Soup and Sauce Recipes

Soups, stocks, dressings, dips and sauces. Use this hub when you want one component that lifts a meal. Soups are sorted into blended, brothy and chunky styles, with notes on how to freeze and reheat them. Sauces include pan sauces made while your meat rests, and cold sauces that keep in the fridge for several days. Dressings and dips are kept simple, with ingredient lists short enough to shop for in one trip. Each recipe states its storage time and whether it freezes well. Where a recipe uses stock, the notes say how to make it from scratch or what to buy in a carton.