How to Prep for Soup Season: My Favorite Tips to Get Ahead

Soup season is almost here and if you’re anything like me, you’ve been counting down the days until the first crisp evening calls for a cozy bowl. Fall is when my kitchen truly comes alive, and the best part is that with a little prep work, you can make soup nights simple, stress-free, and downright delicious.

Here’s how I’m getting ready for this year’s Soup Season:

1. Wash & Prep Your Base Vegetables

Carrots, celery, and onions are the holy trinity of soup making. I start by giving everything a good wash in my Garrnish pesticide basin, which makes sure all my produce is squeaky clean. Then I chop them into soup-ready sizes, vacuum seal, and store them in the freezer. Having these bases ready to go makes weeknight soup prep so much faster.

When it comes to storing prepped vegetables, vacuum sealing makes a big difference in how long they last. In the fridge, cut carrots, celery, and onions will typically stay fresh about 5–7 days in a zip-top bag, but vacuum sealed they can last up to 2 weeks. In the freezer, zip-top bags keep veggies good for about 2–3 months before freezer burn sneaks in, while vacuum sealing can stretch that to 8–12 months with the flavor and texture still intact.

Here’s the vacuum sealer I use that makes resealing super easy. https://bit.ly/4kOfRhN use code WEST20 for 20% off.

2. Turn Scraps Into Stock

Don’t toss those peels and ends! I collect all my veggie scraps—carrot tops, onion skins, celery leaves—and simmer them into a rich homemade vegetable stock. It’s budget-friendly, eco-friendly, and adds so much depth to soups. If you’ve never made stock before, check out my Stock Guide for a step-by-step how-to.

3. Freeze Garlic for Quick Flavor

Peeling garlic in the middle of cooking can feel like a hassle. My trick? Peel and mince garlic in bulk, then freeze it into little cubes (ice trays work perfectly). When I need a boost of flavor, I just pop one out and drop it into the pot.

4. Organize & Refill Your Spice Cabinet

Soups rely heavily on good spices. Before the season starts, I go through my spice drawer—toss anything stale, refill what’s low, and make sure I have plenty of essentials like thyme, bay leaves, smoked paprika, and cumin.

Pro tip: store them in clear jars so you can see exactly what you’re running low on.

Here are the jars I use: https://amzn.to/4pduvCj

5. Follow Along for Soup Sunday

Soup is kind of my thing. I share new recipes every Sunday on Instagram, and this fall is going to be full of cozy favorites and creative twists. If you’re not already following, head over to @491westmainst so you don’t miss a single bowl.

Final Thoughts

Soup Season is all about comfort and ease, but it’s so much more enjoyable when you do a little prep ahead of time. From washed and ready veggies to homemade stock and fresh spices, these steps guarantee that when the first chilly night rolls in, you’ll be ready to ladle up something warm and delicious.

So grab your Dutch oven, clear some space in the freezer, and get prepped… it’s going to be a souper season!