25 Easy Homemade Soup Recipes

There is nothing quite like a warm bowl of homemade soup to soothe the soul and nourish the body. Whether you are looking for a quick and easy weeknight meal, a comforting remedy for a cold, or a hearty and satisfying dish to share with family and friends, there is a soup recipe for every occasion. This roundup features 25 of our favorite easy homemade soup recipes, from classic chicken noodle to creamy tomato and everything in between. So, grab your stockpot and get ready to simmer up some deliciousness!

1. Classic Chicken Noodle Soup

Yields: 8 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 ounces egg noodles
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Add the chicken broth, chicken breasts, thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
5. Bring the soup back to a simmer and add the egg noodles. Cook for 5-7 minutes, or until the noodles are tender.
6. Remove the bay leaf and season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

2. Creamy Tomato Soup

Yields: 6 servings Prep time: 10 minutes Cook time: 25 minutes

Ingredients:

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon sugar
• ½ cup heavy cream
• Salt and black pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, and sugar. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
5. Stir in the heavy cream and season with salt and pepper to taste. Cook for 2-3 minutes more, until the soup is heated through.
6. Garnish with fresh basil and serve hot with grilled cheese sandwiches for dipping.

3. Hearty Lentil Soup

Yields: 8 servings Prep time: 15 minutes Cook time: 45 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound brown or green lentils, rinsed
• 8 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried cumin
• 1 teaspoon dried coriander
• ½ teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the lentils, vegetable broth, diced tomatoes, cumin, coriander, and smoked paprika. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot.

4. Broccoli Cheddar Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups vegetable or chicken broth
• 2 cups milk
• 1 pound broccoli florets
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Whisk in the flour and cook for 1 minute, until the mixture is smooth and bubbly.
4. Gradually whisk in the broth and milk until the mixture is smooth. Bring the soup to a simmer and cook, whisking constantly, for 2-3 minutes, until it has thickened.
5. Stir in the broccoli and carrot. Reduce the heat to low, cover, and cook for 10-15 minutes, or until the vegetables are tender.
6. Remove the pot from the heat and stir in the cheddar cheese until melted and smooth.
7. Season with salt and pepper to taste and serve hot.

5. Black Bean Soup

Yields: 6 servings Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 (15-ounce) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and black pepper to taste
• Your favorite toppings (such as avocado, cilantro, salsa, and sour cream)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the black beans, vegetable broth, chili powder, and cumin. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some of the beans whole for texture. Alternatively, you can carefully transfer about half of the soup to a regular blender and blend until smooth, then return it to the pot.
5. Season with salt and pepper to taste. Serve hot with your favorite toppings.

6. Potato Leek Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 3 tablespoons unsalted butter
• 3 large leeks, white and light green parts only, chopped and rinsed well
• 2 pounds Yukon Gold potatoes, peeled and chopped
• 6 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and white pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the leeks and cook until softened, about 5-7 minutes.
2. Add the potatoes and broth. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
4. Stir in the heavy cream and season with salt and white pepper to taste. Cook for 2-3 minutes more, until the soup is heated through.
5. Garnish with fresh chives and serve hot.

7. Butternut Squash Soup

Yields: 8 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• 1 large butternut squash (about 3 pounds), peeled, seeded, and chopped
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 teaspoon dried sage
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste
• Toasted pumpkin seeds (for garnish)

Instructions:

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss the butternut squash, onion, and carrots with the olive oil. Season with salt and pepper.
2. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
3. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth, sage, and nutmeg. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
5. Season with salt and pepper to taste. Garnish with toasted pumpkin seeds and serve hot.

8. Minestrone Soup

Yields: 8 servings Prep time: 20 minutes Cook time: 40 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 cup small pasta (such as ditalini or small shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 4 cups chopped fresh spinach
• Salt and black pepper to taste
• Grated Parmesan cheese (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the vegetable broth, diced tomatoes, kidney beans, cannellini beans, oregano, basil, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
4. Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender.
5. Stir in the spinach and cook for 2-3 minutes more, until the spinach is wilted.
6. Remove the bay leaf and season with salt and pepper to taste. Garnish with grated Parmesan cheese and serve hot.

9. French Onion Soup

Yields: 4 servings Prep time: 15 minutes Cook time: 1 hour 15 minutes

Ingredients:

• 4 tablespoons unsalted butter
• 4 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 4 cloves garlic, minced
• ½ cup dry white wine
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 4 thick slices French bread, toasted
• 1 ½ cups shredded Gruyere cheese

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onions and sugar and cook, stirring occasionally, for 30-40 minutes, until the onions are deeply caramelized.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Pour in the white wine and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
4. Stir in the beef broth, thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Preheat the broiler. Ladle the soup into four oven-safe bowls. Top each bowl with a slice of toasted bread and a generous amount of Gruyere cheese.
7. Place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly.
8. Serve immediately.

10. Split Pea Soup

Yields: 8 servings Prep time: 15 minutes Cook time: 1 hour 30 minutes

Ingredients:

• 1 pound dried green split peas, rinsed
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 meaty ham bone or 2 smoked ham hocks
• 8 cups water
• 1 bay leaf
• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, combine the split peas, onion, carrots, celery, ham bone or ham hocks, water, and bay leaf.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 ½ hours, or until the split peas are very tender.
3. Remove the ham bone or ham hocks from the pot. When cool enough to handle, remove the meat from the bones, chop it, and return it to the pot.
4. Remove the bay leaf and season with salt and pepper to taste.
5. If you prefer a smoother soup, you can use an immersion blender to partially blend it.
6. Serve hot.

11. Chicken Tortilla Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 4 cups chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
• 2 cups shredded cooked chicken
• 1 teaspoon chili powder
• ½ teaspoon cumin
• Salt and black pepper to taste
• Your favorite toppings (such as tortilla strips, avocado, cilantro, and shredded cheese)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño and cook until softened, about 5-7 minutes.
2. Stir in the chicken broth, black beans, corn, diced tomatoes, shredded chicken, chili powder, and cumin. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes.
3. Season with salt and pepper to taste. Serve hot with your favorite toppings.

12. Creamy Mushroom Soup

Yields: 4 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

• 3 tablespoons unsalted butter
• 1 pound cremini mushrooms, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 4 cups vegetable or beef broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes, until they are browned and have released their liquid.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
3. Whisk in the flour and cook for 1 minute, until the mixture is smooth and bubbly.
4. Gradually whisk in the broth until the mixture is smooth. Stir in the thyme. Bring the soup to a simmer and cook, whisking constantly, for 5-7 minutes, until it has thickened.
5. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Cook for 2-3 minutes more, until the soup is heated through.
6. Garnish with fresh parsley and serve hot.

13. Italian Wedding Soup

Yields: 8 servings Prep time: 25 minutes Cook time: 30 minutes

Ingredients:

• For the meatballs:
  • 1 pound ground pork or beef
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper to taste
• For the soup:
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 8 cups chicken broth
  • 1 cup small pasta (such as acini di pepe or orzo)
  • 4 cups chopped fresh spinach or escarole
  • Grated Parmesan cheese (for garnish)

Instructions:

1. In a large bowl, combine all of the meatball ingredients. Mix well and form into small meatballs (about ½ inch in diameter).
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
4. Add the chicken broth and bring the soup to a simmer. Return the meatballs to the pot and cook for 10 minutes.
5. Stir in the pasta and cook for 8-10 minutes, or until the pasta is tender.
6. Stir in the spinach or escarole and cook for 2-3 minutes more, until wilted.
7. Season with salt and pepper to taste. Garnish with grated Parmesan cheese and serve hot.

14. Corn Chowder

Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large potatoes, peeled and chopped
• 4 cups chicken or vegetable broth
• 2 cups frozen or fresh corn kernels
• 1 cup heavy cream
• Salt and black pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the onion and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the potatoes and broth. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender.
4. Stir in the corn and heavy cream. Cook for 5-7 minutes more, until the corn is heated through.
5. Use an immersion blender to partially blend the soup, leaving some of the potatoes and corn whole for texture.
6. Stir in the cooked bacon and season with salt and pepper to taste. Garnish with fresh chives and serve hot.

15. Beef and Barley Soup

Yields: 8 servings Prep time: 20 minutes Cook time: 1 hour 30 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 ½ pounds beef stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for 1 minute more, until fragrant.
4. Return the beef to the pot. Stir in the beef broth, diced tomatoes, barley, thyme, and bay leaf.
5. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 1 to 1 ½ hours, or until the beef and barley are tender.
6. Remove the bay leaf and season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

16. Gazpacho

Yields: 6 servings Prep time: 20 minutes Chill time: 4 hours

Ingredients:

• 2 pounds ripe tomatoes, cored and chopped
• 1 large cucumber, peeled, seeded, and chopped
• 1 large red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• Your favorite toppings (such as croutons, chopped cucumber, and fresh herbs)

Instructions:

1. In a large bowl, combine the tomatoes, cucumber, bell pepper, red onion, and garlic.
2. Transfer half of the vegetable mixture to a blender. Add the olive oil, red wine vinegar, salt, and pepper. Blend until smooth.
3. Pour the blended mixture back into the bowl with the remaining chopped vegetables. Stir to combine.
4. Cover and refrigerate for at least 4 hours, or until well chilled.
5. Serve cold with your favorite toppings.

17. Wonton Soup

Yields: 4 servings Prep time: 25 minutes Cook time: 15 minutes

Ingredients:

• For the wontons:
  • ½ pound ground pork
  • 2 green onions, finely chopped
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon grated ginger
  • 24 wonton wrappers
• For the soup:
  • 6 cups chicken broth
  • 2 cups chopped bok choy
  • 1 tablespoon soy sauce
  • Sliced green onions (for garnish)

Instructions:

1. In a medium bowl, combine the ground pork, green onions, soy sauce, sesame oil, and ginger. Mix well.
2. To assemble the wontons, place a small spoonful of the pork mixture in the center of each wonton wrapper. Moisten the edges of the wrapper with water and fold it in half to form a triangle, pressing to seal. Bring the two opposite corners of the triangle together and press to seal.
3. In a large pot, bring the chicken broth to a simmer. Add the wontons and cook for 5-7 minutes, or until the pork is cooked through and the wontons are tender.
4. Stir in the bok choy and soy sauce and cook for 2-3 minutes more, until the bok choy is wilted.
5. Garnish with sliced green onions and serve hot.

18. Egg Drop Soup

Yields: 4 servings Prep time: 5 minutes Cook time: 10 minutes

Ingredients:

• 4 cups chicken broth
• 1 tablespoon soy sauce
• ½ teaspoon grated ginger
• ¼ teaspoon white pepper
• 2 large eggs, beaten
• 2 green onions, thinly sliced
• 1 teaspoon sesame oil

Instructions:

1. In a medium saucepan, bring the chicken broth, soy sauce, ginger, and white pepper to a simmer.
2. While the broth is simmering, slowly pour in the beaten eggs in a thin stream, stirring the soup in a circular motion with a fork or chopsticks.
3. Remove the saucepan from the heat and stir in the green onions and sesame oil.
4. Serve immediately.

19. Hot and Sour Soup

Yields: 6 servings Prep time: 20 minutes Cook time: 15 minutes

Ingredients:

• 6 cups chicken or vegetable broth
• 8 ounces shiitake mushrooms, sliced
• 1 (8-ounce) can bamboo shoots, drained and sliced
• ¼ cup rice vinegar
• ¼ cup soy sauce
• 2 tablespoons cornstarch
• 1 teaspoon ground white pepper
• 1 large egg, beaten
• 8 ounces firm tofu, cut into small cubes
• 2 green onions, thinly sliced

Instructions:

1. In a large pot, bring the broth to a simmer. Add the mushrooms and bamboo shoots and cook for 5 minutes.
2. In a small bowl, whisk together the rice vinegar, soy sauce, cornstarch, and white pepper. Stir the mixture into the soup.
3. Bring the soup back to a simmer and cook, stirring constantly, for 2-3 minutes, until it has thickened.
4. Slowly pour in the beaten egg in a thin stream, stirring the soup in a circular motion.
5. Stir in the tofu and green onions. Cook for 1-2 minutes more, until the tofu is heated through.
6. Serve immediately.

20. Clam Chowder

Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 4 slices bacon, chopped
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large potatoes, peeled and chopped
• 2 (6.5-ounce) cans minced clams, with their juice
• 2 cups half-and-half or heavy cream
• Salt and black pepper to taste
• Oyster crackers (for serving)

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the onion and celery to the pot and cook until softened, about 5-7 minutes.
3. Add the potatoes and the juice from the canned clams. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender.
4. Stir in the minced clams and the half-and-half or heavy cream. Cook for 5-7 minutes more, until the chowder is heated through. Do not let it boil.
5. Season with salt and pepper to taste. Stir in the cooked bacon.
6. Serve hot with oyster crackers.

21. Roasted Red Pepper Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (16-ounce) jar roasted red peppers, drained and chopped
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• ½ cup heavy cream
• Salt and black pepper to taste
• Crumbled goat cheese (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the roasted red peppers, vegetable broth, and smoked paprika. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15 minutes.
4. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
5. Stir in the heavy cream and season with salt and pepper to taste. Cook for 2-3 minutes more, until the soup is heated through.
6. Garnish with crumbled goat cheese and serve hot.

22. Carrot Ginger Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 2 tablespoons unsalted butter
• 1 large onion, chopped
• 2 pounds carrots, peeled and chopped
• 2 tablespoons grated fresh ginger
• 6 cups vegetable broth
• 1 cup coconut milk
• Salt and white pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 5-7 minutes.
2. Add the carrots, ginger, and vegetable broth. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the carrots are very tender.
3. Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender and blend in batches.
4. Stir in the coconut milk and season with salt and white pepper to taste. Cook for 2-3 minutes more, until the soup is heated through.
5. Garnish with fresh cilantro and serve hot.

23. Chicken Gnocchi Soup

Yields: 6 servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 (16-ounce) package potato gnocchi
• 1 cup heavy cream
• 4 cups chopped fresh spinach
• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the chicken broth and shredded chicken. Bring the soup to a simmer.
4. Add the gnocchi and cook for 3-4 minutes, or until they float to the top.
5. Reduce the heat to low and stir in the heavy cream and spinach. Cook for 2-3 minutes more, until the spinach is wilted.
6. Season with salt and pepper to taste and serve hot.

24. White Bean and Kale Soup

Yields: 8 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 8 cups vegetable broth
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Red pepper flakes (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the vegetable broth, cannellini beans, and rosemary. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes.
4. Stir in the kale and cook for 5-7 minutes more, until the kale is tender.
5. Season with salt and pepper to taste. Garnish with red pepper flakes, if desired, and serve hot.

25. Zuppa Toscana

Yields: 8 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 large potatoes, peeled and chopped
• 1 bunch kale, stems removed and leaves chopped
• 1 cup heavy cream
• Salt and black pepper to taste
• Red pepper flakes (for garnish, optional)

Instructions:

1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
2. Add the onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
3. Stir in the chicken broth and potatoes. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the potatoes are tender.
4. Stir in the kale and cook for 5-7 minutes more, until the kale is tender.
5. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
6. Garnish with red pepper flakes, if desired, and serve hot.