easy soup

This super fast and easy Smoky Black Bean Soup is rich, filling, flavorful, and waiting to be piled high with fun toppings! An easy vegan weeknight dinner.

30-Minute Smoky Black Bean Soup

onion

garlic (0.16)

jalapeño (optional) (0.15)

olive oil (0.32)

black beans (2.07)

15 ounces. can fire roasted diced tomatoes (1.00)

tsp cumin (0.10)

tsp dried oregano (0.05)

tsp smoked paprika

salt (0.02)

Dice the onion and mince the garlic. Remove the stem and seeds from the jalapeño, then dice the remaining jalapeño flesh. Add the onion, garlic, jalapeño, and olive oil to a soup pot and sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

While the onion, garlic, and jalapeño are sautèing, use a blender to purée two of the three cans of black beans (with liquid from the can). If the beans are too thick to purée, add just enough water to make them blend.

Add all three cans of black beans to the soup pot (one can of whole beans with liquid, two puréed), along with the can of fire roasted diced tomatoes (with juices), the cumin, oregano, and smoked paprika. Stir to combine.

Place a lid on the pot and allow the soup to come up to a simmer. Allow the soup to simmer, stirring often, for about 15 minutes. After simmering for 15 minutes, taste and add salt to taste (I added 1/2 tsp). Serve hot with your choice of toppings.

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

Easy Rosemary Garlic White Bean Soup

garlic (0.32)

cannellini beans (1.47)

vegetable (or chicken) broth (0.26)

rosemary (0.05)

thyme (0.02)

red pepper (0.02)

black pepper

Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.

Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

https://embed.mediavine.com/videos/lwpif9ly84pl3dhfnjhx

This incredibly easy and deliciously chunky Ham and Bean Soup features a medley of colorful vegetables, browned ham, and plenty of hearty white beans.

Chunky Ham and Bean Soup

carrots (0.30)

celery

lb. cooked ham (3.75)

Tbsp cooking oil (0.04)

black pepper (0.03)

chicken broth (or more as needed) (0.26)

Dice the onion, peel and slice the carrots, slice the celery, and mince the garlic.

Dice the ham into bite-sized chunks. Add the ham and cooking oil to a large soup pot. Sauté the ham for 3-5 minutes over medium heat, or until it achieves a decent amount of browning. Remove the browned ham to a clean bowl.

Add the onion, carrots, celery, and garlic to the pot in place of the ham. Sauté the vegetables for about 5 minutes over medium heat, or until the onions have softened. Allow the moisture released from the vegetables to help dissolve the browned bits of ham from the bottom of the soup pot as you stir.

While the vegetables are sautéing, add one of the three cans of beans to a blender, with the liquid from the can, and purée until smooth. Drain the remaining two cans of beans.

Add all three cans of beans (one puréed and two drained) to the soup pot with the vegetables. Also add 1/4 tsp dried thyme, some freshly cracked pepper (about 10 cranks of a pepper mill), and 2 cups chicken broth. Stir to combine, then turn the heat up to medium-high and allow the soup to come to a boil.

Once it reaches a boil, turn the heat down to medium and allow the soup to continue to boil for 15 minutes, stirring occasionally. As the soup boils it will reduce and thicken. If the soup becomes too thick, add more chicken broth or water to achieve your desired soup consistency.

After the soup has boiled for 15 minutes and has thickened, stir the cooked ham back into the soup. Give the soup a taste and adjust the salt or pepper to your liking. I did not add any additional salt, but I did top each bowl with a little fresh pepper. Serve hot!

This super easy Broccoli Cheddar Soup is chock full of colorful, chunky vegetables in a rich and cheesy broth for a totally meal-worthy soup.

Broccoli Cheddar Soup

broccoli (1.49)

carrots (0.23)

butter

Tbsp all-purpose flour (0.04)

chicken broth (0.24)

milk

tsp smoked paprika (0.05)

garlic powder (0.02)

tsp black pepper (0.02)

cayenne pepper (0.02)

sharp cheddar, shredded (1.27)

Dice the onion. Chop the broccoli into very small pieces. Peel and slice the carrots.

Add the butter and onion to a large soup pot and sauté over medium until the onions are soft and translucent. Add the flour and continue to sauté for about 2 minutes more, or until the flour is coating the bottom of the pot and is a light golden brown color.

Add the chicken broth and whisk to dissolve all the flour off the bottom of the pot. Turn the heat up to medium-high and, while stirring often, allow the broth to come up to a simmer. When it reaches a simmer it will thicken to a gravy consistency.

Turn the heat back down to medium and whisk in the milk, smoked paprika, garlic powder, black pepper, and cayenne pepper. Allow the broth to come back up to a simmer.

Add the chopped broccoli and carrots, allow the broth to come back up to a simmer, and continue to simmer the vegetables, stirring often, for 15 minutes, or until the carrots are tender.

Finally, turn the heat down to medium-low and stir the shredded cheese into the soup, one handful at a time, until it is fully melted. Taste the soup and add salt if needed (this will depend on the salt content of your broth—I did not add any).

https://embed.mediavine.com/videos/bcapajmaom9m22uwvpzs

Easy Broccoli Cheddar Soup

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. 

For this recipe you will need a 3.5–4 litre/6–7 pint deep-sided saucepan. 

Mary Berry's butternut squash soup

onion,

carrots,

red pepper, deseeded and

olive oil

tbsp clear honey (optional)

root

vegetable stock

salt and black pepper

Enjoy the best of fall with this classic Pumpkin Soup from Delish.com.

Pumpkin Soup

garlic,

pumpkin

chicken broth

Kosher salt

c. heavy cream,

What month do you start eating pumpkin everything?

Peeling a raw pumpkin was EXTREMELY hard.  

I added some basil leaves while simmering to give a little punch.  It was a thicker, more hearty chicken soup. Next time I will dice and pan fry chicken and add it in.  Make it a pumpkin base chicken soup.

Super easy and delicious. Even my keto niece loved it (without the cream-subbed butter instead). I cut it in half (just in case). Now I'm going to do the other half of the pumpkin but add 2 slices cut up bacon with the onion and garlic. Will repost after tasting. I have been medically really compromised recently so thank you very much for a recipe I was able to do. It got me back in the kitchen (a little restricted, but feeling some accomplishment). Happy Holidays to all.

This is my first time trying this soup and it was delicious and I used garlic salt I’m a vegetarian so I couldn’t put the meat base in it so I added a few extra seasonings with the onion and the garlic salt and pepper and it was delicious

My first time cooking pumpkin soup, it turned out amazing!!, used soy milk blended with olive oil as a cream substitute since l don't eat dairy products. Made enough to last me a week so will just be reheating it

Everyone loves this super healthy soup, perfect for an easy supper

Carrot & coriander soup

vegetable oil

onion,chopped

tsp coriander

potato,chopped

carrots,peeled and chopped

1.2l vegetable or chicken stock

coriander(about ½ a supermarket packet)

Heat 1 tbsp vegetable oil in a <a href="https://www.bbcgoodfood.com/review/best-saute-pans">large pan</a>, add 1 chopped onion, then fry for 5 mins until softened.

Stir in 1 tsp ground coriander and 1 chopped potato, then cook for 1 min.

Add the 450g peeled and chopped carrots and 1.2l vegetable or chicken stock, bring to the boil, then reduce the heat.

Cover and cook for 20 mins until the carrots are tender.

Tip into a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.

This easy Vegetarian Minestrone Soup is hearty, chock full of vegetables, budget friendly, meal prep ready, and super flexible! 

Vegetarian Minestrone

carrots (0.32)

tomato paste (0.10)

28 ounces. can diced tomatoes (1.00)

kidney beans (0.75)

15 chickpeas (1.00)

Italian seasoning (0.30)

vegetable broth (0.52)

zucchini (about 1/2 lb.) (0.71)

green beans (0.30)

Tbsp lemon juice (0.06)

Tbsp chopped parsley (optional) (0.10)

Dice the onion, mince the garlic, and slice the carrots. Add the olive oil, onion, garlic, and carrots to a large soup pot. Sauté over medium heat until the onions become soft and translucent (about 5 minutes).

Add the tomato paste to the pot and continue to sauté for 2-3 minutes more, or until the tomato paste begins to coat the bottom of the pot (do not let it burn).

Rinse and drain the kidney beans and chickpeas, and then add them to the pot along with the diced tomatoes (with juices), Italian Seasoning, and vegetable broth. Give everything a good stir, place a lid on top, and allow it to come up to a simmer. Allow the soup to simmer for 20 minutes, stirring occasionally.

While the soup is simmering, slice the zucchini into quarter-rounds. After the soup has simmered for 20 minutes, add the sliced zucchini and frozen green beans (no need to thaw first). Stir and simmer the soup for an additional 5-10 minutes, or until the zucchini just begin to soften.

Finish the soup by adding lemon juice and chopped parsley. Give it a taste and add extra salt if needed (my soup did not need any extra salt, but it may depending on the type of broth used). Serve hot with crusty bread for dipping!

This super fast and easy Curried Red Lentil and Pumpkin Soup is soul warming and flavorful. Inexpensive, vegan, flavorful, filling, and customizable!

Curried Red Lentil and Pumpkin Soup

olive oil (0.12)

yellow onion (0.31)

Tbsp grated fresh ginger (0.10)

15 ounces. can pumpkin purée (2.00)

dry red lentils (1.34)

vegetable broth (0.78)

curry powder (or to taste) (0.30)

Dice the onion, mince the garlic, and grate the ginger (use a small hole cheese grater). Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.

Add the pumpkin purée, red lentils, broth, and curry powder. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.

Taste to adjust the curry powder or salt as needed, then serve.

Creamy Chicken Tortellini Soup Recipe. A cozy blend of chicken, vegetables, spice, cheese, and tortellini in a thin creamy broth. Lightened-up!

Creamy Chicken Tortellini Soup

DeLallo Extra Virgin Olive Oil

red bell pepper, (seeded and chopped)

carrots, (sliced)

garlic, (minced)

chicken breast ((2 large breasts))

DeLallo Three-Cheese Tortellini Pasta

heavy cream

spinach spinach

parsley

thyme leaves (or 1 tablespoon fresh thyme leaves)

red pepper

Salt (and pepper)

Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.

Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.

Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

https://content.jwplatform.com/videos/QXpVhGZ6.mp4

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

This Instant Pot Bean and Bacon Soup is an amazing, fast and easy meal to feed your family any night of the week.

Instant Pot Bean and Bacon Soup

dry pinto beans

bacon

28 chicken broth

jalapenos (diced)

onion salt

salt

pepper

cumin

paprika

cayenne pepper

Wash beans in a strainer. Drain.

Place beans, chopped bacon, diced onion, and jalapenos into the instant pot. Stir well.

Top with broth. Add in salt, pepper, paprika, cumin, onion salt, and cayenne pepper. Stir well.

Place the lid on the instant pot. Set to high pressure for 60 minutes - 1 hour. Set seal valve to close.

Once the instant pot stops counting release pressure. Serve with cornbread.

This cold, refreshing Summer Gazpacho is the easiest no-cook recipe for when the weather is hot and summer produce is at its best!

Summer Gazpacho

15 ounces. can crushed tomatoes (0.69)

vegetable juice (like V8) (0.35)

sweet onion (about 1 cup chopped) (0.40)

cucumber (about 2 cups chopped) (0.50)

parsley (0.35)

cilantro (0.20)

garlic, minced (0.08)

olive oil (0.16)

salt (0.05)

tsp Freshly cracked black pepper (0.02)

lemon juice (0.04)

avocado (0.99)

Add the crushed tomatoes and vegetable juice to a food processor or blender.

Peel the cucumber, if desired. Cut the onion and cucumber into chunks. Wash the parsley and cilantro well. Mince the garlic. Add the cucumber, onion, parsley, cilantro, garlic, olive oil, salt, pepper, and lemon juice to the food processor or blender.

Purée the ingredients, or leave them slightly chunky, if preferred. Taste the gazpacho and adjust the salt, pepper, or lemon to your liking. Chill the soup for 30 minutes before serving. Give it one last taste after chilling, in case the flavors need to be adjusted.

Dice the avocado just befor serving and add a few chunks on top of each bowl. Add extra pepper and olive oil to each bowl, if desired.

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Roasted sweet potato & carrot soup

sweet potatoes,

onions, finely chopped

garlic cloves, crushed

fraîche,

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>, drizzled with 2 tbsp olive oil and plenty of seasoning.

Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.

Meanwhile, put the remaining 1 tbsp olive oil in a large deep <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.

Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.

Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.

Top 40 easy soup recipes from across the web

The most viewed easy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Smoky Black Bean Soup

Easy Rosemary Garlic White Bean Sou...

Chunky Ham and Bean Soup

Broccoli Cheddar Soup

Mary Berry's butternut squash soup

Pumpkin Soup

Carrot & coriander soup

Vegetarian Minestrone

Curried Red Lentil and Pumpkin Soup

Creamy Chicken Tortellini Soup

Instant Pot Bean and Bacon Soup

Summer Gazpacho

Roasted sweet potato & carrot soup

Spicy chilli bean soup

Chicken meatball soup

Chicken Alfredo Lasagna Soup

Lasagna Soup

Egg Drop Soup

Garlic Ginger Soup

Sweet potato soup

Pea soup

One-pot Spanish chorizo and potato ...

Broccoli and cheese soup

Vegetable Beef Soup

Lentil and bacon soup

Ten-minute tomato soup

Chicken Orzo Soup

Best Potato Leek Soup Recipe

Chickpea Soup

Vegan Vegetable Soup

Lentil Potato Soup

Curried Carrot Soup with Noodles

Easy Vegan Hot and Sour Soup

Roasted Red Pepper Soup Recipe (dai...

3-Ingredient Tomato Soup from Canne...

Miso Dumpling Soup (15 Minutes)

Copycat Panera Chicken Noodle Soup ...

Easy Chicken Tortilla Soup

Slow cooker chicken soup

Homemade Cream of Chicken Soup Reci...

The most viewed easy soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine