mashed beans or lentils – adds protein and texture.
– Blenderized or mashed tofu – gives creaminess.
– Coconut milk – richness without dairy.
– Nutritional yeast – savory, cheesy flavor.
– Thickeners like roux, cornstarch, arrowroot.
Simple Water-Based Soup Recipes
Here are a few easy soup recipes that use water as the base:
Tomato Basil Soup
Ingredients:
– 2 Tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 (28-oz) cans crushed tomatoes
– 1 cup water
– 1/4 cup packed fresh basil leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Add the garlic and cook for 1 minute more.
2. Add the crushed tomatoes, water, basil, salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Use an immersion blender to purée the soup until smooth. Reheat before serving.
Zucchini Soup
Ingredients:
– 1 Tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 3 medium zucchinis, diced
– 3 cups water
– 1 Tbsp lemon juice
– 1/4 cup fresh basil or mint leaves
– Salt and pepper to taste
Instructions:
1. In a pot, heat the olive oil over medium heat. Sauté the onion for 3-4 minutes until soft.
2. Add the garlic and cook for 1 more minute. Then add the diced zucchini and water. Bring to a boil.
3. Once boiling, reduce heat and simmer for 10-15 minutes until zucchini is very soft.
4. Purée with an immersion blender. Season with lemon juice, herbs, salt and pepper.
Creamy Potato Soup
Ingredients:
– 1 Tbsp butter or olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 3 russet or Yukon gold potatoes, peeled and diced
– 3 cups water or milk
– 1 bay leaf
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add onion and cook 5 minutes.
2. Add garlic and cook 1 minute more. Add potatoes, water or milk, bay leaf, thyme. Bring to a boil.
3. Once boiling, reduce heat and simmer 20 minutes until potatoes are very tender.
4. Discard bay leaf. Purée soup with an immersion blender until creamy and smooth. Season with salt and pepper.
Tips for Making Water-Based Soups
Here are some top tips for making flavorful soups with water:
– Start by sautéing aromatics like onion, shallots, garlic in olive oil. This builds a flavor base.
– Brown meats before adding to soup for deeper flavor.
– Add tomato paste and cook briefly before adding water for umami flavor.
– Season well with salt, pepper and spices like cumin, thyme, oregano, paprika.
– Use flavor boosters like soy sauce, fish sauce, anchovy paste. A little goes a long way.
– Simmer soups uncovered to allow some reduction and concentration of flavor.
– Finish with a splash of lemon juice, vinegar or cream. Brightens flavor.
– Purée part or all of the soup for creamy texture and to thicken without diluting flavors.
– Garnish bowls with fresh herbs, chili oil, toasted nuts or seeds, cheese, croutons. Provides texture and flavor contrast.
Sample Ingredient Combinations for Water-Based Soups
With the right combinations, water can make a delicious soup base. Try these tasty ingredient mixes:
– Chickpeas, tomatoes, garlic, cumin, chili peppers
– White beans, rosemary, kale, parmesan rind, garlic
– Sweet potato, carrots, ginger, curry powder, coconut milk
– Mushrooms, lentils, thyme, onion, red wine vinegar
– Chicken, carrot, onion, celery, parsley, bay leaf
– Shrimp, corn, zucchini, basil, smoked paprika, orzo
– Tomatoes, black beans, cilantro, lime, tortilla strips
– Navy beans, ham, parsley, garlic, bay leaf, parmesan
Conclusion
While broth and stock are traditional soup bases, you can certainly use plain water too. Water provides a blank canvas that allows other ingredients like vegetables, beans, herbs and spices to shine through. Just focus on full-flavored ingredients, plenty of seasoning, and texture from purées or creaminess from milk or coconut milk. With the right recipe, water can make an excellent light, fresh-tasting and healthy soup base. Experiment with ingredient combinations to create delicious and broth-free soups and stews using simple water.