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Best Contest-Winning Soups: 20 Award-Winning Recipes
Soup has a unique type of magic. It might be a warm hug on a cold day, a light and refreshing way to start a meal, or a filling dinner that invites everyone to the table. This is why soup is so popular in kitchens and often wins cooking contests. A well-made soup can win over judges at local fairs and high-end cooking competitions. It’s a blank slate for cooks to mix textures, add layers of flavour, and showcase their distinctive cooking style.
When it comes to winning a soup contest, the little things are frequently the key. It could be the right amount of spices, the surprise use of a special ingredient like sweet pepper drops, or the slow building of flavours. Learning how to make an easy fond, which are the tasty browned pieces left in the pan after searing meat, may turn a simple soup into something amazing. An excellent soup tells a tale by mixing old and new ideas in a single, satisfying bowl. These award-winning recipes will give you a taste of triumph, whether you’re preparing your next Friendsgiving feast or just looking for a new favourite for a weeknight.
The Hall of Fame: 20 Award-Winning Soup Recipes
Discover a collection of acclaimed soups. For each recipe below, you’ll find a carefully selected list of ingredients along with a deep explanation of what each one brings to the pot, helping you understand not just what to add, but why it matters for soup that truly stands out.
1. Cheeseburger Soup
Ingredients:
- Ground beef: For classic burger flavor and a hearty base
- Potatoes: Add heft and make the soup filling
- Cheddar cheese: Melts to create a creamy, cheese-forward broth
- Carrots, celery, onion: Aromatics for sweetness and depth
- Beef broth: For rich, savory flavor
- Milk, butter, flour: Form the creamy texture
- Garlic powder, salt, pepper: For seasoning
- Optional bacon crackers: Add crunch and a savory punch
Instructions:
Prep the Ingredients:
Dice the potatoes, carrots, celery, and onion. Grate the cheddar cheese and prepare bacon crackers for topping if desired.
Brown the Beef:
In a large pot over medium heat, cook the ground beef until browned and crumbled. Drain excess fat and set the beef aside.Saute the Aromatics:
In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté until softened and fragrant about 5 minutes.
Build the Base:
Sprinkle flour over the sautéed vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the beef broth and bring to a simmer.
Add Potatoes & Simmer:
Add the diced potatoes to the pot. Return the cooked ground beef to the mixture. Reduce the heat and simmer until the potatoes are fork-tender, about 10-12 minutes.
Finish Creamy Broth:
Stir in milk and add the grated cheddar cheese, stirring gently until the cheese has melted and the soup becomes creamy. Season with garlic powder, salt, and pepper to taste.
Serve:
Ladle the hot soup into bowls and, if desired, top with bacon crackers for a crunchy, savory finish.
Explanation:
This soup tastes just like a cheeseburger with all the fixings. The beef simmers with veggies and broth, then a cheese-infused roux thickens it to a creamy finish. Bacon crackers provide a fun twist and textural contrast.
- Ground beef: For classic burger flavor and a hearty base
- Potatoes: Add heft and make the soup filling
- Cheddar cheese: Melts to create a creamy, cheese-forward broth
- Carrots, celery, onion: Aromatics for sweetness and depth
- Beef broth: For rich, savory flavor
- Milk, butter, flour: Form the creamy texture
- Garlic powder, salt, pepper: For seasoning
- Optional bacon crackers: Add crunch and a savory punch
2. Hearty Vegetarian Chili
Instructions:
- Prepare the Vegetables: Dice the okinawan purple sweet potato, bell peppers, onion, and tomatoes. Drain and rinse the kidney, black, and pinto beans
- Saute the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onions and cook until translucent, about 4-5 minutes. Stir in the garlic and cook until fragrant.
- Add the Vegetables: Add diced bell peppers, corn, and sweet potato to the pot. Cook for another 5-6 minutes, stirring occasionally, until vegetables start to soften.
- Spice It Up: Sprinkle in chili powder, cumin, and smoked paprika. Stir well to coat the vegetables and toast the spices for 1 minute.
- Build the Chili: Add the diced tomatoes, all the beans, and vegetable broth. Stir everything together, making sure there’s enough liquid to just cover the ingredients. Season with salt and pepper to taste.
- Simmer: Bring the mixture to a gentle boil, then reduce heat and let simmer uncovered for 25-30 minutes, stirring occasionally. The sweet potatoes should be tender and the chili thickened. Add a splash of water or more broth if it gets too thick.
- Final Adjustments: Taste and adjust seasonings as needed. Add more smoked paprika for extra depth or a dash of cayenne if you want more heat.
- Serve: Spoon the chili into bowls. Add your favorite toppings—fresh cilantro, diced avocado, or a dollop of vegan buttermilk substitute for tang. Serve with warm bread, cornbread, or sweet potato tortilla chips for a hearty meal.
Explanation:
Variety in the beans and vegetables creates robust texture and nutrition. Okinawan purple sweet potatoes and smoked paprika make this veggie chili both beautiful and flavorful proof you don’t need meat for a prize-winning chili.
- Kidney, black, and pinto beans: For protein and substance
- Okinawan purple sweet potato: Sweetness and color
- Tomatoes, bell peppers, corn, onion, garlic: Add flavor complexity
- Chili powder, cumin, smoked paprika: Give smoky, spicy depth
- Vegetable broth, olive oil, salt, pepper: Round out the base
3. Chicken & Broccoli Rabe Soup with Tortellini
Instructions:
Prep the Ingredients: Dice the chicken breast into bite-sized pieces. Trim and chop the broccoli rabe. Cut the carrots and celery into small slices, and finely chop the onion and garlic. Set aside the cheese tortellini and chop fresh parsley for garnish.
Sauté the Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Cook the Chicken: Add the diced chicken breast and garlic to the pot. Sauté until the chicken is no longer pink on the outside, about 4–5 minutes. Season with salt and pepper.
Build the Soup: Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
Add Broccoli Rabe and Simmer: Stir in the chopped broccoli rabe. Reduce heat to a simmer and cook for about 10 minutes, until the broccoli rabe is tender and the chicken is fully cooked.
Add Tortellini: Increase the heat back to medium. Add the cheese tortellini and cook according to package instructions (usually 3–5 minutes) until they float and are tender.
Finish and Serve: Taste and adjust seasoning with more salt, pepper, or a swirl of olive oil if desired. Ladle the soup into bowls and garnish with fresh parsley.
Explanation:
This recipe pairs mild chicken with bold broccoli rabe and tender cheese tortellini, balancing richness, bitterness, and comfort all in one bowl.
- Chicken breast: Lean protein
- Broccoli rabe: Pleasant, mildly bitter note
- Cheese tortellini: Makes the soup hearty and comforting
- Carrots, celery, onion, garlic: For depth
- Chicken stock: Key to full-bodied flavor
- Olive oil, salt, pepper, parsley: For sautéing and finishing
4. Mexican Corn Chowder
Instructions:
Prep the Vegetables: Dice the potatoes, little red peppers, onion, and mince the garlic. If using fresh corn, cut the kernels from the cobs.
Cook Aromatics: In a large pot over medium heat, melt the butter. Add the onion and cook until translucent, about 4–5 minutes. Stir in the garlic and sauté just until fragrant.
Build the Base: Add the diced potatoes, corn kernels, little red peppers, and chipotle peppers to the pot. Sauté, stirring, for 3–4 minutes to release their flavors.
Add Liquids: Pour in the chicken or vegetable broth. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.
Make It Creamy: Lower the heat. Stir in milk or cream to reach your desired richness. Simmer for another 3–5 minutes, ensuring it doesn’t boil.
Season: Add salt and pepper to taste. For extra color and a signature touch, toss in a handful of teardrop peppers. Adjust chipotle quantity for preferred spice level.
Finish & Serve: Remove from heat. Ladle into bowls and garnish with fresh cilantro. For visual flair and added tang, add more teardrop peppers or a squeeze of lime.
Explanation:
Corn and cream combine to create a sweet, velvety soup that’s livened up with chipotle heat and pops of red pepper. A handful of teardrop peppers or cilantro on top finishes off the presentation.
- Corn kernels: Sweetness and body
- Chipotle peppers: Smoky, slightly spicy character
- Potatoes, little red peppers: For texture and color
- Onion, garlic: Base aromatics
- Broth (chicken/veg), milk/cream, butter: Creamy, rich liquid
- Teardrop peppers, cilantro: Garnish and flavor
- Salt, pepper: For seasoning
5. French Onion Soup
Ingredients:
- Onions: Slowly caramelized for deep sweetness
- Tomatoes: Add acidity and richness
- Beef stock: Essential for a strong, savory base
- Gruyère cheese: Melted for the signature top
- Baguette: Crunchy topping layer
- Butter, garlic, thyme, bay leaf: To flavor the soup
- Salt, pepper, white wine: Balance and deepen flavor
Instructions:
- Prepare the Ingredients: Peel and thinly slice all the onions. Dice the tomatoes if using fresh. Slice the baguette into rounds and grate the Gruyère cheese.
- Caramelize the Onions: In a large, heavy-bottomed pot, melt the butter over medium-low heat. Add the onions and a pinch of salt, stirring regularly. Cook for 30–40 minutes, stirring occasionally, until the onions are a deep golden brown and caramelized. Take your time—this step develops essential flavor.
- Add Tomatoes and Aromatics: Stir in the diced tomatoes, garlic, thyme, and bay leaf. Cook for 3–5 minutes, allowing the tomatoes to soften and their juices to release.
- Deglaze and Simmer: Pour in a splash of white wine to deglaze the pot, scraping up any browned bits from the bottom (this is the “fond,” which adds rich flavor). Let the wine reduce by half, then add the beef stock. Bring to a simmer and let cook for 20–30 minutes so all the flavors meld together.
- Season the Soup: Remove the thyme and bay leaf. Taste, then season with salt and pepper as needed.
- Toast the Baguette: While the soup simmers, preheat your broiler. Place baguette slices on a baking tray and toast until golden, turning once.
- Assemble and Broil: Ladle hot soup into oven-safe bowls. Top each with a toasted baguette slice and a generous handful of grated Gruyère. Place bowls under the broiler until the cheese is melted, bubbling, and golden brown (watch carefully—it happens fast).
- Serve: Carefully remove the hot bowls from the oven and let cool slightly before serving. Enjoy your French Onion Soup piping hot, making sure to scoop up some gooey cheese and crusty bread with every bite.
Explanation:
Caramelizing onions with tomatoes and herbs creates that iconic rich taste. Broiled cheese and bread on top make it extra comforting and visually impressive.
- Onions: Slowly caramelized for deep sweetness
- Tomatoes: Add acidity and richness
- Beef stock: Essential for a strong, savory base
- Gruyère cheese: Melted for the signature top
- Baguette: Crunchy topping layer
- Butter, garlic, thyme, bay leaf: To flavor the soup
- Salt, pepper, white wine: Balance and deepen flavor
6. Green Chicken Chili
Instructions:
- Prepare Ingredients: Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Husk and rinse the tomatillos, then coarsely chop them. Chop the green chiles, onion, cilantro, and mince the garlic. Squeeze the lime for juice and set aside.
- Sear the Chicken: In a large pot or Dutch oven over medium-high heat, add olive oil. Once hot, add the chicken pieces. Sear on all sides until lightly golden but not fully cooked through. Remove the chicken and set aside on a plate.
- Saute Aromatics: In the same pot, add more olive oil if needed. Add chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for another 1 minute, until fragrant.
- Cook Tomatillos & Chiles: Stir in the chopped tomatillos and green chiles. Cook, stirring occasionally, for 5-7 minutes until the tomatillos soften and start to break down, releasing their juices.
- Build Broth: Return the chicken to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Stir in cumin and oregano, then bring the mixture to a gentle boil.
- Simmer: Lower the heat to maintain a simmer. Cover and cook for 20-25 minutes, until the chicken is tender and flavors meld. If desired, shred some chicken pieces gently with two forks in the pot for a more rustic texture.
- Finish with Greens & Lime: In the final 5 minutes of cooking, stir in chopped cilantro. Taste and adjust seasoning with salt, pepper, or more cumin, oregano, or chiles if desired. Remove from heat and stir in fresh lime juice for a tangy finish.
- Serve: Ladle green chicken chili into bowls. Garnish with extra cilantro, a lime wedge, diced avocado, or a sprinkle of crumbled tortilla chips if you like. Serve hot and enjoy the fresh, zesty flavors.
Explanation:
Slow cooking the chicken in a green chili and tomatillo base develops depth and that signature lively flavor, which is highlighted by a squeeze of fresh lime and cilantro.
- Chicken thighs: Tenderness and flavor
- Tomatillos, green chiles: Tangy, green punch
- Cilantro, onion, garlic: Bright aromatics
- Chicken broth, cumin, oregano: Build complexity
- Olive oil, salt, pepper, lime: For finishing
7. Butternut Squash Chili
Instructions:
- Prepare Your Ingredients: Peel and cut the butternut squash into cubes. Dice the bell peppers, onion, and garlic. Drain and rinse the black and kidney beans.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, and bell peppers. Cook, stirring frequently, until the vegetables begin to soften and the onion turns translucent, about 5 minutes.
- Add the Squash and Spices: Add the cubed butternut squash to the pot. Sprinkle in the chili powder and cinnamon. Stir well to evenly coat all the vegetables with the spices, letting them toast for 1–2 minutes until fragrant.
- Build the Base: Pour in the vegetable broth. Add the diced tomatoes (with juices), black beans, and kidney beans. Stir to combine everything thoroughly. If you like a hint of sweetness, drizzle in a bit of maple syrup.
- Simmer: Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 25–30 minutes, stirring occasionally. The chili is ready when the squash is fork-tender and starting to break down and the flavors have melded.
- Season: Taste and adjust seasoning with salt and pepper. Simmer uncovered for another 5 minutes if you’d like a thicker consistency.
- Serve: Ladle the chili into bowls. Garnish with fresh herbs, a dollop of sour cream or vegan substitute, sliced avocado, or a sprinkle of crispy onions for extra flair.
Explanation:
This autumn-inspired chili uses butternut squash for an unexpected, delicious twist—enhanced with a hint of cinnamon or maple syrup to bring out its natural sweetness.
- Butternut squash: Earthy sweetness
- Black and kidney beans: Protein and texture
- Tomatoes, chili powder, cinnamon: Warmth, spice, and bright flavor
- Maple syrup (optional), bell peppers, onion, garlic: Complementary notes
- Olive oil, salt, pepper, vegetable broth: For finishing
8. Creamy Cauliflower Pakora Soup
Instructions:
- Prepare Your Ingredients: Peel and cut the butternut squash into cubes. Dice the bell peppers, onion, and garlic. Drain and rinse the black and kidney beans.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, and bell peppers. Cook, stirring frequently, until the vegetables begin to soften and the onion turns translucent, about 5 minutes.
- Add the Squash and Spices: Add the cubed butternut squash to the pot. Sprinkle in the chili powder and cinnamon. Stir well to evenly coat all the vegetables with the spices, letting them toast for 1–2 minutes until fragrant.
- Build the Base: Pour in the vegetable broth. Add the diced tomatoes (with juices), black beans, and kidney beans. Stir to combine everything thoroughly. If you like a hint of sweetness, drizzle in a bit of maple syrup.
- Simmer: Bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 25–30 minutes, stirring occasionally. The chili is ready when the squash is fork-tender and starting to break down and the flavors have melded.
- Season: Taste and adjust seasoning with salt and pepper. Simmer uncovered for another 5 minutes if you’d like a thicker consistency.
- Serve: Ladle the chili into bowls. Garnish with fresh herbs, a dollop of sour cream or vegan substitute, sliced avocado, or a sprinkle of crispy onions for extra flair.
Explanation:
This autumn-inspired chili uses butternut squash for an unexpected, delicious twist—enhanced with a hint of cinnamon or maple syrup to bring out its natural sweetness.
- Butternut squash: Earthy sweetness
- Black and kidney beans: Protein and texture
- Tomatoes, chili powder, cinnamon: Warmth, spice, and bright flavor
- Maple syrup (optional), bell peppers, onion, garlic: Complementary notes
- Olive oil, salt, pepper, vegetable broth: For finishing
9. Clam Chowder Soup
Instructions:
- Prep the Ingredients: If using fresh clams, scrub them well and soak in cold water to remove sand. Chop the clams or use canned clams, reserving their juice. Dice potatoes, onion, and celery. Cut bacon into small pieces. Chop parsley for garnish.
- Cook the Bacon: In a large pot or Dutch oven, cook bacon over medium heat until crisp. Remove bacon pieces to a paper towel-lined plate, leaving the rendered fat in the pot.
- Sauté Aromatics: Add diced onion and celery to the bacon fat. Cook until softened and fragrant, about 5 minutes.
- Build the Base: Sprinkle flour over the sautéed vegetables. Stir well and cook for 1–2 minutes to form a light roux.
- Add Liquids and Potatoes: Gradually stir in the clam juice (reserved from clams or from a bottle) and 2 cups of water, scraping up any browned bits from the bottom. Add diced potatoes and bay leaf. Bring to a gentle simmer.
- Cook Until Tender: Simmer until the potatoes are fork-tender, about 12–15 minutes.
- Finish with Clams and Cream: Reduce heat to low. Stir in chopped clams, milk or cream, and butter. Simmer gently for 4–5 minutes, just until warmed through—avoid boiling, which can toughen clams.
- Season: Remove the bay leaf. Season chowder with salt and pepper to taste. Stir in half of the cooked bacon (save some for garnish) and some chopped parsley.
- Serve: Ladle the chowder into bowls, topping each with extra bacon bits and parsley. Serve hot optional: add oyster crackers for crunch.
Explanation:
Cream and clam juice make this chowder rich and briny, while potatoes and bacon ensure comforting, classic flavor.
- Fresh/canned clams: Sea-sweetness
- Potatoes, onion, celery: For body and aroma
- Bacon: Smoky depth
- Clam juice, milk/cream, butter, flour: Creamy soup base
- Salt, pepper, bay leaf, parsley: Seasonings
10. Asian Vegetable-Beef Soup
Instructions:
- Prepare the Ingredients: Slice beef (such as sirloin or stew meat) thinly against the grain. Peel and slice the onions and carrots, chop the bok choy, and peel and dice potatoes if using. Mince the garlic and grate or slice ginger. If including Armour dried beef or spicy shrimp ramen noodles, set those aside for later.
- Sear the Beef: In a large soup pot or Dutch oven, heat a drizzle of sesame oil over medium-high heat. Add the sliced beef and quickly sear until browned but not fully cooked through. Remove the beef and set aside.
- Build Flavor Base: In the same pot, add more sesame oil if needed. Sauté the onions until softened, then stir in garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add Broth & Seasonings: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add soy sauce, a star anise pod, and potatoes. Bring to a simmer.
- Simmer: Cook for about 10 minutes until potatoes are just tender. Add carrots and bok choy. If using Armour dried beef, chop and stir it in for extra umami depth.
- Return the Beef & Noodles: Return the beef to the pot. If using, break up the spicy shrimp ramen noodles and add them. Simmer 3-5 more minutes until vegetables are crisp-tender and the beef is cooked through. Remove star anise.
- Season and Finish: Taste and adjust seasoning with salt, pepper, and a few drops more soy sauce or sesame oil if needed.
- Serve: Ladle the hot soup into bowls. Garnish with extra sliced green onions or a sprinkle of sesame seeds if desired. Enjoy with rice or as a one-bowl meal for a complete, balanced dinner.
Explanation
Sliced beef simmers with vegetables in an aromatic, spice-laden broth, borrowing from Asian classics and adding unique garnishes as desired.
- Beef: Meaty main
- Ginger, soy sauce, star anise: Broth flavoring
- Onions, carrots, bok choy: Texture and freshness
- Potatoes, Armour dried beef (optional): Hearty and umami boosts
- Garlic, beef broth, sesame oil, pepper: Aromatics and flavor depth
- Spicy shrimp ramen noodles (optional): Extra flavor and a spicy kick
11. Creamy Chicken Noodle Soup
Instructions:
- Prep the Ingredients: Dice the chicken breast or thighs into bite-sized pieces. Slice the carrots and celery, and finely chop the onion and garlic. Gather thick egg noodles and chop fresh parsley for garnish.
- Cook the Chicken: In a large soup pot, melt butter over medium heat. Add the chicken pieces and cook until lightly browned on all sides and just cooked through. Remove the chicken and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-6 minutes, until softened. Add the minced garlic and cook for another minute.
- Build the Soup Base: Sprinkle flour over the vegetables, stirring to coat. Cook for 1-2 minutes to remove the raw taste. Gradually pour in the chicken broth, stirring continually to avoid lumps, and bring the mixture to a gentle boil.
- Simmer and Add Noodles: Add the cooked chicken back to the pot. Stir in the thick egg noodles. Lower the heat and let the soup simmer for 8-10 minutes, or until the noodles are tender.
- Make It Creamy: Stir in the milk or cream and heat through, making sure not to let the soup boil. Season with salt and pepper to taste.
- Finish and Serve: Stir in the chopped parsley for a fresh finish. Ladle the soup into bowls and serve hot for ultimate comfort.
- Chicken breast/thighs: Lean protein
- Thick egg noodles: Homey comfort
- Carrots, celery, onion, garlic: Classic soup base
- Chicken broth, milk/cream, butter, flour: Velvety broth
- Parsley, salt, pepper: Final touches
Explanation:
Simple ingredients come together for a rich, creamy classic—upgraded with thick noodles and plenty of fresh vegetables.
12. French Lentil and Carrot Soup
Instructions:
- Prepare the Veggies: Rinse the French green lentils thoroughly in a sieve under cold water. Peel and dice the carrots, slice the celery, finely chop the onion, and mince the garlic.
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for another minute.
- Add the Lentils and Herbs: Stir in the rinsed lentils, thyme, and bay leaf. Give everything a good stir to coat the lentils in the vegetable flavors.
- Pour in the Broth: Add the vegetable broth to the pot, ensuring the lentils and veggies are fully covered. Bring to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and simmer for 25–30 minutes, or until the lentils are tender but not mushy. Stir occasionally, and add a splash more broth or water if the soup gets too thick.
- Finish with Flavor: Remove the thyme sprig and bay leaf from the soup. Stir in the red wine vinegar, then season with salt and pepper to taste. Simmer for another 2–3 minutes to let flavors develop.
- Serve: Ladle the hot soup into bowls. Finish with a drizzle of olive oil if desired, and serve with crusty bread for dipping.
Explanation:
Lentils and veggies create a soulful, hearty soup where red wine vinegar at the end sharpens all the flavors.
- French green lentils: Hold shape, earthy flavor
- Carrots, celery, onion, garlic: Aromatic foundation
- Thyme, bay leaf: Herbal notes
- Vegetable broth, olive oil: Soup liquid and sautéing
- Red wine vinegar, salt, pepper: Brighten and season
13. Ham, Potato and Pepper Chowder
Instructions:
- Prepare the Ingredients: Dice the ham, potatoes, and bell peppers. Finely chop the onion and garlic. Measure out your broth, milk or cream, butter, and flour. Chop fresh parsley for garnish.
- Sauté the Aromatics: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3–4 minutes.
- Build the Base: Sprinkle the flour over the aromatics and stir continuously to form a light roux, cooking for 1–2 minutes to remove any raw flour taste.
- Add the Vegetables and Ham: Stir in the diced potatoes, bell peppers, and ham. Continue to cook for another 2–3 minutes, letting the veggies start to soften and the ham to heat through.
- Add Broth and Simmer: Pour in the chicken or vegetable broth, scraping the bottom of the pot to lift any browned bits. Bring to a gentle boil, then reduce heat to a simmer. Cook for 12–15 minutes or until the potatoes are fork-tender.
- Make it Creamy: Lower the heat and slowly stir in the milk or cream. Simmer for another 5 minutes, ensuring not to let it boil, so the soup stays silky and doesn’t curdle.
- Season and Finish: Stir in fresh cracked black pepper and adjust salt if needed. Remove from heat.
- Serve: Ladle the chowder into bowls and garnish with chopped parsley. Serve hot, with crusty bread or crackers on the side for extra comfort.
- Diced ham: Savory, meaty essence
- Potatoes, bell peppers: Substance and sweetness
- Onion, garlic: Aromatics
- Chicken/veg broth, milk/cream, butter, flour: Creamy texture
- Black pepper, parsley: For garnish
Explanation:
This soup is creamy and rich, thanks to ham and potato, while bell peppers and parsley keep it lively and colorful.
- Diced ham: Savory, meaty essence
- Potatoes, bell peppers: Substance and sweetness
- Onion, garlic: Aromatics
- Chicken/veg broth, milk/cream, butter, flour: Creamy texture
- Black pepper, parsley: For garnish
14. Chorizo Soup
Instructions:
- Prep the Ingredients: Slice the chorizo sausage into rounds or half-moons. Dice the potatoes into bite-sized cubes. Chop the kale, tomatoes, onion, and mince the garlic. Rinse and drain the beans.
- Brown the Chorizo: In a large soup pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chorizo slices and cook, stirring occasionally, until the sausage releases its oils and becomes slightly crisp around the edges, about 5–6 minutes. Remove some of the rendered oil if there’s too much, leaving a couple of tablespoons for flavor.
- Sauté the Aromatics: To the pot with the chorizo, add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent.
- Build the Broth: Stir in the diced potatoes and cook for 2–3 more minutes to absorb flavor. Add the chopped tomatoes and sprinkle in smoked paprika, stirring to combine.
- Simmer the Soup: Pour in the chicken broth, scraping up any browned bits on the bottom of the pot for extra depth. Bring the soup to a gentle boil, then lower the heat and simmer for 10–12 minutes, until the potatoes are almost tender.
- Add Beans and Kale: Stir in the drained beans and chopped kale. Continue to simmer for another 5–7 minutes, until the kale is wilted and the beans are heated through.
- Season and Finish: Taste the soup and season with salt and pepper as needed. Simmer a few more minutes for flavors to meld.
- Serve: Ladle the soup into bowls. Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of extra smoked paprika for a finishing touch. Enjoy with crusty bread for a hearty meal.
- Chorizo sausage: Spicy, smoky flavor base
- Beans, potatoes, kale: Heartiness and balance
- Tomatoes, onion, garlic: Robust broth
- Chicken broth, smoked paprika: Rounds out flavor
- Olive oil, salt, pepper: Final touches
Explanation:
Bold chorizo flavors infuse the broth, with beans and veggies adding body and kale balancing spice with greens.
- Chorizo sausage: Spicy, smoky flavor base
- Beans, potatoes, kale: Heartiness and balance
- Tomatoes, onion, garlic: Robust broth
- Chicken broth, smoked paprika: Rounds out flavor
- Olive oil, salt, pepper: Final touches
15. Bratwurst Soup
Ingredients & Instructions:
- Prep the Ingredients: Slice the bratwurst sausages into rounds or half-moons. Peel and dice the potatoes. Rinse the sauerkraut if you prefer a milder flavor, then drain it well. Chop the onion, carrot, and celery. Measure out the chicken broth, cream, mustard, dill, and chop fresh parsley for garnish.
- Brown the Bratwurst: In a large soup pot or Dutch oven, heat a drizzle of oil over medium heat. Add the bratwurst pieces and cook, stirring occasionally, until they are browned and release some of their flavorful fat—about 5–6 minutes. Remove the bratwurst and set aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the chopped onion, carrot, and celery to the pot. Sauté for 4–5 minutes until softened and fragrant.
- Build the Base: Stir in the potatoes and sauerkraut, sautéing for another 2–3 minutes. Add the mustard, stirring to combine and coat the vegetables. Sprinkle in a pinch of dill and season with salt and pepper.
- Add Broth & Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, or until the potatoes are fork-tender.
- Return Bratwurst & Finish with Cream: Add the browned bratwurst back to the pot. Reduce heat to low and gently stir in the cream and chopped parsley. Taste and adjust seasoning, adding more salt, pepper, or dill as needed.
- Serve: Ladle the soup into bowls and garnish with extra fresh parsley or a swirl of cream if desired. Serve hot with crusty bread or rye crackers for a complete and comforting meal.
- Bratwurst: Salty, robust sausage
- Potatoes, sauerkraut, onion, carrot, celery: Texture and tang
- Chicken broth, mustard, dill, parsley, cream: Layers of flavor
- Salt, pepper: To taste
Explanation:
Combining German flavors bratwurst, sauerkraut, dill results in a unique, comforting soup that’s creamy and just a bit tangy.
- Bratwurst: Salty, robust sausage
- Potatoes, sauerkraut, onion, carrot, celery: Texture and tang
- Chicken broth, mustard, dill, parsley, cream: Layers of flavor
- Salt, pepper: To taste
16. Deb’s Mushroom & Barley Soup
Ingredients & Instructions:
- Prepare the Ingredients: Clean and slice the mixed wild mushrooms. Rinse the pearl barley under cold water. Peel and chop the onion, carrots, and celery. Mince the garlic.
- Sauté the Mushrooms: In a large soup pot, heat olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 7–10 minutes. Remove a small portion of sautéed mushrooms for garnish, if desired.
- Add Aromatics: Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté for 5–6 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Toast the Barley: Add the rinsed pearl barley to the pot and stir for 1–2 minutes, letting it toast lightly with the vegetables to bring out its nutty flavor.
- Build the Broth: Pour in the vegetable broth and add the thyme and bay leaf. Bring to a gentle boil, then reduce heat to a low simmer.
- Simmer the Soup: Cover and simmer for 35–40 minutes, stirring occasionally, until the barley is tender and the flavors have melded. Add a splash more broth or water if the soup gets too thick.
- Season and Finish: Remove the thyme sprig and bay leaf. Season the soup with salt and pepper to taste. Simmer another 2–3 minutes, then stir in a drizzle of olive oil for extra richness.
- Serve: Ladle the hot soup into bowls. Garnish with the reserved sautéed mushrooms and a sprinkle of fresh herbs if desired. Serve with crusty bread for a comforting, hearty meal.
- Mixed wild mushrooms: Deep, earthy umami
- Pearl barley: Chewy, nutritious base
- Onion, carrots, celery, garlic: Aromatic mix
- Vegetable broth, thyme, bay leaf: Hearty broth
- Olive oil, salt, pepper: To finish
Explanation:
Barley’s chew and mushrooms’ earthiness make this a vegetarian classic, ideal for lovers of rich, savory soup.
- Mixed wild mushrooms: Deep, earthy umami
- Pearl barley: Chewy, nutritious base
- Onion, carrots, celery, garlic: Aromatic mix
- Vegetable broth, thyme, bay leaf: Hearty broth
- Olive oil, salt, pepper: To finish
17. Chicken Meatball Soup
Ingredients & Instructions:
- Prepare the Meatballs: In a large bowl, combine ground chicken, grated Parmesan cheese, breadcrumbs or panko, egg, Italian herbs, minced garlic, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
- Form the Meatballs: Using damp hands, shape the mixture into small, bite-sized meatballs (about 1 inch in diameter) and place them on a tray or plate. You should have about 18–20 meatballs.
- Sear the Meatballs (Optional): For extra flavor and a firmer texture, heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally, until lightly browned on all sides (they do not need to be cooked through). Set aside. You can also skip this step and poach the raw meatballs directly in the soup for a softer result.
- Start the Soup Base: In a large soup pot, heat a little olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and fragrant. Add minced garlic and cook for 1 more minute.
- Add Broth and Orzo: Pour in the chicken broth and bring to a simmer. Stir in the orzo and continue to simmer for 5 minutes.
- Poach the Meatballs: Gently add the meatballs to the simmering broth. Cook for 10–12 minutes, or until the meatballs are fully cooked (they should be firm and register at least 165°F/74°C internally) and the orzo is tender.
- Season and Finish: Taste the soup and adjust seasoning with salt and pepper as needed. Add chopped fresh parsley just before serving.
- Serve: Ladle the soup—ensuring each bowl gets a good mix of meatballs, vegetables, broth, and orzo—into soup bowls. Garnish with extra parsley or a sprinkle of grated Parmesan cheese if desired.
Explanation:
Savory chicken meatballs are poached in the broth for extra flavor, with orzo providing additional heartiness.
- Ground chicken: Tender, flavorful meatballs
- Parmesan cheese, breadcrumbs, egg, Italian herbs: Bind and boost flavor
- Garlic, carrots, celery, onion: Broth base
- Orzo: Adds texture and bulk
- Chicken broth, parsley, salt, pepper: Rounds out the soup
18. Spicy Sweet Potato Kale Cannellini Soup
Ingredients:
- Sweet potato: Sweet, soft bites
- Kale: Leafy, vitamin-rich greens
- Cannellini beans: Creamy texture
- Onion, garlic, chili flakes: Heat and flavor
- Vegetable broth, olive oil, salt, pepper: Soup foundation
- Optional: homemade sweet potato tortilla chips for garnish
Instructions:
- Prepare the Ingredients: Peel and dice the sweet potato into small cubes. Rinse the kale and chop or tear it into bite-sized pieces, removing the tough stems. Finely dice the onion and mince the garlic. Drain and rinse the cannellini beans.
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and chili flakes, cooking for one more minute until fragrant.
- Cook the Sweet Potato: Add the sweet potato cubes to the pot. Sauté for another 3–4 minutes, allowing them to begin softening and pick up flavor from the aromatics.
- Build the Soup Base: Pour in the vegetable broth, scraping the bottom of the pot to lift any browned bits. Bring to a gentle boil and reduce the heat to a steady simmer.
- Simmer: Let the soup simmer for 10–12 minutes or until the sweet potatoes are almost tender when pierced with a fork.
- Add Kale and Beans: Stir in the chopped kale and cannellini beans. Continue simmering for 4–5 more minutes, just until the kale has wilted and the beans are warmed through.
- Season: Taste the soup and adjust the salt, pepper, or chili flakes to your preferred spice level. Allow everything to simmer together for another minute or two so the flavors meld.
- Serve: Ladle the soup into bowls. For added crunch and a fun garnish, top with homemade sweet potato tortilla chips if desired. Serve hot and enjoy a bowl that’s as nutritious as it is comforting.
Explanation:
A balanced bowl that hits sweet, spicy, and hearty, with beans for creaminess and kale for bite.
- Sweet potato: Sweet, soft bites
- Kale: Leafy, vitamin-rich greens
- Cannellini beans: Creamy texture
- Onion, garlic, chili flakes: Heat and flavor
- Vegetable broth, olive oil, salt, pepper: Soup foundation
- Optional: homemade sweet potato tortilla chips for garnish
19. Over-the-Rainbow Minestrone
Ingredients & Instructions:
- Prepare the Vegetables: Rinse and drain the beans if using canned, or soak and cook dried beans in advance. Dice the zucchini, carrots, potatoes, tomatoes, and chop the green beans into bite-sized pieces. Finely chop the spinach, onion, celery, and garlic.
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, celery, and garlic. Cook for 3–4 minutes, stirring often, until softened and fragrant.
- Add the Hearty Veggies: Stir in the carrots, potatoes, zucchini, green beans, and a pinch of salt. Cook for another 4–5 minutes, allowing the vegetables to begin softening.
- Build the Broth: Pour in the low-sodium vegetable broth, scraping up any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle boil.
- Add Tomatoes and Beans: Stir in the diced tomatoes (with their juices) and the prepared beans. Reduce the heat to maintain a steady simmer and let everything cook together for 10–12 minutes, until the vegetables are just tender.
- Add Pasta and Spinach: Stir in the small pasta and spinach. Continue to simmer, stirring occasionally, until the pasta is tender but not mushy, about 8–10 minutes (check your pasta’s package for timing).
- Season and Adjust: Taste the soup and adjust with salt and pepper as needed. Simmer for another 2–3 minutes so all the flavors blend beautifully.
- Serve: Ladle the hot minestrone into bowls. Drizzle each serving with a bit of olive oil for added richness. Garnish with extra fresh herbs, grated Parmesan, or a squeeze of lemon if desired. Serve with crusty bread or as a vibrant, wholesome meal on its own.
- Beans, small pasta: Classic minestrone mix
- Zucchini, carrots, green beans, tomatoes, potatoes, spinach, onion, celery, garlic: Colorful vegetables
- Low-sodium vegetable broth, olive oil, salt, pepper: Base and finish
Explanation:
A festival of color and flavor, this low-calorie soup crafts a fresh, satisfying experience with every spoonful.
20. Slow-Cooker Pork Pozole
Instructions:
- Prep the Pork Shoulder: Trim any excess fat off the pork shoulder and cut it into large chunks (about 2–3 inches each). Season the pork all over with salt, pepper, and cumin.
- Prepare the Chilies: If using dried red chilies, remove stems and seeds. Toast them in a dry skillet over medium heat until fragrant, about 1–2 minutes per side. Place the toasted chilies in a bowl, cover with hot water, and let soak for 20 minutes until softened. Blend the soaked chilies with a little of their soaking liquid to make a smooth chili paste.
- Load the Slow Cooker: In the slow cooker, add the seasoned pork shoulder, chopped onion, minced garlic, chili paste (or chili powder, if using), oregano, cumin, bay leaf, and chicken broth. Stir to distribute the spices and aromatics.
- Cook Low and Slow: Cover and cook on low for 7–8 hours (or high for 4–5 hours), until the pork is fork-tender and shreds easily.
- Shred the Pork and Add Hominy: Remove the pork pieces to a large bowl and shred using two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker, add the drained hominy, and stir to combine. Let everything warm through on low for an additional 30 minutes so the flavors meld.
- Taste and Adjust: Taste the pozole and adjust seasoning as needed with more salt, pepper, or a squeeze of lime juice.
- Serve and Garnish: Ladle hot pozole into bowls. Top each serving with thinly sliced radishes, shredded cabbage, fresh cilantro, extra lime wedges, and any other favorite garnishes like diced avocado or tortilla strips. Enjoy a hearty, traditional bowl of slow-cooked flavor.
Explanation:
The slow-cooked pork melts into a chili-laced broth, with classic pozole toppings supplying crunch, spice, and zest.
- Pork shoulder: Tender, flavorful meat
- Hominy: Chewy corn for authenticity
- Onion, garlic, red chilies/chili powder: Depth and heat
- Chicken broth, oregano, cumin, bay leaf: Complex broth
- Radishes, cabbage, lime, cilantro: Crunch and brightness
- Salt, pepper: For seasoning
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