Category: Soup

When it comes to comfort food, few dishes can rival a hearty and flavorful catfish stew. The rich flavors and tender texture of catfish make it the perfect ingredient for a cozy night in. Whether you’re from the South or just love Southern cuisine, these 19 delicious catfish stew recipes are sure to become new favorites.

From classic Southern-style stews to spicy Creole-inspired dishes and international twists, there’s something for everyone on this list. With ingredients ranging from cayenne pepper and paprika to coconut milk and ginger, you’ll find the perfect combination to satisfy your cravings. In this article, we’ll take a culinary journey through the world of catfish stew, exploring different flavors and techniques to elevate this beloved dish.

Cajun Spiced Catfish Stew

This hearty stew is a staple of Louisiana cuisine, featuring tender catfish cooked in a flavorful broth infused with the bold spices of Cajun country.

Ingredients:

– 1 lb catfish fillets, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add catfish, Cajun seasoning, paprika, and cayenne pepper. Cook for 2-3 minutes, until fish is lightly browned.
3. Add diced tomatoes and chicken broth. Bring to a simmer.
4. Reduce heat to low; let stew cook for 10-12 minutes, or until catfish is cooked through.
5. Season with salt and pepper to taste. Garnish with parsley, if desired.

Cooking Time: 15-17 minutes

Southern Style Catfish Stew

This hearty stew is a classic Southern comfort food that’s perfect for a chilly evening or a family gathering. With its rich and flavorful broth, tender catfish, and crunchy vegetables, it’s sure to become a new favorite.

Ingredients:

– 1 lb catfish fillets, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 large bell pepper, chopped
– 2 medium potatoes, peeled and cubed
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley

Instructions:

1. Heat oil in a large pot over medium-high heat. Add catfish and cook until browned, about 5 minutes.
2. Remove catfish from pot and set aside. Reduce heat to medium. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 10 minutes.
3. Add potatoes, chicken broth, water, paprika, salt, and pepper. Stir to combine.
4. Return catfish to pot and simmer for 15-20 minutes or until fish is cooked through.
5. Serve hot, garnished with parsley.

Cooking Time: 30-40 minutes

Tomato Basil Catfish Stew

A hearty and flavorful stew that combines the sweetness of catfish with the brightness of fresh tomatoes and basil.

Ingredients:

– 1 pound catfish fillets, cut into bite-sized pieces
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the catfish and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. Add the chopped onion to the same pan and cook until translucent, about 5 minutes.
4. Add the garlic, paprika, salt, and pepper to the pan and cook for an additional minute.
5. Add the diced tomatoes and browned catfish back to the pan. Stir in the chopped basil leaves.
6. Reduce heat to low and simmer for 15-20 minutes or until the flavors have melded together.

Cooking Time: 20-25 minutes

Spicy Creole Catfish Stew

A flavorful and spicy stew that combines the richness of catfish with the bold flavors of Creole cuisine, perfect for a cozy evening meal.

Ingredients:

– 1 pound catfish fillets, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 1 bell pepper, chopped
– 2 cloves garlic, minced
– 1 teaspoon Creole seasoning
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes (14.5 oz)
– 1 cup fish stock or water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion, celery, bell pepper, and garlic; cook until vegetables are tender.
3. Add catfish pieces, Creole seasoning, paprika, and cayenne pepper. Cook for 2-3 minutes.
4. Stir in diced tomatoes and fish stock or water. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until catfish is cooked through.
5. Season with salt and pepper to taste. Garnish with parsley, if desired.

Cooking Time: 15-17 minutes

Garlic Herb Catfish Stew

Experience the bold flavors of the South with this hearty and aromatic catfish stew, infused with garlic, herbs, and a touch of spice.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 stalks celery, chopped
– 1 medium bell pepper, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock or water
– Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Add garlic, onion, celery, and bell pepper; cook until vegetables are tender, about 8 minutes.
3. Add catfish pieces, thyme, paprika, salt, and pepper; stir to combine.
4. Pour in diced tomatoes and fish stock or water; bring to a simmer.
5. Reduce heat to low and let stew cook for 15-20 minutes or until catfish is cooked through.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-40 minutes

Coconut Curry Catfish Stew

This rich and flavorful stew combines the tender flaky texture of catfish with the warm, aromatic spices of coconut curry, perfect for a cozy night in.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1/2 cup curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add catfish; cook until browned on all sides, about 5-6 minutes.
4. Stir in coconut milk, curry powder, cumin, turmeric, salt, and pepper.
5. Bring to a simmer; reduce heat to low and cook for 10-12 minutes or until catfish is cooked through.
6. Serve hot, garnished with cilantro leaves.

Cooking Time: 20-22 minutes

Smoky Paprika Catfish Stew

A hearty and flavorful stew that combines the rich taste of catfish with the deep, smoky flavor of paprika.

Ingredients:

– 1 lb catfish fillets, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp smoked paprika
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock or water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the catfish, paprika, cumin, and cayenne pepper. Cook for 2-3 minutes or until the fish is lightly browned.
5. Add the diced tomatoes, fish stock or water, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the catfish is cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Lemon Pepper Catfish Stew

This recipe combines the tender flakes of catfish with a bright and citrusy lemon pepper flavor profile, creating a deliciously unique stew that’s perfect for a cozy evening meal.

Ingredients:

– 1 pound catfish fillets
– 2 medium potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons lemon pepper seasoning
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups fish stock (or chicken broth)
– 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the catfish fillets, potatoes, lemon juice, lemon pepper seasoning, paprika, salt, and pepper.
6. Pour in the fish stock and bring to a simmer.
7. Cover the pot and transfer it to the preheated oven.
8. Cook for 20-25 minutes or until the catfish is cooked through and the potatoes are tender.
9. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Okra and Catfish Stew

A hearty and flavorful stew that combines the tender goodness of catfish with the slightly slimy texture of okra, all simmered in a rich and spicy broth.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 1 cup okra, sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– 2 cups fish stock (or chicken stock)
– 1 can diced tomatoes
– 1/4 cup chopped fresh parsley

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add catfish and cook until browned, about 3-4 minutes. Remove from pot.
3. Add onions, garlic, bell pepper, paprika, and cayenne pepper to the pot. Cook until vegetables are tender, about 5 minutes.
4. Add okra, fish stock, diced tomatoes, salt, and black pepper to the pot. Stir well.
5. Return catfish to the pot and simmer for 10-12 minutes or until cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley.

Cooking Time: 25-30 minutes

Creole Tomato Catfish Stew

A hearty and flavorful stew that combines the sweetness of Creole tomatoes with the delicate flavor of catfish, perfect for a cozy dinner or lunch.

Ingredients:

– 1 pound catfish fillets, cut into bite-sized pieces
– 2 large Creole tomatoes, diced
– 1 onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 cup fish stock or water

Instructions:

1. Heat the oil in a large pot over medium-high heat.
2. Add the catfish and cook until browned, about 3-4 minutes. Remove from pot and set aside.
3. Reduce heat to medium and add onion, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
4. Add diced tomatoes, paprika, cayenne pepper, salt, and black pepper. Stir well.
5. Add the fish stock or water and bring to a simmer.
6. Return the catfish to the pot and cook for an additional 3-4 minutes, or until cooked through.

Cooking Time: About 15-20 minutes.

Sweet Corn Catfish Stew

A comforting and flavorful stew that combines the sweetness of corn with the tender flaky goodness of catfish.

Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 cups frozen sweet corn kernels
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup fish broth
– 1/2 cup water
– 1 tsp paprika
– Salt and pepper to taste
– 2 tbsp butter

Instructions:

1. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly.
4. Add the catfish pieces and cook until they start to flake apart, about 5 minutes.
5. Add the frozen sweet corn kernels, fish broth, water, paprika, salt, and pepper. Stir well to combine.
6. Bring the stew to a simmer, then reduce heat to low and let cook for 10-12 minutes or until the catfish is cooked through.
7. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 20-22 minutes

Blackened Catfish Stew

Savor the bold flavors of the Bayou with this hearty and spicy Blackened Catfish Stew, perfect for a chilly evening or a cozy gathering with friends.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 tbsp blackening seasoning
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock or water
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add catfish and blackening seasoning; cook until blackened, about 3-4 minutes per side.
3. Remove catfish from pot; set aside.
4. Add onion, garlic, and red bell pepper to pot; cook until vegetables are tender, about 5 minutes.
5. Stir in diced tomatoes, fish stock or water, paprika, salt, and pepper.
6. Return catfish to pot and simmer for 10-12 minutes or until cooked through.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Jamaican Jerk Catfish Stew

A flavorful and aromatic stew that combines the rich taste of catfish with the bold spices of Jamaican jerk seasoning. Perfect for a cozy dinner or a lively gathering.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp Jamaican jerk seasoning
– 1/4 cup chicken broth
– 1/4 cup coconut milk
– 1 Scotch bonnet pepper, chopped (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add catfish, jerk seasoning, chicken broth, coconut milk, and Scotch bonnet pepper (if using). Stir to combine.
4. Bring to a simmer and cook for 15-20 minutes or until the catfish is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 20-25 minutes

Ginger Lime Catfish Stew

This refreshing stew is perfect for a light and flavorful meal on a warm day. The combination of ginger, lime juice, and catfish creates a unique and delicious taste experience.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 inches fresh ginger, peeled and sliced
– 2 cloves garlic, minced
– 1/2 cup lime juice
– 1/4 cup fish stock or water
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions and lime wedges for garnish (optional)

Instructions:

1. Heat the sesame oil in a large pot over medium heat.
2. Add the sliced ginger and cook until fragrant, about 1 minute.
3. Add the garlic and cook for an additional 30 seconds.
4. Add the catfish pieces and cook until lightly browned, about 5 minutes.
5. Pour in the lime juice, fish stock or water, soy sauce, salt, and pepper. Stir to combine.
6. Bring the stew to a simmer and cook for 10-12 minutes or until the catfish is cooked through.
7. Serve hot, garnished with chopped green onions and lime wedges if desired.

Cooking Time: 20-25 minutes

Vegetable Medley Catfish Stew

A hearty and flavorful stew that combines the rich taste of catfish with a colorful medley of vegetables.

Ingredients:

– 1 lb catfish fillets, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 medium zucchini, sliced
– 1 large red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the catfish pieces and cook until browned on all sides, about 5 minutes. Remove from pan and set aside.
3. Add the sliced carrots, zucchini, and red bell pepper to the pan. Cook until the vegetables are tender-crisp, about 5-7 minutes.
4. Add the garlic, thyme, salt, and pepper to the pan and cook for 1 minute.
5. Stir in the diced tomatoes and bring the mixture to a simmer.
6. Return the catfish to the pan and simmer until cooked through, about 10-12 minutes.

Cooking Time: 20-25 minutes

Red Wine Braised Catfish Stew

This hearty stew is a perfect blend of rich flavors and tender catfish, all wrapped up in a comforting red wine broth. Serve with crusty bread or over rice for a cozy dinner.

Ingredients:

– 1 lb catfish fillets, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup fish broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 5 minutes.
3. Add catfish, red wine, fish broth, diced tomatoes, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until catfish is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with parsley if desired.

Cooking Time: 25-30 minutes

Cilantro Lime Catfish Stew

Cilantro Lime Catfish Stew Recipe

This refreshing stew combines the bold flavors of catfish with the brightness of lime and cilantro, perfect for a light and satisfying meal.

Ingredients:

– 1 pound catfish fillets, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 can (14.5 oz) diced tomatoes

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the catfish and cook until browned on all sides, about 5-6 minutes.
4. Stir in the cilantro, lime juice, paprika, salt, and pepper.
5. Add the diced tomatoes and bring to a simmer.
6. Reduce heat to low and let stew cook for 10-12 minutes or until the catfish is cooked through.

Cooking Time: 20-22 minutes

Chili Garlic Catfish Stew

This hearty stew combines the flavors of spicy chili peppers and aromatic garlic with tender catfish, perfect for a cozy evening meal.

Ingredients:

– 1 pound catfish fillets, cut into bite-sized pieces
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 teaspoon chili powder
– 1/4 cup diced red bell pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the catfish pieces and cook for 5-7 minutes, or until lightly browned.
4. Stir in chili powder and cook for 1 minute.
5. Add the red bell pepper, diced tomatoes, fish broth, salt, and pepper. Bring to a simmer.
6. Reduce heat to low and let stew cook for 10-12 minutes, or until catfish is cooked through.
7. Taste and adjust seasoning as needed.
8. Garnish with cilantro leaves, if desired.

Cooking Time: 20-22 minutes

Classic Southern Catfish Stew

Classic Southern Catfish Stew Recipe
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Warm up with a comforting bowl of Classic Southern Catfish Stew, a traditional favorite that’s sure to satisfy your cravings.

Ingredients

– 2 pounds catfish fillets, cut into bite-sized pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup diced bell peppers (any color)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups fish broth
– 1/4 cup water

Instructions

1. In a large pot or Dutch oven, combine catfish, onion, garlic, bell peppers, and paprika.
2. Pour in the diced tomatoes, fish broth, and water.
3. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 20-25 minutes, or until the catfish is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to cozy up with these 19 delicious catfish stew recipes that are sure to become comfort food classics. From Cajun Spiced to Jamaican Jerk, and from Southern Style to Red Wine Braised, there’s something for every palate. With a variety of flavors and ingredients, these stews offer a range of options for those looking to spice up their meals or stick with traditional Southern favorites. Whether you’re in the mood for something spicy, savory, or tangy, this collection has got you covered.

Are you ready to warm up with a deliciously creamy bowl of potato soup? Whether you’re looking for a classic comfort food or a twist on the traditional recipe, we’ve got you covered! In this article, we’ll be sharing 20 mouth-watering and creamy potato soup recipes that are sure to become new family favorites. From loaded baked potato soups to spicy southwestern flavors, there’s something for everyone.

Whether you’re in the mood for something cheesy and indulgent or healthy and wholesome, our collection of creamy potato soup recipes has got it all. So grab a spoon and let’s dive into the world of creamy potato goodness!

Classic Creamy Potato Soup

This comforting soup is a staple of hearty comfort food, with tender potatoes, rich cream, and a hint of onion flavor.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 cloves garlic, minced
– 2 pounds Russet or Idaho potatoes, peeled and diced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for an additional minute, until fragrant.
3. Add diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Stir in heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 25-30 minutes

Loaded Baked Potato Soup

Warm up with a comforting bowl of creamy soup that combines the flavors of baked potatoes, cheese, and savory spices. This recipe is perfect for a chilly evening or as a delicious twist on traditional potato soup.

Ingredients:

– 2 large baking potatoes, peeled and diced
– 4 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– Chopped bacon or scallions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot, sauté the onion and garlic in butter until softened.
3. Add diced potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Stir in shredded cheese until melted and smooth.
5. Ladle into bowls and top with dollops of sour cream and crumbled bacon or scallions (if using).

Cooking Time: 30-40 minutes

Cheesy Potato Soup with Bacon

A comforting and creamy potato soup infused with the smoky flavor of crispy bacon, perfect for a cozy evening.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 4-5 medium potatoes, peeled and diced
– 6 slices of cooked bacon, crumbled
– 1 cup chicken broth
– 1/2 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups grated cheddar cheese

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add potatoes, crumbled bacon, chicken broth, milk or heavy cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
4. Stir in grated cheddar cheese until melted and well combined. Serve hot, garnished with additional crumbled bacon if desired.

Cooking Time: 30-40 minutes

Spicy Southwest Potato Soup

A flavorful and spicy soup that combines the comforting warmth of potatoes with the bold flavors of the Southwestern United States. This recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped cooked potatoes (about 2-3 medium-sized potatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. Add the chicken broth, heavy cream, and potatoes to the pot. Bring to a simmer.
5. Reduce heat to low and let soup cook for 10-15 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Vegan Potato Leek Soup

Vegan Potato Leek Soup Recipe

Warm up on a chilly day with this creamy and comforting vegan potato leek soup. The sweetness of the potatoes and the subtle onion flavor of the leeks blend together to create a delicious and satisfying meal.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, sliced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook for an additional 3-4 minutes, or until they begin to soften.
3. Add the diced potatoes, vegetable broth, non-dairy milk, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Garlic Parmesan Potato Soup

Warm up with a comforting bowl of Garlic Parmesan Potato Soup, perfect for any occasion.

Ingredients:

– 2 large potatoes, peeled and diced
– 4 cloves of garlic, minced
– 1 tablespoon butter
– 1/2 cup grated Parmesan cheese
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Add the diced potatoes, chicken broth, and Parmesan cheese. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Stir in the heavy cream and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 30-40 minutes

Rustic Herb Potato Soup

Warm up with this comforting soup that combines the earthy flavors of potatoes and herbs.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– 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 garlic and cook for an additional minute.
3. Add potatoes, rosemary, thyme, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Use an immersion blender or transfer soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-35 minutes

Slow Cooker Potato Soup

This comforting recipe is perfect for a chilly day or a busy weeknight dinner. With just a few simple ingredients, your slow cooker will transform into a warm and inviting pot of creamy potato goodness.

Ingredients:

– 2-3 large potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk or heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Optional: chives or grated cheese for garnish

Instructions:

1. In the slow cooker, combine potatoes, onion, and garlic.
2. Pour in chicken broth and add milk or heavy cream.
3. Add butter and season with salt and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chives or grated cheese if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Broccoli Cheddar Potato Soup

This rich and comforting soup combines the flavors of broccoli, cheddar cheese, and potatoes for a satisfying meal.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 large potatoes, peeled and diced
– 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 garlic; cook until softened.
2. Add broccoli and potatoes; cook for 5 minutes or until tender.
3. Pour in chicken broth and milk; bring to a simmer.
4. Stir in cheddar cheese until melted and smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 25-30 minutes

Smoky Chipotle Potato Soup

This creamy soup combines the comfort of roasted potatoes with the bold flavors of chipotle peppers and smoky paprika, perfect for a cozy evening meal. With just a few simple steps, you’ll be enjoying a deliciously rich and satisfying bowl.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 1 teaspoon smoky paprika
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a large pot, sauté onion and garlic in olive oil until softened. Add chipotle pepper and cook for 1 minute.
3. Add roasted potatoes, chicken broth, and smoky paprika to the pot. Bring to a boil, then simmer for 10-15 minutes.
4. Use an immersion blender or regular blender to puree soup until smooth. Stir in heavy cream or half-and-half.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 35-40 minutes

Creamy Potato and Corn Chowder

Warm up with a comforting bowl of creamy potato and corn chowder, perfect for a cozy night in.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup heavy cream
– 1/2 cup whole milk
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced potatoes, corn kernels, paprika, salt, and pepper. Cook for 5 minutes or until the potatoes start to tenderize.
3. Pour in the heavy cream and whole milk. Stir to combine, then bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the potatoes are fully cooked and the soup has thickened slightly.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 25-30 minutes

Curried Sweet Potato Soup

This comforting and flavorful soup is perfect for a chilly evening. The sweetness of sweet potatoes pairs beautifully with the warmth of curry spices, creating a deliciously soothing meal.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon curry powder
– 4 cups chicken or vegetable broth
– 1 cup coconut milk (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add cumin, coriander, and curry powder; cook for 1 minute.
3. Add sweet potatoes, broth, and coconut milk (if using). Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Purée soup with an immersion blender or regular blender.
5. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves.

Cooking Time: 20-25 minutes

Loaded Potato Soup with Sour Cream

Warm up with this comforting, creamy soup loaded with tender potatoes, crispy bacon, and a dollop of sour cream.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 4-6 cups diced cooked potatoes (about 2-3 large potatoes)
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
– Sour cream for serving

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until tender, about 5 minutes.
2. Add potatoes, chicken broth, milk, cheese, and crumbled bacon to the pot. Stir to combine.
3. Bring the mixture to a simmer and cook for 15-20 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, topped with a dollop of sour cream and any additional desired toppings (such as chives, scallions, or shredded cheese).

Cooking Time: 25-30 minutes

Healthy Kale and Potato Soup

This recipe is a hearty, comforting soup that’s packed with nutrients from kale and potatoes. It’s easy to make and perfect for a chilly day or a quick lunch.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup unsweetened almond milk
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the diced potatoes, kale, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
4. Stir in almond milk and season with salt and pepper to taste.
5. Serve hot, garnished with chopped kale if desired.

Cooking Time: 25-30 minutes

Roasted Garlic Potato Soup

Warm up with a creamy, aromatic soup that’s perfect for chilly days. Roasting garlic brings out its natural sweetness and pairs beautifully with the earthy flavor of potatoes.

Ingredients:

– 2-3 large potatoes, peeled and diced
– 4-5 cloves of garlic, roasted (see below)
– 1 onion, chopped
– 2 tablespoons butter
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Wrap garlic cloves in foil and roast for 30-40 minutes, or until soft and caramelized.
2. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
3. Add roasted garlic, diced potatoes, broth, and cream to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
4. Blend soup until smooth, seasoning with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 45-50 minutes

Potato Soup with Caramelized Onions

This hearty soup combines the natural sweetness of caramelized onions with the comforting warmth of creamy potatoes, making it a perfect cold-weather treat.

Ingredients:

– 2 large onions, thinly sliced
– 2 tablespoons unsalted butter
– 1 large potato, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
2. Add the diced potato, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in heavy cream and cook for an additional 2-3 minutes or until heated through.
4. Serve hot, garnished with fresh chives or scallions if desired.

Cooking Time: 40-50 minutes

Chicken and Potato Soup

Warm up with a comforting bowl of chicken and potato soup, perfect for a cozy night in.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup milk
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the chicken, onion, and garlic in butter until the chicken is cooked through.
2. Add the diced potatoes, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-35 minutes

Potato Soup with Sausage and Kale

Warm up with a comforting bowl of potato soup infused with the savory flavors of sausage and kale. This easy-to-make recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 2 garlic cloves, minced
– 1 pound sweet Italian sausage, casings removed
– 4 cups chicken broth
– 1 cup kale leaves, stems removed and chopped
– 1/2 cup milk or heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, cook the sausage over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the potatoes, chicken broth, and kale. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Use an immersion blender to puree some or all of the soup, depending on desired consistency.
5. Stir in milk or heavy cream (if using). Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Cheesy Potato and Cauliflower Soup

This Cheesy Potato and Cauliflower Soup is a delightful twist on classic potato soup, adding the subtle sweetness of roasted cauliflower for a velvety-smooth experience.

Ingredients:

– 2 large potatoes, peeled and diced
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup grated cheddar cheese (divided)
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 1 tablespoon butter, salt, and pepper on a baking sheet. Roast for 20 minutes or until tender.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon butter until softened.
4. Add potatoes, chicken broth, milk, and roasted cauliflower to the pot. Bring to a boil; reduce heat and simmer for 15-20 minutes or until potatoes are tender.
5. Stir in 3/4 cup grated cheddar cheese until melted. Season with salt and pepper.
6. Serve hot, topped with remaining 1/4 cup grated cheddar cheese.

Cooking Time: Approximately 40 minutes

Potato Soup with Herb Croutons

Warm up on a chilly day with this comforting potato soup, elevated by crispy herb croutons and a sprinkle of fresh parsley. This recipe is perfect for a cozy dinner or lunch.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Herb Croutons:
+ 1/2 baguette, cut into 1-inch cubes
+ 2 tablespoons olive oil
+ 1 tablespoon chopped fresh thyme
+ 1 tablespoon chopped fresh rosemary

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add potatoes, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Stir in heavy cream and pepper. Taste and adjust seasoning as needed.
4. Preheat oven to 350°F (175°C).
5. Toss bread cubes with olive oil, thyme, and rosemary. Bake for 10-12 minutes or until croutons are crispy.
6. Ladle soup into bowls and top with herb croutons. Garnish with chopped parsley.

Cooking Time: 30-35 minutes

Summary

Get cozy with these 20 creamy potato soup recipes! From classic comfort food to spicy twists and vegan options, there’s something for everyone. Try making Classic Creamy Potato Soup or Loaded Baked Potato Soup for a satisfying snack. For added smokiness, try Smoky Chipotle Potato Soup or Spicy Southwest Potato Soup. And don’t miss the cheesy options like Cheesy Potato Soup with Bacon or Garlic Parmesan Potato Soup. Whether you’re in the mood for something light and healthy or rich and indulgent, these potato soup recipes are sure to hit the spot.

Looking for delicious and affordable soup options? You’re in luck! In this article, we’ll be sharing 20 mouth-watering yet budget-friendly soup recipes that are sure to warm your belly and please your palate. From classic comfort foods like Chicken Noodle Soup and Beef and Vegetable Soup, to international inspirations like Thai Coconut Soup and Mexican Tortilla Soup, there’s something for everyone on this list.

Whether you’re a busy professional looking for a quick and easy lunch option or a family of four seeking a hearty meal that won’t break the bank, these 20 delicious cheap soup recipes are sure to become new favorites. And the best part? They’re all incredibly affordable, with most ingredients costing less than $5 per serving.

In this article, we’ll be diving into each and every one of these incredible soups, exploring their unique flavors and textures, and providing you with step-by-step instructions on how to make them in your very own kitchen. So grab a spoon and let’s get started!

Lentil and Vegetable Soup

This comforting soup is a great way to warm up on a chilly day. Made with red lentils, a variety of vegetables, and aromatic spices, it’s a nutritious and filling meal that’s perfect for any time of year.

Ingredients:

– 1 cup dried red lentils
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable 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 onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, diced tomatoes, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Chicken Noodle Soup

This comforting soup is a staple for any occasion, perfect for when you need a warm and satisfying meal to soothe your soul.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup egg noodles
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
5. Add the egg noodles and thyme, cooking for an additional 8-10 minutes or until noodles are tender.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Tomato Basil Soup

This classic soup is a perfect blend of fresh tomatoes, fragrant basil, and rich cream, making it a comforting and delicious meal for any time of the year.

Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 garlic cloves, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup chopped fresh basil
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the diced tomatoes (or crushed tomatoes), broth, and heavy cream or half-and-half. Bring to a simmer.
3. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
4. Stir in chopped basil and season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.

Cooking Time: 20-25 minutes

Potato Leek Soup

This rich and comforting soup is a perfect blend of potatoes, leeks, and cream, making it an ideal dish for a chilly evening or a special occasion. With its velvety texture and subtle flavor, it’s sure to become a family favorite.

Ingredients:

– 2 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook until they’re tender and lightly caramelized, about 10-12 minutes.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a food processor.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve warm, garnished with fresh herbs if desired.

Cooking Time: 35-40 minutes

Minestrone Soup

This classic Italian soup is a flavorful blend of vegetables, beans, and pasta, perfect for a comforting meal on a chilly day. With its rich broth and variety of textures, this minestrone soup is sure to become a family favorite.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 small pasta of your choice (e.g., elbow macaroni or small shells)
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the diced tomatoes, kidney beans, pasta, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the pasta is al dente.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-45 minutes

Split Pea Soup

A classic comfort food, this Split Pea Soup recipe is a hearty and flavorful dish that’s perfect for a chilly day.

Ingredients:

– 1 pound dried split peas (green or yellow)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup water
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter 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 dried split peas, chicken broth, and water to the pot.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the peas are tender.
6. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Black Bean Soup

Warm up with a delicious and nutritious Black Bean Soup that’s perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 can black beans, drained and rinsed (15 ounces)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat

Instructions:

1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the black beans, vegetable broth, cumin, paprika, salt, and pepper.
3. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
4. Taste and adjust seasoning as needed. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or crusty bread.

Cooking Time: 25-30 minutes

Vegetable Barley Soup

A hearty and comforting soup that’s perfect for a chilly evening, this Vegetable Barley Soup is packed with tender vegetables and nutty barley.

Ingredients:

– 2 cups mixed vegetables (carrots, celery, potatoes, zucchini)
– 1 cup pearl barley
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 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 mixed vegetables, pearl barley, vegetable broth, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-50 minutes or until the vegetables are tender and the barley is cooked.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Cabbage Soup

Warm up with this comforting and nutritious cabbage soup recipe, perfect for a chilly evening or a quick lunch. This easy-to-make soup is packed with vitamins and antioxidants from the cabbage, carrots, and potatoes.

Ingredients:

– 1 medium head of cabbage, chopped
– 2 medium carrots, chopped
– 1 large potato, peeled and chopped
– 4 cups vegetable broth
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped cabbage, carrots, and potatoes. Cook until the vegetables are tender, about 10-12 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 35-40 minutes

Corn Chowder

This classic American soup is a warm and comforting delight on a chilly day. With its rich corn flavor, this chowder is perfect for family gatherings or a cozy night in.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in corn kernels, chicken broth, and paprika. Bring to a simmer.
4. Reduce heat to low and let chowder simmer for 10-15 minutes or until flavors have melded together.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

Cooking Time: 20-25 minutes

Carrot Ginger Soup

Warm up with a soothing and flavorful Carrot Ginger Soup that’s perfect for any time of the year.

Ingredients:

– 2 large carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs like parsley or cilantro for garnish

Instructions:

1. In a large pot, combine the chopped carrots and grated ginger.
2. Pour in the broth and bring the mixture to a boil over high heat.
3. Reduce the heat to medium-low and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. If desired, stir in the heavy cream to add richness and creaminess.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 25-30 minutes

Broccoli Cheddar Soup

Warm up with a comforting bowl of this rich and creamy broccoli cheddar soup, perfect for a cozy evening or a quick lunch. This recipe combines the sweetness of broccoli with the sharpness of cheddar cheese for a deliciously balanced flavor.

Ingredients:

– 2 tablespoons butter
– 1 onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 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 3 minutes.
2. Add broccoli, garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Stir in milk and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 20-25 minutes

White Bean and Kale Soup

This comforting soup is a perfect blend of creamy white beans, nutritious kale, and aromatic spices, making it a satisfying meal for any occasion. With minimal effort, you’ll have a delicious and nourishing bowl in under an hour.

Ingredients:

– 1 can cannellini beans, drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 4 cloves garlic, minced
– 1 medium onion, chopped
– 4 cups vegetable broth
– 1/2 cup chicken broth
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the kale and cook until wilted, about 3-4 minutes.
4. Stir in the cannellini beans, vegetable broth, chicken broth, and thyme.
5. Bring to a simmer and cook for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.

Cooking Time: 40-45 minutes

Spicy Pumpkin Soup

Spicy Pumpkin Soup Recipe

Warm up with this creamy and aromatic soup that combines the comfort of pumpkin with a kick of heat. Perfect for a chilly fall or winter evening, this Spicy Pumpkin Soup is sure to become a new favorite.

Ingredients:

– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little oil until softened. Add cumin, smoked paprika, and cayenne pepper. Cook 1 minute.
4. Add roasted pumpkin, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then simmer for 20-25 minutes or until soup has thickened slightly.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.

Cooking Time: About 45-50 minutes

Chickpea and Spinach Soup

This hearty soup is a perfect blend of protein-rich chickpeas, nutrient-dense spinach, and aromatic spices. It’s an easy and nutritious meal option for any time of the year.

Ingredients:

– 1 can chickpeas (14.5 oz)
– 2 cups fresh spinach leaves
– 4 cups vegetable broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cumin and smoked paprika; cook for 30 seconds.
5. Add the chickpeas, vegetable broth, and spinach. Bring to a simmer.
6. Reduce heat to low and let cook for 20-25 minutes or until the soup has thickened slightly.
7. Season with salt and pepper to taste.

Cooking Time: 25 minutes

Mexican Tortilla Soup

This hearty soup is a twist on the classic tortilla recipe, packed with tender chicken, crunchy vegetables, and creamy avocado. With its rich and flavorful broth, this soup is sure to become a family favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 2 medium bell peppers, diced
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 6-8 corn tortillas, torn into bite-sized pieces
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional toppings: shredded cheese, diced avocado, sour cream, crushed tortilla chips

Instructions:

1. In a large pot or Dutch oven, cook chicken over medium-high heat until browned.
2. Add onions, garlic, and bell peppers; cook until vegetables are tender.
3. Stir in chicken broth, diced tomatoes, and torn tortillas.
4. Reduce heat to low and simmer for 20-25 minutes or until soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, topped with desired garnishes.

Cooking Time: 30-35 minutes

Egg Drop Soup

A classic Chinese soup that’s both comforting and flavorful, Egg Drop Soup is a staple dish in many Asian cuisines. This simple recipe yields a silky-smooth broth with tender eggs and a hint of savory goodness.

Ingredients:

– 4 cups chicken broth
– 2 large eggs
– 1 teaspoon sesame oil
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper

Instructions:

1. In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2. Crack in the eggs and stir gently with a spoon to create thin, egg-white strands.
3. Cook for 3-5 minutes or until the eggs are cooked to your desired doneness.
4. Remove from heat and stir in sesame oil, salt, and white pepper.
5. Serve immediately, garnished with chopped green onions or sesame seeds if desired.

Cooking Time: 15-20 minutes

Thai Coconut Soup

Warm up with a flavorful and aromatic Thai Coconut Soup that combines the richness of coconut milk with the spicy kick of chilies. This comforting soup is perfect for a quick and satisfying meal.

Ingredients:

– 2 cups vegetable or chicken broth
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup sliced mushrooms
– 1/2 cup diced bell peppers
– 1/4 cup chopped fresh cilantro
– 1 tablespoon Thai red curry paste
– 1-2 teaspoons fish sauce (optional)
– Salt and pepper, to taste
– Fresh lime wedges, for serving

Instructions:

1. Heat oil in a large pot over medium heat. Add garlic and ginger; cook until fragrant, 1 minute.
2. Add broth, coconut milk, mushrooms, bell peppers, curry paste, and fish sauce (if using). Bring to a simmer.
3. Reduce heat to low and let soup simmer for 10-15 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro and a squeeze of lime juice.

Cooking Time: 20-25 minutes

Beef and Vegetable Soup

Warm up with a hearty and comforting bowl of beef and vegetable soup, packed with tender chunks of beef, fresh vegetables, and savory flavors.

Ingredients:

– 1 pound beef stew meat (such as chuck or round)
– 2 medium-sized carrots, peeled and chopped
– 2 medium-sized potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as peas, corn, and bell peppers)
– 4 cups beef broth
– 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 with a spoon as needed.
2. Add the chopped onion, carrots, and potatoes. Cook until the vegetables are tender, about 10 minutes.
3. Add the garlic, mixed vegetables, beef broth, and thyme. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 1-2 hours or until the flavors have melded together and the beef is tender.
5. Season with salt and pepper to taste.

Cooking Time: 1-2 hours

Servings: 6-8

Zucchini Soup

This creamy zucchini soup recipe is a perfect way to enjoy the flavors of summer in a bowl. With just a few simple ingredients, you can whip up a delicious and healthy meal that’s sure to please.

Ingredients:

– 2 medium-sized zucchinis
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or dill for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened.
2. Add the zucchinis and cook for 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the zucchinis are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. If desired, stir in the heavy cream to add richness and creaminess.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill.

Cooking Time: 30-35 minutes

Summary

Discover 20 delicious and budget-friendly soup recipes to warm your belly and your wallet! From hearty lentil and vegetable soups to creamy tomato basil soups, these affordable and flavorful options are perfect for a quick meal or a cozy evening. With a variety of ingredients and cuisines represented, there’s something for everyone in this collection of cheap and cheerful soups.

There’s nothing quite like a warm, comforting bowl of creamy ham and potato soup to brighten up a chilly day. This classic comfort food combines the savory flavors of slow-cooked ham with the satisfying creaminess of potatoes, all wrapped up in a rich and flavorful broth. Whether you’re looking for a hearty lunch or a soothing dinner, these 19 delicious recipes for Creamy Ham and Potato Soup are sure to hit the spot.

From classic takes on the dish to creative twists and turns, this collection of recipes offers something for everyone. Want to try your hand at making a slow cooker ham and potato soup that’s perfect for busy weeknights? Or perhaps you’d rather add some spicy kick with jalapeños or some smoky flavor with roasted garlic? Whatever your taste buds are craving, we’ve got you covered.

In this article, we’ll be exploring the world of creamy ham and potato soup, sharing our favorite recipes and techniques for making this comforting classic at home. So grab a spoon, get cozy, and let’s dive in!

Classic Ham and Potato Soup with Cheddar

This hearty soup is a comforting blend of ham, potatoes, and cheddar cheese, perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 pound diced ham
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, combine the ham, potatoes, chicken broth, onion, and garlic.
2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the cheddar cheese until melted and smooth.
4. Season with salt, pepper, and thyme to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 30-40 minutes

Slow Cooker Ham and Potato Soup

Warm up with this comforting and flavorful slow cooker soup, perfect for a chilly day or a quick weeknight dinner. This recipe combines the richness of ham with the simplicity of potatoes, all in one delicious bowl.

Ingredients:

– 1 pound boneless ham steak
– 2-3 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Place the ham steak in the slow cooker.
2. Add the cubed potatoes, chopped onion, and minced garlic on top of the ham.
3. Pour in the chicken broth and add the milk or heavy cream.
4. Sprinkle the thyme over the soup and season with salt and pepper to taste.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Cheesy Ham and Potato Chowder

Warm up with this comforting and flavorful Cheesy Ham and Potato Chowder recipe, perfect for a cozy evening or lunchtime treat.

Ingredients:

– 1 tablespoon butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound diced ham (such as cooked bacon or prosciutto)
– 2-3 medium-sized potatoes, peeled and diced
– 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 or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add ham, potatoes, flour, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
3. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-35 minutes

Spicy Ham and Potato Soup with Jalapeños

This hearty soup combines the flavors of smoked ham, tender potatoes, and a kick of heat from jalapeños. Perfect for a chilly evening or a satisfying lunch.

Ingredients:

– 1 lb diced cooked ham
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 cup milk or half-and-half
– 2 jalapeños, seeded and finely chopped
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté onions and garlic in a little oil until softened.
2. Add ham, potatoes, diced tomatoes, chicken broth, milk or half-and-half, jalapeños, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Creamy Ham and Potato Soup with Leeks

This comforting soup combines the rich flavors of ham, potatoes, and leeks in a creamy broth, perfect for a cozy evening meal or a warm-up on a chilly day.

Ingredients:

– 1 large onion, chopped
– 2 medium leeks, chopped (white and light green parts only)
– 2-3 cloves garlic, minced
– 1 pound cooked ham, diced
– 2-3 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion, leeks, and garlic in a little oil until softened.
2. Add the ham, potatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-45 minutes

Smoked Ham and Potato Soup

Warm up with a hearty bowl of Smoked Ham and Potato Soup, perfect for a chilly day or a comforting meal any time of the year. This creamy soup is filled with tender chunks of smoked ham, potatoes, and vegetables.

Ingredients:

– 1 pound diced smoked ham
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups diced Russet potatoes (about 2-3 medium-sized)
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add smoked ham, potatoes, chicken broth, milk or heavy cream, and thyme. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 20-25 minutes

Ham and Potato Soup with Cornbread Crumbles

This comforting soup is packed with chunks of savory ham, tender potatoes, and a hint of smokiness from the cornbread crumbles. Perfect for a chilly day or a family gathering.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups diced cooked ham
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
– Cornbread crumbles (recipe below)

Cornbread Crumbles:

– 1/2 cup cornbread mix
– 1 tablespoon butter, melted

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add ham, potatoes, chicken broth, milk, paprika, salt, and pepper. Bring to a boil; reduce heat and simmer for 20 minutes or until potatoes are tender.
3. Meanwhile, prepare cornbread crumbles by mixing together cornbread mix and melted butter in a small bowl.
4. Stir cornbread crumbles into the soup during the last minute of cooking.
5. Serve hot, garnished with additional cornbread crumbs if desired.

Cooking Time: 30 minutes

Instant Pot Ham and Potato Soup

Warm up with this creamy Instant Pot ham and potato soup, perfect for a cozy night in or a busy day.

Ingredients:

– 1 pound diced cooked ham (such as leftover holiday ham)
– 2 medium-sized potatoes, peeled and cubed
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup milk or heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced ham, potatoes, chicken broth, and milk or heavy cream. Stir well to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: 20-25 minutes (including natural pressure release)

Ham and Potato Soup with Fresh Herbs

This hearty soup is a perfect blend of flavors, featuring tender ham, creamy potatoes, and a hint of fresh herbs. Serve warm for a comforting meal.

Ingredients:

– 1 pound cooked ham, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2-3 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh herbs: parsley, chives, or dill, chopped (about 1 tablespoon)
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, chicken broth, and diced ham. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Garnish with chopped fresh herbs before serving.

Cooking Time: 25-30 minutes

Ham and Potato Soup with Bacon Bits

This comforting soup combines the richness of ham and potatoes with a smoky kick from crispy bacon bits, making it perfect for a cozy evening meal.

Ingredients:
– 1 pound diced cooked ham
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 6 slices of bacon, cooked and crumbled
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:
1. In a large pot, combine the ham, potatoes, chicken broth, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes or until the potatoes are tender.
3. Stir in the crumbled bacon and thyme. Season with salt and pepper to taste.
4. Serve hot, garnished with additional bacon bits if desired.

Cooking Time: 20-25 minutes

Ham and Potato Soup with Kale and White Beans

This comforting soup is a perfect blend of smoky ham, creamy potatoes, and nutritious kale, all tied together with tender white beans. It’s an ideal meal for a chilly day or a quick weeknight dinner.

Ingredients:

– 1 pound smoked ham hock
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 bunch kale, stems removed and chopped
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, combine ham hock, potatoes, onion, garlic, and thyme.
2. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
3. Add kale and cook until wilted, about 5 minutes.
4. Stir in cannellini beans and season with salt and pepper to taste.
5. Simmer for an additional 10 minutes before serving.

Cooking Time: 40-45 minutes

Ham and Potato Soup with Roasted Garlic

Warm up on a chilly day with this comforting soup that combines the richness of ham, potatoes, and roasted garlic. A perfect blend of savory flavors and textures that’s sure to become a family favorite.

Ingredients:

– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, peeled and chopped (plus additional for roasting)
– 2 cups diced cooked ham
– 2 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Place garlic cloves on a piece of aluminum foil, drizzle with olive oil, and fold to create a packet. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion and chopped garlic in olive oil until softened.
3. Add ham, potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in roasted garlic and heavy cream or half-and-half. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-50 minutes

Ham and Potato Soup with Carrots and Celery

This hearty soup is a perfect blend of flavors, textures, and aromas to brighten up any day. The smoky ham, tender potatoes, crunchy carrots, and sweet celery will transport you to a cozy afternoon by the fireplace.

Ingredients:

– 1 pound cooked ham, diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 large carrots, peeled and sliced
– 2 stalks celery, chopped
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– 2-3 medium-sized potatoes, peeled and diced
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add carrots, celery, and ham; cook for 5 minutes.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Use an immersion blender or transfer soup to a blender (in batches if necessary) to puree to desired consistency.
6. If using heavy cream, stir it in just before serving.
7. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Ham and Potato Soup with Sour Cream and Chives

This hearty soup is a perfect comfort food for a chilly day. Made with ham, potatoes, onions, and garlic, it’s creamy, flavorful, and topped with a dollop of sour cream and some crispy chives.

Ingredients:

– 1 pound cooked ham, diced
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh chives, chopped (optional)
– Sour cream (for serving)

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the diced potatoes, chicken broth, and ham. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Stir in heavy cream and season with salt and pepper to taste.
4. Serve hot, topped with chopped chives and a dollop of sour cream if desired.

Cooking Time: 25-30 minutes

Ham and Potato Soup with a Parmesan Twist

This rich and comforting soup combines the flavors of ham, potatoes, onions, and cream with a sprinkle of nutty Parmesan cheese for added depth.

Ingredients:

– 1 pound diced cooked ham
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (about 1/4 cup)
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and ham in a little oil until the onion is translucent.
2. Add the potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
3. Stir in the heavy cream and cook for an additional 5 minutes.
4. Serve hot, topped with grated Parmesan cheese and chopped parsley if desired.

Cooking Time: 25-30 minutes

Ham and Potato Soup with Dill and Lemon Zest

Warm up with this comforting soup that combines the richness of ham with the brightness of lemon zest and the freshness of dill. This recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 pound diced cooked ham
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup fresh dill, chopped
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Lemon zest from 1 lemon (about 1 tablespoon)
– Fresh parsley leaves for garnish

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, chicken broth, ham, dill, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in heavy cream and lemon zest. Simmer for an additional 5 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley leaves.

Cooking Time: 30-40 minutes

Ham and Potato Soup with Sweet Corn

This hearty soup is a perfect comfort food for a chilly day, combining the flavors of ham, potatoes, and sweet corn. With its creamy texture and savory taste, it’s sure to become a family favorite.

Ingredients:

– 1 pound diced ham
– 2 large potatoes, peeled and diced
– 1 cup frozen sweet corn kernels
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and cook until softened.
2. Add diced ham and cook for an additional 2-3 minutes.
3. Add potatoes, chicken broth, and sweet corn kernels. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 30-40 minutes

Ham and Potato Soup with a Touch of Mustard

This comforting soup is perfect for a chilly evening or a quick lunch. The combination of ham, potatoes, and a hint of mustard adds depth and richness to this classic soup.

Ingredients:

– 1 pound diced ham
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup milk
– 2 teaspoons Dijon mustard
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the diced ham and cook for an additional 2-3 minutes.
4. Add the chicken broth, potatoes, milk, and mustard. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped chives or scallions if desired.

Cooking Time: 25-30 minutes

Ham and Potato Soup with Crusty Bread on the Side

Warm up on a chilly day with this hearty and comforting soup recipe, paired with crusty bread for dipping.

Ingredients:

– 1 pound diced ham
– 2 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter
– Crusty bread (store-bought or homemade), sliced

Instructions:

1. In a large pot, combine diced ham, potatoes, chicken broth, onion, garlic, and thyme.
2. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
3. Remove from heat and stir in butter until melted.
4. Season with salt and pepper to taste.
5. Serve hot, accompanied by crusty bread slices.

Cooking Time: 25-30 minutes

Enjoy your warm and satisfying bowl of Ham and Potato Soup with Crusty Bread!

Summary

Get ready to warm up with these 19 creamy ham and potato soup recipes! From classic comfort food to spicy twists, there’s something for everyone. Choose from a variety of options like Classic Ham and Potato Soup with Cheddar, Slow Cooker Ham and Potato Soup, Cheesy Ham and Potato Chowder, and many more. Each recipe features the perfect blend of savory ham and tender potatoes, sure to become a new favorite.

Get ready to add a pop of color and a boost of nutrition to your meals with these 20 vibrant purple cabbage healthy recipes! Purple cabbage is often overlooked in favor of its more famous cousin, green cabbage, but it’s actually packed with even more antioxidants and vitamins. From crunchy slaws to hearty stews, we’ve rounded up the most delicious and creative ways to use this stunning vegetable.

In our collection below, you’ll find a range of recipe ideas that showcase purple cabbage in all its glory. Whether you’re looking for a quick and easy side dish or a satisfying main course, we’ve got you covered. So go ahead, get creative with your cooking, and make the most of this amazing ingredient!

Purple Cabbage Slaw with Citrus Dressing

This vibrant slaw is a refreshing twist on traditional coleslaw, featuring the sweet and earthy flavor of purple cabbage paired with a zesty citrus dressing.

Ingredients:

– 1 head purple cabbage, shredded
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, combine the shredded purple cabbage and salt. Massage the cabbage with your hands for about 5 minutes to help release its natural sweetness.
2. In a small bowl, whisk together the orange juice, honey, apple cider vinegar, and olive oil until well combined.
3. Pour the citrus dressing over the cabbage mixture and toss until the slaw is evenly coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with fresh parsley or cilantro leaves if desired.

Cooking Time: 10-15 minutes (including chilling time)

Braised Purple Cabbage with Apples

Braised Purple Cabbage with Apples: A Sweet and Savory Twist on a Classic Recipe

This hearty side dish combines the natural sweetness of apples with the earthy flavor of purple cabbage, all wrapped up in a rich and tangy braising liquid. Perfect for a cozy night in or as a accompaniment to your favorite holiday feast.

Ingredients:

– 1 medium purple cabbage, thinly sliced
– 2-3 medium apples, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 1 teaspoon caraway seeds
– 1/4 cup apple cider vinegar
– 1/4 cup chicken broth
– Salt and pepper to taste

Instructions:

1. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped apples and cook for an additional 2-3 minutes, until they start to soften.
3. Add the sliced cabbage, caraway seeds, apple cider vinegar, and chicken broth. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce heat to low and let braise for 20-25 minutes, or until the cabbage is tender and the liquid has thickened slightly.

Cooking Time: 20-25 minutes

Pickled Purple Cabbage Tacos

Elevate your taco game with this unexpected combination of flavors and textures. Sweet and tangy pickled purple cabbage adds a pop of color and excitement to traditional tacos.

Ingredients:

– 1 medium-sized head of purple cabbage, thinly sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 tablespoon salt
– 8-10 corn tortillas
– Toppings: diced chicken or beef, shredded cheese, cilantro, salsa

Instructions:

1. In a large bowl, combine sliced purple cabbage, white vinegar, sugar, water, and salt. Let it sit at room temperature for at least 2 hours or overnight in the refrigerator.
2. Preheat a grill or skillet to medium-high heat.
3. Cook chicken or beef according to your preference, then chop into small pieces.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing cooked meat, pickled purple cabbage, and desired toppings onto the tortilla.

Cooking Time: 2 hours (pickling time) + 10-15 minutes (cooking meat and warming tortillas)

Roasted Purple Cabbage Steaks

Roasted Purple Cabbage Steaks: A flavorful and nutritious side dish that adds a pop of color to any meal!

Ingredients:

– 1 large purple cabbage, cored and cut into 1-inch thick slices (about 4-6 steaks)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
– Optional: caraway seeds or chopped fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, apple cider vinegar, and honey until well combined.
3. Add the cabbage steaks to the bowl and toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Place the cabbage steaks on a baking sheet lined with parchment paper in a single layer.
6. Roast for 20-25 minutes, or until tender and caramelized, flipping halfway through.

Cooking Time: 20-25 minutes

Tips:

– For an extra crispy exterior, broil the cabbage steaks for an additional 2-3 minutes after roasting.
– Serve warm as a side dish or use in salads, wraps, or as a topping for burgers.

Purple Cabbage and Quinoa Salad

This vibrant salad combines the earthy sweetness of quinoa with the tangy crunch of purple cabbage, making it a perfect side dish for any meal.

Ingredients:

– 1 cup cooked quinoa
– 1 head purple cabbage, thinly sliced
– 1/2 cup chopped fresh parsley
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa and purple cabbage.
2. In a small bowl, whisk together the apple cider vinegar and olive oil.
3. Pour the dressing over the quinoa-cabbage mixture and toss to coat.
4. Sprinkle chopped parsley on top and season with salt and pepper to taste.

Cooking Time: 10 minutes

Purple Cabbage Stir-Fry with Ginger

A vibrant and flavorful stir-fry that combines the sweetness of purple cabbage with the spicy warmth of ginger, perfect for a quick and nutritious meal.

Ingredients:

– 1 medium purple cabbage, thinly sliced
– 2 inches fresh ginger, peeled and minced
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: 1/4 cup chopped green onions for garnish

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ginger and garlic; stir-fry until fragrant, about 30 seconds.
3. Add the cabbage; stir-fry until slightly wilted, about 3-4 minutes.
4. Add soy sauce; stir-fry to combine.
5. Season with salt and pepper to taste.
6. Garnish with green onions if desired.

Cooking Time: 10-12 minutes

Purple Cabbage Soup with Lentils

A vibrant and nutritious soup that combines the earthy flavor of lentils with the sweetness of purple cabbage, perfect for a cozy evening meal.

Ingredients:

– 1 medium purple cabbage, chopped
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
4. Add the chopped cabbage to the pot and continue to simmer for another 10-15 minutes or until the cabbage is tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 35-40 minutes

Grilled Purple Cabbage Wedges

Add a pop of color and flavor to your meal with these easy-to-make grilled purple cabbage wedges. The slightly sweet and smoky flavor pairs well with a variety of dishes, from grilled meats to roasted vegetables.

Ingredients:

– 1 large head of purple cabbage
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
– Optional: any desired seasonings or toppings (e.g. garlic powder, chili flakes, crumbled bacon)

Instructions:

1. Preheat grill to medium-high heat.
2. Cut the cabbage into 8 wedges, removing the core from each wedge.
3. In a large bowl, whisk together olive oil, apple cider vinegar, and honey. Add salt and pepper to taste.
4. Toss the cabbage wedges in the dressing until they are evenly coated.
5. Place the cabbage wedges on the grill and cook for 3-4 minutes per side, or until slightly charred and tender.
6. Remove from heat and serve hot, garnished with any desired seasonings or toppings.

Cooking Time: 8-10 minutes

Purple Cabbage Kimchi

This recipe is a twist on traditional kimchi, using purple cabbage instead of napa cabbage for a deeper, richer flavor. The spicy kick from the Korean chili flakes and garlic will leave you wanting more.

Ingredients:

• 1 head of purple cabbage, thinly sliced
• 2 tablespoons of fish sauce
• 2 tablespoons of rice vinegar
• 1 tablespoon of Gochujang (Korean chili paste)
• 1 teaspoon of grated ginger
• 3 cloves of garlic, minced
• 1/4 cup of Korean chili flakes (gochugaru)
• Salt, to taste
• Scallions, thinly sliced, for garnish

Instructions:

1. In a large bowl, combine the sliced purple cabbage and salt. Massage the cabbage with your hands for about 5 minutes to help release its juices.
2. In a separate bowl, whisk together the fish sauce, rice vinegar, Gochujang, ginger, garlic, and chili flakes.
3. Add the spice mixture to the cabbage and massage everything together until the cabbage is evenly coated.
4. Let the kimchi sit at room temperature for at least 24 hours before refrigerating. It will keep for up to a week in the fridge.

Cooking Time: 1 minute (just assemble the ingredients!)

Purple Cabbage and Beetroot Salad

Discover the sweet and tangy combination of purple cabbage and beetroot in this refreshing salad perfect for a light lunch or dinner.

Ingredients:

– 1 head of purple cabbage, thinly sliced
– 2 large beets, peeled and thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)

Instructions:

1. In a large bowl, combine the sliced purple cabbage and beetroot.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard.
3. Pour the dressing over the cabbage and beet mixture, tossing to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or dill if desired.

Cooking Time: 10-15 minutes (prep time included)

Purple Cabbage and Carrot Fritters

Add a pop of color to your plate with these crispy, flavorful fritters packed with the sweetness of purple cabbage and carrots. Perfect as an appetizer or snack.

Ingredients:

– 1 medium purple cabbage, shredded
– 2 large carrots, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying

Instructions:

1. In a bowl, combine cabbage, carrots, flour, cornstarch, salt, and pepper. Mix well.
2. Add the beaten egg and mix until just combined (do not overmix).
3. Heat about 1/2 inch of vegetable oil in a large skillet or deep fryer to 375°F.
4. Using a spoon, drop small balls of the cabbage mixture into the hot oil. Do not overcrowd the skillet.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil.

Cooking Time: About 10-12 minutes total (depending on the size of the fritters). Serve warm and enjoy!

Purple Cabbage Stuffed Bell Peppers

Add a pop of color and flavor to your meal with this unique recipe that combines the sweetness of bell peppers with the earthiness of purple cabbage.

Ingredients:

– 4 large bell peppers, any color
– 1 medium purple cabbage, shredded
– 1/2 cup cooked rice
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes.
3. In a bowl, combine shredded purple cabbage, cooked rice, and grated cheese. Mix well.
4. Stuff each bell pepper with the cabbage mixture, filling them as full as possible.
5. Drizzle olive oil over the stuffed peppers and season with salt and pepper to taste.
6. Place the stuffed peppers on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, or until the bell peppers are tender.

Cooking Time: 25-30 minutes

Purple Cabbage and Chickpea Curry

This vibrant curry recipe combines the earthy sweetness of purple cabbage with the creamy richness of chickpeas, all wrapped up in a warm and aromatic blend of Indian spices. Perfect for a quick and nutritious dinner or lunch.

Ingredients:

– 1 medium purple cabbage, shredded
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add chickpeas, cabbage, salt, and pepper. Stir to combine.
4. Pour in coconut milk and bring the mixture to a simmer.
5. Reduce heat to low and let the curry cook for 20-25 minutes or until the cabbage is tender.
6. Garnish with cilantro leaves and serve over rice or with naan bread.

Cooking Time: 25 minutes

Purple Cabbage Wraps with Hummus

These vibrant wraps are a delicious and healthy twist on traditional wraps. Crunchy purple cabbage, creamy hummus, and fresh herbs come together to create a flavorful and nutritious snack or light meal.

Ingredients:

– 1 head of purple cabbage, shredded
– 1/2 cup hummus
– 4-6 large lettuce leaves (any variety)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Optional: additional toppings such as diced veggies, crumbled feta cheese, or sliced avocado

Instructions:

1. In a medium bowl, combine shredded purple cabbage and hummus. Mix well until the cabbage is evenly coated.
2. Arrange lettuce leaves on a flat surface.
3. Spoon about 1/4 cup of the cabbage-hummus mixture onto each lettuce leaf.
4. Top with chopped parsley and any desired additional toppings.
5. Fold the lettuce leaves to enclose the filling, and serve immediately.

Cooking Time: None! This recipe is quick and easy, ready in just a few minutes.

Purple Cabbage and Avocado Sushi Rolls

Experience the vibrant flavors of Japan with these unique sushi rolls, featuring purple cabbage and creamy avocado.

Ingredients:

– 1 cup cooked Japanese short-grain rice
– 1/2 cup purple cabbage, thinly sliced
– 1 ripe avocado, diced
– 1 sheet nori seaweed
– 1 tablespoon soy sauce (optional)
– 1 tablespoon sesame oil (optional)

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Cut the nori sheet into desired sizes for rolling.
3. Lay a nori sheet flat on a surface, with the shiny side facing down.
4. Spread a thin layer of sushi rice onto the nori, leaving a 1-inch border at the top.
5. Arrange the purple cabbage and avocado slices horizontally in the middle of the rice.
6. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
7. Serve with soy sauce and sesame oil for added flavor (optional).

Cooking Time: 10 minutes

Purple Cabbage and Walnut Pasta

This vibrant pasta dish combines the sweetness of purple cabbage with the crunch of toasted walnuts, perfect for a quick and satisfying meal. With its bold colors and nutty flavors, this recipe is sure to impress.

Ingredients:

– 8 oz pasta (such as pappardelle or linguine)
– 1 small head of purple cabbage, thinly sliced
– 1/4 cup walnut halves
– 2 tablespoons olive oil
– 1 clove garlic, minced
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute until fragrant.
3. Add sliced purple cabbage to the skillet and cook for 5 minutes, stirring occasionally, until tender but still slightly crunchy.
4. Stir in walnut halves and apple cider vinegar. Season with salt and pepper to taste.
5. Add cooked pasta to the skillet, tossing to combine with cabbage and walnuts. If necessary, add reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 20-25 minutes

Purple Cabbage and Pear Smoothie

This refreshing smoothie combines the earthy sweetness of pears with the vibrant flavor of purple cabbage, creating a nutritious and revitalizing beverage perfect for any time of day.

Ingredients:

– 1 cup frozen purple cabbage
– 1 ripe pear, cored and chopped
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (optional)

Instructions:

1. Combine the frozen purple cabbage, chopped pear, Greek yogurt, and honey in a blender.
2. Blend on high speed until the mixture is smooth and creamy.
3. Add the unsweetened almond milk and blend until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Serve immediately, garnished with a sprinkle of cinnamon if desired.

Cooking Time: 0 minutes (blending only)

Purple Cabbage and Sweet Potato Hash

A vibrant and flavorful twist on traditional hash, this recipe combines the earthy sweetness of sweet potatoes with the tangy crunch of purple cabbage.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 medium purple cabbage, thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for added spice

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
4. In a separate pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add purple cabbage and cook for 5-7 minutes, stirring occasionally, until slightly charred and crispy.
5. To assemble the hash, combine roasted sweet potatoes with cooked purple cabbage in a bowl. Season with salt, pepper, and red pepper flakes (if using). Serve warm or at room temperature.

Cooking Time: 30-35 minutes

Purple Cabbage and Tofu Stir-Fry

This vibrant stir-fry is a flavorful and nutritious vegetarian option that’s perfect for a quick weeknight dinner or lunch. The combination of sweet purple cabbage, savory tofu, and aromatic spices will tantalize your taste buds.

Ingredients:

– 1 head of purple cabbage, thinly sliced
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1 tablespoon of soy sauce
– 1 tablespoon of honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3-4 minutes.
3. Add the tofu and cook until golden brown on all sides, about 5-6 minutes.
4. Add the purple cabbage and stir-fry for 4-5 minutes, or until it reaches your desired level of tenderness.
5. In a small bowl, whisk together soy sauce and honey. Pour the mixture over the cabbage and tofu; toss to coat.
6. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.

Cooking Time: 15-20 minutes

Purple Cabbage and Cranberry Relish

This sweet and tangy relish is a perfect condiment for your holiday gatherings, adding a pop of color and flavor to your plates. Made with purple cabbage, cranberries, and spices, it’s an easy and impressive addition to any meal.

Ingredients:

– 1 head of purple cabbage, shredded
– 1 cup of fresh or frozen cranberries
– 1/4 cup of apple cider vinegar
– 2 tablespoons of honey
– 1 teaspoon of grated ginger
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded purple cabbage, cranberries, apple cider vinegar, honey, and grated ginger.
2. Toss until the cabbage is evenly coated with the mixture.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Cooking Time: None! This relish is best served chilled or at room temperature.

Summary

Get ready to fall in love with the vibrant purple cabbage! This stunning vegetable has more than just a pretty face – it’s packed with nutrients and can be used in a variety of delicious recipes. From crunchy slaws and hearty soups to savory stir-fries and sweet smoothies, there’s something for everyone. In this article, we’ll explore 20 healthy and tasty purple cabbage recipes that will add a pop of color and flavor to your meals. Whether you’re a fan of Asian-inspired dishes or classic comfort food, you’ll find inspiration in these vibrant purple cabbage recipes.

When it comes to warm, comforting meals on a chilly night, few things beat a hearty and flavorful bowl of Mexican soup. The bold flavors and spices of Mexico’s rich culinary tradition offer endless possibilities for delicious and satisfying soups that can be enjoyed as a main course or as a starter. From creamy and comforting to spicy and invigorating, these 20 recipes showcase the best of Mexican cuisine in a bowl.

Spicy Chicken Tortilla Soup

A hearty and flavorful soup that combines spicy chicken with crunchy tortillas and creamy vegetables.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into quarters
– Shredded cheese, for serving (optional)
– Chopped cilantro, for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, cumin, smoked paprika, and cayenne pepper; cook until vegetables are tender, about 5-7 minutes.
4. Stir in diced tomatoes, chicken broth, and water; bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
6. Add tortilla quarters and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, topped with shredded cheese and chopped cilantro if desired.

Cooking Time: 25-30 minutes

Creamy Avocado Lime Soup

This refreshing soup combines the creamy richness of avocados with the brightness of lime, perfect for a light and satisfying meal.

Ingredients:

– 3 ripe avocados
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a blender or food processor, combine avocados, broth, heavy cream, and lime juice. Blend until smooth.
2. Heat the olive oil in a large pot over medium heat. Pour in the blended mixture and stir to combine.
3. Bring the soup to a simmer and cook for 5-7 minutes, or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 10-12 minutes

Authentic Pozole Rojo

Pozole Rojo, a traditional Mexican stew, is a hearty and flavorful dish made with hominy and shredded chicken or pork. This recipe showcases the rich flavors of this beloved soup.

Ingredients:

– 1 cup dried hominy, rinsed and drained
– 2 lbs boneless, skinless chicken thighs or pork shoulder, cut into bite-sized pieces
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper, to taste
– Optional: shredded cabbage, radish, lime wedges, and tortilla chips for garnish

Instructions:

1. In a large pot, combine hominy and enough water to cover it. Bring to a boil, then reduce heat and simmer for 30 minutes or until tender.
2. In a separate pan, cook chicken or pork in a little oil until browned, then set aside.
3. Add onion, garlic, and red bell pepper to the pot with hominy. Cook until vegetables are soft.
4. Add cooked meat, diced tomatoes, cumin, paprika, salt, and black pepper. Stir well.
5. Simmer for 20-30 minutes or until flavors have melded together.
6. Serve hot, garnished with your choice of toppings.

Cooking Time: Approximately 1 hour to 1 hour 15 minutes.

Hearty Beef Menudo

A traditional Latin American soup, Hearty Beef Menudo is a flavorful and comforting meal perfect for cold winter nights. This recipe is a twist on the classic dish, adding a depth of flavor with beef broth and tender chunks of beef.

Ingredients:

– 1 lb beef shank or brisket, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup water
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 ounces hominy or corn kernels
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat. Brown the beef pieces, then remove from pot.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add broth, water, tomato paste, cumin, paprika, salt, and pepper. Stir to combine.
4. Return beef to pot, along with hominy or corn kernels.
5. Bring to a boil, then reduce heat and simmer for 2-3 hours or until beef is tender.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 2-3 hours

Cheesy Queso Soup

A creamy and comforting soup that’s perfect for a chilly day or as a snack to warm up your soul.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup half-and-half
– 1/2 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in half-and-half, cheddar cheese, Monterey Jack cheese, and paprika.
4. Bring mixture to a simmer; reduce heat and let cook for 10-15 minutes or until heated through.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Smoky Chipotle Tomato Soup

This creamy soup combines the richness of tomatoes with the bold flavors of chipotle peppers and smoky undertones, perfect for a cozy night in. With just a few simple ingredients, you can create a deliciously complex and satisfying meal.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chopped tomatoes, chipotle pepper, smoked paprika, salt, and black pepper. Stir to combine.
5. Pour in the broth and bring the mixture to a simmer.
6. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
7. Use an immersion blender (or transfer the soup to a blender) to puree the soup to desired consistency.
8. Stir in heavy cream, if using, and serve hot.

Cooking Time: 25-30 minutes

Vegetarian Black Bean Soup

This comforting soup is a perfect blend of flavors, with the sweetness of black beans and the tanginess of lime juice. Serve it with some crusty bread or crackers for a cozy meal.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked black beans (canned or cooked from scratch)
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add the black beans, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 25-30 minutes

Chicken Enchilada Soup

A creamy and flavorful soup that combines the richness of chicken, enchilada sauce, and melted cheese. This recipe is perfect for a cozy night in or a quick lunch.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 can (10 oz) enchilada sauce
– 1/2 cup milk
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– 8 oz cream cheese, softened
– 1/4 cup shredded cheddar cheese
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, combine chicken, broth, enchilada sauce, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
2. Stir in milk and cream cheese until smooth. Simmer for an additional 5-7 minutes or until heated through.
3. Ladle into bowls and top with shredded cheddar cheese. Garnish with cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Mexican Street Corn Soup

Warm up with a bowl of creamy, flavorful soup inspired by the popular street corn from Mexico. This comforting recipe combines sweet corn, savory chicken broth, and a hint of spice.

Ingredients:

– 2 cups frozen corn kernels
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic, cumin, and smoked paprika. Cook for an additional minute, stirring constantly.
3. Add the chicken broth, frozen corn kernels, and cooked chicken (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Spicy Shrimp Caldo

This spicy shrimp caldo is a twist on the traditional Latin American soup, packed with succulent shrimp, aromatic spices, and a kick of heat. Perfect for a quick and satisfying meal or as an appetizer.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 2 cups fish or chicken broth
– Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and bell pepper; cook until tender.
2. Add shrimp, cumin, smoked paprika, and cayenne pepper. Cook for 2-3 minutes or until shrimp start to turn pink.
3. Add diced tomatoes with green chilies and broth. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes or until shrimp are cooked through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.

Cooking Time: 15-20 minutes

Green Chile Chicken Soup

This hearty soup is a staple of New Mexican cuisine, with the bold flavors of roasted green chile peppers and tender chicken. Perfect for a chilly evening or as a comforting meal any time of year.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups diced yellow onion
– 3 cloves garlic, minced
– 1 cup roasted green chile peppers, chopped (see note)
– 4 cups chicken broth
– 1/2 cup half-and-half or heavy cream
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté onion and garlic until softened.
2. Add chicken and cook until browned on all sides.
3. Add roasted green chile peppers, chicken broth, and half-and-half or heavy cream.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Lentil and Chorizo Soup

This hearty soup combines the comforting warmth of lentils with the bold flavor of chorizo, perfect for a cozy meal on a chilly day. With its rich and spicy broth, it’s sure to become a new favorite.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 1 pound Spanish chorizo, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat oil over medium-high. Add chorizo and cook until browned, about 3-4 minutes.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add lentils, broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 45-50 minutes

Pumpkin and Poblano Soup

As the seasons change, warm up with this creamy and slightly spicy soup that combines the sweetness of pumpkin with the smokiness of poblanos.

Ingredients:

– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 large poblano peppers, roasted and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent.
2. Add minced garlic and cook for an additional minute.
3. Add cubed pumpkin, roasted poblanos, broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 25-30 minutes

Taco Soup with Ground Beef

A hearty and flavorful soup that combines the comfort of ground beef with the excitement of taco flavors. Perfect for a quick weeknight dinner or a weekend gathering.

Ingredients:

– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 packet taco seasoning
– 1 cup chicken broth
– 1/2 cup water
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Optional toppings: shredded cheese, sour cream, diced tomatoes, crushed tortilla chips

Instructions:

1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion and garlic to the pot; cook until the onion is translucent.
3. Stir in the taco seasoning and cook for 1 minute.
4. Add the diced tomatoes, beans, chicken broth, water, and tomato paste. Bring the mixture to a simmer.
5. Reduce heat to low and let the soup cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, topped with your desired toppings.

Cooking Time: 25-30 minutes

Chicken and Rice Caldo de Pollo

This classic Mexican comfort food recipe combines tender chicken, flavorful rice, and aromatic spices to create a satisfying and nourishing meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil

Instructions:

1. Heat the oil in a large pot over medium heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Stir in the rice, chicken broth, oregano, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.

Cooking Time: 25-30 minutes

Spicy Sausage and Potato Soup

This hearty soup combines the flavors of spicy sausage, creamy potatoes, and rich chicken broth for a comforting meal that’s perfect for a chilly evening. With minimal prep time and quick cooking time, this recipe is ideal for busy weeknights.

Ingredients:

– 1 lb spicy sausage (such as Andouille or chorizo), sliced
– 2 large potatoes, peeled and diced
– 4 cups chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the potatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Serve hot, garnished with cilantro if desired.

Cooking Time: 30-40 minutes

Mexican Vegetable Soup

This hearty soup is a flavorful blend of vegetables, beans, and spices, perfect for a cozy evening or a quick lunch.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell pepper, cumin, and paprika; cook for an additional 2 minutes.
4. Stir in diced tomatoes, black beans, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Season with salt and pepper to taste.

Cooking Time: 30-35 minutes

Enjoy your delicious and nutritious Mexican Vegetable Soup!

Red Chile Posole

Warm up with a comforting bowl of this traditional Mexican stew, packed with tender hominy and rich red chile flavors.

Ingredients:

– 1 pound dried hominy, rinsed and drained
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 2 cups cooked chicken or pork, shredded (optional)
– 1 cup red chile peppers, roasted and chopped (see note)
– 4 cups water
– 2 teaspoons ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, lime wedges, and warm tortillas for serving

Instructions:

1. Rinse hominy and soak overnight or boil 8 hours. Drain and set aside.
2. In a large pot, heat oil over medium-high. Add onion and cook until softened (5 minutes).
3. Add garlic, cooking 1 minute more.
4. Add hominy, chicken or pork (if using), red chile peppers, water, cumin, salt, and pepper. Bring to a boil; reduce heat and simmer 30 minutes.
5. Serve hot, garnished with cilantro, lime wedges, and warm tortillas (if desired).

Cooking Time: 45-50 minutes

Corn and Poblano Chowder

This rich and creamy chowder combines the sweetness of corn with the smokiness of roasted poblanos, perfect for a cozy evening meal. Serve with crusty bread or crackers for a satisfying snack.

Ingredients:

– 2 cups chopped fresh corn kernels
– 1 large onion, diced
– 2 medium poblano peppers, seeded and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roast poblanos for 30-40 minutes, or until skin is blistered.
3. Peel off skin, then chop peppers into small pieces.
4. In a large pot, sauté onion and pobano in butter until softened.
5. Add corn kernels, chicken broth, and heavy cream. Bring to a simmer.
6. Reduce heat and let cook for 10-15 minutes or until soup has thickened slightly.
7. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Chicken Lime Soup with Cilantro

A refreshing twist on traditional chicken soup, this recipe combines the bright flavors of lime and cilantro for a deliciously light and zesty meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1/2 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot and set aside.
3. Reduce heat to medium, add onion, garlic, and ginger; cook until softened, about 5 minutes.
4. Add the chicken broth, lime juice, and browned chicken back to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
5. Stir in chopped cilantro. Season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to spice up your mealtime with these 20 mouth-watering Mexican soup recipes! From classic Pozole Rojo and Menudo to creamy Avocado Lime Soup and smoky Chipotle Tomato Soup, there’s something for everyone. These hearty soups are packed with bold flavors and spices, featuring chicken, beef, shrimp, vegetables, and more. Whether you’re in the mood for something comforting and cheesy or light and refreshing, these recipes will transport your taste buds to the heart of Mexico.

Get cozy with a bowl of warm, comforting goodness! Kale soup is the perfect remedy for a chilly day or a pick-me-up when you need some serious nourishment. With its rich, earthy flavor and impressive nutritional profile, kale is the ultimate superfood that deserves to be showcased in all its glory.

In this article, we’re excited to share 20 deliciously comforting kale soup recipes that will satisfy your cravings and leave you feeling satisfied and energized. From creamy concoctions to spicy stews, these innovative recipes put a twist on traditional soups while showcasing the versatility of kale. Whether you’re a vegan, vegetarian, or just looking for a healthier option, there’s something for everyone in this collection.

So grab a spoon and let’s dive into the world of hearty kale soups!

Creamy Kale and Potato Soup

A comforting and nutritious soup that combines the earthy flavor of kale with the creaminess of potatoes, perfect for a cozy evening meal.

Ingredients:

– 2 medium-sized potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the diced potatoes and cook for an additional 5 minutes, or until they start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce heat and let simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot and enjoy!

Cooking Time: 30-40 minutes

Spicy Sausage and Kale Soup

A hearty and flavorful soup that combines the spicy kick of sausage with the earthy goodness of kale.

Ingredients:

– 1 lb spicy sausage (such as Andouille or chorizo), sliced
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 bunch curly kale, stems removed and leaves coarsely chopped
– 1 teaspoon paprika
– Salt and pepper, to taste

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the sausage and cook until browned, about 5 minutes.
2. Remove the sausage with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the chicken broth, water, paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Add the chopped kale to the pot and stir until wilted, about 2-3 minutes.
6. Return the sausage to the pot and cook for an additional 2-3 minutes or until heated through.

Cooking Time: 20-25 minutes

Lentil and Kale Soup with Lemon

This hearty soup is a perfect blend of creamy lentils, tender kale, and a squeeze of fresh lemon juice. Perfect for a quick weeknight dinner or a comforting meal on a chilly day.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add lentils, water or broth, chopped kale, diced tomatoes, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in lemon juice and serve hot.

Cooking Time: 35-45 minutes

Tuscan White Bean and Kale Soup

This hearty soup is a classic Tuscan dish that combines the creamy richness of cannellini beans with the earthy sweetness of kale. Perfect for a cozy winter evening, this recipe makes a big batch to share or enjoy throughout the week.

Ingredients:

– 1 pound dried cannellini beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 cups water
– 1 bunch kale, stems removed and chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the cannellini beans, chicken broth, water, and kale. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the beans are tender.
4. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 45-50 minutes

Coconut Curry Kale Soup

This creamy and aromatic soup combines the nutritious power of kale with the warmth of coconut curry, perfect for a cozy night in.

Ingredients:

– 2 cups kale, stems removed and chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tsp curry powder
– 1/2 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. In a large pot, heat 2 tbsp of oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in curry powder and cumin; cook for 1 minute.
4. Add kale, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until kale is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.

Cooking Time: 25 minutes

Chicken and Kale Soup with Quinoa

This comforting soup is a perfect blend of protein-packed chicken, nutritious kale, and fiber-rich quinoa. A simple and satisfying meal that’s ready in under an hour.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups water
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 1 cup quinoa, rinsed and drained
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the kale and cook until wilted, about 2-3 minutes.
4. Add the quinoa, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 40-45 minutes

Roasted Garlic and Kale Soup

Roasted Garlic and Kale Soup: A Hearty and Flavorful Winter Delight

This recipe brings together the pungency of roasted garlic and the earthy sweetness of kale, creating a rich and comforting soup perfect for cold winter nights.

Ingredients:

– 3-4 cloves of garlic
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4 cups kale leaves (stemmed and chopped)
– 4 cups chicken or vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Wrap the garlic cloves in foil, drizzle with olive oil, and roast for 30-40 minutes until soft and mashed.
2. In a large pot, sauté the chopped onion in olive oil until translucent. Add the roasted garlic, kale, broth, thyme, salt, and pepper. Bring to a boil then reduce heat and simmer for 20-25 minutes or until the kale is tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth. Return to pot if necessary.
4. Taste and adjust seasoning as needed. Serve hot with a dollop of heavy cream or half-and-half, if desired.

Cooking Time: 45-55 minutes

Vegetarian Kale and Wild Rice Soup

This comforting soup is packed with nutrients and flavor, making it a perfect meal for a chilly evening.

Ingredients:

– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 cup wild rice
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 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 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale, wild rice, vegetable broth, diced tomatoes, and thyme. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes or until the rice is tender.

Cooking Time: 30-35 minutes

Smoky Kale and Sweet Potato Soup

Warm up with this hearty, plant-based soup that combines the earthy sweetness of sweet potatoes with the smokiness of kale. Perfect for a chilly evening or as a healthy lunch option.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 bunch of curly kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 can of vegetable broth (4 cups)
– 1/2 cup of water
– 1 tsp smoked paprika
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the diced sweet potatoes, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the sweet potatoes are tender.
3. Stir in the chopped kale and smoked paprika. Cook for an additional 5-7 minutes, allowing the kale to wilt.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of smoked paprika if desired.

Cooking Time: 30-40 minutes

Tomato Basil Kale Soup

Warm up with this vibrant and nutritious soup, packed with the flavors of fresh tomatoes, basil, and kale.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 2 cups kale leaves, stems removed and chopped
– 1/4 cup fresh basil leaves, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, kale, basil, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Beef and Kale Soup with Barley

A comforting and nutritious soup that combines tender beef, nutritious kale, and nutty barley for a satisfying meal.

Ingredients:

– 1 pound beef stew meat (such as chuck or round)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups water
– 1 cup whole wheat barley
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add beef and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add barley, water, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add kale to the pot and continue to simmer for an additional 10-15 minutes or until kale is tender.
6. Return beef to the pot and cook for an additional 5 minutes or until heated through.
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: Approximately 45-50 minutes

Kale and Chickpea Soup with Turmeric

Warm up with this comforting and nutritious soup that combines the earthy flavors of kale, chickpeas, and turmeric. This recipe is perfect for a chilly evening or a quick lunch.

Ingredients:

– 2 cups curly kale, stems removed and chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 medium carrots, peeled and chopped
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 4 cups vegetable broth
– Salt and pepper to taste

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in cumin, turmeric, and salt.
5. Add the chopped kale, chickpeas, carrots, and vegetable broth to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
7. Season with pepper to taste.

Cooking Time: 25 minutes

Moroccan Spiced Kale Soup

Warm up with a bowl of this aromatic soup, infused with the spices and flavors of Morocco. This hearty and comforting dish is perfect for a chilly evening or as a healthy lunch option.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 4 cups kale leaves, stems removed and chopped
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, coriander, cinnamon, turmeric, and cayenne pepper. Cook for an additional minute, stirring constantly.
3. Add kale, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the kale is tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley or cilantro.

Cooking Time: 25-30 minutes

Kale and Mushroom Soup with Thyme

This comforting soup combines the earthy flavors of kale and mushrooms with the warmth of thyme, perfect for a chilly evening.

Ingredients:

– 2 cups curly kale, stems removed and discarded, leaves chopped
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 10 minutes.
4. Add the chopped kale, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the kale is tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the heavy cream or half-and-half, if using. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Pumpkin and Kale Soup with Coconut Milk

This recipe combines the comforting flavors of pumpkin and kale with the creamy richness of coconut milk, making it a perfect soup for a chilly fall or winter evening.

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 cups kale leaves, stems removed and chopped
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the pumpkin cubes and cook for 5-7 minutes, or until they start to soften.
4. Add the chopped kale, vegetable broth, and coconut milk. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes, or until the pumpkin is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with additional kale leaves if desired.

Cooking Time: 35-40 minutes

Kale and Corn Chowder

This hearty chowder is a perfect blend of creamy corn and nutritious kale, making it a delicious and satisfying meal for any occasion. With its rich flavors and comforting warmth, you’ll want to make it again and again.

Ingredients:

– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 1 cup corn kernels (fresh or frozen)
– 4 cups chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the chopped kale and cook until wilted.
3. Stir in corn kernels, chicken broth, and milk.
4. Bring mixture to a simmer and cook for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Kale and Cannellini Bean Soup

This hearty soup combines the nutty flavor of cannellini beans with the earthy sweetness of kale, creating a delicious and nutritious meal. Perfect for a chilly evening or as a comforting lunch.

Ingredients:

– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped kale, stems removed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup water
– 1 tablespoon olive oil
– 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 chopped kale and cook until wilted, about 3-4 minutes.
5. Add the cannellini beans, vegetable broth, and water to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.

Cooking Time: 30-40 minutes

Kale and Butternut Squash Soup

This hearty soup combines the nutty flavor of roasted butternut squash with the earthy goodness of kale, all blended together with a hint of cream. A perfect fall or winter treat to warm up on a chilly day.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 cups curly kale leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45 minutes, or until tender.
3. Sauté chopped onion and minced garlic in olive oil until softened.
4. Add kale leaves and cook until wilted, about 5 minutes.
5. In a blender or food processor, combine roasted squash, cooked kale mixture, chicken broth, and heavy cream or half-and-half. Blend until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 60 minutes

Kale and Shrimp Soup with Ginger

This vibrant soup combines the nutrients of kale with the sweetness of shrimp, all tied together with a hint of spicy ginger. Perfect for a quick and satisfying meal on a chilly evening.

Ingredients:

– 2 cups chopped curly kale
– 1 pound large shrimp, peeled and deveined
– 2 inches fresh ginger, sliced
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1-2 teaspoons sriracha sauce for added heat

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the sliced ginger and cook for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes, until pink and just cooked through.
4. Add the chopped kale, chicken broth, and water to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the kale is tender.
5. Season with salt, pepper, and sriracha (if using). Serve hot.

Cooking Time: 15-18 minutes

Kale and Carrot Soup with Cumin

A vibrant and flavorful soup that’s perfect for a chilly day. This recipe combines the earthy sweetness of kale and carrots with the warm, aromatic spice of cumin.

Ingredients:

– 2 cups curly kale, stems removed and chopped
– 4 medium carrots, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 4 cups vegetable broth
– 1/2 cup water
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped carrots, kale, and cumin. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Blend the soup until smooth, season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Summary

Get cozy with these 20 deliciously comforting kale soup recipes! From creamy and potato-filled to spicy and sausage-packed, there’s something for everyone. Try out flavors like Tuscan white bean and kale, Moroccan spiced kale, or roasted garlic and kale. Or go vegetarian with lentil and kale, wild rice and kale, or pumpkin and kale soups. Whatever your taste, these hearty recipes are sure to warm your belly and your soul. So grab a spoon and get ready to slurp up the deliciousness!

As the weather starts to cool down, there’s nothing like a warm and comforting bowl of creamy soup to cozy up with. But what if you’re lactose intolerant or simply prefer plant-based options? Worry not, because we’ve got you covered! In this article, we’ll be sharing 19 deliciously creamy dairy-free soup recipes that are sure to satisfy your cravings.

From classic butternut squash to spicy curries and roasted vegetable soups, our list has something for everyone. And the best part? Each recipe is completely free from dairy products, making them perfect for vegans and those with dietary restrictions. So grab a spoon and get ready to indulge in these creamy delights!

Creamy Vegan Butternut Squash Soup

This comforting soup is a perfect blend of roasted butternut squash, creamy cashew cream, and aromatic spices. Enjoy the warmth and nourishment it brings to your table.

Ingredients:

– 1 medium butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1 cup cashews
– 2 cups vegetable broth
– 1/2 cup non-dairy milk (such as almond or soy)
– Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and roast for 45-50 minutes, or until tender.
3. In a blender, combine roasted squash, olive oil, onion, garlic, cumin, smoked paprika, and black pepper.
4. Blend until smooth, then add cashews, vegetable broth, and non-dairy milk. Blend until creamy.
5. Season with salt to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 55-60 minutes

Spicy Coconut Curry Lentil Soup

This hearty and aromatic soup combines the warmth of red lentils with the creamy richness of coconut milk, all wrapped up in a spicy curry flavor. Perfect for a cozy evening meal or as a comforting pick-me-up.

Ingredients:

– 1 cup dried red lentils
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, sauté onions, garlic, and ginger in a little water until softened.
2. Add cumin, curry powder, turmeric, and cayenne pepper; cook 1 minute.
3. Add lentils, coconut milk, and broth. Bring to boil, then simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Garnish with cilantro leaves.
5. Serve hot, enjoy!

Cooking Time: 40-45 minutes

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup Recipe

Savor the flavors of summer with this creamy soup that highlights the sweetness of roasted tomatoes and the brightness of fresh basil.

Ingredients:

– 3 lbs. ripe tomatoes, cored and halved
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss tomatoes with olive oil, onion, and garlic on a baking sheet.
3. Roast for 30 minutes or until tomatoes are tender and caramelized.
4. In a blender or food processor, puree roasted tomato mixture with basil, chicken broth, and heavy cream (if using).
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional basil if desired.

Cooking Time: 45 minutes

Vegan Potato Leek Soup

This creamy soup is a perfect blend of comforting potatoes and sweet leeks, all without the use of dairy or animal products. Enjoy a warm and satisfying bowl on a chilly day.

Ingredients:

– 2-3 large potatoes, peeled and diced
– 2 medium leeks, cleaned and chopped (white and light green parts only)
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

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 chopped leeks and cook for an additional 5 minutes, or until tender.
4. Add the diced potatoes, vegetable broth, and non-dairy milk to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 45-50 minutes

Creamy Dairy-Free Broccoli Soup

This comforting soup is a game-changer for those who are lactose intolerant or prefer a plant-based diet. With its creamy texture and rich flavor, you’ll forget all about the dairy.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegan cream (such as So Delicious)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the broccoli florets, vegetable broth, non-dairy milk, lemon juice, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the broccoli is tender.
5. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
6. Stir in the vegan cream and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Thai Coconut Sweet Potato Soup

Experience the warm, comforting flavors of Thailand with this creamy sweet potato soup, infused with the sweetness of coconut and spices.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) full-fat coconut milk
– 4 cups vegetable broth
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the sweet potatoes, coconut milk, broth, ginger, and curry paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 30-35 minutes

Vegan Cream of Mushroom Soup

This rich and creamy soup is a vegan twist on the classic comfort food, perfect for a cozy night in. With just a few simple ingredients, you can create a delicious and indulgent meal that’s free from animal products.

Ingredients:

– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons vegan butter or margarine
– 2 cups vegetable broth
– 1/2 cup non-dairy creamer (such as soy or coconut-based)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Stir in the vegan butter or margarine until melted.
4. Pour in the vegetable broth and non-dairy creamer. Bring to a simmer.
5. Reduce heat and let soup simmer for 15-20 minutes, stirring occasionally, until flavors have melded together.
6. Season with thyme, salt, and pepper to taste.

Cooking Time: 30-40 minutes

Roasted Red Pepper and Tomato Soup

This vibrant soup combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes, perfect for a cozy evening meal.

Ingredients:

– 2 large red bell peppers
– 3 lbs fresh tomatoes (or 1 can of diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the red peppers by placing them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and chop the flesh into large pieces.
4. In a large pot, sauté the chopped onion and minced garlic over medium heat until softened.
5. Add the roasted red pepper, smoked paprika, salt, and pepper to the pot. Stir in the canned or fresh tomatoes. Bring to a simmer and cook for 20-25 minutes, or until the soup has thickened slightly.
6. Serve warm, garnished with fresh cilantro leaves.

Cooking Time: Approximately 45-50 minutes.

Creamy Vegan Cauliflower Soup

Start your day or warm up with this comforting and creamy cauliflower soup, perfect for a chilly evening or as a nutritious meal prep option.

Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth (homemade or store-bought)
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon lemon juice
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the cauliflower, vegetable broth, non-dairy milk, lemon juice, smoked paprika (if using), salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the cauliflower is tender.
5. Blend the soup until smooth, then serve hot, garnished with parsley or chives if desired.

Cooking Time: 20-25 minutes

Dairy-Free Corn Chowder

This classic comfort food gets a creamy twist with the help of non-dairy milk and vegan butter, perfect for those with dairy sensitivities or dietary restrictions. This recipe is quick, easy, and packed with flavor.

Ingredients:

– 1 tablespoon vegan butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1 cup non-dairy milk (almond, soy, or coconut)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt vegan butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in corn kernels, non-dairy milk, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-12 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15-18 minutes

Vegan Carrot Ginger Soup

Warm up with this nourishing and flavorful vegan carrot ginger soup, perfect for a cozy evening or a quick lunch.

Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger; cook, stirring occasionally, until tender, about 10 minutes.
3. Add the vegetable broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached desired consistency.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 35-40 minutes

Creamy Dairy-Free Pumpkin Soup

Warm up with a comforting bowl of Creamy Dairy-Free Pumpkin Soup!

Ingredients:

– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the pumpkin cubes and cook for 5-7 minutes, or until they start to soften.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the pumpkin is tender.
5. Stir in the coconut milk, cumin, smoked paprika, salt, and pepper.
6. Blend the soup until smooth, then serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 40-50 minutes

Spicy Vegan Tortilla Soup

This hearty soup combines the flavors of Southwestern cuisine with a plant-based twist, featuring tender tortillas and a spicy kick from jalapeños. Perfect for a cozy night in or a quick lunch on-the-go.

Ingredients:

– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 6-8 corn tortillas, cut into thin strips
– 1 jalapeño pepper, seeded and chopped
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
2. Add diced tomatoes, vegetable broth, cumin, smoked paprika, and cayenne pepper. Bring to a simmer.
3. Add tortilla strips and jalapeño; cook for 10-12 minutes or until soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro if desired.

Cooking Time: 20-25 minutes

Coconut Milk and Kale Soup

A creamy and nutritious soup that combines the richness of coconut milk with the health benefits of kale.

Ingredients:

– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: 1/2 teaspoon red pepper flakes for added heat

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped kale and cook until wilted, about 5 minutes.
5. Add diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
6. Bring soup to a simmer and let cook for 15-20 minutes or until flavors have melded together.
7. Taste and adjust seasoning as needed.

Cooking Time: 25-30 minutes

Vegan Creamy Asparagus Soup

This recipe yields a rich and creamy asparagus soup that’s perfect for a cozy evening meal or a light lunch. With the combination of tender asparagus, aromatic garlic, and a hint of lemon, this vegan soup is sure to please even the most discerning palates.

Ingredients:

– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 small onion, chopped
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the garlic, onion, and asparagus; sauté until the vegetables are tender, about 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes or until the asparagus is very tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the non-dairy milk, lemon juice, salt, and pepper.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with parsley or chives if desired.

Cooking Time: 25-30 minutes

Dairy-Free French Onion Soup

A twist on the classic French onion soup recipe, this dairy-free version uses a combination of vegetable broth and nutritional yeast to create a rich and creamy texture. Perfect for those with dietary restrictions or preferences.

Ingredients:

– 3 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup vegetable broth
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 4 cups vegetable broth (homemade or store-bought)
– 2 slices baguette, toasted
– Optional: 1/4 cup dairy-free grated cheese (such as soy-based or nut-based)

Instructions:

1. In a large saucepan, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.
3. Add the salt, vegetable broth, nutritional yeast, and garlic to the saucepan. Stir to combine.
4. Bring the mixture to a simmer and cook for an additional 10-15 minutes or until the flavors have melded together.
5. Preheat the broiler.
6. Ladle the soup into oven-proof bowls and top with toasted baguette slices.
7. If desired, sprinkle dairy-free grated cheese on top.
8. Broil the soup for 2-3 minutes or until the cheese is melted and bubbly.

Cooking Time: Approximately 45 minutes

Vegan Creamy Spinach Soup

Warm up with a comforting bowl of creamy spinach soup, packed with nutrients and free from animal products.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup fresh spinach leaves
– 1/2 cup cashew cream (see note)
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Pour in the vegetable broth and bring to a boil. Reduce heat; simmer for 10-12 minutes or until the soup has reduced slightly.
3. Stir in the spinach leaves and let them wilt into the soup. Remove from heat.
4. Stir in the cashew cream and thyme. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.

Note: To make cashew cream, soak 1/2 cup of cashews in water for at least 4 hours. Drain and blend with 1/2 cup water until smooth and creamy.

Cooking Time: 25-30 minutes

Creamy Dairy-Free Zucchini Soup

This creamy soup is a perfect way to enjoy the flavors of summer zucchini without dairy products. With just a few simple ingredients, you can create a rich and satisfying soup that’s ideal for a quick lunch or dinner.

Ingredients:

– 2 medium zucchinis, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as almond or soy milk)
– 1 teaspoon dried basil
– Salt and pepper to taste
– Optional: nutritional yeast for an extra creamy flavor

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 another minute.
4. Add the chopped zucchinis, vegetable broth, non-dairy milk, and dried basil. Bring to a simmer.
5. Reduce heat and let soup simmer for 20-25 minutes or until the zucchini is tender.
6. Season with salt, pepper, and optional nutritional yeast (if using).
7. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 25-30 minutes

Vegan Creamy Tomato Basil Soup

This creamy and comforting soup is a perfect blend of fresh flavors, ideal for a cozy evening or as a healthy snack. With the sweetness of tomatoes, tanginess of basil, and richness of cashew cream, this recipe is sure to please even the most discerning palates.

Ingredients:

– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 1 cup vegetable broth
– 1/4 cup cashew cream (see note)
– 2 tablespoons chopped fresh basil
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic; sauté until softened, about 3-4 minutes.
3. Add tomatoes, broth, and cashew cream. Bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Stir in basil and season with salt and pepper.
6. Serve hot, garnished with additional basil leaves if desired.

Note: To make cashew cream, soak 1/2 cup of cashews in water for 4 hours. Blend with 1/4 cup water until smooth and creamy.

Summary

Indulge in these 19 creamy dairy-free soup recipes that are sure to warm your heart and belly! From comforting classics like Vegan Creamy Butternut Squash Soup and Creamy Dairy-Free Broccoli Soup, to international flavors like Thai Coconut Sweet Potato Soup and Spicy Vegan Tortilla Soup, there’s something for everyone. Plus, many of these soups can be made with common pantry staples, making them perfect for a quick weeknight dinner or a cozy weekend meal. Get ready to slurp up the creamy goodness!

As the cold winter months approach, there’s nothing like a hearty bowl of soup to warm your belly and your soul. And what better way to do that than with some deliciously comforting traditional Polish soups? From classic creamy mushroom to tangy beet-based borscht, Poland has a rich tradition of cooking up tasty and filling soups that are sure to become new favorites.

In this article, we’ll take you on a culinary journey through the heartland of Poland, exploring 18 traditional soup recipes that showcase the country’s love of hearty ingredients like sausage, potatoes, cabbage, and more. So grab a spoon, get cozy, and let’s dive into the world of Polish soups!

Classic Polish Żurek with Sausage

Żurek is a traditional Polish sour rye soup that has been a staple in many Polish households for generations. This recipe combines the tangy flavor of Żurek with the savory taste of sausage, making it a comforting and satisfying meal.

Ingredients:

– 2 cups of Żurek (Polish sour rye soup mix)
– 1 lb of Polish sausage (such as kiełbasa or szaszlik), sliced
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 4 cups of water
– Salt and pepper to taste

Instructions:

1. In a large pot, combine Żurek mix, sausage, onion, and garlic.
2. Add the water and bring the mixture to a boil.
3. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley or dill if desired.

Cooking Time: 20-25 minutes

Authentic Polish Borscht with Beetroot

This classic Polish beetroot soup is a staple of Eastern European cuisine, packed with flavor and nutrients. This recipe is a true reflection of traditional Polish cooking, using only the freshest ingredients to create a deliciously rich and vibrant borscht.

Ingredients:

– 2 medium beets
– 1 large onion
– 2 cloves garlic
– 1 medium carrot
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon sugar
– Salt and pepper, to taste
– Sour cream, for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Peel the roasted beets and chop into small pieces.
4. In a large pot, sauté the onion, garlic, and carrot in a little oil until softened.
5. Add the diced tomatoes, vegetable broth, vinegar, sugar, salt, and pepper to the pot.
6. Bring to a boil, then reduce heat and simmer for 20 minutes.
7. Stir in the chopped beets and adjust seasoning as needed.
8. Serve hot, with a dollop of sour cream if desired.

Cooking Time: Approximately 1 hour 15 minutes

Creamy Polish Mushroom Soup

This hearty and comforting soup is a staple of Polish cuisine, featuring earthy mushrooms in a rich and creamy broth. Perfect for a chilly evening or as a side dish to accompany your favorite Polish dishes.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– 1/2 cup all-purpose flour
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms, garlic, and caraway seeds. Cook until mushrooms release their liquid and start to brown, about 10 minutes.
3. Sprinkle flour over the mixture and cook for 1 minute.
4. Gradually add broth, whisking continuously. Bring to a simmer.
5. Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Hearty Polish Chicken Noodle Soup

This traditional Polish soup is a comfort food classic, perfect for chilly days or whenever you need a warm hug in a bowl. This recipe combines tender chicken, soft noodles, and rich vegetables in a flavorful broth that’s sure to become a family favorite.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 large carrot, peeled and sliced
– 1 large celery stalk, sliced
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 ounces egg noodles

Instructions:

1. In a large pot, sauté the onion, garlic, carrot, and celery in a little bit of oil until tender.
2. Add the chicken and cook until browned on all sides.
3. Pour in the broth and paprika; bring to a boil, then reduce heat and simmer for 30 minutes.
4. Cook the noodles according to package instructions.
5. Serve the soup hot, with cooked noodles added to taste.

Cooking Time: 45-50 minutes

Polish Tomato Soup with Rice

A hearty and comforting soup that warms the soul, perfect for a chilly day.

Ingredients:

– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon caraway seeds
– 1/4 teaspoon black pepper
– 1 cup cooked white rice
– 2 tablespoons vegetable oil
– Salt to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the paprika, caraway seeds, and black pepper. Cook for 1 minute.
5. Add the chopped tomatoes (or crushed canned tomatoes) and salt to taste. Bring to a simmer.
6. Reduce heat to low and let it cook for 20-25 minutes or until the soup has thickened slightly.
7. Serve hot with cooked rice and garnish with chopped parsley, if desired.

Cooking Time: 25-30 minutes

Polish Sour Rye Soup with Potatoes

This hearty and comforting soup is a staple of Polish cuisine, made with rye flour, potatoes, and a tangy sour taste. Enjoy the simplicity and flavor of this traditional recipe!

Ingredients:

– 2 cups water
– 1/2 cup rye flour
– 2 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Sour rye soup starter (available at Polish markets or online) or 1 tablespoon white vinegar

Instructions:

1. In a large pot, combine water, rye flour, and sour rye soup starter (or vinegar). Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add diced potatoes, chopped onion, and minced garlic to the pot. Continue to simmer for an additional 20-25 minutes or until potatoes are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley or dill if desired.

Cooking Time: 35-40 minutes

Polish White Borscht with Eggs

Polish White Borscht with Eggs: A Creamy Twist on a Classic Recipe

This recipe adds a rich and creamy twist to the traditional Polish White Borscht, by incorporating eggs and a touch of sour cream. The result is a hearty and comforting soup that’s perfect for a chilly evening.

Ingredients:

– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup grated potatoes
– 1/2 cup grated carrot
– 1/2 cup grated beetroot
– 2 large eggs
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Sour cream (optional)

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic, cook until softened, about 5 minutes.
3. Add the chicken broth, potatoes, carrot, and beetroot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. In a small bowl, beat the eggs with a fork. Gradually add the hot soup mixture to the eggs, whisking constantly.
5. Return the egg mixture to the pot and stir over low heat until heated through.
6. Season with salt, pepper, and lemon juice to taste.
7. Serve hot, topped with a dollop of sour cream if desired.

Cooking Time: 40-45 minutes

Polish Cabbage Soup with Smoked Meat

This hearty soup is a staple of Polish cuisine, made with tender cabbage, smoked meat, and aromatic spices. Serve it with a side of rye bread for a comforting meal.

Ingredients:

– 1 medium-sized head of cabbage, chopped
– 2 tablespoons of vegetable oil
– 1 pound of smoked kielbasa or ham, sliced
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of caraway seeds
– 1 bay leaf
– Salt and pepper to taste
– 4 cups of chicken broth

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the sliced smoked meat and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Add the chopped cabbage, caraway seeds, bay leaf, salt, and pepper. Stir well.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 30-40 minutes or until the cabbage is tender.
7. Remove the bay leaf and serve hot.

Cooking Time: 30-40 minutes

Polish Tripe Soup with Vegetables

This hearty soup is a staple of Polish cuisine, made with tender tripe and an assortment of vegetables. Perfect for a cold winter’s day.

Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, sliced
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add tripe and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion, garlic, carrots, and celery to pot; cook until vegetables are tender, about 10 minutes.
4. Add broth, tomatoes, paprika, salt, and pepper to pot. Stir well.
5. Return tripe to pot and simmer for 30-40 minutes or until tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 45-60 minutes

Polish Lentil Soup with Carrots

Polish Lentil Soup with Carrots: A Hearty and Flavorful Winter Staple

This traditional Polish soup is a comforting and nutritious meal that’s perfect for cold winter days. With its rich flavor profile, tender lentils, and sweet carrots, you’ll love this easy-to-make recipe.

Ingredients:

– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 2 medium carrots, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the garlic, carrots, lentils, vegetable broth, and caraway seeds.
4. Bring to a boil, then reduce the heat and simmer for 45-50 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Serve hot, garnished with chopped fresh parsley if desired.

Polish Potato Soup with Dill

This hearty Polish-inspired soup combines the comfort of potatoes with the brightness of fresh dill, perfect for a chilly evening or as a side dish.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3-4 cloves garlic, minced
– 2 cups diced potatoes (about 2-3 medium-sized)
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add potatoes, chicken broth, and heavy cream. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Stir in chopped fresh dill. Season with salt and pepper to taste.
5. Serve hot, garnished with additional dill if desired.

Cooking Time: 30-35 minutes

Polish Fish Soup with Root Vegetables

Polish Fish Soup with Root Vegetables Recipe

This hearty soup combines the richness of fish with the comfort of root vegetables, creating a warming and satisfying meal perfect for chilly days.

Ingredients:

– 1 pound white fish fillets (such as cod or haddock), cut into bite-sized pieces
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 large potatoes, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups fish stock (or vegetable stock)
– 1 cup water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the carrots, parsnips, and potatoes. Cook for 5-7 minutes or until they start to soften.
3. Add the fish pieces, fish stock, and water. Season with salt and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes or until the vegetables are tender and the fish is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 20-25 minutes

Polish Split Pea Soup with Ham

This hearty soup is a staple of Polish cuisine, made with split peas, tender ham, and aromatic spices. Serve it with crusty bread or rye for a comforting meal.

Ingredients:

– 1 pound dried green split peas
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound cooked ham, diced
– 4 cups chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ham, and split peas. Cook for 1-2 minutes, stirring frequently.
3. Pour in the chicken broth and add the cumin. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the peas are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 45-50 minutes

Polish Bean Soup with Smoked Sausage

This hearty soup combines tender beans, flavorful smoked sausage, and aromatic vegetables to create a comforting and satisfying meal.

Ingredients:
– 1 pound dried navy beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1 medium celery stalk, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 smoked sausages (such as kielbasa), sliced

Instructions:

1. In a large pot, combine the soaked navy beans, onions, garlic, carrot, celery, cumin, paprika, salt, and pepper.
2. Pour in the chicken broth and bring to a boil.
3. Reduce heat to low and simmer for 45 minutes or until the beans are tender.
4. Add the sliced smoked sausages to the pot and cook for an additional 10-15 minutes.
5. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 60 minutes

Polish Pumpkin Soup with Cream

Rich and comforting, this Polish-inspired pumpkin soup is a perfect blend of autumn flavors, topped with a dollop of creamy goodness.

Ingredients:

– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 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 garlic, cumin, and smoked paprika. Cook for an additional minute.
3. Add pumpkin cubes and broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 35-40 minutes

Polish Barley Soup with Mushrooms

This hearty Polish soup is a staple of the country’s cuisine, made with barley, mushrooms, and vegetables. It’s a comforting and flavorful dish that’s perfect for a chilly evening.

Ingredients:

– 1 cup pearl barley
– 2 cups chicken broth
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, mushrooms, and thyme. Cook until the mushrooms release their liquid and start to brown, about 10 minutes.
3. Add the barley and chicken broth. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
4. Season with salt and pepper to taste.

Cooking Time: 45-50 minutes

Polish Sorrel Soup with Potatoes

This hearty soup is a staple of Polish cuisine, made with tangy sorrel, creamy potatoes, and a touch of smokiness from the onions. It’s a comforting and flavorful meal perfect for any time of year.

Ingredients:

– 2 cups sorrel leaves (fresh or frozen)
– 3 large potatoes, peeled and diced
– 1 large onion, chopped
– 4 cups chicken broth
– 1/4 cup heavy cream or sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the chopped onion in a little bit of oil until softened.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Add the sorrel leaves, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Stir in the heavy cream or sour cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-35 minutes

Polish Creamy Cauliflower Soup

This traditional Polish soup recipe is a hearty and comforting blend of roasted cauliflower, onions, garlic, and creamy potatoes. Perfect for a chilly evening or as a starter for a special occasion.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 2-3 medium-sized potatoes, peeled and diced
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté the chopped onions and minced garlic in remaining 1 tablespoon of butter until softened.
4. Add the roasted cauliflower, diced potatoes, flour, and heavy cream to the pot. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and cook for 15-20 minutes, or until the soup has thickened slightly.
6. Serve hot, garnished with fresh parsley or dill if desired.

Cooking Time: Approximately 45-50 minutes

Summary

Get ready to warm up with these delicious traditional Polish soup recipes! From classic combinations like sausage and beetroot, to hearty chicken noodle soups and creamy mushroom delights, there’s something for everyone. Explore the rich flavors of Poland with authentic recipes like borscht, cabbage soup with smoked meat, and lentil soup with carrots. Plus, discover unique twists like pumpkin soup with cream and sorrel soup with potatoes. Whether you’re looking to spice up your meal routine or connect with Polish heritage, these mouth-watering soups are sure to satisfy.

As the winter chill sets in, there’s nothing quite like a warm, comforting bowl of soup to lift your spirits. And when that soup is made with the humble cauliflower, you know it’s going to be good! Cauliflower’s mild flavor and versatile texture make it the perfect base for a wide range of creamy soups. In this article, we’ll explore 18 delicious recipes that showcase the best of winter’s chill – from spicy and smoky to cheesy and comforting. Whether you’re in the mood for something light and fresh or rich and indulgent, we’ve got you covered with our collection of creamy cauliflower soup recipes.

Creamy Roasted Garlic Cauliflower Soup

A rich and comforting soup that combines the nutty flavor of roasted garlic with the tender sweetness of cauliflower, all wrapped up in a creamy broth.

Ingredients:

– 1 head of cauliflower, broken into florets
– 4-6 cloves of garlic, peeled and separated
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
3. Meanwhile, roast garlic cloves in the remaining 1 tablespoon olive oil for 15-20 minutes, until soft and mashed.
4. In a large pot, sauté chopped onion in a little bit of olive oil until translucent. Add roasted garlic and cook for 1 minute.
5. Add broth, roasted cauliflower, salt, and pepper to the pot. Bring to a simmer.
6. Use an immersion blender or transfer soup to a blender to puree until smooth.
7. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.

Cooking Time: 35-40 minutes

Spicy Thai Coconut Cauliflower Soup

This creamy and aromatic soup is a twist on traditional cauliflower soup, infused with the bold flavors of Thailand. With a spicy kick from red curry paste and the richness of coconut milk, this dish is perfect for a cozy night in.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of red curry paste
– 1 can of full-fat coconut milk
– 4 cups of chicken or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in curry paste and cook for 1 minute.
4. Add cauliflower, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until cauliflower is tender.
5. Blend soup until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 30-35 minutes

Cheesy Broccoli and Cauliflower Soup

This comforting soup combines the best of both worlds – the rich flavors of broccoli and cauliflower, with a velvety cheese sauce that will leave you wanting more.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups cauliflower florets
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated cheddar cheese (plus extra for serving)
– 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, cauliflower, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
3. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
4. Stir in heavy cream and cheddar cheese until melted and creamy. Season with pepper.
5. Serve hot, topped with additional grated cheddar cheese if desired.

Cooking Time: 25-30 minutes

Curried Cauliflower and Lentil Soup

A creamy and aromatic soup that combines the comforting flavors of lentils, cauliflower, and curry powder.

Ingredients:

– 1 head of cauliflower, broken into florets
– 1 cup of brown or green lentils, rinsed and drained
– 2 tablespoons of olive oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of curry powder
– 1 can (14 oz) of diced tomatoes
– 4 cups of vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and curry powder. Cook for an additional 1-2 minutes.
3. Add the cauliflower, lentils, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 45-50 minutes

Vegan Cream of Cauliflower Soup

This creamy cauliflower soup is a delicious and comforting vegan option that’s perfect for any occasion. With its rich, velvety texture and subtle sweetness from the roasted cauliflower, you’ll be hooked!

Ingredients:

– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika or chili flakes for added flavor

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened.
3. Add roasted cauliflower, vegetable broth, non-dairy milk, lemon juice, salt, and pepper to the pot. Bring to a boil, then simmer for 15-20 minutes.
4. Blend soup until smooth, adding more broth or milk if needed. Taste and adjust seasoning as desired.

Cooking Time: 45-50 minutes

Smoky Bacon and Cauliflower Soup

This creamy soup is a perfect blend of smoky flavors and tender vegetables, making it a great comfort food for any time of the year. With just a few ingredients, you can whip up a delicious and satisfying meal.

Ingredients:

– 1 head of cauliflower, broken into florets
– 6 slices of smoked bacon, diced
– 2 tablespoons of butter
– 1 onion, chopped
– 4 cups of chicken broth
– 1 cup of heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon and set aside. Leave the grease in the pot.
3. Add the chopped onion to the pot and cook until translucent, about 5 minutes.
4. Add the cauliflower florets to the pot and cook for an additional 5 minutes.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the cauliflower is tender.
7. Use an immersion blender or transfer the soup to a blender and puree until smooth.
8. Stir in the heavy cream and cooked bacon. Season with salt and pepper to taste.

Cooking Time: 35-40 minutes

Herbed Cauliflower and Potato Soup

Warm up with this comforting Herbed Cauliflower and Potato Soup recipe, perfect for a cozy night in or a light lunch.

Turmeric-Spiced Cauliflower Soup

Warm up with this comforting and flavorful soup, infused with the vibrant yellow hue of turmeric. This recipe is perfect for a cozy night in or as a healthy addition to your lunchbox.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon paprika
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, turmeric, and paprika. Cook for 1 minute, stirring constantly.
3. Add cauliflower and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until cauliflower is tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
5. Stir in heavy cream, if using. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 25-30 minutes

Creamy Cauliflower and Cheddar Soup

This comforting soup is a perfect blend of roasted cauliflower, sharp cheddar cheese, and creamy broth. It’s an easy and satisfying meal for a chilly evening.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with butter, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and slightly caramelized.
4. In a large pot, sauté chopped onion in butter until softened.
5. Add roasted cauliflower, broth, and heavy cream to the pot.
6. Bring mixture to a simmer and cook for 10-15 minutes or until heated through.
7. Stir in grated cheddar cheese until melted and smooth.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!

Cooking Time: 35-40 minutes

Roasted Red Pepper and Cauliflower Soup

Roasted Red Pepper and Cauliflower Soup: A vibrant and flavorful soup that combines the natural sweetness of roasted red peppers with the subtle bitterness of cauliflower, all wrapped up in a creamy and comforting package.

Ingredients:

– 2 large red bell peppers
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers in a single layer on a baking sheet, skin side up, for 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool slightly. Peel off the skin, then chop the flesh into pieces.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the garlic and cook for an additional minute.
6. Add the roasted red pepper, cauliflower florets, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.

Cooking Time: 45-50 minutes

Cauliflower and Leek Soup with Fresh Thyme

A deliciously comforting soup that combines the subtle sweetness of cauliflower, the pungency of leeks, and the freshness of thyme. Perfect for a chilly evening or as a side dish to accompany your favorite meal.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 medium leeks, cleaned and sliced
– 4 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Fresh thyme leaves, to taste (about 1 teaspoon)
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the sliced leeks and cook for an additional 5-7 minutes, or until they are tender and lightly caramelized.
3. Add the cauliflower florets to the pot and cook for 2-3 minutes, stirring occasionally.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Stir in the heavy cream or half-and-half and add fresh thyme leaves to taste. Season with salt and pepper as needed.
6. Serve hot, garnished with additional thyme leaves if desired.

Cooking Time: 30-40 minutes

Creamy Cauliflower and Mushroom Soup

This creamy soup is a perfect blend of savory flavors and comforting warmth. Made with roasted cauliflower, mushrooms, and aromatics, it’s a delicious and nutritious meal for any time of the year.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Add roasted cauliflower, mushrooms, vegetable broth, and cream to the pot. Bring to a simmer and cook for 15-20 minutes or until soup has thickened slightly. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 40-45 minutes

Spicy Cauliflower and Chickpea Soup

This creamy and spicy soup is a perfect blend of flavors and textures. Roasted cauliflower adds a depth of flavor, while chickpeas provide protein and creaminess.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large pot, sauté onion and garlic in a little water until softened. Add cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
3. Add roasted cauliflower, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until soup is creamy.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves.

Cooking Time: 35-40 minutes

Cauliflower and Sweet Potato Soup

A creamy and comforting soup that’s perfect for a chilly evening. This recipe combines the natural sweetness of sweet potatoes with the subtle flavor of roasted cauliflower.

Ingredients:

– 1 large head of cauliflower, broken into florets
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in the remaining 1 tablespoon olive oil over medium heat until softened.
4. Add cubed sweet potatoes to the pot and cook for 5 minutes.
5. Add roasted cauliflower, vegetable broth, and heavy cream (if using) to the pot. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes or until sweet potatoes are tender.
7. Blend soup until smooth. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

Cooking Time: Approximately 45-50 minutes

Lemon-Dill Cauliflower Soup

Brighten up your day with this refreshing and flavorful soup, perfect for a light lunch or dinner. The combination of roasted cauliflower, tangy lemon juice, and fragrant dill creates a delightful and healthy treat.

Ingredients:

– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, onion, and garlic on a baking sheet. Roast for 20-25 minutes, or until tender.
2. In a blender or food processor, combine roasted cauliflower mixture, broth, and cream (if using). Blend until smooth.
3. Stir in lemon juice and dill. Season with salt and pepper to taste.
4. Serve warm or chilled, garnished with additional dill if desired.

Cooking Time: 25-30 minutes

Cauliflower and White Bean Soup

This comforting soup is a perfect blend of creamy and savory, featuring roasted cauliflower and cannellini beans as the stars of the show. With just a few ingredients and minimal cooking time, you’ll be enjoying a delicious and nutritious meal in no time.

Ingredients:

– 1 head of cauliflower
– 2 cups cannellini beans, drained and rinsed
– 4 tablespoons olive oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté garlic and onion in remaining 2 tablespoons olive oil until softened.
4. Add roasted cauliflower, cannellini beans, vegetable broth, and heavy cream (if using). Bring to a simmer.
5. Purée soup with an immersion blender or transfer to a blender and blend until smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 35-40 minutes

Creamy Cauliflower and Kale Soup

Warm up with this comforting and nutritious soup, packed with the flavors of roasted cauliflower and kale, blended to a creamy perfection.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 cups of kale, stems removed and chopped
– 2 tablespoons of olive oil
– 1 onion, diced
– 4 cloves of garlic, minced
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/2 cup of heavy cream or half-and-half (optional)
– 4 cups of chicken or vegetable broth

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large pot, sauté onion and garlic in a little water until softened.
4. Add chopped kale and cook until wilted.
5. Blend roasted cauliflower, cooked kale mixture, and broth until smooth.
6. If desired, stir in heavy cream or half-and-half for an extra creamy touch.
7. Serve hot, garnished with croutons or crusty bread.

Cooking Time: 30-40 minutes

Cauliflower and Carrot Ginger Soup

Warm up with this vibrant and comforting soup that combines the sweetness of carrots, the earthiness of cauliflower, and the zing of fresh ginger. This recipe is perfect for a chilly evening or as a nourishing pick-me-up any time of the year.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 medium carrots, peeled and chopped
– 2 inches of fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté the cauliflower, carrots, and ginger in a little bit of oil until tender, about 10 minutes.
2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are very tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
4. If desired, stir in heavy cream or half-and-half to add richness and creaminess.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 40-45 minutes

Summary

Get cozy this winter with these 18 creamy cauliflower soup recipes! From rich and cheesy to spicy and aromatic, there’s something for everyone. Try “Creamy Roasted Garlic Cauliflower Soup” or “Spicy Thai Coconut Cauliflower Soup” for a flavorful twist. For a comforting classic, go for “Cheesy Broccoli and Cauliflower Soup”. Or, opt for plant-based options like “Vegan Cream of Cauliflower Soup” or “Curried Cauliflower and Lentil Soup”. Whatever your taste, these creamy cauliflower soups are sure to warm your heart and belly this winter.