5 Homemade Soup Recipes to Warm You Up

By Beauty Adams
January 15, 2024

Soup is one of the most comforting and satisfying dishes you can make, especially when the weather is cold and dreary. Whether you’re looking for a classic chicken noodle soup, a hearty beef chili, or a creamy vegetable soup, we’ve got you covered with these five delicious homemade soup recipes that will warm you up from the inside out.

1. Potato Leek Soup

Potato leek soup is a simple yet elegant soup that can be served hot or cold. It’s made with potatoes, leeks, broth, and cream, and blended to a smooth and velvety texture. You can garnish it with fresh herbs, bacon, cheese, or croutons to make it your own.

Ingredients

3 tablespoons of butter
4 leeks, white and light green parts only, sliced and rinsed
2 garlic cloves, minced
4 large potatoes, peeled and diced
6 cups of chicken or vegetable broth
Salt and pepper, to taste
1/4 cup of heavy cream
Optional garnishes: chopped parsley, chives, bacon, cheese, croutons, etc.

Directions

In a large pot over medium heat, melt the butter and cook the leeks and garlic, stirring occasionally, until soft, about 15 minutes.
Add the potatoes and broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
Stir in the cream and reheat gently. Serve hot or cold, with your choice of garnishes.

2. Beef Chili

Beef chili is a hearty and spicy dish that is perfect for a cold night. It’s made with ground beef, beans, tomatoes, and chili spices, and simmered for hours to develop a rich and complex flavor. You can serve it over rice or with tortilla chips, and top it with cheese, sour cream, cilantro, or avocado.

Ingredients

2 tablespoons of vegetable oil
1 onion, chopped
4 garlic cloves, minced
2 pounds of ground beef
2 tablespoons of chili powder
2 teaspoons of cumin
2 teaspoons of oregano
2 teaspoons of salt
1/4 teaspoon of cayenne pepper, or more to taste
2 (15-ounce) cans of black beans, drained and rinsed
2 (14.5-ounce) cans of diced tomatoes, with their juices
2 cups of beef broth
Optional toppings: shredded cheese, sour cream, cilantro, avocado, etc.

Directions

In a large pot over medium-high heat, heat the oil and cook the onion and garlic, stirring occasionally, until soft, about 10 minutes.
Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 15 minutes. Drain the excess fat if needed.
Add the chili powder, cumin, oregano, salt, and cayenne pepper and stir to combine.
Add the beans, tomatoes, and broth and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened, about 2 hours.
Serve hot, with your choice of toppings.

3. Creamy Asparagus Soup

Creamy asparagus soup is a light and refreshing soup that showcases the delicate flavor of fresh asparagus. It’s made with asparagus, onion, broth, and Parmesan cheese, and blended to a creamy consistency. You can serve it hot or cold, and garnish it with more cheese, lemon zest, or croutons.

Ingredients

2 tablespoons of butter
1 onion, chopped
2 pounds of asparagus, trimmed and cut into 1-inch pieces
4 cups of chicken or vegetable broth
Salt and pepper, to taste
1/4 cup of grated Parmesan cheese, plus more for serving
Optional garnishes: lemon zest, croutons, etc.

Directions

In a large pot over medium heat, melt the butter and cook the onion, stirring occasionally, until soft, about 10 minutes.
Add the asparagus and broth and bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 15 minutes.
Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
Stir in the cheese and reheat gently. Serve hot or cold, with more cheese and your choice of garnishes.

4. Thai Chicken and Rice Noodle Soup

Thai chicken and rice noodle soup is a fragrant and flavorful soup that will transport you to the streets of Bangkok. It’s made with chicken, rice noodles, coconut milk, and green curry paste, and infused with ginger, lemongrass, and lime. You can customize it with your favorite vegetables, such as carrots, mushrooms, or bok choy.

Ingredients

8 ounces of rice noodles
2 tablespoons of vegetable oil
1 onion, sliced
2 garlic cloves, minced
2 tablespoons of green curry paste
1 tablespoon of grated ginger
4 cups of chicken broth
2 cups of coconut milk
2 tablespoons of fish sauce
2 teaspoons of sugar
2 stalks of lemongrass, bruised and cut into 3-inch pieces
2 chicken breasts, cooked and shredded
2 limes, juiced
Salt and pepper, to taste
Optional additions: sliced carrots, mushrooms, bok choy, etc.
Optional garnishes: cilantro, basil, scallions, bean sprouts, etc.

Directions

Cook the rice noodles according to the package directions. Drain and rinse under cold water. Set aside.
In a large pot over medium-high heat, heat the oil and cook the onion and garlic, stirring occasionally, until soft, about 10 minutes.
Add the curry paste and ginger and cook, stirring, for 2 minutes.
Add the broth, coconut milk, fish sauce, sugar, and lemongrass and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes.
Add the chicken and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper to taste.
Discard the lemongrass and add any additional vegetables you like. Cook until tender, about 10 minutes.
Serve hot, with the rice noodles and your choice of garnishes.

5. Roasted Cauliflower and Cheddar Soup

Roasted cauliflower and cheddar soup is a creamy and cheesy soup that is sure to please the whole family. It’s made with roasted cauliflower, onion, garlic, broth, and cheddar cheese, and blended to a smooth and thick texture. You can serve it with crusty bread or crackers, and garnish it with more cheese, bacon, or parsley.

Ingredients

1 large head of cauliflower, cut into florets
2 tablespoons of olive oil
Salt and pepper, to taste
2 tablespoons of butter
1 onion, chopped
4 garlic cloves, minced
4 cups of chicken or vegetable broth
2 cups of milk
2 cups of shredded cheddar cheese, plus more for serving
Optional garnishes: bacon, parsley, etc.

Directions

Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cauliflower with the olive oil and season with salt and pepper. Spread in an even layer on the prepared baking sheet and roast for 25 minutes, or until golden and tender.
In a large pot over medium heat, melt the butter and cook the onion and garlic, stirring occasionally, until soft, about 10 minutes.
Add the broth and milk and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the roasted cauliflower and cheese and stir to combine.
Using an immersion blender or a regular blender, puree the soup until smooth. Season with salt and pepper to taste.
Serve hot, with more cheese and your choice of garnishes.

FAQs

How do I store and reheat homemade soup?
- You can store homemade soup in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. To reheat, thaw the soup if frozen, then transfer to a pot and heat over medium-low heat, stirring occasionally, until hot. You may need to add some water or broth to thin the soup if it’s too thick.
How do I make homemade soup more flavorful?
- There are many ways to enhance the flavor of homemade soup, such as:
  - Seasoning the soup well with salt, pepper, and other spices and herbs.
  - Using homemade or good-quality store-bought broth instead of water.
  - Adding some acid, such as lemon juice, vinegar, or wine, to brighten up the soup.
  - Adding some cheese, cream, or yogurt to enrich the soup.
  - Adding some fresh or dried herbs, such as parsley, cilantro, basil, or thyme, to garnish the soup.
How do I make homemade soup thicker?
- There are several methods to thicken homemade soup, such as:
  - Pureeing some or all of the soup with an immersion blender or a regular blender. This works well for vegetable-based soups, such as potato leek, creamy asparagus, or roasted cauliflower and cheddar.
  - Adding a slurry of cornstarch and water, or a roux of flour and butter, to the soup and simmering until thickened. This works well for meat-based soups, such as beef chili or chicken and rice noodle.
  - Reducing the soup by boiling it uncovered until some of the liquid evaporates. This works well for soups that are too watery or have a lot of flavor, such as tomato soup or minestrone.