Homemade Soup to Soothe the Soul and Budget—in Minutes!
LOYAL READERS know by now that I love to cook. And I prefer to make things from scratch. But given my crazy schedule, many days I have zero time to get a meal on the table—not even 30 minutes (sorry, Rachael Ray). I’m always on the lookout for the fastest food.
I need quick and easy meals that are also delicious. If something is fast and tastes good, it’s so much better than eating out. And way cheaper, too.
The four recipes that follow (presented as “recipe cards” so you can easily print them) are my family’s favorites!
Butternut Squash Soup
A friend turned me on to a recipe for this semi-homemade soup that truly is one of the best soups I have ever tasted. Ever.
Servings: 6
Calories: 89kcal
Ingredients
- 1 quart butternut soup (See NOTE 1)
- 1 10-ounce frozen butternut squash cubes
- 2 tablespoons maple syrup
Instructions
- Pour the soup into a medium saucepan or soup pot and add the bag of frozen squash.
- Bring to a boil, then turn the heat down to low. Allow to cook very gently, uncovered, until the squash is tender (15 minutes or so should do it, but check from time to time as you don’t want this to turn to mush).
- Stir in 2 tablespoons of maple syrup.
- Puree in a typical blender or use an immersion blender right in the pot. Add salt and pepper, if any, to taste.
- You’re done, Einstein. I call you that because this soup, served with a dollop of sour cream and croutons, will make your friends and family think you’re a genius.
Notes
1. I find Pacific Butternut Squash Soup in a quart-size box at my supermarket, KingSoopers, and also at Trader Joe's. There are other brands. 2. A bag of frozen butternut squash cube is perfect for this soup, so much easier than cubing fresh squash—however, fresh is certainly an option!
Nutrition
Serving: 1cup | Calories: 89kcal
Broccoli Cheese Soup
If you love Panera Bread's broccoli cheddar soup, you're about to learn how to make it yourself, at home, with real cheese—cheaper, better, faster!
Servings: 6
Calories: 325kcal
Ingredients
- 1 tablespoon butter
- 1 onion, small diced
- 1 cup diced carrots
- 3 cups broccoli, fresh or frozen
- 2 cups chicken broth
- ½ teaspoon each thyme and garlic powder
- salt, pepper to taste
- 2 tablespoons flour
- 1 ½ cups light cream, half and half is good
- 8 ounces sharp Cheddar cheese, grated
- ⅓ cup grated Parmesan cheese
Instructions
- In a large pan over medium heat, saute butter, carrots, and onion for about 3 minutes or until softened.
- Add seasonings, broth, and broccoli. Allow simmer until broccoli is soft—about 10 minutes.
- Using an immersion blender, blend vegetables and broth, as desired—from very smooth or semi-chunky, the way that you prefer your broccoli cheese soup! Optional: Before blending remove about 1 cup of broth and vegetable mixture, then blend what remains in the pot.
- In a small bowl, place the flour and cream. Stir until smooth.
- Bring the blended mixture back to a boil and quickly whisk in the cream mixture. Continue whisking until soup is thick and bubbly, about 4-5 minutes.
- Remove from the heat, stir in the cheddar and parmesan cheeses and the optionally reserved vegetables. Serve immediately.
Notes
1.You can use frozen, however fresh will give a better result. 2. While sharp cheddar cheese is traditional, Gruyere is a great option for this soup.
Nutrition
Serving: 1cup | Calories: 325kcal
Potato Ham Soup
This is without a doubt the best potato soup recipe I have ever discovered. It is quick to make, but more than that, it tastes awesome. Everyone will think you’ve been slaving over a hot stove all day, but the truth is you can have this on the table in fewer than 45 minutes, start to finish, and all for less than $5 if you are a smart (sale) shopper!
Servings: 4
Calories: 332kcal
Ingredients
- 1 pound potatoes peeled and diced
- ⅓ cup finely chopped onion
- ⅓ cup finely diced celery
- ¾ cup diced, cooked ham
- 3 ¼ cups water
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground hite or black pepper or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
Instructions
- Place the potatoes, onion, celery, ham, and water in a big pot over high heat. Once it comes to a boil, cover the pot and reduce the heat to medium.
- Cook until potatoes are fork-tender, about 10 to 15 minutes.
- Stir in the bouillon granules, salt, and pepper.
- In a separate small saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
- Slowly add milk, stirring constantly so that lumps don’t form. Continue stirring until all of the milk has been added and until the mixture is nice and thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and allow to cook for a few more minutes until heated through. Serve immediately.
Nutrition
Serving: 1cup | Calories: 332kcal
Quick and Easy Chicken Noodle Soup
So good, so easy—with all the comfort you enjoy and healing power you need to get you and your family through flu season!
Servings: 6
Calories: 147kcal
Ingredients
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 cans chicken broth, 14.5 ounce size cans
- 1 can vegetable broth 14.5 ounce size can
- 2 cups chopped, cooked chicken
- 1 ½ cups dry egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt, pepper to taste
Instructions
- Melt butter in a large pot.
- Add onion and celery and saute until just tender, about 5 minutes.
- Pour in the rest of the ingredients. Bring to a boil.
- Reduce heat and simmer 20 minutes before serving. And just like that, homemade soup!
Nutrition
Serving: 1cup | Calories: 147kcal
Mary – I was intrigued by one of the ingredients – ground hite- I searched the internet but cannot find it. Can you enlighten me.
Thanks-Yvonne Tahja
I believe that is a typo, the word most likely was white for white pepper.
I like the less salty factor. Thanks!!
It’s cold and rainy today and I don’t have to go out into it!!!!! I can’t wait to make the Potato Ham Soup. Thx Mary 😉
Do these soups freeze well?
For the best homemade soups, I use a trick I learned as a cook at a restaurant famous for its soups. Soup base is available at restaurant suppliers and on Amazon, and it adds an incredible amount of flavor without being as salty as bouillon cubes. A little goes a long way, so don’t go crazy with it! It keeps well in the freezer, and I always have beef, chicken and pork base handy.