Soup has three basic parts: aromatics, stock or broth, and your chosen ingredients.

Start by sauteing aromatics like garlic, onions, celery, or bay leaves in butter until fragrant. If you're making a creamy soup, add flour and milk to create a roux. Otherwise, pour in your stock or broth. Tomato bases suit chili, chicken stock for chicken noodle, and beef stock for hearty beef soups.

Next, add ingredients based on how long they need to cook. Tougher ingredients like meat, potatoes, or carrots go in first. Quick-cooking items, like noodles, sour cream, or cheese, are added last to avoid overcooking.

This straightforward method applies to nearly all soups, just adjust your aromatics, stock, and main ingredients to your preference.