For a meal that's both light and comforting, what's better than a lovely bowl of soup? Especially on a cold and gloomy day, a bowl of hot soup is perfectly filling, even with just a handful of ingredients. We've featured a great many soup recipes at The Kitchn over the years. Here are just a few of our favorites.
TOP ROW
1. 30-Minute Chicken Posole – Come for the spicy broth and smokey grilled chicken, stay for the fresh, crunchy toppings.
2. Hot & Sour Soup - So Easy! – The name says it all – don't fear this classic Chinese soup. It can be made with vegetarian and vegan variations.
3. Sweet Potato Soup with Miso and Ginger – This one is technically a braise with sweet potatoes lightly fried with onions, garlic and ginger until just beginning to brown then simmered in a covered pot with broth until tender. It's thick, creamy, and bright.
4. Spinach and Lemon Soup with Orzo – A riff on the Greek avgolemono, this soup is a delicious concoction of beaten eggs and lemon juice, whisked into broth and cooked just enough to thicken. Spinach and orzo make it a meal.
5. Pumpkin Tortilla Soup – This vegan version of tortilla soup combines pumpkin puree (fresh or canned) with chiles, canned tomatoes, avocado and, of course, tortilla strips.
MIDDLE ROW
6. Post-Holiday Restorative Roasted Garlic and Potato Soup – This soup uses a lot of garlic, but don't be alarmed. Roasting takes away its sharpness and intensifies its sweetness, giving it a delicate, almost floral taste.
7. Cashew Tomato Soup – Its rich and spicy creaminess makes this soup a favorite for many carnivores, even though it's vegan. (Shh, we won't tell.)
8. Quick Udon Noodle Soup – This soup was made for improvising. Use whatever noodles you have on hand and those vegetable odds and ends in the fridge.
9. Chickpea and Chorizo Soup – Bold and flavorful, this one will hit the spot on a cold winter night.
10. Split Pea Soup – It's so easy to whip up, you'll never eat it from a can again.
BOTTOM ROW
11. Creamy Leek and Yogurt Soup – Combine the delicate flavor of green leeks with some punchy garlic and blend it up with yogurt for a smooth, tangy finish.
12. Pomegranate Lentil Soup – Something tart and tangy can add vibrancy and complexity to the earthiness of beans. Why not some pretty pomegranate?
13. Rutabaga Chipotle Soup – This soup has a tangy turnip kick to it that pairs well with the spicy smoked chipotle.
14. Cuban Black Bean Soup – Passed down from Kathryn's childhood neighbor, we'd put this soup up against a restaurant version any day.
15. Borscht – Even if you don't like beets, chances are you'll love borscht. This one includes porcini mushrooms.
Related: Crispy, Crunchy, Chewy: 6 Unusual Garnishes for Soup
(Images: See linked posts for full image credits.)
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Recently I've made a milky miso soup with kabocha... inspired by this post from Humble Bean.
Recently I just decided to eat good wholesome soup to boost my diet plan because I can make scads of it ahead of time and can't blame myself when there's healthy food to eat.
I went to my local grocer and picked up two chicken thighs, a turnip, a leek, and an onion. I had some chicken broth at home already.
I chopped the veg (but kept the onion whole) put it all in the broth and a few extra cups of water to cover with the chicken thighs and let it cook. After the chicken was done (about 40minutes) I removed the bones and reincorporated the meat into the soup - added four tablespoons of random spaghetti sauce for some body and let it cook for another 15 minutes. After that I removed the onion and served. YUM!
Because I didn't have celery, I added some celery seed to the broth at the beginning to give it the required flavor. Not totally necessary if you're using stock, though.
I made a new batch of the same recipe this week with a rotisserie chicken instead and it has a nice smoky flavor, but its still really good.
I like making "These veggies are almost bad" chicken soup. I make stock with anything that I can boil, pretty much, and so I have it on hand all the time. I just add veggies and some chicken and sometimes noodles to the stock, and call it happy. The latest batch had kale, zuccini, potatos, turnips, celery, broccoli, and green beans in it.
I love cooking broccoli, cauliflower, or other veggies and then taking the handheld blender and mushing it all up with some vegetable stock and a dash of heavy cream...plus spices. Yummmm. Extra decadent with some parmesan shavings on top (they melt from the heat of the soup).
It's hard to pick a favorite, so I'm going to choose the latest one I made: it's roasted butternut squash pureed with ginger infused chicken broth, coconut milk, curry and a bit of cayenne. For a full recipe, look here.
And then of course there is borscht (my dad makes the best!): it's Russian beet soup.
I recently made a soup that turned out *so well*. It's basically a white bean soup. I started by browning three spicy italian sausages with their casings removed (breaking them up into chunks). Removed those and sauteed a chopped onion, some celery, carrots, garlic, and a poblano pepper. (And salt and pepper) Then added chicken broth and let the veggies soften. After a bit I added some chopped kale, a handful of grated parmesan (to add a touch of creaminess), and a couple of cans of white beans. Finally, near the end I added the sausage back.
It turned out to have just enough heat to warm the back of the throat, a lot of veggies, and a bit of creaminess from the cheese and beans. Delicious!
Oh this is exactly what I need! The Posole looks fantastic and the Cuban Black Bean might be my new best friend.
There is still a ton of kale in my garden (I'm lucky to be in Vancouver, BC, where the garden goes on year round), so I made a tasty little pot of kale & white bean soup the other day. I love adding garden fresh veggies to otherwise pantry-staple recipes:)
Unfortunately, we do have a lacto-nerd in the household, or I would have added a Parmesan rind to the kale & white bean. That's my tip for added flavour in many soups.
And orchidgirl1979, I second the borscht vote - love it! Nothing beats beautiful beats.
Thanks for posting- an including a lot of vegan options! I love soups as it is so convient to take the rest from dinner to work lunch next day. On my to try list are:
- Tomato Cashew soup
- Pomegranate Lentil Soup
- Hot & Sour Soup - So Easy!