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The best soup recipes - 331 recipes

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Spread mixture in greased 9x13 pan

  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • ¾ cup milk
  • 1 ½ cup rice (1 cup brown rice)
  • 2 -3 lbs of chicken cut up
  • 1 pkg. Lipton onion soup mix
5/5 (1 Votes)

By

I try and try to perfect this soup

  • 1 tablespoon vegetable oil
  • 1 lb chicken breast fillet (approx. 3 fillets)
  • 1/2 cup diced onion
  • 1 garlic clove, pressed, to taste
  • 4 cups chicken broth
  • 1 cup masa harina
  • 3 cups water
  • 1 cup enchilada sauce
  • 16 ounces Tillamook Cheddar
  • 1 teaspoon salt, to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • GARNISH
  • shredded cheddar cheese
  • crumbled corn tortilla chips
  • PICO DE GALLO
  • 2 medium tomatoes, diced
  • 1/2 cup diced Spanish onion
  • 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed
  • 2 teaspoons finely minced fresh cilantro
  • 1 pinch salt
5/5 (1 Votes)

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It's easy to make hearty split pea soup from scratch

  • 1 meaty ham bone
  • 2 tablespoons butter
  • 3 quarts water
  • 2 cans chicken broth
  • 1 large onion, chopped
  • 1 pound package of split peas
  • 1 bay leaf
  • 4 celery ribs, sliced, leaves included
  • 6 to 7 carrots, sliced
  • 1 1/2 cups diced ham
  • 2 tablespoons parsley
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 3 medium potatoes, diced (optional)
  • 3 Roma tomatoes, diced
4.4/5 (11 Votes)

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A deliciously rich and creamy Shrimp and Corn Chowder with potatoes, onions, and celery is the perfect meal to serv...

  • 3/4 pound shrimp, peeled and deveined
  • 4 tablespoons butter, divided
  • 1/2 yellow onion, diced
  • 1/2 cup celery
  • 2 cloves garlic, minced
  • 2 1/2 tablespoons flour
  • 1 tablespoon paprika
  • 1 bay leaf
  • 3 cups chicken stock
  • 3/4 pound Yukon gold potatoes, mini diced (not peeled)
  • 2 cups frozen corn
  • 1 teaspoon Old Bay Seasoning
  • 1 cup heavy cream or half and half
4.2/5 (20 Votes)

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Heat oil into a soup pot or dutch oven over medium heat

  • 3 Tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 large carrots, finely chopped
  • 2 Tablespoons fresh minced garlic
  • 2 Cups cooked chicken, cut into chunks
  • 2 Cups steamed white rice
  • 4 Tablespoons butter
  • 1/4 Cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 3/4 Cups chicken broth
  • 1 Cup shredded cheddar cheese
  • 1 Cup bacon, cooked and crumbled, plus 1/2 Cup to garnish bowls
4.2/5 (22 Votes)

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For those who love the New Mexico Hatch chile, this is a twist on a family favorite

  • 2 chicken breasts (or 5 tenders)
  • 1 10oz. can of cream of chicken soup
  • 1/4 cup of chicken broth
  • 1/4 cup of sour cream
  • 1 cup of shredded cheddar cheese (or a Mexican cheese blend)
  • 1/2 cup Hatch chiles (fresh roasted is best, but canned will work; can be mild, hot, or a combination)
  • 1/2 small sweet onion, chopped
  • 1 tsp of garlic powder
  • 1/2 tsp of coarse ground black pepper
  • 1 ready-to-bake pie crust (for 9-inch pan)
4.3/5 (13 Votes)

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This thirty minute meal is a quick and easy dinner to throw together when you're in a rush

  • 4 large frozen/unfrozen chicken breasts
  • 1 cup chicken broth
  • 2 (10.5-ounce) cans Cream of Chicken soup
  • 2 (6-ounce) boxes of dry cornbread stuffing mix (like Stove Top)
  • 1 cup sour cream
3.9/5 (83 Votes)

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This chicken casserole is easy to prepare ahead of time and pop in the oven about an hour and half before dinner ti...

  • 3 boneless and skinless chicken breasts, cooked and cut into cubes
  • 2 cups water
  • 2 cups instant white rice
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 (10.75-ounce) can cream of celery soup
  • 1 (10.75-ounce) can cream of mushroom soup
  • Salt and ground black pepper to taste
  • 1/2 cup butter, sliced into pats
3.7/5 (105 Votes)

By

Nothing is more comforting than a bowl of this Tomato-Lentil Soup

  • 1 pound lentils, such as lentils de Norcia or small French lentils
  • 4 cloves garlic, 1 crushed and 3 chopped, divided
  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 small bulb fennel, cut into small dice
  • 1 leek, quartered lengthwise then chopped
  • 2 to 3 ribs celery with leafy tops, chopped
  • 1 onion, chopped
  • 1 large bay leaf
  • Herb bundle of parsley, thyme and rosemary (a few sprigs of each)
  • Pepper, to taste
  • 6 cups vegetable stock
  • 2 cups passata or tomato purée
  • 1 (28-ounce) can San Marzano tomatoes
  • Chili flakes and Extra Virgin Olive Oil, to serve
4.4/5 (5 Votes)

By

Homemade crispy shoestring potatoes with fresh herbs are so worth the effort to top each serving of this potato lee...

  • 1/2 cup (1 stick) unsalted butter
  • 6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • 1 small onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • Kosher salt, to taste
  • 2 cups whole milk, divided
  • 1 cup heavy cream, divided
  • 1 cup plain whole-milk yogurt, divided
  • Freshly ground black pepper
  • 1 russet potato, peeled, cut into thin matchsticks
  • 4 cups vegetable oil (for frying)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 sprig rosemary
  • Flaky sea salt (such as Maldon)
4.4/5 (5 Votes)

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A generous splash of light coconut milk enriches this dairy-free chowder, making it creamy while offering a faint s...

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 tablespoon thyme
  • 12 ounces chopped skinless, boneless chicken breast
  • 2 cups unsalted chicken stock
  • 1 1/2 cups corn
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup canned light coconut milk
  • 1 tablespoon all-purpose flour
4.3/5 (15 Votes)

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A hearty, creamy soup filled with tender potatoes and corn

  • 4 ounces bacon, chopped
  • 2 tablespoons good olive oil
  • 2 cups chopped yellow onions (1-2 large onions)
  • 1 tablespoon unsalted butter
  • 1/2 cup flour
  • 1/2 to 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground turmeric
  • 4 cups chicken stock
  • 2 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
  • 3 cups corn kernels, fresh (3 ears) or frozen (1 pound)
  • 1/2 cup half-and-half
  • 3 ounces sharp white cheddar cheese, grated
3.9/5 (33 Votes)

Any burning questions? Our chefs answer!

Ina Garten's Cheddar Corn Chowder NO PEEK CHICKEN RICE BAKE