Soup topping tips: A simple way to supercharge this comfort food

Mexican tomato and tortilla soup is a bit of a show-off when it comes to toppings. Photo / Tamara West

Soup toppings do more than garnish - they introduce contrasting textures, enhance flavours and can even provide nutritional benefits.

A simple pureed vegetable soup transforms with a sprinkle of crispy croutons, while a rich, creamy chowder benefits from the fresh, vibrant notes of chopped herbs. The interplay between the hot, comforting soup and an array of diverse toppings instantly creates a more dynamic dining experience, making a bowl of liquid deliciousness a far more enticing prospect as a main meal, especially in the depths of winter.

Topping ideas and delicious pairings

Croutons

These crunchy bread cubes add a delightful textural contrast. They can be seasoned with garlic, herbs or cheese to complement the soup’s flavour. Home-made are best - simply cut a stale sourdough or loaf of your choosing into cubes, sprinkle with olive oil and a little salt and bake on a medium to low heat until browned and crunchy.

Goes well with: We think croutons can go on just about any soup, to be honest. But creamier, less chunky soups particularly benefit from the added texture.

Photo / Babiche Martens

• Lentil, bacon and pumpkin soup recipe.

Herbs and microgreens

Fresh herbs like chopped parsley, dill, coriander, thyme or microgreens such as pea shoots and radish sprouts add a burst of freshness and colour.

Goes well with: Chicken noodle soup, lentil soup, split pea soup, bean soup.

Photo / Babiche Martens

• Leek and white bean soup recipe.

Cheese

Grated parmesan, crumbled feta, a dollop of creamy goat cheese or a crumble of blue cheese introduces a rich, savoury element. Melting cheese atop hot soup provides an indulgent texture.

Goes well with: French onion soup, broccoli soup, potato leek soup, beetroot soup.

Photo / Babiche Martens

• Beetroot and orange soup recipe.

Yoghurt or sour cream

A spoonful of yoghurt or sour cream adds creaminess and a tangy balance to spicy, sweet or earthy soups.

Goes well with: Borscht, spicy pumpkin or kūmara soup.

Fennel, leek and potato soup.

• Fennel, leek and potato soup.

Bacon or pancetta

Crispy bacon bits or pancetta provide a smoky, salty crunch that enhances a soup’s richness.

Goes well with: Potato soup, cauliflower soup, clam chowder, corn chowder.

Photo / Babiche Martens

• Cream of cauliflower soup with crispy bacon and prawns recipe.

Toasted nuts and seeds

Toasted pumpkin seeds, almonds, hazelnuts or pine nuts, or even some oven-roasted crispy chickpeas add a nutty flavour and satisfying crunch.

Goes well with: Butternut soup, carrot ginger soup, sweet potato soup, parsnip.

• Pumpkin and parsnip soup with olive focaccia recipe.

Chili oil, fresh chilli slices or flakes

For those who appreciate a bit of heat, a drizzle of chili oil or a sprinkle of red pepper flakes can add a fiery kick.

Goes well with: Miso soup, ramen or noodle soup, black bean soup.

• Slightly spicy spinach and chickpea soup.

Crispy vegetables

Fried shallots, thinly sliced garlic fried until crisp, finely sliced spring onion, or even thin slices of radish can provide a crunchy texture and a burst of flavour. Some even swear by a topping of potato or other deep-fried root vegetable crisps.

Best with: Minestrone, vegetable soup, pho.

• Celeriac soup with kale chips and parmesan soldiers recipe.

Fresh lime or lemon

Okay, so citrus won’t exactly make the soup more substantial, but it’s amazing what a squeeze of fresh citrus can do to brighten flavours, cutting through the richness and adding a refreshing acidity. And a sprinkle of zest provides an extra layer of zing.

Best with: Lentil soup, chicken tortilla soup, seafood soups.

Al Brown's crab soup. Photo / Babiche Martens

• Al Brown’s cream of Jerusalem artichoke soup with sauteed crab recipe.

Avocado

Creamy avocado adds a luxurious texture and a mild, buttery flavour that complements spicy and acidic soups.

Best with: Tortilla soup, black bean soup, gazpacho.

• Mexican tomato and tortilla soup recipe.

Poached egg

A poached egg adds richness and protein. When broken, the yolk creates a velvety broth.

Best with: Ramen, vegetable broth, spicy noodle soups.

Photo / Babiche Martens

• Quick and easy warming vegetable ramen soup.

Soup toppings are more than mere embellishments; they are essential elements that can transform a simple bowl of soup into a complex and satisfying meal. By thoughtfully selecting toppings that complement the soup’s flavours, you can turn a plain meal into a tasty, textural affair. Experimenting with different combinations allows for endless culinary creativity.

New Zealand Herald contributor Nikki Birrell has worked in publishing for nearly 20 years. Fanatical about food and seeing the world, when not travelling, eating, cooking or writing about those - recent stories include making the most of mince, how to how to cooked dried beans and a beginner’s guide to Mexico City - she likes bush walks and tinkering with cocktail creations.