Soups & Stews > Soup Making Techniques > Simmering vs. Boiling > When to Boil and When to Simmer Soup

The Art of Simmering: Crafting Flavorful Soups

Learn the essential difference between simmering and boiling when making soup, and discover when to use each technique to achieve the best flavor and texture.

Prep Time
15 minutes
Cook Time
1-2 hours
Servings
6-8
Ingredients
  • 8 cups Water or Broth
  • 1 medium Onion, chopped
  • 2 medium Carrots, chopped
  • 2 stalks Celery, chopped
  • 1 cube Chicken or Vegetable Bouillon
  • 1 tsp Dried Herbs (Thyme, Rosemary, Bay Leaf)
  • to taste Salt
  • to taste Black Pepper

Understanding the Basics: Simmering vs. Boiling

The key difference between simmering and boiling lies in the intensity of the heat and the appearance of the liquid. Boiling is characterized by rapid bubbling and a high temperature, while simmering involves gentle bubbling and a lower temperature. Simmering is always preferred for soups & stews.

The Importance of Simmering for Soups

Simmering allows flavors to meld and develop over time. The gentle heat prevents the ingredients from breaking down too quickly and ensures that the soup remains clear and flavorful. It is an important stage for the extraction of flavor from the ingredients.

When to Boil (Briefly)

There are limited situations where boiling is acceptable when making soup. Bringing the soup to a brief boil can help to quickly cook certain ingredients, such as pasta or rice, if they are added directly to the soup.

The Simmering Process: Step-by-Step

1. In a large pot, combine the water (or broth), chopped onion, carrots, and celery.
2. Add the chicken or vegetable bouillon, dried herbs, salt, and pepper.
3. Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low.
4. Cover the pot and let the soup simmer for at least 1 hour, or up to 2 hours, to allow the flavors to fully develop.
5. Taste and adjust the seasoning as needed. If desired, add cooked pasta, rice, or other ingredients during the last 15-20 minutes of simmering.
6. Ladle into bowls and serve.

Why Avoid Vigorous Boiling?

Vigorous boiling can make the soup cloudy, cause ingredients to overcook and become mushy, and potentially scorch the bottom of the pot. It can also lead to a loss of delicate flavors as volatile compounds evaporate more quickly.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Calories: Approx. 30-50
Protein: Approx. 1-3g
Fat: Approx. 0-2g
Carbohydrates: Approx. 5-8g

Other Considerations for Nutrition

Using low-sodium broth and limiting added salt can significantly reduce the sodium content of the soup. Adding beans, lentils, or other vegetables will increase the fiber and nutrient content.

← The Art of Sautéing Onions for Soups & Stews The Art of the Simmer: A Guide to Perfect Soups & Stews →

FAQ

  • What temperature should I aim for when simmering?

    The ideal temperature for simmering is around 180-200°F (82-93°C). You should see small, gentle bubbles rising to the surface, not a rolling boil.
  • Can I simmer soup for too long?

    While simmering for a long time can enhance the flavor, simmering for excessively long periods (over 4 hours) may cause some ingredients to become overly soft or break down. Check the soup periodically.
  • Is it okay to add more water during simmering if the liquid reduces too much?

    Yes, you can add more water or broth during simmering if the liquid level gets too low. Add hot water/broth to maintain the temperature of the soup.