easy soup recipes

This Black Bean Soup from Delish.com is warm and spicy and completely delicious. 

Black Bean Soup

olive oil

red onion, finely chopped

garlic,

jalapeños

tomato paste

kosher salt

black pepper

chili powder

cumin

black beans,

qt. low-sodium chicken or vegetable stock

bay leaf

sour cream,

avocado,

cilantro,

After reading some of the comments, I used a little more of the spices and it came out great!! I added more jalapeño, and rounded the cumin and chili powder. I also used 3x the amount of tomato paste. Simmered it for a bit longer to get the consistency I wanted. Came out on the spicier side but well balanced

Too watery, even tho I only used half the amount of stock. The flavor is pretty good. Next time I’ll dump the bean juice and use all the stock. Also, it probably makes closer to 6 servings.

I have made this soup 3 times now and I love it. I was careful in adding the vegetable broth even the first time because I’m only one person and didn’t want a large quantity of soup. Smashed a few beans but not too many because I like the whole beans. Always put some in the freezer.

Made it following the directions except I doubled the jalapeños. Very quick and very tasty.

Amazing soup!! I have been craving black bean soup for months and have even ordered it at a couple of restaurants with much disappointment. Today I decided to make it myself and what delicious surprise!! I will be adding this to my list of favorites!!😁

Awful. Do not put the full quart of broth in. This must be a typo. The end result is a watery mess. Nothing like the picture.

Followed recipe exactly as written - too watery. I used my immersion blender, and blended the crap out of it trying to thicken it up...still too watery.  The soup in the picture above doesn't match the result, blended or not. The flavor was good but not that robust.  Needed either less liquid or more beans.  Felt like I could have almost double the beans, or cut the liquid by two thirds.   
I will try it again with the mods I mentioned.

So easy and wonderful. I'd also consider adding ham or smoked turkey after using the immersion blender. Reheats very well.

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. 

Roasted Butternut Squash Soup

butternut squash,

potatoes,

Kosher salt

butter

onion, chopped

celery,

carrot,

thyme,

chicken broth

This is so great for a first-timer Corona self isolating cook like me. I added squash and Yukon gold potatoes to the roasting pan and some rosemary to the mirepoix on the stove. I also amped up the butter and used consommé powder( Osem brand) as I did not have liquid broth. also everything was about double for my go at it, as I am not sure how long we will all be staying home! It was really good and I am quite proud of myself for this achievement. Stay Healthy!

I’ve made this 4 times since December. I love having it for lunch w some homemade croutons. I have yet to use thyme in it but have tried it w an apple added during roasting process and it’s ALWAYS delicious. I’ve also tried it with both precut squash from Costco &amp; store bought squash. I tend to think fresh cut gives the most robust flavor, but precut is great if you are short on time. Thank you for a great recipe addition to my repertoire.

This is a family favorite.  I use sweet potatoes in mine and the apple. I believe that roasting the squash does make a difference.  I cut and seed mine and bake it and them peel and cube it sometimes.  It is easier to peel then.

Loved it! 
I made a couple of slight mods.
Used 1/2 qrt turkey broth and 1/2 qrt 10% cream. At the end added 1/2 cup dry (4gm) white wine to thin the soup. Still has a thick consistancy. Will make again.

tried this recipe tonight and it was delicious. I added a Granny Smith Apple, didn’t use butter and added coconut milk. I think those extra items were a delicious addition

Made this  tonite &amp; it&#39;s delicious. I omitted the potatoes &amp; it is still perfection! I was looking for a recipe that didn&#39;t call for cream so decided to try this out.  I added a tiny clove of chopped garlic to the coated cubes during roasting process. For the chicken stock,  I used a tbsp of &#34;Better Than Bouillon&#34; in 32 oz  of water (love BTB!).  Also added nutmeg,  a bit of ground rosemary &amp; a Tbsp of brown sugar. I&#39;m always happy to cut sprigs of our home-grown thyme. This recipe is a keeper!  Even hubby liked it and he doesn&#39;t eat soup!

This soup turned out absolutely delicious. Wasn't hard or even time consuming. I bought pre-cut squash and microwaved for couple minutes. Added three raw baking potatoes chopped. Then popped it all into oven to bake for 1/2 hour with the olive oil, salt and pepper. I prepared the other ingredients and sauteed, then put it all together with Vegan high protein organic broth.I didn't have an immersion blender so I just used my portable mixer. It turned out a bit chunky with the mixer but I liked it that way. I will definitely make this again and store in freezer. I have a full tummy and satisfied palate.

I’m very disappointed with this recipe. I followed it precisely yet the flavor was bland. Roasting the squash in olive oil gave me a greasy mouth feel which I didn’t get when I made this soup with boiled squash. I added apple cider vinegar to cut the oily taste as well as a little cayenne pepper and several apples but nothing improved this soup..
i will not be using this recipe again.

Delicious! I cut the squash in half, roasted for an hour, scooped it out then added to the pot. Super easy!

I made this for our family Thanksgiving dinner and it was a HUGE hit. I followed the recipe almost exactly except I swapped out the chicken broth with a vegetable broth to keep vegetarian-friendly. Also, I added a teaspoon of nutmeg after everything was blended. I tripled the recipe, needed enough for 16 people, so keep that in mind for the nutmeg addition.
I used an immersion blender which made it so easy.
Great recipe, thanks. I'll be making this again!

This is so nummy!! I've got others in my family making it too! I added some cayenne for a little kick.

https://streaming.hearstdigitalstudios.com/df82e80e-4748-4a1d-b260-9d7eb48cee83/video_rover_16x9_1080p_hd_1584560606_18917.mp4

You Will Fall For This Amazingly Velvety Soup

Stuffed Pepper Soup will be a weeknight staple. It has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE. There must be cheese!

Stuffed Pepper Soup

red bell pepper, chopped

green bell pepper, chopped

yellow bell pepper, chopped

beef

c. Swanson Chicken Broth

tomatoes

oregano

c. white rice

white cheddar,

parsley,

Very good, my tweaks included a half pound mild Italian sausage and some pepper flakes. Very good. But I would imagine a bit bland without the sausage and pepper flake

Great recipe and a crowd-pleaser. Much simpler than actually making stuff peppers, and we actually prefer the soup. A new member of our regular line up.

I made this soup today and it was amazing. I don't know why I never thought of turning our favourite stuffed peppers into soup before coming across this recipe. I made a few small tweaks and it turned out so good that I'm about to write it into my recipe book after making it once. I used a 28oz. can of regular diced tomatoes because I have trouble finding fire-roasted diced tomatoes at all 3 of my local grocery stores. I also substituted white rice for brown because it is what we prefer and have on hand. Lastly, the change that I believe took this recipe to the next recipe is DILL. We have always used copious amounts of dill in our stuffed peppers. Usually I will cook the rice in dill as well as add it to the browning ground beef and I add more to the entire mixture before stuffing the peppers!! It compliments the other ingredients sooo well. So, I decided to add dried dill to this soup--an overly generous amount! It's seriously so good you don't even need to add cheese and this is coming from a huge cheese lover!! I hope you all consider adding dill to your stuffed peppers and stuffed pepper soup from now on!

If you like stuffed green peppers,  you will love this soup. If you don't like the texture of cooked peppers, just puree them with some of the broth in a blender first, before adding to the soup.

"6 c."  Thanks a lot for this, now I have to go 20 miles back to the store and get chicken broth.

https://streaming.hearstdigitalstudios.com/cc32a7b0-3d63-4bfc-a361-95cc1ab80508/video_rover_16x9_1080p_hd_1525900908_35542.mp4

Chicken And Broccoli Stuffed Peppers = The Perfect Light Dinner

Instant Pot Chicken Tortilla Soup from Delish.com is the perfect fast and healthy weeknight dinner. 

Instant Pot Chicken Tortilla Soup

bell peppers, chopped

onion,

lb. boneless skinless chicken breasts (about 3)

water

(14-oz.) can diced tomatoes

corn

c. cilantro

corn tortilla,

c. shredded monterey Jack

avocado, diced

Not enough spices in this recipe and it makes the soup pretty bland. Double or even triple the given spice amounts and add red pepper flakes to taste if you want heat

How can I make this soup but without an instant pot?

It’s a very good version of taco soup and was relatively easy to prepare. We loved the toppings...they’re what made the recipe special! The homemade tortilla strips, fresh cilantro, avocado slices, and the cheese—delicious! Like other reviewers, I agree that the spices need tripling. As the recipe notes, salt the chicken well, but I still needed to add more salt at the end. I added a half-cup if chunky salsa at the end because it was a little bit bland.   With these modifications, I’d give it 5 stars.

Note to self: read the comments before making a recipe. All the bad things that happened to others, happened to me. One piece of advice: just cook the noodles separately.

Great flavor! Threw in frozen chicken - 11 minutes - turned out great. Perfect for a cold night.

OMG this soup is soooo good thanks delish  coming from a Mexican mom that cooks from Scratch

Amazing recipe.  I pretty much doubled for my family of 6.  Its is so flavorful.  We used frozen chicken breast and everything was done.

https://streaming.hearstdigitalstudios.com/4e60686b-5b03-4212-9f10-86cff0023899/video_rover_16x9_1080p_hd_1576789369_54473.mp4

Need a healthy weeknight dinner idea? This instant pot chicken soup is insanely easy. Plus it's filled with good-for-you ingredients, so you can feel good about eating healthy.

Instant Pot Chicken Tortilla Soup Is The Coziest Winter Dinner

Use up leftover chicken in this rustic soup with garlic yogurt. Best served with cheese scones

Chicken soup

onions,chopped

carrots,chopped

tbsp thyme leaves,roughly chopped

chicken stock

leftover roast chicken,shredded

frozen peas

tbsp Greek yogurt

garlic clove,crushed

lemon juice

cheese scone,to serve (see tips below)

Heat the olive oil in a large heavy-based pan. Add the onions, carrots and thyme leaves, then gently fry for 15 mins.

Stir in 1.4l chicken stock, bring to a boil, cover, then simmer for 10 mins.

Add the leftover roast chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, the peas and seasoning, then simmer for 5 mins until hot through.

Mix the Greek yogurt, garlic and lemon juice together. Ladle the soup into bowls, swirl in the garlic yogurt, then serve.

If you want to use a slow cooker, gently fry the onions, carrots and thyme leaves for 15 mins, then tip them into the slow cooker with 1 litre stock. If you're using a chicken carcass, add it now. Cover and cook for 2-3 hours on High until the veg is tender. If you used a carcass, remove it now, shredding any remaining chicken from the bones. Stir back into the soup, or add the leftover roast chicken and frozen peas. Cook for 30 mins more. Remove half the mixture and purée with a stick blender, then serve as above.

Chicken and Dumplings Soup brings all the best qualities of Chicken and Dumplings together for the modern palate, leaving the gravy and heartburn in the past.

Chicken And Dumplings Soup

chicken breast

onion

garlic (minced)

celery (thinly sliced)

carrots (thinly sliced)

Land O Lakes® Butter

mustard

ground turmeric (for color)

chopped parsley

Pepper (to taste)

flour

Parmesan cheese

thyme leaves (finely minced)

rosemary (finely minced)

salt

ground pepper

milk

Chicken and Dumplings Soup

In a large sauce pot, melt the Land O Lakes® Butter with Olive Oil &amp; Sea Salt over medium heat. Add onion, garlic, celery and carrots. Cook for 8–10 minutes. Stir occasionally.

Add the mustard, turmeric, bay leaf and chicken stock. Bring to a boil. Then cover, lower the heat, and simmer for 15 minutes.

Meanwhile, put the ingredients for the dumplings in a medium bowl. Mix with a fork until a wet doughy consistency is reached.

Once the soup base has cooked down for 15 minutes, bring the temperature back up to a boil. Stir in the chicken and parsley. Then use a spoon to drop scant 1/2-teaspoon lumps of dough into the soup. Simmer 5 minutes, until the chicken and dumplings are cooked through. Remove the bay leaf and serve warm.

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

carrots, chopped

white beans, drained and rinsed

thyme leaves

c. low-sodium chicken (or vegetable) broth

head cabbage, chopped

red pepper flakes

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

Nothing will beat the winter blues like this Slow-Cooker Sausage and White Bean Soup from Delish.com. 

Slow-Cooker Sausage And White Bean Soup

sausages,

white beans

onion, finely chopped

carrots,

celery stalks, sliced

thyme

bay leaves

kale,

Parmesan,

Slow-Cooker Sausage and White Bean Soup

I just made this. LOVE! I slightly modified it according to my taste. I used 3 turkey sausageS (one andouille and 2 mild italian). Sautéed the sausage (without casing) in 2 minced garlic cloves, a dollop of pesto and some fresh minced ginger with some extra virgin olive oil. To the veggie soup I added 3 cans of white beans (2 cannellini and 1 navy - I used my hand blender to blend the cannellini a little), some chopped snap peas, a few chopped  asparagus, a half bag of chopped spinach, a  bunch of lacinato/Tuscan kale, 3 carrots, 3 celery, 2 bay leaf, 1 tsp dried thyme (fresh wasn’t available) and other dried spices including some sage, garlic powder (and extra fresh minced garlic and ginger), plus Mrs. Dash and sea salt flakes). I felt that one andouille sausage provided enough flavor otherwise I find the flavor too strong for me. This was so healthy and delicious. I made enough for 6 meals...two tonight (and 4 frozen). It was a fantastic meal!!

Amazing!! Made it on the stove to cut the time in half. My husband said, “Move it to the top of the stack of recipes!!” :)

family loved this! I added 1/2 cup farro & an extra cup of water for the farro. It was delicious!

REALLY easy and very good.  I added a little more garlic and a whole onion for more flavor...but overall really great. Served it over rice.   Will definitely make it again.

Did not enjoy this soup.  Lacked flavor.  I did substitute turkey kielbasa to lower the fat and am certain that didn't help.  But I don't think it has enough flavor even if you use the andouille.

Made it twice.  Huge hit.  Second time with escarole.

So easy, so good and healthy! We make small pastina and serve this soup over that at the end, so delish!!!

I never comment on recipe sites but this time I had to! This was *muahhhh* amazing! I followed the recipe to the T and it hit the spot. I am just getting out of the hospital and was looking for something I could literally throw into the crock that could be an easy warm-up breakfast, lunch, or dinner. I got out of bed this morning when it was still hot, scooped up a bowl (or 2 or 3), and had a party in my mouth. The combo of the broth, meat, and veggies coupled with the fact that it was so easy, made my life, family, and body feel amazing! I think I just extended my life at least a year....for reelz. Thank you for the recipe and great step-by-step directions that weren't confusing. Peace and positive energy to you!!

Opal

Yummy! My husband and I loved it. Thank you.

This was delicious! I used a vegan sausage (Beyond Meat). Very simple & quite tasty & hearty!!!

https://streaming.hearstdigitalstudios.com/cbd92562-9be1-4ba5-9bae-1fbbd71ee938/video_rover_16x9_1080p_hd_1519672753_89503.mp4

This Slow Cooker White Bean Soup Is A Dinnertime Victory

A light, flavoursome carrot and ginger soup that’s ideal for batch cooking – double the recipe, eat half now, then freeze the rest for later and enjoy as an instant midweek meal.

Carrot And Ginger Soup

garlic cloves, finely chopped

tbsp ginger

1.5kg carrots, roughly chopped

vegetable stock

Grated zest and juice ½ orange

Natural yogurt and fresh coriander leaves

Carrot and ginger soup

Heat the oil in a large saucepan over a medium-high heat and fry the onion for 10 minutes until soft. Add the garlic and 1½ tbsp of the ginger, then fry for another minute, stirring. Add the carrots, stock and orange zest. Bring to the boil, then turn the heat down to low and simmer for 45-50 minutes  until the carrots are tender.

Stir in the remaining ginger and the orange juice, then blend the soup until smooth using a stick blender (or whizz in a food processor or blender; see Make Ahead). Season with salt and pepper, then serve with a swirl of yogurt and a sprinkling of fresh coriander leaves.

A delicious quick and easy soup made with salsa verde, chicken and white beans.

Verde Chicken Soup Recipe

cilantro

salsa verde

cannellini beans beans

(about 4 cups) shredded cooked chicken

Heat oil in a large saucepan over medium...

Heat oil in a large saucepan over medium heat. Add diced onion and cook, stirring occasionally for 4-5 minutes.

Add cumin, cilantro, salt and pepper, continue to...

Add cumin, cilantro, salt and pepper, continue to stir and cook for another 1 minute, until fragrant.

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