Soup Recipes – Warm, Comforting Bowls for Every Season
A steaming bowl of soup has a way of making everything feel just a little bit better. From chilly winter evenings to breezy spring afternoons, soup offers comfort, nourishment, and endless possibilities for creativity. The beauty of soup lies in its versatility—it can be a quick weeknight meal, a hearty main course, or a delicate starter that sets the tone for an elegant dinner.
Making soup at home is about more than just cooking; it’s about building layers of flavor, filling your kitchen with enticing aromas, and creating something wholesome from simple ingredients. The gentle simmer of vegetables, herbs, and spices coming together feels almost therapeutic, while the end result is as rewarding as it is delicious.
Ingredients Needed
Here’s what you’ll need for a classic vegetable soup along with approximate calorie counts for the full recipe:
| Ingredient | Quantity | Approx. Calories |
|---|---|---|
| Olive oil | 30 ml (2 tbsp) | 240 kcal |
| Onion (chopped) | 1 medium (110 g) | 44 kcal |
| Carrots (sliced) | 2 medium (130 g) | 53 kcal |
| Celery (sliced) | 2 stalks (80 g) | 13 kcal |
| Garlic (minced) | 3 cloves (9 g) | 13 kcal |
| Potatoes (cubed) | 2 medium (300 g) | 258 kcal |
| Tomatoes (chopped) | 2 medium (240 g) | 44 kcal |
| Vegetable broth | 1 liter (4 cups) | 60 kcal |
| Green beans (fresh) | 100 g | 31 kcal |
| Spinach (fresh) | 50 g | 12 kcal |
| Salt & pepper | To taste | 0 kcal |
| Dried herbs (oregano, thyme) | 1 tsp each | ~5 kcal |
Step-by-Step Cooking Instructions
- Sauté the aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook for about 5 minutes until softened. - Add garlic and potatoes
Stir in minced garlic and cubed potatoes. Cook for 2 minutes, allowing flavors to blend. - Incorporate tomatoes and broth
Add chopped tomatoes and pour in the vegetable broth. Stir to combine and bring to a gentle boil. - Simmer until tender
Reduce heat to low, cover, and simmer for 15–20 minutes, or until potatoes are tender. - Add remaining vegetables
Stir in green beans and cook for 5 minutes. Finally, add fresh spinach and cook just until wilted. - Season and serve
Add salt, pepper, and herbs to taste. Serve hot with bread or crackers.
Tips for Customizing the Recipe
- Make it heartier: Add cooked pasta, rice, quinoa, or lentils for a more filling meal.
- Add protein: Toss in shredded chicken, turkey, or tofu for extra nutrition.
- Go creamy: Blend half the soup and return it to the pot for a thicker texture.
- Spice it up: Add chili flakes, paprika, or curry powder for a flavor twist.
- Season at the end: Always taste and adjust seasoning after simmering—flavors develop over time.
Nutritional Information (Per Serving – about 1 ½ cups)
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~130 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 4 g |
Serving Suggestions
- With crusty bread: Perfect for dipping and soaking up every drop.
- As a side: Serve alongside grilled cheese, salads, or roasted vegetables.
- In a bread bowl: For a rustic presentation and extra flavor.
- Topped with herbs: Fresh parsley, basil, or dill adds brightness.
- With a squeeze of lemon: Enhances freshness and balances flavors.
Soup Recipes – Warm, Comforting Bowls for Every Season
Course: Uncategorized6
servings15
minutes30
minutes130
kcalIngredients
30 ml (2 tbsp) olive oil
1 medium onion (110 g), chopped
2 medium carrots (130 g), sliced
2 celery stalks (80 g), sliced
3 garlic cloves (9 g), minced
2 medium potatoes (300 g), cubed
2 medium tomatoes (240 g), chopped
1 liter (4 cups) vegetable broth
100 g fresh green beans, chopped
50 g fresh spinach
Salt & pepper to taste
1 tsp dried oregano
1 tsp dried thyme
Directions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes.
- Stir in garlic and potatoes; cook for 2 minutes.
- Add tomatoes and vegetable broth; bring to a gentle boil.
- Reduce heat, cover, and simmer for 15–20 minutes until potatoes are tender.
- Stir in green beans; cook for 5 minutes.
- Add spinach and cook until wilted.
- Season with salt, pepper, and herbs. Serve hot.
Recipe Video
Notes
- Chop vegetables into even sizes so they cook evenly.
For deeper flavor, sauté vegetables a little longer before adding broth.
Adjust seasoning at the very end, as flavors intensify during cooking.
FAQs
1. Can I make this soup ahead of time?
Yes, vegetable soup stores very well. You can make it up to 3 days in advance and keep it in the refrigerator. Reheat gently on the stovetop before serving.
2. Can I freeze this soup?
Absolutely. Let the soup cool completely, transfer it to airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
3. How can I make this soup creamier?
For a creamy texture, blend part of the soup with an immersion blender and stir it back in, or add a splash of cream or coconut milk toward the end of cooking.
4. What other vegetables can I use?
You can swap in seasonal vegetables like zucchini, bell peppers, sweet potatoes, corn, or peas. This recipe is very flexible.
5. How do I add more protein to vegetable soup?
Add cooked beans, lentils, shredded chicken, turkey, or tofu to boost the protein content.
Conclusion
Homemade soup is more than just a meal—it’s comfort in a bowl. With simple, wholesome ingredients and a little patience, you can create a nourishing dish that warms the body and soul. This classic vegetable soup is a great starting point, offering endless customization to suit your tastes and dietary needs. Whether enjoyed on a cold winter’s night or as a light summer lunch, a pot of homemade soup is always a good idea.
