Soups & Stews > Soup & Stew Flavor Enhancers > Herbs & Spices > Using Dried Herbs in Soups & Stews

Dried Herb Infusion: A Flavor Booster for Soups & Stews

Learn how to maximize the flavor of dried herbs in your soups and stews. This method ensures a robust and balanced herbal profile in every spoonful, releasing the full potential of dried herbs and infusing your dish with aromatic depth.

Prep Time
5 minutes
Cook Time
15-20 minutes (infusion time) + Stew/Soup cooking time
Servings
Varies depending on soup/stew recipe
Ingredients
  • 1-2 tablespoons Dried Herb Blend (e.g., thyme, rosemary, oregano, bay leaf)
  • 1-2 tablespoons Olive Oil or Neutral Oil
  • As Needed Aromatics (e.g., onion, garlic, celery, carrots)
  • As Needed Soup or Stew Base (broth, stock, water)

Bloom the Herbs in Oil

Heat the olive oil or neutral oil in a pot over medium heat. Add the dried herb blend and cook for 1-2 minutes, stirring constantly. This process, known as blooming, releases the essential oils in the dried herbs, intensifying their flavor.

Sauté Aromatics

Add your choice of aromatics (onion, garlic, celery, carrots) to the pot and sauté until softened, about 5-7 minutes. This step builds a flavorful foundation for your soup or stew.

Add Liquid and Simmer

Pour in the broth, stock, or water. Bring to a simmer and let it infuse for 15-20 minutes. This allows the herb flavors to fully develop and meld with the aromatics.

Remove Herbs or Continue with Soup/Stew Recipe

At this point, you can either strain out the herb mixture (for a smoother broth) or leave it in for a more rustic flavor. Proceed with your soup or stew recipe as usual, adding vegetables, proteins, and other ingredients as needed.

Adjust Seasoning

Taste and adjust seasoning (salt, pepper) as needed. Remember that dried herbs can sometimes be more potent than fresh, so start with less and add more to taste.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information varies widely based on the specific ingredients of the soup or stew. This is an estimate based on a simple vegetable broth with herbs.

  • Calories: 15-30 kcal
  • Fat: 1-3g
  • Sodium: 50-200mg

Other Considerations for Nutrition

Consider the sodium content of your broth and adjust salt accordingly. Using homemade broth can significantly reduce sodium levels. The addition of vegetables and protein will drastically change the overall nutritional profile.

← Classic Mirepoix: Foundation for Flavor Dried Herb Sachet: A Gentle Flavor Release for Soups →

FAQ

  • Can I use any type of dried herbs for this infusion?

    Yes, you can use a variety of dried herbs depending on your preference. Popular choices include thyme, rosemary, oregano, marjoram, sage, and bay leaf. Consider the flavors you want to impart to your soup or stew when selecting your herbs.
  • Why bloom the herbs in oil first?

    Blooming the herbs in oil helps to release their essential oils and intensify their flavor. The heat helps to draw out the aromatic compounds, resulting in a more flavorful broth or base for your soup or stew.
  • Can I use fresh herbs instead of dried herbs?

    Yes, you can use fresh herbs, but you'll need to adjust the quantity. As a general rule, use three times the amount of fresh herbs as dried herbs. Add fresh herbs towards the end of the cooking process to preserve their flavor.
  • What if I don't have all the suggested aromatics?

    Don't worry! Use what you have on hand. Onions and garlic are essential for most soups and stews, but feel free to experiment with other vegetables like leeks, shallots, or different types of peppers.