Soup Recipes

Let's be clear: You can do much, much better than canned soup. Homemade soup recipes are nothing like those bland, salty concoctions. (Can you imagine your grandma making her chicken soup recipe from a can?) To make great soup, ideally, you want to start with fresh, homemade <a href="/recipes/soup/broth-stock/">stock</a>, so keep those carcasses after roasting a chicken! But you can definitely make a great soup with boxed or canned broth, too - the key is to add lots of layers of flavor. The basics are the same whether you're making <a href="/recipes/soup/chicken/noodle/">chicken noodle</a>, <a href="/recipes/soup/vegetable/">beef vegetable</a>, or <a href="/recipes/soup/cabbage/">cabbage soup</a> - you want to lightly sauté the veggies first (and brown the meat, if you're using beef or lamb), then add aromatics and herbs. Yes, herbs! Thyme gives soups a lovely lemony flavor, while bay leaves add depth and earthiness. So ditch the cans and tell your family to get ready for a great homemade dinner - soup's on!

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Baja Butternut Squash Soup

From EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Baja Butternut Squash Soup

Spring Chicken & Barley Soup

From EatingWell

You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.

Spring Chicken & Barley Soup

Related Video
How to Make Chicken Noodle Soup
How to Make Chicken Noodle Soup

Classic chicken noodle soup is best with homemade chicken stock. We also share our secret to browning the meat and vegetables for the tastiest flavor.

How to Make Chicken Noodle Soup

Hawaiian Ginger-Chicken Stew

From EatingWell

This chicken stew has a bold ginger-flavored broth and provides a whole serving of dark leafy greens in each bowl. We tried it with frozen chopped mustard greens (available in large supermarkets) and it was even quicker to prepare and just as delicious. Serve with brown rice.

Hawaiian Ginger-Chicken Stew

Turkey Albondigas Soup

From EatingWell

Albondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Turkey Albondigas Soup

Cream of Mushroom & Barley Soup

From EatingWell

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.

Cream of Mushroom & Barley Soup

Thai Bouillabaisse

From EatingWell

This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of lemongrass, lime, ginger and hot chiles. Use two chile peppers if you like heat. Be sure to simmer, not boil, the soup or the seafood will be overcooked. Serve with a crusty whole-grain baguette to soak up the broth.

Thai Bouillabaisse

Yucatan Lemon Soup

From EatingWell

Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler, subtle twist to this classic Mexican soup with shrimp, garlic and lots of fresh cilantro. Meyer lemons are usually available only during the winter months; they are rounder and smoother than common lemons. Serve as a light entree with a big salad or as a special starter.

Yucatan Lemon Soup

Pinto Bean & Andouille Sausage Stew

From EatingWell

An adaptation of the Andalusian dish fabada, this pinto bean stew is seasoned with andouille sausage, bacon, tomatoes, onions, peppers and smoked paprika. Fans of spicy beans should use the full amount of minced chile pepper (or more). Serve with brown rice and sour cream.

Pinto Bean & Andouille Sausage Stew

Manhattan Crab Chowder

From EatingWell

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces--you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.

Manhattan Crab Chowder

Cuban-Style Pork & Rice

From EatingWell

Full of spice and exotic flavors, this Cuban take on the classic Spanish paella is an easy way to feed a hungry crowd. Don't worry if you have leftovers. They can easily be rewarmed in a microwave or combined with eggs to make a Spanish tortilla (omelet); or for a great cold dish, toss the leftover rice with cooked vegetables and a vinaigrette made with lime juice instead of vinegar.

Cuban-Style Pork & Rice

Borscht

From EatingWell

Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.

Borscht

Cheddar-Ale Soup

From EatingWell

Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work--you'll just need to increase the cooking time.

Cheddar-Ale Soup

Tortellini & Zucchini Soup

From EatingWell

Everyone knows tortellini make a quick weeknight pasta dinner - but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad.

Tortellini & Zucchini Soup

Spring Vegetable Stew

From EatingWell

This rich, satisfying vegetable stew celebrates the first vegetables of spring--artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.

Spring Vegetable Stew

Vegetable Lover's Chicken Soup

From EatingWell

Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread and top with grated Romano or Parmesan cheese.

Vegetable Lover's Chicken Soup

Curried Squash & Chicken Soup

From EatingWell

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

Curried Squash & Chicken Soup

Curried Carrot & Apple Soup

From EatingWell

This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.

Curried Carrot & Apple Soup

South Pacific Shrimp

From EatingWell

Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.

South Pacific Shrimp

Roasted Parsnip Soup

From EatingWell

The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.

Roasted Parsnip Soup

Cream of Turkey & Wild Rice Soup

From EatingWell

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Cream of Turkey & Wild Rice Soup

Tortilla Soup

From EatingWell

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Tortilla Soup

Roasted Vegetable Stock

From EatingWell

Roasting the vegetables yields rich and flavorful results.

Roasted Vegetable Stock

Sweet & Savory Beef Stew

From EatingWell

This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

Sweet & Savory Beef Stew

Ropa Vieja

From EatingWell

This traditional Cuban stew may be called "old clothes," but it's a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.

Ropa Vieja

Squash, Chickpea & Red Lentil Stew

From EatingWell

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Squash, Chickpea & Red Lentil Stew

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