Inspired by traditions throughout the South, five soups that will warm you right up
- Why is soup always better the next day? An overnight stint in the fridge gives flavors time to meld and lets starches thicken.
- Add a good pinch of salt once you start to sauté the aromatics, then adjust for salt at the end of cooking. Too heavy-handed? Add more stock or water.
- Avoid hot soup explosions:
- If you’re using a blender, always puree soups in batches.
A less spicy riff on a Mexican posole, we skip the traditional pork in favor of chicken. Be generous with the black pepper for a little zip.
Sweet potatoes and peanuts have each sustained many a Southerner throughout history. Together, they get along swimmingly in this smooth take on a West African peanut stew.
Cornbread is a natural partner to our Latin-inspired braise. Leftovers? Serve them over a bowl of grits and top with a poached egg for a hearty breakfast.
Based on caldo verde—the Portuguese potato and kale classic—this soup gets a Cajun kick with the addition of andouille.
The South has long had an affinity for curry (see: country captain). Here, we pair it with vegetable of moment, cauliflower, in a silky puree. (And bonus: it’s vegan.)
- by Hannah Lee Leidy
- by TLP's Partners
- by Jacob Hollifield