10 Easy Soup Recipes for Beginners

 

10 Easy Soup Recipes for Beginners

Okay, let’s get real for a second. You want to cook. You see people on social media making gorgeous, steaming bowls of something that looks like it could cure the common cold, and you think, “I wish I could do that.” But then you imagine a mountain of chopped vegetables, a dozen mysterious spices, and a sink full of dirty pots, and you order takeout instead. Sound familiar? I’ve been there.

Here’s the secret they don’t always tell you: Soup is the absolute best place to start. It’s forgiving. It’s hard to truly ruin. It’s mostly just chopping a few things, letting them bubble in a pot, and tasting as you go. A good soup doesn’t need perfection; it just needs a willingness to try.

These 10 recipes are your no-fear, no-fuss starter pack. I’ve stripped away any intimidating techniques and focused on simple steps, easy-to-find ingredients, and massive flavor payoffs. You don’t need to be a chef. You just need one big pot and about 30 minutes. Let’s turn that “wish I could” into “look what I made!”

---

Soup 101: Your Cheat Sheet for Success

Before we start, let’s squash some beginner anxiety with a few golden rules. Print these out and stick them on your fridge.

1. The Holy Trinity (The Flavor Starter): For 90% of savory soups, you start by cooking chopped onion, carrot, and celery in a little oil or butter. This combo is called mirepoix (meer-PWAH), and it’s the flavor foundation. Sauté it until the onion looks see-through. That’s it. You’re already winning.
2. Broth is Boss: Your soup is only as good as your broth. As a beginner, a good-quality, low-sodium boxed broth is your best friend. You can always add salt, but you can’t take it away. I like chicken or vegetable broth.
3. Simmer, Don’t Boil: Once you add the broth, bring it to a bubble, then reduce the heat so it’s just gently bubbling—that’s a simmer. A rolling boil can make meat tough and vegetables mushy.
4. Taste, Taste, Taste: The most important tool in your kitchen is a spoon. Taste your soup before you serve it. Does it need a pinch more salt? A squeeze of lemon? A grind of pepper? You’re in charge.

Got it? Good. Now, let’s make some soup.

---

The Recipes: Your Journey from “I Can’t” to “I Did!”

These soups are listed in a progression from “literally the easiest” to “slightly more involved but still simple.” Start wherever you feel comfortable.

1. 3-Ingredient Tomato Basil Soup

Yes, three ingredients. This is your training wheels soup. It’s creamy, comforting, and ready in 15 minutes. Perfect with a grilled cheese for the ultimate beginner’s victory meal.

Ingredients:

• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can full-fat coconut milk (or 1 ½ cups heavy cream)
• 1 large handful fresh basil leaves (or 2 tsp dried basil)
• Salt and pepper

Instructions:

1. Pour the entire can of crushed tomatoes into a medium pot.
2. Add the coconut milk (or cream) and basil.
3. Heat over medium heat, stirring occasionally, until it’s hot and steaming (about 10 minutes). Do not let it boil hard.
4. Use an immersion blender right in the pot to make it smooth, or carefully transfer to a blender. Season with salt and pepper. Taste it. You just made soup from scratch.

2. Easy Lemon Chicken & Rice Soup

This is like a hug in a bowl. It’s clearer and brighter than a heavy cream soup, and the lemon makes it taste fresh and alive. If you can boil water, you can make this.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• 1 cup shredded cooked chicken (a rotisserie chicken is perfect here!)
• ½ cup white rice (uncooked)
• Juice of 1-2 lemons
• Salt, pepper, and a handful of chopped parsley

Instructions:

1. In your big pot, heat the oil over medium heat. Add the onion, carrot, and celery (remember the holy trinity!). Cook for 5-7 minutes, stirring, until they soften.
2. Pour in the chicken broth and bring to a simmer.
3. Add the rice and cook for 15-18 minutes, until the rice is tender.
4. Stir in the shredded chicken and heat through. Turn off the heat. Stir in the lemon juice and parsley. Season to taste. The lemon goes in last to keep its bright flavor. Simple, classic, delicious.

3. “Clean Out the Fridge” Minestrone

This soup is a method, not a strict recipe. It teaches you how to use what you have. Got a lonely zucchini? A half-used jar of pasta sauce? Toss it in.

Basic Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 2 cloves garlic, minced
• 6 cups vegetable or chicken broth
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can beans (kidney, cannellini, or chickpeas), rinsed
• 1 cup small pasta (like ditalini or elbow)
• 2 cups of ANY chopped vegetables (carrots, celery, zucchini, green beans, spinach)
• Salt, pepper, Italian seasoning

Instructions:

1. In your pot, heat oil and cook the onion until soft. Add garlic, cook 30 seconds.
2. Add the harder vegetables (carrots, celery) and cook for 2 minutes.
3. Pour in broth and diced tomatoes. Bring to a simmer, cook for 10 minutes.
4. Add beans, pasta, and any softer veggies (zucchini, spinach). Simmer for another 10 minutes until pasta is cooked. Season. You’ve just mastered improvisation.

4. No-Blend Creamy Potato & Leek Soup

You want creamy soup but don’t have a blender? No problem. This soup gets its creaminess from the potatoes themselves breaking down a little. Leeks sound fancy but are just mild, sweet onions.

Ingredients:

• 2 tbsp butter
• 2 leeks, white and light green parts only, sliced and rinsed well (dirt hides!)
• 3-4 medium Yukon Gold potatoes, peeled and cubed
• 4 cups chicken or vegetable broth
• 1 cup milk or half-and-half
• Salt, pepper, and chives for garnish

Instructions:

1. In your pot, melt butter over medium heat. Add the cleaned leeks and a pinch of salt. Cook until very soft, about 10 minutes. Don’t let them brown.
2. Add potatoes and broth. Bring to a boil, then reduce to a simmer. Cook for 20 minutes, until potatoes are fork-tender.
3. Use a potato masher right in the pot to mash some of the potatoes. This will thicken the soup.
4. Stir in the milk or half-and-half. Heat through but don’t boil. Season well. Garnish with chives. Rich, creamy, and zero blender required.

5. 20-Minute Taco Soup

This is the easiest “dump and go” soup that will make you feel like a weeknight hero. It’s hearty, flavorful, and everyone loves it.

Ingredients:

• 1 lb ground beef, turkey, or chicken
• 1 packet taco seasoning
• 1 (15 oz) can black beans, undrained
• 1 (15 oz) can kidney beans, undrained
• 1 (15 oz) can corn, undrained
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 (8 oz) can tomato sauce
• 2 cups broth

Instructions:

1. In your pot, brown the ground meat over medium-high heat. Drain any excess fat.
2. Sprinkle the taco seasoning over the meat and stir for 30 seconds.
3. Here’s the fun part: Dump in EVERYTHING else—all the cans (juices and all) and the broth. Stir.
4. Bring to a simmer and cook for 15 minutes. Serve with tortilla chips, cheese, and sour cream. It’s impossible to mess up.

6. Garlic & White Bean Soup with Greens

This soup feels sophisticated but is embarrassingly easy. It’s packed with protein and greens, and the garlic makes it incredibly cozy.

Ingredients:

• 2 tbsp olive oil
• 6-8 cloves garlic, thinly sliced (yes, that much!)
• ¼ tsp red pepper flakes (optional)
• 2 (15 oz) cans white beans (cannellini or Great Northern), rinsed
• 4 cups vegetable broth
• 1 bunch kale or spinach, stems removed, chopped
• Salt, pepper, and a Parmesan rind (if you have one)
• Grated Parmesan for serving

Instructions:

1. In your pot, heat olive oil over low heat. Add the sliced garlic and red pepper flakes. Cook gently for 3-4 minutes until the garlic is soft, fragrant, and just starting to turn golden. Do not burn it!
2. Add the beans, broth, and Parmesan rind (if using). Bring to a simmer for 10 minutes.
3. Use a potato masher or the back of a spoon to mash some of the beans against the side of the pot. This thickens the soup.
4. Stir in the greens and cook until wilted. Season. Serve with a shower of grated Parmesan. You’ll feel like an Italian nonna.

7. Simple Chicken Noodle Soup from Scratch

You’ve earned your stripes. Let’s make the classic, completely from raw chicken. It’s a rite of passage and teaches you about building layers of flavor.

Ingredients:

• 1 tbsp oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 bone-in, skin-on chicken thighs (more flavor!)
• 8 cups water or broth
• 1 bay leaf
• 1 cup egg noodles
• Salt, pepper, fresh dill or parsley

Instructions:

1. In your pot, heat oil over medium-high heat. Pat chicken thighs dry, season with salt and pepper. Brown them skin-side down for 4-5 minutes. Remove and set aside.
2. In the same pot, add the onion, carrot, and celery. Cook for 5 minutes.
3. Put the chicken back in the pot. Add water/broth and bay leaf. Bring to a boil, then reduce to a low simmer. Cover and cook for 45 minutes.
4. Remove the chicken. Shred the meat, discard skin and bones. Skim any fat from the broth if you want.
5. Bring broth back to a simmer, add noodles, cook for time on package. Add shredded chicken back to heat through. Season and add herbs. You made real chicken noodle soup. Bask in the glory.

8. Creamy (Vegan) Broccoli Soup

This soup is magically creamy without any cream. The secret? A potato! It’s healthy, vibrant green, and perfect for learning how to use a blender.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 potato, peeled and cubed
• 4 cups broccoli florets (fresh or frozen)
• 4 cups vegetable broth
• Salt and pepper

Instructions:

1. In your pot, heat oil and cook onion until soft.
2. Add potato, broccoli, and broth. Bring to a simmer and cook for 15-20 minutes, until potato and broccoli are very tender.
3. Carefully blend the soup until smooth using an immersion blender, or let it cool slightly and blend in batches in a regular blender. Never fill a blender more than halfway with hot liquid, and hold the lid on with a towel.
4. Season with salt and pepper. It’s creamy, dreamy, and all veggies.

9. Italian Sausage & Tortellini Soup

This one feels like a treat. It’s rich, cheesy, and comes together in one pot. Using pre-made cheese tortellini is the ultimate shortcut to a fancy-feeling soup.

Ingredients:

• 1 lb Italian sausage (casings removed)
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 1 (9 oz) package fresh cheese tortellini
• 3 cups chopped spinach
• Grated Parmesan for serving

Instructions:

1. In your pot, brown the sausage, breaking it up with a spoon. If there’s a lot of fat, drain some.
2. Add onion, cook until soft. Add garlic, cook 30 seconds.
3. Pour in broth and tomatoes. Bring to a simmer for 10 minutes.
4. Add tortellini and cook for the time stated on the package (usually 3-5 minutes).
5. Stir in spinach until wilted. Serve with lots of Parmesan. Restaurant-quality soup in under 30 minutes.

10. Spicy Thai-Inspired Coconut Curry Soup

Let’s venture into global flavors. This seems exotic, but it’s just simmering things in coconut milk with curry paste. It’s a flavor bomb that will blow your mind with how easy it is.

Ingredients:

• 1 tbsp coconut or vegetable oil
• 2 tbsp Thai red or yellow curry paste
• 1 (14 oz) can coconut milk (full-fat for creaminess)
• 2 cups chicken or vegetable broth
• 1 tbsp fish sauce or soy sauce
• 1 tbsp brown sugar or honey
• 1 bell pepper, sliced
• 1 cup sliced mushrooms
• ½ lb shrimp or diced chicken breast (optional)
• Juice of 1 lime
• Cilantro for garnish

Instructions:

1. In your pot, heat oil over medium. Add curry paste and cook, stirring, for 1 minute until fragrant.
2. Pour in coconut milk and broth, whisking to dissolve the paste. Add fish sauce and sugar.
3. Add bell pepper and mushrooms. Simmer for 5 minutes.
4. If using shrimp or chicken, add it now and cook until just done (shrimp: 3 mins, chicken: 8-10 mins).
5. Turn off heat, stir in lime juice. Taste—it should be salty, sweet, spicy, sour. Garnish with cilantro. You just made Thai soup. You’re a rockstar.

---

Your Soup Journey Starts Now

See? That wasn’t so scary. You’ve got a recipe for every mood, every level of energy, and every ingredient in your pantry. The most important step is the first one: choosing a recipe and giving it a try.

Remember, cooking isn’t about following rules perfectly. It’s about tasting, adjusting, and making it your own. Did you love the garlic in soup #6? Add extra next time. Want soup #5 spicier? Go for it. You are in control.

So, which soup are you making first? Whichever you choose, you’re not just making dinner. You’re building confidence, one delicious, steaming bowl at a time. Now, go grab that pot. Your kitchen is waiting.