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Soup Recipes | Top 10 Quick & Easy Soup recipes

Top 10 Quick & Easy Soup recipes:

Need to warm up? Try one of our best soup recipes! Choose from  Soup, Loaded Potato Soup, Tomato Basil Soup and more top-rated recipes for soup.Find delicious soup recipes, including Broccoli and Cheese Soup, French Onion Soup, Loaded Potato Soup, and many more soup recipes! Warming soup recipes to nourish the soul, and help use up all those extra vegetables lurking in your fridge crisper.Our soup recipes are nutritious, filling and packed with flavour; have a look at some of our favourite soup, broth and chowder recipes at SpicyPantry.com. Cold, stormy night? There’s a fall soup recipes for that.

WONTON SOUP WITH BOK CHOY

soup recipe


YIELD
:Makes 6 main-course servings (Its all about Soup Recipes)

ACTIVE TIME:1 hour

TOTAL TIME:8 hours

MORE:Superior pork belly soup recipe 

INGREDIENTS:

 

For soup recipes:

  • 2 lb country-style (meaty) pork ribs
  • 4 scallions, coarsely chopped
  • 2 lb chicken thighs, legs, and wings
  • 12 cups water
  • 1 (2-inch) piece peeled fresh ginger, chopped
  • One and Half(1 1/2) teaspoons salt
  • 1 1/2 lb bok choy, leaves halved lengthwise, then stalks and leaves thinly sliced crosswise
  • 1/4 teaspoon white pepper

For wontons

  • 1 large egg yolk
  • Half  lb ground pork (not lean)
  • 1 (1 1/2-inch) piece peeled fresh ginger, finely chopped
  • 2 scallions, finely chopped
  • 1 teaspoon rice vinegar (not seasoned)
  • 1 tablespoon soy sauce
  • Half tea spoon salt
  • 1/2 teaspoon Asian sesame oil
  • 1/4 teaspoon white pepper

About 30 wonton wrappers, thawed if frozen

PREPARATION:

 

Make broth:

Chicken , Simmer pork ribs, ,  ginger, scallions, and water in a 6  to 8 quart tall narrow stockpot, uncovered, until meat is very tender and falling apart, 4 1/2 to 5 hours. Stream broth through a sieve into a large bowl and discard solids. Cool broth, then chill, uncovered, covered, at least 1 1/2 hours.

Make wontons:

Stir together pork, soy sauce , yolk, vinegar, scallions, ginger, salt, sesame oil,  and white pepper in a bowl in 1 direction with your hand until just combined.

Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap). Spoon a rounded teaspoon of filling in center of square, then brush water around edges. Lift 2 opposite corners together to form a enclose filling and  triangle, pressing edges firmly around mound of filling to remove seal and air pockets. Moisten opposite corners of long side. Curl wet corners toward each other, overlapping one on top of the other, and carefully press corners together to seal. Make further wontons in same way.

Finish soup:

Skim any fat from broth, then bring to a simmer in a 5 to 6 quart pot. Stir in bok choy, salt, and white pepper and uncovered, simmer, until bok choy is crisp-tender, 3 to 5 minutes. Add simmer  and wontons , gently stirring ,uncovered,  until filling is just cooked through, about 3 minutes.

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Loaded Potato Soup:

loaded-potato
Stacked prepared potatoes get a helped makeover in this healthy and flavor-pressed formula. Make this commentator most loved the star fascination of your soup recipes . Children of any age will appreciate finishing their dishes with bacon and cheddar, yet don’t give the garnishes a chance to stop there- – simmered hacked broccoli florets, diced crisp tomatoes, and even a dab of plain tart Greek yogurt would all make for extraordinary completing touches. Set up a garnish smorgasbord and let each individual from the family make their own specially stacked bowl.

Yield: 4 servings (serving size: about 1 1/4 cups)
Total time: 20 Minutes

Ingredients

  • 4 (6-ounce) red potatoes
  • 1/2 cup prechopped onion
  • 2 teaspoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1/2 teaspoon salt
  • 2 cups 1% low-fat milk, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 bacon slices, halved
  • 4 teaspoons thinly sliced green onions
  • 1/4 cup reduced-fat sour cream
  • 1.5 ounces cheddar cheese, shredded (about 1/3 cup)

Preparation

  1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until soft. Slash in half; cool slightly.
  2. While potatoes cook, heat oil in a pan over medium-high heat. Include onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. conduct to a boil; stir often. Cook 1 minute. Remove from heat; blend in sour cream, salt, and pepper.
  3. Present bacon on a paper towel on a microwave-safe plate. Cover or coat with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. Dispose potato skins. Coarsely mash potatoes into soup. Top with green onions,cheese,  and bacon.

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French Onion Soup:

soup recipes

When you attempt this French Onion Soup formula, you’ll never attempt another. Caramelized, liquefy in-your-mouth onions, dry bread, and liquefied cheddar make for a healthy and rich soup recipes that is justified regardless of the hold up. You’ll need to give it a chance to stew the full two hours for a definitive mixing of flavors. Ideal for a frosty day, this great soup is solace sustenance taking care of business. On the off chance that you don’t have a Dutch broiler, you can cook the dish in a substantial stockpot or soup pot.
Yield: 8 servings

Ingredients

  • 2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 4 cups thinly vertically sliced red onion
  • 4 cups thinly vertically sliced Walla Walla or other sweet onion
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 cups less-sodium beef broth
  • 1/4 cup dry white wine
  • 8 (1-ounce) slices French bread, cut into 1-inch cubes
  • 1/4 teaspoon chopped fresh thyme
  • 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Preparation

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  2. Preheat broiler.
  3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
  4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

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Tortilla Meatball Soup:

soup recipes

If you can’t find fresh corn on the cob, substitute 2 cups frozen corn kernels, and broil them with peppers. After making this Tortilla Meatball Soup, you can use a few leftover chipotle chiles to spice up a pot of beans, rice, stews, or canola mayonnaise. All about soup recipes.
Yield: Serves 6
Total time: 1 Hour, 30 Minutes

Ingredients

  • 2 jalapeño peppers
  • 1 red bell pepper
  • 2 ears corn on the cob
  • Cooking spray
  • 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
  • 1/3 cup panko (Japanese breadcrumbs)
  • 3/4 teaspoon kosher salt, divided
  • 6 garlic cloves, minced and divided
  • 1 large egg, lightly beaten
  • 1 pound ground sirloin
  • 2 cups chopped onion
  • 1 chipotle chile, canned in adobo sauce, minced
  • 1 tablespoon olive oil
  • 2 cups water
  • 1 cup (1/2-inch-thick) slices carrot
  • 2 cups (3/4-inch) cubed red potatoes
  • 3 cups fat-free, lower-sodium chicken broth
  • Half cup chopped fresh cilantro
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation

  1. Preheat broiler.
  2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
  3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
  4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
  5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Include onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.
  6. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

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Roasted Butternut Squash and Shallot Soup:

soup recipes

Spicy fresh ginger addition the sweet roasted winter squash and shallots in this easy soup recipe. Serve with a grilled cheese sandwich for the simple superb.
Yield: 6 servings

Ingredients

  • 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • 4 large shallots, peeled and halved
  • 1/4 teaspoon salt
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • Cracked black pepper (optional)
  • 2 tablespoons (1-inch) slices fresh chives

Preparation

  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
  3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

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Broccoli and Cheese Soup:

soup recpes

Opponent to numerous eateries, this classic broccoli and cheddar bowl can without much of a stretch be made at home in a quick 30-minutes; which implies now you don’t need to eat out to get your most loved dish settle. Light handled cheddar liquefies perfectly, giving this fast soup a smooth surface and mellow flavor. Along these lines, on the off chance that you get excessively occupied with, making it impossible to go out, attempt to make this simple copycat formula at home that tastes pretty much in the same class as the genuine article, if worse!. All about soup recipes.

Yield: 6 servings (serving size: 1 1/3 cups)
Total time: 33 Minutes

Ingredients

  • Cooking spray
  • 2 garlic cloves, minced
  • 1 cup chopped onion
  • 2 1/2 cups 2% reduced-fat milk
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (16-ounce) package broccoli florets
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 8 ounces light processed cheese, cubed (such as Velveeta Light)

Preparation

  1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
  2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
  3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

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Tomato Basil Soup:

soup recipes

Fresh tomato and basil are the stars of this classic summertime tomato soup recipes. Low-fat milk and light cream cheese keep it healthy.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

Ingredients

  • 4 cups chopped seeded peeled tomato (about 4 large)
  • 1 cup 1% low-fat milk
  • 1/3 cup fresh basil leaves
  • 4 cups low-sodium tomato juice
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 1/4 teaspoon salt
  • Basil leaves, thinly sliced (optional)
  • 1/4 teaspoon cracked black pepper
  • 8 (1/2-inch-thick) slices diagonally cut French bread baguette

Preparation

  1. Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
  2. Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.
  3. NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.

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Chili Spiced Chicken Soup

soup recipes

Finalist, Family Dinners
My husband likes Mexican food—tacos, fajitas, burritos. This recipe is about soup recipes which is everything you’d find in a fajita in a healthy, tasty soup instead. —Jamie Miller, Maple Grove, Minn.

Yield: 8 servings

Ingredients

SPICE BLEND:

  • 2 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • one teaspoon cracked black pepper
  • Half teaspoon kosher salt
  • 1 tea spoon dried oregano

SOUP:

  • one tablespoon canola oil, divided
  • 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
  • 1 cup chopped red bell pepper
  • Two cups chopped sweet onion
  • One cup chopped yellow bell pepper
  • 1/2 teaspoon salt tablespoon minced garlic
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 2 cups fresh corn kernels
  • One cup chopped green bell pepper
  • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
  • 2 tablespoons fresh lime juice

RELISH:

  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped green onions
  • 3 ounces queso fresco, crumbled
  • one teaspoon grated lime rind
  • Cilantro sprigs (optional)
  • 1 diced peeled avocado

Preparation

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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Roasted cauliflower & coconut soup:

soup recipes
SERVES: 4

DIFFICULTY: Medium

Ingredients:

  • 2 onions
  • 4 cloves of garlic
  • 600g cauliflower
  • 1 heaped teaspoon ground cinnamon
  • olive oil
  • 2-3 tablespoons chilli oil
  • 1 heaped teaspoon ras el hanout
  • 600ml vegetable stock
  • 1 handful of unsweetened coconut flakes
  • 1 x 400g tin of reduced-fat coconut milk

Method

  1. Preheat your oven to 180°C/350ºF/gas 4.
  2. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too.
  3. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil.
  4. Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred.
  5. Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3 to 4 minutes.
  6. When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
  7. Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
  8. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes and a drizzle of chilli oil.

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Minestrone soup

soup recipes
“Hearty and nutritious, minestrone soup is a tasty crowd-pleaser and is super-easy to tweak according to the vegetables you have in the house. ”. All about soup recipes.
SERVES: 8
COOKS: In 1 Hour 20 Min
DIFFICULTY:SUPER EASY

Ingredients

  • 1 clove of garlic
  • 2 carrots
  • 1 red onion
  • 2 sticks of celery
  • One courgette
  • One small leek
  • 1 large potato
  • 1 x 400 g tin of cannellini beans
  • 2 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • ½ teaspoon dried oregano
  • Only One fresh bay leaf
  • 100 g wholemeal pasta
  • Only 1 litre organic vegetable stock
  • 2 x 400 g tins of plum tomatoes
  • 1 large seasonal greens, such as savoy cabbage, curly kale, chard
  • Parmesan cheese
  • ½ a bunch of fresh basil , optional

Preparation

  1. Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.
  2. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.
  3. Scrub and dice the potato. Drain the cannellini beans, then set aside.
  4. Finely slice the bacon.
  5. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.
  6. Include the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.
  7. Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

More Preparation:

  1. Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…
  2. Remove and discard any tough stalks bits from the greens, then roughly chop.
  3. Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.
  4. To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
  5. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
  6. Include a splash more stock or water to loosen, if needed.
  7. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of
  8. Parmesan and a slice of wholemeal bread, if you like.

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