Cool evenings call for a pleasant meal with a relaxing effect and lots of strong, tasty toppings, and a quick soup is perfect for this. So on an evening like this, you need something warm and simple that you can whip up in under half an hour. We all know the feeling of having to prepare dinner after a stressful day at work. For this reason we have put together the right recipe for an amazingly quick soup, as well as simple soup recipes for a delicious and quick dinner for everyone. You can prepare these comfortably at home on the rainy or stormiest autumn days and comfort yourself from the inside out.
Quick soup for delicious meals
It is almost indisputable that delicious cream soups are the fastest soups as there is no need to pretreat the products. So, one of the easiest and fastest things we can ever cook for dinner is a favorite soup, the taste of which has haunted us since childhood. For this reason, today we would like to introduce you to some warm soup recipes for cold autumn or winter days, with which you can inspire your friends or family in no time.
You can also bake a fresh batch of bread for a simple midweek dinner or warm up for a quick lunch while you work. Nothing is more refreshing than a bowl of hearty soup on a cool day, especially if it’s ready in 30 minutes or less. You can easily transform these quick soup recipes into uncomplicated vegetarian or hearty dishes for every taste.
Zudel soup with chicken
If you’re looking for a soothing, yet dietary recipe, this quick soup made with zucchini spaghetti is for you. Read on for a healthy soup recipe that is sure to become your new favorite for the chilly wintertime.
- 3 tablespoons of ghee or other fat
- 1 bone and skin chicken breast (or 2 thighs)
- 6 cups of chicken broth
- Onion, diced, 1 pc.
- 1 medium-sized carrot, diced
- Celery stick, diced
- 1/2 leek, washed and diced
- 2 cloves of garlic, chopped
- 1 bay leaf
- 1/2 teaspoon of fresh thyme
- 3 cups of zucchini noodles
- 1/2 cup fresh parsley, stems removed
- Salt and pepper to taste
- First, heat a large, heavy-bottomed saucepan or shallow saucepan over medium heat.
- Then add 2 tablespoons of ghee.
- When the fat is completely melted, place the chicken skin-down and sauté for 7 minutes, turning the meat after 5 minutes.
- Add chicken broth, cover the saucepan and continue cooking for 10 minutes.
- Turn the chicken, cover and cook for another 10 minutes or until the internal temperature of the meat is 160 degrees (the time depends on the size and thickness of the meat).
- Remove the meat from the pot and save the broth for the quick soup. After cooling, cut into bite-sized pieces and discard the bones or skin.
- First, wipe the saucepan and set it over medium heat.
- Add 1 tablespoon of ghee, onion, carrot, celery, leek, garlic, bay leaf and thyme.
- Stir occasionally and cook until vegetables are soft and translucent but not browned. Add the broth from earlier and bring to the boil.
- Next, add zoodles and cook for 5-6 minutes, or until the noodles are al dente or firm to the bite.
- Stir in the sliced chicken.
- Season to taste with salt and pepper.
- Stir in parsley leaves and serve warm.
Quick soup low carb with cauliflower
For example, a classic Tuscan-style soup has a lot of potatoes, but you can make these with fewer carbs by making the soup with cauliflower. It turns out that this dish has a hearty taste and is also easy to cook.
- 450 g fresh cauliflower
- 500 g chicken broth
- 2 cups of water
- 2 cloves of garlic, chopped
- 200 g sausage of your choice
- 1 cup of sliced fresh mushrooms
- 1/4 teaspoon pepper
- 1 cup of whipped cream
- 150 g bacon strips
- First mix the cauliflower, stock, water and garlic in a large saucepan and bring to a boil.
- Simmer uncovered until the cauliflower is tender, about 12-15 minutes.
- Fry the sausage and mushrooms in a large pan over medium heat until the sausage is no longer pink and crumble the sausage in 6 to 8 minutes.
- Remove with a slotted spoon.
- Drain on kitchen paper.
- Add sausage and mushrooms to the mixture and return to the boil.
- Reduce heat and simmer uncovered for another 5 minutes.
- Stir in the cream and pepper and serve with bacon.
Hearty quick soup with minced meat for autumn
This hearty fall soup is a healthy and delicious way to warm you up inside out. The vegetables in this soup, such as onions, garlic, potatoes, carrots, pumpkin and cabbage, are ideal in combination with the minced meat for autumn or winter. If you prefer other veggies instead, this quick soup can easily be tweaked to suit your tastes and the ingredients you have on hand. Just choose your favorite vegetables, but try to keep the amounts around the same. However, we think sweet potatoes, cauliflower, and green beans would taste great as well.
- 1 tbsp olive oil
- 1 onion
- 2 cloves of garlic
- 400 g ground beef
- 5 small potatoes
- 3 carrots
- 250 g pumpkin
- 100 g cabbage
- 1 can of chopped tomatoes
- 3 cups of beef broth
- 3 teaspoons of soup greens or dried herbs
- salt and pepper
- 2 tbsp sweet chili sauce, optional
- fresh herbs for garnish (for example oregano)
- First finely chop the onion and garlic.
- Then heat the olive oil in a pan over medium heat.
- Add the chopped onion and garlic and sauté for a few minutes.
- Add the minced beef and sauté until it turns brown. Then you can set it aside.
- First cut the potatoes, carrots, pumpkin and cabbage into small pieces.
- Put the onion and beef mixture in a large cauldron.
- Add the chopped tomatoes, beef broth, potatoes, carrots, and dried herbs. Add a little water if necessary.
- Then bring everything to a boil and simmer the soup for at least 10 minutes.
- Add the pumpkin and cabbage and simmer for another 10-15 minutes (until all the vegetables are cooked).
- Season the soup with salt and pepper. Add some sweet chili sauce if you like it spicy.
- If you want, you can garnish the portions with fresh herbs.
Cream soup made from red lentils and chickpeas
Sometimes we just want a simple, healthy lunch that isn’t a boring salad. This flavorful soup recipe is the perfect answer – lentils, chickpeas, tomatoes, garlic, and a few other goodies are sure to fill you up. Make a large amount and refrigerate or freeze the soup in portions. You can even swap out the toppings if you want a change. Crispy bacon and chives? Goat cheese and croutons? Make it easy for yourself and treat yourself to a touch of cream with a few chopped shallots and a pinch of smoked paprika.
- 1 tablespoon of olive oil
- One onion, peeled and chopped
- 1 clove of garlic, peeled and chopped
- 3/4 cup red lentils
- 3 1/2 cups vegetable broth
- Canned tomatoes, whole or chopped
- A can of chickpeas, rinsed and drained
- 1 red chilli pod, chopped (remove the seeds if you don’t like it too spicy)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- small shallots, chopped
- 2 tablespoons of heavy cream
- 1/2 teaspoon smoked paprika
- First heat the oil in a large saucepan and sauté the onions over medium heat for 4-5 minutes until they soften.
- Add the garlic, stir and cook for a minute.
- Then add the lentils and stir them so that they are completely covered in the oil.
- Add the canned tomatoes, chickpeas and chopped chili peppers to the broth.
- Stir the mixture, then bring it to a braise.
- Simmer for 15-20 minutes until the lentils are soft.
- As soon as the lentils are soft, carefully puree the soup with a hand blender, then stir in the salt and pepper, season to taste and add a little more if necessary.
- Pour the soup into four bowls, cover with the shallots, stir in the cream and sprinkle with smoked paprika.
Pumpkin soup with almonds and sage
This quick and, above all, healthy recipe delivers an intense taste. Pumpkin is one of the few vegetables with very good nutritional values that will save you a lot of time and effort. The soup holds up well, giving you a day or two head start. If this becomes a little watery after warming up, simply stir the amount well with a whisk. Here roasted almonds have a double role: they are pureed in the soup to thicken them better. In addition, these nuts also give a crispy contrast as a side dish.
- 2 tablespoons of unsalted butter
- 3 sage leaves
- chopped onion
- 3/4 cup unsalted, roasted, blanched almonds
- 1 tablespoon of all-purpose flour
- 3 cups unsalted chicken broth
- 250 g boiled or canned pumpkin pureed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon of ground red pepper
- 2 tablespoons of chopped fresh chives
- First, place the butter, sage, and onion in a large saucepan or medium-height shallow saucepan.
- Cover and sauté for 7 to 8 minutes, until the onion is lightly browned, stirring occasionally.
- Then roughly chop 1/4 cup almonds and set aside.
- Whisk the flour and 1/4 cup broth together.
- Then add the remaining 1/2 cup of almonds, flour mixture, remaining 2 3/4 cups of broth, pumpkin, salt, and pepper to the onion mixture.
- Bring to a boil. Then, reduce the heat to medium to low and simmer for 5 minutes, stirring occasionally to keep the mixture from sticking to the bottom.
- Then put the soup in a blender. Remove the center piece of the lid (to allow steam to escape). Attach the lid to the mixer.
- Place a clean towel over the opening in the lid.
- Puree the quick soup and scoop it up in bowls.
- Sprinkle with chopped 1/4 cup almonds and chives.