There’s something in the air. No, I’m not talking about the promise of scarves and plaid button-downs wafting in the breeze. I’m talking about germs.
It seems like everyone is sniffling a little, coughing a little, clearing their throat a little as the seasons shift and our sinuses brace for the worst. Last week, bedridden by one of the worst colds I’ve had in years, I texted anyone who would listen about how desperately I wished for soup.
Making some soup, even when you’re not craving it, but are feeling well enough to prepare it, is like an insurance policy with a low deductible and zero co-pays. So make like George Costanza and shift into soup mode, if not to welcome cooler temperatures then to adequately prep your freezer for when, inevitably, you feel less than stellar.
I like to batch my soups into the many 16-ounce deli containers I’ve saved from takeout, leaving a bit of room at the top for when the liquid expands as it freezes. When the moment strikes, defrosting is a cinch — just set a pint in the fridge the second you sniffle.
The comforts of Naz Deravian’s white bean, rice and dill soup cannot be overstated, and the ease with which it comes together means you could reasonably make it even when you’re not feeling so hot. In Naz’s house, they call it “February is not forever” soup, because its vibrant turmeric-tinged broth and herbaceous notes serve as a hopeful reminder of the brighter days that lie beyond winter. I can think of no better mind-set for when you’re sick.
A gentle, blended soup, like David Tanis’s carrot-leek soup with miso, is equally soothing, especially when you crave something a little heartier than broth, but can’t stomach anything that’s actually hearty. For a texture as silky as when you first prepared it, consider running the defrosted soup through the blender or whirling it with an immersion blender before reheating it. But if you’re not feeling up to it, no pressure. It’ll still re-emulsify nicely when heated.
If you need a soup with a bit more heft, Ham El-Waylly’s vegetable tortilla soup has the protein and heat to revive you. Finely ground tortilla chips add body to the base, and a final garnish of crushed chips add that coveted crunch. Make the soup ahead, but hold off on finishing it with chips, avocado and squeezes of lime until you’re ready to eat, whether that’s right away or on your next sick day.
Vegetable Tortilla Soup
One More Thing!
Freebie P.S.A. coming your way! New York Times Cooking is offering a free trial right now. Previously, the Cooking app was available to subscribers only, but for a limited time, you can access any recipe via the app at no cost. (I cannot emphasize enough how big a deal this is!)
Just download the NYT Cooking app to start your free trial: iOS users can download the app here, while Android users can use this link.
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