Are you a soup lover looking for some new ideas to spice up your meal routine? Look no further! In this article, we’ll be diving into the world of creamy and delicious soups that are sure to warm your heart (and belly). From classic comfort foods like tomato basil and French onion, to international twists like Thai coconut curry and Mexican tortilla soup, we’ve got you covered.
In the following pages, we’ll share 20 mouthwatering recipes that feature rich, velvety broths and an array of tasty ingredients. Whether you’re in the mood for something light and refreshing or hearty and filling, we’ve got a soup recipe that’s sure to hit the spot.
So grab your apron, sharpen your spoon, and get ready to slurp up some serious satisfaction with our 20 creamy and tasty soup recipes.
Creamy Tomato Basil Soup
Experience the warmth of summer with this creamy and aromatic soup that combines fresh tomatoes, basil, and a hint of garlic.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon tomato paste
– 2 sprigs fresh basil, chopped
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add tomatoes, broth, tomato paste, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in heavy cream or half-and-half.
5. Remove from heat and stir in chopped basil.
6. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 30-40 minutes
Roasted Garlic and Potato Soup
Warm up with this comforting soup that combines the sweetness of roasted garlic with the earthiness of potatoes. This recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 2 heads of garlic, separated into individual cloves
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh herbs (such as parsley or chives), for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss garlic cloves with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
3. In a large pot, sauté onion in olive oil over medium heat until softened.
4. Add roasted garlic, potatoes, chicken broth, and heavy cream (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
5. Purée soup with an immersion blender or regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs.
Cooking Time: 50-60 minutes
Butternut Squash Soup with Coconut Milk
Warm Up with Creamy Butternut Squash Soup
This comforting soup combines roasted butternut squash with the richness of coconut milk and a hint of spices, making it a perfect winter treat. Serve warm or chilled, garnished with toasted nuts and fresh herbs for added texture and flavor.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash, olive oil, onion, garlic, cumin, coriander, and cayenne pepper on a baking sheet. Roast for 45-50 minutes, or until squash is tender.
3. Scoop roasted squash into a blender with vegetable broth and coconut milk. Blend until smooth.
4. Season with salt and pepper to taste.
5. Serve warm or chilled, garnished with toasted nuts and fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Creamy Mushroom and Thyme Soup
A comforting and flavorful soup that’s perfect for a chilly evening. This recipe combines the earthiness of mushrooms with the brightness of thyme, all wrapped up in a creamy broth.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 tablespoons chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 8 minutes.
3. Sprinkle flour over the mixture and cook for 1 minute.
4. Gradually add broth, whisking continuously; bring to a simmer.
5. Reduce heat to low and stir in heavy cream or half-and-half. Let soup simmer for 10-15 minutes or until heated through.
6. Stir in chopped thyme; season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Broccoli Cheddar Soup
A comforting and flavorful soup that’s perfect for a chilly evening or as a side dish for any meal. This recipe combines the nutritional benefits of broccoli with the richness of cheddar cheese, all in one delicious bowl.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk or heavy cream
– 1 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add broccoli, garlic, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup to a blender and blend, then return to pot.
4. Stir in cheddar cheese until melted. Season with salt and pepper to taste.
5. Serve hot, garnished with additional cheddar cheese and/or chopped scallions if desired.
Cooking Time: 15-18 minutes
Spicy Carrot and Ginger Soup
Warm up with this vibrant and spicy soup, perfect for a chilly evening or as a comforting pick-me-up any time of the year. The combination of sweet carrots, fiery ginger, and aromatic spices will leave you craving more.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: sour cream or Greek yogurt for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped carrots, grated ginger, cumin, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Purée the soup with an immersion blender or transfer it to a blender and blend until smooth.
5. Taste and adjust seasoning as needed.
Cooking Time: 35-40 minutes
French Onion Soup with Gruyère
This classic French soup is a rich and savory delight, featuring caramelized onions and melted Gruyère cheese.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 cup dry white wine (optional)
– 6 cups beef broth
– 2 cups grated Gruyère cheese
– 4 slices of baguette, toasted
Instructions:
1. In a large saucepan, melt the butter over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
2. If using white wine, add it to the saucepan and cook until the liquid is almost completely reduced, about 5 minutes.
3. Add the beef broth to the saucepan and bring to a simmer. Cook for 10 minutes or until the soup has slightly thickened.
4. Preheat the broiler. To assemble the soup, place toasted baguette slices in oven-proof bowls, then ladle the hot soup over the bread. Top with grated Gruyère cheese.
5. Place the bowls under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes.
Cooking Time: 40-50 minutes
Thai Coconut Curry Soup
This creamy and aromatic soup is a staple of Thai cuisine, perfect for a comforting meal or as an appetizer. With the rich flavors of coconut milk, curry paste, and fragrant herbs, you’ll be transported to the streets of Bangkok with every spoonful.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– 1/4 cup water
– 1 tablespoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Pour in broth, coconut milk, water, fish sauce (if using), and cumin. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors meld together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Chicken and Wild Rice Soup
Warm up with this comforting and flavorful soup, featuring tender chicken, nutty wild rice, and a rich creamy broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice blend
– 4 cups chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste
– 2 tbsp butter
Instructions:
1. In a large pot, sauté onion and garlic in butter until softened.
2. Add chicken and cook until browned on all sides.
3. Add wild rice, chicken broth, thyme, and paprika. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until rice is tender.
4. Stir in peas and carrots. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Lentil and Spinach Soup
This comforting soup is a perfect blend of protein-rich lentils and nutrient-packed spinach, all in one delicious pot.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Serve hot, garnished with additional spinach if desired.
Cooking Time: 45-50 minutes
Pumpkin and Sage Soup
Warm up with a comforting bowl of roasted pumpkin and sage soup, perfect for the fall season.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 teaspoons dried sage
– Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Place the pumpkin on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the pumpkin for 30-40 minutes, or until tender and caramelized.
5. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
6. Add the roasted pumpkin, broth, and sage to the pot. Bring to a simmer.
7. Use an immersion blender (or transfer the soup to a blender) to puree until smooth.
8. If desired, stir in heavy cream or half-and-half for added richness.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh sage leaves if desired.
Cooking Time: 45-50 minutes
Clam Chowder with Bacon
A classic New England-style clam chowder gets a smoky boost from crispy bacon and tender clams.
Ingredients:
– 1 pound clams, scrubbed and rinsed
– 6 slices of bacon, diced
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup whole milk
– Salt and pepper to taste
Instructions:
1. Cook the bacon in a large pot over medium heat until crispy. Remove from pot with slotted spoon.
2. Add onions and garlic to pot; cook until softened, about 5 minutes.
3. Add flour and whisk to combine; cook for 1 minute.
4. Gradually add clam juice and milk, whisking constantly. Bring mixture to a simmer.
5. Add clams and cooked bacon to pot; cook until clams are tender, about 10-12 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Sweet Corn and Potato Chowder
Warm up with this comforting and flavorful chowder that combines the sweetness of corn with the heartiness of potatoes.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of sweet corn kernels (fresh or frozen)
– 4 cups of chicken broth
– 1/2 cup of milk
– 2 tablespoons of butter
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic in butter until softened.
2. Add the diced potatoes, sweet corn kernels, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
3. Stir in milk and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper and Tomato Soup
Roasted Red Pepper and Tomato Soup Recipe
Summary: This vibrant and flavorful soup combines roasted red peppers with fresh tomatoes, onions, garlic, and herbs to create a warm and comforting bowl of goodness.
Ingredients:
– 2 large red bell peppers
– 3 lbs fresh tomatoes, diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the chopped onion and minced garlic in a little olive oil until softened.
4. Add the roasted red peppers, diced tomatoes, vegetable broth, and heavy cream (if using). Simmer for 20-25 minutes or until the soup is heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: approximately 1 hour 10 minutes
Leek and Potato Soup
This comforting soup combines the subtle sweetness of leeks with the heartiness of potatoes, all wrapped up in a rich and creamy broth.
Ingredients:
– 2 large leeks, white and light green parts only, thinly sliced
– 3-4 medium-sized potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add sliced leeks and cook for an additional 5-7 minutes, or until they are tender and lightly caramelized.
3. Add diced potatoes, broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in heavy cream or half-and-half. Season with pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Creamy Avocado and Lime Soup
This refreshing soup is a perfect blend of creamy avocado, zesty lime, and aromatic garlic, making it an ideal choice for a light and satisfying meal or as a starter.
Ingredients:
– 3 ripe avocados
– 2 cloves of garlic, minced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup heavy cream
– 2 cups chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine avocados, garlic, and lime juice. Blend until smooth.
2. Heat the broth in a saucepan over medium heat.
3. Gradually add the blended avocado mixture to the broth, whisking constantly.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot or chilled, garnished with fresh cilantro leaves if desired.
Cooking Time: 10-15 minutes
Black Bean and Chorizo Soup
Warm up with this flavorful and filling soup that combines the richness of black beans with the spicy kick of chorizo. This recipe is perfect for a cozy evening meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 lb Spanish chorizo, sliced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 tsp cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chorizo and cook until browned, about 5 minutes.
2. Add onion, garlic, and red bell pepper. Cook until vegetables are tender, about 5 minutes.
3. Add black beans, chicken broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until soup has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: 30-35 minutes
Cauliflower and Cheese Soup
Transform humble cauliflower into a rich and satisfying soup with the added bonus of melted cheese. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup grated cheddar cheese (divided)
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add cauliflower florets and cook for an additional 5 minutes, or until they start to tenderize.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until cauliflower is tender.
4. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender and blend until smooth.
5. Stir in 1/2 cup grated cheddar cheese until melted. Season with salt and pepper to taste.
6. Serve hot, topped with remaining 1/2 cup grated cheddar cheese.
Cooking Time: 30-40 minutes
Minestrone Soup with Pesto
This Minestrone soup recipe combines the comforting warmth of a traditional Italian staple with the vibrant flavor of pesto. The result is a rich and satisfying meal that’s perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked kidney beans
– 1/2 cup small pasta shapes (e.g., elbow macaroni)
– 2 tablespoons pesto
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add vegetable broth, diced tomatoes, kidney beans, and pasta shapes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pasta is al dente.
3. Stir in pesto and season with salt and pepper to taste.
4. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 30-40 minutes
Mexican Tortilla Soup
A hearty and flavorful soup that’s perfect for a chilly day, this Mexican Tortilla Soup combines the richness of chicken broth with the crunch of tortilla chips.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 8-10 corn tortillas, cut into thin strips
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced avocado, cilantro
Instructions:
1. In a large pot, sauté the chicken, onion, garlic, and red bell pepper in a little oil until the chicken is cooked through.
2. Add the chicken broth, diced tomatoes, cumin, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Add the tortilla strips to the pot and cook for an additional 5 minutes or until they’re slightly softened.
4. Taste and adjust seasoning as needed.
5. Serve hot with desired toppings.
Cooking Time: 25-30 minutes
Summary
Get ready to warm up with these 20 delicious and creamy soup recipes! From classic favorites like Creamy Tomato Basil Soup and Broccoli Cheddar Soup, to international twists like Thai Coconut Curry Soup and Mexican Tortilla Soup, there’s something for everyone. Indulge in comforting bowls of Butternut Squash Soup with Coconut Milk or Roasted Garlic and Potato Soup. Or try some lighter options like Lentil and Spinach Soup or Creamy Avocado and Lime Soup. Whatever your taste buds desire, these recipes are sure to hit the spot.
