with a Mirepoix the core ingredients are onions, carrots and celery I equal portions. If you want a soup that yields 12 cups your mirepoix should equal 6 cups.

let’s start this…

2 cups each of chopped(puréed soups), diced(regular soup) course chopped for (hearty soups).

There are two methods sautéed or roasted.
sautéed, place the mirepoix into a hot pot with your favourite oils into a 6 litre pot or more and stir until onions look translucent, cover with broth(veg, chicken or beef) depending on the base you need for your soup. Add spices like garlic, thyme, oregano and parsley and basil and bay leaf, while simmering the next 15 minutes.

Roasting toss the mirepoix and spices of your choosing as above mentions ones and make sure all are slightly covered with oil. You can also salt a bit and pepper if you like your soup to have a hot bite.

ok now the soup types happen here.
vegetable/squash soups.
Tomato- hot bathe and peel skins, then cut in half horizontally and squeeze seeds (as the can be bitter) and place in stock to ready for the soup.
Squash – I really love the roasted squash in soups so I place the thick sliced skins on a flat sheet lined with parchment. Depends on the squash what is sprinkled on, always a gentle tasting oil, pepper, a small amount of brown sugar and other spices specific to your recipe you are following at this point. I add my secret ingredient in squash soup either pumpkin spice or fresh ground nutmeg.

mushrooms – are a special species that requires unique preparation, I like to sautée 6 cups of chopped and 2 cups of whole or sliced mushrooms and I prep them separately and. In the same manner.

a bit of oil and butter is all that’s needed to soften. Set aside the sliced for after the purée step for a nice mushroom bite in the soup.

beets are often boiled but again I like to roast and then thick slice to provide a nice bite in a spoonful. Also with beet soup, we add cabbage, stems and leaves chopped.

for Broccoli and cauliflower I would steam to al dente a bit crunchy.

back to the mirepoix
Add the main prepped ingredient chopped into the pot and cover with enough liquid broth to simmer down Fort he next 15 minutes or so
If the amount of liquid is too great then simmer for a bit longer to reduce the amount of liquid.
So the decision now is this going to be a hearty soup or puréed?
Its your preference at this time if you want to keep bites or make it completely smooth.
If you added bay leaves be sure to fish them out if you are making a purée.

if your soup if too thin, simply reduce with a longer simmer, but if the soup if too thick, add some broth. And this is good advice for spaghetti sauces whether cream or tomato based.
Most soups take about 1 to 2 hours to complete.

this is your preface to REAL soup you will make forever!