Let's be clear: You can do much, much better than canned soup. Homemade soup recipes are nothing like those bland, salty concoctions. (Can you imagine your grandma making her chicken soup recipe from a can?) To make great soup, ideally, you want to start with fresh, homemade <a href="/recipes/soup/broth-stock/">stock</a>, so keep those carcasses after roasting a chicken! But you can definitely make a great soup with boxed or canned broth, too - the key is to add lots of layers of flavor. The basics are the same whether you're making <a href="/recipes/soup/chicken/noodle/">chicken noodle</a>, <a href="/recipes/soup/vegetable/">beef vegetable</a>, or <a href="/recipes/soup/cabbage/">cabbage soup</a> - you want to lightly sauté the veggies first (and brown the meat, if you're using beef or lamb), then add aromatics and herbs. Yes, herbs! Thyme gives soups a lovely lemony flavor, while bay leaves add depth and earthiness. So ditch the cans and tell your family to get ready for a great homemade dinner - soup's on!
