Easy Soup Recipes You Can Make in 30 Minutes

When you’re craving something warm, quick, and comforting, soup is the answer. Here are some delicious, easy-to-make soup recipes that require only 30 minutes or less. Perfect for busy weeknights or whenever you need a cozy meal in a flash.

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this Recipe

Classic Tomato Basil Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable or chicken broth
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut milk (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft. Add garlic and cook for another minute.
2. Add Tomatoes and Broth: Pour in the crushed tomatoes and broth. Bring to a boil, then reduce to a simmer.
3. Blend and Season: Stir in fresh basil, salt, and pepper. Use an immersion blender to puree until smooth.
4. Finish: Stir in heavy cream or coconut milk for extra creaminess. Serve hot, garnished with fresh basil.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

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Chicken and Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 teaspoon thyme
• 4 cups chicken broth
• 1 cup shredded cooked chicken
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook until soft.
2. Add Broth and Seasoning: Pour in chicken broth and add thyme. Bring to a boil, then reduce heat.
3. Add Chicken and Peas: Stir in shredded chicken and peas. Simmer for a few minutes until heated through. Season with salt and pepper.
4. Serve: Ladle into bowls and enjoy!

Storage Tips

• Refrigerate: Store in an airtight container for up to 3 days.

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Creamy Potato Leek Soup

Ingredients

• 2 tablespoons butter
• 2 leeks, white part only, sliced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut milk (optional)

Instructions

1. Sauté Leeks: Melt butter in a large pot over medium heat. Add leeks and cook until soft.
2. Add Potatoes and Broth: Stir in potatoes and pour in the broth. Bring to a boil, then reduce heat to a simmer.
3. Blend: Use an immersion blender to blend the soup until smooth. Season with salt and pepper.
4. Finish: Stir in heavy cream or coconut milk if desired. Serve warm, garnished with chives.

Storage Tips

• Refrigerate: Store in an airtight container for up to 3 days.

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Quick Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 1 cup frozen corn
• 4 cups chicken or vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortilla chips, avocado, and cilantro for topping

Instructions

1. Sauté Aromatics: In a pot, heat olive oil over medium heat. Add onion and cook until soft. Add garlic and cook for another minute.
2. Add Ingredients: Stir in tomatoes, black beans, corn, broth, cumin, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
3. Serve: Ladle into bowls and top with crushed tortilla chips, diced avocado, and fresh cilantro.

Storage Tips

• Refrigerate: Store in an airtight container for up to 3 days.

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Miso Soup with Tofu and Seaweed

Ingredients

• 4 cups water
• 2 tablespoons miso paste
• 1/2 cup diced tofu
• 1/4 cup seaweed (wakame), rehydrated
• 2 green onions, sliced

Instructions

1. Heat Water: In a pot, bring water to a gentle simmer. Add miso paste and stir until dissolved.
2. Add Ingredients: Add tofu and seaweed. Simmer for a few minutes until heated through.
3. Serve: Garnish with sliced green onions and serve hot.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 2 days.

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Broccoli Cheddar Soup

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 1 clove garlic, minced
• 4 cups broccoli florets
• 2 cups vegetable or chicken broth
• 1 cup milk or cream
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Melt butter in a pot over medium heat. Add onion and garlic, cooking until softened.
2. Add Broccoli and Broth: Add broccoli and pour in broth. Bring to a boil, then reduce to a simmer.
3. Blend: Use an immersion blender to blend until smooth. Stir in milk and cheese, and season with salt and pepper.
4. Serve: Enjoy warm with extra cheese on top.

Storage Tips

• Refrigerate: Store in an airtight container for up to 3 days.

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Conclusion

These 30-minute soups are all about comfort, convenience, and flavor. Whether you’re in the mood for something creamy, brothy, or spicy, these recipes offer a little something for everyone. Enjoy the simplicity of making a home-cooked meal, even on the busiest nights.

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FAQs

Can I freeze these soups?
Yes! Most of these soups can be frozen for up to 3 months. Just avoid freezing soups with dairy (like milk or cream) as they may separate. For best results, add dairy after reheating.

How do I make soup creamier without dairy?
For dairy-free creaminess, try blending in coconut milk, almond milk, or cashew cream. Pureeing some of the soup also creates a creamy texture.

What’s the best way to store soup?
Store in an airtight container in the fridge for up to 3 days. If freezing, leave space at the top of the container, as soup expands when frozen.

Can I use frozen vegetables in these recipes?
Absolutely! Frozen vegetables work well in soups and can cut down on prep time. Just adjust the cooking time as needed.

What’s an easy way to add protein to soup?
Try adding beans, lentils, shredded chicken, or tofu to make your soup more filling and protein-packed.

Are these soups gluten-free?
Most are naturally gluten-free, but be sure to check your broth and any seasonings for hidden gluten.

Can I make these soups in a slow cooker?
Yes, many of these recipes work in a slow cooker. Just adjust the cooking time (4 hours on low or 2 hours on high).

How can I add more flavor to my soup?
Herbs, spices, and aromatics (like garlic and onions) add a lot of flavor. Don’t forget salt and pepper, and add a splash of lemon or vinegar at the end for extra brightness.

What’s a good side for these soups?
Breadsticks, a simple side salad, or crackers are excellent for dipping and pairing with these soups.

How do I make my soup thicker?
If you prefer a thicker soup, try blending a portion of the soup, adding potatoes, or stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).