BEST Dutch Oven Soup Recipes! (2024)

FAQs

Is a Dutch oven good for soup? ›

Dutch ovens are great for stews, sauces, soups, braises or any other moist-heat cooking method. This pot can cook a casserole or a whole chicken. You can brown meat and vegetables on the stove and let them simmer away or transfer your pot to the oven to finish cooking there.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Cast iron dutch oven sizing FAQs

The 1.5 quart dutch oven is perfect for side dishes and desserts, but we recommend a 3 quart or 4.5 quart for people living alone and cooking mostly for themselves. The larger size will fit most recipes for 1-2 people and can better accommodate one-pan meals.

If you're often cooking for a big crowd, then between 8 and 10 quarts is a good size. A large, deep oven is great for big batches of soup, making homemade chicken stock, and dishes with a lot of liquid, like this Beef Stew in Red Wine Sauce.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

A soup's quality is determined by its flavor, appearance and texture. A good soup should be full-flavored, with no off or sour tastes. Flavors from each of the soup's ingre- dients should blend and complement, with no one flavor overpowering another.

Depending on what kind of soup you have, there are lots of things that add flavor. Black pepper can give an “after burn" to any recipe. Worcestershire sauce, Maggi sauce, tomato paste, fresh herbs, mustard, vinegar, bouquet garni, garlic, hot sauce, soy sauce.

Does soup taste better the longer you cook it? ›

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be.

Some dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom.

The metal knob is safe in the oven up to 500 degrees, so I have no qualms going from stove to oven. I think what I like most is the pot's pretty paint job.

Lodge's enameled cast-iron Dutch oven outperforms expensive competitors. Large handles and a spatula-friendly shape make it a breeze to move from oven to stovetop, and the finish cleans up easily. Even after years of regular use, its performance has not faltered.

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

Made with top sirloin and fresh and frozen vegetables, it's super easy to prepare and ready in just under two hours. There is nothing better than soup prepared in a Dutch oven!

This means that soups, stews and anything with "braised" in the title should be at the top of your Dutch oven recipe list. The durable cast-iron keeps the food at a consistent temperature for even cooking. Plus, when removed from the heat, the dish will stay piping hot for at least 30 minutes.

The tight-fitting lid of a dutch oven doesn't allow steam to escape the pot, so it's ideal for dishes like crusted breads, stews, soups, braises and roasts that require a moist-heat cooking method.