6 Soup Recipes You Should Try

Description

These 6 cozy soup recipes are hearty, comforting, and perfect for easy family dinners, chilly evenings, meal prep, or busy weeknights. From classic Hamburger Soup and creamy Cheeseburger Soup to smooth Butternut Squash Soup, flavorful Chicken Tortilla Soup, easy 7 Can Taco Soup, and homemade Chicken and Rice Soup, there is something here for everyone. Each recipe uses simple ingredients and delivers plenty of flavor without complicated preparation.

1. Hamburger Soup Ingredients

For the Soup

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
5 cups beef broth
15 ounces diced tomatoes with juice
8 ounces tomato sauce
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
Salt and pepper, to taste
3 cups frozen mixed vegetables

Step-by-Step Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease if necessary.
3. Add onion and celery and cook for 4–5 minutes until softened.
4. Stir in garlic and cook for 30 seconds.
5. Add potatoes, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, salt, and pepper.
6. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
7. Add frozen vegetables and continue simmering for another 10–15 minutes, until the potatoes are tender.
8. Taste and adjust seasoning before serving.

Tips & Notes

For a thicker soup, simmer uncovered for the final 10 minutes. Ground turkey can replace ground beef for a lighter version.

Servings & Nutrition

Makes approximately 6 servings. Approximate nutrition per serving: 330 calories, 22g protein, 31g carbohydrates, 14g fat, and 6g fiber.

2. Cheeseburger Soup

Ingredients For the Soup

1 pound ground beef
4 tablespoons unsalted butter, divided
1 medium white onion, diced
¾ cup carrots, shredded
¾ cup celery, diced
1 tablespoon Italian seasoning
½ teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
3 large russet potatoes, peeled and diced
3 cups low-sodium chicken broth
¼ cup all-purpose flour
4 cups sharp cheddar cheese, shredded
1½ cups 2% milk
¼ cup full-fat sour cream

Step-by-Step Instructions

1. Brown the ground beef in a large soup pot and drain excess grease. Transfer beef to a plate.
2. Melt 1 tablespoon butter in the same pot.
3. Add onion, carrots, and celery and cook until softened.
4. Add Italian seasoning, oregano, salt, and pepper.
5. Stir in potatoes and chicken broth. Simmer for 15–20 minutes until potatoes are tender.
6. In a separate saucepan, melt the remaining 3 tablespoons butter. Stir in flour and cook for 1 minute.
7. Slowly whisk in the milk until smooth and slightly thickened.
8. Stir the milk mixture into the soup.
9. Add cooked beef and shredded cheddar.
10. Reduce heat and stir until the cheese melts.
11. Remove from heat and stir in sour cream.

Tips & Notes

Use freshly shredded cheddar for smoother melting. Avoid boiling the soup once the cheese and sour cream have been added.

Servings & Nutrition

Makes about 6–8 servings. Approximate nutrition per serving: 520 calories, 29g protein, 32g carbohydrates, and 31g fat.

3. Butternut Squash Soup

Ingredients For the Soup

1 large butternut squash, about 3–3½ cups diced
4 tablespoons salted butter
1 large onion, diced
1 teaspoon minced garlic
32 ounces chicken broth
½ cup heavy whipping cream, plus extra for garnish
1 teaspoon pumpkin pie spice
1 teaspoon salt
2 tablespoons brown sugar

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and cook for about 5 minutes until softened.
3. Add garlic and cook for 30 seconds.
4. Add diced butternut squash, chicken broth, pumpkin pie spice, salt, and brown sugar.
5. Bring to a gentle boil, reduce heat, and simmer for about 20–25 minutes until the squash is very tender.
6. Blend the soup with an immersion blender until completely smooth.
7. Stir in the heavy cream and warm gently for another 2–3 minutes.
8. Taste and adjust seasoning.
9. Serve with a drizzle of cream on top.

Tips & Notes

Cut the squash into similar-sized pieces so it cooks evenly. For a lighter soup, substitute half-and-half for heavy cream.

Servings & Nutrition

Makes approximately 6 servings. Approximate nutrition per serving: 260 calories, 4g protein, 28g carbohydrates, 16g fat, and 5g fiber.

4. Chicken Tortilla Soup

Ingredients For the Soup

2 boneless skinless chicken breasts
¼ cup taco seasoning
4 ounces diced green chiles
15.5 ounces black beans, drained and rinsed
14.5 ounces diced tomatoes with juices
15.25 ounces whole kernel corn, drained
4 cups chicken broth
2 cups grated Mexican cheese
1 cup heavy cream

For Serving

Tortilla chips or crispy tortilla strips
Fresh cilantro

Step-by-Step Instructions

1. Place chicken breasts in a large soup pot.
2. Add taco seasoning, green chiles, black beans, diced tomatoes, corn, and chicken broth.
3. Bring to a gentle simmer.
4. Cover and cook for about 20–25 minutes, until the chicken reaches 165°F (74°C).
5. Remove the chicken, shred it with two forks, and return it to the pot.
6. Reduce heat to low.
7. Stir in heavy cream and shredded Mexican cheese.
8. Cook gently until the cheese melts and the soup becomes creamy.
9. Ladle into bowls and top with tortilla strips and fresh cilantro.

Tips & Notes

Do not boil rapidly after adding cream and cheese. Add jalapeño or cayenne if you prefer a spicier soup.

Servings & Nutrition

Makes approximately 6 servings. Approximate nutrition per serving: 510 calories, 35g protein, 32g carbohydrates, 28g fat, and 7g fiber.

5. 7 Can Taco Soup

Ingredients For the Soup

15.5 ounces pinto beans, drained and rinsed
15.25 ounces southwest corn with juice
15.25 ounces black beans, drained and rinsed
14.5 ounces chicken broth
14.5 ounces petite diced tomatoes with juice
12.25 ounces chunk chicken breast, drained
10 ounces mild green enchilada sauce
1 ounce mild taco seasoning
2 teaspoons fresh minced garlic
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon kosher salt

For Garnishing

1 tablespoon fresh cilantro
Sour cream
Tortilla chips
Shredded cheddar jack cheese

Step-by-Step Instructions

1. Add pinto beans, corn, black beans, chicken broth, tomatoes, chicken, and enchilada sauce to a large soup pot.
2. Stir in taco seasoning, garlic, onion powder, cumin, and salt.
3. Bring the mixture to a gentle boil.
4. Reduce heat and simmer uncovered for about 20–25 minutes.
5. Stir occasionally so the ingredients heat evenly.
6. Taste and adjust seasoning if necessary.
7. Ladle into serving bowls.
8. Top with cilantro, sour cream, tortilla chips, and shredded cheese.

Tips & Notes

This recipe is ideal when you need a fast pantry meal. For extra broth, add another cup of chicken broth. For more heat, add jalapeños or hot enchilada sauce.

Servings & Nutrition

Makes approximately 6 servings. Approximate nutrition per serving before toppings: 350 calories, 25g protein, 48g carbohydrates, 7g fat, and 10g fiber.

6. Chicken and Rice Soup

Ingredients For the Chicken

2 pounds bone-in, skin-on chicken drumsticks and/or thighs
1 teaspoon sea salt
½ teaspoon black pepper

For the Vegetables

1½ cups yellow onion, diced
1½ cups celery, sliced
1½ cups carrots, sliced
2 tablespoons olive oil

For the Broth

6 cups chicken broth
3–4 sprigs fresh thyme
1 sprig fresh rosemary
Small bunch fresh parsley

For the Rice

1 cup white rice, such as basmati

Step-by-Step Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, celery, and carrots. Cook for 5–6 minutes until slightly softened.
3. Season the chicken with salt and pepper and add it to the pot.
4. Pour in chicken broth and add thyme, rosemary, and parsley.
5. Bring to a gentle boil, then reduce heat and simmer for about 25–30 minutes.
6. Remove the chicken once completely cooked and tender.
7. Remove and discard the skin and bones, then shred the meat.
8. Return the chicken meat to the soup.
9. Add rice and simmer for another 15–20 minutes, or until the rice is tender.
10. Remove thyme and rosemary stems.
11. Taste and adjust salt and pepper.
12. Garnish with fresh parsley before serving.

Tips & Notes

Bone-in chicken adds excellent flavor to the broth. For meal prep, consider cooking the rice separately and adding it to individual bowls because rice continues absorbing broth during storage.

Servings & Nutrition

Makes approximately 6 servings. Approximate nutrition per serving: 410 calories, 31g protein, 36g carbohydrates, 16g fat, and 4g fiber.

General Q&A

Can these soups be made ahead?
Yes. Most of these soups taste even better the next day. Cool completely and refrigerate in airtight containers.
How long do homemade soups last in the refrigerator?
Most will keep for approximately 3–4 days when properly refrigerated.
Can I freeze them?
Hamburger Soup, Butternut Squash Soup, 7 Can Taco Soup, and Chicken and Rice Soup can generally be frozen. Cream-heavy soups such as Cheeseburger Soup may separate slightly after thawing, so reheat gently while stirring.
Can I make these recipes in a slow cooker?
Most can be adapted for slow cooking. Brown ground meat before adding it, and add dairy products and cooked rice toward the end for the best texture.
Which soup is best for a quick dinner?
The 7 Can Taco Soup is the fastest because most ingredients simply need to be combined and heated.
Which is the creamiest?
The Cheeseburger Soup and Chicken Tortilla Soup are the richest and creamiest choices.
Which is best for a lighter meal?
Hamburger Soup or Chicken and Rice Soup are excellent choices when you want something hearty but not overly creamy.