Easy Soup Recipes – Everyone Can Make

Soup has become one of the fastest and most popular foods today. Nourishing and comforting, as well as filling, soups appeal to people of all ages. In fact soup just like salad, having a bowl of soup have a lot of health benefits as you get to eat more veggies packed with nutrients. Here are some quick and easy recipes.

Easy Soup Recipes

1) Tomato Soup

Ingredients (4 servings)

  • Tomatoes 1 lb (500 g)
  • Onion 7 oz (200 g)
  • 1 cup water 1 cup (250 ml)
  • 1 cup basil (20 g)
  • 3 cloves garlic
  • 1/2 tsp chili powder
  • 1 loaf bread weighing approximately 1 lb (400-500 g)
  • 6 tbsp extra-virgin olive oil
  • 2 tsp (100 ml) salt and pepper to taste


  1. Prepare the tomatoes by making an X incision on the bottom of each tomato and blanching them in boiling water for 10-15 seconds.
  2. Immediately put the tomatoes in ice water, then peel them, cut them into four.
  3. Heat the oil in saucepan, put in cut onion, whole peeled garlic cloves and the chili powder. Cook until a little brown.
  4. Pour in the tomato puree and add some water, cover the saucepan and cook over low heat for 25-30 minutes. Season with salt and pepper.
  5. Dice the stale bread and toast in a nonstick pan. Add to the soup with the basil, and continue cooking until the bread has softened and thickened the soup, it will take about 10-15 minutes. Drizzle the soup with a little extra-virgin olive oil and serve.

2) Mushroom-Barley Soup

Barley and mushrooms are a wonderfully earthy combination, especially in winter. If you have some dried mushrooms on hand, reconstitute a small handful and add them to the fresh mushrooms about halfway through cooking. (Strain and use their soaking liquid to replace some of the water or stock.) You can also make this soup even heartier by stirring in chopped parsnips, sweet potatoes, or potatoes after cooking the carrots and mushrooms.

Ingredients (4 servings)

  • 2 tablespoons extra virgin olive oil
  • 10 to 16 ounces fresh shiitake or button mushrooms
  • Stemmed (shiitakes only) and roughly chopped 2 medium carrots, sliced
  • 3/4 cup pearled barley
  • Salt and freshly ground black pepper
  • 1 bay leaf


  1. Put the olive oil in a large, deep pot over medium-high heat. When hot, add the mushrooms and carrots and cook, stirring occasionally, until they begin to brown.
  2. Add the barley and continue to cook, until it begins to brown. Sprinkle with a little salt and pepper.
  3. Add the bay leaf and 6 cups water (or stock if you prefer).  Cook for 10 minutes and then lower the heat to a simmer.
  4. Continue to cook until the barley is tender.

3) Chicken Soup

Homemade chicken soup is easier than ever. Keep the ingredients on hand for an easy-to-make comfort food.

Ingredients (8 servings)

  • 1 tablespoon vegetable oil
  • 1⁄2 pound fresh mushrooms, sliced
  • 1 onion, chopped
  • 1 carrot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 4 cans (14 1⁄2 ounces each) chicken broth
  • 1 pound chicken breasts, boneless, skinless, diced
  • 1 garlic clove, minced
  • 1⁄4 pound seashell pasta
  • 2 plum tomatoes, diced
  • 1 tablespoon dried parsley flakes


  1. Heat the oil in a Dutch oven over medium heat. Add the mushrooms, onions, carrot, and celery; cook until tender.
  2. Add the broth, chicken, and garlic to the pot. Bring this to a boil, then reduce the heat to a simmer. Cover the pot and cook the soup for 15 minutes.
  3. Add the pasta, tomatoes, and parsley. Cook the soup 5 to 8 minutes more.

4) Asparagus Soup

There’s nothing like asparagus to symbolize spring, which is the only season in which it should be eaten. Cooked quickly and pureed in a soup, it makes an irresistible combination with a simple, open-faced sandwich.

Ingredients (4 servings)

  • 2 cups Basic Chicken Stock or low-sodium store-bought
  • 1 cup water
  • 1 cup coarsely chopped sweet onion
  • 1 small yellow potato, chopped
  • 1 bunch asparagus (about 1 pound), cut into quarters
  • Pinch of dried tarragon
  • Salt and ground black pepper


  1. In a medium saucepan, combine the chicken stock, water, onion, and potato.
  2. Bring up the soup to a boil, then reduce the heat and simmer until the potato is tender. Add the asparagus and cook 5 minutes longer. Add the tarragon.
  3. Remove and reserve 12 asparagus tips to use as garnish. Transfer the remaining soup to a blender and blend until smooth.
  4. Season to taste with salt and pepper. Ladle into soup bowls and garnish with the reserved asparagus tips.