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Quick soup recipes

quick soup recipes 

Often very affordable and quick to make, soups are an excellent way to get more veggies in and keep a healthy diet. From classics like tomato and chicken noodle to tasty favourites such as chorizo and bean, we've rounded up our favourite quick soup recipes. 

 

Vegetarian soups

It is a wonder what you can make with a few vegetables and some water - these vegetarian soups are as easy and quick to make as they are utterly delicious. 
 

Roasted tomato soup

Prep time: 15 minutes         Cook time: 45 minutes         Serves: 4

roasted tomato soup

Ingredients

  • 4 cloves garlic (unpeeled)
  • 1 kg (2 ¼ lbs) plum tomatoes
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 litre (1¾ pints) hot stock
  • Good handful chopped fresh basil
  • 1/2 tbsp balsamic vinegar
  • Crutons and basil to serve


Method 

  1. Preheat oven to 190C/Gas mark 5.
  2. Cut the tomatoes into quarters and place them cut side up with the garlic on a baking tray.
  3. Drizzle with oil, and sprinkle with salt and pepper. Roast for up to 45 minutes. 
  4. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor or blender along with the roasted tomatoes and juice from the baking tray.
  5. Add stock, basil and vinegar and blend until smooth.
  6. Season to taste and serve either hot or cold.

  

Courgette soup

Prep time: 15 minutes         Cook time: 35 minutes         Serves: 6

courgette soup

Ingredients

  • 1kg courgettes
  • 250g potatoes
  • 150g soft cheese
  • 1 medium onion (sliced)
  • 3 garlic cloves
  • Bunch of fresh chives (finely chopped)
  • Bunch of fresh parsley (finely chopped)
  • 3 tbsp olive oil
  • 850ml vegetable stock
  • Salt and pepper


Method 

  1. Cut the courgettes into slices, roughly 1 cm (½ in thick).
  2. Peel the potatoes, then cut them into small cubes (roughly 1cm/½ in)
  3. Heat the oil on a low heat and add the onions. Cook for five minutes stirring frequently. Add the cubed potatoes and cook for a further 15 minutes. Stir the mix frequently to stop the potatoes sticking to the bottom of the pan.
  4. Add the courgettes and garlic and cook for another 7 minutes. Again, stir frequently to stop the ingredients sticking.
  5. Add the stock, salt and pepper to the pan and bring it to the boil.
  6. Turn the heat down so the soup just simmers and cook for a further 12 minutes.
  7. Liquidise the soup using a handheld or stand alone blender.
  8. Return the soup to the pan on a low heat. Add the chives, parsley and soft cheese. Stir continuously until the cheese is blended in.
  9. Taste the soup and add more salt and pepper if needed.
  10. Serve with a crusty roll.
     

You could also try: 

Winter root soup the perfect treat for a chilly evening.

French onion soup a lovely evening meal. 

Leek and potato soup a timeless classic. 

 

Gluten-free soups

Many soups can be made gluten-free by choosing stock cubes that have no traces of wheat, barley, etc, or by making your own stock.

Celeriac soup

Prep time: 20 minutes         Cook time: 35-45 minutes         Serves: 2

celeriac soup

Ingredients

  • 1 celeriac
  • 1 onion
  • 2 sticks celery
  • A little butter
  • Chicken stock cube
  • 2 tbsp powdered milk


Method 

  1. Sweat the vegetables in butter.
  2. Make up chicken stock and add 2 tbsp milk powder.
  3. Add to other ingredients and simmer till cooked.
  4. Blend all together.
  5. Season to taste. 
     

You could also try: 

Italian tomato and pesto soup an easy, fresh take on a classic. 

Carrot and parsnip soup a fresh, flavourful option.

Butternut squash and chilli warming and tasty. 

Stone soup inspired by a Portuguese legend. Make sure the sausage is gluten-free. 

 

Meat soups

The perfect way to use up leftover meats, these soups are much more filling and work well as evenings meals. 
 

Ham and split pea soup

Prep time: 10 minutes         Cook time: up to 90 minutes         Serves: 2

pea and ham soup

Ingredients

  • 2 tsp oil
  • 1 onion (chopped)
  • Pork stock 
  • 250g rinsed yellow split peas
  • 25g butter
  • Salt and pepper
  • 180g ham hock


Method 

  1. Fry the onion on a low heat for around 10 minutes in the oil and butter, adding a little pepper.
  2. Add the meat, and cook for a further couple of minutes.
  3. Add the pork stock, in around 5 cups (2 1/2 pints) of boiling water.
  4. Add the peas.
  5. Bring to the boil, then leave to simmer for around an hour, stirring every 10 minutes. 
  6. Serve with bread.
     

You could also try:

Chicken noodle soup quick, easy and tasty. 

Spicy turkey, bean and tomato soup perfect for leftover turkey or chicken.

Cheesy bacon baked potato soup for bacon lovers.   

Lentil soup with bacon add a pinch of curry powder for extra spice.

Chorizo and butter bean soup a wholesome favourite. 

 

Low-fat soups

Nutritious and well tasting, these soup recipes are low in fat whilst still quite filling. Perfect diet-friendly food. 

 

Asparagus soup

Prep time: 10 minutes         Cook time: up to 60 minutes         Serves: 2-3

asparagus soup

Ingredients

  • 1 pound of fresh asparagus, trimmed
  • 1 potato, peeled
  • 1 leek (white part of stem only)
  • 1 small courgette
  • 1 large onion
  • 2-3 stems of fresh parsley
  • Few celery leaves
  • 1/2 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 ounces butter
  • 1/2 teaspoon of cornflour
  • 1 tablespoon of lemon juice


Method 

  1. Cut off asparagus tips and set aside.
  2. Chop potato, leeks, courgette, onions, parsley, and celery leaves into small pieces.
  3. Add to pan with remaining asparagus stems, salt, pepper and 1 pint of water.
  4. Bring to boil and cook gently for around 45 minutes.
  5. Blend or sieve and return to pan. Add butter and bring to a boil.
  6. Add the asparagus tips and cook for a further 5 minutes.
  7. Combine cornflour and lemon juice. Stir into the soup and allow to boil for 1 minute to thicken, stirring well.
     

Indian lentil soup

Prep time: 5 minutes         Cook time: 40 minutes         Serves: 4

indian lentil soup

Ingredients

  • 2 cups red lentils
  • 1.4 litres (3 pints) beef stock
  • 2 tbsp oil
  • 1 tbsp raw rice
  • 1 onion - finely chopped
  • 1 crushed garlic clove
  • 1/2 tsp. chopped dried chilli peppers
  • 2 tsp mild curry powder
  • 1 tbsp lemon juice


Method 

  1. Put all ingredients - except lemon juice - in a pan and bring to boil.  
  2. Let it simmer until the lentils are cooked and it becomes smooth.
  3. Add lemon juice and salt to taste.
  4. Add a small piece of butter to each bowl and pour over the soup. 
     

You could also try:

Shellfish and tomato soup tasty and light. 

Basic vegetable soup leave out the pasta for a completely low fat soup. 

Sweet turnip and roasted garlic sweet and sophisticated. 

 

 

 

 


 

 


 

 

 

Images: Shutterstock