{"id":17,"date":"2018-05-04T09:25:25","date_gmt":"2018-05-04T09:25:25","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=17"},"modified":"2019-12-10T11:43:02","modified_gmt":"2019-12-10T11:43:02","slug":"15-timeless-soup-recipes","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-timeless-soup-recipes\/","title":{"rendered":"15 Timeless Soup Recipes"},"content":{"rendered":"\n
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Whether it\u2019s freezing cold or hot and humid, there\u2019s nothing more comforting than a bowl of soup. You can serve it hot to warm you up in the winter or chilled to cool you down in the summer; either way, soup is fulfilling and delicious. You can also enjoy it as an appetizer or as a main dish. If you love soup, then you have come to the right place! We\u2019ve put together a list of 15 timeless soup recipes that are really easy to prepare and will be sure to become your family favorites. Grab your recipe book and pen and get ready to jot these recipes down \u2013 and make sure that you have a big pot handy because, with these recipes, you will want to eat soup on a weekly basis \u2013 if not daily! Soup will certainly become a favorite meal of yours and everyone in your family!<\/p>\n\n\n\n

1. Loaded potato soup<\/h3>\n\n\n\n

This soup is so hearty and filling that a single bowl will keep you satisfied for hours. The ingredients include crumbled bacon, diced carrots, diced celery, finely chopped green onions, sliced sweet onion, peeled and cubed russet potatoes, flour, salt, pepper, butter, cheddar cheese, cream cheese, milk, and chicken stock. To make it, cook the bacon in a pot until it\u2019s crispy. Remove, drain on paper towels, and set aside.<\/p>\n\n\n\n

In the same pot, add the carrots and celery into the bacon grease and cook until they are slightly softened. Remove from the pot. Add butter and garlic to the pot and cook until butter melts. Whisk in flour and chicken stock. Add the cream cheese, milk, and diced potatoes. Bring to a low simmer and cook until the potatoes are tender. Crumble the bacon and sprinkle it and cheddar cheese on top of the soup. <\/p>\n\n\n\n

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2. Mushroom and chicken fricassee<\/h3>\n\n\n\n

This creamy, hearty pot of soup will certainly keep you warm and cozy on the coldest winter day. The ingredients include boneless, skinless chicken thighs, butter, ground black pepper, salt, diced yellow onions, peeled and diced carrots, diced celery, chopped white mushrooms, flour, dry white wine, chicken broth, lemon juice, heavy whipping cream, chopped parsley, and chopped thyme. Rub the chicken with salt and pepper.<\/p>\n\n\n\n

Melt butter in a Dutch oven and cook chicken until golden brown on each side. Set aside. Melt more butter in the Dutch oven and cook the onions, celery, and carrots until they are soft. Add in mushrooms and stir until they are browned. Stir in the flour to coat the veggies. Stir in the wine and simmer, constantly stirring until thickened. Add in whipping cream, herbs, lemon juice, broth, and chicken, bring to a boil, reduce heat, and simmer. <\/p>\n\n\n\n

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3. Chicken enchilada soup<\/h3>\n\n\n\n

Inspired by Mexican cuisine, this soup is both bursting with flavor and belly filling. Ingredients include shredded chicken, canned black beans, minced garlic, canned tomatoes, diced white onion, chicken stock, flour, olive oil, ground cumin, shredded sharp cheddar cheese, canned enchilada sauce, and salt. To make the soup, start by heating the oil in a large pot on medium high heat. Add in the onion and garlic.<\/p>\n\n\n\n

Saute until the onion is translucent. Whisk in the flour and cook for about a minute. Pour in chicken stock and stir until thoroughly combined and smooth. Pour in more chicken stock and quickly stir to combine. Place chicken, black beans, tomatoes, enchilada sauce, and cumin in the pot and mix until everything is combined. Lower heat and let simmer and stir so that it doesn\u2019t stick to the bottom of the pan. Season with salt and cheddar cheese. <\/p>\n\n\n\n

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4. Broccoli cheddar soup<\/h3>\n\n\n\n

This classic soup absolutely has to be in your recipe book! It\u2019s so satisfying and filling! The ingredients include butter, diced onion, flour, heavy whipping cream, chicken or beef broth, broccoli florets, chopped carrots, grated cheddar cheese, salt, and pepper. In a large pot, melt the potter over medium heat. Add in the onion and saute until it becomes translucent. Stir in the flour and continue cooking for about a minute.<\/p>\n\n\n\n

Slowly whisk in the broth and cream, making sure to continuously whish so it becomes smooth. Add in the broccoli and carrots. Bring the soup to a simmer, cover, reduce heat, and let it simmer until the broccoli and carrots are tender \u2013 about 20 minutes. Blend the soup so that it becomes nice and smooth. Add in the cheddar cheese, salt, and pepper, return the soup to the pot to warm on medium low heat. <\/p>\n\n\n\n

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5. Chicken marsala soup<\/h3>\n\n\n\n

Turn one of your favorite pasta dishes into a creamy, mouthwatering soup that is so comforting and delicious. You\u2019ll need cooked chicken, baby spinach, peeled and chopped carrots, ziti, garlic cloves, fresh thyme, diced sweet onion, chicken stock butter, heavy cream, marsala wine, sliced cremini mushrooms, flour, kosher salt, and cracked black pepper. In a large stockpot, melt butter over medium high heat.<\/p>\n\n\n\n

Add in mushrooms and saute until they are softened. Remove from the pot. Add more butter to the pot, melt, add in carrots and onion and saute until the veggies are soft. Add in the garlic and saute for another minute, stirring until it becomes fragrant. Whisk in flour until well combined and cook for another minute. Add marsala wine and stir. Cook until it simmers. Reduce heat, stir in the ziti and cook until al dente. Add the mushrooms, spinach, and cream. <\/p>\n\n\n\n

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6. Creamy butternut squash soup<\/h3>\n\n\n\n

This soup is perfect for the fall \u2013 or any time of the year. It\u2019s savory, sweet, and so satisfying. The ingredients include butter, chopped sweet onion, chicken broth, peeled and cubed butternut squash soup, peeled and sliced pears, chopped thyme leaves, salt, white pepper, ground coriander, heavy whipping cream, sliced unpeeled pear, and chopped pecans. To make it, add butter to a Dutch oven and melt over medium heat.<\/p>\n\n\n\n

Add in onion and cook until softened. Stir in the broth, butternut squash, sliced pears, thyme, white pepper, salt, and coriander. Bring to a boil and reduce heat, cover, and simmer until squash is tender. Pour into a blender and blend until smooth. Return the soup to the Dutch oven. Stir in the whipping cream and heat over medium heat, stirring frequently until hot (but do not bring to a boil). Garnish with pear and pecans. <\/p>\n\n\n\n

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7. Thick and savory pumpkin soup<\/h3>\n\n\n\n

This is another soup that is perfect for a chilly fall day. It\u2019s savory and so satisfying. Ingredients for this soup include peeled chopped pumpkin, roughly chopped sweet onion, peeled and diced russet potatoes, peeled and diced carrots, low sodium chicken broth, chicken bouillon cubes, light cream, salt, and pepper. To make the soup, place the pumpkin, onion, potatoes, carrots, chicken broth, bouillon cubes, salt, and pepper into a large stockpot.<\/p>\n\n\n\n

Cook over medium heat and simmer until the vegetables are tender. Remove from the heat. Use an immersion blender to blend the soup until it is smooth. Add in the cream and stir it through thoroughly. Allow the soup to warm. You can serve it as is, or you can top it with bacon crumbles, and\/or parsley if you would like. It also tastes great with nutmeg sprinkled on top of it. <\/p>\n\n\n\n

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8. Slow cooker tomato basil soup with grilled cheese croutons<\/h3>\n\n\n\n

Tomato soup and grilled cheese are a beloved flavor combination, and this soup brings both together with the addition of grilled cheese croutons. For the ingredients, you\u2019ll need canned fire-roasted tomatoes, finely diced onion, chopped garlic, sugar, salt, pepper, heavy whipping cream, and finely chopped fresh basil, white bread, butter, grated parm cheese, thinly sliced cheddar cheese. Spray a slow cooker with cooking spray.<\/p>\n\n\n\n

Add tomatoes, broth, garlic, onion, sugar, salt, and pepper to the pot. Mix and cook on high for 3 hours (6 hours on low). Add in the whipping cream, cover, and cook until hot. Stir in the basil. Butter bread both sides of bread and sprinkle with parm cheese. Add cheddar cheese to one slice of bread and make a sandwich. Grill until browned and slice the bread into pieces. Place on top of soup. <\/p>\n\n\n\n

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9. Chicken pot pie soup<\/h3>\n\n\n\n

This soup is rib-sticking goodness that will keep you full for hours! The ingredients include chicken breasts, peeled and chopped carrots, minced garlic, cooked peas, diced yellow onion, cooking oil, butter, heavy cream, water, prepared puff pastry, eggs, flour, ground nutmeg, pepper, and salt. Halve the chicken breasts and season with salt and pepper. In a large skillet, heat oil over medium-high heat, add chicken and cook through.<\/p>\n\n\n\n

Remove chicken and set aside. Slice pastry into strips and place on a cookie sheet. Brush with egg and back in a 350-degree oven until golden brown. Melt butter in pan and saute onions until soft. Add in flour slowly and whisk until thick. Add in cream, garlic, peas, carrots, nutmeg, and chicken. Let simmer, stirring occasionally. Pour soup into bowls and dip the puffed pastry into it. This makes a super delicious and filling meal.<\/p>\n\n\n\n

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10. Apple, sweet potato, and bacon soup<\/h3>\n\n\n\n

This soup is sweet and satisfying for lunch or dinner. To make it, you will need butter, chopped bacon, thinly sliced sweet onion, thinly sliced apples, salt, peeled and diced sweet potatoes, chicken broth, heavy whipping cream, apple cider vinegar, and chopped fresh thyme leaves. In a Dutch oven, melt the butter over medium heat. Cook bacon in butter until crispy and remove from pan. In the same pan, cook the onion and apple until soft.<\/p>\n\n\n\n

Add in the sweet potatoes and broth. Heat until boiling, reduce heat, and simmer until sweet potatoes are tender, stirring occasionally. Use an immersion blender to smooth the soup. Add in whipping cream and return to a simmer. Remove from heat, stir in vinegar, and top with bacon and thyme leaves. Add salt and pepper to taste and add some crumbled crackers too, if you\u2019d like. <\/p>\n\n\n\n

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11. Slow cooker Italian wedding soup<\/h3>\n\n\n\n

Italian wedding soup is always a classic! This version is prepared in a slow cooker, making it super easy to prepare. The ingredients include diced white onion, peeled and diced carrots, diced celery, sliced portabella mushrooms, frozen mini meatballs, bay leaves, chicken broth, orzo, baby spinach, salt, and pepper.<\/p>\n\n\n\n

To make it, spray a crockpot with cooking spray or place a plastic liner inside. Add all of the ingredients to the crockpot and cook on high for about 4 hours or low for about 8 hours, or until the pasta and veggies are tender. Just a few minutes before serving, add the spinach and allow it to wilt. Season the soup with salt and pepper to taste, ladle into bowls, serve, and enjoy! You can top it with oyster crackers or crushed crackers of your choice to give it a little crunch.<\/p>\n\n\n\n

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12. Spinach and artichoke soup<\/h3>\n\n\n\n

This soup is so creamy and so filling. It tastes great eaten as is, or you can use it as a dip for the bread of your choice. Ingredients include butter, chopped onion, minced garlic, frozen chopped spinach, salt, pepper, flour, chicken broth, canned artichoke hearts, heavy cream, cream cheese, and parm cheese. Place butter in a large pot and melt over medium-high heat. Add in onion and cook until translucent.<\/p>\n\n\n\n

Stir in the spinach, stirring frequently to break it apart. Cook until the spinach is thoroughly warmed. Add in salt and pepper. Whisk in the flour, stirring until there aren\u2019t any clumps. Pour in the chicken broth and artichoke hearts. Allow the soup to heat for about 10 minutes. Reduce heat to low and add in heavy cream, mixing well. Add in cream cheese and let it melt. Stir in the parm cheese.<\/p>\n\n\n\n

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13. Beef and tomato soup<\/h3>\n\n\n\n

This savory soup will surely become a family favorite! It cooks up quickly so you can a healthy home-cooked meal on busy nights. The ingredients include ground beef, olive oil, minced garlic, chopped white onion, salt, ground black pepper, oregano, chicken stock, jarred spaghetti sauce, elbow macaroni, and room temperature cream cheese. Brown the ground beef in a large pot and drain the oil. Remove from the pot and set aside.<\/p>\n\n\n\n

In the same pot, heat olive oil over medium heat. Add in onions and garlic and saute until softened. Return ground beef to the pot. Season with oregano, salt, and pepper. Pour in chicken stock and the pasta sauce and bring to a simmer. Whisk the cream cheese into the soup and smooth it. Pour the pasta into the soup, stir, cover, and allow it to cook until the pasta is al dente.<\/p>\n\n\n\n

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14. Classic French onion soup<\/h3>\n\n\n\n

What could be better than a bowl of sweet, savory, and cheesy French onion soup? This recipe calls for unsalted butter, olive oil, sliced sweet onions, salt, pepper, sliced French bread, provolone and Swiss cheese slices, grated parmesan cheese, beef broth, dry sherry, and thyme. In a large pot, melt the butter over medium heat. Add in onions and saute until they are softened, but not brown. Ad in the beef broth, thyme, sherry, salt, and pepper.<\/p>\n\n\n\n

Mix and allow the soup to simmer for about 30 minutes. Heat up your oven\u2019s broiler. Ladle the soup into oven-safe bowls and place one slice of bread on top of each bowl. Place a piece of provolone and Swiss cheese on top of the bread and sprinkle parm cheese on top of the cheese slices. Place bowls on a cookie sheet and broil until cheese browns. <\/p>\n\n\n\n

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15. Vegetable beef barley soup<\/h3>\n\n\n\n

This hearty soup cooks in a slow cooker so you don\u2019t have to stand over a stove while it cooks. To make it, you will need beef chuck roast, bay leaf, barley, water, beef bouillon cube, white sugar, oil, peeled and chopped carrots, chopped celery, ground black pepper, chopped white onion, chopped stewed tomatoes, salt, ground black pepper, and frozen mixed veggies. Add water, bouillon cube, and beef to a crockpot.<\/p>\n\n\n\n

Cook the chuck roast on high until tender. Add in barley and bay leaf in the last hour of cooking. Remove meat and chop into pieces. Discard bay leaf and remove the broth, beef, and barley from the pot. Heat oil in a large pot and saute carrots, onion, celery, and frozen veggies until tender. Add tomatoes and the beef and barley mixture. Bring to boil, lower heat, and simmer for 10 minutes.<\/p>\n\n\n\n

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