Quick and Tasty Soup Recipes

Soup is a fantastic option for lunch—it’s comforting, versatile, and can be whipped up in no time. Whether you’re craving something hearty and filling or light and refreshing, these quick and tasty soup recipes offer a variety of flavors and ingredients to satisfy your midday hunger. Here are some delicious and easy-to-make soups that are perfect for a simple lunch.

1. Classic Tomato Soup

The Classic Tomato Soup is a timeless favorite that’s both comforting and easy to make. Pair it with a grilled cheese sandwich for a perfect lunch duo.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup vegetable or chicken broth
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in crushed tomatoes, broth, basil, and sugar. Bring to a simmer and cook for 10 minutes.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in heavy cream if desired and season with salt and pepper.
6. Serve hot.

Tips:

• Garnish with fresh basil or a drizzle of olive oil.
• For a spicier kick, add a pinch of red pepper flakes.

2. Chicken and Vegetable Soup

Chicken and Vegetable Soup is a hearty and nutritious option that combines tender chicken with a variety of vegetables for a filling lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken breast, shredded
• 3 carrots, sliced
• 2 celery stalks, sliced
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in carrots, celery, green beans, and corn. Cook for another 5 minutes.
4. Add chicken, broth, thyme, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer for 20 minutes or until vegetables are tender.
6. Serve hot.

Tips:

• Add a splash of lemon juice for extra brightness.
• Top with fresh parsley for added freshness.

3. Butternut Squash Soup

Butternut Squash Soup is a creamy and flavorful option that’s perfect for autumn but enjoyed year-round. It’s naturally sweet and can be made dairy-free if desired.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 butternut squash, peeled, seeded, and cubed
• 4 cups vegetable or chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in butternut squash, broth, cumin, and cinnamon. Bring to a boil.
4. Reduce heat and simmer for 20 minutes or until squash is tender.
5. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
6. Stir in coconut milk if using and season with salt and pepper.
7. Serve hot.

Tips:

• Garnish with a sprinkle of pumpkin seeds or a drizzle of balsamic glaze.
• For a spicier version, add a pinch of cayenne pepper.

4. Lentil Soup

Lentil Soup is a hearty and protein-packed option that’s both satisfying and nutritious. It’s perfect for a filling lunch that’s also budget-friendly.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in lentils, carrots, celery, tomatoes, broth, cumin, and paprika. Bring to a boil.
4. Reduce heat and simmer for 30 minutes or until lentils and vegetables are tender.
5. Season with salt and pepper and serve hot.

Tips:

• Add a squeeze of lemon juice for extra flavor.
• Serve with a side of crusty bread for a complete meal.

5. Minestrone Soup

Minestrone Soup is a classic Italian soup that’s packed with vegetables, beans, and pasta. It’s a hearty and versatile option that can be customized with your favorite ingredients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup diced potatoes
• 1 cup carrots, diced
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup pasta (small shapes like ditalini or elbow)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in potatoes, carrots, and green beans. Cook for another 5 minutes.
4. Add tomatoes, kidney beans, broth, pasta, basil, and oregano. Bring to a boil.
5. Reduce heat and simmer for 15 minutes or until pasta and vegetables are tender.
6. Season with salt and pepper and serve hot.

Tips:

• Garnish with grated Parmesan cheese and fresh basil.
• Use any seasonal vegetables you have on hand.

6. Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a flavorful and filling option that combines the sweetness of sweet potatoes with the heartiness of black beans.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in sweet potatoes, black beans, broth, cumin, and chili powder. Bring to a boil.
4. Reduce heat and simmer for 20 minutes or until sweet potatoes are tender.
5. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
6. Season with salt and pepper and serve hot.

Tips:

• Top with a dollop of sour cream or a sprinkle of cilantro.
• Add a squeeze of lime juice for extra brightness.

7. Spicy Thai Soup

Spicy Thai Soup is a flavorful and aromatic option that combines the heat of Thai spices with the freshness of lime and herbs.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tablespoon red curry paste
• 1 cup mushrooms, sliced
• 1 cup cooked chicken or tofu, diced
• 2 tablespoons fish sauce or soy sauce
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Stir in curry paste and cook for 1 more minute.
3. Add coconut milk, broth, mushrooms, and chicken or tofu. Bring to a simmer.
4. Cook for 10 minutes or until mushrooms are tender.
5. Stir in fish sauce and lime juice.
6. Garnish with fresh cilantro and serve hot.

Tips:

• Adjust the spice level by adding more or less curry paste.
• Serve with a side of jasmine rice for a more filling meal.

8. Cabbage Soup

Cabbage Soup is a simple and nutritious option that’s low in calories but high in flavor. It’s perfect for a light lunch or as part of a meal plan.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 head cabbage, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in cabbage, carrots, celery, tomatoes, broth, and thyme. Bring to a boil.
4. Reduce heat and simmer for 20 minutes or until vegetables are tender.
5. Season with salt and pepper and serve hot.

Tips:

• Add a splash of apple cider vinegar for extra tang.
• Top with a sprinkle of Parmesan cheese if desired.

9. Roasted Red Pepper Soup

Roasted Red Pepper Soup is a creamy and flavorful option that features the sweet, smoky taste of roasted red peppers.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Roast red peppers until charred, then peel and chop them.
2. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
3. Add garlic and cook for 1 more minute.
4. Stir in roasted peppers and broth. Bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
7. Stir in heavy cream if using and season with salt and pepper.

Tips:

• Garnish with fresh basil or a drizzle of olive oil.
• Serve with a side of crusty bread for a complete meal.

10. Miso Soup

Miso Soup is a traditional Japanese soup that’s both light and nutritious. It’s quick to make and perfect for a simple lunch.

Ingredients:

• 4 cups dashi or vegetable broth
• 1/4 cup miso paste
• 1 cup tofu, cubed
• 1/2 cup seaweed (wakame), rehydrated
• 2 green onions, sliced

Instructions:

1. Heat dashi or broth in a pot over medium heat.
2. In a small bowl, dissolve miso paste with a bit of hot broth, then add it back to the pot.
3. Stir in tofu and seaweed. Heat until tofu is warmed through.
4. Garnish with green onions and serve hot.

Tips:

Add mushrooms or bok choy for extra flavor and texture.

Adjust the amount of miso paste to taste.