Whether we showcase winter’s root vegetables or come home to comfort food simmering on the stove, soup is a language of love with many dialects: from under-the-weather broths and velvety bisques to slow-cooked stews and stick-to-the-ribs chowders. A bowl of soup can bridge the mundane and the magical, inviting us to slow our fast-paced lives, share the bounty with loved ones and honor recipes of generations past.

“Every time I make soup, even if it’s one I’ve made over and over, it fills me with a sense of wonder that a bunch of disparate ingredients—legumes, grains, raw vegetables, onions, garlic, seasonings—always meld in a way that seems almost miraculous,” marvels Nava Atlas, the Hudson Valley, New York-based author of more than 10 cookbooks, including Vegan Soups and Stews for all Seasons.

Making Vegetables Shine

Eating seasonally can help our bodies transition into winter, and soups that incorporate cold-weather crops offer delicious versatility. “Thanksgiving is traditionally a time to be thankful for the harvest. Soups in the fall are typically a hearty mix of what you may have grown in your garden. These could be rich and creamy tomato, pumpkin or pea soups,” says Sharon Hapton, founder and CEO of nonprofit Soup Sisters, a food-assistance program in 27 cities across Canada. The author of The Soup Sisters and Broth Brothers Cookbook attests that taking a little time to make soup “is a great way to nourish our spirits and reconnect with the food.”

In any combination, rainbow carrots, rutabaga, parsnips, leafy greens, sweet potatoes, mushrooms, leeks and winter squashes pack a punch in flavor, color and texture. Special-occasion soups can be simple childhood favorites dressed up with the pungent tastes of sage, rosemary, ginger, chiles or coriander seeds. Creamy soups, whether traditional or vegan, pair beautifully with wild rice, roasted pumpkin seeds or toasted pecans. Atlas suggests combining vegetables in surprising ways to take advantage of contrasting flavors, such as adding sweet potatoes and bell peppers to a black bean stew.

Broths Versus Stocks

Although broths and stocks can be made using vegetables and/or bones and seasoned with salt and pepper, a broth is thinner in consistency and requires a shorter simmering time, whereas a stock can be simmered for four to six hours, resulting in a heavier texture. Nutritional bone broth is usually simmered for 12 to 36 hours to create a collagen-rich stock. All of these can be sipped for a soothing repast or incorporated into other recipes.

Bringing Out Flavor With Salt

Atlas notes, “Most soups benefit from judicious salting to bring out the flavors, but I suggest waiting until the end to add salt, giving the soup time to develop flavor first. And it’s surprising how much of a lift lemon and lime juice can give to soup broth.” For those monitoring their sodium, she recommends salt-free seasoning blends, like Dash, or Spike, a zesty low-sodium option found at health food stores.

The Legacy of a Treasured Recipe

Holiday time can be bittersweet, especially when lost family members are not at the table, but taking out an old, handed-me-down recipe is a wonderful way to preserve culinary customs and commemorate the family’s heritage. “Creating delicious food like soup from a loved one’s recipe is more than the ingredient list on a card,” says Hapton. “Use the silver spoon handed down from family to stir the love and rekindle the memories of loved ones. A natural flow of storytelling happens when we cook together, and the ‘dash of this and that’ can make its own lively conversation.”

According to Atlas, “Food traditions are a way to embrace each person’s unique history—where their ancestors were from, what was available to them, what they felt comforted by. Yet, despite all the different traditions, food is a great uniter, a fantastic way to connect us as humans.”

Presenting soup in an elegant tureen and putting out toppings such as chopped fragrant herbs or crushed pink peppercorns at each place setting gives soup a festive, gourmet touch. “Don’t wait for a special occasion to bring out the good dinnerware,” Hapton suggests. “Enjoy it every day, even in some small way.”

Ultimately, gratitude is the most important ingredient. This Thanksgiving, invite each guest at the table to ladle a bowl of soup for the person next to them, offering a single word of appreciation as a form of grace.

Marlaina Donato is an author, composer and painter. Connect at BluefireStudio.art.

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