7 Best Homemade Soup Recipes for Cozy Nights and Comfort Meals
Seven pots for cold evenings, from creamy tomato with grilled cheese to beef and barley, each with stovetop, slow cooker and pressure cooker times.
- Freezer chart
- Bread pairings
- Vegan picks
- Batch-cook plan
The four bowls on the pin: creamy tomato, chicken noodle, brown lentil and red lentil, with toasted bread and parsley.
These seven homemade soup recipes are the ones the pin promises for cozy nights: creamy tomato, chicken noodle, brown and red lentil, butternut squash, beef and barley, and sweet potato black bean. Every one has stovetop, slow cooker and pressure cooker times. Creamy tomato soup with grilled cheese comes first, scaled from 4 to 12 servings.
On the Menu
Why These Seven Soups Belong on Cold Nights
All seven soups the pin promises
Creamy tomato, chicken noodle, brown and red lentil, then butternut squash, beef and barley and sweet potato black bean. Every one has amounts and a method.
Stove, slow cooker or pressure cooker
Each soup has times for all three, so the same recipe works set in the morning or started at six with 30 minutes to spare.
Made for the freezer
Five of the seven freeze exactly as made. The other two need one small change: noodles and cream go in on the day the soup is eaten.
Pantry first
Canned tomatoes, dried lentils, pearl barley, broth and a few jars of spice. The fresh part is mostly onions, carrots and celery, which keep well.
Creamy Tomato Soup With Grilled Cheese, 4 to 12 Bowls
Number 1 of 7, and the top-left bowl on the pin. The card makes 6 servings of about 1⅓ cups; tap 4, 8 or 12 and every amount changes with it.
Creamy Tomato Soup
The top-left bowl on the pin: onion and garlic softened in olive oil, canned tomatoes simmered with basil and oregano, blended silky and finished with cream. Tap a size and every amount updates.
How many bowls?
Ingredients
- 2 tbsp3 tbsp¼ cup6 tbsp olive oil
- 1 medium1 large2 medium3 medium yellow onion, diced
- 3469 garlic cloves, sliced
- 1 tbsp1½ tbsp2 tbsp3 tbsp tomato paste
- 1 can (28 oz)1 can (28 oz) + 1 can (14 oz)2 cans (28 oz each)3 cans (28 oz each) canned crushed or whole peeled tomatoes, with juice
- 1½ cups (360 ml)2¼ cups (540 ml)3 cups (720 ml)4½ cups (1.1 L) vegetable or halal chicken broth
- 1 tsp1½ tsp2 tsp1 tbsp dried basil
- ½ tsp¾ tsp1 tsp1½ tsp dried oregano
- ¾ tsp1 tsp1½ tsp2¼ tsp fine salt, to start
- ¼ tsp½ tsp½ tsp¾ tsp black pepper
- ½ tsp¾ tsp1 tsp1½ tsp sugar, only if the tomatoes taste sharp
- ½ cup (120 ml)¾ cup (180 ml)1 cup (240 ml)1½ cups (360 ml) heavy cream, plus a little to swirl
- 8121624 fresh basil leaves, torn, to finish
Dairy-free: use the same amount of full-fat coconut milk, or blend in ¼ cup raw cashews per 4 servings, soaked 15 minutes in hot water. With vegetable broth it is then vegan. Fresh tomatoes: 2 lb ripe tomatoes, cored and chopped, replace each 28-oz can; simmer 30 minutes.
Instructions
Soften the onion
Warm the oil in a 4-quart5-quart6-quart8-quart pot over medium heat. Cook the onion with a pinch of the salt for 6 to 8 minutes, until soft and golden at the edges.
Toast the garlic and paste
Stir in the garlic, tomato paste, basil and oregano and cook 1 minute, until the paste darkens and smells sweet.
Simmer
Add the tomatoes with their juice, the broth, salt and pepper. Bring to a boil, then simmer partly covered for 20 to 25 minutes, stirring now and then.
Blend smooth
Off the heat, blend with an immersion blender until silky. In a countertop blender, work in batches no more than half full, with the lid cap out and a towel over the hole.
Stir in the cream
Back on low heat, stir in the cream and warm 2 to 3 minutes without boiling. Taste: sugar only if it tastes sharp, more salt if it tastes flat.
Serve
Ladle into warm bowls, swirl in a spoon of cream and scatter the torn basil. Serve with grilled cheese triangles for dipping.
Nutrition (approximate, per serving)
One serving of the soup as written with heavy cream, about 1⅓ cups, without the grilled cheese. With full-fat coconut milk, about 40 fewer calories; with half-and-half, about 60 fewer.
The Grilled Cheese That Goes With It
The pin’s tomato soup is made for dipping. Cheddar melts best; a slice of mozzarella with it makes the pull. For a halal table, choose cheese made with microbial rennet or a halal-certified one.
The classic, in a skillet
Butter one side of 2 slices of sturdy sandwich bread. Lay one slice butter side down in a cold skillet, add 2 slices of cheddar, then the second slice butter side up. Cook over medium-low, lid on, 3 to 4 minutes a side, until golden. Cut into triangles.
Dipping soldiers for children
Make the classic with thinner bread and mild cheese, then cut each sandwich into 4 long fingers. They fit a mug of soup and cool quickly enough for small hands.
Eight at once, on a sheet pan
Heat the oven to 450°F with a sheet pan inside. Butter the outsides of 8 sandwiches, lay them on the hot pan and bake 5 to 6 minutes, flip, then 4 to 5 more, until golden and melted.
One Method Behind All Seven Pots
Where every soup here starts: diced onion, carrot, celery and garlic, the spices measured out and the broth ready by the stove.
All seven soups follow the same five moves. Learn them once and any soup on this page, or one built from whatever is in the vegetable drawer, comes out right.
Soften the base slowly
Onion, carrot and celery in olive oil over medium heat for 6 to 8 minutes, with a pinch of salt. Soft, sweet and lightly golden, never scorched: this is most of the flavor.
Wake up the spices
Garlic, tomato paste and ground spices get 1 minute in the hot oil before any liquid goes in. The paste darkens and the cumin smells toasty.
Simmer, never a hard boil
Small, lazy bubbles. A rolling boil breaks noodles, toughens beef and turns lentils to mush before the flavors have married.
Blend hot soup safely
An immersion blender is easiest. In a countertop blender, fill it no more than halfway, take the cap out of the lid and hold a folded towel over the hole.
Taste, then finish
Salt goes in last, a little at a time, then lemon, lime or fresh herbs. A soup that tastes flat almost always needs one of those, not more spice.
6 More Homemade Soup Recipes, From Brothy to Hearty
Numbers 2 to 7, in the pin’s order: chicken noodle first, then the two lentil soups side by side. Each makes 6 servings on the stove; slow cooker and pressure cooker times follow in the next section.
Chicken Noodle Soup
The brothy bowl at the top right of the pin. Raw chicken poaches right in the broth, so it tastes of chicken, not just the carton.
- Ready in50 min
- Serves6
- LeansBrothy, light
Ingredients, 6 servings
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, sliced into coins; 2 celery stalks, sliced
- 2 garlic cloves, minced
- 8 cups (2 L) halal chicken broth
- 1¼ lb (565 g) boneless, skinless halal chicken thighs or breasts, or 3 cups shredded cooked chicken
- 1 tsp dried thyme and 1 bay leaf
- 3 oz (85 g) wide egg noodles, about 2 cups
- 2 tbsp chopped parsley, 1 tbsp lemon juice, salt and pepper
Method
- Soften the onion, carrots and celery in the oil over medium heat, 6 to 8 minutes. Stir in the garlic for 30 seconds.
- Add the broth, thyme, bay leaf and chicken. Bring to a boil, then simmer gently, covered, 15 to 18 minutes, until the chicken reaches 165°F.
- Lift out the chicken and shred it with two forks. Using cooked chicken? Simmer the broth 10 minutes and skip this step.
- Bring the broth back to a boil, add the noodles and cook 6 to 8 minutes, until tender.
- Return the chicken with the parsley and lemon juice. Remove the bay leaf, season and serve.
Add late: the noodles, in the last 8 minutes only. For leftovers, boil them separately and add them to each bowl: they keep drinking the broth.
Number 2 up close: golden broth, egg noodles, shredded chicken, carrot coins and parsley, still steaming.
The Two Lentil Soups From the Pin
Brown Lentil Soup With Spinach
The earthy brown bowl on the pin: pantry lentils with carrots and celery, warmed with cumin, turmeric and paprika, finished with spinach and lemon.
- Ready in1 hr
- Serves6
- LeansHearty, vegan
Ingredients, 6 servings
- 2 tbsp olive oil
- 1 onion, 2 carrots and 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin, ½ tsp ground turmeric, 1 tsp smoked or sweet paprika
- 1½ cups (300 g) brown or green lentils, rinsed and picked over
- 1 can (14 oz / 400 g) diced tomatoes
- 7 cups (1.7 L) vegetable broth
- 3 cups (90 g) baby spinach or chopped kale
- 1½ tbsp lemon juice, 1 tsp salt, black pepper
Method
- Soften the onion, carrots and celery in the oil over medium heat, 6 to 8 minutes.
- Stir in the garlic, cumin, turmeric and paprika for 1 minute.
- Add the lentils, tomatoes and broth. Bring to a boil, then simmer partly covered 30 to 35 minutes, until the lentils are tender but hold their shape.
- For more body, pulse an immersion blender in the pot 3 or 4 times, so about a quarter is smooth.
- Stir in the spinach for 2 minutes (kale needs 5), then the lemon juice, salt and pepper.
Add late: the greens and lemon, after the simmer. Added at the start, spinach turns khaki and the lemon fades.
Brown lentils keep their shape. For a version with more herbs and lemon, try this Mediterranean lentil soup.
Red Lentil Soup With Cumin and Lemon
The bright orange bowl beside it on the pin. Split red lentils collapse in about 20 minutes into a velvety soup with no cream at all.
- Ready in45 min
- Serves6
- LeansVelvety, vegan
Ingredients, 6 servings
- 2 tbsp olive oil, plus more to finish
- 1 large onion and 2 carrots, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 2 tsp ground cumin, 1 tsp sweet paprika, ¼ tsp chili flakes (optional)
- 1½ cups (300 g) split red lentils, rinsed until the water runs almost clear
- 6 cups (1.4 L) vegetable or halal chicken broth
- 1 tsp salt
- 1 lemon: finely grated zest and 3 tbsp juice
- parsley or cilantro and a pinch of paprika, to finish
Method
- Soften the onion and carrots in the oil over medium heat, 6 to 8 minutes.
- Add the garlic, tomato paste, cumin, paprika and chili flakes and stir 1 minute, until the paste darkens.
- Add the lentils, broth and salt. Bring to a boil, skim off the foam, then simmer partly covered 20 to 25 minutes, stirring now and then, until the lentils fall apart.
- Blend until smooth, or leave it rustic. Thin with hot water if it is thicker than heavy cream.
- Stir in the lemon zest and juice. Serve with a thread of olive oil, a pinch of paprika and the herbs.
Add late: the lemon, after blending. The soup thickens as it stands, so loosen it with hot water before serving.
More ways with this lentil are in the full red lentil soup recipe.
Three More for the Rotation
Butternut Squash Soup With Ginger
Golden and silky, with fresh ginger and a little cinnamon. Coconut milk keeps it vegan; cream makes it richer.
- Ready in55 min
- Serves6
- LeansCreamy, vegan option
Ingredients, 6 servings
- 2 tbsp olive oil or butter
- 1 onion, diced; 2 carrots, sliced
- 2 garlic cloves, sliced
- 2 tsp grated fresh ginger (or ½ tsp ground)
- ½ tsp ground cinnamon and a pinch of nutmeg
- 1 medium butternut squash (about 2½ lb / 1.1 kg), peeled, seeded and cut in 1-inch cubes, about 6 cups
- 4 cups (960 ml) vegetable broth, plus more to thin
- 1 tsp salt
- ½ cup (120 ml) full-fat coconut milk or heavy cream
- toasted pumpkin seeds and sage or thyme, to finish
Method
- Soften the onion and carrots in the oil over medium heat, 6 to 8 minutes.
- Add the garlic, ginger, cinnamon and nutmeg and stir 1 minute.
- Add the squash, broth and salt. Bring to a boil, then simmer covered 20 to 25 minutes, until a cube crushes easily against the side of the pot.
- Blend until completely smooth.
- Stir in the coconut milk or cream and warm through without boiling. Thin with broth, taste for salt and top with pumpkin seeds.
Add late: the coconut milk or cream, after blending. For a deeper, caramel flavor, roast the cubes at 425°F for 30 to 35 minutes first and simmer only 10.
Beef and Barley Soup
The heartiest bowl of the seven: browned halal beef, plump pearl barley and vegetables in a rich broth. Worth the longer, mostly hands-off simmer.
- Ready in2 hr 15 min
- Serves6
- LeansHearty
Ingredients, 6 servings
- 1¼ lb (565 g) halal beef chuck, in 1-inch cubes
- 1 tsp salt and ½ tsp black pepper, for the beef
- 2 tbsp olive oil
- 1 onion, 2 carrots and 2 celery stalks, diced
- 8 oz (225 g) mushrooms, sliced (optional)
- 3 garlic cloves, minced; 2 tbsp tomato paste
- 8 cups (2 L) halal beef broth
- 1 tsp dried thyme and 1 bay leaf
- ¾ cup (150 g) pearl barley, rinsed
- 2 tbsp chopped parsley
Method
- Pat the beef dry and season it. Brown it in the oil in two batches over medium-high heat, 3 to 4 minutes a side, and set aside.
- In the same pot, soften the onion, carrots, celery and mushrooms for 6 to 8 minutes, scraping up the browned bits. Stir in the garlic and tomato paste for 1 minute.
- Return the beef with the broth, thyme and bay leaf. Bring to a boil, then simmer covered for 45 minutes.
- Stir in the barley and simmer partly covered 40 to 45 minutes more, until the beef is tender and the barley is plump.
- Remove the bay leaf, add the parsley and season. Thin with broth if it has thickened.
Add late: the parsley. Barley keeps drinking broth overnight, so add 1 to 2 cups when reheating.
For deeper seasoning, swap the thyme for 1 tbsp of this homemade beef stew seasoning.
Sweet Potato and Black Bean Soup
Smoky, chunky and vegan, with cumin and chili. Blending a third of the pot makes it thick and creamy without any cream.
- Ready in50 min
- Serves6
- LeansHearty, vegan
Ingredients, 6 servings
- 2 tbsp olive oil
- 1 onion and 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin, 1 tsp chili powder, ½ tsp smoked paprika
- 2 medium sweet potatoes (about 1½ lb / 680 g), peeled, in ¾-inch cubes
- 2 cans (15 oz / 425 g each) black beans, rinsed
- 1 can (14 oz / 400 g) diced tomatoes
- 5 cups (1.2 L) vegetable broth
- 1 tsp salt
- juice of 1 lime and chopped cilantro; avocado and plain yogurt, to serve
Method
- Soften the onion and pepper in the oil over medium heat, 6 minutes. Add the garlic and spices for 1 minute.
- Add the sweet potatoes, beans, tomatoes, broth and salt and bring to a boil.
- Simmer partly covered 20 to 25 minutes, until the sweet potato is tender.
- Blend about a third of the soup: a few pulses of an immersion blender, or 3 cups in a blender, stirred back in.
- Add the lime juice and cilantro, taste for salt and top with avocado and yogurt.
Add late: the lime, cilantro and avocado. The beans can go in at the start in every method.
Stovetop, Slow Cooker or Pressure Cooker: Times for All 7
The pin lives on a slow cooker and pressure cooker board, so every soup has all three methods. Pressure times are minutes at high pressure; add 10 to 15 minutes for the pot to come up to pressure.
| Soup | Stovetop | Slow cooker | Pressure cooker (high) | Add at the end |
|---|---|---|---|---|
| Soup1. Creamy tomato | Stovetop45 min (simmer 20 to 25) | Slow cookerLOW 6 hr / HIGH 3 hr | Pressure cooker (high)5 min, 10 min natural release | Add at the endCream, after blending |
| Soup2. Chicken noodle | Stovetop50 min (chicken 15 to 18, noodles 6 to 8) | Slow cookerLOW 6 to 7 hr / HIGH 3 to 4 hr, raw chicken | Pressure cooker (high)8 min, 10 min natural release; noodles on Sauté 6 min | Add at the endNoodles, parsley, lemon |
| Soup3. Brown lentil | Stovetop1 hr (simmer 30 to 35) | Slow cookerLOW 7 to 8 hr / HIGH 4 hr | Pressure cooker (high)12 min, 15 min natural release | Add at the endSpinach, lemon |
| Soup4. Red lentil | Stovetop45 min (simmer 20 to 25) | Slow cookerLOW 6 hr / HIGH 3 hr | Pressure cooker (high)8 min, 10 min natural release | Add at the endLemon; thin before serving |
| Soup5. Butternut squash | Stovetop55 min (simmer 20 to 25) | Slow cookerLOW 6 to 7 hr / HIGH 3 to 4 hr | Pressure cooker (high)10 min, 10 min natural release | Add at the endCoconut milk or cream, after blending |
| Soup6. Beef and barley | Stovetop2 hr 15 min (45 + 40 to 45 with barley) | Slow cookerLOW 8 hr / HIGH 4 to 5 hr | Pressure cooker (high)25 min, 15 min natural release | Add at the endParsley; extra broth |
| Soup7. Sweet potato black bean | Stovetop50 min (simmer 20 to 25) | Slow cookerLOW 6 hr / HIGH 3 hr | Pressure cooker (high)6 min, 10 min natural release | Add at the endLime, cilantro; blend a third |
Slow cooker: brown the beef and soften the onions on the stove first for the deepest flavor; for the vegetable soups they can go in raw. Fill the pot one-half to two-thirds full and keep the lid on. For a fully hands-off lentil pot, see this slow cooker lentil soup.
Pressure cooker: fill lentil and barley soups no more than halfway, because they foam, and let them release naturally. After sauteing, scrape the bottom with a splash of broth so the pot does not flag a burn warning; set tomatoes on top and do not stir before sealing.
What to Add Late, Whatever the Method
Noodles and pasta
Never for hours. On the stove, the last 8 minutes; in a slow cooker, the last 20 to 30 minutes on HIGH; in a pressure cooker, on Sauté once the lid is off. For leftovers, boil them separately.
Cream and coconut milk
Long heat and pressure can split dairy. Stir it in after blending, on low heat, and do not boil it again. Coconut milk is more forgiving but still tastes fresher added last.
Greens and fresh herbs
Spinach needs 2 minutes, kale 5. Parsley, cilantro and basil go in off the heat. Cooked for 8 hours, they turn khaki and bitter.
Lemon, lime and salt
Acid fades over a long cook. Add citrus in the last minute, then taste for salt: slow-cooked soups usually want a little more than stovetop ones.
Which Soup Tonight? Creamy, Brothy, Hearty or Vegan
| Tonight you want | Make | Ready in | Why it fits |
|---|---|---|---|
| Tonight you wantCreamy and comforting | Make1. Creamy tomato or 5. Butternut squash | Ready in45 to 55 min | Why it fitsVelvety bowls; tomato comes with grilled cheese for dipping |
| Tonight you wantBrothy and light | Make2. Chicken noodle | Ready in50 min | Why it fitsClear broth and soft noodles for a quiet night in |
| Tonight you wantHearty, a meal in a bowl | Make6. Beef and barley or 7. Sweet potato black bean | Ready in50 min to 2 hr 15 | Why it fitsChewy barley, or beans and sweet potato, fill everyone up |
| Tonight you wantVegan, nothing to swap | Make3. Brown lentil, 4. Red lentil or 7. Sweet potato black bean | Ready in45 min to 1 hr | Why it fitsVegetable broth, no dairy; 5 is vegan with coconut milk |
| Tonight you wantFreezer-friendly | Make3, 4, 5, 6 or 7 | Ready inAny night | Why it fitsThey freeze as made; tomato before the cream, chicken noodle without noodles |
| Tonight you wantFastest from the pantry | Make1. Creamy tomato or 4. Red lentil | Ready in45 min | Why it fitsCanned tomatoes and split lentils that cook in about 20 minutes |
| Tonight you wantHands-off | MakeAny of the 7, in a slow cooker | Ready in3 to 8 hr | Why it fitsTimes for all seven are in the cooker table above |
| Tonight you wantChildren and picky eaters | Make1. Tomato with grilled cheese or 2. Chicken noodle | Ready in45 to 50 min | Why it fitsFamiliar, mild and made for dipping |
Want lentils and chicken in the same pot? This chicken lentil soup does both, with a lemony finish.
Freezing and Reheating Each Soup, Noodles and Cream Included
Every soup here keeps 3 to 4 days in the fridge and 2 to 3 months in the freezer for the best texture. Two need a small change before freezing, and the table says which.
| Soup | Fridge | Freezer | Before freezing | To reheat |
|---|---|---|---|---|
| Soup1. Creamy tomato | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingBest frozen before the cream; with cream it may separate a little | To reheatLow heat, whisking; stir in the cream now |
| Soup2. Chicken noodle | Fridge3 to 4 days | Freezer2 to 3 months, without noodles | Before freezingFreeze the broth, chicken and vegetables only | To reheatBring to a simmer and cook fresh noodles in it, 6 to 8 min |
| Soup3. Brown lentil | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingFreezes as made | To reheatThin with broth; add fresh spinach and lemon |
| Soup4. Red lentil | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingFreezes as made; sets very thick | To reheatThin with hot water or broth, ½ cup at a time; fresh lemon |
| Soup5. Butternut squash | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingFreeze before the coconut milk or cream when you can | To reheatWhisk while it warms; stir in the coconut milk or cream |
| Soup6. Beef and barley | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingFreezes well; the barley keeps swelling | To reheatAdd 1 to 2 cups broth and simmer 5 min |
| Soup7. Sweet potato black bean | Fridge3 to 4 days | Freezer2 to 3 months | Before freezingFreezes as made; toppings stay separate | To reheatLow heat; fresh lime, cilantro and avocado |
Noodles: leave them out
Frozen noodles soak up broth and thaw soft and broken. Freeze chicken noodle soup without them and cook a fresh handful in the simmering soup on the day: 6 to 8 minutes.
Cream: add it after thawing
Cream and milk can turn grainy in the freezer. Freeze the blended soup plain, then stir in the cream as it reheats. Already in? Whisk hard, or blend a few seconds.
Freeze and thaw safely
Cool in shallow containers and refrigerate within 2 hours. Leave 1 inch of headspace, thaw overnight in the fridge and reheat until steaming hot all the way through.
Soup-Night Breads and Toppings for Every Bowl
A soup-night table: the slow cooker and the pot, tomato soup with grilled cheese, butternut squash and beef and barley soups, a bread basket and candles.
Something warm to dip, something fresh on top and something crunchy: that is the whole topping rule. Here is what suits each of the seven.
| Soup | Bread on the side | On top | For crunch |
|---|---|---|---|
| Soup1. Creamy tomato | Bread on the sideGrilled cheese triangles or garlic toast | On topA swirl of cream, torn basil | For crunchCroutons, grated parmesan |
| Soup2. Chicken noodle | Bread on the sideSoft dinner rolls or buttermilk biscuits | On topParsley, black pepper, a squeeze of lemon | For crunchSaltine crackers |
| Soup3. Brown lentil | Bread on the sideCrusty sourdough or a baguette | On topOlive oil, lemon, parsley | For crunchCrumbled feta, toasted seeds |
| Soup4. Red lentil | Bread on the sideWarm flatbread brushed with olive oil and za’atar | On topPaprika oil, lemon, cilantro, thick yogurt | For crunchCrisp pita chips |
| Soup5. Butternut squash | Bread on the sideCheese toasts or seeded bread | On topA swirl of coconut milk or cream, sage | For crunchToasted pumpkin seeds |
| Soup6. Beef and barley | Bread on the sideCrusty rolls, rye or sourdough with butter | On topParsley, cracked black pepper | For crunchToasted bread cubes |
| Soup7. Sweet potato black bean | Bread on the sideSkillet cornbread or warm tortillas | On topAvocado, lime, cilantro, plain yogurt | For crunchTortilla strips, toasted pepitas |
Quick garlic toast for any bowl: mash 4 tbsp soft butter with 1 grated garlic clove, a pinch of salt and 1 tbsp chopped parsley. Spread it on 8 thick slices of bread and bake at 425°F for 6 to 8 minutes, until golden at the edges.
For a halal table, choose parmesan, feta and other cheeses made with microbial rennet, or halal-certified ones.
Batch-Cooking Soup for the Whole Week
Soup is the easiest thing to cook once and eat four times. These habits turn one evening into a freezer full of dinners and lunches.
One base, three pots
Dice 3 onions, 6 carrots and 6 celery stalks in one go and split them three ways: brown lentil, chicken noodle and beef and barley all start from the same base.
Two soups in one evening
Start the beef and barley first. While it simmers, make the red lentil soup, which is done in 45 minutes. Two pots, about two and a half hours, twelve servings.
Cool it fast
Divide hot soup into shallow containers and refrigerate within 2 hours. A full pot left on the stove stays warm in the middle for far too long.
Freeze flat, label everything
Fill quart freezer bags with 2 to 3 cups, press out the air and freeze them flat, then stand them up like files. Write the soup, the date and “add noodles” or “add cream”.
Leave room to expand
Soup grows as it freezes. Leave 1 inch of headspace in rigid tubs and never fill a glass jar to the neck.
Portion for one
1½-cup tubs or silicone soup-cube trays make single lunches. Reheat a frozen portion in a covered bowl for 5 to 7 minutes, stirring halfway.
A Two-Pot Evening: Beef and Barley Plus Red Lentil
| Clock | Pot 1: beef and barley | Pot 2: red lentil |
|---|---|---|
| Clock0:00 | Pot 1: beef and barleyBrown the beef for number 6 | Pot 2: red lentilDice onions, carrots, celery and garlic for both pots |
| Clock0:20 | Pot 1: beef and barleySoften the vegetables, add broth; simmer 45 min | Pot 2: red lentilMeasure the lentils, spices and broth |
| Clock0:30 | Pot 1: beef and barleySimmering | Pot 2: red lentilStart number 4, the red lentil soup |
| Clock1:10 | Pot 1: beef and barleyStir in the barley; simmer 40 to 45 min | Pot 2: red lentilBlend the lentil soup; cool it in shallow tubs |
| Clock2:00 | Pot 1: beef and barleySeason; cool in shallow tubs | Pot 2: red lentilLabel and freeze half; fridge the rest |
| Clock2:30 | Pot 1: beef and barleyLabel, freeze half, fridge the rest | Pot 2: red lentilDone: 12 servings for the week |
Homemade Soup Recipes: FAQs
What are the best homemade soups for cold nights?
Creamy tomato with grilled cheese, chicken noodle, brown lentil, red lentil, butternut squash, beef and barley, and sweet potato black bean cover every mood: creamy, brothy, hearty and vegan. All seven above have amounts and stovetop, slow cooker and pressure cooker times.
How do you make homemade soup taste better?
Soften the onions slowly, toast the spices and tomato paste in the oil, simmer gently, then season at the end: salt a little at a time and a squeeze of lemon or lime. A flat soup usually needs salt or acid, not more spice.
Can I make tomato soup without cream?
Yes. Use the same amount of full-fat coconut milk, or blend ¼ cup soaked cashews per 4 servings into the soup. For a lighter bowl, leave the cream out: the blended onion and tomatoes are already smooth.
What goes with tomato soup besides grilled cheese?
Garlic toast, cheese toasts or a crusty baguette, with croutons and parmesan on top. For a bigger meal, serve it with a green salad and a chicken or tuna salad sandwich.
How long does homemade soup last in the fridge?
3 to 4 days in a covered container. Cool it in shallow containers and refrigerate within 2 hours of cooking. Reheat only what will be eaten, until steaming hot all the way through.
Can you freeze soup with noodles in it?
It is better not to. Noodles keep soaking up broth and turn mushy when thawed. Freeze the broth, chicken and vegetables, then cook fresh noodles in the soup as it reheats; it takes 6 to 8 minutes.
Can you freeze soup with cream in it?
Yes, but cream can separate and look grainy after thawing. Freeze the soup before the cream goes in when possible. If it is already in, reheat gently and whisk well, or blend for a few seconds.
Can I put raw chicken in a slow cooker for chicken noodle soup?
Yes. Boneless thighs or breasts go in raw with the broth and vegetables and cook on LOW 6 to 7 hours or HIGH 3 to 4, until 165°F. Shred them, then add the noodles for the last 20 to 30 minutes on HIGH.
How long do you pressure cook lentil soup?
Brown or green lentils: 12 minutes at high pressure and a 15-minute natural release. Split red lentils: 8 minutes and a 10-minute natural release. Fill the pot no more than halfway, because lentils foam.
What is the difference between red and brown lentils in soup?
Brown and green lentils hold their shape and take 30 to 35 minutes, for a chunky soup. Split red lentils cook in 20 to 25 minutes and fall apart into a smooth, naturally creamy orange soup.
Do you need to soak lentils or barley before making soup?
No. Rinse lentils and pick out any small stones, and rinse pearl barley; both cook straight in the soup. Soaking saves only a few minutes and can make red lentils turn to mush too fast.
How do you thicken homemade soup?
Blend a third of it and stir it back in, simmer uncovered for 10 minutes, or mash some beans, lentils or potato against the side of the pot. Flour stirred straight into hot soup turns lumpy.
How much soup do I need per person?
About 1½ cups as a main course and 1 cup as a starter. Each recipe here makes about 6 main-course bowls; the tomato soup card scales from 4 to 12.
Why does my soup get so thick the next day?
Lentils, barley, noodles and blended vegetables keep absorbing liquid as they sit. Add broth or water a little at a time while reheating until the texture is right, then taste again for salt.
Save the pin so all seven soups and the cooker times are one tap away.
More Soups, Stews and Slow Cooker Dinners
Lentil bowls, sweet potato soups, slow cooker dinners for fall, a clear chicken soup and a white chicken chili.
Lentil Soups and Stews
More bowls in the spirit of numbers 3 and 4. See the soups → Sweet PotatoSweet Potato Soup Recipes
More ways with the star of number 7. See the recipes → Slow CookerEasy Fall Slow Cooker Recipes
Set it in the morning, eat at six. See the recipes → BrothyPoached Chicken Soup
A clear, gentle bowl like number 2. See the recipe → Chili NightWhite Chicken Chili
A white bean and chicken chili for cold nights. See the recipe → Dairy-FreeDairy-Free Fall Slow Cooker Recipes
Slow cooker dinners without cream or cheese. See the recipes →Soften the base slowly, simmer gently, season at the end. That is all seven soups, and every one works on the stove, in a slow cooker or in a pressure cooker.
Pin these homemade soup recipes for the next cold night.
