top 10 easy soups in world
1. Tomato Basil Soup:
Ingredients:
- 2 cans of crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
- In a large pot, combine crushed tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and add chopped basil leaves. Simmer for 15 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper. Serve hot.
2. Chicken Noodle Soup:
Ingredients:
- 2 chicken breasts, cooked and shredded
- 4 cups chicken broth
- 2 cups egg noodles
- 1 cup sliced carrots
- 1 cup diced celery
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions:
- In a large pot, heat some oil and sauté onions and garlic until translucent.
- Add carrots, celery, and chicken broth. Bring to a boil and simmer until vegetables are tender.
- Add shredded chicken and egg noodles. Cook until noodles are done.
- Season with salt and pepper. Serve hot.
3. Butternut Squash Soup:
Ingredients:
- 1 butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt, pepper, and nutmeg to taste
Instructions:
- In a large pot, melt butter and sauté onions until translucent.
- Add butternut squash and vegetable broth. Bring to a boil and simmer until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt, pepper, and nutmeg. Serve hot.
4. Lentil Soup:
Ingredients:
- 1 cup dried lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onions, garlic, carrots, and celery until softened.
- Add lentils, vegetable broth, cumin, and paprika. Bring to a boil and simmer until lentils are cooked.
- Season with salt and pepper. Serve hot.
5. Creamy Broccoli Soup:
Ingredients:
- 2 cups broccoli florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a large pot, melt butter and sauté onions and garlic until translucent.
- Add broccoli florets and vegetable broth. Bring to a boil and simmer until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk and season with salt and pepper. Serve hot.
6. Potato Leek Soup:
Ingredients:
- 4 potatoes, peeled and diced
- 2 leeks, sliced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions:
- In a large pot, melt butter and sauté leeks until softened.
- Add potatoes and vegetable broth. Bring to a boil and simmer until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in milk and season with salt and pepper. Serve hot.
7. Minestrone Soup:
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta shells
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onions, garlic, carrot, celery, and zucchini until softened.
- Add diced tomatoes, vegetable broth, basil, and oregano. Bring to a boil and simmer for 15 minutes.
- Add pasta shells and cook until tender.
- Season with salt and pepper. Serve hot.
8. Mexican Tortilla Soup:
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Tortilla chips, shredded cheese, and cilantro for garnish
Instructions:
- In a large pot, sauté onions, garlic, and bell pepper until softened.
- Add black beans, diced tomatoes, vegetable broth, chili powder, and cumin. Bring to a boil and simmer for 15 minutes.
- Season with salt and pepper. Serve hot, topped with tortilla chips, shredded cheese, and cilantro.
9. Corn Chowder:
Ingredients:
- 4 cups corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions and bacon bits for garnish
Instructions:
- In a large pot, melt butter and sauté onions and garlic until translucent.
- Add corn kernels, potatoes, and vegetable broth. Bring to a boil and simmer until potatoes are tender.
- Use an immersion blender to puree a portion of the soup to thicken it.
- Stir in milk and season with salt and pepper. Serve hot, topped with chopped green onions and bacon bits.
10. Clam Chowder:
Ingredients:
- 2 cans clams, drained (reserve the juice)
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons flour
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions:
- In a large pot, cook bacon until crispy. Remove bacon and set aside.
- In the same pot, sauté onions and garlic in the bacon fat until translucent.
- Add potatoes, clam juice, and enough water to cover the potatoes. Bring to a boil and simmer until potatoes are tender.
- In a separate bowl, whisk together flour, milk, and heavy cream. Slowly add the mixture to the pot, stirring continuously.
- Stir in clams and simmer until heated through.
- Season with salt and pepper. Serve hot, topped with crispy bacon and chopped parsley.
Enjoy these delicious and easy soup recipes!
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