When it comes to comfort food, what’s more consoling than a hearty, hot bowl of homemade soup? And one of the nice things about soup is that you can prepare a big pot, eat it all day, and then save whatever is leftover for later. We’ve put together a list of our favorite Homemade Soup Recipes. Let us know what you think once you try them out.
10 Yummy Homemade Soup Recipes
Because we’re starting off with a fancy-sounding soup, you might be getting a little worried about the “simple” part of this article’s title. But fear not — crab bisque is really easy to make at home. It’s not exactly diet-friendly, but it’s sure to impress your guests. Just sauté some onions, then gently simmer with broth, crabmeat, half-and-half, and tomatoes for a few minutes. Garnish this gourmet dish with a few ribbons of basil.
PREP TIME 15 minutes
COOK TIME 20 minutes
YIELD 4 servings (3/4 cup each)
A rich tomato cream soup with crab meat and fresh basil.
CRAB BISQUE SOUP INGREDIENTS
1/2 Cup chicken broth
1 Tablespoon butter
1 Cup coarsely chopped cooked crab meat
1 Cup half-and-half
1/4 Cup chopped fresh basil leaves
1 can (8 oz ea) Hunt’s® Tomato Sauce with Roasted Garlic
1/2 Cup chopped onion
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
Melt butter in medium saucepan over medium-high heat. Add onion; cook 3 minutes, or until tender, stirring frequently.
Add tomato sauce, half-and-half, crab, broth, salt, and pepper. Bring just to a boil; reduce heat to low. Cover tightly and simmer 5 minutes. Sprinkle with basil before serving.
Most of us probably only think about making soups during the winter when it’s chilly and wet outside, but it can be just as satisfying when it’s served chilled in the summertime. Roasting the peppers in this red pepper soup might take a while, but it’s well worth the effort. Once all the ingredients are cooked, just purée everything together in a blender or food processor and then chill it for a few hours before serving. You can also forgo the fridge and eat this soup warm in the winter.
YIELD Makes 6 servings
3 large red bell peppers
1 cup diced onions
1 tablespoon chopped garlic
3 cups vegetable broth
1 cup of water
1 bay leaf
1/2 teaspoon celery seeds
2 dashes hot sauce
1/2 teaspoon black pepper
Plain yogurt for garnish (optional)
Preheat oven to 400°F. Place peppers on a baking sheet; roast for about 30 minutes, turning every 10 minutes, until charred. Remove peppers from oven and place them in a sealable plastic bag; set aside 15 minutes. Remove peppers from bag and gently peel charred skin from peppers; discard skin. Cut peppers into quarters. Remove seeds and ribs and discard.
Place the roasted peppers and all remaining ingredients in a medium saucepan. Cover and cook over medium heat for 45 minutes. Remove bay leaf and discard. Uncover and let the soup cool for about 15 minutes. Blend soup in food processor or blender until smooth. Chill soup 3 hours in refrigerator or overnight before serving. Serve with a dollop of yogurt, if desired.
You can use the fresh or canned variety to make pumpkin soup. If you use canned, make sure you don’t buy pumpkin pie filling by mistake! If you decide to go with fresh, you’ll want to roast the pumpkin first and then dice the cooked, peeled flesh. From there, it’s up to you. You can flavor your soup with things like maple syrup, garlic, ginger, curry, onions or apple. After everything is puréed, add a bit of half-and-half for some additional richness or top with a dollop of sour cream.
YIELD Makes 8 servings
1 tablespoon oil
1 large sweet onion (such as Walla Walla), peeled and coarsely chopped
1 large Golden Delicious apple, peeled and coarsely chopped
3 slices (1/4-inch thick) fresh ginger
2‑1/2 cups chicken broth, divided
2 cans (15 ounces each) solid-pack pumpkin
1 cup half-and-half
1‑1/2 teaspoons curry powder
1 teaspoon salt
Additional chicken broth, if needed
Pumpkin seeds, raisins or whipping cream for garnish (optional)
Heat oil in large saucepan. Add onion, apple, and ginger. Cook and stir 10 minutes over medium heat. Add 1/2 cup chicken broth. Cover and simmer 10 minutes or until apple is tender.
Pour onion mixture into blender; purée. Return to saucepan. Add pumpkin, remaining 2 cups chicken broth, half-and-half, curry powder, salt and pepper to taste. If soup is too thick, add additional broth, a little at a time, until soup reaches desired consistency. Cook until heated through.
Sprinkle each serving with pumpkin seeds and/or raisins, if desired, or drizzle cream on top of soup to make a Halloween design.
Tomato soup is another incredibly versatile recipe that you can alter to fit your mood (or whatever’s in your pantry). You can use fresh, canned or even sun-dried tomatoes, and a slew of herbs pair well with this classic, including dill, basil, thyme, parsley, and even oregano. You can leave your soup chunky, or blend it up if you want a smooth consistency for dipping your grilled cheese into.
COOK TIME 50 minutes
2 carrots, chopped (about 1 c)
2 ribs celery, chopped (about 1 c)
1 red bell pepper, chopped (about 3/4 c)
1 Tbsp olive oil 1 med onion, chopped (about 1 c)
1/4 tsp salt
1 large can (28 oz) no-salt-added diced tomatoes
2 c water
1 can (15 oz) no-salt-added black beans, rinsed and drained
1/2 c cilantro leaves, chopped
2 Tbsp chipotle chile pepper sauce (we used Tabasco brand)
Freshly squeezed juice of 1 small lime
3 corn tortillas (6″ diameter), sliced into 1/4″ strips
1/4 c + 2 Tbsp fat-free sour cream (optional)
PLACE carrots, celery, and red bell pepper in a small microwaveable bowl. Add 1/4 cup water, cover top of bowl loosely with plastic wrap, and microwave on high 5 minutes or until vegetables are just tender.
HEAT the oil in a stockpot over medium heat. Add onion and sauté until translucent, about 5 minutes. Add steamed vegetables and season with salt. Sauté an additional 5 minutes or until vegetables are slightly caramelized.
ADD tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.) Add beans, cilantro, and chipotle sauce. Stir to blend, bring to a simmer, reduce heat to low, and cook 25 to 30 minutes. Add lime juice and top each serving with tortilla strips and a tablespoon of sour cream (if using) right before serving.
Egg drop soup is a Chinese restaurant staple, but it’s so easy to make at home. In fact, it’d probably be faster to whip up a batch in your own kitchen than it would be to call for delivery. Just gather up some chicken broth, soy sauce, cornstarch, green onions and few beaten eggs (or use egg substitute). It all gets simmered and stirred together, and the green onions go on top when you’re ready to serve. If you need a Chinese food fix, it’s a whole lot easier (and figure-friendlier) than kung pao chicken.
YIELD Makes 4 appetizer servings (about 3-1/2 cups)
The simplicity and delicious flavor of this soup is what makes it a Chinese classic.
2 cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 cup cholesterol-free egg substitute
1/4 cup thinly sliced green onions
Bring broth to a boil over high heat in large saucepan; reduce heat and simmer.
Blend soy sauce and cornstarch in cup until smooth; stir into broth. Cook and stir 2 minutes or until soup boils and thickens slightly.
Stirring constantly in one direction, slowly pour egg substitute in a thin stream into soup.
Ladle into soup bowls. Sprinkle with onions.
French onion soup is hearty comfort food. It has everything you might crave on a cold evening — crusty bread, melted cheese, a rich broth and sweet, caramelized onions. The hardest part about making this dish is slicing up all those onions, so get ready for a good cry! Once all the ingredients have simmered together, top each crock of soup with a thick slice of crunchy French bread and then melt Gruyere cheese on top until it’s bubbly and gooey. Yum!
YIELD Makes 4 servings
1/4 cup (1/2 stick) butter
3 large yellow onions, sliced
1 cup dry white wine
3 cans (14-1/2 ounces each) beef or chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
4 slices French bread, toasted
1 cup (4 ounces) shredded Swiss cheese
Fresh thyme for garnish
SLOW COOKER DIRECTIONS
Melt butter in large skillet over medium heat. Add onions, cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine. Combine onion mixture, broth, Worcestershire sauce, salt and thyme in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours. Ladle soup into 4 bowls; top with bread slice and cheese. Garnish with fresh thyme, if desired.
Think of vegetable soup as an “everything but the kitchen sink” meal: It’s great for cleaning out the fridge, freezer, and pantry. Make it hearty or light; keep it vegetarian or not — it’s up to you. Onions, carrots, turnips, celery, leeks, zucchini, squash, tomatoes, and potatoes are all excellent in vegetable soup. Just sauté the veggies, add stock, broth or water (and a splash of wine if you want), season with your favorite herbs and spices and simmer everything until the vegetables are tender. Serve with cornbread or biscuits for soaking up all those yummy juices.
PREP TIME 5 minutes
COOK TIME 20 minutes
YIELD 4 servings (1-3/4 cups each)
Satisfying soup made in minutes using just a pasta/vegetable blend, diced tomatoes and canned broth.
2 can (14.5 oz each) chicken broth
1 can (14.5 oz ea) Hunt’s® Diced Tomatoes, undrained
1 pkg (16 oz ea) frozen pasta & vegetable blend in garlic sauce
Combine pasta and vegetable blend, tomatoes with their juice and the broth in medium saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer until heated through, stirring occasionally.
This is another recipe you might’ve thought was a restaurant-only specialty, but Mexican tortilla soup is a cinch to whip up at home. Chicken, veggies, and broth make up the base, and garlic, oregano, cumin, cilantro, and jalapeños give the soup a nice kick. And for this dish’s signature crunchy topping, you can use bagged chips, or cut up some fresh tortillas and toast them in the oven. Olé!
PREP TIME 20 minutes
COOK TIME 30 minutes
YIELD 10 servings (1 cup each)
A colorful, hearty soup with chicken and vegetables topped with tortilla chips.
3 can (14.5 oz each) chicken broth
2 Cup shredded cooked chicken
1 Cup drained canned whole kernel corn
2 clove garlic, finely chopped
1 can (14.5 oz ea) Hunt’s® Petite Diced Tomatoes with Mild Green Chilies, undrained
1 large onion, chopped (1 large = 1 cup)
1 *serving Shredded Cheddar cheese, sliced green onions, cilantro sprigs and diced avocado, optional
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 Tablespoon Pure Wesson® Vegetable Oil
1/4 Teaspoon salt
1/4 Teaspoon ground cumin
1/4 Teaspoon ground black pepper
2 Cup tortilla chips, broken (2 cups = 4 oz)
Heat oil in large saucepan over medium-high heat 1 minute. Add onions, bell peppers and garlic; cook 5 minutes, or until vegetables are crisp-tender, stirring frequently.
Add broth and tomatoes with their liquid. Bring to a boil; reduce heat to low. Stir in chicken, corn, cumin, salt, and pepper. Simmer, uncovered, 10 minutes.
Ladle hot soup into serving bowls. Top with tortilla chips. Add cheese, onions, cilantro, and avocado, if desired.
A popular Italian staple, this White Bean Soup is both hearty and comforting.
Sometimes called Tuscan bean soup, this white bean dish is rich and hearty with an Italian flair. The beans give you a good dose of protein and iron, and this soup freezes exceptionally well. Some recipes call for cannellini beans, some for Great Northern beans and some for white navy beans, but you can use them interchangeably. Many recipes call for starting with dried beans, which are more traditional and economical, but canned beans work equally well; just give them a quick rinse to remove extra sodium before adding them to the pot.
YIELD Makes 8 to 10 servings
6 ounces bacon, diced
10 cups chicken broth
1 bag (16 ounces) dried Great Northern beans, rinsed
1 can (about 14 ounces) diced tomatoes, undrained
1 large onion, chopped
3 carrots, chopped
4 cloves garlic, minced
1 fresh rosemary sprig or 1 teaspoon dried rosemary
1 teaspoon black pepper
SLOW COOKER DIRECTIONS
Cook bacon in medium skillet over medium-high heat until crisp; drain on paper towels. Transfer to 5-quart slow cooker. Add broth, beans, tomatoes with juice, onion, carrots, garlic, rosemary sprig and pepper. Cover; cook on LOW 8 hours or until beans are tender. Remove and discard rosemary sprig before serving.
Place slices of toasted Italian bread in bottom of individual soup bowls. Drizzle with olive oil. Ladle over bread and serve.
If there’s a soup more traditional than chicken noodle, we don’t know what it is! And it turns out that a hot bowl of this goodness really does help to relieve the symptoms of a cold — the steam works to open blocked nasal passages while the warm broth soothes a sore throat and helps prevent dehydration.
Using a whole bird tends to give soup much more flavor, but you can prepare your batch with the meat of a precooked rotisserie chicken from the grocery store or whatever pieces of the poultry you might have on hand. Toss in the noodles during last few minutes of cooking time so they don’t get mushy, or skip the pasta and add matzo balls instead. Either way, it’ll be delicious.
1 tbsp vegetable oil
1 onion, chopped
2 small carrots and celery stalks, sliced
3/4 cup mushrooms, sliced
1 clove garlic, chopped
1/2 tsp each salt and pepper
1/4 tsp dried thyme
1 bay leaf
8 cups chicken stock
2 chicken breasts
1 cup egg noodles
2 tbsp chopped fresh parsley
In a large skillet, heat oil over medium-high heat, saute onion, carrots, celery, mushrooms, garlic, salt, pepper, thyme, and bay leaf until vegetables are softened, about 8 minutes. Scrape into slow cooker.
Add 1 cup of the broth to the skillet and bring to a boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with chicken and remaining broth. Stir to combine.
Cover and cook on low until juices run clear when chicken is pierced, about 3 to 4 hours. Skim off any fat and foam. Remove chicken, dice and return to soup. Discard bay leaf.
Meanwhile, in a saucepan of boiling water, cook noodles until tender but firm. Drain and add to soup along with parsley.
Want More Delicious Soup Recipes?
Looking for more delicious homemade soup recipes? Check out all of FriendsEAT’s delicious homemade soup recipes.