25 Quick Soup Recipes That Will Warm Your Soul in Minutes

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

Quick Soup Recipes

Soups are perfect for busy weeknights or chilly days. They’re warm, comforting, and easy to make. You can whip up many tasty soups in 30 minutes or less. This means you can have a hot, homemade meal even when you’re short on time.

Quick soup recipes often use simple ingredients you might already have in your kitchen. Canned goods, frozen veggies, and leftover meats can all be turned into delicious soups. With a few basic cooking skills, you can create flavorful soups that taste like they’ve been simmering all day.

Meatball & Tomato Soup

Ingredients:

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 diced onion
  • 2 minced garlic cloves
  • 4 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups chopped spinach

Instructions:


  1. Mix ground beef, breadcrumbs, egg, Parmesan, Italian seasoning, salt, and pepper in a bowl. Form into small meatballs.



  2. Heat olive oil in a large pot. Brown meatballs for 5 minutes, then remove.



  3. In the same pot, sauté onion and garlic until soft.



  4. Pour in beef broth and diced tomatoes. Bring to a boil.



  5. Add meatballs back to the pot. Simmer for 10 minutes.



  6. Stir in spinach and cook for 2 more minutes.



  7. Serve hot and enjoy your tasty meatball soup!


Chilled Green Soup With Feta

Ingredients:

  • 2 avocados, cubed
  • 1 cucumber, chopped
  • 200g baby spinach leaves
  • Bunch of basil
  • 1 garlic clove, crushed
  • 1 lemon, juice and zest
  • 250g natural yogurt
  • 80g crumbled feta
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp mixed seeds, toasted (for serving)

Instructions:


  1. Put avocados, cucumber, spinach, basil, garlic, lemon juice and zest, yogurt, and olive oil in a blender.



  2. Blend until smooth. Add salt and pepper to taste.



  3. Chill the soup in the fridge for at least 1 hour.



  4. Pour into bowls and top with crumbled feta and toasted mixed seeds.



  5. Serve cold and enjoy your refreshing green soup!


Chipotle Gazpacho

You’ll need:

  • 1 cup tomato & chipotle salsa
  • 1 small cucumber, chopped
  • 2 cups tomato juice
  • 1 tablespoon red wine vinegar

Instructions:

  1. Mix salsa and chopped cucumber in a bowl.
  2. Add tomato juice and vinegar.
  3. Stir well to combine.
  4. Chill for at least 30 minutes before serving.

Enjoy your quick and spicy chipotle gazpacho!

Mexican Street Corn Soup

Ingredients:

  • 4 cups corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Toppings: crumbled bacon, cotija cheese, jalapeño slices, cilantro

Instructions:


  1. Melt butter in a large pot. Add onion and cook until soft.



  2. Stir in garlic, cumin, and chili powder. Cook for 1 minute.



  3. Add corn and chicken stock. Bring to a boil, then simmer for 10 minutes.



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



  5. Serve hot, topped with bacon, cotija cheese, jalapeño, and cilantro.


Easy Vegan Pho

Ingredients:

  • 8 cups vegetable broth
  • 1 onion, quartered
  • 2 inches ginger, sliced
  • 3 cloves garlic, crushed
  • 2 star anise
  • 1 cinnamon stick
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 8 oz rice noodles
  • 1 cup sliced mushrooms
  • Bean sprouts, lime wedges, and fresh herbs for topping

Instructions:


  1. Add broth, onion, ginger, garlic, star anise, and cinnamon to a large pot. Bring to a boil, then simmer for 30 minutes.



  2. Strain the broth and return to the pot. Stir in soy sauce and maple syrup.



  3. Cook rice noodles according to package instructions.



  4. Add mushrooms to the broth and simmer for 5 minutes.



  5. Place cooked noodles in bowls and ladle hot broth over them.



  6. Top with bean sprouts, lime juice, and fresh herbs. Enjoy your quick and tasty vegan pho!


Spiced Carrot & Lentil Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 cups carrots, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp ginger
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onions and garlic, cooking until fragrant.



  2. Stir in carrots, cumin, turmeric, and ginger. Cook for 5 minutes.



  3. Add lentils and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes.



  4. Blend the soup until smooth. Season with salt and pepper.



  5. Serve hot and enjoy your comforting spiced carrot and lentil soup!


Tomato & Pasta Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) tomato sauce
  • 4 cups chicken broth
  • 1 cup small pasta (like shells or ditalini)
  • 1 tsp dried basil
  • Salt and pepper to taste
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Instructions:


  1. Heat olive oil in a pot over medium heat. Add onion and cook until soft, about 3 minutes.



  2. Add garlic and cook for another minute.



  3. Pour in tomato sauce and chicken broth. Bring to a boil.



  4. Add pasta and dried basil. Reduce heat and simmer for 10-12 minutes until pasta is cooked.



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


Courgette, Pea & Pesto Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • 500g courgettes, quartered and chopped
  • 200g frozen peas
  • 1L hot vegetable stock
  • 2 tbsp basil pesto
  • 400g can cannellini beans, drained and rinsed

Instructions:


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



  2. Add the garlic and cook for a few seconds until fragrant.



  3. Toss in the chopped courgettes and cook for 3 minutes until they start to soften.



  4. Pour in the hot vegetable stock and add the frozen peas.



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



  6. Stir in the basil pesto and cannellini beans.



  7. Simmer for another 2-3 minutes until everything is heated through.



  8. Blend the soup until smooth using an immersion blender or food processor.



  9. Taste and adjust seasoning if needed.



  10. Serve hot and enjoy your quick and tasty soup!


Green Minestrone With Tortellini

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut
  • 6 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) cannellini beans, drained
  • 1 cup frozen peas
  • 2 cups cheese tortellini
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion and garlic, cook for 5 minutes.



  2. Add carrots, celery, zucchini, and green beans. Cook for 5 more minutes.



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



  4. Add cannellini beans and peas. Cook for 5 minutes.



  5. Stir in tortellini and cook until tender, about 7 minutes.



  6. Season with salt and pepper.



  7. Serve hot with grated Parmesan cheese on top.


Vegan Ramen

Ingredients:

  • 2 servings ramen noodles
  • 4 cups vegetable broth
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 cup mixed vegetables (carrots, mushrooms, spinach)
  • 1/2 block extra-firm tofu, cubed
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1-inch piece ginger, grated
  • Sesame oil to taste

Instructions:


  1. Boil water and cook ramen noodles according to package directions. Drain and set aside.



  2. In a pot, heat some oil and sauté garlic and ginger for 1 minute.



  3. Add vegetable broth, miso paste, and soy sauce. Bring to a simmer.



  4. Add mixed vegetables and tofu. Cook for 3-5 minutes until veggies are tender.



  5. Divide noodles between two bowls. Pour the hot broth and vegetables over them.



  6. Top with green onions and a drizzle of sesame oil. Enjoy your quick vegan ramen!


Beetroot Soup

Ingredients:

  • 3 medium beets, peeled and chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Sour cream or Greek yogurt (optional)
  • Fresh dill (optional)

Instructions:


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



  2. Add chopped beets and stir for 1-2 minutes.



  3. Pour in vegetable broth and bring to a simmer. Cook for 15-20 minutes until beets are tender.



  4. Blend the soup until smooth. Season with salt and pepper.



  5. Serve hot with a dollop of sour cream or Greek yogurt and fresh dill if desired.


Ajo Blanco

You’ll need:

  • 6 oz stale white bread, crusts removed
  • 7 oz blanched almonds
  • 3 cloves garlic
  • 2 cups cold water
  • 1/4 cup olive oil
  • 2 tbsp sherry vinegar
  • Salt to taste
  • Green grapes and toasted almonds for garnish

Instructions:


  1. Soak the bread in water for 10 minutes.



  2. Blend the almonds and garlic in a food processor until finely ground.



  3. Add the soaked bread, olive oil, vinegar, and salt. Blend until smooth.



  4. Gradually add cold water while blending to reach desired consistency.



  5. Chill for at least 2 hours before serving.



  6. Garnish with halved grapes and toasted almonds. Enjoy your refreshing Ajo Blanco!


Prawn & Coconut Soup

Ingredients:

  • 1 pound prawns, peeled and deveined
  • 2 cups coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 red chili, sliced (optional)
  • Fresh cilantro for garnish
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Instructions:


  1. Heat a large pot over medium heat. Add curry paste and cook for 1 minute.



  2. Pour in coconut milk and broth. Stir to combine.



  3. Add ginger, garlic, and mushrooms. Simmer for 5 minutes.



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



  5. Stir in fish sauce and lime juice.



  6. Serve hot, topped with chili slices and cilantro.


Spring Vegetable Broth With Shredded Chicken

Ingredients:

  • 4 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup diced carrots
  • 1 cup chopped broccoli
  • 1 cup corn kernels
  • 1 cup spinach leaves
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh herbs (parsley, basil, or dill)

Instructions:


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



  2. Add carrots, broccoli, and mushrooms. Cook for 5 minutes, stirring occasionally.



  3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.



  4. Add corn, spinach, and shredded chicken. Cook for another 5 minutes.



  5. Season with salt and pepper. Stir in fresh herbs before serving.


Your spring vegetable broth is ready to enjoy!

Moroccan-Style Chickpea Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Juice of 1/2 lemon

Instructions:


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



  2. Add garlic, cook for 1 minute more.



  3. Stir in chickpeas, tomatoes, broth, and spices. Bring to a simmer.



  4. Cook for 15-20 minutes until vegetables are tender.



  5. Mash some chickpeas with a potato masher to thicken the soup.



  6. Add spinach and lemon juice. Stir until spinach wilts.



  7. Taste and adjust seasoning if needed. Serve hot and enjoy your quick Moroccan-style soup!


Salmorejo

You’ll need:

  • 1 kg ripe tomatoes
  • 200g stale bread
  • 1 garlic clove
  • 200ml olive oil
  • 2 tbsp sherry vinegar
  • Salt to taste

Instructions:


  1. Blend tomatoes until smooth.



  2. Add bread, garlic, olive oil, and vinegar. Blend again.



  3. Season with salt.



  4. Chill for at least 2 hours.



  5. Serve cold with toppings like diced ham or hard-boiled eggs.


Green Gazpacho

You’ll need:

  • 2 cucumbers
  • 2 green bell peppers
  • 2 avocados
  • 1 green apple
  • 1/4 cup fresh herbs (basil, cilantro, or parsley)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt to taste
  • 1 cup cold water

Instructions:


  1. Roughly chop the cucumbers, bell peppers, and apple. Set aside a small portion for garnish.



  2. Blend the chopped veggies with one avocado, herbs, olive oil, and lemon juice until smooth.



  3. Add water and salt. Blend again until you reach your desired consistency.



  4. Chill the soup for at least 30 minutes.



  5. Serve in bowls, topped with the reserved chopped veggies and diced avocado.


Chicken Noodle Soup

You’ll need:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked chicken, diced
  • 2 cups egg noodles
  • 1 teaspoon 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 minutes until softened.



  2. Add garlic and cook for 1 minute more.



  3. Pour in chicken broth and bring to a boil. Add chicken, noodles, and thyme.



  4. Reduce heat and simmer for 10 minutes until noodles are tender.



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


Lentil Soup

Ingredients:

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

Instructions:


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



  2. Add garlic and cook for another minute.



  3. Pour in lentils, broth, and tomatoes. Stir in cumin and thyme.



  4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.



  5. Season with salt and pepper. Serve hot and enjoy your quick, tasty lentil soup!


Pea And Ham Soup

You’ll need:

  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups split peas
  • 1 cup diced ham
  • 6 cups chicken stock
  • 1 bay leaf
  • Salt and pepper to taste
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Instructions:


  1. Sauté onion and garlic in a pot until soft.



  2. Add split peas, ham, stock, and bay leaf. Bring to a boil.



  3. Reduce heat and simmer for about 1 hour, stirring now and then.



  4. Season with salt and pepper.



  5. Blend if you like it smooth. Serve hot and enjoy!


Sweet Potato Soup

Ingredients:

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

Instructions:


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



  2. Add garlic and cook for another minute. Stir in cumin.



  3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.



  4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper.



  5. Serve hot and enjoy your quick, tasty sweet potato soup!


Spiced Cauliflower Soup

Ingredients:

  • 1 head cauliflower, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Optional: coconut milk, lime juice

Instructions:


  1. Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.



  2. Add spices and cook for 1 minute, stirring constantly.



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



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



  5. Stir in coconut milk and lime juice if desired. Season with salt and pepper.



  6. Serve hot, garnished with toasted coconut flakes or fresh cilantro if you like.


Chilli Non-Carne Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 celery stalks, sliced
  • 1 can kidney beans, drained
  • 1 can crushed tomatoes
  • 2 cups vegetable stock
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion, garlic, bell pepper, and celery. Cook for 5-7 minutes until soft.



  2. Stir in chili powder and cumin. Cook for 30 seconds until fragrant.



  3. Add kidney beans, tomatoes, and stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes.



  4. Season with salt and pepper. Serve hot and enjoy your quick, veggie-packed soup!


Prawn Laksa (Spicy Noodle Soup)

Ingredients:

  • 400g dried laksa noodles
  • 400g peeled prawns
  • 400ml coconut milk
  • 4 cups chicken stock
  • 1 onion
  • 3 garlic cloves
  • 2 dried chilis
  • 1 lemongrass stalk
  • 1/4 cup cashews
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • Laksa leaves (optional)

Instructions:


  1. Blend onion, garlic, chilis, lemongrass, and cashews into a paste.



  2. Fry the paste in a pot for 2-3 minutes.



  3. Add coconut milk, stock, fish sauce, and sugar. Simmer for 10 minutes.



  4. Cook noodles according to package instructions.



  5. Add prawns to the soup and cook for 2-3 minutes until pink.



  6. Divide noodles into bowls and pour soup over.



  7. Garnish with laksa leaves if desired. Enjoy your spicy prawn laksa!


Egg Drop Soup

Ingredients:

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

Instructions:


  1. Mix cornstarch and cold water in a small bowl. Set aside.



  2. Bring chicken broth to a boil in a pot. Stir in soy sauce and sesame oil.



  3. Slowly pour in the cornstarch mixture while stirring. Simmer until soup thickens slightly.



  4. Slowly drizzle beaten eggs into the soup while stirring gently in a circular motion.



  5. Season with salt and white pepper to taste.



  6. Serve hot, garnished with chopped green onions.


Spinach Tortellini Soup

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 9 oz package cheese tortellini
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add garlic and cook for 1 minute.



  2. Pour in chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.



  3. Add tortellini to the pot. Cook for 7-9 minutes until tender.



  4. Stir in fresh spinach and cook until wilted, about 1-2 minutes.



  5. Season with salt and pepper to taste.



  6. Serve hot, topped with grated Parmesan cheese if you like.


This quick and easy soup is perfect for busy weeknights. You’ll have a warm, comforting meal ready in just 30 minutes!