Easy Soup Recipes With Few Ingredients

1. 20 Minute Tortilla Soup 

Serves 6 | Prep. Time 5 min / Cook time 20 min 

Ingredients 

• ½ pound boneless, skinless chicken breasts, cubed
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 teaspoon cumin 
• 1 teaspoon chili powder 
• 1 tablespoon olive oil 
• 2 cups canned tomatoes, with liquid, chopped 
• 3 cups chicken broth 
• 2 cups fresh corn kernels 
• 1 cup tortilla chips, broken 
• 1 cup cheddar cheese, shredded 

Directions 

1. Season the chicken with the salt, black pepper, cumin, and chili powder.
2. Add the olive oil to a soup pot over medium heat. 3. Add the seasoned chicken to the pot and sauté until browned, approximately 5 minutes.
3. Add the tomatoes with the liquid, chicken broth, and corn kernels to the pot. 
4. Increase the heat to medium-high and bring the liquid to a low boil. 
5. Reduce the heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through and the corn is tender. 
6. Serve garnished with shredded cheddar cheese and crushed tortilla chips.

2. Andouille Lobster Bisque 

Serves 4 | Prep. Time 5 min / Cook time 25 min 

Ingredients 

• ½ pound Andouille sausage, crumbled 
• 2 cloves garlic, crushed and minced 
• ½ cup sweet yellow onion, diced 
• 1 cup celery, diced 
• 4 cups fish stock 
• ¼ cup white wine 
• 1 teaspoon salt
• 1 teaspoon black pepper 
• 1 teaspoon smoked paprika 
• 1 tablespoon fresh thyme 
• 2 tablespoons butter 
• 1 pound lobster meat, cut into chunks 
• 1 cup heavy cream 

Directions 

1. Place the Andouille sausage in a stockpot over medium heat. Cook, stirring occasionally, for 5 minutes. 
2. Add the garlic, onion, and celery. Continue to cook for an additional 5 minutes, stirring frequently.
3. Add the fish stock, white wine, salt, black pepper, smoked paprika, and thyme. Bring the liquid to a gentle boil, then reduce the heat and simmer for 10 minutes. 
4. While the soup is simmering, place the butter in a skillet over medium heat. 
5. Add the lobster to the skillet and sauté for 2-3 minutes, just until the lobster is cooked through. Take care to not overcook it. Remove it from the heat and set it aside. 
6. Transfer the soup, working in batches if necessary, to a blender. 
7. Add the heavy cream and puree. 
8. Transfer the soup back to the stockpot and heat it through. 
9. Serve the soup garnished with the sautéed lobster.

3. Avgolemono 

Serves 6 | Prep. Time 5 minutes I Cook time 15 minutes 

Ingredients 

• 2 cups chicken, cooked and shredded 
• 1 tablespoon olive oil 
• 1 tablespoon shallots, diced 
• 5 cups chicken stock 
• 2 eggs 
• ¼ cup lemon juice 
• ¼ cup fresh parsley, chopped 
• 1 tablespoon fresh tarragon, chopped 
• 1 cup spaghetti squash, roasted 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• ¼ cup Parmesan cheese, freshly grated 

Directions 

1. Heat the olive oil in a stockpot over medium heat. 2. Add the shallots and sauté for 2-3 minutes. 
2. Next, add the chicken and chicken stock. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to low.
3. In a bowl, combine the eggs, lemon juice, parsley, and tarragon. Whisk them together until creamy.
4. Take about 1 cup of the hot chicken stock and slowly whisk it into the egg mixture. This is to temper the eggs so when you add them to the soup, they do not instantly scramble. 
5. Slowly add the egg mixture to the soup and stir. 
6. Next, stir in the spaghetti squash, salt, and pepper, and simmer for 5-7 minutes. 
7. Serve with freshly grated Parmesan.

4. Easy Pasta and Tomato Soup

This simple, nostalgic soup is bursting with hearty tomato flavors and short pasta. 

Serves 2 | Prep. Time 15 min / Cooking time 18 min 

Ingredients 

• 1 small white onion, quartered 
• 4 Roma tomatoes, quartered 
• 2 cloves garlic, Salt and black pepper.
• 2 ½ cups low-sodium vegetable broth 
• 1 tablespoon olive oil 
• 6-8 ounces short pasta, alphabet pasta preferred 
• 2 cups water 

Directions 

1. Combine the onion, tomatoes, garlic, salt, pepper, and vegetable broth in a high-speed blender. Blend until you have a purée.
2. Heat the oliveoil in a bowl oven over large heat. 
3. Add the pasta. Cook until slightly toasted, about 2 minutes. 
4. Add the vegetable purée, stirring to combine. Cook for 5 minutes. 
5. Add the water. Cover and cook for 10 minutes. 
6. Serve warm. 

Nutrition per serving 

Calories 416, fat 11 g, carbs 61 g, Protein 18 g, sodium 997 mg

5. Carrot Soup 

This creamy carrot soup is full of vitamins, not to mention the bright flavors of fresh herbs and vegetables. 

Serves 4 | Prep. Time 20 min / Cooking time 35 min 

Ingredients 

• 1 tablespoon butter 
• 1 tablespoon extra-virgin olive oil 
• 1 medium onion, chopped 
• 1 stalk celery, chopped 
• 2 cloves garlic, minced 
• 1 teaspoon fresh thyme leaves, chopped 
• 5 cups carrots, peeled and chopped 
• 2 cups water
• 4 cups low-sodium vegetable broth 
• ½ cup half and half Salt and black pepper, to taste 

Directions 

1. Melt the butter and heat the oil in a large Dutch oven over medium heat.
2. Add the onions and celery. Sauté for 4-6 minutes.
3. Add the thyme and garlic. Cook until aromatic, about 30 seconds. 
4. Add the carrots, water, and broth. Stir to combine. Bring to a boil.
5. Lower the heat. Cover and simmer for 25 minutes. 
6. Purée the mixture using an immersion blender. 
7. Before serving, stir in the half and half and season with salt and pep-per. 

Nutrition per serving 

Calories 200, fat 9 g, carbs 27 g, Protein 3 g, sodium 812 mg

6. Ham and Potato Soup 

This one-pot soup is especially easy to make with a slow cooker. Let the slow cooker work its magic, and this rich, velvety soup will be ready by dinnertime. 

Serves 6 | Prep. Time 20 min | Cooking time 8 hours 

Ingredients 

• 7 cups potatoes, peeled and diced 
• 1 medium onion, diced 
• 1 large carrot, peeled and diced 
• 3 cups diced ham 
• 2 teaspoons thyme leaves, chopped Salt and black pepper, to taste 
• 5 cups low-sodium chicken broth 
• 1 cup 2% milk 
• ½ cup sour cream 

Directions 

1. Combine the potatoes, onion, car-rot, ham, thyme, and broth in a slow cooker. Cook on low for 7-8 hours or on high for 3 hours. 
2. Take out the potatoes and carrots. Mash them well in a large bowl.
3. Return the mash to the slow cooker. Add the milk and sour cream.
4. Cook for 10-15 more minutes.
5. Adjust the seasonings before serving. 

Nutrition per serving 

Calories 343, fat 12 g, carbs 39 g, Protein 20 g, sodium 1580 mg

7. Leek and Potato Soup 

When leeks are in season, they are often on sale at the supermarket or farmer’s market, and this soup offers lots of nutritious flavors the whole family will love. If you want to add some zing, add red chili pepper flakes or serve it with crumbled bacon. 

Serves 8 | Prep time 15 minutes I Cooking time 55 minutes 

Ingredients 

• 1 pound leeks, cleaned, sliced thinly 
• 2 tablespoons vegetable oil or butter 
• 1 pound potatoes, scrubbed and diced 
• 8 cups water Salt and pepper, to taste 
• 2 teaspoons dry parsley 
• ¼ cup half and half 

Directions 

1. In a soup pot, warm the oil over medium heat. Add the leeks and stir fry for 8-10 minutes. 
2. Add the potatoes, water, and pars-ley. Put salt and pepper to taste. In high heat and bring to a boil.
3. Reduce the heat to medium-low and let simmer, partially covered for about 40-50 minutes. 
4. Take it from the heat and stir in the half.
5. Working in batches, blend the soup in a blender or in the pot with an immersion blender, until smooth.
6. Serve hot. 

Nutrition (per serving) 

Calories 182, fat 8 g, carbs 26 g, Protein 1 g, sodium 1036 mg

8. Slow-Cooked Pea Soup 

A classic soup made in a slow cooker with just a few ingredients. All the family will love it! Don’t forget to soak the peas the night be-fore! 

Serves 8 | Prep. Time 10 min | Soaking time 12 hours Cooking time 8 hours 

Ingredients 

• 2 ¼ cups dried yellow peas 
• ½ salted lard 
• 1 large onion, chopped 
• 2 medium carrots, peeled and diced 
• 1 large bay leaf Salt and pepper, to taste Water as needed 

Directions 

1. Rinse the peas and place in a large mixing bowl. Cover with cold about 2 inch above the peas. Let it in room temperature for 8-12 hours. 
2. Rinsed the peas, drain, and discard any dark colored peas.
3. Place the peas in the slow cooker with the salted lard, onion, carrots, and bay leaf. Cover with water.
4. Cover it and cook for 8 hours on LOW.
5. Taste the soup and adjust seasoning with salt and pepper if needed. Remove the bay leaf and salted lard. If your lard has meat in it you can remove it from the lard and add it to the soup. 
6. You may adjust the soup’s texture and consistency by mashing some peas or by adding a little hot water to thin. 
7. Serve warm.