top 5 soup varties recipes in homemade/easy soups recipes

Certainly! Here are five popular soup varieties and their recipes:

1. Tomato Soup:
Ingredients:
- 2 lbs (900g) tomatoes, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves for garnish

Instructions:
- In a large pot, sauté the onions and garlic until translucent.
- Add the chopped tomatoes and cook until they break down and release their juices.
- Pour in the vegetable broth and bring to a simmer. Cook for about 15-20 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot, add the heavy cream, and season with salt and pepper.
- Simmer for an additional 5 minutes. Serve hot, garnished with fresh basil leaves.

2. Chicken Noodle Soup:
Ingredients:
- 2 boneless, skinless chicken breasts, cooked and shredded
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup egg noodles
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste

Instructions:
- In a large pot, sauté the onion, garlic, carrots, and celery until they begin to soften.
- Add the chicken broth and bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Add the shredded chicken, egg noodles, and fresh dill. Cook until the noodles are tender.
- Season with salt and pepper to taste. Serve hot.

3. Butternut Squash Soup:
Ingredients:
- 1 butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste

Instructions:
- Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt, pepper, and cinnamon. Roast for about 30-40 minutes until tender and slightly caramelized.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot, add the coconut milk, and stir well. Season with salt and pepper. Simmer for an additional 5 minutes. Serve hot.

4. Lentil Soup:
Ingredients:
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste

Instructions:
- Rinse the lentils thoroughly. In a large pot, heat the olive oil and sauté the onion, garlic, carrots, and celery until they begin to soften.
- Add the lentils, vegetable broth, diced tomatoes (with their juice), ground cumin, and ground coriander. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until the lentils are tender.
- Season with salt and pepper to taste. Serve hot.

5. Minestrone Soup:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 can kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste

Instructions:
- In a large pot, heat the olive oil and sauté the onion, garlic, carrots, and celery until they begin to soften.
- Add the diced tomatoes, vegetable broth, kidney beans, dried basil, and dried oregano. Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Add the pasta and cook according to package instructions until al dente.
- Season with salt and pepper to taste. Serve hot.

Enjoy trying out these delicious soup recipes!

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