8 Quick And Comforting Soup Recipes To Warm Your Soul

Who doesn’t love a hearty bowl of warm soup on a cold winter evening? It is comforting, delicious, and packs so much goodness in one bowl. Also, soups are easy to make, save a lot of time, and make for a healthy meal full of flavours. So, if you are in the mood for a fuss-free and lip-smacking dinner, you need these soup recipes.

1. Broccoli Cheddar Soup

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Ingredients:

1/2 cup chopped onion

1/4 cup butter, cubed

1/2 cup shredded cheddar cheese

1/4 cup all-purpose flour (maida)

1 tsp salt

1/4 tsp pepper

1 cup milk

3/4 cup chicken broth (you can also use vegetable broth)

1 cup cooked, chopped, fresh, or frozen broccoli

1/2 cup shredded cheddar cheese

Method:

Take a small saucepan, add butter and onions, and saute them until they become tender. Stir in the flour, salt, and pepper, and mix till everything blends well. Next, slowly add milk and broth, bring it to a boil, and cook and stir until it thickens, for about 2 minutes. To this, add broccoli and cook till it becomes tender. Remove from the heat, stir in cheese until melted, and serve warm.

2. Chicken, Asparagus, And Corn Chowder

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Ingredients:

2 tbsp olive oil

3/4 cup cut fresh asparagus (1-inch pieces)

1 small onion, finely chopped

2 tbsp all-purpose flour (maida)

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper powder

1/2 cup chicken broth

1/4 cup whole milk

1 cup shredded and cooked chicken breast

1/4 cup heavy cream

3/4 cup frozen corn

Method:

Take a large saucepan and heat oil over medium heat in it. Add asparagus and onion, cook and stir until tender, for about 3-4 minutes. Add in flour, salt, garlic powder, and pepper, and mix well. Next, stir in broth, milk, and heavy cream, and bring to a boil, stirring constantly. Cook it until it is slightly thick, for about 3-5 minutes. Lastly, add chicken and corn and cook until they become tender, for about 5-7 minutes. Serve this warm and delicious soup recipe with your favourite bread.

3. Chicken Noodle Soup

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Ingredients:

2 tbsp unsalted butter

1 tbsp olive oil

2 cups chopped onion

1 cup chopped carrots

3 tbsp all-purpose flour (maida)

1 cup chopped celery

1 and 1/2 tsp salt

4 cups unsalted chicken stock

2 cups whole milk

1/2 cup uncooked egg noodles

3 cups coarsely chopped rotisserie chicken breast

1 cup frozen green peas

Method:

Melt butter with olive oil in a large pot over medium-high flame. To this, add onion, carrots, celery, and salt, and cook for about 6-8 minutes until vegetables are slightly softened. Then, add flour and stir to coat it nicely. Pour in broth and milk, and let the mixture come to a boil. Now, add uncooked noodles to this boiling mixture and cover and cook for about 8 minutes. Lastly, add chicken and peas, and cook until the pasta reaches the desired consistency and the chicken and peas are mixed well. Stir and cook the soup for about 1 to 2 more minutes. Serve hot.

4. Pumpkin Soup

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Ingredients:

1 pumpkin

2 tbsp extra-virgin olive oil, more for drizzling

1 medium onion, chopped

1 tsp salt

3 garlic cloves, chopped

1 tsp grated fresh ginger

1/2 tsp coriander

1 tsp cumin

1/2 tsp turmeric

1 tsp cardamom

1 and 1/2 cups full-fat coconut milk, reserve a little for garnish

2 and 1/2 cups vegetable broth

1 tbsp apple cider vinegar

Salt and freshly ground black pepper

Water as needed

Method:

Start by preheating the oven to 400°F and line a baking sheet with parchment paper. Cut the pumpkin in half and scoop out the seeds. Now, drizzle the pumpkin with olive oil, a pinch of salt and pepper, and place it on the baking sheet, cut-side down. Roast it for about an hour till it becomes very soft. Now, let it come to room temperature and peel away the skin.

Next, take a large pot, put it over medium flame, and heat 2 tbsp of oil in it. To this, add the onion, salt, and fresh pepper, and saute for about 5-8 minutes till it becomes soft. Add the garlic, ginger, cumin, coriander, turmeric, and cardamom in it, and stir for about 30 seconds, until the spices are aromatic. Now, add the cooked pumpkin, coconut milk, and broth, and stir to combine. Let it simmer for about 20 minutes before adding in the vinegar.

Once done, transfer the mixture to a blender or food processor in small amounts. Blend until it becomes smooth. If the soup is too thick, add up to 1 and 1/2 cups of water to make it thinner. Finally, garnish with additional coconut milk and fresh black pepper, if desired. Serve this delicious soup warm.

5. Creamy Chicken And Mushroom Soup

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Ingredients:

1 kg chicken breast

3 cups mushrooms, sliced

1 and 1/2 cups chopped onion

1 cup sliced carrots

2 tbsp minced garlic

1 and 1/2 tbsp chopped fresh thyme or 2 tsp dried thyme

3 tbsp all-purpose flour (maida)

3 cups whole milk

2 cups unsalted chicken broth

1 tsp salt

Method:

In a large heavy pot, cook the chicken, skin-side down, over medium-high heat. Cook it for about 6-7 minutes until the skin is golden brown and the fat has rendered. Then, transfer the chicken to a plate and remove the skin.

Now, to the same pot, add mushrooms and onion and cook over medium-high heat, stirring occasionally. Cook for about 5-6 minutes till the mushrooms are slightly brown and the onions are tender. To this, add carrots, garlic, and thyme, and cook for about a minute until fragrant, followed by the flour. Keep stirring continuously till the flour blends well. Slowly, add the broth and the milk to it. Combine well. Add the chicken and bring the mixture to a boil before letting it simmer for about 25-30 minutes.

Once the chicken is cooked, take it out, let it cool, shred, and put it back into the soup. Give the soup a final stir, let it cook for another 5 minutes, and serve it hot.

6. Tomato Basil Soup

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Ingredients:

1 kg tomatoes, halved

1/4 cup extra-virgin olive oil, divided

1 medium onion, chopped

1/3 cup chopped carrots

1 tbsp balsamic vinegar

4 garlic cloves, chopped

1 tsp thyme leaves

3 cups vegetable broth

1 cup basil leaves, more for garnish

Salt and freshly ground black pepper

Method:

Start by preheating the oven to 350°F and line a large baking sheet with parchment paper. Take the tomatoes cut-side up and place them on the baking sheet. Drizzle them with 2 tbsp of the olive oil, and sprinkle with salt and pepper. Let the tomatoes roast for about an hour or until the edges just start to shrivel while the insides are still juicy.

Next, place a large pot over medium heat and add the remaining 2 tbsp of olive oil. Once it is hot, add the onions, carrots, garlic, and 1/2 tsp of salt, and cook for about 8 minutes. Once the vegetables are soft, mix in the tomatoes, vegetable broth, vinegar, and thyme leaves, and let it simmer for about 20 minutes.

Take the mixture off the heat and let it come to room temperature to blend. Work in batches until the soup comes to a smooth consistency. Add the basil and blend again until combined. Lastly, reheat the soup once again before garnishing it more with basil leaves. Serve with toasted bread.

7. Potato Soup

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Ingredients:

2 tbsp butter

3 large spring onions, chopped

3 cloves garlic, minced

1 kg potato, cubed

6 cups vegetable broth (1.5 L)

2 cups water

1 bay leaf

2 sprigs fresh thyme

1/4 cup fresh chives, chopped

Hot sauce, to taste

Salt and pepper

Method:

Take a large pot, put it over medium heat, and melt the butter in it. Once melted, add the spring onions and stir until coated with butter. Lower the heat, cover the pot, and cook for about 10 minutes until the onions have softened. After 10 minutes, increase to medium-high and add garlic, potatoes, salt, and pepper, and cook for a minute. Next, add vegetable broth, water, thyme, bay leaf, and bring it to a boil. Lower the heat again and cover the pot with a lid for about 15 minutes. Let the mixture simmer or until the potatoes are tender and easy to mash. Once done, uncover and remove the thyme and bay leaf, and using a blender, blend the soup till it becomes smooth. Add in chives and hot sauce (optional), and allow it to cool for about 2 minutes before serving.

8. Dill Chicken Soup

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Ingredients:

1 tbsp canola oil

2 medium carrots, chopped

1 small onion, coarsely chopped

2 garlic cloves, minced

1/2 cup uncooked wheat pasta

1 cup coarsely shredded rotisserie chicken

6 cups chicken broth

1/2 cup frozen peas

2 tbsp lemon juice

250 grams fresh baby spinach

2 tbsp chopped fresh dill or 1 tbsp dill weed

Coarsely ground pepper, optional

Method:

In a large pot, heat oil over medium heat, add carrots, onion, and garlic, and saute for about 5 minutes, until the carrots are tender. To this, add chicken and broth, and bring the mixture to a boil. Reduce the heat and let the soup simmer for about 5 minutes. Next, stir in the pasta, peas, spinach, and dill, and bring to a boil again. Reduce the heat and simmer for about 5 minutes till the pasta is tender. Finally, add a little lemon juice and sprinkle some coarsely ground pepper before serving.