Making homemade soup doesn't have to take all day. From chunky brothy soups to creamy comforting bowls, these easy soup recipes are ready in 30 minutes or less.
1/35
Italian Veggie Beef Soup
From the Recipe Creator:
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so much, we take it to our own friends who need comfort. It always does the trick. —Sue Webb, Reisterstown, Maryland
Nutrition Facts:
1-1/3 cups: 159 calories, 5g fat (2g saturated fat), 38mg cholesterol, 646mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.
Ground beef, cabbage, frozen mixed vegetables and crushed tomatoes join forces for a tasty soup that’s hearty enough for a filling dinner. Make a double batch and freeze it for a rainy day.
2/35
Mexican Corn Chowder
From the Recipe Creator:
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Nutrition Facts:
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.
With a whopping 28 grams of protein per serving, this smooth and creamy soup is a great lunch option that will keep you full all day. Serve with a heap of tortilla chips to make it even better.
3/35
Thai Curry Soup
From the Recipe Creator:
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Nutrition Facts:
1-2/3 cups: 289 calories, 9g fat (3g saturated fat), 0 cholesterol, 772mg sodium, 41g carbohydrate (3g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 medium-fat meat, 1/2 fat.
Rice noodles are available at most supermarkets, but if you can’t find them, try angel hair pasta. The red curry paste adds a spicy zip, so serve this if your family can take a bit of heat.
4/35
Creamy Chicken Noodle Soup
From the Recipe Creator:
A good friend made us this rich, comforting soup after the birth of our son. It was such a help to have dinner taken care of until I was back on my feet. This yummy dish is so simple to fix that now I give a pot of it (along with the recipe) to other new mothers. —Joanna Sargent, Sandy, Utah
Nutrition Facts:
1 cup: 218 calories, 9g fat (4g saturated fat), 67mg cholesterol, 980mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 15g protein.
This soup is just what the doctor ordered. Best of all, you can customize it, using rice instead of noodles or adding a squeeze of lemon juice once the soup is done. Serve it with soft dinner rolls, crackers or a hunk of crusty bread.
5/35
Cheesy Wild Rice Soup
From the Recipe Creator:
We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice in the original recipe with a boxed rice mix. This creamy concoction is now a family favorite. —Lisa Hofer, Hitchcock, South Dakota
Nutrition Facts:
1 cup: 464 calories, 29g fat (14g saturated fat), 70mg cholesterol, 1492mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 21g protein.
6/35
Pasta Fagioli Soup
From the Recipe Creator:
My husband enjoys my version of this soup so much that he stopped ordering it at restaurants. He’d rather savor the version we can have at home. It’s so easy to make, yet hearty enough to be a full dinner. —Brenda Thomas, Springfield, Missouri
Nutrition Facts:
1-1/3 cups: 228 calories, 7g fat (1g saturated fat), 29mg cholesterol, 841mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 16g protein. Diabetic exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.
This classic Italian recipe has both pasta and beans, so it’s a great option for dinner. It’s also the close cousin of minestrone, which typically contains a greater variety of veggies and beans.
7/35
Easy Beef Soup
From the Recipe Creator:
This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion. —Agnes Bierbaum, Gainesville, Florida
Nutrition Facts:
1-1/4 cups: 142 calories, 5g fat (2g saturated fat), 23mg cholesterol, 746mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 10g protein.
Believe it or not, this yummy soup has only six ingredients and is ready in 25 minutes. To make it a complete meal, add more veggies, like canned corn and mushrooms.
8/35
Broccoli Cheddar Soup
From the Recipe Creator:
My husband and I love this cheesy dish. It is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Nutrition Facts:
1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.
If you have a big family, simply double, triple or even quadruple the recipe to serve your whole crew. You can use fresh or frozen broccoli. I like using precut fresh broccoli to save even more time, then I roughly chop it to create extra texture.
9/35
Chicken Soup with Dill
From the Recipe Creator:
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
Nutrition Facts:
1-1/3 cups: 198 calories, 6g fat (1g saturated fat), 31mg cholesterol, 681mg sodium, 20g carbohydrate (4g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 0.500 fat.
This fresh and flavorful soup is a bright choice for any time of year. If you can’t find whole wheat orzo at your grocery store, try pastina or elbow macaroni.
10/35
Cheesy Chicken Tortilla Soup
From the Recipe Creator:
My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. —LaVonda Owen, Marlow, Oklahoma
Nutrition Facts:
1 cup: 395 calories, 27g fat (15g saturated fat), 109mg cholesterol, 1273mg sodium, 11g carbohydrate (4g sugars, 0 fiber), 23g protein.
If you love queso, this soup is just for you. For an extra-cheesy bowl, add more Monterey Jack cheese. Top with guacamole and serve with tortilla chips to take it over the top.
11/35
Grandma's Tomato Soup
From the Recipe Creator:
This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island
Nutrition Facts:
1 cup: 259 calories, 12g fat (7g saturated fat), 44mg cholesterol, 1144mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 4g protein.
A delicious lunch from scratch doesn’t have to be time-consuming. This six-ingredient soup recipe is ready in just 15 minutes and pairs fabulously with a gooey grilled cheese sandwich.
12/35
Tuscan Cauliflower Soup
From the Recipe Creator:
A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor. —Heather Bewley, Bemidji, Minnesota
Nutrition Facts:
1-1/4 cups: 358 calories, 30g fat (14g saturated fat), 91mg cholesterol, 941mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 17g protein.
This soup is like a dream. It’s a hearty, filling and flavorful option that also happens to be low carb. Add less bacon and more cauliflower to lighten things up, or reverse that idea if you want the soup to be extra-hearty.
13/35
Pumpkin Sausage Soup
From the Recipe Creator:
This dish is well suited to my lower-carb way of eating. It's definitely soul food, and I love that it's very simple to prepare. —Paula Diaz, Billings, Montana
Nutrition Facts:
1-1/2 cups: 371 calories, 27g fat (13g saturated fat), 76mg cholesterol, 782mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 16g protein.
Here’s another low-carb wonder that’s absolutely fantastic for fall. It’s creamy and decadent, but you can use half-and-half and turkey sausage to lighten things up. Pair it with autumn recipes for a full meal.
14/35
Potato Soup
From the Recipe Creator:
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Nutrition Facts:
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.
Your family will think you secretly ordered this soup from a fancy steakhouse. The recipe calls for Velveeta, but you can also use cheddar or Colby Jack cheese if you like.
15/35
Vegan Carrot Soup
From the Recipe Creator:
Yukon Gold potatoes—instead of cream—make this smooth carrot soup vegan and add a mild sweetness. If you don't have Yukon Golds on hand, russet potatoes will work too. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 176 calories, 3g fat (0 saturated fat), 0 cholesterol, 710mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Believe it or not, it’s possible to make a thick and creamy soup with no butter, cream or milk. This carrot soup has quickly become one of our favorite vegan comfort food recipes.
16/35
Creamy Sweet Potato and Veggie Soup
From the Recipe Creator:
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
Nutrition Facts:
1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.
When we think of potato soup, we typically imagine a thick, creamy concoction. This soup has a lighter broth and diced veggies, creating a special texture and flavor.
17/35
Fast Refried Bean Soup
From the Recipe Creator:
This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild. —Darlene Brenden, Salem, Oregon
Nutrition Facts:
1 cup: 117 calories, 1g fat (0 saturated fat), 1mg cholesterol, 720mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 5g protein.
Our readers love putting their own spins on our recipes. They suggest adding rice and a sprinkle of cheddar cheese on top to make this soup extra-filling and flavorful.
18/35
Ramen Corn Chowder
From the Recipe Creator:
This tastes so good, as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. —Darlene Brenden, Salem, Oregon
Nutrition Facts:
1 cup: 333 calories, 9g fat (5g saturated fat), 17mg cholesterol, 1209mg sodium, 49g carbohydrate (13g sugars, 4g fiber), 13g protein.
Yes, you read that right: Your dinner could be ready and on the table in only 15 minutes. The secret is a package of chicken ramen noodles, which makes the recipe extra-quick and easy.
19/35
Turkey and Vegetable Barley Soup
From the Recipe Creator:
Using ingredients on hand, I stirred up this turkey and veggie-packed soup. If you have them, corn, beans and celery are great here too. —Lisa Wiger, St. Michael, Minnesota
Nutrition Facts:
1-1/3 cups: 208 calories, 4g fat (1g saturated fat), 37mg cholesterol, 662mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Once you’ve sauteed the carrot and onion, the rest of the recipe is hands-off cooking time. With 21 grams of protein per serving, this makes for a satisfying lunch or dinner.
20/35
Cream of Cauliflower Soup
From the Recipe Creator:
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio
Nutrition Facts:
1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.
We’ve never met a soup we didn’t like, but we’re playing favorites with this deliciously creamy veggie version that’s a hit for lunch or dinner. Make it extra-fancy by adding 2 tablespoons of dry sherry.
21/35
Country Sausage Soup
From the Recipe Creator:
Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper. —Grace Meyer, Galva, Kansas
Nutrition Facts:
1-1/2 cups: 387 calories, 18g fat (6g saturated fat), 31mg cholesterol, 1279mg sodium, 39g carbohydrate (7g sugars, 11g fiber), 17g protein.
Any recipe that requires absolutely no chopping is a winner in our book—and it’s filling and flavorful to boot. One reader loves to swap in sweet corn for the garbanzo beans.
22/35
Pork & Bok Choy Udon Soup
From the Recipe Creator:
While traveling in Thailand, my husband sampled a local version of this tasty soup from street vendors. We have tried many variations, and this comes the closest to his recollection. We double the recipe so we have lots of leftovers. —Donna Noecker, Plano, Texas
Nutrition Facts:
1-1/2 cups: 225 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1309mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 25g protein.
If you can’t find Japanese udon noodles in the grocery store, use fettuccine or make homemade udon noodles. Reduced-sodium soy sauce, ginger and garlic give this dish a burst of flavor while keeping it light and low in calories.
23/35
Mexican Cabbage Roll Soup
From the Recipe Creator:
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Nutrition Facts:
1-1/3 cups: 186 calories, 9g fat (3g saturated fat), 49mg cholesterol, 604mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.
This is one of those soups that freeze well, so keep an extra batch in the freezer and thaw it when you really don’t feel like cooking. The day before you want to eat it, move the frozen soup to the fridge. Then the next evening, just heat it on the stove until it’s warm.
24/35
Ham and Bean Soup
From the Recipe Creator:
If you like ham and bean soup but don't want to spend hours in the kitchen, this tasty, quick version will leave you with a satisfied smile. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 300 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1383mg sodium, 40g carbohydrate (2g sugars, 13g fiber), 22g protein.
This soup is smoky, filling and perfect for a winter day. If there are any leftovers, resist storing it all together in the pot. Instead, separate each serving into a separate airtight container to help the soup cool down faster and make it easier to reheat.
25/35
Egg Drop Soup
From the Recipe Creator:
We often start our stir-fry meals with this fast egg drop soup—it cooks in just minutes. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Nutrition Facts:
3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
Egg drop soup is also known as “egg flower soup” because of the beautiful ribbons of egg that appear when it’s placed in the hot soup. It’s also a great recipe to learn how to temper eggs. Add ground chicken, soft tofu, lump crab, corn kernels, tomatoes or peas to transform it into a meal.
26/35
Pressure-Cooker Loaded Chicken Veggie Soup
From the Recipe Creator:
When someone at our house gets sick, I whip up this quick and easy chicken soup. It resembles chicken noodle soup but uses a variety of veggies instead of noodles for even more nutrition. Using a pressure cooker makes meal prep even simpler! —Courtney Stultz, Weir, Kansas
Nutrition Facts:
1 cup: 205 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1124mg sodium, 21g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
The quickest way to make soup that tastes as if it’s been cooking all day is to use your trusty pressure cooker. I love adding fresh herbs from the garden and a squeeze of lemon to amp up the flavor.
27/35
Lemony Turkey Rice Soup
From the Recipe Creator:
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Nutrition Facts:
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.
Presenting one of the most exciting new ideas for Thanksgiving leftovers: A can of condensed cream of chicken soup makes this recipe lightning quick.
28/35
Spinach Beef Soup
From the Recipe Creator:
My idea of a winning weeknight meal is this beefy soup simmering in one big pot. Grate some Parmesan and pass the saltines. —Julie Davis, Jacksonville, Florida
Nutrition Facts:
1-1/3 cups: 258 calories, 7g fat (3g saturated fat), 40mg cholesterol, 909mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 17g protein.
If you can’t decide between soup or pasta for dinner, then you’ll love this dish that’s the best of both worlds. And with the addition of tomato and spinach, your veggies are included too. Don’t forget a sprinkle of Parmesan on top.
29/35
Instant Pot Corn Chowder
From the Recipe Creator:
Enjoy this chowder’s rich, slow-simmered flavor in record time by using an Instant Pot. Corn chowder is a classic staple with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 191 calories, 9g fat (5g saturated fat), 31mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
Speed up corn chowder by making it in a pressure cooker. Just dump the ingredients in the cooker and seal it up!
30/35
Minestrone with Turkey
From the Recipe Creator:
I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii
Nutrition Facts:
1-1/4 cups (calculated without cheese): 172 calories, 5g fat (1g saturated fat), 24mg cholesterol, 1251mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 12g protein.
Make a few batches of this minestrone in late fall, then thaw it during a midwinter snow day. To use, thaw it in the refrigerator overnight. When you’re ready to eat, transfer the soup to a saucepan, cover it and cook it over medium heat until heated through.
31/35
Carrot Ginger Soup
From the Recipe Creator:
This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri
Nutrition Facts:
3/4 cup: 80 calories, 4g fat (1g saturated fat), 0 cholesterol, 551mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
This soup isn’t just delicious—it’s healthy too. Carrots are rich in beta-carotene, vitamins and antioxidants, while ginger has many health benefits, including helping with digestion. Mix in a can of coconut milk to make the soup extra-thick and creamy.
32/35
Spinach Tortellini Soup
From the Recipe Creator:
A simple tomato-enhanced broth is perfect for cheese tortellini and fresh spinach. Increase the garlic and add Italian seasoning to suit your taste. —Debbie Wilson, Burlington, North Carolina
Nutrition Facts:
1-1/3 cups: 164 calories, 5g fat (2g saturated fat), 18mg cholesterol, 799mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 7g protein.
If you need a dinner for picky eaters, rejoice: This soup is a total crowd-pleaser. If tortellini isn’t a hit, use ravioli or elbow macaroni. You can also swap in any type of leafy green, like kale or Swiss chard, for the spinach.
33/35
Zuppa Toscana
From the Recipe Creator:
I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals the Olive Garden's zuppa Toscana. —Michelle Babbie, Malone, New York
Nutrition Facts:
1-1/2 cups: 504 calories, 38g fat (20g saturated fat), 128mg cholesterol, 881mg sodium, 26g carbohydrate (12g sugars, 2g fiber), 15g protein.
Traditionally, most people in the Tuscan countryside would have used affordable seasonal veggies and beans to make zuppa Toscana. Then the leftovers were commonly used to make ribollita, also known as Italian bread soup. Try more of our favorite Italian soup recipes.
34/35
Beer Cheese Soup
From the Recipe Creator:
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
Nutrition Facts:
3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.
It doesn’t get more decadent than this silky, cheesy delight. If you prefer a nonalcoholic version, use one of our picks for the best NA beers.
35/35
Easy Mushroom Barley Soup
From the Recipe Creator:
I surprised my mother with a visit some years ago, and she was preparing this soup when I walked in. It was so wonderful that I asked for the recipe, and I’ve been fixing it ever since. —Edie Irwin, Cornwall, New York
Nutrition Facts:
1 cup: 196 calories, 7g fat (3g saturated fat), 12mg cholesterol, 654mg sodium, 27g carbohydrate (7g sugars, 5g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 whole milk, 1/2 fat.
Use any type of mushrooms you can find at the grocery store. Or, better yet, try a mix of a few different types. I love the combination of porcini, cremini and shiitake mushrooms.
Easy Soup Recipes FAQ
How do you thicken homemade soup?
You can thicken homemade soup using one of the ways to thicken a sauce on the stovetop, including a cornstarch slurry (a mix of cornstarch and water), a flour-based roux or pureed vegetables. I also love the ease of mashing equal parts soft butter and flour together into a paste, called a beurre manie, and whisking it gradually into the soup until it thickens. If you have extra time, you can also let the soup simmer uncovered until the liquid reduces to the desired consistency.
How long does homemade soup last?
Most homemade soups can be stored in the refrigerator for three to four days. If you need more time, freeze soup in small portions in freezer-proof containers, leaving some room for expansion, for two to three months. Store pasta or rice separately from the soup base, if possible, to prevent it from absorbing all the broth.
Are there healthy soup options for quick meals?
Soup can be a wonderfully healthy option for a quick meal, no matter what healthy means to you. Choose a soup loaded with lean protein, such as chicken, seafood and beans, to keep you full or a vegetable-based soup with leafy greens to amp up your daily fiber intake. If your favorite soup is rich and creamy, opt for a smaller portion and pair it with a few sides for balance.
What sides pair well with quick soup recipes?
Once your quick soup recipe is bubbling away, there is plenty of time to toss together some easy sides, including garlic bread, cornbread muffins, fresh salads, easy sandwiches and wedges of cheese quesadillas. If your soup is hearty enough for a meal without sides, set out some toppings like shredded cheese, tortilla strips, homemade croutons, fresh herbs and Greek yogurt so each bowl can be customized.
