12 Soup Recipes So Delicious, They Blow Main Course Out Of The Water

Soup is the ultimate comfort food and if it＊s made right, it can be a healthy and filling meal by itself. Try making one of these quick and easy soup recipes the next time you＊re in the mood to cook.

1. Mixed vegetable soup

via Veg Recipes of India

Ingredients
? 1 cup shredded cabbage
? 1/2 cup finely chopped carrots
? 1/2 cup sliced mushrooms
? 1/2 cup chopped capsicum (red, green or yellow)
? 1/3 cup moong sprouts
? 1/4 cup finely chopped French beans
? 1 small onion, finely chopped (can substitute with spring onions)
? 2 tsp finely chopped celery (optional)
? 1 tsp finely chopped garlic
? 3 cups water
? 2 tsp soy sauce
? 1/2 tsp black pepper powder
? 1 tbsp oil
? Salt as required

Method
? Heat the oil in a pan. Add the onions and garlic. Cook them till the onions are translucent.
? Add the chopped mix veggies and stir well.
? Cook on a medium flame for 4 to 5 minutes.
? Add the moong sprouts and stir well. Cook for 2 minutes.
? Add the water and stir once more.
? Then, add the soy sauce, black pepper and salt. Stir again.
? Cover the pan and let the soup simmer for 10 to 11 minutes on a low to medium flame.
? Check the seasoning and add more salt or black pepper if required.
? Serve the soup by itself or with boiled noodles or steamed rice.

*Recipe courtesy: Veg Recipes of India

2. Red lentil soup

via Cooking.nytimes

Ingredients
? 3 tbsp olive oil, more for drizzling
? 1 large onion, chopped
? 2 garlic cloves, minced
? 1 tbsp tomato paste
? 1 tsp ground cumin
? 1/4 tsp kosher salt, more to taste
? 1/4 tsp black pepper powder
? A pinch of chilli powder, more to taste
? 1 litre chicken or vegetable broth
? 1 cup red lentils
? 1 large carrot, peeled and diced
? Juice of 1/2 lemon, more to taste
? 3 tbsp chopped fresh coriander
? Water as required

Method
? In a large pot, heat the 3 tablespoons of oil over high heat until hot and shimmering. Add the onion and garlic and cook until golden, about 4 minutes.
? Stir in the tomato paste, cumin, salt, black pepper and chilli powder and cook for 2 more minutes.
? Add the broth, 2 cups of water and the lentils and carrots. Bring to a simmer, then partially cover the pot and turn the heat down to medium-low. Simmer until the lentils are soft, about 30 minutes. Taste and add salt if necessary.
? Puree half the soup in a blender or food processor then add it back to the pot. The overall texture should be somewhat chunky.
? Reheat it if necessary, then stir in the lemon juice and coriander. Serve the soup drizzled with olive oil and dusted lightly with chilli powder.

*Recipe courtesy: Cooking NY Times

3. Vegetable noodle soup

via Campbellskitchen

Ingredients
? 2 tbsp extra-virgin olive oil
? 1 stalk of celery, sliced
? 1 medium carrot, sliced
? 1 clove garlic, smashed
? 1/4 medium onion, chopped
? 1/4 tsp kosher salt
? 1/3 cup noodles or pasta
? 4 cups chicken or vegetable broth
? A small handful of fresh parsley, basil or dill, chopped
? 1/2 lemon, juiced
? Freshly ground black pepper

Method
? Heat the olive oil in a saucepan over medium heat and add all the vegetables, garlic and onion.
? Season with salt and cook until tender, about 6 minutes.
? Add the pasta and cook until slightly toasted and golden, about 2 minutes.
? Add the broth and bring to a boil over high heat. Cover and cook until the pasta is just tender, about 8 minutes.
? Stir in whatever herb you chose (parsley, basil or dill) and the lemon juice.
? Season with pepper and additional salt, to taste.

Tip: This soup freezes well, so freeze any leftovers or make a double batch and serve it on multiple occasions.

*Recipe courtesy: Food Network

4. Tomato soup

via Measuringcupcuisine

Ingredients
? 6 medium tomatoes, cut into small pieces
? 1 medium carrot, peeled and cut into small pieces
? 1 celery stick, cut into small pieces
? 1/2-inch piece of ginger, peeled and sliced
? 1 tsp oil
? Salt to taste
? 1/2 tsp sugar, adjust to taste
? A pinch of black pepper

Seasoning
? 2 tsp oil
? 1/2 tsp cumin (jeera) seeds
? A pinch of asafoetida (hing)
? 1 tsp coriander, finely chopped

Method
? Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add the carrots and celery. Stir fry for 2 minutes.
? Add the tomatoes, salt, sugar and pepper. Cook until the tomatoes are mushy.
? Let the tomatoes cool, then puree them in a blender.
? Heat the oil in a saucepan. Add the cumin seeds and asafoetida. As the cumin seeds crackle, add the coriander and stir for a minute.
? Add the tomato puree and approximately 1 1/4 cup of water (adjust to the desired consistency).
? When the soup boils, turn the heat down to low and let it simmer for 3 to 4 minutes.
? Serve hot.

*Recipe courtesy: Manjula＊s Kitchen

5. Mushroom soup

via Forkonfire

Ingredients
? 1/2 kg fresh mushrooms
? 2 tbsp oil
? 2 cups water (can be substituted with chicken or vegetable broth)
? 2 cups dry milk powder
? 1 tsp onion flakes
? 1 tbsp parsley flakes
? 1 tbsp flour
? 1 tbsp sherry wine
? Salt and pepper, to taste
? 5 tsp spring onion greens, thinly sliced (to garnish)

Method
? Slice the caps and stems of the mushrooms into thick pieces.
? Heat the oil in a heavy saucepan and cook the mushrooms quickly, until they are just tender crisp.
? Combine all the other ingredients in a blender and mix until thick and foamy.
? Add the mushrooms to the blender and, using the lowest speed, blend for 4 to 5 seconds or until the mushrooms are chopped into fine pieces but not pulverised. You can skip this step if you like big pieces of mushroom in your soup.
? Pour the mixture back into the saucepan and heat it slowly, stirring it with a wire whisk to keep it from burning.
? Serve immediately, with spring onion greens sprinkled on top of each bowl of soup.

*Recipe courtesy: Food

6. Broccoli soup

via Foodnetwork

Ingredients
? 2 tbsp butter
? 1 onion, chopped
? 2 cloves garlic, minced
? 800 g broccoli, thick stems peeled and diced, tops cut into small florets
? 5 potatoes, boiled, peeled and cut into 1/2-inch cubes
? 3 cups chicken broth or vegetable stock
? 3 cups water
? Salt and freshly ground black pepper to taste
? 1/2 cup grated Parmesan cheese

Method
? In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
? Add the garlic, broccoli stems, potatoes, broth, water, salt and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
? In a food processor or blender, pulse the soup to a coarse puree.
? Return the soup to the pot and bring it to a simmer.
? Add the broccoli florets and simmer until they are tender, about 5 minutes.
? Stir 1/4 cup of the grated Parmesan cheese into the soup and serve it topped with the remaining cheese.

Tip: If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes and continue simmering until all the vegetables are tender, about five minutes more. Puree the soup until smooth.

*Recipe courtesy: Food and Wine

7. Chicken soup

via Taste

Ingredients
? 4 chicken thigh cutlets (about 900g), skinned, excess fat trimmed
? 1 large onion, finely chopped
? 1 large carrot, peeled, finely chopped
? 1 celery stick, finely chopped
? 2 large garlic cloves, finely chopped
? 2 tbsp finely chopped fresh parsley stems
? 6 sprigs fresh thyme, leaves picked
? 8 cups water
? 1/2 tsp whole black peppercorns
? Sea salt flakes
? 1/4 cup fresh parsley, finely chopped, to garnish

Method
? Combine the chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan over medium-high heat. Bring to a boil.
? Reduce the heat to low and cook, covered, for 40 minutes or until the vegetables are very tender.
? Use tongs to transfer the chicken to a clean work surface. Hold it with the tongs and cut the meat from the bones. Discard the bones and tear up the meat and add it to the soup.
? Taste the soup and season it with sea salt. Ladle it among serving bowls. Sprinkle it with the extra parsley and serve immediately.

*Recipe courtesy: Taste

8. Potato soup

via Shutterstock

Ingredients
? 1 large potato per person
? 1/4 cup chopped celery per person (include leaves)
? 1/4 cup chopped onion per person
? 1/2 cup milk per person
? Salt and pepper, to taste

Method
? Peel and cube the potatoes.
? Put them in a saucepan along with the onions and celery.
? Add water, but don't quite cover the vegetables.
? Bring it to a boil then lower the heat, cover the pot and let it simmer for 25 minutes, or until all the vegetables are very tender.
? Using a potato masher, coarsely crush the potatoes, but don't mash them completely 每 there should be chunks left.
? Add enough milk to thin the soup to the desired consistency and add salt and pepper to taste.

*Recipe courtesy: Food

9. Hot and sour soup

via Veg Recipes of India

Ingredients
? 1 small carrot, peeled and grated
? 5-6 button mushrooms, sliced
? 1/4 cup shredded cabbage
? 1/4 cup finely chopped French beans
? 1 small onion, finely chopped
? 1 tsp finely chopped garlic
? 1 tsp finely chopped ginger
? 2 tsp finely chopped celery
? 4-5 tsp corn starch, dissolved in 2 tbsp water (for a thicker consistency, dissolve 6-7 tsp corn starch in 3 tbsp water)
? 3/4 tsp black pepper
? 3 tsp soy sauce, adjust to taste
? 2 tsp rice vinegar, adjust to taste
? 2 1/2 cups water or vegetable or chicken stock
? 2-3 tsp chopped coriander leaves
? 1 tbsp oil
? Salt as required

Method
? Heat the oil in a pan or wok.
? Add the onion, ginger and garlic. Stir them while cooking on a medium flame for 2 minutes.
? Add the finely chopped French beans. Stir and add the sliced mushrooms.
? On a medium to high flame, stir fry till the mushrooms get lightly browned at the edges, about 5 to 6 minutes.
? Then, add the carrots, cabbage and celery.
? Stir fry these veggies on a high flame for 2 to 3 minutes.
? Add the water or stock. Stir well. Add the soy sauce and stir.
? Season with salt. Be careful with the amount of salt as soy sauce already has a lot of salt.
? Bring the soup to a simmer on a medium flame.
? Make the corn starch paste and add it to the soup. Stir it in well.
? Allow the soup to thicken on a low to medium flame.
? When the soup has thickened, add the black pepper and vinegar.
? Give it a final stir. Switch off the flame. Taste it and add more soy sauce, vinegar, salt or black pepper if required.
? Serve it steaming hot, garnished with coriander leaves. You can also just add the coriander leaves towards the end and then serve.

*Recipe courtesy: Veg Recipes of India

10. Sweet corn soup

via Pardaphash

Ingredients
? 1 tin of cream-style sweet corn
? 1/2 cup sweet corn kernels, boiled
? 5 cups vegetable stock or water
? 8 French beans, finely chopped
? 1/2 cup cabbage, finely chopped
? 1 carrot, finely chopped
? 2 1/2 tbsp corn flour (use more for a thicker consistency)
? 3/4 tbsp sugar, adjust to taste
? Salt, to taste
? Black or white pepper powder, to taste
? 3-4 tbsp spring onion greens, finely chopped

Method
? In a heavy-bottomed vessel or wok, add the cream-style sweet corn and vegetable stock or water. Mix well.
? Add the chopped carrot, beans, cabbage and boiled corn and stir. Cook for 5 minutes on a medium flame.
? Mix the corn flour in 4 tbsp of vegetable stock or water and keep aside.
? Add the sugar and salt to the simmering soup and cook for 3 to 4 minutes. Add the pepper powder and mix.
? Add the corn flour mixture and go on stirring till the soup thickens. Turn off the heat and pour it into soup bowls.
? Garnish with spring onion greens and serve hot.

Tips
? You can prepare cream-style corn at home. Take 2 corn cobs and scrape off the kernels with a sharp knife. Melt 1 tbsp of butter in a pot, add 3/4th of the corn kernels and cook for 2 minutes. Blend the remaining corn kernels to a paste. Add this corn paste and 1 tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsp milk (optional) and cook for 7 to 8 minutes. Mix 1 tbsp of corn flour in 3 tbsp water and mix. Add the corn flour mixture to the corn and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.

? Vegetable stock can be made by boiling 6 to 7 cups of water, 1 large onion (quartered), 1 carrot (sliced) and 1 potato (cubed). Boil it till the vegetables are tender and the water is reduced to the desired amount. Turn off the heat, strain the stock and discard the vegetables.

*Recipe courtesy: Sailus Food

11. Tom yum soup

via Shutterstock

Ingredients
? 5-6 cups vegetable or chicken stock
? 1-2 stalks lemongrass, minced
? 3 whole kaffir lime leaves
? 1-2 cups soft tofu, sliced into cubes
? 1-2 red chillies, sliced, OR 1/2 tsp red chilli flakes
? 4 cloves garlic, minced
? 1 thumb-size piece of galangal OR ginger, sliced into thin matchstick-like pieces
? 1 cup mushrooms, sliced
? 2 cups bok choy, chopped if large, OR substitute with broccoli or bell pepper
? 1 cup cherry tomatoes
? 1/2 can coconut milk
? 1 tsp brown sugar
? 3-4 tbsp soy sauce
? 1 tbsp freshly squeezed lime juice
? 1/2 cup fresh basil, roughly chopped
? 1/3 cup fresh coriander, roughly chopped

Method
? Pour the stock into a soup pot. If you＊re making the stock from cubes or powder, be sure to make it strong - if it tastes good on its own, it will make for a better tom yum soup!
? Add the lemongrass, kafir lime leaves, chilli, garlic and galangal or ginger. Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.
? Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.
? Add the bok choy and cherry tomatoes. Gently simmer for 1 to 2 more minutes (the bok choy should remain on the crisp side).
? Reduce the heat to low and add the coconut milk, sugar, soy sauce and lime juice. Finally, add the soft tofu and gently stir.
? Do a taste-test, adding more chilli if required. If it＊s not salty enough, add more soy sauce or a little more salt. Add 1 more tsp of sugar if it＊s too sour. If it＊s too salty or sweet, add another squeeze of lime juice.
? To serve, ladle the soup into bowls and sprinkle with fresh basil and coriander.

*Recipe courtesy: About Food

12. Lemon coriander soup

via Shutterstock

Ingredients
? 4 cups chicken or vegetable stock
? 2 tbsp onions, finely chopped
? 2 tbsp lemon juice, adjust to taste
? 2 tsp chilli sauce, adjust to taste
? 1 tsp salt, adjust to taste
? 1 tsp black pepper powder, adjust to taste
? 1 cup coriander, chopped

Method
? Bring the stock to a boil.
? Add the onion, lemon juice, salt, half the coriander leaves and black pepper.
? Bring to a boil and simmer for a minute.
? Place the rest of the coriander in the soup bowls, pour the soup over it and serve hot.

*Recipe courtesy: NDTV Food