10 Easiest Soup Recipes

We’ve all thought that the easiest way to enjoy a bowl of soup is by pouring it from a can. As much as it is satisfying, you have little say in the ingredients, salt, and sugar levels. That’s why we turn to homemade soup. But who said it is easy to make. If you are nothing close to Gordon Ramsay then you know that soup making can be intimidating.

Here, we discuss the easiest soup recipes that will get you enjoying a hot bowl in only a couple of minutes. Whether you are a veteran or you are new in the kitchen, these soups will give you more satisfaction than shop-bought soup.

Cauliflower Soup

We start off with a soup that is gluten-free and dairy-free. But it includes Parmesan cheese so we can’t say it is entirely dairy-free. Kids will love this soup and you too if you want a fast comfort food for the winter. You can serve this soup with chickpea veggie burgers or a sandwich made from grilled cheese and roasted broccoli.

You will need:

  • 1 head cauliflower; we’ll be using a medium-sized head for this recipe but you can pick a large head if you want more servings.
  • 4 cups chicken broth
  • 3 garlic cloves, crushed
  • 1 yellow onion, small-size chopped
  • 2 tbsp. olive oil
  • ½ cup shredded Parmesan Cheese (Optional)


  • Prepare the cauliflower head by washing it in a strainer and removing the leaves
  • Chop the cauliflower coarsely
  • Use a large saucepan to heat the olive oil over medium heat
  • Add the onions and cook until soft
  • Add the chopped cauliflower, and stir in with the onions and the sea salt to taste
  • Add the chicken stock, and ensure it covers the cauliflower entirely
  • Bring the mixture to a boil, then reduce the heat to low setting
  • Wait for it to simmer for 15-20 minutes
  • After the cauliflower becomes soft; pour the mixture into a blender to puree it until it’s smooth and creamy.
  • Pour it back into the pot and add the Parmesan Cheese
  • Stir the soup, and add any more seasonings like roasted shiitake mushrooms
  • Serve when still warm

Cream of Potato Leek Soup

When it’s been raining and snowing all day, you will love every minute of creamy soup. This recipe will definitely become a classic. We are going to include a touch of double smoked bacon to give it some protein and filling effect.

You will need:

  • 340gm leek, chopped. Choose mostly whites with a few greens
  • ¼ kg potatoes, peeled and quartered
  • ½ cup whole cream
  • 1 tsp. salt
  • 4 cups filtered water
  • Double smoked bacon, two rashers thick-cut, chopped


  • Use a heavy-bottomed pot to sauté the bacon over medium heat for 5 minutes
  • When the bacon becomes crispy and the fat is rendered, add the chopped leek
  • Cook the leek until it withers, and add the potatoes together with the water
  • Simmer the cooking pot for 25 minutes and keep stirring as it cooks
  • When the potatoes have softened puree the soup in a blender in two batches
  • Add the cream and salt, and blend again until it becomes velvety
  • Serve when hot

Tortellini Soup

Get your groove on and more carbs with this delicious tortellini soup. It is filling thanks to the additional fibre. You can have this soup for dinner if you are looking for an easy dish that you can take with a sandwich.

You will need:

  • 1 ¼ cups freshly filled tortellini
  • Olive oil
  • 2 carrots, chopped
  • ½ cup grated Parmesan Cheese
  • 1 large onion, chopped
  • ¾ cup frozen peas
  • ½ cup basil leaves
  • 4 ½ cups vegetable stock


  • Use a pan to heat the oil
  • Add the onions and carrots, and sauté for 5 minutes or until soft
  • Now add the tomatoes and vegetable stock and simmer for 10 minutes
  • Next, add the peas and continue simmering for another 5 minutes
  • When the vegetables become tender, stir in the pasta
  • Boil for around 2 minutes until the pasta is ready
  • Now season with the basil
  • Serve when hot, topped with the Parmesan Cheese

Chicken and Rice Soup

There’s no better way of making use of leftovers than with this classic chicken and rice soup. It will only take 10 minutes to prepare this soup and 40 minutes to cook it.

You will need:

  • Leftover roast chicken
  • 100g rice, we prefer to use basmati
  • 1 carrot, diced
  • 1 can sweetcorn, drained
  • 1 tsp. mixed herbs, dried
  • 4 cups chicken broth
  • ½ chicken stock cube


  • Using a large saucepan, throw in the onions, carrots, herbs, stock cube, chicken, and pour in the chicken broth. Bring the mixture to a boil and simmer for 20 minutes.
  • Use a colander to drain the soup over a large bowl
  • Remove the bones and skin from the chicken and add the meat together with the vegetables back to the saucepan.
  • Now add the rice and sweetcorn and cook for 20 more minutes or until the rice is ready.
  • Season the soup with basil or any other seasoning and serve when still hot.

Spinach, Sausage and Potato Soup

If you enjoy having soup in front of the fireplace, then you will love this true-comfort soup. It will be ready in around 30 minutes and without any fuss, so let’s get to work. It can also act as a complete meal when you are feeling a little lazy in chilly weather.

You will need:

  • ¼ Kg Spicy Italian sausage
  • ¼ Kg Potatoes, diced
  • 3 cups baby spinach
  • Olive Oil
  • 3 garlic cloves, minced
  • Kosher salt and a pinch of ground pepper
  • 1 diced onion
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 1 bay leaf
  • ¼ cup heavy cream
  • 5 cups chicken broth


  • Pour the oil into a large stockpot and heat it over medium heat.
  • Add the sausage and brown for about 5 minutes
  • Crumble the sausage when it cooks properly
  • Add in garlic, basil, pepper, oregano, onions, and stir in for 2-3 minutes. Season with salt to taste
  • When onions become soft add the chicken broth and bay leaf. Wait for the pot to boil and add the potatoes.
  • Let the potatoes cook for 10 minutes or until tender and add the spinach.
  • Cook for 2-3 minutes and add heavy cream
  • Season and serve when hot

Sweet Potato and Butternut Squash Soup

Are you looking for more beta-carotene in your food? Here’s the soup for you. It is simple, yet very delicious.

You will need:

  • 1 butternut squash, diced without seeds and skin
  • 1 large sweet potato, washed, peeled and diced
  • 1 carrot, chopped
  • 1 chopped sweet onion
  • 1 stalk celery
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 4 cups chicken broth
  • 1 knob butter
  • 2 bell peppers, chopped


  • Melt butter in a saucepan and add the onions, butternut squash, sweet potatoes, celery, and garlic
  • Stir until they are all lightly browned and add the chicken broth and bell peppers.
  • Bring the mixture to a boil, cover, and simmer for 40 minutes
  • When the sweet potatoes and butternut squash become soft, pour into blender and puree until smooth
  • Remember to blend in batches because the soup can be too hot
  • Finally, return the soup to the saucepan and season with a little black pepper
  • Serve when still hot

Lentil Soup

If you’ve never made lentil soup at home, then it’s time you spare a weekend for a night of easy dinner accompanied with some herbal flatbread or rice. With these basic ingredients you will soon be dining with nourishing soup.

You will need:

  • 2 tbs. olive oil
  • 1 onion, chopped
  • 1 cup uncooked brown or green lentils
  • 2 garlic cloves, minced
  • 500g roughly chopped baby potatoes
  • 4 large carrots, chopped
  • 4 cups vegetable broth
  • 2 cups collard greens, chopped
  • 4 stalks celery, sliced
  • Salt and pepper to taste
  • 3 springs fresh thyme


  • Heat a large pot and add the olive oil
  • Saute the onions and garlic until soft then add the carrots and celery, and then season with salt and pepper
  • Stir in the potatoes and cook for 2 minutes
  • Add the thyme and vegetable broth and increase the heat to high
  • Bring the pot to boil and add the lentils
  • Simmer uncovered for 20 minutes
  • When lentils and potatoes are tender, add the greens, and cover
  • Cook for 2-3 minutes or until the greens have withered
  • Season with more salt and pepper to your desired flavour
  • By now your soup is ready and you can garnish with fresh parsley before serving

Minestrone Soup

With this soup, we are all about representing all food groups for wholesome soup. Serve it with toasted bread for a hearty meal.

You will need:

  • 2 tbs. olive oil
  • 1 large onion
  • 1 ½ cups green beans, chopped
  • 1 can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1 can diced tomatoes, non-salted
  • 1/3 cup grated Parmesan Cheese
  • 1 carrot, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 stalks fresh basil, chopped
  • 1 tsp. oregano
  • Freshly ground pepper and kosher salt
  • 1 tsp. dried basil
  • 6 cups chicken broth


  • Use a large pot to heat the olive oil over medium heat
  • Add chopped onions and cook for 4-5 minutes until translucent and then stir in garlic for 30 seconds
  • Add carrots and celery and cook for 5 minutes and then stir in basil, dried oregano, green beans, ¾ tsp. salt, and a little pepper to taste.
  • Cook for 3 minutes and then add the tomatoes and chicken broth, and bring to a boil
  • Reduce the heat and simmer for 10 minutes
  • Now add the kidney beans and pasta, and cook until tender
  • Season with basil and parmesan cheese and serve when hot

Classic Tomato Soup

This soup is perhaps the easiest to prepare. You will have some fun dressing it up with beautiful garnishes and you can have it for lunch with a grilled cheese sandwich or pizza.

You will need:

  • 4 tbs. olive oil
  • 3 ½ cups yellow onion, chopped
  • 4 tbs. unsalted butter
  • 2 cans diced tomatoes
  • 3 garlic cloves, minced
  • ¼ cup plain flour
  • Ground black pepper
  • 6 cups chicken broth
  • Salt
  • 2 tbs. sugar
  • ½ tsp. dried thyme


  • Heat the olive oil and 2tbs butter in a large saucepan over medium-low heat
  • Stir in the onions and garlic until translucent
  • Add the flour and stir for 1-2 minutes
  • Add the tomatoes, thyme, sugar, chicken broth, and season with salt and pepper
  • Increase the heat to medium and bring to a boil
  • Keep stirring the pot to ensure the flour does not stick to the bottom
  • Cover the pot, reduce the heat, and simmer for 40 minutes
  • Allow the soup to cool slightly and make it to a puree using a blender until smooth
  • Return the soup to the saucepan and season with more salt and pepper
  • Add in the rest of the butter and stir
  • Garnish with croutons or fresh basil and ladle into bowls

Beef and Spinach Soup

This is a filling and hearty soup. It only requires basic ingredients and 20 minutes to prepare. You can serve it with melon wedges or crisp crackers.

You will need:

  • ¼ kg ground beef
  • 4 cups, coarsely cut spinach
  • 3 cups bowtie pasta, uncooked
  • 4 cups low-sodium beef broth
  • 3 cloves garlic, minced
  • 2 cans diced tomatoes
  • Grated Parmesan Cheese
  • ½ tsp. dried oregano
  • 1 tsp. dried basil


  • In a large stockpot, heat the oil and add garlic and the beef
  • Cook the beef until it browns and crumbles as you stir for 7-8 minutes
  • Drain and add tomatoes, broth, and seasonings; bring to a boil
  • Stir in the pasta and cook uncovered until the pasta is tender or for 9 minutes
  • Now add the spinach and cook until withered for about 2 minutes
  • Serve the soup into bowls and sprinkle with the grated cheese


Chilly weather calls for one of these warming soups. You can be sure to have a steaming bowl in less than an hour while others will be ready in only 20 minutes. Whether you want a quick meal for dinner or you just want to indulge in some tasty soup, these recipes give you the easiest soups.











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