If you are using stock to dilute your soup, make sure it is unsalted. Alternatively, you can strain off the salty stock so that you retain the ingredients. Then, add fresh, unsalted stock and bring the soup to a simmer again. [2] X Research source
Don’t worry about diluting the flavor of the soup. You can always add more seasoning.
Try freezing any soup you have leftover by putting it into a Ziploc bag and then leaving it in the freezer. Then, you can warm this soup up and use it if you ever need to dilute a salty soup!
You can also try some fresh, crushed tomatoes. Keep in mind that adding new ingredients will change the flavor of your soup.
Add a little bit of acid at a time and taste as you go.
You can also try a dash of brown sugar, honey, or maple syrup if you prefer.
Combine this suggestion with others to make a bigger difference. You can boil the vegetables for a soup depending on the vegetable you are using. A soft vegetable such as asparagus or peas needs a lower cooking time than a hard vegetable like a root vegetable such as a carrot. The general rule of thumb is to boil the vegetables until they are tender.
The longer soup boils, the saltier it will become.
Taste the soup as you cook it.
If you are cooking with canned foods, like beans, try rinsing them before adding them in. They are preserved with salt and rinsing them first can reduce the amount of sodium you add into the soup.
You can also used dried herbs or spices, if you don’t have any fresh ones on hand. Keep in mind that dried herbs or herb blends can contain salt.
You can also swap out butter for olive oil for a healthier option.
When making homemade stock, don’t add salt. You can add salt later when you are making soup. It is especially important to use a stock containing low sodium when other ingredients already have high amounts of salt.
