Soup recipes easy and quick
Making soup at home seems like it takes forever, but the right recipes change that completely. Quick soup recipes use smart shortcuts like canned beans, rotisserie chicken, and frozen vegetables to cut your cooking time in half. These time savers mean you can put a hot bowl of homemade soup on the table in 15 to 25 minutes. The soups taste just as good as the ones that simmer for hours because you build flavors through smart ingredient choices and proper seasoning techniques.
Busy weeknights call for meals that come together fast without sacrificing taste or nutrition. Soup fits this need perfectly because one pot creates a complete meal packed with vegetables, protein, and satisfying flavors. You can make everything in your kitchen using ingredients already sitting in your pantry and freezer. These recipes walk you through each step clearly so even beginners can create restaurant-quality soups at home. Each recipe includes exact measurements, cooking times, and simple techniques that guarantee success every time.
15-Minute Chicken Soup
This chicken soup comes together fast and tastes like you spent hours cooking it. You skip the long simmering time by using rotisserie chicken and pre-made broth. The result gives you a comforting bowl of soup when you need something warm and satisfying but have almost no time to cook.
Ingredients
- 2 cups shredded rotisserie chicken
- 4 cups chicken broth
- 1 cup egg noodles
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
How to Make It
Prep Your Vegetables: Dice the carrots, celery, and onion into small, uniform pieces so they cook quickly. Mince the garlic and set everything aside. Using pre-cut vegetables saves even more time.
Cook the Base: Heat olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Cook for 3 minutes, stirring occasionally until the vegetables start to soften. Add the minced garlic and cook for 30 seconds until you smell the aroma.
Add Broth and Seasonings: Pour the chicken broth into the pot. Add the bay leaf, thyme, salt, and pepper. Turn the heat to high and bring everything to a boil. This takes about 2 minutes.
Add Noodles and Chicken: Once the broth boils, add the egg noodles. Cook for 6 minutes, stirring occasionally. The noodles will absorb some broth and become tender. Add the shredded chicken during the last 2 minutes of cooking. The chicken just needs to heat through since it’s already cooked.
Final Touches: Remove the bay leaf and taste the soup. Add more salt and pepper if needed. Ladle the soup into bowls and serve immediately. You can garnish with fresh parsley or a squeeze of lemon juice for extra brightness.
Quick Tomato Soup with Grilled Cheese
Tomato soup and grilled cheese make the perfect comfort food combination. This recipe creates a smooth, creamy soup in just 20 minutes. Pairing it with crispy, melted cheese sandwiches gives you a complete meal that satisfies everyone at the table.
Ingredients
For the Soup:
- 2 cans (28 ounces each) crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Grilled Cheese:
- 8 slices bread
- 8 slices cheddar cheese
- 4 tablespoons butter
How to Make It
Start the Soup Base: Melt butter in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens and turns translucent. Add the minced garlic and cook for another 30 seconds. The garlic should smell fragrant but not turn brown.
Build the Tomato Flavor: Pour the crushed tomatoes into the pot. Add vegetable broth and stir everything together. Sprinkle in the dried basil and sugar. The sugar balances the acidity that comes naturally in tomatoes. Bring the mixture to a simmer and let it cook for 10 minutes. Stir occasionally to prevent sticking.
Blend and Finish: Use an immersion blender to puree the soup until completely smooth. You can also transfer it to a regular blender in batches, but be careful with hot liquid. Pour the heavy cream into the soup and stir well. Season with salt and pepper. Keep the soup warm on low heat while you make the sandwiches.
Make the Grilled Cheese: Heat a large skillet over medium heat. Butter one side of each bread slice. Place four slices in the pan, buttered side down. Put two cheese slices on each piece of bread. Top with the remaining bread slices, buttered side up. Cook for 3 minutes until the bottom turns golden brown. Flip the sandwiches and cook for another 3 minutes. The cheese should melt completely and the bread should be crispy.
Serve Together: Ladle the hot tomato soup into bowls. Cut each grilled cheese sandwich diagonally into two triangles. Place the sandwiches on plates next to the soup bowls. You can dip the sandwich directly into the soup for the best experience. This combination works great for lunch or a light dinner.
Fast Vegetable Soup Using Frozen Vegetables
Frozen vegetables cut your prep time in half and taste just as good as fresh ones. This soup cooks in 20 minutes and uses whatever frozen vegetables you have in your freezer. You get a nutritious meal without spending time washing, peeling, and chopping.
Ingredients
- 4 cups frozen mixed vegetables
- 6 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 bay leaf
How to Make It
Create the Flavor Base: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 2 minutes until it softens. Add the minced garlic and stir for 30 seconds. The garlic will release its smell quickly.
Add the Liquids: Pour the vegetable broth into the pot. Add the can of diced tomatoes with all the juice. Drop in the bay leaf. Sprinkle the Italian seasoning and paprika over everything. Stir well and turn the heat to high.
Add Frozen Vegetables: Once the broth starts boiling, add all the frozen vegetables directly into the pot. You do not need to thaw them first. The vegetables will bring the temperature down, so keep the heat on high until it boils again. This takes about 3 minutes.
Cook Until Tender: Reduce the heat to medium and let the soup simmer for 12 minutes. The vegetables will cook through and become tender. Stir the soup every few minutes to make sure nothing sticks to the bottom. The flavors will blend together as it cooks.
Season and Serve: Remove the bay leaf and taste the soup. Add salt and pepper based on your preference. Some people like to add a splash of lemon juice at this point for brightness. Ladle the soup into bowls and serve hot. This soup stores well in the fridge for five days and tastes even better the next day.
20-Minute Minestrone Soup
Minestrone soup traditionally simmers for hours, but this version delivers the same hearty flavor in just 20 minutes. You use canned beans and quick-cooking pasta to speed things up. The result gives you a thick, filling soup packed with vegetables and Italian flavors.
Ingredients
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (ditalini or elbow macaroni)
- 1 cup diced carrots
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Parmesan cheese for serving
How to Make It
Cook the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and carrots. Cook for 3 minutes, stirring occasionally. The carrots will start to soften slightly. Add the minced garlic and cook for 30 seconds until you smell the aroma.
Build the Soup Base: Pour the vegetable broth into the pot. Add the can of diced tomatoes with all the liquid. Stir in the oregano and basil. Turn the heat to high and bring everything to a boil. This takes about 3 minutes.
Add Pasta and Vegetables: Once the soup boils, add the small pasta. Stir well to prevent the pasta pieces sticking together. Add the diced zucchini after 2 minutes. Let everything cook for 6 minutes total. The pasta should become tender and the zucchini will soften.
Add Beans and Greens: Stir in the kidney beans and chopped spinach. The spinach wilts quickly, so you only need to cook for 2 more minutes. The beans just need to heat through since they come already cooked in the can.
Serve Hot: Ladle the minestrone into bowls. Sprinkle grated parmesan cheese on top of each serving. You can also drizzle a little olive oil over the soup for extra richness. Serve with crusty bread on the side. This soup gets thicker as it sits because the pasta absorbs liquid, so add more broth when reheating leftovers.
Also Check: Best Mediterranean diet recipes
Egg Drop Soup in 10 Minutes
Egg drop soup stands out as one of the fastest soups you can make at home. This Chinese restaurant favorite needs just a handful of ingredients and comes together in minutes. The silky egg ribbons create a comforting texture that makes this soup special.
Ingredients
- 4 cups chicken broth
- 3 large eggs
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 green onions, thinly sliced
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- Salt and white pepper to taste
How to Make It
Prepare the Eggs: Crack the eggs into a bowl and beat them lightly with a fork. The eggs should mix together but do not need to become completely smooth. Set the bowl aside. Slice the green onions and separate the white parts and the green tops.
Make the Cornstarch Slurry: Mix cornstarch and water in a small bowl until smooth. This mixture will thicken the soup slightly and give it the right texture. Stir well so no lumps remain.
Heat the Broth: Pour chicken broth into a medium pot and turn the heat to high. Add the soy sauce, sesame oil, ground ginger, and the white parts of the green onions. Bring the broth to a rolling boil. This takes about 4 minutes.
Thicken the Soup: Stir the cornstarch slurry one more time and pour it slowly into the boiling broth. Keep stirring as you add it. The soup will thicken slightly within 30 seconds. You want it just thick enough to support the egg ribbons.
Create the Egg Ribbons: Turn the heat to medium. Use a fork or spoon to stir the soup in a circular motion, creating a gentle whirlpool. Slowly pour the beaten eggs into the moving soup in a thin stream. The eggs will cook instantly and form delicate ribbons. Keep stirring gently for about 20 seconds. The slower you pour the eggs, the prettier the ribbons will look.
Season and Serve: Turn off the heat and taste the soup. Add salt and white pepper based on your preference. Ladle the soup into bowls and sprinkle the green parts of the green onions on top. You can add a few drops of sesame oil to each bowl for extra flavor. Serve immediately while the soup stays hot and the eggs remain silky.
Quick Black Bean Soup
Black bean soup delivers protein and fiber in a simple, satisfying bowl. This version uses canned black beans so you skip the overnight soaking and long cooking time. The soup comes together in 25 minutes and tastes rich and filling.
Ingredients
- 3 cans (15 ounces each) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 small onion, diced
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Sour cream and cilantro for serving
How to Make It
Cook the Vegetables: Heat olive oil in a large pot over medium-high heat. Add the diced onion and bell pepper. Cook for 4 minutes, stirring occasionally until the vegetables soften. Add the minced garlic and cook for 30 seconds. The garlic should smell fragrant but not burn.
Add Spices: Sprinkle the cumin, chili powder, and smoked paprika over the vegetables. Stir everything together and cook for 1 minute. This step releases the flavors in the spices and makes them smell amazing.
Build the Soup: Pour the vegetable broth into the pot. Add the diced tomatoes with their juice. Stir in two cans of black beans. Take the third can of beans and mash them roughly with a fork before adding them to the pot. The mashed beans will thicken the soup and make it creamier.
Simmer and Blend: Bring the soup to a boil, then reduce the heat to medium. Let it simmer for 15 minutes. The flavors will blend together and the soup will thicken. Stir occasionally to prevent sticking. If you want a smoother texture, use an immersion blender to puree about half the soup. Leave some beans whole for texture.
Finish and Serve: Turn off the heat and squeeze lime juice into the soup. Stir well and taste. Add salt and pepper as needed. The lime juice brightens all the flavors and makes the soup taste fresh. Ladle the soup into bowls and top each serving with a dollop of sour cream and fresh cilantro. You can also add diced avocado, shredded cheese, or tortilla chips on top for extra texture.
Simple Mushroom Soup
Mushroom soup brings an earthy, rich flavor that feels fancy but takes minimal effort. This recipe uses button mushrooms you can find at any grocery store. The soup cooks in 25 minutes and creates a creamy bowl without needing complicated techniques.
Ingredients
- 1 pound button mushrooms, sliced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
How to Make It
Prepare the Mushrooms: Wipe the mushrooms clean with a damp paper towel. Slice them into thin pieces so they cook evenly. Dice the onion and mince the garlic. Set everything aside.
Cook the Mushrooms: Melt butter in a large pot over medium-high heat. Add the sliced mushrooms and cook for 6 minutes without stirring too much. The mushrooms will release their water first, then start to brown. Stir occasionally. Once they turn golden brown, add the diced onion and cook for 3 more minutes. Add the garlic and cook for 30 seconds.
Make the Base: Sprinkle flour over the mushrooms and stir well. The flour will coat everything and create a paste. Cook for 1 minute while stirring constantly. This step removes the raw flour taste.
Add Broth and Simmer: Pour the vegetable broth slowly into the pot while stirring. The flour mixture will dissolve and thicken the broth. Add the dried thyme. Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for 10 minutes. The soup will thicken as it cooks and the flavors will blend together.
Blend and Add Cream: Use an immersion blender to puree about half the soup. You can also transfer half to a regular blender and blend until smooth, then pour it back. This creates a creamy texture while keeping some mushroom pieces for bite. Pour in the heavy cream and stir well. Heat the soup for 2 more minutes but do not let it boil.
Season and Serve: Taste the soup and add salt and pepper as needed. Mushrooms need a good amount of salt to bring out their flavor. Ladle the soup into bowls and sprinkle fresh parsley on top. You can also add a drizzle of cream or a few sautéed mushroom slices as garnish. This soup pairs well with crusty bread or crackers.
Time-Saving Tips for Faster Soup Cooking
Use Pre-Cut Vegetables: Buying pre-chopped vegetables saves 10 to 15 minutes of prep time. Frozen vegetables come already cut and cleaned, so you can toss them straight into the pot. The extra cost pays off when you need dinner on the table quickly.
Keep Rotisserie Chicken on Hand: A rotisserie chicken gives you cooked meat ready to use. Pull the meat off the bones and store it in containers in your fridge. You can add it to any soup during the last few minutes of cooking.
Start with Boiling Water: Fill your kettle and boil water while you prep other ingredients. Pour the hot water into your pot when the recipe calls for broth or water. This simple step cuts 5 minutes off your cooking time.
Choose Quick-Cooking Ingredients: Small pasta shapes cook in 6 to 8 minutes compared to larger shapes that need 12 minutes. Red lentils break down in 15 minutes while brown lentils take 30 minutes. Canned beans just need heating, but dried beans require hours of soaking and cooking.
Cut Vegetables Small: Smaller pieces cook faster than large chunks. Dice vegetables into half-inch pieces instead of one-inch cubes. This simple change can reduce cooking time by 5 to 10 minutes.
Use an Immersion Blender: An immersion blender purees soup right in the pot. You avoid transferring hot liquid to a regular blender in batches. This tool saves time and reduces the number of dishes you need to wash.
Keep Quality Broth Stocked: Buy boxes or cartons of chicken, beef, and vegetable broth so you always have them available. Store-bought broth gets soup on the table fast without the hours needed for homemade versions.
Prep Ingredients in Advance: Spend 10 minutes on Sunday chopping vegetables for the week. Store them in containers in your fridge. You can also freeze chopped onions, peppers, and celery in bags for later use.
Use Canned Tomatoes: Canned tomatoes come peeled, chopped, and ready to use. Fresh tomatoes need blanching, peeling, and dicing, which adds 15 minutes to your prep. Canned versions taste just as good in soup.
Make Double Batches: Cook twice as much soup and freeze half for later. Reheat frozen soup in 10 minutes for a meal that feels homemade but requires almost no work. Most soups freeze well for up to three months.