When it comes to cooking, time can be a precious commodity. Between work, family, and other responsibilities, it’s not always easy to find the hours needed to prepare a complex meal from scratch. But that doesn’t mean you have to sacrifice flavor for speed! Canned soups can be a quick and delicious solution when you’re short on time. With just a few simple ingredients and some basic cooking techniques, you can whip up a tasty bowl of soup in no time.
In this article, we’ll explore 20 quick canned soup recipes that are perfect for busy days. From classic comfort foods like chicken noodle soup to international-inspired dishes like Thai coconut curry, there’s something on this list for everyone. Whether you’re looking for a hearty meal to fuel your day or a soothing snack to warm your belly, these recipes will show you that with canned soups, the possibilities are endless.
Creamy Tomato Basil Soup
A comforting and flavorful soup that’s perfect for any occasion. With the sweetness of tomatoes, the brightness of basil, and the creaminess of heavy cream, this recipe is sure to become a family favorite.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes (or 1 can diced tomatoes)
– 1 cup chicken or vegetable broth
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add tomatoes, broth, and olive oil. Bring to a simmer and let cook for 20 minutes.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Stir in heavy cream and chopped basil. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Chicken Noodle Soup with Canned Broth
A comforting and easy-to-make soup that’s perfect for any occasion. This recipe uses canned broth to simplify the process and deliver a deliciously flavorful result.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups water
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup canned chicken broth
– 8 ounces egg noodles
Instructions:
1. In a large pot or Dutch oven, sauté the olive oil, onion, and garlic until the onion is translucent.
2. Add the chicken, thyme, salt, and pepper. Cook until the chicken is browned, about 5 minutes.
3. Pour in the water and canned broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the chicken is cooked through.
4. Cook the egg noodles according to package instructions. Drain and set aside.
5. Add the noodles to the soup pot and stir to combine. Serve hot.
Cooking Time: 20-25 minutes
Vegetable Lentil Soup
This comforting soup is packed with fiber-rich lentils, a variety of colorful vegetables, and aromatic spices. Perfect for a chilly day or a quick lunch, this recipe serves 4-6 people.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are tender, about 8-10 minutes.
2. Add the lentils, broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
3. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Spicy Black Bean Soup
Warm up with this flavorful and filling soup that combines the comfort of black beans with a kick of heat.
Ingredients:
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Cheesy Broccoli Cheddar Soup
A comforting and flavorful soup that combines the goodness of broccoli, cheddar cheese, and a hint of creaminess. This recipe is perfect for a chilly evening or as a quick lunch option.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add broccoli, garlic, and flour. Cook for 1 minute, stirring constantly.
3. Gradually add chicken broth and milk, whisking continuously. Bring to a simmer.
4. Reduce heat and let soup simmer for 10-15 minutes or until broccoli is tender.
5. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 20-25 minutes
Minestrone Soup with Canned Vegetables
This classic Italian soup is a staple for a reason – it’s easy to make, packed with flavor, and uses convenient canned vegetables. With just a few simple ingredients and some quick cooking time, you’ll have a warm, comforting bowl of goodness in no time.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (14.5 oz) corn, drained
– 1 can (10.75 oz) tomato soup
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the canned tomatoes, kidney beans, corn, tomato soup, and vegetable broth. Stir to combine.
5. Bring the mixture to a simmer and let cook for 15-20 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Clam Chowder with Canned Clams
This creamy and flavorful chowder is a staple of New England cuisine, and can be made quickly and easily using canned clams. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 (12 oz) can of clam juice
– 2 cups water
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 medium onion, chopped
– 2 cups milk
– 1 cup cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 (6.5 oz) can of clams, drained and chopped
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the garlic, onion, clam juice, water, milk, cream, and thyme. Stir to combine.
3. Bring the mixture to a simmer and cook for 5-7 minutes or until the soup has thickened slightly.
4. Add the chopped clams and season with salt and pepper to taste.
5. Simmer the chowder for an additional 2-3 minutes, or until the flavors have melded together.
6. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 15-20 minutes
Potato Leek Soup with Canned Stock
This comforting soup is a perfect blend of flavors and textures, made even easier by using canned stock. With just a few simple steps, you’ll be enjoying a warm and satisfying bowl in no time.
Ingredients:
– 2 large leeks, white and light green parts only, chopped
– 3-4 medium-sized potatoes, peeled and diced
– 1 can (14 oz) of low-sodium chicken or vegetable broth
– 2 tablespoons unsalted butter
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook until softened, about 5 minutes.
2. Add the diced potatoes, canned stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
4. If desired, stir in the heavy cream or half-and-half to add richness.
5. Serve hot, garnished with chopped chives or scallions if desired.
Cooking Time: 25-30 minutes
Mexican Tortilla Soup
This hearty soup combines tender chicken, crunchy tortillas, and flavorful vegetables in a rich and spicy broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into thin strips
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add broth, diced tomatoes, and tortilla strips. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors meld.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro.
Cooking Time: 30-35 minutes
Split Pea and Ham Soup
This classic soup is a hearty and comforting meal perfect for any time of the year. With its creamy texture and rich flavor, it’s sure to become a family favorite.
Ingredients:
– 1 pound dried split peas
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound cooked ham, diced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the split peas, cooked ham, chicken broth, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 45-50 minutes or until the peas are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Corn Chowder with Canned Corn
This comforting chowder recipe is a perfect blend of sweet corn and savory flavors, made easy with the help of canned corn. It’s a quick and delicious meal for any time of the year.
Ingredients:
– 1 tablespoon butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (16 oz) whole kernel corn, drained
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add diced tomatoes, whole kernel corn, chicken broth, milk, and paprika. Stir well.
3. Bring mixture to a simmer. Reduce heat to low and let cook for 10-12 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Beef and Barley Soup
This classic soup recipe is a comforting blend of tender beef, nutritious barley, and flavorful vegetables. Perfect for a cold winter’s day or a quick weeknight meal.
Ingredients:
– 1 pound beef stew meat (chuck or round)
– 2 cups beef broth
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat, breaking it up into smaller pieces as it cooks.
2. Add the onion, garlic, carrots, and celery, cooking until the vegetables are tender, about 5 minutes.
3. Add the barley, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the barley is tender.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour 15 minutes
Cream of Mushroom Soup
This rich and comforting soup is a perfect blend of sautéed mushrooms, onions, and garlic in a creamy broth. Serve with crusty bread for a satisfying meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 8-10 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Thai Coconut Curry Soup
This comforting and flavorful soup is a twist on traditional Thai curries, featuring the creamy richness of coconut milk and the spicy kick of curry paste. Perfect for a chilly evening or as a warm and nourishing meal any time of year.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– 4 cups chicken broth
– 1/2 cup water
– 1/2 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and curry paste; cook for 1 minute, stirring constantly.
3. Pour in coconut milk, broth, and water. Bring to a simmer.
4. Reduce heat to low and let soup cook for 10-15 minutes or until slightly thickened.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
French Onion Soup with Canned Broth
Elevate your dinner game with this simplified French Onion Soup recipe using canned broth. This classic dish is a perfect blend of caramelized onions, rich broth, and melted cheese.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 can (14.5 oz) beef broth
– 1/4 cup dry white wine (optional)
– 2 cloves garlic, minced
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 slices baguette
– 1/2 cup grated Gruyère cheese
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized (25-30 minutes).
2. Add broth, wine (if using), garlic, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Preheat broiler.
4. Ladle soup into oven-proof bowls. Top each bowl with toasted baguette slice and Gruyère cheese.
5. Broil until cheese is melted and bubbly (2-3 minutes).
6. Serve hot.
Cooking Time: 40-45 minutes
White Bean and Kale Soup
A hearty and comforting soup that combines the creamy texture of cannellini beans with the nutty flavor of kale.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chicken broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cannellini beans, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Stir in the chopped kale leaves and continue to simmer until wilted, about 5-7 minutes.
Cooking Time: 30-35 minutes
Chicken and Rice Soup
This comforting soup is a classic combination of chicken, rice, and vegetables, perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 medium carrot, peeled and sliced
– 1 celery stalk, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, garlic, carrot, and celery in a little bit of oil until the chicken is cooked through.
2. Add the rice, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the rice is tender.
3. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Tomato and Roasted Red Pepper Soup
This vibrant soup is a perfect blend of sweet and savory flavors, with the warmth of roasted red peppers adding depth to the classic tomato soup. Serve as a comforting starter or pair with crusty bread for a satisfying meal.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup roasted red peppers, peeled and chopped (see notes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add diced tomatoes, roasted red peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Use an immersion blender to puree the soup until smooth. Season with smoked paprika, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Pumpkin Soup with Canned Pumpkin
This recipe uses canned pumpkin puree as a convenient shortcut to a delicious and comforting soup, perfect for any time of the year. With just a few simple ingredients, you can create a warm and inviting bowl of goodness in no time.
Ingredients:
– 1 (15 oz) can pumpkin puree
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground nutmeg
– Freshly grated black pepper, to taste
– Optional: heavy cream or sour cream for serving (optional)
Instructions:
1. In a large pot, melt butter over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in pumpkin puree, chicken broth, salt, cumin, and nutmeg.
4. Bring to a simmer and let cook for 15-20 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, topped with heavy cream or sour cream if desired.
Cooking Time: 20-25 minutes
Lentil and Sausage Soup
Hearty and flavorful, this lentil and sausage soup is a perfect comfort food for a chilly day. With the combination of tender lentils, savory sausages, and aromatic spices, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 lb sweet Italian sausage, casings removed
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the sausage and cook, breaking up with a spoon, until browned.
3. Add the lentils, chicken broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Summary
Get cozy with these 20 quick canned soup recipes that are perfect for a weeknight dinner or a comforting treat. From classic Chicken Noodle Soup to international flavors like Thai Coconut Curry, there’s something for everyone. Try making Creamy Tomato Basil Soup, Vegetable Lentil Soup, Spicy Black Bean Soup, and many more using just a few simple ingredients. These soups are easy to make and can be customized with your favorite add-ins. Whether you’re in the mood for something creamy, spicy, or hearty, these canned soup recipes have got you covered.
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