On Sunday, you pat yourself on the back for making a big batch of soup to eat all week. Go you! On Wednesday, you facepalm: You've barely made a dent in the vat, even though you've been eating it for lunch and dinner.
Sarah blended leftover squash and red lentil soup, seasoned it to taste (if it's rather simple soup to start with, here's your chance to readjust the flavors), then served it over a grain bowl with roasted vegetables.
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While this tip works best for chunky soups that will blend into a thick mixture, you could always take a thin soup (or a thick soup that won't be quite thick enough to call—or function as—sauce) and blend it with a thickening agent: chunks of cooked potato or sweet potato, cornstarch, a flour roux. And if it's still not quite saucy enough, cook it down until it's thick (and add a splash of cream or a nub of cream cheese while you're at).
Suddenly, soup is a sauce for warm vegetable salads, for roast chicken, for pan-seared fish... (And, if you want to move in the other direction, there are many meals that can be turned into soup—and, at the end of their lives, sauces—too!)
Ready to try? Here are some soups we think could live fulfilling lives as sauces:
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.