20 Best Soup Recipes
Warm and comforting, soups are perfect for any time of the year. Whether you are looking for a healthy option or a hearty meal, these 20 best soup recipes are sure to please your taste buds. From classics like tomato soup to unique flavors like Mulligatawny, there is a soup for everyone to enjoy. Let’s dive into these delicious recipes and get cooking!
- Tomato Soup
This tomato soup is touted as the best ever. Made with ripe tomatoes, fresh herbs, and a hint of cream, it’s perfect for those cozy evenings. Serve it with a grilled cheese sandwich for the ultimate comfort meal.
Ingredients:
- 4 cups ripe tomatoes, diced
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and fragrant.
- Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
How to Prepare:
This tomato soup is quick and easy to prepare. Start by chopping the onion and mincing the garlic. Dice the tomatoes and set aside. Heat olive oil in a large pot and sauté the onion and garlic until soft. Add the tomatoes and cook for a few minutes. Pour in the vegetable broth and simmer for 15 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper. Serve hot and enjoy with a side of crusty bread or grilled cheese sandwich.
Preparation Time:
The preparation time for this tomato soup is approximately 30 minutes.
Servings:
This recipe serves 4 people.
Nutrition Facts:
Calories: 200 per serving
Total Fat: 10g
Cholesterol: 30mg
Sodium: 500mg
Total Carbohydrate: 20g
Protein: 5g
Tips:
- Use ripe tomatoes for the best flavor.
- Add a dash of hot sauce for some heat.
- Garnish with fresh basil or grated Parmesan cheese.
FAQs:
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use canned tomatoes if fresh ones are not available. Just make sure to drain them before adding to the soup.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the soup for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container.
Q: Can I make this soup vegan?
A: Yes, you can substitute the heavy cream with coconut milk or cashew cream to make it vegan-friendly.
Let’s continue our culinary adventure with more delicious soup recipes!
- Mulligatawny Soup
This Mulligatawny soup is a delightful Indian-style dish that combines spices, lentils, and vegetables. It’s perfect for those looking for a flavorful and filling soup.
Ingredients:
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 carrot, diced
- 1 celery stalk, diced
- 1 apple, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions:
- Rinse the lentils under cold water and set aside.
- In a large pot, heat some oil over medium heat. Add the onion and garlic and cook until soft and fragrant.
- Add the curry powder and cook for a minute, stirring constantly.
- Add the carrot, celery, and apple. Cook for 5 minutes, until the vegetables start to soften.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Add the lentils and cook for another 10 minutes until they are tender.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot and enjoy!
How to Prepare:
To prepare this Mulligatawny soup, start by rinsing the lentils under cold water. Set them aside. In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and cook until they become soft and fragrant. Add the curry powder and stir for a minute. Then, add the diced carrot, celery, and apple. Cook for about 5 minutes until the vegetables begin to soften. Pour in the vegetable broth and bring it to a boil, then reduce the heat and let it simmer for 15 minutes. Add the lentils and cook for an additional 10 minutes until they become tender. Finally, stir in the coconut milk and season with salt and pepper. Serve the Mulligatawny soup hot and enjoy the burst of flavors!
Preparation Time:
The preparation time for this Mulligatawny soup is approximately 40 minutes.
Servings:
This recipe serves 6 people.
Nutrition Facts:
Calories: 250 per serving
Total Fat: 10g
Cholesterol: 0mg
Sodium: 800mg
Total Carbohydrate: 35g
Protein: 10g
Tips:
- Adjust the spice level according to your preference.
- Garnish with fresh cilantro or lime wedges.
- Serve with rice or naan bread for a complete meal.
FAQs:
Q: Can I add other vegetables to this soup?
A: Absolutely, feel free to add your favorite vegetables like peas, bell peppers, or spinach.
Q: Can I use canned coconut milk instead of fresh?
A: Yes, canned coconut milk works well in this recipe too. Just make sure to give it a good shake before measuring.
Q: Is this soup spicy?
A: The level of spiciness can be adjusted by adding more or less curry powder. Feel free to tailor it to your taste.
Q: Is it necessary to soak the lentils before cooking?
A: No, red lentils do not require soaking. They cook relatively quickly compared to other lentil varieties.
Q: Can I make this soup ahead of time?
A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it on the stove or in the microwave before serving.
Q: Can I freeze the leftovers?
A: Yes, this soup freezes well. Portion it into freezer-safe containers and store for up to 3 months.
Get cozy with these delicious soup recipes and enjoy the warmth and comfort they bring. Whether you’re a fan of classic tomato soup or crave the bold flavors of Mulligatawny, there’s something here for everyone. Gather your ingredients, put on your apron, and start cooking your way to soup heaven!
