Soup is a comforting and versatile dish that can be enjoyed in many different forms. Here are eight of the most popular soup recipes that have stood the test of time:
- Leek and potato soup
Leek and potato soup is a classic and comforting dish that is easy to make and full of flavor. Here’s a simple recipe to try:
Ingredients:
- 2 leeks, white and light green parts only, sliced
- 2 tablespoons butter or olive oil
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- Salt and pepper, to taste
- 1/2 cup heavy cream (optional)
- Fresh chives or parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the butter or olive oil over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Season the soup with salt and pepper, to taste. Stir in the heavy cream, if using, and heat through.
- Serve the soup hot, garnished with chopped chives or parsley.
Enjoy your homemade leek and potato soup!
2. Butternut squash soup with chili and crème fraiche
Butternut squash soup with chili and crème fraiche is a flavorful and creamy dish that is perfect for cooler weather. Here’s a delicious recipe to try:
Ingredients:
- 1 butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili, seeded and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups vegetable or chicken broth
- Salt and pepper, to taste
- 1/2 cup crème fraiche
- Fresh cilantro, chopped (for garnish)
Instructions:
- In a large pot, heat some olive oil over medium heat. Add the onion, garlic, and chili, and sauté until softened, about 5 minutes.
- Add the diced butternut squash to the pot, along with the ground cumin and ground coriander. Cook, stirring occasionally, for another 5 minutes.
- Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer until the squash is tender, about 20-25 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Season the soup with salt and pepper, to taste. Stir in the crème fraiche and heat through.
- Serve the soup hot, garnished with chopped cilantro.
Enjoy your butternut squash soup with chili and crème fraiche!
3. Spiced carrot and lentil soup
Spiced carrot and lentil soup is a hearty and flavorful dish that is perfect for a comforting meal. Here’s a simple recipe to try:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 3 large carrots, peeled and chopped
- 1 cup red lentils, rinsed and drained
- 4 cups vegetable or chicken broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the ground cumin, coriander, turmeric, cinnamon, ginger, and cayenne pepper (if using) to the pot, and cook for another minute, stirring constantly.
- Add the chopped carrots, red lentils, and vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer until the carrots and lentils are tender, about 20-25 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Season the soup with salt and pepper, to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Serve the soup hot, garnished with chopped cilantro or parsley.
Enjoy your spiced carrot and lentil soup!
4. Tomato Soup
Tomato soup is a classic comfort food that is simple to make and bursting with flavor. Here’s a basic recipe to get you started:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 2 cans (28 ounces each) whole peeled tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon sugar
- Salt and pepper, to taste
- Fresh basil, chopped (for garnish)
- Heavy cream or crème fraiche (optional, for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened, about 5 minutes.
- Add the canned tomatoes (with their juices) to the pot, breaking them up with a spoon. Add the vegetable or chicken broth, sugar, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 20-30 minutes, stirring occasionally.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Taste the soup and adjust the seasoning if necessary. If the soup is too acidic, you can add a little more sugar to balance the flavors.
- Serve the soup hot, garnished with chopped basil and a drizzle of heavy cream or crème fraîche, if desired.
Enjoy your homemade tomato soup!
5. Pumpkin Soup
Pumpkin soup is a delicious and comforting dish, perfect for the fall and winter months. Here’s a simple recipe to try:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- Salt and pepper, to taste
- Pumpkin seeds, toasted (for garnish)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the ground cumin, coriander, cinnamon, nutmeg, and ginger to the pot, and cook for another minute, stirring constantly.
- Add the pumpkin puree and vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Stir in the coconut milk and season the soup with salt and pepper, to taste. If the soup is too thick, you can add more broth or coconut milk to reach your desired consistency.
- Serve the soup hot, garnished with toasted pumpkin seeds and chopped cilantro or parsley.
Enjoy your homemade pumpkin soup!
6. Lentil soup
Lentil soup is a hearty and nutritious dish that is easy to make and perfect for a comforting meal. Here’s a simple recipe to try:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1 cup dried brown lentils, rinsed and drained
- 4 cups vegetable or chicken broth
- 1 can (14 ounces) diced tomatoes
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Add the garlic, cumin, coriander, and smoked paprika to the pot, and cook for another minute, stirring constantly.
- Add the lentils, vegetable or chicken broth, and diced tomatoes (with their juices) to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes, or until the lentils are tender.
- Using an immersion blender or regular blender, blend a portion of the soup until smooth. This step is optional and can be done to thicken the soup.
- Season the soup with salt and pepper, to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Serve the soup hot, garnished with chopped parsley and lemon wedges on the side for squeezing over the soup.
Enjoy your homemade lentil soup!
7. French onion soup
French onion soup is a classic dish that is rich, savory, and perfect for warming up on a cold day. Here’s a traditional recipe to try:
Ingredients:
- 4 large onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 6 cups beef broth
- 1 bay leaf
- Salt and pepper, to taste
- Baguette slices, toasted
- Gruyère cheese, grated
Instructions:
- In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and sugar, and cook, stirring occasionally, until the onions are caramelized and golden brown, about 30-40 minutes.
- Add the minced garlic to the pot and cook for another minute, stirring constantly.
- Pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate.
- Add the beef broth and bay leaf to the pot. Bring to a simmer, then reduce the heat to low, cover, and simmer for about 30 minutes.
- Season the soup with salt and pepper, to taste.
- Preheat the oven broiler. Ladle the soup into oven-safe bowls and top each bowl with a few toasted baguette slices. Sprinkle a generous amount of grated Gruyère cheese over the baguette slices.
- Place the bowls on a baking sheet and broil in the oven until the cheese is melted and bubbly, about 2-3 minutes.
- Carefully remove the bowls from the oven and let cool slightly before serving.
Enjoy your homemade French onion soup!
8. Broccoli and Stilton Soup
Broccoli and Stilton soup is a creamy and flavorful dish that is perfect for a cozy meal. Here’s a simple recipe to try:
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head broccoli, chopped (about 4 cups)
- 4 cups vegetable or chicken broth
- 1/2 cup Stilton cheese, crumbled
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Toasted walnuts, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the chopped broccoli to the pot, along with the vegetable or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer until the broccoli is tender, about 10-15 minutes.
- Using an immersion blender or regular blender, blend the soup until smooth. If using a regular blender, be sure to blend in batches and vent the blender lid to prevent steam build-up.
- Stir in the crumbled Stilton cheese and heavy cream, and cook for another 5 minutes, or until the cheese is melted and the soup is heated through.
- Season the soup with salt and pepper, to taste.
- Serve the soup hot, garnished with chopped toasted walnuts.
Enjoy your homemade broccoli and Stilton soup!