Most Popular Soup Recipes

 

1. Classic Chicken Noodle Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender.
• Pour in chicken broth and bring to a boil. Reduce heat to simmer.
• Add shredded chicken, egg noodles, dried thyme, salt, and pepper. Cook until noodles are tender, about 8-10 minutes.
• Adjust seasoning if needed. Serve hot, garnished with fresh parsley.

2. Creamy Tomato Basil Soup

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

• Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
• Add crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15-20 minutes.
• Using an immersion blender or regular blender, puree the soup until smooth.
• Return the soup to the pot and stir in the heavy cream and chopped basil. Heat through.
• Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

3. Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)

Instructions:

• In a large pot, combine butternut squash, onion, carrots, garlic, vegetable broth, cinnamon, and nutmeg.
• Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
• Using an immersion blender or regular blender, puree the soup until smooth.
• Return the soup to the pot and season with salt and pepper.
• Heat the soup through. Serve hot, garnished with pumpkin seeds if desired.

4. Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender.
• Add lentils, vegetable broth, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil.
• Reduce heat and simmer until lentils are cooked and flavors are well combined, about 30-40 minutes.
• Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

5. Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 cup cooked pasta (such as macaroni or small shells)
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 cup chopped fresh spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

• In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender.
• Add diced tomatoes, vegetable broth, cooked pasta, kidney beans, spinach, basil, and oregano. Bring to a boil.
• Reduce heat and simmer for about 15-20 minutes, allowing the flavors to meld together.
• Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Enjoy preparing and savoring these delicious homemade soups!