When the craving for comfort meets the need for simplicity, nothing satisfies quite like a bowl of homemade soup. From creamy favorites to fresh vegetable blends, soups bring warmth and nourishment to every table.
In this collection, you’ll find a variety of recipes that celebrate flavor and ease. Options include silky potato soup, hearty chicken noodle, and a vibrant tortilla bowl packed with fresh ingredients.
Each recipe is thoughtfully crafted with simple steps and everyday ingredients. That makes it easy to recreate comforting favorites right in your own kitchen.
These soups are perfect for busy weeknights, cozy weekends, or feeding a hungry crowd. A steaming pot can be both nourishing and unforgettable, turning any meal into something special.
Lasagna Soup
A warming, soul-satisfying fusion of all the beloved flavors of classic lasagna, transformed into a hearty, comforting soup. Brimming with savory chicken sausage, tender pasta, rich marinara, and creamy cheese toppings, this dish is perfect for chilly evenings when you crave something both nourishing and indulgent.
Time
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Recipe Info
Cuisine: Italian
Course: Soup
Category: Main Dish
Yield: 6 servings
Serving Size: 1⅓ cups
Ingredients
- 2 cups quick marinara sauce
- 1/2 onion, chopped
- 3 tbsp grated parmesan cheese
- 14 oz sweet Italian chicken sausage, casings removed
- 4 tbsp chopped fresh parsley, divided
- 2 bay leaves
- 1/4 cup fresh basil chiffonade
- 2 crushed garlic cloves
- Fresh cracked black pepper, to taste
- 6 tbsp part-skim shredded mozzarella cheese
- 2 1/2 cups water
- 2 tbsp chopped fresh parsley (for garnish)
- 6 oz whole wheat or gluten-free lasagna noodles, broken into pieces
- 1/2 cup part-skim ricotta cheese
- Cooking spray
- 3 cups low-sodium, fat-free chicken broth
Instructions
Stovetop Directions:
In a large Dutch oven or heavy soup pot, heat over medium flame and coat lightly with cooking spray. Add chicken sausage and cook for 4 to 5 minutes, breaking it into crumbles until browned.
Incorporate the chopped onion and crushed garlic into the pot. Sauté for 2 to 3 minutes until fragrant and softened.
Stir in 2 tablespoons of parsley, followed by the chicken broth, water, marinara, bay leaves, and freshly ground black pepper. Bring the mixture to a boil, then reduce to a gentle simmer, cover, and cook for 30 minutes.
While the soup simmers, blend the ricotta, parmesan, and remaining 2 tablespoons of parsley in a medium bowl. Set aside.
Add the broken lasagna noodles and cook uncovered until al dente, according to package instructions.
Ladle the soup into six serving bowls. Top each with 2 tablespoons of the ricotta mixture, a sprinkle of mozzarella, freshly cracked pepper, and a chiffonade of basil.
Slow Cooker Directions:
Brown the chicken sausage in a nonstick skillet sprayed with oil over medium-high heat, breaking it up with a spoon for 3 to 4 minutes. Add the onion and garlic; cook until softened, about 3 to 4 minutes more.
Transfer the mixture to the slow cooker. Add parsley, chicken broth, water, marinara sauce, bay leaves, and black pepper. Cover and cook on low for 8 hours or high for 4 hours.
Combine ricotta, parmesan, and 2 tablespoons parsley in a bowl. Keep chilled until ready to serve.
About 30 minutes before the end of cooking, discard bay leaves, add broken pasta, cover, and continue to cook until pasta is tender.
Serve each bowl with 2 tablespoons of the ricotta mixture, mozzarella, cracked pepper, and fresh basil.
Instant Pot Directions:
Set Instant Pot to sauté mode. Lightly coat with cooking spray and brown the sausage, breaking it apart for 4 to 5 minutes. Add onion and garlic, cooking an additional 2 to 3 minutes. Cancel sauté function.
Add parsley, chicken broth, water, marinara, bay leaves, and pepper. Secure the lid and cook on high pressure for 15 minutes.
In a separate bowl, combine ricotta, parmesan, and 2 tablespoons parsley.
Release pressure naturally or quickly. Open the lid, stir in broken pasta, re-seal the lid, and cook on high pressure for 3 minutes. Use quick release to open.
Distribute into six bowls and garnish each with ricotta mixture, shredded mozzarella, freshly ground pepper, and basil.
Potato Soup Recipe
A timeless, comforting soup crafted with just five essential ingredients—this traditional potato soup is simple, hearty, and creamy without the use of heavy cream. A warm bowl of nostalgia and ease, passed down from generation to generation.
Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8
Recipe Info
Cuisine: American
Category: Soup
Ingredients
- Salt and freshly ground black pepper, to taste
- 3 cups whole milk
- Water, as needed to cover potatoes
- 2 pounds Russet potatoes (approximately 6 medium), peeled, scrubbed, and chopped
- 4 tablespoons unsalted butter
Instructions
Place the chopped potatoes into a large soup pot and add just enough water to cover them completely.
Set the pot over medium heat and cook until the potatoes are tender when pierced with a fork, approximately 20 minutes. Once softened, take the pot off the heat and drain the potatoes thoroughly.
Return the drained potatoes to the pot. Stir in the milk and butter, then place the pot back over medium heat. Cook until the milk gently begins to bubble around the edges, which should take about 5 to 10 minutes. Avoid bringing it to a full boil.
Remove the soup from heat and carefully ladle into individual serving bowls.
Season with salt and pepper according to taste, and serve warm.
Chicken Noodle Soup
A classic and deeply satisfying soup crafted from scratch, this chicken noodle soup features a rich homemade broth, tender rotisserie chicken, and freshly sautéed vegetables. Homemade egg noodles elevate the dish with a delicate texture, making it a nourishing and comforting meal any time of year.
Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 206
Cost: $7
Recipe Info
Cuisine: American
Category: Main Course, Soup
Ingredients
- 1 teaspoon Better Than Bouillon chicken base (or more to taste), or chicken bouillon granules
- ½ teaspoon freshly ground black pepper, or to taste
- 3–4 large carrots, diced
- 1 batch homemade egg noodles or 4 cups dry egg noodles, farfalle, or another bite-sized pasta
- 1/2 tablespoon butter
- 1/8 teaspoon dried rosemary, or more if preferred
- 1/8 teaspoon crushed red pepper flakes
- 1 clove garlic, finely minced
- 3 cups cooked rotisserie chicken, shredded
- 1/8 teaspoon dried thyme
- 2 ribs celery, diced
- 1 teaspoon salt, or to taste
- 10 cups chicken stock or broth
Instructions
In a large stockpot over medium-high heat, melt the butter. Add the diced celery and carrots, and sauté for approximately 3 minutes. Stir in the minced garlic and continue cooking for an additional 30 seconds until fragrant.
Pour in the chicken stock and season with rosemary, thyme, red pepper flakes, salt, and black pepper. Taste the broth and, if needed, incorporate a spoonful of Better Than Bouillon or chicken bouillon granules for added flavor.
Bring the mixture to a rolling boil. Add the uncooked egg noodles—either homemade or dry—and cook until just al dente. Avoid overcooking, particularly if using store-bought pasta, as the residual heat will continue to soften them after the pot is removed from the burner.
Once the noodles are just tender, take the pot off the heat. Stir in the shredded rotisserie chicken and mix thoroughly. Taste once more and adjust seasonings as necessary.
Serve immediately while hot.
Taco Soup Recipe
This robust and flavorful taco soup is a comforting, all-in-one dish featuring spiced ground beef, tender vegetables, and hearty beans in a savory broth. Ideal for busy weeknights, it’s a one-pot meal that’s sure to become a regular on your dinner table.
Time
Prep: 10 minutes
Cook: 35 minutes
Ready in: 45 minutes
Recipe Info
Cuisine: Mexican-American
Category: Soup, Main Course
Ingredients
- 1 (14.5 oz) can pinto beans, rinsed and drained
- 1 (14 oz) can low-sodium beef broth
- 1 jalapeño, seeded and finely minced (optional)*
- 2 tsp olive oil
- 1 1/2 Tbsp dry ranch dressing mix, or substitute with 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice (see notes***)
- 1 medium yellow onion, diced (approx. 1 1/2 cups)
- 2 (14.5 oz) cans diced tomatoes with green chiles
- 1 1/4 lbs lean ground beef
- 1/4 tsp dried oregano
- 1 (8 oz) can tomato sauce
- 1 (14.5 oz) can black beans, rinsed and drained
- 2 cloves garlic, finely minced (2 tsp)
- 1 1/2 cups frozen corn
- Salt and freshly ground black pepper, to taste
- 1 tsp ground cumin
- 1 Tbsp chili powder**
- 3/4 tsp ground paprika
Toppings
Shredded Mexican cheese blend, diced avocado, sliced green or red onions, corn tortilla strips or chips
Instructions
Warm a large, heavy-bottomed pot over medium-high heat and lightly coat the base with olive oil.
Add the ground beef and diced onion. Cook, stirring and breaking the meat apart, until browned. Incorporate the jalapeño and garlic and sauté for an additional minute.
Carefully drain off any excess fat from the pan.
Stir in the diced tomatoes with green chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, and ranch dressing mix (or cilantro and lime juice, if using). Season generously with salt and freshly ground black pepper.
Cover with a lid and allow the soup to simmer gently for 30 minutes, stirring occasionally to prevent sticking.
Introduce the corn, black beans, and pinto beans. Let the mixture heat through for several more minutes. If a thinner consistency is desired, add up to 1/2 cup water at this stage.
Finish by stirring in the cilantro and lime juice, if using. Serve hot, garnished with your choice of toppings.
Butternut Squash Soup
A velvety, richly flavored butternut squash soup that captures the essence of autumn, offering comfort and warmth in every spoonful.
Servings: 6 to 8
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Recipe Info:
Cuisine: American
Category: Soup
Ingredients
- 1 teaspoon chopped fresh thyme (or substitute with 1 teaspoon curry powder for an alternative flavor)
- 1 tablespoon salt
- 3 cloves garlic, smashed and peeled
- ¾ cup heavy cream, with additional for optional garnish
- 1 medium yellow onion, coarsely chopped
- 2 tablespoons sugar
- 7 cups water
- 1 red bell pepper, coarsely chopped
- 2½ pounds cubed butternut squash (approximately 7 to 8 cups; see note)
Instructions
In a large soup pot or Dutch oven, combine the cubed butternut squash, chopped bell pepper, onion, garlic, water, salt, and sugar. Set over medium-high heat and bring the mixture to a full boil.
Once boiling, cover the pot and lower the heat to a simmer. Cook for 35 minutes, until the vegetables are tender and easily pierced with a fork.
Remove the pot from the heat. Using an immersion blender, purée the soup directly in the pot until the consistency is smooth and creamy. If preferred, allow the soup to cool slightly and purée in batches using a standard blender, leaving the vent open to release steam.
Return the puréed soup to a gentle simmer. Stir in the heavy cream and incorporate the chopped thyme (or curry powder, if using). Taste and adjust seasoning as needed—depending on the natural sweetness of the squash, a small amount of additional sugar may enhance the flavor.
Ladle the hot soup into serving bowls, finishing each portion with a drizzle of cream if desired. Serve immediately.
Chicken Tortilla Soup
This hearty and flavorful Chicken Tortilla Soup is a soul-warming dish, ideal for chilly evenings. Featuring tender shredded chicken, aromatic spices, and vibrant toppings, it comes together seamlessly in one pot, making it both convenient and satisfying.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Info
Cuisine: Mexican-Inspired
Category: Soup, Main Dish
Ingredients
Chicken Tortilla Soup
- 1 tsp chili powder
- 1/2 cup fresh cilantro, chopped (reserve 1/4 for garnish)
- 1 jalapeño pepper, seeded and finely diced
- 1 lime, juiced
- 1 lb boneless, skinless chicken breasts (approx. 2 medium)
- 14 oz can black beans, rinsed and drained
- 1 medium onion, chopped
- 28 oz can crushed tomatoes
- 3 garlic cloves, minced
- 32 oz chicken broth
- 14 oz can corn, drained
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 1 tsp salt, or to taste
Homemade Tortilla Strips
- 8 (6-inch) corn tortillas
- 1/4 cup olive oil
Toppings
- 1 large avocado, diced
- Fresh lime wedges
- Reserved chopped cilantro
- Crispy tortilla strips
Instructions
Tortilla Strips:
Heat 1/4 cup olive oil in a skillet over medium-high heat. Cut the corn tortillas into thin strips. Fry the strips in batches until they turn golden and crisp. Remove each batch and let drain on a paper towel. Continue frying the remaining strips, adding more oil as needed. Set aside.
Chicken Tortilla Soup:
In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the vegetables soften and become fragrant.
Add the whole chicken breasts, corn, black beans, crushed tomatoes, ground cumin, chili powder, salt, 1/4 cup chopped cilantro, and chicken broth. Bring the soup to a boil, then reduce heat and simmer gently for about 25 minutes.
Remove the cooked chicken breasts from the pot. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot and simmer for an additional 5 minutes.
Stir in the freshly squeezed lime juice and remove from heat.
Ladle the soup into bowls and garnish with tortilla strips, diced avocado, fresh cilantro, and lime wedges.
Vegetable Soup
A wholesome, comforting vegetable soup brimming with vibrant produce and robust flavor. This plant-based dish is ideal for crisp autumn evenings or cold winter lunches, making excellent use of seasonal vegetables and pantry staples.
Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Info
Serves: 6
Cuisine: American
Category: Soup
Ingredients
- 1 medium carrot, diced
- 2 tablespoons white wine vinegar
- 1½ cups chopped kale
- 1 cup halved cherry tomatoes
- 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
- 1 small sweet potato, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 medium yellow onion, diced
- ¼ teaspoon red pepper flakes, plus more to taste
- 2 bay leaves
- Freshly ground black pepper
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 4 cups vegetable broth
- 4 garlic cloves, chopped
- 1 cup chopped green beans
- 2 tablespoons extra-virgin olive oil
- 1 zucchini, diced
- 1 teaspoon sea salt, more to taste
Instructions
Warm the olive oil in a large Dutch oven or stock pot over medium heat. Introduce the diced onion, sea salt, and a few generous twists of black pepper. Cook for approximately 8 minutes, stirring from time to time, until the onion becomes soft and translucent.
Incorporate the diced carrot and sweet potato. Continue to cook for an additional 2 minutes, stirring occasionally to coat the vegetables evenly in the oil and seasonings.
Add the fire-roasted tomatoes along with their juices, chopped garlic, dried oregano (or fresh herbs), and red pepper flakes. Pour in the vegetable broth and drop in the bay leaves. Raise the heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to maintain a steady simmer. Cover the pot and let the soup cook for 20 minutes to deepen the flavor and soften the root vegetables.
Remove the lid and stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Replace the lid and continue cooking for another 10 to 15 minutes, until the green beans are tender yet still vibrant.
Stir in the white wine vinegar and chopped kale. Allow the soup to simmer uncovered for a final 5 minutes, until the kale is fully wilted.
Taste and adjust seasoning as needed before serving hot.
Tortellini Soup
A rich and indulgent soup designed to warm you through the coldest of days. This hearty dish brings together velvety textures, savory beef, tender cheese-filled tortellini, and a medley of vegetables and herbs. Each spoonful delivers satisfying comfort and depth of flavor, perfect for a fulfilling winter meal.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 6 to 8 servings
Recipe Info
Cuisine: American
Category: Soup, Main Course
Ingredients
Soup
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 tablespoons fresh basil, chopped
- Salt, to taste
- 1/2 to 3/4 cup parmesan cheese, finely grated
- 1 cup cherry tomatoes, halved
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 2 cups half and half
- Black pepper, to taste
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 2 tablespoons cream cheese, softened
- Large handful of spinach, chopped
- 10 to 12 ounces cheese tortellini
- 1 tablespoon fresh parsley, minced
- 3 tablespoons unsalted butter
- 1 teaspoon lemon juice
Ground Beef
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 1/2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1 1/2 teaspoons Italian seasoning
Instructions
Warm olive oil in a large pot set over medium-high heat.
Add ground beef and season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, and salt. Break the meat into small crumbles with a wooden spoon.
Continue cooking until the beef is evenly browned and fully cooked through.
Transfer the cooked meat to a plate or bowl and set aside.
In the same pot, using the residual fat, add lemon juice and butter to deglaze. Use a wooden spoon or spatula to scrape up any browned bits from the bottom.
Stir in the minced garlic, halved cherry tomatoes, and tomato paste. Sauté the mixture for 2 to 3 minutes until fragrant and slightly softened.
In a separate cup or small bowl, whisk the all-purpose flour into the half and half until smooth.
Pour the flour mixture into the pot along with the chicken broth, stirring continuously to combine.
Incorporate the cream cheese, chopped sun-dried tomatoes, and grated parmesan. Stir until the cheeses are fully melted and the broth turns creamy.
Season the soup base with salt and freshly ground black pepper to taste.
Return the cooked ground beef to the pot along with the cheese-stuffed tortellini. Simmer for 5 to 6 minutes or until the tortellini are tender and cooked through, following package timing if needed.
Add in the chopped spinach, fresh basil, and parsley. Give the soup a final stir to wilt the greens and integrate all flavors.
Ladle into bowls and serve hot.
Tomato Soup
A fragrant, velvety tomato soup crafted from peak-season ripe tomatoes. Rich in flavor yet refreshingly light, this vegan-friendly recipe offers comfort whether enjoyed warm on a chilly evening or chilled during warmer days.
Time:
Total: 1 hour 45 minutes
Recipe Info:
Cuisine: British
Category: Soup
Serves: 4 (lunch) or 6 (starter)
Diet: Vegan, Vegetarian, Nut-free, Egg-free
Freezable: Yes
Ingredients
- 1 medium onion, peeled and chopped
- A generous pinch of sugar
- 2 tablespoons olive oil
- 2 bay leaves, torn
- 1 celery stick, chopped
- 1.2 litres (2 pints) hot vegetable stock (prepared using 4 tsp bouillon powder or 2 stock cubes in boiling water)
- 2 teaspoons tomato purée (approx. 2 squeezes from the tube)
- 1 small carrot, peeled and chopped
- 1–1.25 kg (2 lb 4 oz–2 lb 12 oz) ripe tomatoes, quartered and cored
- Freshly ground black pepper, to taste
Instructions
Begin by preparing all the vegetables. Remove the green stalks from the tomatoes, rinse thoroughly, then quarter each and cut away any tough cores. Peel and finely chop the onion and carrot. Slice the celery into small pieces of similar size.
In a large, heavy-bottomed saucepan, heat the olive oil gently over low heat. Once the oil is warm, add the chopped onion, carrot, and celery. Sauté gently, stirring occasionally, for about 10 minutes until softened and lightly golden.
Add the tomato purée directly into the pan and stir until the vegetables are evenly coated and take on a reddish hue. Introduce the chopped tomatoes, sprinkle in the sugar and a little freshly ground black pepper, then add the torn bay leaves. Mix thoroughly, cover with a lid, and let simmer on low heat for 10 minutes, shaking the pan occasionally to help everything meld.
Carefully pour in the hot vegetable stock while stirring, ensuring it incorporates fully with the vegetable mixture. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer. Cover and cook for 25 minutes, stirring once or twice during this time. The tomatoes should fully break down, yielding a soft, slushy consistency.
Take the pan off the heat and allow the steam to escape briefly. Remove the bay leaves. In batches, transfer the soup to a blender (filling only up to three-quarters full per batch) and blend until completely smooth. Pour the purée into a large bowl and repeat until all the soup is blended.
Return the smooth soup to the pan and gently reheat over medium heat. Stir occasionally until small bubbles begin to appear at the surface. Taste and adjust seasoning with salt, additional pepper, or a touch more sugar if desired. For a deeper color, stir in another teaspoon of tomato purée. Serve hot in bowls, or chill and strain for a smoother texture before serving cold with a swirl of cream if preferred.
Chicken Soup
A nourishing and deeply comforting chicken soup crafted with tender dark meat, fresh aromatics, and a flavorful homemade broth. This recipe delivers a balanced, rich depth of flavor with every spoonful—perfect for a wholesome meal any day of the week.
Time
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Servings: 10
Recipe Info
Cuisine: American
Category: Soup
Ingredients
- Juice of one lemon
- 3 quarts cold water
- 6 ribs celery, chopped
- 2 bay leaves
- 2 yellow onions, peeled and diced
- 2 teaspoons salt
- 10–12 bone-in, skinless chicken thighs
- 1 teaspoon black pepper
- 8 large carrots, peeled and chopped
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
Instructions
Place the chicken thighs into a large stockpot and cover with approximately 3 to 4 quarts of cold water. Bring to a boil over high heat, then cover and lower the heat to maintain a gentle simmer. Allow to cook for 30 to 45 minutes until the chicken is thoroughly poached and the broth develops depth.
While the broth is simmering, prepare the vegetable base. In a separate large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté for 4 to 5 minutes until soft and translucent.
Incorporate the chopped carrots and celery into the onions, stirring well to combine. Continue to cook the mixture for an additional 10 to 15 minutes, stirring frequently to avoid browning. In the final 2 minutes of cooking, add the minced garlic, followed by salt, pepper, and bay leaves. Stir thoroughly.
Once the chicken has finished simmering, remove it from the broth using tongs and set aside on a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer, pouring it directly into the pot containing the vegetables.
When the chicken is cool enough to handle, shred the meat using two forks or your hands. Discard any bones and unwanted bits.
Add the lemon juice to the soup pot and bring the entire mixture to a light boil. Reduce heat to low, cover, and allow to simmer for 30 minutes, or until the vegetables are tender. In the final 5 to 10 minutes, return the shredded chicken to the pot and stir to combine.
Taste the soup and adjust seasoning with additional salt or pepper as needed. Serve hot, garnished with freshly chopped parsley if desired.
Cabbage Soup
A comforting and wholesome dish, this cabbage soup is a simple yet nourishing recipe loaded with vibrant vegetables. Perfect for a light dinner or a cozy lunch, it’s both satisfying and easy to prepare.
Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Recipe Info
Cuisine: American
Course: Main Course
Servings: 6
Calories: 127 kcal
Ingredients
- ½ teaspoon ground black pepper
- 4 garlic cloves, finely minced (19g)
- 1 small head of cabbage, chopped (approximately 675g)
- 4 cups chicken broth (907g)
- 1 (28-ounce/793g) can diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1½ teaspoons dried thyme
- 3 carrots, chopped (325g)
- Chopped fresh parsley, for garnish
- 2 celery stalks, chopped (105g)
- 1 onion, chopped (260g)
Instructions
In a large pot, warm the olive oil over medium-high heat. Once heated, add the chopped carrots, celery, onion, and garlic. Sauté for around 8 minutes, stirring occasionally, until the vegetables are softened.
Incorporate the chopped cabbage into the pot, followed by the chicken broth, diced tomatoes (with their juices), dried thyme, salt, and ground black pepper. Stir well to combine.
Increase the heat and bring the mixture to a rolling boil. Once boiling, cover the pot with a lid, reduce the heat to medium-low, and allow the soup to simmer gently for approximately 25 minutes, or until the cabbage becomes tender.
Before serving, garnish with chopped fresh parsley. Leftovers can be stored in airtight containers in the refrigerator for up to one week or frozen for up to six months.
French Onion Soup
This French Onion Soup offers a deeply flavorful experience, combining slow-caramelized onions with a rich broth, and crowned with a trio of melted cheeses over crisped French bread. A timeless classic, perfect for a comforting meal.
Time
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Recipe Info
Cuisine: French
Course: Main Course
Servings: 5
Ingredients
- 1/2 tablespoon balsamic vinegar
- 1 bay leaf
- 1/2 cup red wine
- 1 teaspoon granulated sugar
- 2 tablespoons extra-virgin olive oil
- 1 & 1/2 cups shredded Gruyère cheese, room temperature
- 1/4 cup shredded Mozzarella cheese, room temperature
- 1 teaspoon salt
- 2 cloves garlic, minced
- 2 sprigs fresh thyme
- 4 tablespoons unsalted butter
- 5 large yellow onions, thinly sliced
- 32 ounces low-sodium beef broth
- 2 tablespoons finely grated Parmesan cheese, room temperature
- 1 tablespoon Worcestershire sauce
- 5 slices French bread, each about 1-inch thick
- 24 ounces low-sodium chicken broth
- Pinch of salt and freshly ground black pepper, to taste
Instructions
Melt the butter in a large pot over medium-high heat. Add the sliced onions and sauté, stirring frequently, until they begin to soften—approximately 10 minutes.
Reduce the heat to medium. Stir in the salt and sugar, and continue cooking the onions, stirring every few minutes, for an additional 35 minutes until they are richly caramelized and syrupy in texture.
Add the minced garlic and cook until fragrant, about 1 minute.
Deglaze the pot by pouring in the red wine, using a wooden spoon to scrape up any browned bits from the bottom and sides of the pot.
Introduce the beef broth, chicken broth, Worcestershire sauce, thyme sprigs, and bay leaf. Stir to combine.
Let the soup simmer gently over medium to medium-low heat for 20 minutes, stirring occasionally.
Remove and discard the thyme and bay leaf. Stir in the balsamic vinegar and taste the broth. Adjust seasoning with salt and pepper as needed.
Reduce heat to low and keep the soup warm with a lid while preparing the bread.
Preheat the oven broiler and set the rack approximately 6 inches below the heat source. Place the French bread slices on a baking sheet and brush both sides with olive oil. Broil for 2 to 3 minutes, flipping halfway through, until the bread is evenly toasted. Watch closely to prevent burning. Remove from oven, leaving the broiler on.
Set oven-safe soup bowls or crocks on a rimmed baking sheet. Fill each vessel about two-thirds full with the hot soup. Place one toasted bread slice on top of each, then evenly distribute the Gruyère, Mozzarella, and Parmesan cheeses over the bread.
Broil the assembled bowls until the cheese melts, bubbles, and turns golden brown, allowing it to drip over the edges to form a crusty seal.
Serve immediately.
Cheeseburger Soup
A rich and comforting soup inspired by classic cheeseburger flavors, this hearty dish is brimming with savory ground beef, tender vegetables, and creamy cheese. Ideal for a satisfying lunch or dinner, it can be prepared easily on the stovetop.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Recipe Info
Cuisine: American
Course: Soup
Servings: 4
Calories: 369 kcal
Ingredients
- 1 pound potatoes, diced into ½-inch cubes (approximately 3 medium)
- 3 tablespoons cornstarch
- ½ teaspoon ground mustard
- 1 cup shredded Cheddar cheese
- 2 large carrots, peeled and chopped
- ½ pound lean ground beef
- 1 rib celery, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon pepper
- 1 teaspoon salt
- 1 cup half-and-half
- 1 teaspoon dried parsley
- 3 cups low-sodium chicken or beef broth
- ½ medium onion, finely chopped
Instructions
In a Dutch oven or large pot set over medium-high heat, brown the ground beef along with the onion, stirring frequently for about 5 minutes, until the meat is fully cooked. If necessary, drain any excess fat.
Incorporate the chopped celery and carrots into the pot and continue to cook for an additional 5 minutes, until the vegetables begin to soften.
Mix in the minced garlic, salt, dried parsley, ground mustard, and pepper. Stir and cook for 1 minute to release the aromatics.
Pour in the broth and add the diced potatoes. Bring the mixture to a gentle boil, then lower the heat to medium-low. Cover and simmer for 15 to 18 minutes, or until both the potatoes and carrots are fork-tender.
In a separate bowl, combine the half-and-half with the cornstarch and whisk until smooth. Stir this mixture into the soup along with the shredded Cheddar cheese.
Reduce the heat to low and continue cooking, stirring frequently, until the soup thickens—approximately 2 to 3 minutes.
Taste and adjust the seasoning as needed before serving warm.
Lentil Soup
A hearty and deeply flavorful lentil soup elevated by aromatic spices and brightened with fresh lemon. This satisfying one-pot dish is perfect for cold evenings or a nourishing midday meal, with wholesome ingredients and a depth of taste that encourages repeat servings.
Time
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Recipe Info
Cuisine: Western
Category: Mains, Soup
Servings: 6
Ingredients
- 2 dried bay leaves
- 1 large carrot, diced (approx. 1¼ cups)
- 1½ teaspoons paprika
- 1 lemon (zest and juice)
- 400g / 14 oz crushed tomatoes
- 2 celery ribs, finely chopped (approx. 1¼ cups)
- 1 onion, finely chopped (white, brown, or yellow)
- ¼ teaspoon salt
- 2 garlic cloves, minced
- 2 cups / 400g green or brown dried lentils, rinsed
- 6 cups / 1.5 litres low-sodium vegetable or chicken broth
- ¼ teaspoon black pepper
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 tablespoons olive oil
To Serve
- Fresh parsley, chopped
- Warm bread, for accompaniment
Instructions
Warm the olive oil in a large saucepan over medium heat. Introduce the onion and garlic, sautéing for approximately 2 minutes until aromatic.
Add the chopped carrot and celery to the pot. Cook, stirring occasionally, for 7 to 10 minutes, or until vegetables have softened and the onion has become sweet and translucent. This step is essential for building the soup’s foundational flavor.
Incorporate the lentils, crushed tomatoes, bay leaves, cumin, coriander, paprika, and broth. Stir well to combine.
Raise the heat and bring the mixture to a gentle boil. Skim off any foam that rises to the surface. Cover with a lid, reduce heat to medium-low, and allow to simmer for 35 to 40 minutes, or until the lentils are tender.
Discard the bay leaves from the soup.
To create a thicker consistency, use an immersion blender to briefly blend the soup in two or three quick bursts. Alternatively, transfer 2 cups of soup to a standard blender, allow to cool slightly, then blend and return to the pot.
Adjust the soup’s texture with a splash of water if needed. Season with salt and pepper to taste. Finish by grating lemon zest over the soup and stirring in a squeeze of fresh lemon juice just before serving.
Garnish with chopped parsley and present alongside slices of warm, crusty bread.
Broccoli Cheddar Soup
A velvety, cheese-laden soup brimming with tender broccoli and hearty potatoes. Ideal for hectic weeknights and a favorite among selective palates, this rich and savory bowl offers comfort in every spoonful.
Time
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Recipe Info
Cuisine: American
Category: Soup
Yield: 6 servings
Ingredients
- 8 ounces shredded extra-sharp cheddar cheese (approximately 2 cups)
- 2 cups diced russet potatoes
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 5 cups finely chopped broccoli florets
- Kosher salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- ¼ cup unsalted butter
- ½ cup heavy cream
- 3 ½ cups chicken stock
- 1 medium sweet onion, diced
Instructions
In a large stockpot or Dutch oven set over medium heat, melt the butter. Add the diced onion and sauté, stirring regularly, until it becomes translucent, about 2 to 3 minutes.
Incorporate the minced garlic and dried thyme into the pot. Stir until aromatic, approximately 1 minute.
Whisk the flour into the mixture and cook, stirring constantly, until it takes on a light golden hue, around 1 minute.
Gradually pour in the chicken stock while scraping the bottom of the pot to release any browned bits.
Add the diced potatoes, then season generously with kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
If a thicker consistency is preferred, use a wooden spoon to gently mash some of the potatoes. Adjust seasoning as needed.
Stir in the chopped broccoli and heavy cream. Cover and continue cooking until the broccoli is just tender, approximately 8 to 10 minutes. Remove the pot from the heat and allow it to cool slightly for 2 minutes.
Gradually incorporate the shredded cheddar cheese, stirring in small handfuls until fully melted and the soup is smooth, about 1 to 2 minutes. Taste and adjust seasoning if necessary.
Ladle into bowls and serve immediately.
Hamburger Soup
A comforting and nourishing soup brimming with lean ground beef, tender vegetables, hearty potatoes, and robust tomato flavor. This easy-to-prepare dish is ideal for a cozy weeknight dinner and sure to be a family favorite.
Time
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Recipe Info
Cuisine: American
Category: Soup, Main Course
Ingredients
- 1 red bell pepper or green bell pepper, diced
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- ½ teaspoon ground black pepper, plus more to taste
- 1 ½ cups shredded sharp cheddar, Colby Jack, or pepper jack cheese
- 2 pounds lean ground beef
- 1 medium Yukon Gold potato, scrubbed and diced into ½-inch pieces
- 1 teaspoon dried oregano
- 3–4 cups low-sodium beef broth
- 3 stalks celery, diced
- 1 10-ounce can diced tomatoes with green chiles, including juices
- 1 teaspoon kosher salt, plus more to taste
- 1 pound frozen mixed vegetables (no need to thaw)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons tomato paste
- ¼ teaspoon cayenne pepper, plus additional to taste
- Chopped green onions, for garnish
Instructions
In a large pot or Dutch oven set over medium-high heat, warm the olive oil. Once the oil is shimmering, add the ground beef, onion, and celery. Cook while breaking the beef into crumbles until browned and fully cooked, approximately 7 minutes. Stir in the tomato paste, garlic, kosher salt, black pepper, oregano, and cayenne. Cook for 30 seconds to bloom the spices.
Incorporate the diced tomatoes with their juices, potato, bell pepper, and Worcestershire sauce into the pot. Pour in 3 cups of the beef broth. Stir well to combine. Bring the mixture to a brisk simmer, then reduce the heat. Cover the pot partially and simmer for 15 minutes.
Stir in the frozen mixed vegetables. Continue to simmer, partially covered, for another 10 to 15 minutes, or until the potatoes are tender throughout.
If the consistency is thicker than preferred, gradually add the remaining broth until the soup reaches the desired thickness. Re-cover and let simmer for an additional 5 minutes to ensure the vegetables are fully heated and the flavors meld.
Serve hot, garnished with shredded cheese and chopped green onions.
Tortilla Soup
A rich and comforting Mexican-style soup layered with savory aromatics, tender shredded chicken, fire-roasted tomatoes, and crispy tortilla strips. Perfectly balanced with warm spices and a squeeze of fresh lime, this dish offers a hearty and flavorful experience in every spoonful.
Time
Prep: 10 minutes
Cook: 40 minutes
Recipe Info
Cuisine: Mexican
Category: Soup
Yield: 9 cups
Serves: 4 to 6
Ingredients
- 1 teaspoon kosher salt, plus extra for sprinkling
- 2 tablespoons coarsely chopped cilantro stems (from roughly 15 sprigs; reserve leaves for garnish)
- 1 (32-ounce) carton low-sodium chicken broth
- 1 large yellow or white onion, finely diced (approximately 1 3/4 cups)
- 4 cups shredded cooked chicken, preferably from rotisserie (about 1 pound)
- 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
- 2 medium poblano peppers, seeded and finely diced (about 1 cup)
- 6 (5- to 6-inch) corn tortillas, halved and thinly sliced into strips
- 2 teaspoons ground ancho chili powder or standard chili powder
- 2 cups frozen corn kernels (no need to thaw)
- 1 (15-ounce) can crushed tomatoes, ideally fire-roasted
- 3 cloves garlic, finely grated or minced
- 1 cup water
- 1 teaspoon dried oregano, preferably Mexican
- 1/2 cup neutral oil (such as grapeseed or canola), plus more if needed
- 1 teaspoon ground cumin
Optional Toppings:
- Fresh lime wedges
- Cilantro leaves, coarsely chopped or torn
- Diced avocado
- Shredded Colby Jack, Chihuahua, or mild cheddar cheese
Instructions
Warm 1/2 cup neutral oil in a medium pot or Dutch oven over medium heat until shimmering. Line a plate with paper towels. In three batches, fry the tortilla strips, turning them frequently, until crisp and lightly golden, about 45 to 60 seconds per batch. Transfer each batch to the lined plate using a slotted spatula and sprinkle with kosher salt. Add additional oil if the pan becomes too dry.
Remove all but 3 tablespoons of the oil from the pot, leaving behind any crispy remnants. Return to medium-high heat and add the diced onion, poblano peppers, minced garlic, and chopped cilantro stems. Cook, stirring occasionally, until the vegetables soften and brown in places, approximately 8 minutes.
Add the ground ancho chili powder, cumin, dried oregano, and kosher salt. Stir constantly for about 1 minute until the spices release their aroma.
Incorporate the chicken broth, shredded cooked chicken, frozen corn, crushed tomatoes, and water. Bring the mixture to a boil. Once boiling, reduce to a simmer and allow it to cook for 15 to 20 minutes, letting the flavors meld.
Turn off the heat and stir in the freshly squeezed lime juice. Taste and adjust seasoning with more kosher salt if needed.
Serve hot, accompanied by the crispy tortilla strips and your choice of toppings.
Crock Pot Potato Soup
A rich and velvety potato soup slowly simmered in a crock pot, featuring tender chunks of potato, sweet roasted peppers, and crisp bacon. Made with heavy cream for a thick, luxurious texture and finished with Parmesan and fresh cilantro, this hearty dish is the epitome of comfort food.
Prep Time: 25 minutes
Cook Time: 6 hours
Course: Dinner
Cuisine: American
Keyword: crock pot potato soup, crock pot recipe, crock pot soup
Servings: 8
Ingredients
- 1 cup Parmesan cheese, grated and divided
- 1 celery stalk, finely diced
- 2 tablespoons fresh cilantro, minced
- 1/3 cup all-purpose flour
- 1 large onion, chopped
- Salt, to taste
- 8 medium potatoes, peeled, rinsed, and cubed
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 1 – 7 oz jar roasted sweet red peppers, drained and chopped
- 1/4 teaspoon rubbed sage
- 2 cups heavy whipping cream, divided
- Freshly ground black pepper, to taste
- 8 slices of bacon, cooked until crisp and crumbled
Instructions
Add the cubed potatoes, onion, roasted red peppers, celery, chicken broth, garlic powder, rubbed sage, salt, and pepper into a 5 to 6-quart crock pot. Cover and cook on low heat for 5 to 6 hours until the potatoes become fork-tender.
In a small bowl, whisk together the flour and 1/2 cup of the heavy cream until smooth. Pour this mixture into the slow cooker and stir to incorporate.
Add 3/4 cup of the grated Parmesan cheese, the remaining heavy cream, crumbled bacon, and chopped cilantro. Stir thoroughly to blend all components.
Cover and continue cooking for an additional 30 minutes, or until the soup achieves a slightly thickened consistency.
Ladle the soup into serving bowls and finish each with a sprinkle of the reserved Parmesan cheese.