Hearty Broth-Based Soups: 20+ Delicious Recipes

1. Chicken Noodle Soup

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 8 cups chicken broth
– 2 cups cooked chicken, shredded
– 2 cups egg noodles
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the chicken broth and bring to a boil.
5. Add the chicken and egg noodles and cook until the noodles are tender, about 10 minutes.
6. Stir in the parsley and season with salt and pepper, to taste.
7. Serve hot.

2. Tomato Basil Soup

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 (14.5 ounce) cans diced tomatoes
– 4 cups vegetable broth
– 1/4 cup fresh basil, chopped
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomatoes and vegetable broth and bring to a boil.
4. Reduce the heat to low and simmer for 10 minutes.
5. Stir in the basil and season with salt and pepper, to taste.
6. Serve hot.

3. Creamy Mushroom Soup

Ingredients:

– 2 tablespoons butter
– 1 onion, diced
– 8 ounces mushrooms, sliced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste

Instructions:

1. Heat the butter in a large pot over medium heat.
2. Add the onion and mushrooms and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Stir in the heavy cream and parsley and season with salt and pepper, to taste.
7. Serve hot.

4. Butternut Squash Soup

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 (2 pound) butternut squash, peeled and cubed
– 4 cups vegetable broth
– 1/4 cup heavy cream
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the butternut squash and vegetable broth and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes.
5. Puree the soup with an immersion blender until smooth.
6. Stir in the heavy cream and parsley and season with salt and pepper, to taste.
7. Serve hot.

5. Lentil Soup

Ingredients:

– 2 tablespoons olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 cup dried lentils
– 6 cups vegetable broth
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the lentils and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 20 minutes.
6. Stir in the parsley and season with salt and pepper, to taste.
7. Serve hot.