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Soup Recipes To Blow Your Tastebuds Away

No one likes soup.

There! We’ve said it.

As a child, your parents told you that when you grew up, you’d like soup. Well, they were wrong! Force-feeding you bowls of liquid hell definitely did not make you like it years later.

In our opinion, you can blame your dislike for soup on your parents. If they had fed you the soups in this article, you would’ve been a soup lover by now!

So, go on and make these, and we guarantee you, you’ll be looking for an excuse to eat them!

WHICH SOUP SHOULD I MAKE?

BACON SPLIT PEA SOUP

Bacon. That’s all we have to say.

Soup Recipes To Blow Your Tastebuds Away

  • 1 lb. bacon
  • 1 large onion, diced
  • 2 large carrots, diced
  • 3 cloves garlic, minced
  • kosher salt
  • Freshly ground black pepper
  • 4 c. Swanson Chicken Broth
  • 12 oz. split peas, rinsed
  • Freshly chopped parsley, for garnish
INSTRUCTIONS
  • In a large stockpot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble.
  • Add onion, carrot, and garlic to bacon fat and cook until tender and golden, 6 to 8 minutes. Season generously with salt and pepper.
  • Add broth and split peas and let simmer, covered, until split peas are tender, 35 to 40 minutes.
  • Serve garnished with parsley and bacon.

CARROT AND CORIANDER SOUP

Soup could’ve tasted like this all this time?!

  • 2 lb. carrots, peeled and cut into 2″ pieces
  • 4 tbsp. extra-virgin olive oil, divided
  • 1 tsp. ground coriander
  • Kosher salt
  • Freshly ground black pepper
  • 1 large red onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely chopped
  • 1/4 c. packed fresh cilantro leaves, plus stems, separated, plus more leaves for garnish
  • 6 c. low-sodium vegetable broth
  • Pinch crushed red pepper flakes
  • Lime wedges, for serving

Know More – Healthy Snacks To Munch On

INSTRUCTIONS
  • Preheat oven to 425°. Toss carrots with 2 tablespoons oil, coriander, salt, and pepper on a large baking sheet. Roast until carrots are fork tender, 30 minutes.
  • In a large pot over medium heat, heat remaining 2 tablespoons oil. Add red onion and cook until soft, about 5 minutes.
  • Add garlic, jalapeño, and cilantro stems. Cook until fragrant, 1 minute more.
  • Add broth, cilantro leaves, a pinch of red pepper flakes, and roasted carrots. Bring to a boil, then reduce heat and let simmer 15 minutes.
  • Using a blender or an immersion blender, blend until smooth. If using a blender, carefully remove lid every so often to let steam escape.
  • Garnish with more cilantro and serve with lime wedges.

SPINACH SOUP

You’ll crave for more.

  • 2 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 bunch green onions, chopped
  • 2 cloves garlic, minced
  • 1 russet potato, peeled and chopped into 1/2″ cubes
  • 1 lb. spinach, thick stems trimmed
  • 4 c. low-sodium chicken or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 heavy cream, plus more for garnish
  • 3 tbsp. butter
  • 1 c. cubed bread
  • Kosher salt
INSTRUCTIONS

MAKE SOUP

  • In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
  • Use an immersion blender to blend soup until smooth. Stir in cream.
  • Garnish with more cream and croutons.

MAKE CROUTONS

  • In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
  • Drain on paper towels and season immediately with salt.

TOMATO SOUP

Nothing will ever match up to a good old bowl of tomato soup.

Soup Recipes To Blow Your Tastebuds Away

  • 1 tbsp. extra-virgin olive oil, plus more for garnish
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 2 tbsp. tomato paste
  • 1 tsp. fresh thyme leaves, plus more for garnish
  • 2 (28-oz.) cans whole peeled tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. water or vegetable stock
INSTRUCTIONS
  • In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.
  • Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.
  • Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.

These recipes are by Delish.

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