Canned soup may seem like a quick and easy meal, but creating your own homemade soup be just as easy – and a whole lot tastier. With a little advance prep, you’ll have the perfect go-to for when you want to rustle up a meal or snack in a hurry. To get started, take a look at these top homemade soup recipes now:
Paleo Tomato Soup
Low fat, vegan and low in sodium, this creamy tomato soup is perfect for everyone but it’s a great option if you’re following the paleo diet. Add one medium chopped onion to a pan on a medium heat, before adding 2tsps minced garlic, a can of diced tomatoes, 1tsp each of oregano, apple cider vinegar, and basil.
Then, bring to the boil and add a cup of vegetable broth and ½ cup of almond milk. If you’re worried about finding ingredients, don’t be. The food industry has led the trend in home cooking and meal prepping, so you’ll find it easy to source the ingredients you need. Blend until smooth and serve.
The perfect alternative to stew, this homemade beef soup is filling and warming, as well as being low in sodium and high in protein. Sauté 2 diced garlic cloves and brown the meat in a skillet. You’ll need around 1 pound of beef cut into small chunks to make 4-5 servings. Add meat, a diced medium onion, sliced celery stalks, ½ cup slice carrots, and 2 large potatoes cut into chunks to a cast-iron pad, along with 2 cups of water.
Then, make gravy and add the beef broth before simmering for 2-3 minutes. Once ready, add the gravy to the cast iron pan. Bring to the boil and then allow to simmer for around 35-45 minutes.
Add 2 cups of chopped onions, 1 ½ cups of celery, and 1 ½ cups of carrots to a pan with a little olive oil and 2 tbsp. tomato paste. Add ¾ tsp. ground fennel seeds and 4 tsps. of minced garlic for flavor. Then, add 2 chopped, medium potatoes, 3-4 cups of chopped, cabbage, 1 can of diced tomatoes, and 6 cups of vegetable stock. Simmer until the vegetables are tender. This usually takes around 20 minutes but adjust based on your ingredients.
If you’re adding frozen peas, place 1 cup in the pan and cook for a further five minutes or until peas are ready to eat. Season with salt and pepper or add a little lemon juice for a tangy kick. Alternatively, ¼ tsp of red pepper flakes will add some heat to your soup.
Preparing Homemade Soup
As you can see, homemade soup doesn’t take too long to prepare, but you can speed up the process by preparing soup in batches and freezing it. Then, all you’ll need to do is defrost and heat it through before serving. Ideal for lunches, snacks, and dinners, homemade soup is sure to become a staple part of your menu.
Wisconsin Cheese Soup
- 5 Tbsp butter
- 2 carrots chopped
- 1 celery stalk chopped
- 1 green bell pepper chopped
- 1/2 yellow or sweet onion chopped
- 5 button mushrooms chopped
- 8 oz chopped cooked ham
- 1/2 cup all-purpose flour
- 2 Tbsp cornstarch
- 14.5 oz chicken broth
- 3 1/2 cups milk Do not use skim
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 3 cups sharp cheddar cheese - shredded, I do not buy the pre-shredded kind. Buy the block and shred yourself for better flavor.
- pinch of salt
- In a large dutch oven pot, melt butter. Add carrots, celery, onion, bell pepper, mushrooms, and ham. Cook over medium heat until vegetables are crisp-tender, should be about 10-15 minutes. Stir occasionally. Do NOT brown vegetables.
- Stir in flour and cornstarch. Cook until flour is dissolved and you have formed a rue. This should take about 3-4 minutes.
- Add broth and cook. Stir constantly, until slightly thickened and flour has been combined.
- Add milk, paprika, cayenne, and mustard. Stir until ingredients are mixed well.
- Turn heat to medium - low!
- GRADUALLY, stir in cheese - do NOT add cheese all at one time. Stir in a batch, until melted. Then add another batch. Incorporate each batch thoroughly before adding another.
- To avoid curdling, do NOT allow soup to boil after the cheese has been added.
- Season with salt and pepper.
- Serve PIPING HOT.