Soup Recipes: 16 Award Winning Soup Recipes

Soup Recipes: 16 Award Winning Soup Recipes

In this article, we bring you a collection of easy soup recipes with few ingredients that your guests will thoroughly enjoy.

 

This article is divided into two sections: cold soup recipes for all the days you don’t feel like putting in the extra effort. And hot soup recipes for days you want to enjoy a piping hot healthy meal.

 

Cold Soup Recipes

1. Strawberry Soup

This delicious cold soup is an excellent start to a meal. Serve chilled.

 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 6

 

Ingredients:

6 tsp sweetened cream

6 tsp cornflour

Juice of 1 lemon

½ tsp lemon rind, grated

9 tsp sugar

2 teacups ripe strawberries

 

Method:

  1. Slice a few strawberries for decorating the soup. Sprinkle a little sugar over them.
  2. Boil the remaining strawberries in 4 cups of water for 5 minutes.
  3. Toss in the sugar, lemon juice, and lemon rind.
  4. Mix the cornflour with a little water and add to the boiling soup. Cook for a few minutes.
  5. Cool the soup and chill in the freezer compartment of the refrigerator.
  6. Decorate the soup with fresh cream and sliced strawberries.
  7. Serve ice cold.

 

2. Orange Soup

An afternoon soup that’s served chilled.

Orange Soup

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

 

Ingredients:

2 tsp powdered sugar

3 tbsp sugar

1 egg-white

2 tbsp cornflour

1 tsp lemon rind and orange rind combined

Juice of 1 lemon

6 juicy large oranges

 

Method:

  1. Extract the fruit juices.
  2. Mix cornflour, orange rinds, lemon rinds, sugar and juices along with 4 cups of water.
  3. Boil for 10 minutes.
  4. Remove from heat and chill in the freezer.
  5. Just before serving, beat the egg-white stiffly, add the powdered sugar and mix well.

Tip: in each cup, put the ice-cold soup, top it up with 2 tsp of egg-white and serve.


Hot Soup Recipes

3. Green Peas Soup

Your guests will not believe that this soup is made with green peas!

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 6

 

Ingredients:

A pinch of salt

A pinch of pepper

2 teacups white sauce

2 onions

½ kg fresh green pea pods

To serve:

Croutons (see recipe below)

Fresh cream

 

Method:

  1. Boil the onions and pea pods in 4 cups of water.
  2. Blend using a liquidiser. Strain.
  3. Add pepper, salt, and white sauce before mixing thoroughly.
  4. Serve hot topped with croutons and fresh cream.

 

4. Vegetable Milk Soup

A light soup with a lovely flavour.

Vegetable Milk Soup

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 6

 

Ingredients:

1 ½ tbsp plain flour

4 teacups milk

2 tbsp butter

1 chopped onion

2 teacups mixed vegetables (carrots, green peas, and French beans)

 

Method:

  1. Heat the butter and fry the onion for a minute.
  2. Add the vegetables and fry again for 2-3 minutes.
  3. Add 1 teacup of water. Cook until the vegetables are soft.
  4. Mix the milk and flour, heat for a little while and add to the vegetables.
  5. Serve hot.

Note: Skip using plain flour if making for convalescents.

 

5. Cream of Beetroot Soup

This is one of the most delightful creamy soup recipes and contains a lot of iron.

 

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6-8

 

Ingredients:

A pinch of salt

A pinch of pepper

Few drops of lemon juice

1 tsp white vinegar

2 tbsp butter

1 chopped onion

1 tbsp cornflour

4 tbsp fresh cream

1 large or 2 medium beetroot(s)

1 cup basic white stock

 

Method:

  1. Boil the beetroot and grate.
  2. Heat a vessel. Add butter and the chopped onion and fry for a little time.
  3. Add the cornflour and fry again.
  4. Toss in the salt, stock and beetroot.
  5. Boil the soup for 10 minutes and then blend using a liquidiser.
  6. Boil again.
  7. Beat the lemon juice and cream.
  8. Add this cream, vinegar and plenty of pepper to the soup.
  9. Serve hot.



6. Minestra Soup

A light and nourishing combination of beans, vegetables and pasta.

 

Preparation time: 30 minutes

Cooking time: 25 minutes

Serves: 6

 

Ingredients:

A pinch of salt

A pinch of pepper

3 tbsp oil

3 tbsp baked beans

½ teacup boiled noodles

1 bay leaf

½ teacup cabbage

2 tomatoes

6 french beans

1 potato

1 carrot

2 celery sticks

2 onions

 

Method:

  1. Chop the tomatoes, shred the cabbage, slice the onions and cut other vegetables like matchsticks.
  2. Heat the oil in a pan and fry the onions, french beans, carrots, celery for 3-4 minutes.
  3. Add 6 cups of water along with the bay leaf. Cook for 4-6 minutes.
  4. Add tomatoes, cabbage and potato.
  5. Add pepper, salt, baked beans, and noodles.
  6. Garnish with parsley and grated cheese.
  7. Serve hot.

 

7. Cabbage Soup

A hearty yet inexpensive soup.

 

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 6

 

Ingredients:

To prepare the stock:

2 potatoes

2 onions

225 g white pumpkins

225 g cabbage

To prepare the topping:

A pinch of salt

1 finely chopped carrot

A pinch of pepper

3 tsp butter

1 ½ teacup white sauce

½ teacup cabbage, finely chopped

1 onion, finely chopped

 

Method:

To prepare the stock:

  1. Cut all vegetables into bite-sized pieces. Add 6-8 cups of water. cook in a vessel preferably a pressure cooker.
  2. Pass the vegetables through a clean sieve once cooked.

To proceed:

  1. Heat a pan and add butter before frying the vegetables for at least 3-4 minutes.
  2. Add the stock. Simmer for 20 minutes or so.
  3. Toss in pepper, salt and white sauce.
  4. Serve hot.

 

8. Green Peas and Celery Soup

A soup for celery lovers.

 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 6

 

Ingredients:

A pinch of salt

A pinch of pepper

¾ cup tender green peas

1 tbsp plain flour

3 teacups milk

3 tsp butter

2 onions

2 medium bundles of celery

Mint leaves, chopped

 

Method:

  1. Cut the onions and celery into big pieces.
  2. Heat a vessel. Add butter along with the onions and celery to it. Cook for a few minutes.
  3. Add 3 cups of water. Cook till the vegetables are tender.
  4. Blend the mixture using a liquidiser. Strain the soup.
  5. Mix the flour and milk well and add to the soup. Boil for 10-12 minutes.
  6. Add pepper, salt, and green peas. Cook for another 5-6 minutes.
  7. Garnish with mint leaves and serve hot.

 

9. Cream of Potato Soup

Try this rich potato soup sprinkled with grated cheese for a refreshing change.

 

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 6

 

Ingredients:

A pinch of salt

A pinch of pepper

½ teacup fresh cream

3 teacups milk

1 bay leaf

2 tbsp butter

1 onion

450 g medium sized potatoes

Method:

  1. Finely slice the onions and potatoes.
  2. Heat a pan and melt the butter.
  3. Add the vegetables. Cover and cook on low heat for 5 minutes.
  4. Stir in 1 ½ teacup of water, bay leaf and milk. Simmer for 20-30 minutes.
  5. Take out the bay leaf and blend the mixture using a liquidiser. Strain the soup.
  6. Reheat the soup and add the pepper, salt, and cream.
  7. Serve hot.

 

10. Spring Soup

This substantial soup is a meal by itself. Serve with crusty bread on the side.

 

Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 6-8

 

Ingredients:

A pinch of salt

A pinch of pepper

2 tbsp butter

4 tbsp cheese, grated

100 g fresh cream

1 tbsp plain flour

5-6 French beans

100 g green peas

100 g cauliflower

2 carrots

4 leeks or spring onions

2 potatoes

2 onions

 

Method:

  1. Cut the potatoes and onions into big pieces. Add 6 cups of water. cook in a vessel preferably a pressure cooker.
  2. When cooked, blend the mixture using a liquidiser. Strain the stock.
  3. Slice the carrots and spring onions and cut the cauliflower into small pieces.
  4. Heat a vessel and add butter before frying the french beans, green peas, cauliflower, carrots, and onions for 5 minutes.
  5. Stir in the stock and flour mixed in a little water and boil until the vegetables are cooked.
  6. Add pepper, salt, half of the cheese and cream.
  7. Garnish with cheese and serve hot.



11. Cauliflower and Cheese Soup

This soup is hearty, creamy and smooth.

 

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 6-8

 

Ingredients:

A pinch of salt

A pinch of pepper

4 tbsp cheese, grated

½ teacup fresh cream

1 ½ teacup white sauce

1 large potato

2 onions

450 g cauliflower

 

Method:

  1. Remove the small florets from the cauliflower and boil them separately in salted water.
  2. Cut the rest of the vegetables into bite-sized pieces. Add 6 cups of water. cook in a vessel preferably a pressure cooker.
  3. When cooked, pass through a clean sieve or rub through a strainer.
  4. Put the soup to a boil, after 10 minutes, add pepper, salt, cream, cheese and white sauce. Allow the soup to cook for another 5 minutes.
  5. Toss in the cauliflower florets (just before serving) and serve hot.

 

12. Potage Madrilene

A unique and delicious tomato soup recipe.

soup recipe

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 8

 

Ingredients:

A pinch of salt

A pinch of pepper

3-4 tsp sugar

2 tsp cornflour

2 teacups white sauce

½ kg tomatoes

2 onions

225 g white pumpkin

To serve:

Grated cheese

Fresh cream

 

Method:

  1. Cut the vegetables into bite-sized pieces. Add 6 cups of water. Cook.
  2. When cooked, pass through a clean sieve or rub through a strainer.
  3. Mix the cornflour in a little water and add it to the soup. Boil for another 10 minutes.
  4. Mix pepper, salt, sugar and white sauce.
  5. Serve hot topped with cheese and cream.

 

13. Potage Darblay

A warm and filling vegetable soup.

 

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

 

Ingredients:

A pinch of salt

A pinch of pepper

4 tbsp fresh cream

1 bay leaf

2 tbsp butter

2 teacups milk

225 g onions

450 g potatoes

To prepare the topping:

3 tsp butter

4 french beans

1 onion

1 carrot

 

Method:

  1. Thinly slice the onions and potatoes.
  2. Heat a vessel and add butter before cooking the onions and potatoes on low heat until cooked through.
  3. Add bay leaf along with milk and 3 cups of water.
  4. Cook for a few minutes and remove the bay leaf.
  5. Blend the mixture using a liquidiser. Strain the soup.
  6. Boil for 10-12 minutes.

To proceed:

  1. Cut the vegetables for the topping like matchsticks.
  2. Heat a vessel and add butter before frying the vegetables for the topping.
  3. Add ½ teacup of water. Cook on low heat until done.
  4. Add pepper, salt, cream and the vegetables for the topping just before serving.
  5. Serve hot.

 

14. Coconut Tomato Shorba

Classic tomato soup with an Indian twist.

Coconut Tomato Shorba

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves: 6-8

 

Ingredients:

A pinch of pepper

A pinch of salt

2 teacups white sauce

5 tbsp fresh coconut, grated

3 tsp butter

4-5 cloves garlic

2 onions

225 g carrots

900 g tomatoes

To serve:

Bread croutons

 

Method:

  1. Cut the onions into big pieces.
  2. Grate the carrots.
  3. Chop the onions.
  4. Crush the garlic.
  5. Heat a vessel and add butter before frying the garlic and onions for 2 minutes.
  6. Add coconut, carrots, tomatoes and 3 cups of water and boil until cooked.
  7. Blend the mixture using a liquidiser. Strain the soup.
  8. Add salt and boil for another 10-15 minutes.
  9. Add the pepper and white sauce and mix well.
  10. Serve hot with bread croutons.

 

15. Letter Soup

One of the children’s all-time favourite soup recipes.

 

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves: 8

 

Ingredients:

A pinch of pepper

A pinch of salt

3 tsp butter

1 tbsp plain flour

2 tbsp tomato ketchup

1 teacup boiled letters (macaroni letters)

1 teacup basic brown stock

Method:

  1. Heat a vessel and add butter before frying the flour for a minute.
  2. Add brown stock and boil for 15 minutes.
  3. Add boiled letters and tomato ketchup.
  4. Toss in pepper and salt and boil again for 2 minutes.
  5. Serve hot.

 

16. Cream of Lettuce Soup

Unusually delicious yet super easy to make.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 6

 

Ingredients:

A pinch of pepper

A pinch of salt

2 tbsp butter

2 tbsp plain flour

3 teacups milk

2 onions

3 bundles lettuce

 

Method:

  1. Chip the onions and lettuce.
  2. Heat a pan. Add butter and all the chopped vegetables. Continue to fry for a minute or two.
  3. Mix the plain flour and milk and add to the vegetable mixer along with 3 cups of water.
  4. Cook for 10 minutes.
  5. Blend the mixture in a liquidiser. Strain the soup.
  6. Heat for a while before adding pepper and salt.
  7. Serve hot.

We hope you enjoy these soup recipes as much as we do!


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