25 Quick and Easy Soup Recipes That’ll Warm Your Soul in Minutes

I’ve attached a video for every recipe below from my favorite home cooks.

Quick and Easy Soup Recipes

Soup is the perfect comfort food for chilly days. It warms you up and fills your belly with goodness. You can make delicious homemade soups in 30 minutes or less. No need to spend hours in the kitchen when you’re craving a hot bowl of soup.

There are so many quick and easy soup recipes to choose from. You can make creamy chicken and wild rice soup, spicy Mexican corn chowder, or classic tomato basil. With just a few simple ingredients, you’ll have a tasty meal ready in no time. Grab your pot and get cooking!

Chicken Noodle Soup

You’ll need:

  • 1 tablespoon olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves minced garlic
  • 8 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 2 cups egg noodles
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add carrots, celery, and onion. Cook for 5 minutes, stirring often.



  2. Add garlic and cook for another minute.



  3. Pour in chicken broth and bring to a boil.



  4. Add chicken, noodles, and thyme. Reduce heat and simmer for 6-8 minutes until noodles are tender.



  5. Season with salt and pepper. Serve hot and enjoy your comforting soup!


Tomato Soup

You’ll need:
• 2 cans crushed tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 2 tablespoons butter
• Salt and pepper
• Optional: cream, basil

Instructions:


  1. Melt butter in a pot. Add onions and cook until soft, about 5 minutes. Add garlic and cook for 1 minute.



  2. Pour in tomatoes and chicken stock. Bring to a simmer. Cook for 30 minutes, stirring occasionally.



  3. Blend the soup until smooth. You can use an immersion blender or regular blender.



  4. Season with salt and pepper to taste. If you like, stir in some cream for extra richness.



  5. Serve hot, topped with fresh basil if desired. Enjoy your homemade tomato soup!


Lentil Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 cup dried lentils
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened.



  2. Stir in garlic and cook for 1 minute. Add lentils, broth, tomatoes, and thyme.



  3. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.



  4. Season with salt and pepper. Serve hot and enjoy your quick and easy lentil soup!


Broccoli Cheddar Soup

Ingredients:

  • 4 cups broccoli florets
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups milk
  • 1/4 cup flour
  • 2 cups shredded cheddar cheese
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions:


  1. Melt butter in a pot over medium heat. Add onion and cook until soft.



  2. Stir in garlic and cook for 1 minute. Sprinkle flour over the mixture and cook for 2 minutes, stirring constantly.



  3. Gradually pour in chicken broth and milk, whisking to prevent lumps. Bring to a boil, then reduce heat and simmer.



  4. Add broccoli and cook until tender, about 8 minutes.



  5. Stir in cheddar cheese until melted. Season with salt and pepper.



  6. Blend half the soup if you want a smoother texture. Serve hot and enjoy your creamy broccoli cheddar soup!


Vegetable Soup

You’ll need:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 2 potatoes, cubed
  • 1 cup frozen mixed vegetables
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.



  2. Add garlic and cook for 1 minute more.



  3. Pour in broth and tomatoes. Add potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.



  4. Add frozen vegetables. Cook for 5 more minutes until all veggies are tender.



  5. Season with salt and pepper. Serve hot and enjoy your quick, easy vegetable soup!


Minestrone Soup

You’ll need:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can kidney beans, drained
  • 1 can diced tomatoes
  • 1 cup pasta
  • 1 cup chopped spinach
  • Salt and pepper to taste
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Instructions:


  1. Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.



  2. Add garlic and cook for 30 seconds.



  3. Pour in broth, beans, and tomatoes. Bring to a boil.



  4. Reduce heat and simmer for 15 minutes.



  5. Add pasta and cook until tender, about 10 minutes.



  6. Stir in spinach and cook for 2 minutes.



  7. Season with salt and pepper. Serve hot!


Potato Leek Soup

Ingredients:

  • 3 leeks, white and light green parts only
  • 2 tbsp butter
  • 4 medium potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Wash leeks thoroughly and slice thinly.



  2. Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.



  3. Add potatoes and broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.



  4. Use an immersion blender to puree the soup until smooth.



  5. Stir in cream and season with salt and pepper.



  6. Serve hot and enjoy your homemade potato leek soup!


Creamy Chicken Soup

Ingredients:

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cups chicken broth
  • 2 cups milk
  • 1/4 cup flour
  • 2 cups cooked chicken, cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.



  2. Whisk flour into the vegetables and cook for 1 minute.



  3. Slowly pour in chicken broth and milk, whisking constantly to avoid lumps.



  4. Add chicken, garlic powder, thyme, salt, and pepper. Simmer for 15 minutes.



  5. Taste and adjust seasoning if needed. Serve hot and enjoy your creamy chicken soup!


Split Pea Soup

Ingredients:

  • 1 pound dried split peas, rinsed
  • 1 ham bone or 1 cup diced ham
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. In a large pot, combine all ingredients.



  2. Bring to a boil, then reduce heat and simmer for 1.5 hours.



  3. Remove ham bone (if using) and bay leaf.



  4. If you used a ham bone, cut off any meat and return it to the soup.



  5. Stir well and serve hot.


You can adjust the thickness by adding more broth if needed. Enjoy your comforting bowl of split pea soup!

Chilled Gazpacho

Ingredients:

  • 2 lbs ripe tomatoes, chopped
  • 1 cucumber, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

Instructions:


  1. Blend tomatoes, cucumber, bell pepper, onion, and garlic in a food processor until smooth.



  2. Add olive oil and vinegar. Pulse to combine.



  3. Season with salt and pepper.



  4. Chill in the fridge for at least 2 hours.



  5. Serve cold, garnished with diced vegetables if you like.


Thai Coconut Soup

Ingredients:

  • 1 tablespoon oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons Thai red curry paste
  • 4 cups chicken broth
  • 2 cans coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 cup mushrooms, sliced
  • 1 cup carrots, thinly sliced
  • 2 cups cooked chicken, shredded
  • Lime juice and cilantro for garnish

Instructions:


  1. Heat oil in a large pot. Add garlic and ginger, cook for 1 minute.



  2. Stir in curry paste, cook for another minute.



  3. Pour in broth, coconut milk, fish sauce, and brown sugar. Bring to a boil.



  4. Add mushrooms and carrots. Simmer for 10 minutes.



  5. Stir in chicken, cook until heated through.



  6. Taste and adjust seasoning if needed.



  7. Serve hot, garnished with lime juice and cilantro.


French Onion Soup

Ingredients:

  • 4 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 6 cups beef broth
  • 1/4 cup dry white wine
  • 4 slices French bread
  • 1 cup shredded Swiss cheese

Instructions:


  1. Melt butter in a large pot over medium heat. Add onions and brown sugar. Cook for 20-25 minutes, stirring occasionally, until onions are caramelized.



  2. Pour in beef broth and wine. Bring to a boil, then reduce heat and simmer for 15 minutes.



  3. Meanwhile, toast bread slices until golden brown.



  4. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and sprinkle with cheese.



  5. Place bowls under the broiler for 2-3 minutes, until cheese is melted and bubbly.



  6. Carefully remove from oven and enjoy your delicious French onion soup!


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Beef Barley Soup

Ingredients:

  • 1 lb beef stew meat, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup quick-cooking barley
  • 6 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium-high heat. Brown the beef cubes for 2-3 minutes per side.



  2. Add onions, carrots, celery, and mushrooms. Cook for 5-6 minutes, stirring occasionally.



  3. Stir in garlic and thyme. Cook for another minute.



  4. Pour in beef broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.



  5. Add barley and cook for 10-15 more minutes until tender.



  6. Season with salt and pepper. Serve hot and enjoy your comforting soup!


Corn Chowder

Ingredients:

  • 4 slices bacon, diced
  • 1 onion, chopped
  • 2 potatoes, diced
  • 2 cans cream-style corn
  • 2 cups milk
  • Salt and pepper to taste

Instructions:


  1. Cook bacon in a large pot until crispy. Remove and set aside.



  2. Sauté onion in bacon drippings until tender.



  3. Add potatoes, corn, and milk to the pot.



  4. Bring to a boil, then reduce heat and simmer for 15-20 minutes.



  5. Stir occasionally until potatoes are soft.



  6. Season with salt and pepper.



  7. Sprinkle bacon on top before serving.


Enjoy your quick and tasty corn chowder!

Egg Drop Soup

You’ll need:

  • 4 cups chicken broth
  • 2 eggs, beaten
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tsp soy sauce
  • 1/4 tsp sesame oil
  • Salt and white pepper to taste
  • 2 green onions, chopped

Instructions:


  1. Mix cornstarch with cold water in a small bowl.



  2. Bring chicken broth to a boil in a pot.



  3. Stir in soy sauce, sesame oil, salt, and white pepper.



  4. Add cornstarch mixture, stirring until soup thickens slightly.



  5. Slowly pour beaten eggs into the soup while stirring gently.



  6. Remove from heat and sprinkle with chopped green onions.



  7. Serve hot and enjoy your homemade egg drop soup!


Carrot Ginger Soup

Ingredients:

  • 1 pound carrots, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: 1/4 cup coconut milk

Instructions:


  1. Heat olive oil in a large pot over medium heat.



  2. Add onions and cook until soft, about 5 minutes.



  3. Stir in garlic and ginger, cook for 1 minute.



  4. Add carrots and broth. Bring to a boil, then simmer for 15-20 minutes until carrots are tender.



  5. Blend the soup until smooth using an immersion blender or regular blender.



  6. Season with salt and pepper. Stir in coconut milk if using.



  7. Serve hot and enjoy your homemade carrot ginger soup!


Sweet Potato Soup

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp cumin
  • Salt and pepper to taste
  • Optional: heavy cream

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cook until softened.



  2. Add sweet potatoes and cumin. Stir and cook for 3 minutes.



  3. Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.



  4. Use an immersion blender or transfer to a regular blender to puree until smooth.



  5. Season with salt and pepper. If desired, stir in a splash of heavy cream.



  6. Serve hot and enjoy your comforting sweet potato soup!


Prawn Laksa

Ingredients:

  • 200g prawns, peeled and deveined
  • 200g rice noodles
  • 1 can coconut milk
  • 2 tbsp laksa paste
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • Bean sprouts, for garnish
  • Fresh coriander, for garnish

Instructions:


  1. Cook rice noodles according to package instructions. Drain and set aside.



  2. Heat a large pot over medium heat. Add laksa paste and cook for 1-2 minutes until fragrant.



  3. Pour in coconut milk and 2 cups of water. Bring to a simmer.



  4. Add fish sauce and lime juice. Stir well.



  5. Add prawns and cook for 3-4 minutes until pink and cooked through.



  6. Divide noodles between bowls. Pour hot soup over noodles.



  7. Top with bean sprouts and fresh coriander. Serve immediately.


Mushroom Soup

Ingredients:

  • 1 lb mushrooms, sliced
  • 1 onion, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 4 cups vegetable broth
  • 1 cup cream
  • Salt and pepper to taste
  • Fresh thyme (optional)
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Instructions:


  1. Melt butter in a large pot over medium heat. Add onions and cook until soft.



  2. Add mushrooms and cook until browned, about 8-10 minutes.



  3. Sprinkle flour over the mushrooms and stir to coat.



  4. Slowly pour in the broth, stirring constantly to prevent lumps.



  5. Bring to a boil, then reduce heat and simmer for 15 minutes.



  6. Stir in the cream and season with salt and pepper.



  7. Serve hot, garnished with fresh thyme if desired.


Mexican Tortilla Soup

You’ll need:

  • Chicken broth
  • Shredded rotisserie chicken
  • Canned diced tomatoes
  • Ranch dressing mix
  • Fiesta corn mix
  • Taco seasoning
  • Tortilla strips
  • Optional toppings: avocado, cheese, sour cream

Instructions:


  1. Pour chicken broth into a large pot and bring to a simmer.



  2. Add shredded chicken, diced tomatoes, ranch mix, corn, and taco seasoning. Stir well.



  3. Let the soup simmer for 15-20 minutes, stirring occasionally.



  4. While the soup cooks, prepare your toppings and crisp up some tortilla strips.



  5. Ladle the hot soup into bowls. Top with crispy tortilla strips and your favorite garnishes.



  6. Enjoy your quick and tasty Mexican Tortilla Soup!


Spicy Black Bean Soup

Ingredients:

  • 2 cans black beans, drained and rinsed
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Optional toppings: sour cream, cheese, cilantro

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 10 minutes, stirring occasionally.



  2. Add garlic, cumin, chili powder, and red pepper flakes. Cook for 30 seconds until fragrant.



  3. Pour in beans and broth. Bring to a simmer and cook for 20-30 minutes.



  4. Mash about half the beans to thicken the soup. Season with salt and pepper.



  5. Serve hot with your choice of toppings. Enjoy your spicy black bean soup!


Clam Chowder

You’ll need:

  • 2 cans of clams
  • 1 can cream of potato soup
  • 1 can cream of celery soup
  • 2 cups half-and-half
  • 1 cup whipping cream
  • 2 potatoes, cubed
  • Salt and pepper to taste

Instructions:


  1. Mix soups, clams (with juice), half-and-half, and cream in a pot.



  2. Add cubed potatoes.



  3. Bring to a boil, then reduce heat.



  4. Simmer for 15-20 minutes until potatoes are tender.



  5. Season with salt and pepper.



  6. Serve hot and enjoy your quick, tasty clam chowder!


Udon Noodle Soup

Ingredients:

  • 2 packages fresh udon noodles
  • 4 cups dashi or chicken broth
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 1 green onion, sliced
  • 1/2 cup sliced mushrooms
  • 1 soft-boiled egg (optional)

Instructions:


  1. Boil the udon noodles according to package directions. Drain and set aside.



  2. In a pot, bring dashi or broth to a simmer. Add soy sauce and mirin.



  3. Add mushrooms and cook for 2 minutes.



  4. Place noodles in bowls. Pour hot broth over them.



  5. Top with green onions and soft-boiled egg if using.



  6. Serve hot and enjoy your quick, comforting udon soup!


Creamy Tomato Basil Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cans (28 oz each) diced tomatoes
  • 2 cups chicken broth
  • 1/2 cup fresh basil leaves
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.



  2. Add garlic and cook for 1 minute more.



  3. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.



  4. Add basil leaves and use an immersion blender to puree the soup until smooth.



  5. Stir in heavy cream and season with salt and pepper.



  6. Serve hot, garnished with extra basil if desired.


Zuppa Toscana

You’ll need:

  • 1 pound Italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 potatoes, cubed
  • 4 cups chicken broth
  • 2 cups kale, chopped
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions:


  1. Brown the sausage in a large pot. Remove and set aside.



  2. In the same pot, cook onions until soft. Add garlic and cook for 1 minute.



  3. Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender.



  4. Stir in kale and cook for 3-5 minutes.



  5. Add the sausage back to the pot.



  6. Pour in the cream and heat through.



  7. Season with salt and pepper.


Enjoy your homemade Zuppa Toscana!