30 Best Soup Recipes | The Modern Proper

We are excited to bring you this delicious compilation of our best soup recipes & hope this will become your new “look no further list” for cozy weather soups! Most Popular Soup Recipes—Hands Down!

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Our Most Popular Soup Recipes—Hands Down!

• This ultra-creamy Tortellini Soup with Italian Sausage and Kale is a perfect for cold nights and it’s ready in just 30-minutes.
• When the days grow short and the air is crisp, we are inspired to step into the kitchen and get cooking! Those long, chilly nights are vastly improved by easy recipes like this creamy, simple, satisfying Hungarian Mushroom Soup.
• We almost always have everything on hand for this Tortilla Soup. It’s a serious win every time.

Chicken Soup, 3 Ways!

There’s no wrong way to chicken soup, but these three chicken soup recipes are our very favorites:

• This White Bean Chicken Soup is a slurpable, soothing, chicken broth-based soup, that’s filled with white beans, roasted chicken, savory herbs, and hearty root vegetables. It’s craveable on cold and rainy days.
• This Chicken Noodle Soup is the very definition of comfort food—you might be surprised to find out that it’s super easy to make at home from scratch!
• Fresh dill and lots of lemon juice bring brightness and vibrancy to this classic, easy, healthy Chicken and Rice Soup recipe.

Meatball Soup? Yup, It’s a Thing.

• This Italian meatball soup is everything we love—it’s as easy as soup + meatballs! A tomato-y broth, noodles and some mini Italian pork meatballs make for a hearty supper everyone’s gonna love.
• Healthy Italian Wedding Soup that is so healthy you won’t feel guilty going back for seconds or thirds.
• This simple, delicious, Whole30-approved chicken meatball soup recipe is soothing, cozy and easy to make.

Want a Healthy Soup for Dinner That’s Also Delicious? We’ve Got you Covered.

• If you love lentils, you’re going to love this Coconut Curry Lentil Soup! Creamy, rich broth loaded with veggies makes for a perfect 30-minute one-pot, vegan fall dinner.
• Warming fresh ginger, jalapeño, cumin and plenty of garlic make a spicy base for this hearty, sweet-savory African Peanut Soup recipe.
• This Coconut Curry Soup with Chicken, Chickpeas and Hearty Greens proves that delicious comfort food doesn’t have to be bad for you.
• Our healthy, easy, slightly creamy Vegetable Curry Soup will bring some serious excitement to your weeknight meals this fall.

Our Favorite Mexican-Inspired Soups!

• Taco soup! Like making tacos for dinner, but easier.
• This versatile Green Chicken Chili Soup recipe can be made ahead as a freezer meal, made just a few hours ahead in a slow-cooker, or even cooked right away on the stock top.
• This craveable Green Chicken Enchilada Soup is a budget-and-weeknight friendly marriage of two classic dishes, and it’s destined to become a staple on your dinner table.
• Give yourself a much-needed break in the kitchen and whip up this smoky, veggie-packed Black Bean Soup for a meal that cuts way back on prep time—thanks, canned goods!—but not flavor.

When You Want an Indulgent Soup for Dinner.

• Topped with oozy, melty Gruyére cheese, French Onion Soup has been and will always be one of my favorite dishes when it comes to decadent comfort food.
• Football season here we come. I’m getting all the feels with this Beer Cheese Soup.
• Loaded with sausage and beef, plenty of herbs and garlic, and topped with a lava flow of mozzarella cheese, Lasagna Soup is easier to make than its oven-baked counterpart, and just as delicious.

Seafood Soup—Because Why Stop At Chowder?

• This Simple Seafood Bisque is rich and soul feeding.
• Craving a creamy fish soup? This Bourride Fish Stew With Aioli is pure magic!
• Made with fresh salmon, salty bacon and hearty potatoes this creamy and buttery Salmon Chowder is the ultimate comfort food.

Flavor Packed Soups Everyone Will Love

• Frozen potstickers make this fragrant, warming, easy Asian Dumpling Soup recipe a total breeze.
• This Tikka Masala Soup is creamy, hearty, and hot—exactly what my emotional-food-eating self wants this time of year.
• If you like Tom Ka Gai, then you will adore this Thai-inspired Coconut Chicken Soup.

Tomato Soup, Times Three.

• I’m excited to make this Roasted Red Pepper and Tomato Soup With Goat Cheese and invite all my friends over to enjoy it with me.
• This Tomato Bisque with Fried Cheese is the perfect update to the classic grilled cheese and tomato soup— just in time for cold weather!
• This Creamy Tomato Soup is loaded with lean ground chicken, Italian seasonings and ultra-healthy cruciferous vegetables, and is magically low carb, fiber-rich, gluten free and ready in 30 minutes!

Creamy Soup = Pure Comfort.

• Meet our all-time favorite corn recipe: rich and creamy Corn and Leek Bisque.
• When (inevitably) the sniffles have made their way into our home, we cook up huge batches of this Roasted Garlic Soup with Kale, Parmesan and Crispy Pancetta. Does the garlic actually heal? Who knows! What we know for sure is that this soup soothes the soul—and that can only be a good thing.
• If you’re into foraging for your own dinners—or if you happen upon some wild mushrooms at the farmers market—may we recommend this Wild Mushroom Chowder with Bacon and Leeks?

‘Tis the Season for All the Squash Soup

• Creamy Butternut Squash Soup made with sweet apples, garlic, and thyme is the perfect cozy, light dinner.
• I’m counting down the days until this Curried Pumpkin Coconut Soup makes it onto my table for the first time this season.
• Soothing and sweetly fragrant with warm spices, this Slow-Cooker Apple and Butternut Squash Soup is sure to become a harvest season tradition.

Soup Every Night Of The Week!

We hope you enjoy making these recipes, and we’d love to hear about it when you do! If you make one of these recipes, let us know how you liked it! Snap a photo of your soup and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

A Few of Our Favorite Soup Pots

• If you’re looking to splurge, a good dutch oven is one of our all time favorites.
• For something a little less expensive we love a good cast iron pot. Plus, it’s great to take camping!
• If you’e looking for a pop of color, but don’t want to break the bank. We love these fun enamel pots!
• Are you a minimalist? We love the sleek design of this pot that is meant to be left out.
• When it comes to stainless steel All-Clad takes the cake.
• If you’re looking to upgrade to non-stick, this is our favorite set and it includes a nice soup pot!
• Don’t have an instant pot? Can we persuade you?
• Every home needs a good slow-cooker. Trust us.

50 Best Soup Recipes of All Time

1

Instant Pot Taco Soup

Ryan Liebe

In less than an hour, you can have dinner on the table and smiles on your family’s faces. That’s because this taco-seasoned soup is topped with lots of cheese, sour cream, and tortilla chips!

Get Ree’s Instant Pot Taco Soup recipe.

SHOP INSTANT POTS

2

Chicken Alfredo Soup

Ryan Liebe

You know how chicken Alfredo is creamy, cheesy, and comforting? Well so is this soup! It’s a fun way to switch things up for dinner on a chilly night.

Get Ree’s Chicken Alfredo Soup recipe.

3

Lasagna Soup

Ryan Liebe

Here’s a fun way to turn lasagna on its head! The deconstructed pasta dish becomes a comforting soup recipe—noodles and all!

Get Ree’s Lasagna Soup recipe.

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4

Chicken Gnocchi Soup

Caitlin Bensel

Instead of chicken and noodles, this soup puts store-bought gnocchi to good use. They’re easy to cook and they’re so light and pillowy.

Get the Chicken Gnocchi Soup recipe.

5

Ham and Bean Soup

Will Dickey

Sometimes simple is best! And this soup proves it. The broth gets a smoky flavor from the ham that you’ll want to slurp up until the last drop.

Get the Ham and Bean Soup recipe.

SHOP SOUP BOWLS

6

Italian Wedding Soup

Caitlin Bensel

This soup has it all—pasta, meatballs, and veggies. The only thing that can make it better would be a hunk of crusty bread for dipping!

Get the Italian Wedding Soup recipe.

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7

Split Pea Soup with Ham

Will Dickey

Not only can you use extra holiday ham to make this easy soup, but if you put that ham hock into the pot too, it’ll really deliver on flavor!

Get the Split Pea Soup with Ham recipe.

8

Vegetable Soup

Caitlin Bensel

Vegetable soup is such a delight because of how flexible the recipe can be. You can swap russet potatoes for sweet potatoes, add yellow squash instead of zucchini, or even toss in a handful of herbs.

Get the Vegetable Soup recipe.

9

Taco Soup

Caitlin Bensel

This taco soup is loaded with ground beef so it’s fit for a cowboy. But it’s also perfect for family dinners when served with avocado, cheese, or even tortillas for dipping.

Get the Taco Soup recipe.

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10

Slow Cooker Potato Soup

Will Dickey

If you thought loaded baked potatoes were comforting, just wait until you try this soup version! It’s creamy, hearty, and finished with some seriously fun baked potato toppings.

Get the Slow Cooker Potato Soup recipe.

SHOP SLOW COOKERS

11

Beef and Noodles

Will Dickey

Meltingly tender beef and hearty egg noodles come together in this easy weeknight dinner. Oh, and did we mention you only need one pot to make it?!

Get the Beef and Noodles recipe.

12

Pasta Fagioli

Will Dickey

In Italian, this soup translates to just “pasta and beans.” But it’s so much more than that! There’s also veggies, cheese, and a delicious broth!

Get the Pasta Fagioli recipe.

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13

Lemon Chicken-Orzo Soup

Ralph Smith

Add a pop of brightness to your chicken soup! This recipe calls for using plenty of zippy lemon juice and fresh herbs, like thyme and dill.

Get Ree’s Lemon Chicken-Orzo Soup recipe.

14

Instant Pot French Onion Soup

Will Dickey

You’ll never believe how easy it is to make French onion soup using an Instant Pot. The savory, caramelized onion and cheesy topping come together in less than an hour!

Get the Instant Pot French Onion Soup recipe.

15

Chicken and Corn Chowder

Caitlin Bensel

A good chowder is chockfull of hearty ingredients. For instance, this recipe is made with shredded chicken, corn, potatoes, bell pepper, onions, and even crispy bacon!

Get the Chicken and Corn Chowder recipe.

SHOP DINNERWARE

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16

Posole

Will Dickey

If you’ve never heard of this mildly spicy Mexican soup, get ready to meet your new favorite dinner. It’s packed with chunks of slow-cooked pork flavored with smoky cumin and loads of dried chiles—perfect for a cold day!

Get the Posole recipe.

17

Creamy Tortellini Soup

Ryan Dausch

A soup that’s ready in just 15 minutes? Yes, please! You’ll want to add this creamy veggie and tortellini soup to your arsenal of easy dinners.

Get Ree’s Creamy Tortellini Soup recipe.

18

Cabbage Soup

Will Dickey

Between the nutrient-packed cabbage and protein-rich beans, this dish is one of the healthier soup recipes you can find. Plus, it tastes delicious!

Get the Cabbage Soup recipe.

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19

Clam Chowder

Caitlin Bensel

You don’t have to live in New England to make this comforting soup recipe. Canned chopped clams make it easy to achieve right in your own kitchen.

Get the Clam Chowder recipe.

20

Potato Leek Soup

Will Dickey

This creamy soup is both comforting and elegant all at the same time! To make it feel extra-special, top it off with crunchy fried onions, a drizzle of heavy cream, and celery leaves.

Get the Potato Leek Soup recipe.

SHOP SPOONS

Kara Zauberman

Kara Zauberman is the Senior Editor of Content Strategy at The Pioneer Woman, covering stories ranging from food, lifestyle, news, and more. When she’s not writing and editing, you can find her seeking out new restaurants or cooking for friends and family.    

Filling soups :: General information: svetorusie — LiveJournal

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Russian cuisine ⟩
dishes ⟩
first ⟩
soups ⟩
filling stations

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Dressing soups are soups in which vegetables, potatoes, cereals, legumes, pasta are boiled until tender in broth, mushroom broth or water. These soups are seasoned with browned vegetables.

Dressing soups represent the most common group of soups. Their characteristic feature is that the prepared products are laid in a certain sequence and boiled in a liquid base. Therefore, they acquire the taste and aroma of those products that are used for soup. Depending on the products used, dressing soups are divided into vegetable, cereal, legume and flour soups.

To prepare them, you must first prepare the ingredients. Processed vegetables are cut using the appropriate cutting form (bars, slices, straws, cubes) depending on the type of soup. Vegetables for soups are used raw or subjected to preliminary heat treatment. Sauerkraut and beets are stewed. Carrots, turnips, onions, tomatoes, tomato are sautéed.

Saute vegetables in a saucepan, saucepan or pan. First, fat (butter, margarine or cooking oil) is melted in a bowl – 10-15% of the mass of the products, then chopped vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 110-120 ° C, stirring occasionally. Soups seasoned with browned vegetables have a pleasant taste, aroma and good appearance.

Before use, tomato puree is diluted with a small amount of broth or water and sautéed with fat for 15-20 minutes. If it is necessary to sauté tomato puree together with vegetables, then at first the vegetables are sautéed until softened, and then diluted tomato puree is added and sautéed together.

Flour of the highest and 1st grade is sautéed without fat or with fat. When sautéing without fat (dry sautéing), the sifted flour is poured onto a baking sheet or pan with a layer of 22.5 cm and sautéed in an oven or on a stove at a temperature of 120-130 ° C, stirring occasionally, until a light yellow color is formed. The spasserized flour is cooled, combined with a small amount of chilled broth or vegetable broth, stirred until smooth and filtered.

Pickled cucumbers are processed, cut and stewed. Grains are sorted, washed several times, changing the water. After washing, barley groats are put into boiling water, boiled until half cooked, the broth is drained, and the groats are washed, since the broths from it have a dark color and a slimy texture, which gives the soups an unpleasant appearance. Macaroni sorted, broken.

When preparing soups, the following cooking rules must be observed.

1. Bring the broth or decoction to a boil.
2. Prepared products are placed only in boiling broth or broth in a certain sequence, depending on the duration of cooking, so that they are brought to readiness at the same time. When cooking soups with sauerkraut, pickles, sorrel, vinegar and potatoes, potatoes are first laid, boiled almost until tender, and then foods containing acid are added, since potatoes do not boil well in an acidic environment.
3. Sautéed vegetables are put into the soup 10-15 minutes before they are ready.
4. Filling soups, except for soups with potatoes, cereals, flour products, are seasoned with flour sauteing or mashed potatoes 5-10 minutes before the end of cooking. Flour sautéing gives soups a thick texture and helps preserve vitamin C.
5. Soups are cooked at a low boil, because when the boil is vigorous, the vegetables are very boiled, do not retain their shape, and aromatic substances disappear.
6. Spices (bay leaf, pepper) and salt are added to the soup 5-7 minutes before it is ready. At the same time, it should be borne in mind that an excess of spices and salt worsens the taste and aromatic qualities of the soup. Per serving use peppercorns – 0.05 g, bay leaf – 0.02, salt – 3-5 g.
7. Boiled soups are left without boiling for 10-15 minutes so that they infuse, the fat floats to the surface and becomes more transparent, and the soup becomes fragrant.
8. Dispense hot soups in a warmed plate or soup bowl. First, put warmed pieces of meat, poultry or fish, chopped mushrooms (mushrooms can be put directly into the boiler), pour the soup, sprinkle with finely chopped dill, parsley or onion to enrich the soup with vitamins, improve the aroma, taste and appearance (2-3 g net per serving). If soups are served with sour cream, then it is put in a bowl with soup or served separately in a gravy boat. The soup supply rate per serving can be 500, 400, 300, 250 g, depending on consumer demand.

[ recipes ]

What are dressing soups? How to cook them?

Technology for making dressing soups.

What kind of dressing soups are there? Assortment of dressing soups of Russian cuisine.

See also:

– traditional soups of Russian cuisine

Tags: dressing soups

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Hint Filling soups are prepared with meat, chicken, fish, mushroom broths, water (vegetarian) and whole milk or diluted with water.

Dressing soups are cooked with vegetables, cereals, flour and pasta.

Soups with vegetables contain valuable nutrients and flavors, while soups with pasta and rice contain a lot of starch and minerals.

Depending on the products used, dressing soups are divided into cabbage soup, borscht, pickle soups, soups with vegetables, potatoes, pasta, cereals, saltwort.

Meat broth is used to cook soups with various types of products, and fish broth is best used to cook sauerkraut soup, potato soup, potato soup with grits, pickle. It is not recommended to cook soups with flour and pasta on fish broth – such dishes do not have a good taste.

In order for the soup to be tasty and the loss of vitamins in the products to be minimal, and also for the products not to turn into a mushy mass, it is necessary to carefully observe the cooking time of the products!

If the soup is cooked from several types of products, then they are placed in a cauldron with broth in accordance with the cooking time and the characteristics of each type of product. For example, when cooking soups, which include potatoes, sauerkraut, pickles, vinegar or sorrel, potatoes are boiled first, since they are poorly boiled with products containing acid.

When cooking dressing soup, the prepared products are placed in a cauldron with boiling broth and, heating as quickly as possible, bring the contents to a boil. After that, the heating is reduced, since during rapid boiling with vapor, aromatic substances quickly evaporate, and, in addition, the products lose their shape. 5-10 minutes before the end of cooking, browned flour diluted with broth is added to the dressing soup – white sauce. Soups, which include potatoes, can not be seasoned with flour.

Spices (bay leaf, pepper, cloves) and salt are added to the soup shortly before the end of cooking. The norms of spices in the layouts are not indicated; when using spices, you can use the following calculation: for 100 servings of soup, 2 g of bay leaf and 2 g of peppercorns. It is recommended to add, especially to borscht and pickle, during cooking, parsley and celery tied in a bunch (“bouquet”), to which spices are sometimes added. “Bouquet” is removed at the end of cooking soup.

To improve the quality of dressing soups, it is recommended to boil them in small pots (up to 30-50 liters) and serve them as soon as possible.

In those catering establishments where soups are sold unevenly and over a long period of time, it is advisable to change the way soups are cooked. For example, when cooking soup with vermicelli, you first need to boil the vermicelli in a small amount of broth and store it in a water bath. Separately, put browned vegetables, spices in a cauldron with broth and cook them. Store the broth at a temperature of 70-80 °. Before serving, pour the broth into a bowl with pasta.

When cooking soup from vegetables, put vegetables, spices into a shallow wide dish (stewpan, etc.), pour in the broth (1/3 of the total amount) and cook the soup. Store prepared vegetables in a water bath. Before serving, put the vegetables on a plate together with the broth in which they were cooked, and top up with hot broth.

With this method of cooking, the quality of the soup does not deteriorate during the entire working day of the catering establishment.

Cutting vegetables. For soups, vegetables are cut so that the shape of the pieces of certain types of vegetables matches the shape of other parts of the side dish. So, for example, in cereal soups, vegetables are cut into small cubes, and in soups with noodles – straws. When the cabbage is cut into squares, then the rest of the vegetables should be cut into circles or slices, but if the cabbage is chopped, then it is better to cut the rest of the vegetables into strips.

Saute vegetables and flour. Carrots, onions, parsley, parsnips, turnips should be put in the soup sautéed to improve the taste, aroma and appearance of the soup.

The smaller and thinner vegetables are cut, especially carrots, the easier it is to extract aromatic and coloring substances from them with fat during sautéing. For some soups (pea) onions are sautéed separately from other vegetables, so that their color hardly changes.

Vegetables for meat dressing soups it is recommended to sauté on fat removed from meat broth during cooking, or on table margarine; for fish soups and soups with mushroom broth and water (vegetarian) – on table margarine, sunflower or butter; for soups with milk – in butter.

If soup is prepared with butter, then no more than 10% of the weight of vegetables is taken for sautéing vegetables, and the rest of the butter is put on a plate before serving. When exposed to high temperatures, the aroma of butter deteriorates and the vitamin is destroyed.

For soups with lard or vegetable oil, all fat is used for sauteing vegetables, relying on a portion, so that it is colored and flavored.

Sauté vegetables on a baking sheet, in a saucepan or saucepan. In the melted fat (10% of the weight of vegetables), onions are placed and, after a little sautéing, carrots and other vegetables are added. The layer of vegetables should be no more than 30 mm; with a larger layer, they are steamed. The weight of vegetables during sauteing is reduced by 25-40% due to the evaporation of moisture.

When simultaneously sautéing onions, carrots, parsley, celery and tomato puree, you must first sauté onions (2-5 minutes), then carrots, parsley, celery (8-10 minutes). Add tomato puree before the end of sautéing vegetables and then continue sautéing for another 10-15 minutes.

Do not put tomato puree in raw vegetables, as they will not acquire the taste and aroma of sautéed vegetables. In addition, raw vegetables become tough from acid and need to be sautéed longer. When processing a large number of vegetables, onions and tomato puree are sautéed separately from root crops.