Salt timing in soups: Early addition vs. finishing touch

Some chefs add salt at the start for deeper flavor, while others save it for the end to control seasoning. What's your take on this method?

3 comments

3 Comments

webb.daniel2mo ago

What kind of soup are you making? For a bean or lentil soup, I salt early so they don't stay tough. For a simple broth with veggies, I add a little at the start but adjust right before serving.

amy_henderson832mo ago

Always salt my bean soups early too.

jamie_carter872mo ago

Honestly I go the other way from amy_henderson83 on bean soups. Salting at the start can actually toughen the skins and make them take forever to cook through. For a simple tomato soup, I add zero salt while it simmers because the tomatoes reduce so much. I wait until the very end to season. That way I don't end up with a salty mess if the broth cooks down.