13 Homemade Soup Recipes to Cozy Up With

1. Classic Chicken Noodle Soup

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 8 cups chicken broth
• 2 cups cooked, shredded chicken
• 2 cups egg noodles
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 bay leaf

Instructions:

1. Heat olive oil in a large pot. Sauté onions, carrots, and celery for 5-7 minutes.
2. Add chicken broth, shredded chicken, thyme, and bay leaf. Bring to a boil.
3. Stir in egg noodles and cook until tender, about 7-8 minutes.
4. Season with salt and pepper. Remove bay leaf before serving.

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2. Creamy Tomato Basil Soup

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cans (28 oz each) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot. Add onion and garlic, cook until soft.
2. Add diced tomatoes and vegetable broth. Bring to a simmer for 15 minutes.
3. Stir in basil, then blend until smooth using an immersion blender.
4. Return to heat and stir in heavy cream. Season with salt and pepper to taste.

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3. Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F. Toss squash in olive oil, season with salt and pepper, and roast for 25 minutes.
2. In a pot, sauté onions and garlic. Add roasted squash and vegetable broth. Simmer for 10 minutes.
3. Blend until smooth, then stir in heavy cream and nutmeg. Adjust seasoning.

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4. Loaded Baked Potato Soup

Ingredients:

• 4 large potatoes, peeled and diced
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Boil potatoes in chicken broth until soft. Mash some of the potatoes to thicken.
2. Stir in sour cream, heavy cream, and cheddar cheese. Simmer for 5 minutes.
3. Serve topped with crumbled bacon and green onions.

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5. Hearty Lentil Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 cup dried lentils
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onions, carrots, and celery for 5-7 minutes.
2. Add lentils, vegetable broth, diced tomatoes, cumin, and thyme. Simmer for 25-30 minutes, until lentils are tender.
3. Season with salt and pepper before serving.

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6. French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 2 tbsp butter
• 6 cups beef broth
• 1/2 cup white wine
• 1 tsp thyme
• 1 baguette, sliced
• 1 cup shredded Gruyère cheese
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot. Add onions and cook on low heat until caramelized, about 25 minutes.
2. Stir in wine, beef broth, and thyme. Simmer for 20 minutes.
3. Ladle soup into bowls, top with baguette slices and Gruyère. Broil until cheese melts.

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7. Minestrone Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (14.5 oz) kidney beans
• 1 cup pasta
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot. Sauté onions, carrots, and zucchini for 5 minutes.
2. Add vegetable broth, tomatoes, beans, and pasta. Simmer for 15 minutes, until pasta is cooked.
3. Season with Italian seasoning, salt, and pepper.

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8. Spicy Black Bean Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, chopped
• 2 cans (14.5 oz each) black beans
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Cilantro for garnish

Instructions:

1. Sauté onion, garlic, and jalapeño in olive oil.
2. Add black beans, broth, cumin, and chili powder. Simmer for 20 minutes.
3. Blend half the soup for a creamier texture. Stir in lime juice and garnish with cilantro.

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9. Broccoli Cheddar Soup

Ingredients:

• 1 tbsp butter
• 1 onion, chopped
• 3 cups broccoli florets
• 2 cups vegetable broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot. Sauté onion until soft, then add broccoli and broth. Simmer until broccoli is tender.
2. Blend the soup until smooth. Stir in milk and cheese. Heat until the cheese is melted and the soup is creamy.

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10. Sweet Potato and Carrot Soup

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 carrots, peeled and chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp grated ginger
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Roast sweet potatoes and carrots at 400°F for 25 minutes.
2. In a pot, sauté ginger. Add roasted vegetables and vegetable broth. Simmer for 10 minutes.
3. Blend until smooth, stir in coconut milk, and season with salt and pepper.

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11. Beef and Barley Soup

Ingredients:

• 1 lb beef stew meat
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 1/2 cup barley
• Salt and pepper to taste

Instructions:

1. Brown beef in olive oil. Remove and set aside.
2. In the same pot, sauté onions, carrots, and celery. Add broth, barley, and beef. Simmer for 40 minutes, until barley is tender.

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12. Creamy Cauliflower Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 head of cauliflower, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Sauté onion in olive oil until soft. Add cauliflower and broth, simmer for 15 minutes.
2. Blend until smooth, then stir in cream. Season with salt and pepper.

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13. Turkey and Wild Rice Soup

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups cooked turkey, shredded
• 1/2 cup wild rice
• 4 cups chicken broth
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sauté onion, carrots, and celery in olive oil. Add turkey, rice, broth, and thyme.
2. Simmer until rice is tender, about 25 minutes. Adjust seasoning before serving.

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These cozy homemade soups will warm you up during cooler months, and they’re easy to make with just a few ingredients. Enjoy!