Okay, let’s be real. Weeknights are chaotic. Between work, kids (if you have them!), and just generally trying to remember what day it is, the last thing you want to do is spend hours in the kitchen. But you also want to feed your family something that isn’t just beige chicken nuggets (though, hey, no judgment if that’s what happened tonight!). That’s where soup comes in. It’s the ultimate comfort food, often surprisingly fast to make, and endlessly adaptable.
And let’s face it, a warm bowl of soup on a chilly night? Pure bliss. This list isn’t filled with fancy, complicated recipes. These are the soups I make all the time—the ones that disappear fast and get a chorus of happy “mmmms” from my crew. So ditch the takeout menus and get ready to become a soup superstar!
1. Creamy Tomato Soup with Grilled Cheese Croutons
Seriously, who doesn’t love tomato soup and grilled cheese? Elevate it a little by turning the grilled cheese into crispy, golden croutons. It’s like a grown-up version of a childhood classic.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 4 slices bread
- 4 slices cheddar cheese
- 2 tbsp butter
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 30 seconds more.
- Add crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
- While the soup simmers, butter the bread slices and layer with cheddar cheese. Grill until golden brown and cheese is melted. Cut into cubes.
- Blend the soup with an immersion blender (or carefully in a regular blender) until smooth. Stir in heavy cream, salt, and pepper.
- Serve hot, topped with those glorious grilled cheese croutons!
Why You’ll Love It: It’s ridiculously easy, comforting, and the grilled cheese croutons take it from “good” to “amazing.” IMO, it’s the perfect dinner when you are feeling burnt out.
2. Chicken Noodle Soup (The Real Deal)
Forget the canned stuff. This is the kind of chicken noodle soup your grandma used to make—heartwarming and packed with flavor.
Ingredients:
- 1 tbsp olive oil
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1/2 onion, chopped
- 8 cups chicken broth
- 1 lb cooked chicken, shredded (rotisserie chicken is your friend here!)
- 1 cup egg noodles
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add celery, carrot, and onion. Cook until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a boil.
- Add egg noodles and cook according to package directions.
- Stir in shredded chicken, salt, and pepper.
- Garnish with parsley, if desired.
Why You’ll Love It: It’s pure comfort in a bowl. Plus, it’s a great way to use up leftover cooked chicken. I once added a squeeze of lemon juice at the end – total game changer!
3. Spicy Black Bean Soup
This soup has a kick! It’s hearty, flavorful, and surprisingly simple to make. The spicy note is delicious.
Ingredients:
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional – for extra spice!)
- 4 (15 oz) cans black beans, rinsed and drained
- 4 cups vegetable broth
- Salt and pepper to taste
- Sour cream & salsa, for topping (optional)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic, cumin, chili powder, and cayenne pepper (if using). Cook for 1 minute more.
- Add black beans and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Puree a portion of the soup with an immersion blender for a creamier texture.
- Season with salt and pepper.
- Top with sour cream and salsa, if desired.
Why You’ll Love It: It’s quick, flavorful, and a great source of protein and fiber. Don’t be afraid to add a squeeze of lime juice – trust me on this one.
4. Broccoli Cheddar Soup
The ultimate cheesy indulgence. This is especially great with the kids – they will gobble it down.
Ingredients:
- 2 tbsp butter
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and cook for 30 seconds.
- Add broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes, or until broccoli is tender.
- Puree the soup with an immersion blender until smooth.
- Stir in milk and cheddar cheese until melted.
- Season with salt and pepper.
Why You’ll Love It: Rich, creamy, and packed with broccoli goodness (even the pickiest eaters will enjoy it!).
5. French Onion Soup
The classic! A bit more involved, but so worth it.
Ingredients:
- 2 tbsp butter
- 3 yellow onions, thinly sliced
- 1 tsp sugar
- 1/2 cup dry red wine (optional)
- 6 cups beef broth
- Salt and pepper to taste
- Baguette slices, toasted
- Gruyere cheese, shredded
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add the onions and sugar and cook, stirring frequently, for 30-45 minutes, or until deeply caramelized. This takes patience, people! Don’t rush it.
- Add red wine, if using, and cook for 5 minutes.
- Pour in beef broth. Bring to a simmer and cook for 15 minutes. Season with salt and pepper.
- Ladle soup into oven-safe bowls. Top with toasted baguette slices and shredded Gruyere cheese.
- Broil until cheese is melted and bubbly.
Why You’ll Love It: It’s a showstopper. It’s rich, savory, and supremely comforting.
6. Potato Leek Soup
Simple, elegant, and oh-so-creamy.
Ingredients:
- 2 tbsp butter
- 2 leeks, white and light green parts only, thinly sliced and rinsed well
- 4 cups potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup milk or cream (optional)
- Salt and pepper to taste
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes.
- Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Puree the soup with an immersion blender until smooth.
- Stir in milk or cream, if desired. Season with salt and pepper.
Why You’ll Love It: It’s surprisingly easy to make, and the combination of potatoes and leeks is just divine.
7. Minestrone Soup
A hearty Italian vegetable soup packed with flavor and goodness.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 (28 oz) can crushed tomatoes
- 6 cups vegetable broth
- 1 cup ditalini pasta
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup canned cannellini beans, rinsed and drained
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook until softened.
- Add crushed tomatoes and vegetable broth. Bring to a boil.
- Add pasta, green beans, and cannellini beans. Cook until pasta is tender.
- Season with salt and pepper.
- Garnish with Parmesan cheese, if desired.
Why You’ll Love It: It’s a veggie-loaded powerhouse, and so customizable—add whatever fresh veggies you have on hand!
8. Lentil Soup
A budget-friendly and nutritious soup that’s perfect for a chilly day.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, lentils, cumin, and turmeric. Cook for 1 minute more.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper.
Why You’ll Love It: It’s cheap, easy, and incredibly healthy.
9. Butternut Squash Soup
A creamy, sweet, and savory soup that’s perfect for fall.
Ingredients:
- 1 tbsp olive oil
- 1 butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Cinnamon or nutmeg for garnish (optional)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add butternut squash, onion, and garlic. Cook until softened, about 10-15 minutes.
- Add vegetable broth and ground ginger. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
- Puree the soup with an immersion blender until smooth.
- Season with salt and pepper.
- Garnish with cinnamon or nutmeg, if desired.
Why You’ll Love It: It’s deliciously comforting and adds a touch of autumnal magic to your table.
10. Corn Chowder
Sweet, creamy, and full of that summery corn flavor.
Ingredients:
- 2 tbsp butter
- 1/2 onion, chopped
- 2 cups frozen corn
- 2 cups potatoes, peeled and cubed
- 4 cups chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add onion and cook until softened.
- Add corn, potatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Puree a portion of the soup with an immersion blender for a creamier texture.
- Stir in milk or cream. Season with salt and pepper.
Why You’ll Love It: It’s a crowd-pleaser and a great way to use up frozen corn.
11. Tortilla Soup
Spicy, satisfying, and ready in under 30 minutes!
Ingredients:
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Tortilla chips, avocado, cheese, sour cream for toppings.
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper and cook until softened.
- Add diced tomatoes, chicken broth, chili powder, and cumin. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt and pepper.
- Serve with tortilla chips, avocado, cheese, and sour cream.
Why You’ll Love It: It’s packed with flavor, gets ready really fast, and the toppings let everyone customize it to their liking.
12. Sweet Potato Soup
Creamy, vibrant, and loaded with vitamins.
Ingredients:
- 1 tbsp Olive Oil
- 1 Sweet Potato (large, peeled and cubed)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 4 cups Vegetable Broth
- 1/2 tsp Ground Ginger
- Salt and pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a large pot. Add the sweet potato, onion, and garlic; cook until softened (around 8-10 mins).
- Stir in vegetable broth and ginger. Simmer for 15 minutes, until the sweet potatoes are completely tender.
- Puree with an immersion blender until smooth. Season and serve.
Why You’ll Love It: It’s vibrantly colored, naturally sweet and packed with goodness.
13. Tuscan White Bean Soup
A hearty and aromatic soup with Italian flair.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- Salt and pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Stir in garlic and cook for 30 seconds.
- Add broth, cannellini beans, rosemary, and thyme. Bring to a simmer and cook for 15 minutes.
- Season with salt and pepper.
Why You’ll Love It: It’s rustic, flavorful, and comes together quickly.
14. Carrot Ginger Soup
A vibrant and surprisingly refreshing soup.
Ingredients:
- 1 tbsp Olive Oil
- 1 lb Carrots, peeled and chopped
- 1/2 Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 4 cups Vegetable Broth
- Salt and Pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a pot. Add carrots, onion, and garlic — cook until softened (around 5 mins).
- Add ginger and vegetable broth. Simmer for 20 minutes or until carrots are tender.
- Puree with immersion blender, season and enjoy!
Why You’ll Love It: It’s surprisingly tart, offers a zingy freshness and is full of goodness.
15. Creamy Mushroom Soup
Woodsy, rich, and comforting – this recipe is pure bliss.
Ingredients
- 2 tbsp Olive Oil
- 8 oz Mushrooms, sliced (cremini or button)
- 1/2 cup Onion, diced
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1/2 cup Heavy Cream
- Salt and Pepper to taste
Step-by-Step Instructions
- Heat Olive Oil in a large pot then add the mushrooms and cook until softened.
- Stir in the onion and garlic then cook 3-5 minutes.
- Add Vegetable Broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend with an immersion blender until smooth, stirring in cream. Season with salt and pepper to taste.
Why You’ll Love It: It’s super easy and makes the most of earthy flavored mushrooms.
Soup’s On!
There you have it—15 delicious and easy soup recipes that your whole family will love. From comforting classics to creative twists, there’s something for everyone. The best part? Most of these can be made in under 30 minutes. Stop stressing about dinner and start slurping! Happy cooking! 🙂
