Soups are a delicious and comforting meal that can be enjoyed all year round. The liquid broth serves as the base which can absorb and distribute flavor from spices and other ingredients. Spices are an easy way to add lots of extra flavor, complexity, and aroma to soups with little effort. Knowing which spices work best can elevate a basic soup into something spectacular.
Spice Basics
Spices are dried herbs, roots, barks, seeds, or fruits that come from plants. They are used in small amounts to season food and provide layers of flavor. Many popular spices also provide health benefits and can aid digestion. When spices are cooked in liquid, their flavors and nutrients are drawn out into the broth. This makes them ideal for simmering in soups. Here are some tips for cooking with spices:
- Whole spices have more intense flavor than ground. Try adding whole peppercorns, cloves, cumin seeds, or cinnamon sticks.
- Prepare spices by dry roasting or blooming in oil to release their essential oils and aromas.
- Add dried herbs like oregano, thyme, or rosemary in the last 10-15 minutes so they don’t get bitter.
- Let soups with whole spices simmer at least 30 minutes for the flavor to fully develop.
- Adjust the amount of spices to suit your tastes. Start with modest amounts and add more to reach desired intensity.
Warming Spices
Warming spices add comforting heat and sweetness to soups. They enhance savory flavors and make the broth taste richer. Here are some top warming spices:
| Spice | Flavor Notes | Pairs Well With |
|---|---|---|
| Cinnamon | Sweet, woody, slightly spicy | Carrots, butternut squash, tomatoes, beans |
| Clove | Pungent, slightly fruity | Onions, lentils, beef, rich broths |
| Cumin | Earthy, nutty, peppery | Chickpeas, lentils, beans, squash, tomatoes |
| Ginger | Spicy, bright, citrusy | Sweet potatoes, carrots, chicken, coconut milk |
| Nutmeg | Sweet, nutty, peppery | Creamy broths, potatoes, spinach, milk |
This class of spices all contain a mild spicy heat that stimulates the senses and brings comforting warmth. They tend to pair well with starchy vegetables, legumes, creamy broths, and proteins like chicken or beef. Try adding a combo like cinnamon, cloves, cumin, and ginger to lentil or bean based soups. Nutmeg goes perfectly in cream based potato soups.
Herby Spices
Herby spices derived from fresh herbs have aromatic flavors that brighten and amplify broths. They go well with lighter and greener ingredients. Some top herby spices are:
| Spice | Flavor Notes | Pairs Well With |
|---|---|---|
| Basil | Peppery, minty, pungent | Tomatoes, zucchini, white beans, chicken, broths |
| Oregano | Woodsy, slightly bitter, minty | Tomatoes, chickpeas, black beans, chicken, beef |
| Rosemary | Pine-like, floral, lemony | Beans, mushrooms, potatoes, lamb, chicken |
| Sage | Woodsy, earthy, musty | White beans, lentils, butternut squash, broths |
| Thyme | Grassy, lemony, earthy | Mushrooms, leeks, chicken, tomato broth |
Herby spices all have notes reminiscent of their fresh herb counterparts. Their flavors tend to be clean and light. Basil brings sweet mintiness, oregano and thyme have woodsy undertones, and sage and rosemary have pine or floral aromas. Add them to vegetable soups or broths to make the flavors pop. They also pair well with chicken and can be rubbed on meat before cooking.
Savor Spices
Savor spices add layers of depth, richness, and savory flavor or “umami” to broths. A touch of them makes the soup much more complex and satisfying. Some top savor spices are:
| Spice | Flavor Notes | Pairs Well With |
|---|---|---|
| Cumin | Earthy, nutty, peppery | Chickpeas, lentils, beans, squash, tomatoes |
| Garam masala | Warm, complex blend | Potatoes, cauliflower, coconut milk, chicken |
| Paprika | Savory, slightly fruity and earthy | Beans, mushrooms, vegetable broths, chicken |
| Smoked paprika | Intensely savory, woody | Potatoes, tomato broth, chorizo, beef |
| Turmeric | Bitter, earthy, pungent | Chicken broth, coconut milk, cauliflower |
Savor spices add incredible savory layers without being overpowering. Paprika and turmeric have an inherent savoriness. Garam masala is a blend that typically contains cumin, cinnamon, cloves and other spices. Smoked paprika has a concentrated savory smokiness. Use these to turn a bland broth into something irresistible. They go well with heartier ingredients like beans, lentils, potatoes, cauliflower or chicken.
Hot Spices
For those who like some heat, hot spices can really perk up the flavor of soups. A touch of spiciness enhances other flavors and makes the broth more exciting. Some spicy soup spices are:
| Spice | Flavor Notes | Pairs Well With |
|---|---|---|
| Cayenne | Pure heat, slightly fruity | Black beans, lentils, beef broth |
| Chili powder | Spicy blend with cumin and oregano | Beans, tomatoes, corn, vegetable broth |
| Chipotle | Smoky, intense spicy heat | Tomatoes, chicken broth, black beans, corn |
| Curry powder | Complex spicy blend | Sweet potatoes, lentils, coconut milk, chicken |
| Harissa | Smoky, chili-like heat | White beans, lentils, tomato broth, lamb |
Hot spices contain capsaicin which stimulates receptors on the tongue to create a burning sensation. They add excitement and delicious flavor when used judiciously. Chili powder and chipotle suit hearty beans or tomato based soups. Curry powder is a versatile complex blend that pairs well with creamy coconut broths. Sample hot spices sparingly until the desired heat is reached.
Aromatic Spice Blends
Many spices work together in harmony to create aromatic flavor blends. Pre-made spice mixes provide layered complexity with little work. Here are some excellent blends for soup:
| Spice Blend | Flavor Notes | Pairs Well With |
|---|---|---|
| Garam masala | Warm, complex blend of cumin, cardamom, cinnamon, cloves, nutmeg | Potatoes, cauliflower, coconut milk, chicken |
| Herbes de Provence | Savory herbs like basil, thyme, rosemary, lavender | Mushrooms, tomato broth, chicken, vegetables |
| Italian seasoning | Basil, oregano, marjoram, thyme, rosemary | Minestrone, chicken broth, beans, tomatoes |
| Ras el hanout | Complex Moroccan blend with warm spices | Lentils, chickpeas, rich beef broth |
| Za’atar | Savory herbs, sesame seeds, tangy sumac | Chickpeas, lentils, beans, chicken broth |
Spice blends can be cooked right into the broth to infuse layered aromatic flavors. Italian seasoning and Herbes de Provence add lively herby notes. Garam masala provides warmth and complexity. Za’atar has a nutty sesame taste and tang from sumac. Try ras el hanout for an exotic Moroccan twist. Blends make it easy to add lots of flavor fast.
Infusing Flavor
To get the most flavor from soup spices, use these simple techniques:
- Bloom in oil: Briefly heating whole spices like cumin seeds, mustard seeds or fennel seeds in oil releases their aromas.
- Dry roast: Roast whole spices in a dry pan for 1-2 minutes until fragrant before adding to the soup.
- Simmer: Let soups with dried spices and spice blends simmer for 30+ minutes so the flavors fully develop.
- Finish with herbs: Stir in fresh herbs like parsley, cilantro or chives at the end to preserve their color and flavor.
- Layer spices: Use a mix of whole spices, dried herbs and spice blends for the most complex flavor.
With these simple tricks, spices can transform the flavor of soups in amazing ways. Start with a base broth, layer in spices as it simmers, and finish with fresh herbs. Homemade soups seasoned with spices are heartwarming, nourishing and packed with flavor.
Spice Combinations by Soup Type
Here are some recommended spice combos based on different soup categories:
Bean Soups
Bean soups pair well with cumin, chili powder, oregano, paprika, bay leaf, coriander, and epazote. Try combinations like:
- Black beans: cumin, oregano, garlic, bay leaf
- Navy beans: thyme, oregano, sage
- Lentils: cumin, coriander, garam masala
- Split peas: thyme, bay leaf, parsley
Vegetable Soups
For vegetable soups, try all-purpose combos like basil, oregano, thyme, rosemary, garlic, and onion powder. Specific veggies go well with:
- Tomatoes: basil, oregano, garlic
- Carrots: cumin, cinnamon, ginger
- Mushrooms: thyme, sage, garlic
- Squash: cinnamon, nutmeg, ginger
- Greens: garlic, red pepper flakes, lemon juice
Chicken Soup
Chicken soup benefits from parsley, thyme, sage, marjoram, garlic and onion powder. Also try:
- Ginger, turmeric, garlic, onion – immune boosting
- Lemongrass, lime leaves, chilies – Thai twist
- Cumin, coriander, cinnamon – Indian flavor
- Chilies, cumin, oregano – Mexican inspired
Beef Soup
Perfect spices for beef soup include thyme, rosemary, marjoram, paprika, bay leaf, and cloves. Also blend in:
- Smoked paprika, oregano, chili – smoky and spicy
- Cinnamon, cloves, allspice – warm and aromatic
- Chipotle, cumin, cilantro – Southwestern flair
Conclusion
Spices make a world of difference in soup flavor. Whole spices release their essential oils, dried herbs provide fresh aroma, and blends layer in complexity. Follow basic spice cooking methods like blooming and simmering to maximize flavor. Tailor combinations to the veggies, beans or meat in the soup. With the right spices, you can create nourishing homemade soups that comfort and delight.