kinds of soups recipes

From quick and easy recipes, you’ll find the best soups for every occasion. Why not try something new for dinner tonight!

Cook the perfect soup, every time!

With these great ideas, we hope you found what you were looking for! These recipes are for every occasion and the whole family will love them!

Browse through a large collection of Recipes of veg soups, healthy soups, soups for weight loss and tomato soups and follow the easy step to create the perfect meal, every time.

1. Soup with Kale and Beans

Fan following of bean soup in the Americas surpasses that of anywhere in the world and the innovations in kitchens around the US has been persistent.

This love bean soup with Kale has also been heightened with the new ‘healthy tag’ being attached to the beans.

A quick culinary survey would reveal that multiple-bean soups (vegan bean soup with kale, black bean soup with kale, Tuscan bean soup, Navy bean soups, etc)  have especially been in high demand around the restaurants and health-cafes around the world.

Get the Best Recipe for White Bean Soup with Kale. 

Bean Soup With Kale recipe


1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, chopped
2 carrots, sliced
4 cups kale, chopped (remove spiny sections) wash, but do not dry
5 cups vegetarian broth (divided- reserving 1 cup)
2 – 15-ounce cannellini beans, not drained (reserve 1 can)
28 ounce can diced tomatoes
2 teaspoons Italian herb seasoning
Salt and pepper, to taste
Parmesan cheese, shredded, optional

Recipe to Make White Bean Soup with Kale

  1. Heat oil in a large pot over medium heat. Add onion, garlic and carrots, saute until soft.
  2. Add kale and sauté for about 15 minutes more.
  3. Add 4 cups of the broth, 1 can of beans and tomatoes. Then add herbs, salt, and pepper.
  4. Cover and simmer 20 minutes.
  5. While it is simmering – put reserved beans and broth in blender and blend.
  6. Stir bean mixture into the soup to thicken a little bit.
  7. Simmer 15 minutes more.
  8. Sprinkle with cheese, if desired

2. Butternut Squash Soup Recipe Best

Butternut squash is a type of winter squash having a sweet, nutty taste similar to the taste of a pumpkin. It is a large oblong-shaped vegetable which grows on a vine.

Butternut Squash soup recipe is easy to make. It is made of orange fleshy pulp that is held by yellow skin. When it is ripe, it becomes orange – the riper it gets, the deeper the orange color and becomes sweeter and richer in flavor.

The seeds can also be eaten whether raw or roasted. In Australia and New Zealand, the butternut squash is known as Butternut pumpkin. Butternut squash soup recipe is healthy for everyone.

butternut squash soup recipe best

Ingredients Healthy Butternut squash soup Recipe

3 pounds butternut squash
3 tablespoons olive oil, divided
3 teaspoons kosher salt, divided
1/8 teaspoon black pepper
1 tablespoon organic butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
32 ounce container vegetable broth
2 cups water
1/2 cup non-dairy milk

Preparation of Healthy Butternut squash soup

Preheat oven to 400°F.

  1. Peel and seed the squash.
  2. Cut squash into 1-inch cubes and place them on a rimmed baking sheet.
  3. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper, toss to coat.
  4. Spread in a single layer and roast for 15 minutes.
  5. Stir the squash and continue to roast until softened, about 15 minutes more.
  6. Meanwhile, heat the butter substitute and the remaining oil in a stockpot over medium heat.
  7. Add the onion, celery, and sage and cook until softened, about 7 minutes.
  8. Add the broth, 2 cups of water, the remaining salt, and the squash.
  9. Bring to a boil.
  10. Reduce heat and simmer for 30 minutes.
  11. Remove from heat.
  12. Let cool for 10 minutes.
  13. Working in batches, transfer the soup to a blender.
  14. Add non-dairy milk and puree until smooth.
  15. Return soup to the pot and warm over medium heat.

Serves 6-8

Note: To make preparation easier, use already cut-up butternut squash. Can be found in the produce section of your local supermarket.

Also Visit: Recipes of Breakfast

3. Gazpacho Soup Recipe Easy

Go through one of the finest gazpacho cold soup recipes among the Internet. You can try it at your home and we assure you that it will taste the best Gazpacho soup recipe which is also very easy to prepare.

gazpacho soup recipe easy

Ingredients of Cold Gazpacho Soup Recipe

46 ounce can tomato juice, not from concentrate
6 tablespoons fresh lemon juice or white wine vinegar
6 tablespoons extra virgin olive oil
4 tablespoons vegan Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cucumbers (pickling are the best) peeled, seeded and chopped
2 red bell peppers, seeded and chopped
1 green bell pepper, seeded and chopped
4 plum tomatoes, seeded and chopped
Chopped cilantro, optional

Preparation of Cold Gazpacho soup

  1. Combine in a large bowl tomato juice through pepper.
  2. Add vegetables and mix well.
  3. Garnish with the cilantro.
  4. Chill.
  5. The longer gazpacho sits, the more intense the flavor.
  6. Mix well before serving.

4. Lentil and Mushroom Soup Recipe

Lentil and Mushroom Soup recipe


1 tablespoon olive oil
2 cups chopped yellow onions
1 garlic clove, minced
6 cups (or more) water
2 cups lentils, rinsed
2 cups diced carrots
2 cups sliced fresh mushrooms
1 cup diced celery
1 bay leaf
1 teaspoon dried rosemary, optional
Pinch of dried, crushed red pepper flakes
Salt and pepper

Preparation of Lentil and Mushroom Soup Recipe

  1. 1 cup chopped seeded plum tomatoes or 3 ounces of tomato paste.
  2. 1/2 cup chopped watercress or parsley (optional)
  3. Heat oil in a heavy large saucepan or Dutch oven over
    medium heat.
  4. Add onions and saute until golden, about 10 minutes.
  5. Add garlic and stir 2 minutes.
  6. Add water through red pepper and bring to a boil.
  7. Reduce heat to medium, cover and simmer until lentils and vegetables
    are tender, adding more water if the soup is too thick, about 45 minutes.
  8. Discard bay leaf. Add tomatoes to the soup; simmer 5 minutes.
  9. Season to taste with salt and pepper.
  10. Ladle soup into bowls. Sprinkle with watercress or parsley, if desired.

5. Pasta e Fagioli Soup Olive Garden

An easy and healthy pasta e Fagioli soup recipe that’s loaded with good for your veggies like carrots, kidney beans, Olives, tomatoes, and garlic cloves, and my personal favorite – garlic.

pasta e fagioli soup olive garden

Ingredients to Make Pasta e Fagioli Soup

2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional

Preparation of Pasta e Fagioli soup Recipes

  1. Heat oil in a large stockpot over medium heat.
  2. Add the onion and garlic.
  3. Cook, stirring occasionally for 3-5 minutes.
  4. Add broth, tomatoes, beans and pasta.
  5. Cook for 15 minutes. Stirring occasionally.
  6. Add spinach, salt and oregano.
  7. Add more salt and pepper to taste.

6. White Bean and Swiss Chard Soup

white bean and swiss chard soup

Ingredients to Make Tuscan White Bean soup with Swiss Chard

1 bunch Swiss chard (about 1 pound)
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
1 quart vegetable broth
3 cups water
2 – 15 ounce cans cannellini beans, drained and rinsed
1/2 cup freshly grated Parmesan cheese, plus more for garnishing, if desired
Salt and freshly ground pepper

Preparation of White Bean and Swiss Card Soup

  1. Rinse chard well, trim off and discard discolored stem ends.
  2. Tear leaves from stems.
  3. Thinly slice rest of stems crosswise.
  4. Cut leaves into 1-inch pieces.
  5. Pour oil into a 4-5 quart pan over medium heat.
  6. Add chard stems and garlic.
  7. Stir often until stems are limp, about 10 minutes.
  8. Add chard leaves, broth, and 3 cups water.
  9. Bring to a simmer; cook, stirring occasionally, until chard is tender to bite, 10 minutes longer.
  10. Add beans and stir occasionally until hot, 1 to 2 minutes.
  11. Stir in 1/2 cup Parmesan cheese.
  12. Add salt and pepper to taste.
  13. Ladle into bowls; serve with more Parmesan cheese, if desired.

Serves 4-6

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