10 Simple & Delicious Soup Recipes

Tomato Basil Soup

Simmer canned tomatoes, onions, garlic, and basil in a pot. Blend until smooth for a classic and comforting soup. Pair with grilled cheese for a satisfying lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) whole tomatoes
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional, for added creaminess)
• Grated Parmesan cheese for garnish (optional)
• Croutons for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic to the pot and sauté for another minute.
3. Pour in the whole tomatoes and diced tomatoes with their juices. Break up the whole tomatoes using a spoon.
4. Add vegetable broth, salt, and pepper to the pot. If the soup is too acidic, you can add a teaspoon of sugar to balance the flavors.
5. Bring the soup to a simmer and let it cook for about 15-20 minutes.
6. Stir in chopped fresh basil and cook for an additional 5 minutes.
7. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
8. Return the blended soup to the pot. If desired, stir in heavy cream for added creaminess.
9. Adjust the seasoning if necessary.
10. Serve the Tomato Basil Soup hot, garnished with grated Parmesan cheese and croutons if desired.

This Tomato Basil Soup is rich, comforting, and perfect for a quick and delicious meal.

Vegetable Lentil Soup

Combine lentils, diced vegetables, vegetable broth, and a blend of herbs in a pot. Simmer until the lentils are tender for a nourishing and budget-friendly dinner option.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup dry lentils (green or brown), rinsed and drained
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 cups chopped fresh spinach or kale
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened.
2. Add minced garlic to the pot and sauté for another minute.
3. Add dry lentils, diced tomatoes, vegetable broth, ground cumin, dried thyme, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a simmer and let it cook for about 25-30 minutes or until the lentils are tender.
5. Stir in chopped spinach or kale and let it cook until wilted.
6. Squeeze in the juice of one lemon and stir.
7. Adjust the seasoning if necessary.
8. Serve the Vegetable Lentil Soup hot, garnished with fresh chopped parsley if desired.

This soup is hearty, nutritious, and filled with a variety of vegetables and lentils. It’s a wholesome and satisfying meal.

Creamy Broccoli Soup

Cook broccoli florets, onions, garlic, and vegetable broth until tender. Blend until smooth and add a splash of cream or coconut milk for a creamy and wholesome soup.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups vegetable or chicken broth
• 1 medium potato, peeled and diced
• Salt and pepper to taste
• 1 cup milk or cream
• Grated cheddar cheese for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic to the pot and sauté for another minute.
3. Add broccoli florets and diced potato to the pot. Stir to coat with the butter and onion mixture.
4. Pour in the vegetable or chicken broth. Season with salt and pepper to taste.
5. Bring the soup to a simmer and let it cook for about 15-20 minutes or until the broccoli and potato are tender.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. Return the blended soup to the pot and stir in the milk or cream.
8. Adjust the seasoning if necessary.
9. Serve the Creamy Broccoli Soup hot, garnished with grated cheddar cheese if desired.

This soup is velvety and comforting, making it a perfect choice for a quick and satisfying meal.

Spicy Black Bean Soup

Simmer black beans, diced tomatoes, bell peppers, onions, and a touch of cumin and chili powder in a pot. Serve with a dollop of yogurt or avocado for a flavorful dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Optional toppings: sour cream, diced avocado, shredded cheese

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic to the pot and sauté for another minute.
3. Add black beans, diced tomatoes, vegetable broth, ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
5. Use an immersion blender to blend a portion of the soup to your desired consistency. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
6. Squeeze in the juice of one lime and stir.
7. Adjust the seasoning if necessary.
8. Ladle the Spicy Black Bean Soup into bowls and garnish with chopped cilantro.
9. Optionally, serve with additional toppings such as sour cream, diced avocado, or shredded cheese.

This Spicy Black Bean Soup is rich, flavorful, and has a kick of heat. It’s perfect for a quick and satisfying meal.

Coconut Curry Butternut Squash Soup

Cook butternut squash with coconut milk, curry paste, ginger, and vegetable broth. Blend until creamy and serve with a sprinkle of cilantro for a vibrant and aromatic meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 medium-sized butternut squash, peeled, seeded, and diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Optional: Lime wedges for serving

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic and red curry paste to the pot. Sauté for another minute to release the flavors.
3. Add diced butternut squash to the pot. Stir to coat the squash with the curry mixture.
4. Pour in coconut milk and vegetable broth. Season with ground cumin, ground coriander, salt, and pepper.
5. Bring the soup to a simmer and let it cook for about 15-20 minutes or until the butternut squash is tender.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. Adjust the seasoning if necessary.
8. Ladle the Coconut Curry Butternut Squash Soup into bowls and garnish with chopped cilantro.
9. Optionally, serve with lime wedges on the side.

This soup is velvety, flavorful, and has a perfect balance of sweetness from the butternut squash and the savory kick of coconut curry.

Potato Leek Soup

Sauté leeks and diced potatoes in a pot. Add vegetable broth and simmer until the potatoes are tender. Blend until smooth for a velvety and satisfying lunch.

Ingredients:

• 2 tablespoons butter
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 large potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1 bay leaf
• 1 cup milk or cream (optional)
• Fresh chives, chopped, for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
2. Add the diced potatoes to the pot and stir to combine with the leeks.
3. Pour in the vegetable or chicken broth, add a bay leaf, and season with salt and pepper to taste.
4. Bring the soup to a simmer and let it cook for about 15-20 minutes or until the potatoes are tender.
5. Remove the bay leaf from the pot.
6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious, as hot soup can expand in a blender.
7. If desired, stir in the milk or cream to add richness to the soup. Adjust the seasoning if necessary.
8. Ladle the Potato Leek Soup into bowls and garnish with chopped fresh chives if desired.

This Potato Leek Soup is warm, comforting, and perfect for a quick and satisfying meal.

Mexican Tortilla Soup

• Simmer tomatoes, onions, bell peppers, and spices like cumin and chili powder. Add tortilla strips and garnish with avocado, lime, and cilantro for a zesty dinner option.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips, for serving
• Fresh cilantro, chopped, for garnish
• Avocado slices, for garnish
• Shredded cheese, for garnish (cheddar or Mexican blend)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened.
2. Add minced garlic and diced jalapeño (if using) to the pot. Sauté for another minute.
3. Stir in ground cumin and chili powder, coating the vegetables with the spices.
4. Add diced tomatoes, black beans, and corn to the pot. Pour in the chicken or vegetable broth. Season with salt and pepper to taste.
5. Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld.
6. Just before serving, squeeze in the juice of one lime for a burst of freshness.
7. Ladle the soup into bowls and top with crushed tortilla chips, chopped cilantro, avocado slices, and shredded cheese.
8. Serve the Mexican Tortilla Soup hot and enjoy!

This soup is not only delicious but also customizable with your favorite toppings. It’s a comforting and hearty dish with the flavors of Mexico.

Chickpea Spinach Soup

Combine chickpeas, spinach, tomatoes, onions, and vegetable broth in a pot. Simmer until the flavors meld for a nutritious and simple dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 3 cups fresh spinach, chopped
• Juice of 1 lemon
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened.
2. Add ground cumin, ground coriander, and smoked paprika to the pot. Stir well to coat the vegetables with the spices.
3. Pour in the vegetable broth, diced tomatoes (with their juices), and drained chickpeas. Season with salt and pepper to taste. Bring the soup to a simmer.
4. Let the soup simmer for about 15-20 minutes to allow the flavors to meld.
5. Add the chopped spinach to the pot and stir until wilted.
6. Squeeze in the juice of one lemon to brighten the flavors. Adjust salt and pepper if necessary.
7. Serve the chickpea spinach soup hot, garnished with fresh parsley if desired.

This Chickpea Spinach Soup is a simple, healthy, and flavorful dish that comes together quickly.

Miso Noodle Soup

Cook noodles in a pot with vegetable broth, miso paste, tofu, and your choice of vegetables like bok choy or mushrooms for a quick and flavorful Asian-inspired dish.

Ingredients:

• 4 cups vegetable or chicken broth
• 2 tablespoons white or red miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 4 ounces (about 113g) ramen or udon noodles
• 1 cup sliced mushrooms
• 1 cup baby spinach or bok choy, chopped
• 2 green onions, sliced
• Optional toppings: tofu cubes, sesame seeds, chili oil

Instructions:

1. In a pot, bring the vegetable or chicken broth to a simmer over medium heat.
2. In a small bowl, mix miso paste with a few tablespoons of hot broth to dissolve the miso.
3. Add the miso mixture, soy sauce, sesame oil, grated ginger, and minced garlic to the pot. Stir well to combine.
4. Add the noodles to the pot and cook according to the package instructions until they are just tender.
5. Add the sliced mushrooms to the soup and let them cook for a couple of minutes until softened.
6. Add the baby spinach or chopped bok choy to the pot and cook until wilted.
7. Taste the soup and adjust the seasoning if needed.
8. Divide the soup into bowls and garnish with sliced green onions.
9. Optional: Add tofu cubes, sesame seeds, or a drizzle of chili oil for extra flavor.
10. Serve the miso noodle soup hot and enjoy!

This Miso Noodle Soup is not only quick to make but also a comforting and flavorful meal. Feel free to customize it with your favorite vegetables and toppings.

Gazpacho

Blend tomatoes, cucumbers, bell peppers, garlic, and a splash of olive oil until smooth. Chill and serve as a refreshing and healthy breakfast or lunch option.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 bell pepper (red or green), chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 4 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh basil or cilantro for garnish (optional)

Instructions:

1. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, and minced garlic.
2. Blend until the vegetables are finely chopped but not pureed. You can leave it a bit chunky for texture.
3. Pour the mixture into a large bowl.
4. Add tomato juice, red wine vinegar, and extra-virgin olive oil to the bowl. Mix well.
5. Season the gazpacho with salt and pepper to taste. If the soup is too acidic, you can add a teaspoon of sugar to balance the flavors.
6. Refrigerate the gazpacho for at least 2 hours to allow the flavors to meld and the soup to chill.
7. Before serving, taste and adjust the seasoning if necessary.
8. Garnish with fresh basil or cilantro, if desired.
9. Serve the gazpacho chilled in bowls or glasses.

Gazpacho is a great make-ahead dish, and you can customize it based on your preferences. It’s a light and flavorful soup that’s perfect for a refreshing appetizer or light meal on a warm day.