1. A simple important step is using fresh cold water for the base to any soup. Cold water is the foundation to any good stock and is the foundation to any good soup. Hot water comes from a tank that can have traces of metals and sediments, which in turn can create a bad taste in your soups. The heat can also leach heavy metals like lead from your plumbing into the water, which could then go into your soup.
2. A good stock makes for good soup. If you are making your own stock, you should make it with plenty of bones, the meat on the bones gives the soup flavor and the bones give it body, because of the natural collagen. Cold homemade stocks often have so much body and texture that it can be scooped out with a spoon. A good quality stock provides the soup with body and a silky texture. Good stock can be portioned and frozen for future use.
3. Whenever you make a soup, cook it slowly and only allow to boil briefly then reduce to simmer. Boiling soup for an extended period off time disintegrates the ingredients and makes the liquid cloudy. When reducing heat, reduce until you see small bubbles around the rim, not rolling bubbles across the service.
4. Season slowly, add water slowly. The old expression is that you can always add, but you can never take away. Add water and seasoning slowly and taste often to adjust until desired consistency and flavor are achieved.
5. Soups are best made in bulk and portioned out and frozen for future use. Soups are the perfect food for busy schedules since frozen portions can be stored in zip top bags to make efficient use of freezer space.