What gives soup depth?

Dana :)

There are a few umami hacks you can add to soups! It adds that “deliciousness” of glutamates. The rind of parmigiano cheese is a good one, a dash of soy sauce or fish sauce will also add umami, and dried mushrooms also can add savory flavor. But spices can help too, depending on the type of soup!

Buttercup 🏵️

I can only speak for chicken soup and cooking time really changes the flavor. Simmering it for a longer time will give you more depth and flavor. Fresh parsley is also something that really gives the soup a kick.

JoJo's Haven

one example I think of is Mulligatawny soup. whether vegan or chicken broth this curry flavored lentil soup finishes with grated apple, Lemon, fresh herbs & black .pepper . Delicious.

andrew hoyle

Sauté or slowly frying in oil or butter onions and root vegetables, celery, fennel till caramelised at the beginning and using good stock and umami flavours like seaweed soy, tomato purree, parmesan rind, sea salt and some acidity like wine or lemon juice

Lynette McWilliams

Sometimes things work better the second day. My mother made a potato soup in the fall and winter when it was cold enough to keep it on the back porch. She had to make so much so there was some left the next day, because it got eaten up so quickly. But when it did make it to day 2, the potatoes had absorbed so much more of the flavors in the soup. There are several ingredients like that.