Easy Homemade Soup Recipes

Soup is eaten all over the world – and we love it. It’s filling, nutritious and tasty. Try these easy homemade soup recipes for yourself.

Soup is not a recent invention; Studies have shown that it first originated over 25,000 years ago. Neanderthal man used a pot over an open fire to boil up bones and fat and drank the resulting broth. Soup rapidly became commonplace once fireproof vessels were perfected. But this concoction would have borne little resemblance to our modern-day recipes.

Different Kinds of Soup

If you go into any supermarket and stand by the selection of canned soups you will be amazed by the sheer range of flavours available. And that’s just the canned soup. There’s also fresh chilled soup, powdered sachets, and some instant soups you just add boiling water to, stir, and drink.

But it’s easier than you think to make your own soup. All you need is some vegetables, good stock and maybe some meat, fish or poultry. Soup is brilliant for using up leftovers. See the recipe below for turkey chowder or broccoli and stilton soup. Both are filling and nutritious.

To make a really good soup, you need a good quality stock. Beef, chicken, vegetable or fish, there are many different kinds of stock available. Cubes, powder or the fresh, jellied kind of stock. These are excellent but only make a single batch of soup so they’re the more expensive option.

Now, you can make your own stock but for most people who are learning how to cook this may seem a bit too much effort. The alternative is to buy a tub of vegetable-based powdered stock such as Marigold Swiss vegetable bouillon. It doesn’t contain any artificial ingredients, and the stock can be used to make any kind of soup. It’s also suitable for vegetarians. There is even a version for vegans and a reduced salt variety. You only need 4 teaspoons to make a litre of stock so this is very economical.

You can experiment to see which kind of stock you prefer. I’ve made soup using stock cubes, instant gravy granules and fresh stock in a carton. All have their place, it depends on your personal preference – and your budget – as to which one you will use.

These recipes are for some of the most popular flavours – and some new ones.

*Why not make a big batch of soup, then you can freeze it in individual portions for another day. Most soups can be heated straight from frozen unless they contain meat, fish or poultry, then it’s best to defrost them thoroughly before you cook them. I

Cream of Tomato Soup

This has to be one of the most popular flavours of soup available today. It is undoubtedly the best-selling canned soup on the market. But nice as it is, homemade is so much better. Be sure to choose ripe, red tomatoes for the best flavour and colour.

About 15g of butter
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and sliced
600g fresh ripe tomatoes
600 ml hot vegetable or chicken stock
Salt and pepper
1 teaspoon sugar
4 tablespoons single cream
Fresh basil to garnish

Melt the butter in a deep, non-stick pan. Fry the onions for about 10 minutes until softened and a light golden brown. Add the sliced garlic and fry for a couple of minutes. While the onions are cooking you can skin the tomatoes.

To remove the skins from the tomatoes, put them in a bowl and boil the kettle. Pour boiling water over the tomatoes so they’re completely covered and leave for 5 minutes. Then carefully pour off the hot water and fill the bowl with cold water. After a couple of minutes, you should be able to slip off the skins easily. Cut the tomatoes in half and add them to the pan.

Pour in the stock, season and bring to the boil. Lower the heat to a simmer and leave the soup to cook gently for about 25 minutes.

Puree the soup using a hand blender or push it through a sieve into a large bowl. Reheat gently and serve in warmed bowls, with a swirl of cream and a sprig of fresh basil. All this needs to accompany it is some fresh crusty bread.

Cream of Mushroom Soup

This is a wonderfully creamy, satisfying soup with a lovely flavour. You can use whatever mushrooms you like, but here I’m using the flat, open cap field mushrooms as these have a really good, earthy flavour.

About 15g of butter
1 small onion, peeled and finely chopped
250g large field mushrooms, wiped clean and sliced
1.2 litres of chicken or vegetable stock
Salt and pepper
150 ml fresh double cream

Melt the butter in a large non-stick pan until sizzling. Add the onion and lower the heat. Cook for about 10 minutes, stirring occasionally, until the onion is softened and a light golden brown. Add the stock, season and bring to the boil. Lower the heat and simmer for about 20 minutes.

Puree the soup with a hand blender but not too thoroughly; you want to have some pieces of mushroom to give texture to the soup. Add the cream and ladle into warm bowls. This is good served with some garlic bread.

Turkey and Sweetcorn Chowder

This is a very substantial soup and a meal in itself. It’s great for using up any leftovers from a turkey or chicken and tastes absolutely delicious. Perfect on a cold winter’s day.

1 tablespoon olive oil
125g smoked streaky bacon, chopped
1 large onion, peeled and finely chopped
500g potatoes, peeled and cut into small cubes
Half a teaspoon of dried mixed herbs
600 ml milk
1 dried bay leaf
300g cooked turkey or chicken, diced
325g can sweetcorn with peppers, or 300g of frozen sweetcorn kernels
150 ml single cream
Salt and pepper
Fresh chopped parsley to garnish

Use a pair of kitchen scissors to chop the bacon. Heat the oil in a deep pan and fry the bacon for about 5 -7 minutes until it’s crisp and browned. Remove from the oil and set aside. Fry the onion for about 10 minutes until softened and golden brown. Add the potatoes, dried herbs, milk and seasoning. Bring up to the boil then lower the heat and cook for about 20 minutes, until the potato is soft and tender. Remove the bay leaf.

Add the turkey or chicken and the sweetcorn, stir well and add the cream. Heat through for 5 minutes then serve in warmed bowls, sprinkled with the crispy bacon pieces and some fresh chopped parsley.

Broccoli and Stilton Soup

This is a lovely pale green soup and the stilton cheese makes it very special. Serve with some warm granary bread for a satisfying lunch.

450g fresh broccoli
150g stilton (or any other strongly flavoured blue cheese) cut into cubes
175g potatoes, peeled and diced
1 medium onion, peeled and chopped
750 ml hot vegetable stock
1 tablespoon vegetable oil
Salt and pepper

Chop the broccoli into small pieces, including the stalk. Divide it into 2 portions. Heat the oil in a deep non-stick pan and fry the onion for about 10 minutes until softened. Add the potatoes and half the broccoli, pour in the stock and season with salt and pepper. Stir and bring up to the boil. Lower the heat and simmer for another 10 minutes.

Add the remaining broccoli and cook for about 5 minutes. Puree the soup using a hand blender or liquidiser but not too thoroughly; you want the soup to have some texture.

Add the stilton or blue cheese and gently stir over a low heat until the cheese has melted. Serve straight away.

Leek and Potato Soup

This simple leek and potato soup is often served chilled to enhance its velvety smoothness. But Vichyssoisse, to give the soup its proper name, is delicious hot or cold. Try it both ways.

500g leeks, cleaned and sliced, both white and green parts
500g potatoes, peeled and diced
1 medium onion, peeled and finely chopped
900 ml vegetable stock
Salt and pepper
25g butter
A small bunch of fresh chives
150 ml single cream and 2 tablespoons olive oil to serve

To prepare the leeks, cut off the root end then make a slit all along the length of each leek. Run the leeks under a cold tap to flush out any dirt or grit trapped between the layers.

Heat the butter in a deep non-stick pan until it’s sizzling, add the leeks, onion and potatoes, lower the heat slightly and fry for about 10 minutes until the vegetables have softened. Add the stock, season, stir well and lower the heat to a simmer.

Cook for 25 minutes until the vegetables are tender when pierced with the tip of a knife. Puree the soup until it’s completely smooth. The smoothness adds to its appeal. Serve with the cream swirled on top. Garnish with some chopped fresh chives and a little extra virgin olive oil drizzled over. A sprinkling of toasted pine nuts adds a nice crunch.

Cream of Carrot Soup

This is a lovely, warming soup and the bright colour will cheer up even the gloomiest winter day. It’s originally from France where it’s known as potage crecy.

15g butter
1 medium onion, peeled and finely chopped
500g carrots, peeled and chopped
1 large potato, peeled and diced
900 ml chicken or vegetable stock
Salt and pepper
1 teaspoon sugar
Whole thyme sprigs to garnish
4 tablespoons single cream

Melt the butter in a deep non-stick pan until sizzling. Add the vegetables and fry for 5 minutes until starting to soften. Add the stock, sugar and seasoning, bring to the boil and then lower the heat and simmer for 20 – 30 minutes until the vegetables are tender when pierced with the point of a knife.

Puree the soup with a hand blender or liquidiser until smooth. Reheat gently and serve in warmed bowls, garnished with thyme sprigs and a swirl of cream.

Leek and Celery Soup

I always used to make this on bonfire night (5th November) to have after we’d watched the firework display. We needed something hot to thaw us out after standing outside in the cold, and this was just the thing. It somehow ended up being named Gunpowder Pot.

350g leeks
4 large celery sticks
1 large onion, peeled and finely chopped
25g butter
600 ml vegetable stock
300 ml milk
25g fresh parsley, roughly chopped
Salt and pepper
125 ml single cream

Wash the celery stalks and trim the ends off the leeks. Run the leeks under a cold tap to wash out any dirt trapped between the layers. Slice the leeks and celery. Heat the butter in a deep non-stick pan and when sizzling, add the vegetables. Lower the heat and fry everything gently for about 10 minutes, stirring occasionally, until starting to soften.

Add the milk and stock to the pan, season well, and bring to the boil. Lower the heat and simmer for about 30 minutes. Puree the soup with a hand blender or in a liquidiser. Return to the pan and reheat gently.

Serve in warmed bowls, garnished with chopped parsley and a swirl of cream. All this needs is some good bread and butter to accompany it.

Pea and Roasted Garlic Soup

This soup is a gorgeous bright green colour and the flavour of the roasted garlic is sweet rather than pungent. You do have to like garlic though! This soup can be served hot or cold.

A whole bulb of fresh garlic
1 tablespoon olive oil
200g frozen peas
25g butter
200 ml hot chicken or vegetable stock
2 tablespoons grated Parmesan cheese
100 ml double cream
Salt and pepper
Sprigs of fresh mint to garnish

Slice off the top of the garlic bulb, just enough to see the tops of the cloves inside. Sit the garlic bulb on a square of kitchen foil, drizzle over the olive oil and bring up the edges of the foil to enclose the garlic completely. Scrunch the foil to make a loose parcel then pop it into a hot oven, gas mark 6/200C/400F for about an hour. The garlic cloves should be light golden brown and as soft as butter.

Cook the peas for 5 minutes in a pan of boiling salted water until tender. Drain in a colander and tip the peas into a food processor or blender. Use your fingers to pop the garlic cloves out of their papery skins then add the butter, Parmesan and half the stock. Process to a smooth puree. You may need to add a little more stock to get the right consistency.

Return the soup to the pan you cooked the peas in and reheat gently. Season with salt and pepper, add the rest of the stock if needed and half of the cream.

Serve in warmed bowls with a swirl of cream and a sprig of mint to garnish.

I hope that you enjoy trying out these soup recipes. If you have any comments or questions please leave them below.

Have you ever dreamed of starting your own online business? It’s easier than you think. Try Wealthy Affiliate; it’s worked for me, why not find out if it could work for you too? Best of all – it’s free!

https://www.wealthyaffiliate.com?a_aid=1a48defa