Curious about a soup exchange? We'll walk you through every step of the hosting process.
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How to Host a Soup Exchange
You’ve heard of a cookie exchange, but what about a soup exchange? This fun gathering between friends and family results in a freezer full of fresh, homemade soups. In the following pages, we show you exactly how to plan a soup exchange (it’s easy, trust us!). Plus, we share our favorite, top-rated soup recipes—like these!.
A Few Weeks Before the Exchange: Send Out Invites
The first step in planning a soup exchange is to finalize a guest list: 5-10 people is a good starting point. Next, send out your invitations (like these cute Campbell’s inspired cards)—both snail mail and email work fine. In addition to the date, time and place, make sure you tell guests to bring enough soup for however many swappers were invited. If anyone on the guest list has allergies or dietary restrictions, make sure to include that information as well.
A Few Days Before the Exchange: Make Your Soup
Prep for the party by making the soup you plan to exchange. (Not sure what to make? Skip ahead to find 10 delicious options.) Once your soup has cooled, divide it into freezer-safe containers you can give to your friends. Label each container with the date the soup was made and any allergens. Pop the containers in the freezer. Make sure you reserve 2-3 cups of soup for guests to sample during the exchange. Check out more freezer containers for soup.
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Soup Recipe 1: Potato Soup
From the Recipe Creator:
I decided to add some character to a basic potato chowder with a jar of roasted red peppers. The extra flavor gives a deliciously different twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
Nutrition Facts:
1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.
Get more of our favorite potato soup recipes.
2/12
Soup Recipe 3: Hearty Homemade Chicken Noodle Soup
From the Recipe Creator:
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas
Nutrition Facts:
1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch.
3/12
Soup Recipe 4: Sandy's Slow-Cooked Chili
From the Recipe Creator:
I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It's the perfect chili—not too spicy. It's a cinch to whip up. —Sandy McKenzie, Braham, Minnesota
Nutrition Facts:
1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.
See our top chili recipes.
4/12
Split Pea Soup
From the Recipe Creator:
The old-fashioned favorite is a snap to make, and it's economical too. Carrots, celery and onion accent the subtle flavor of the split peas, while a ham bone adds a meaty touch to this hearty soup. It's sure to chase away autumn's chill. —Laurie Todd, Columbus, Mississippi
Nutrition Facts:
1 cup: 202 calories, 3g fat (1g saturated fat), 11mg cholesterol, 267mg sodium, 31g carbohydrate (6g sugars, 12g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
5/12
Soup Recipe 6: Contest-Winning Easy Minestrone
From the Recipe Creator:
This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat. —Lauren Brennan, Hood River, Oregon
Nutrition Facts:
1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
6/12
Soup Recipe 7: Hearty Quinoa & Corn Chowder
From the Recipe Creator:
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
Nutrition Facts:
3/4 cup: 264 calories, 16g fat (9g saturated fat), 49mg cholesterol, 485mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 6g protein.
Consider more veggie-packed soup recipes.
7/12
Soup Recipe 8: Chicken & Broccoli Rabe Soup with Tortellini
From the Recipe Creator:
With chicken, pasta and a bold tomato broth, this hearty and inviting soup is like a big comforting hug in a bowl! —Cynthia Gerken, Naples, Florida
Nutrition Facts:
1-1/3 cups: 328 calories, 13g fat (4g saturated fat), 72mg cholesterol, 1058mg sodium, 24g carbohydrate (3g sugars, 3g fiber), 28g protein.
8/12
Soup Recipe 9: Couscous Meatball Soup
From the Recipe Creator:
This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal. —Jonathan Pace, San Francisco, California
Nutrition Facts:
1 cup: 202 calories, 5g fat (2g saturated fat), 28mg cholesterol, 583mg sodium, 26g carbohydrate (1g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat.
9/12
Soup Recipe 10: Hearty Vegetable Soup
From the Recipe Creator:
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
Nutrition Facts:
1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.
10/12
The Day of the Exchange: Get Ready to Label
Before your guests arrive, set up a labeling station. This area will allow guests to earmark their soup containers with recipe names, reheating instructions and the names of soup makers (in case they want to ask for the recipe!). For a simple labeling station, fill mason jars with gift tags, then lay out an assortment of pens, a roll of twine and scissors.
11/12
The Day of the Exchange: Set Up Tasters
It’s no fun to simply exchange the soup and leave—guests will want to taste the fruits of everyone’s labor! Set up a tasting table with small bowls, spoons, soup toppers, crackers, breads and any other add-ins. As guests arrive, have them add their reserved soup to the tasting table.
Editor’s Tip: Ask guests to bring their tasters in a slow cooker so it stays warm as you eat.
12/12
The Day of the Exchange: Time to Swap!
Once everyone’s tasted the soups, have everyone set out his or her frozen containers of soup. Let guests grab a container of each. Give guests a box or bag so they can easily carry their bounty home. Once everyone’s gone, stand back and relish at your new freezer full of soup. Enjoy!
