20 Delicious Soup Maker Recipes Easy

There’s nothing quite like a warm, comforting bowl of soup to make any day feel a little cozier, especially when it’s as easy as tossing ingredients into your soup maker and pressing start. Whether you’re craving a quick weeknight dinner, a seasonal favorite, or just a hearty comfort food fix, we’ve got you covered with these 20 delicious soup maker recipes. Ready to get cooking? Let’s dive in!

Classic Tomato Basil Soup

There’s nothing quite like the comforting embrace of a Classic Tomato Basil Soup, especially when it’s homemade with love and fresh ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes, 2 cups vegetable broth, 1/4 cup chopped basil, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches. Return to the pot.
4. Stir in 1/2 cup heavy cream if using, and heat through for another 5 minutes. Adjust seasoning to taste.

The secret to this soup’s vibrant flavor? Fresh basil stirred in just before blending, preserving its bright, aromatic essence.

Tip: For a smoother texture, pass the soup through a fine mesh sieve after blending.

Creamy Mushroom Soup

Nothing warms the soul quite like a bowl of creamy mushroom soup, with its rich flavors and velvety texture. It’s the perfect comfort food for any day of the week.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the sliced mushrooms to the pot, cooking until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushroom mixture, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually pour in the broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes, allowing the soup to thicken slightly.
5. Reduce the heat to low and stir in the heavy cream, salt, black pepper, and dried thyme. Simmer for another 5 minutes, ensuring the soup is heated through but not boiling.
6. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.

The secret to this soup’s depth of flavor lies in the caramelization of the mushrooms and onions, creating a rich base that’s perfectly balanced by the creaminess of the heavy cream.

Tip: For an extra layer of flavor, try adding a splash of sherry or white wine when sautéing the mushrooms.

Spicy Butternut Squash Soup

Warm up your kitchen with this Spicy Butternut Squash Soup, a creamy blend with just the right kick to spice up your mealtime.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the diced onion and minced garlic until translucent, about 5 minutes.
2. Add the cubed butternut squash to the pot along with 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the squash is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
4. Stir in 1/2 cup heavy cream and heat through for another 2 minutes. Adjust seasoning if necessary.

The secret to this soup’s velvety texture lies in the perfect blend of spices and the smooth finish of heavy cream, making it a standout dish that’s both comforting and exciting.

Tip: For an extra layer of flavor, toast the cumin and cayenne in a dry pan for 30 seconds before adding them to the soup.

Hearty Chicken Noodle Soup

Nothing beats the comfort of a steaming bowl of Hearty Chicken Noodle Soup, especially when it’s packed with tender chicken, wholesome veggies, and slurp-worthy noodles.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 2 cups wide egg noodles
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until vegetables begin to soften.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and add 1 lb chicken breasts. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until chicken is cooked through.
4. Remove chicken from pot and shred into bite-sized pieces. Return chicken to the pot.
5. Add 2 cups wide egg noodles, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes until noodles are tender.
6. Stir in 2 tbsp chopped fresh parsley before serving.

The secret to this soup’s depth of flavor? Simmering the chicken right in the broth, which infuses every spoonful with rich, savory goodness.

Tip: For an extra cozy touch, serve with a sprinkle of grated Parmesan cheese on top.

Roasted Red Pepper Soup

Warm up your evenings with this velvety Roasted Red Pepper Soup, a blend of sweet peppers and savory spices that’s as easy to make as it is comforting.

Ingredients

• 4 large red bell peppers, halved and seeded
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 cup heavy cream (optional)

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet, cut side down. Drizzle with 1 tbsp olive oil and roast for 25 minutes until the skins are charred and blistered.
2. Let the peppers cool slightly, then peel off the skins and chop the flesh.
3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
4. Add the chopped roasted peppers, vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream if using, and heat through for another 2 minutes.

The smoky depth of roasted peppers shines in this soup, balanced beautifully by a hint of creaminess for a luxurious finish.

Tip: For an extra smoky flavor, try roasting the onions and garlic along with the peppers.

French Onion Soup

Nothing warms the soul quite like a bowl of French Onion Soup, with its rich broth and caramelized onions topped with a golden, cheesy crouton.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine
• 4 cups beef broth
• 2 cups chicken broth
• 1 tbsp all-purpose flour
• 1 bay leaf
• 4 slices of French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. In a large pot, melt the butter with olive oil over medium heat. Add the onions, sugar, salt, and pepper. Cook, stirring occasionally, for 40 minutes until the onions are deeply caramelized.
2. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes until the wine has mostly evaporated.
3. Sprinkle the flour over the onions and stir to coat. Gradually add the beef and chicken broths, then drop in the bay leaf. Bring to a simmer and cook for 30 minutes, uncovered.
4. Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted French bread and a generous sprinkle of Gruyère. Broil for 3-5 minutes until the cheese is bubbly and golden.

The magic of this soup lies in the slow caramelization of the onions, transforming them into a sweet, deeply flavorful base that’s perfectly balanced by the savory broth and melted cheese.

Tip: For an extra depth of flavor, try adding a splash of brandy with the white wine.

Broccoli Cheddar Soup

Nothing beats the comfort of a creamy Broccoli Cheddar Soup, especially when it’s packed with fresh flavors and ready in under 30 minutes.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 2 cups broccoli florets, chopped into small pieces
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft, about 3 minutes.
2. Sprinkle in the 1/4 cup all-purpose flour, stirring constantly to form a roux. Cook for 1 minute until golden.
3. Gradually whisk in the 2 cups chicken broth and 1 cup half-and-half, ensuring no lumps remain. Bring to a simmer.
4. Add the broccoli florets and grated carrot. Simmer for 10 minutes, or until the vegetables are tender.
5. Reduce heat to low and stir in the 2 cups shredded sharp cheddar cheese until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

The magic of this soup lies in the perfect balance of sharp cheddar and fresh vegetables, creating a rich yet not overly heavy dish. It’s a weeknight hero that feels a little fancy.

Tip: For an extra smooth texture, blend half the soup before adding the cheese.

Carrot Ginger Soup

Warm up your kitchen with this vibrant Carrot Ginger Soup, a creamy blend that’s as nourishing as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the carrots, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
4. Puree the soup using an immersion blender until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in the coconut milk and heat through for about 2 minutes.

The magic of this soup lies in the ginger’s spicy kick, perfectly balanced by the sweetness of carrots and creaminess of coconut milk.

Tip: For an extra smooth texture, strain the soup after blending.

Lentil Soup with Spinach

Warm up your kitchen with this hearty Lentil Soup with Spinach, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until lentils are tender.
3. Add the spinach and lemon juice, stirring until the spinach wilts, about 2 minutes.

The lemon juice adds a bright finish to this earthy soup, making each spoonful a perfect balance of flavors.

Tip: For a thicker soup, blend half of it before adding the spinach.

Potato Leek Soup

There’s nothing quite like a bowl of creamy Potato Leek Soup to warm you up from the inside out. This version is velvety, comforting, and packed with flavor.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 1/2 pounds Yukon Gold potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until soft, about 5 minutes.
2. Pour in the broth and add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in the heavy cream and heat through. Adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with fresh chives.

The magic of this soup lies in its simplicity and the way the leeks and potatoes meld together into a perfectly smooth, rich base. The fresh chives add a bright finish that elevates the whole dish.

Tip: For an extra layer of flavor, try sautéing a slice of bacon at the beginning and using the rendered fat to cook the leeks.

Sweet Corn Chowder

Nothing says comfort like a bowl of creamy Sweet Corn Chowder, packed with fresh flavors and a hint of smokiness from the bacon.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh sweet corn kernels (about 4 ears)
• 1 medium potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Fresh chives, chopped for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion and minced garlic, sautéing in the bacon fat until soft, about 3 minutes.
3. Add the sweet corn and diced potato, stirring to combine. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potato is tender, about 15 minutes.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute. Gradually whisk in the heavy cream until smooth.
5. Stir the cream mixture into the pot with the vegetables. Add the salt, black pepper, and smoked paprika. Simmer for another 5 minutes until the chowder thickens.
6. Serve hot, garnished with the crispy bacon and fresh chives.

The secret to this chowder’s depth of flavor? A smoky roux that thickens the soup while infusing it with a rich, savory taste.

Tip: For a vegetarian version, omit the bacon and use olive oil to sauté the onions and garlic, and swap the chicken broth for vegetable broth.

Thai Coconut Soup

Warm up with this creamy, aromatic Thai Coconut Soup that brings the vibrant flavors of Thailand right to your kitchen.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup sliced mushrooms
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons lime juice
• 1/4 cup chopped cilantro
• 1 red chili, sliced (optional for heat)

Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the ginger, garlic, and lemongrass, sautéing for 1-2 minutes until fragrant.
2. Pour in the chicken broth and bring to a simmer. Stir in the coconut milk, fish sauce, and sugar, then add the mushrooms. Simmer for 5 minutes.
3. Add the shrimp and cook for another 3-4 minutes until they turn pink and opaque.
4. Remove from heat and stir in the lime juice, cilantro, and red chili if using. Discard the lemongrass before serving.

The magic of this soup lies in the balance of creamy coconut milk with the bright acidity of lime, creating a harmony of flavors that’s both comforting and exhilarating.

Tip: For an extra layer of flavor, toast the lemongrass lightly before adding it to the soup.

Minestrone Soup

Nothing warms the soul quite like a hearty bowl of Minestrone Soup, packed with vegetables, beans, and pasta in a rich tomato broth. It’s the perfect comfort food for any season!

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Add the can of diced tomatoes, 4 cups vegetable broth, kidney beans, pasta, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, or until the pasta is al dente.
5. Stir in 2 cups fresh spinach and cook for another 2 minutes until wilted.

This Minestrone Soup stands out with its vibrant mix of textures, from the tender pasta to the hearty beans and fresh spinach, all swimming in a savory tomato broth.

Tip: For an extra flavor boost, sprinkle grated Parmesan cheese on top before serving.

Split Pea Soup with Ham

Nothing says comfort like a bowl of hearty Split Pea Soup with Ham, perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

• 1 pound dried green split peas, rinsed and drained
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 ham bone or 2 cups diced ham
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, combine the split peas, onion, carrots, celery, garlic, ham bone, chicken broth, bay leaves, and thyme. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally, until the peas are tender and the soup has thickened.
3. Remove the ham bone from the soup. If using a ham bone, shred any meat from the bone and return it to the pot. Season with salt and pepper to taste.
4. Discard the bay leaves before serving. Serve hot, garnished with additional diced ham if desired.

This soup’s magic lies in its simplicity and the depth of flavor from the ham bone, creating a rich and comforting dish that’s both nutritious and filling.

Tip: For an extra smoky flavor, try using a smoked ham bone or adding a pinch of smoked paprika to the soup.

Pumpkin Soup with Coconut Milk

Warm up your autumn evenings with this creamy Pumpkin Soup with Coconut Milk, a velvety blend that’s as comforting as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 4 cups pumpkin puree, 1 can coconut milk, and 3 cups vegetable broth to the pot. Stir to combine.
4. Season with 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
6. Stir in 2 tablespoons maple syrup for a subtle sweetness that balances the spices.

The coconut milk adds a luxurious creaminess to this soup, while the maple syrup brings a hint of sweetness that perfectly complements the earthy pumpkin and warm spices.

Tip: For an extra touch of elegance, garnish with a drizzle of coconut milk and a sprinkle of cinnamon before serving.

Beef and Barley Soup

Nothing warms the soul quite like a hearty bowl of Beef and Barley Soup, perfect for those chilly evenings when you crave something comforting yet wholesome.

Ingredients

• 1 tbsp olive oil
• 1 lb beef stew meat, cut into 1-inch pieces
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 6 cups beef broth, then add 1 cup pearl barley, 1 tsp dried thyme, and 1 bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the beef is cooked through.
6. Season with salt and pepper to taste before serving.

The magic of this soup lies in the pearl barley, which not only thickens the broth beautifully but also adds a delightful chewiness that makes every spoonful satisfying.

Tip: For an even deeper flavor, try browning the beef in batches to avoid overcrowding the pot.

Vegetable Beef Soup

Warm up with this hearty Vegetable Beef Soup, a comforting bowl packed with tender beef and vibrant veggies, simmered to perfection.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped cabbage
• 1 cup frozen green beans

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
3. Stir in garlic, dried thyme, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in beef broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
5. Add cabbage and green beans. Continue to simmer, uncovered, for another 20 minutes until vegetables are tender.

The slow simmering melds the flavors beautifully, making the beef incredibly tender and the broth rich and flavorful.

Tip: For an extra depth of flavor, brown the beef in batches to avoid overcrowding the pot.

Chicken Tortilla Soup

Warm up your kitchen with this hearty Chicken Tortilla Soup, packed with bold flavors and a comforting crunch.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 2 cups shredded cooked chicken
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• Tortilla strips and avocado slices for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, sautéing until soft, about 5 minutes.
2. Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
3. Pour in chicken broth and diced tomatoes, bringing to a simmer. Add black beans and corn, simmering for 10 minutes.
4. Add shredded chicken and cilantro, cooking for another 5 minutes until everything is heated through.
5. Finish with lime juice, and season with salt and pepper to taste.
6. Serve hot, garnished with tortilla strips and avocado slices for that perfect crunch and creaminess.

The smoky paprika and fresh lime juice in this soup create a vibrant flavor profile that’s both refreshing and deeply satisfying.

Tip: For an extra layer of flavor, char the corn kernels in a dry skillet before adding them to the soup.

Black Bean Soup

Warm up with this hearty Black Bean Soup, a comforting bowl that’s packed with flavor and ready in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro and avocado slices for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
3. Add the black beans and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Stir in the lime juice, then season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and avocado slices.

The smoky depth from the paprika and the bright lime make this soup a standout, with a texture that’s perfectly balanced between creamy and chunky.

Tip: For a thicker soup, blend more of the beans. For a brothier version, blend less.

Zucchini Soup with Parmesan

Warm up with this creamy Zucchini Soup with Parmesan, a comforting bowl that’s as easy to make as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Add the chopped zucchinis, 4 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until zucchinis are tender.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Return the soup to the pot and stir in 1/2 cup grated Parmesan cheese and 1/4 cup heavy cream. Warm over low heat for 5 minutes, stirring occasionally.

The secret to this soup’s rich flavor is the Parmesan, which melts into the broth creating a velvety texture that’s utterly comforting.

Tip: For an extra touch of elegance, garnish each bowl with a sprinkle of Parmesan and a drizzle of olive oil before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious and easy soup maker recipes! Whether you’re craving something creamy, chunky, or full of veggies, there’s a recipe here for every taste and occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking, and here’s to many warm, comforting bowls ahead!