Easy and Delicious Soup Recipes

These simple and delicious soup recipes are some of my personal favorites. These soup recipes make great main course meals or the perfect side dish. You can never go wrong with a good soup.

I will be frequently updating this list, so be sure to keep checking in to see whats new. Also, any recipe suggestions (that pertain to soup) are very much welcomed. Just be sure to leave your desired recipe in the comment box below and I'll do my best to help. Thank you and enjoy.

4 - large potatoes

2/3 cup - butter

2/3 cup - flour

1 1/2 qt . - milk

4 - green onions (chopped)

1 cup - sour cream

2 cups - crisp-cooked, crumbled bacon

5 ounces - Cheddar cheese, grated

pinch of salt

pinch of pepper

Heat your oven to 350 degrees and bake your potatoes until they become fork tender. Melt butter in a medium saucepan. Slowly mix in flour with a wire whisk until thoroughly blended. Gradually add milk to the mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Once your potatoes are finished, cut them in half and scoop out the middle and set aside. Chop half of the potato peels and discard the remainder. When the milk mixture is very hot, whisk in the potato gut that you previously set aside. Add green onion and the remaining potato peels. Mix well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.

2 – cloves of garlic (crushed)

4 - sprigs of coriander

1 1/2 tsp . - peppercorns, crushed

1 tablespoon - vegetable oil

4 1/2 cups - chicken stock

5 - Chinese dried black mushrooms, soaked for about 1 hr. and coarsely chopped

1 tablespoon - fish sauce

4 oz . - chicken (or more), cut into strips

2 - green onions (thinly sliced)

Coriander to garnish (optional)

This recipe requires a bit of elbow grease. Using a pestle and mortar or small food processor, pound or mix garlic, coriander sprigs and peppercorns into a paste. In a wok or stir-fry pan, heat vegetable oil, add paste and cook for 1 minute, stirring constantly. Stir in chicken stock, mushrooms & fish sauce. Simmer for 10 minutes. Add chicken, reduce heat & cook gently for 5 minute and coriander over surface to garnish. Sprinkle green onions and coriander over the surface to garnish.

1 can - cream corn

1 can - tomato sauce

1 – onion (chopped)

2 – potatoes (diced)

2 ½ cups - water

salt and pepper to taste

Throw it all together and cook on low over stove-top until potatoes are soft. Told ya it was simple.

2 cups - chicken broth

1/8 teaspoon - white pepper

1/2 teaspoon - soy sauce

1/4 teaspoon sesame oil

1 teaspoon - corn starch

1 egg

vegetables (optional)

Heat chicken broth, pepper, soy sauce and sesame oil over stove until it begins to boil. Add vegetables if desired. (I sometimes add a tablespoon of corn). Mix cornstarch with either water or some of the broth to make a thin paste and stir it into the soup to thicken. Whisk the egg in a small bowl and using a fork, drizzle over the boiling soup. Reduce heat to keep it warm until it's ready to serve. This serves 2 people and is great with stir-fry or noodles.

1 1/2 lbs. - fresh broccoli

1 pint – half/half (half milk, half cream)

2 cups - water

1 lb. - Velveeta cheese or Government cheese

3/4 teaspoon - salt

1/2 teaspoon - pepper

1/2 cup - cornstarch (cornflour) mixed with 1 cup cold water

Steam broccoli until tender (can cook in microwave on high power, 6 minutes per pound). Place half/half and water in the top of a double boiler. Add cheese (cut in small cubes), salt and pepper. Heat until all the cheese is melted. Add broccoli. Add cornstarch and water mixture to the cheese mixture in the double boiler and heat over simmering water until the soup thickens. It is now ready to serve.

6 cup s - chicken broth

8 - celery stalks

2 cup s - diced onions

3/4 tsp. - garlic salt

1/4 tsp. - white pepper

2 lb . - Velveeta cheese

1 cup - diced jalapeno peppers

Sour cream

Flour tortillas

Dice celery stalks, onions and jalapenos on a cutting board or in a small bowl. Cut Velveeta cheese into small cubes. Place the chicken broth, celery, onions, garlic salt, and white pepper together in a large saucepan. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. Pour broth mixture and cubed cheese into a blender or food processor. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and let it simmer for 5 more minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas.

3 lbs. - Roma tomatoes

3 – cloves of garlic

3 tbsp. - shallots

1 tsp. - oregano

1 tbsp. - butter

2 cups - chicken broth

1/2 cup - heavy cream

Quarter your tomatoes. Place skin side down in two jelly roll pans. Put garlic cloves in one of the pans. Bake at 350 degrees for 45 minutes. Cook shallots and oregano in butter, then add the tomatoes and garlic (removed from the cloves and crushed). Add 1 1/2 cups of chicken broth. Let simmer for 15 minutes. Puree the mixture and then whisk in cream. Add chicken broth as needed to get your desired consistency.