Easy 5-Ingredient Soup Recipes
No offense to Campbell’s, but there’s a better way to eat soup than out of a can. Homemade soup is filling and usually fairly nutritious, making it the ultimate good-for-you comfort food. Best of all, soup doesn’t have to be complicated. While you can commit to tracking down special ingredients or spend hours simmering broth, creating the perfect bowl of soup doesn’t always have to be so complicated. Here are five quick and easy soup recipes that require no more than five major ingredients.
1. 5-Ingredient Potato Soup
Frozen hash browns are the secret ingredient in this thick, creamy, and cheesy potato soup recipe from Gimme Some Oven. Using pre-cut potatoes saves you time in the kitchen and means that you’ll have a hot and tasty meal on your table that much faster.
- 6 green onions, thinly sliced with white and green parts separated
- 5 to 6 cups chicken or vegetable broth
- 2 pounds frozen hash browns or fresh russets, shredded or cubed
- 2 tablespoons Old Bay or Cajun seasoning
- 1 cup shredded sharp cheddar, plus extra for serving
Directions: Add the white parts of the green onions, broth, hash browns or cubed potatoes, and seasoning to a large stockpot. Turn heat to medium-high and cook until the soup reaches a low boil, stirring occasionally. Reduce the heat to medium-low and simmer for another 10 minutes, continuing to stir occasionally.
After the potatoes have softened, remove pot from heat and puree the soup using an immersion blender. Stir in 1 cup of cheddar cheese until combined.
Ladle soup into bowls, garnish with more cheddar and the green parts of the onion, and serve.
2. 10-Minute Creamy Lemon Chicken Soup
When you don’t have time to cook from scratch, convenience ingredients are a big help. This recipe from The Pinning Mama uses canned soup and pre-cooked rotisserie chicken to make a delicious, lemony soup that will warm you up on a cold winter evening.
- 2 (10.5-ounce) cans condensed chicken and rice soup
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 5 cups chicken broth
- 1 rotisserie chicken, meat removed and diced
- 3 tablespoons fresh-squeezed lemon juice
- Salt and pepper to taste
Directions: Stir together the canned soups in a large stockpot, then turn heat to medium. Add the chicken broth and whisk to combine. Mix in the diced chicken, fresh lemon juice, and salt and pepper to taste. Cook until soup is warmed through. Spoon into bowls and garnish with parsley to serve.
3. Coconut Soup with Noodles and Mushrooms
Hearty mushrooms and rice noodles come together with coconut milk for a delicious and easy-to-make soup. Vegetarians can substitute vegetable broth for the chicken broth for a filling and completely meat-free dish. Recipe from the Food Network.
- 4 cups chicken or vegetable broth
- 1 (14-ounce) can light coconut milk
- 2 tablespoons hoisin sauce
- 1 cub sliced mushrooms
- 4 ounces cooked rice noodles
Directions: Bring chicken or vegetable broth to a simmer over medium-high heat.
Meanwhile, cook the rice noodles according to package directions.
Add the coconut milk, hoisin sauce, mushrooms, and cooked noodles to the broth. Mix well to combine flavors and dissolve the hoisin sauce. Simmer for another 10 to 12 minutes, then serve.
4. Slow Cooker Thai Curry Butternut Squash Soup
Butternut squash soup is a quintessential fall and winter dish, but it can sometimes be a bit bland. This take solves that problem by adding Thai red curry for some extra flavor. Plus, it’s both dairy- and gluten-free. Recipe from Kitchen Treaty.
- 1 (3-pound) butternut squash, peeled, seeded, and diced
- 1 medium yellow onion, diced
- 4 cups low-sodium vegetable broth
- ½ teaspoon kosher salt, plus more to tast
- 1 (14-ounce) can coconut milk
- 3 tablespoons Thai red curry paste
Directions: Add the butternut squash, onion, broth, and ½ teaspoon salt to the slow cooker. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
Turn off heat, remove cover from slow cooker, and let soup cool for a few minutes. After soup has cooled, puree using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender and puree, working in batches.)
Add coconut milk and Thai red curry paste to pureed soup and stir to combine. Cover soup and cook on low for another 30 minutes until warmed through. Add additional salt and curry paste to taste, then serve.
5. 5-Ingredient Black Bean and Salsa Soup
Not only do you need only 5 ingredients for this black bean soup recipe, but it also takes on 5 minutes to prep. Add in 20 minutes of cooking time, and you can have a stick-to-your ribs soup ready in less than a half hour. Recipe from Beard and Bonnet.
- 1 tablespoon olive oil
- 1 cup thinly sliced green onions
- 2 (15-ounce) cans of black beans, rinsed and drained
- 2 cups of prepared salsa
- 2 cups vegetable broth
- Salt and pepper to taste
Directions: Add the olive oil to a large pot and turn heat to medium. Add the green onions and cook until softened, stirring frequently, about 3 to 5 minutes. Add the beans, salsa, and broth to the pot and turn heat to medium-high. Bring to a boil, then reduce heat and let simmer for 10 to 15 minutes. Serve with toppings of your choice, such as cilantro or sour cream.
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