7 Soup Recipes Guaranteed to Warm Your Heart And Belly

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If you’re ready to up the ante and trade in the cans for an assortment of homemade hearty soups, below are 7 mouth-watering soup recipes that will warm your heart, soul, and most of all, your belly. 

1. Wild Rice Soup – Cook Time: 45 minutes

Ingredients: 

Creamy Base: 

• 1 cup unsweetened almond milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans, drained and rinsed
• 2 tablespoons white miso paste
• 2 teaspoons Dijon mustard

Soup: 

• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, white and light green parts, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon sea salt
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 1 bunch of thyme, bundled
• 1¼ cups cooked cannellini beans, drained and rinsed
• ½ teaspoon freshly ground black pepper, more for serving
• 4 cups water
• 1 cup cooked wild rice
• 1 to 2 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish, optional
• Pinches of red pepper flakes, optional

Directions: 

1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

2. Potato Leek Soup – Cook Time: 40 minutes

Ingredients:

• 3 tablespoons extra-virgin olive oil, divided
• 4 cups chopped leeks, white and light green parts (about 3 large leeks)
• 3/4 teaspoon sea salt
• 4 garlic cloves, chopped
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth
• 1 pound Yukon gold potatoes, about 3, chopped
• 1½ cups cooked white beans, drained and rinsed
• ½ tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• Freshly ground black pepper
• Chopped pine nuts and parsley for garnish, optional
• Pinch of red pepper flakes, optional

Directions: 

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
2. Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
3. Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.

3. Broccoli Cheddar Soup – Cook Time: 30 minutes

Ingredients: 

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, chopped
• ¼ cup all-purpose flour
• 2 cups whole milk or unsweetened almond milk
• 2 cups vegetable broth
• 3 cups chopped broccoli florets
• 1 large carrot, julienned or finely chopped
• ½ teaspoon Dijon mustard
• 8 ounces shredded cheddar cheese, about 2 heaping cups
• Homemade croutons, for serving, optional

Directions: 

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously. 
2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender. 
3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

4. White Bean Soup – Cook Time: 45 minutes 

Ingredients: 

• 4½ cups cooked white beans, 3 (14-ounce cans), drained and rinsed, divided
• 4 cups vegetable broth, divided
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 poblano pepper, stemmed, seeded, and diced
• 1¼ teaspoons sea salt
• 1 (4-ounce) can diced green chiles
• 4 garlic cloves, chopped
• 1½ teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground coriander
• 2 tablespoons fresh lime juice, plus wedges for serving
• Freshly ground black pepper

Topping: 

• Fresh cilantro
• Sliced jalapeño or serrano peppers
• Diced avocado
• Sliced scallions

Directions: 

1. In a blender, place half the white beans (2¼ cups) and ¾ cup of the broth and blend until smooth. Set aside.
2. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, poblano, salt, and several grinds of pepper, and cook for 5 minutes, stirring occasionally, or until softened. Stir in the green chiles, garlic, cumin, oregano, and coriander, and cook, stirring, for 30 seconds. Add the remaining 3¼ cups broth and 2¼ cups white beans. Simmer for 10 minutes.
3. Add the bean puree, stir, and simmer, uncovered, for 20 minutes. Remove from the heat and stir in the lime juice. Season to taste, and serve with desired toppings and lime wedges for squeezing.

5. Minestrone Soup – Cook Time: 30 minutes 

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can diced tomatoes
• 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3/4 cup small pasta, elbows, shells, orecchiette
• ½ cup chopped fresh parsley
• Pinches of red pepper flakes
• Grated Parmesan cheese, optional, for serving

Directions: 

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
2. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
3. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
4. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

6. Instant Pot Lentil Soup – Cook Time: 45 minutes 

Ingredients: 

• 2 tablespoon of extra virgin olive oil
• 1 medium yellow onion, chopped,
• 2 celery stalks, chopped
• 2 cups chopped carrots, about 4 medium
• 6 kale leaves, stems finely diced, leaves chopped
• 4 garlic cloves, grated
• 1 (14-ounce) can diced fire-roasted tomatoes
• ¾ cup uncooked green lentils
• 2 tablespoons white wine vinegar
• 12 fresh thyme sprigs, bundled
• 1½ teaspoons sea salt
• Heaping ½ teaspoon ground cumin
• Freshly ground black pepper
• 6 cups vegetable broth
• Red pepper flakes
• ½ cup chopped fresh parsley, for garnish
• Grated Parmesan, for serving, optional
• Crusty bread, for serving

Directions: 

1. Select the Sauté function on your Instant Pot. Set the level to medium and set the time to 8 minutes. When the Instant Pot is preheated, drizzle the oil into the pot and add the onion, celery, and carrots. Cook for 8 minutes, or until the vegetables soften.
2. Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme bundle, salt, cumin and several grinds of pepper to the pot and stir. Pour in the vegetable broth and secure the lid on the Instant Pot. Pressure cook on high for 15 minutes.
3. Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid and stir in the kale leaves. Add a pinch of red pepper flakes and season to taste with salt and pepper.
4. Remove the thyme bundle, and garnish with the parsley and grated Parmesan, if desired. Serve with crusty bread.

7. Tortellini Soup – Cook Time: 40 minutes 

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 1 fennel bulb, diced
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes
• 9 to 12 ounces cheese tortellini, or vegan tortellini
• 5 cups torn kale
• Dollops of pesto

Directions: 

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
2. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
3. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
5. Serve in bowls with scoops of the kale pesto and sprinkle with fresh parsley.

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