{"id":308357,"date":"2025-12-10T06:21:17","date_gmt":"2025-12-10T06:21:17","guid":{"rendered":"https:\/\/www.newsbeep.com\/uk\/308357\/"},"modified":"2025-12-10T06:21:17","modified_gmt":"2025-12-10T06:21:17","slug":"ive-tested-developed-hundreds-of-recipes-for-eatingwell-here-are-14-soups-i-make-at-home","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/uk\/308357\/","title":{"rendered":"I\u2019ve Tested & Developed Hundreds of Recipes for EatingWell\u2014Here Are 14 Soups I Make at Home"},"content":{"rendered":"

A few years ago, my husband suggested I make a big pot of soup on Sundays<\/a> so we could eat leftovers for lunch throughout the week. It may have been the best idea he\u2019s ever had (shhh, don\u2019t tell him). While I have no trouble making a pot of soup without a recipe, using whatever we have on hand in the fridge and pantry, I do like to use recipes, too, especially when I feel like I\u2019m in a rut. Since I\u2019ve worked for EatingWell for almost 20 years (!), I’ve developed, tested and tasted dozens of soup recipes over the years. And these are the ones I actually make at home.<\/p>\n

Love these recipes? Join MyRecipes<\/a>\u2014your personal home for recipes\u2014to easily save and organize your favorites, plus thousands more, in one convenient place.<\/p>\n

Slow-Cooker Spiced Lentil Soup with Vegetables <\/p>\n

This soup was love at first bite. Loaded with warming spices like cumin, coriander and turmeric, lots of veggies and lentils, this soup is very satisfying. I love that it\u2019s a dump-and-go slow-cooker recipe (meaning you just add all of the ingredients, without cooking anything in advance, and press start), plus it makes a generous 12 servings so we can eat it for several meals or freeze some for the future.\n<\/p>\n

Tinola (Filipino Ginger-Garlic Chicken Soup) <\/p>\n

I get a community supported agriculture (or CSA) share year-round, and the farm we get it from grows bok choy well into the winter. Whenever we get a big enough bundle, I like to whip up a pot of this soup. It\u2019s also a go-to when we\u2019re sick, since it\u2019s very brothy and hydrating, which can help with cold symptoms<\/a>.\n<\/p>\n

Chunky Cheeseburger Soup <\/p>\n

We created this recipe for our soup cookbook<\/a> and I have to say, I was extremely skeptical. Cheeseburger soup? But one bite is all it took to become a believer. It\u2019s creamy and cheesy and sprinkling chopped dill pickles or dill pickle relish on top is a pro move.\n<\/p>\n

Classic Chicken Soup <\/p>\n

Another go-to when someone in my house isn\u2019t feeling well is chicken noodle soup. Cooking bone-in chicken breasts in chicken broth makes for a more flavorful base, but I\u2019ve also been known to throw in some leftover chicken for ease. Since we\u2019re a household of three, and this recipe makes eight servings, I typically keep the noodles separate so they don\u2019t get mushy in the soup as it sits.\n<\/p>\n

Sweet Potato-Peanut Bisque <\/p>\n

This recipe is from a 30-minute soup story we ran in EatingWell magazine in 2009. Each soup was developed using a specific convenience product. In the case of this recipe, it\u2019s a surprising one\u2014tomato-vegetable juice blend. It adds more flavor than canned tomato products would on their own. And it\u2019s something I often have on hand, along with the other ingredients, so I can make it on a whim.\n<\/p>\n

Ono Kao Sweh (Coconut Chicken Noodle Soup) <\/p>\n

Jenny Huang<\/p>\n

A new Thai restaurant opened near me recently, and this soup is on the menu. The owner waited on us the first time we ate there and she recommended it, so I gave it a try. There\u2019s only been one other time that I didn\u2019t order it, because my daughter and husband did and I thought it was silly for all three of us to get it. I was so sad. Luckily my daughter swapped meals with me halfway through dinner. Now I make it at home with this recipe.\n<\/p>\n

Sweet & Sour Beef-Cabbage Soup <\/p>\n

I think cabbage is the most underrated vegetable<\/a>, and it really shines in soups. This recipe is no exception. The addition of chopped apple to this recipe is so, so good, I hope you give it a try. My husband and daughter are avoiding red meat these days, so I\u2019ve made it with ground turkey and it\u2019s equally delicious.\n<\/p>\n

Roasted Cauliflower & Potato Curry Soup <\/p>\n

Karla Conrad<\/p>\n

This is another big-batch soup that I like to make to feed us for a few days, inspired by a recipe about a now-defunct soup delivery service in Portland, Oregon. It\u2019s been a go-to for me ever since I tasted it\u2014and the recipe developer feels the same<\/a> too! It\u2019s particularly good when there\u2019s a chill in the air. It\u2019s thick and rich, so it warms you from the inside out, plus it\u2019s packed with immune-supporting ingredients like turmeric and delivers nearly 200% of the Daily Value of vitamin A, an antioxidant that helps fight inflammation.\n<\/p>\n

Chicken Potpie Soup with Tater Tot Topping <\/p>\n

This soup is inspired by one of my favorite meals: chicken potpie. But since I don\u2019t usually take the time to make chicken potpie, I love this soupified version. The tater tots on top are fun, but sometimes I skip them and just serve it with warm crusty bread for dunking.\n<\/p>\n

Split Pea Soup with Chorizo <\/p>\n

This is a recipe I developed because I wanted a slow-cooker lentil soup with a little more oomph. I find that the flavor of sausage leaches into soups and stews during long stints in the slow cooker. While that does season the soup, the bits of meat are basically devoid of flavor once you go to eat it. That\u2019s why here I cook the chorizo at the end and sprinkle it over the top of each bowl before serving. If we want a meatless meal, we have skipped the chorizo. I\u2019ve also used chorizo pumfu, a tofu-like product that\u2019s made from pumpkin seeds.\n<\/p>\n

Tilapia Corn Chowder <\/p>\n

I used to make this all the time and I just had a cup of corn chowder at lunch the other day so I\u2019m itching to make it again. It\u2019s very forgiving to substitutions, and I often have a lot of the ingredients on hand so I can make it on a whim. I usually have cod or mahi in my freezer, so I\u2019ll often swap that in and have used onions and shallots instead of leeks. The lemon juice adds a bright finish at the end!\n<\/p>\n

Spicy Black Bean Soup <\/p>\n

A bowl of black bean soup is rib-sticking delicious, and this version features kale for extra nutrients. I like to puree some or all of the soup sometimes to make it thicker, and I always put out toppings like crushed tortilla chips, salsa and hot sauce and strained yogurt for topping. This is another one that holds well for few days and freezes well, so it\u2019s great for having on hand.\n<\/p>\n

Butternut Squash, Tomato, Chard & Chickpea Soup <\/p>\n

What I love most about this soup (aside from the fact that it\u2019s on the table in 20 minutes) is that the bones\u2014beans, greens, root veggies\u2014lend themselves to swaps based on what I have on hand. I\u2019ve used other varieties of squash and root veggies (I particularly like turnips and rutabaga here, or even potatoes) and white beans are great instead of chickpeas. And any sturdy green can be used in place of the chard. Regardless of what you include, it\u2019ll be hearty and delicious!\n<\/p>\n

Ginger-Chicken Stew with Greens <\/p>\n

I developed this recipe all the way back in 2009 and it\u2019s been a favorite ever since (in fact, I\u2019m adding it to my dinner plan for next week!). It\u2019s loosely based on a dish I had in Hawaii of braised chicken with lots and lots of ginger. I thought the idea lent itself well to a soup. We eat lots of dark leafy greens at home, so I included them as well. The peppery flavor of mustard greens plays nicely with the other ingredients, but you could choose your favorite dark leafy green instead.<\/p>\n","protected":false},"excerpt":{"rendered":"A few years ago, my husband suggested I make a big pot of soup on Sundays so we…\n","protected":false},"author":2,"featured_media":308358,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[102,6636,56,54,55],"class_list":{"0":"post-308357","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-health","9":"tag-nutrition","10":"tag-uk","11":"tag-united-kingdom","12":"tag-unitedkingdom"},"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/posts\/308357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/comments?post=308357"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/posts\/308357\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/media\/308358"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/media?parent=308357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/categories?post=308357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/uk\/wp-json\/wp\/v2\/tags?post=308357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}