Winter is here, there is nothing more tasteful than a bowl of your favorite soup on a cold night. These budget soup meals are quick, easily incorporated in weekly meal plans budget, anyone that can read is capable of making a delicious dish of soup.
These budget quick soup meals are delicious, healthier, easy to make and use everyday ingredients, your family will love and enjoy them.
Ingredients
- 1 tbsp butter
- 1 tbsp unbleached or all purpose flour
- 1 medium head cauliflower- chopped
- 1/2 cup chopped onions
- 4 cups fat free chicken broth or vegetable broth
- salt and pepper to taste
Preparation
In a medium saucepan, melt the butter on low heat.
Add the flour and stir about 2 minutes.
Add the chicken broth, onions and cauliflower and set heat to medium.
Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
Puree with an immersion blender until smooth. Season with salt and pepper.
Ingredients
- 2 leeks, chopped
- 4 tablespoons unsalted butter
- kosher salt
- black pepper
- 6 cups low-sodium vegetable broth
- 1 bunch broccoli, chopped
- 1 small russet potato, peeled and chopped
- 5 ounces spinach sour cream
Preparation
Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.
Add the vegetable broth, broccoli, and potato.
Simmer until tender, 18 to 22 minutes.
Stir in the spinach until wilted.
Transfer the mixture to a blender and puree until smooth.
Top with the sour cream and black pepper to taste before serving.
- 1 tablespoon extra-virgin olive oil
- 2 cups frozen bell pepper and onion mix, thawed and diced
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 28-ounce can crushed tomatoes, preferably fire-roasted
- 1 15-ounce can vegetable broth or reduced-sodium chicken broth
- 1 1/2 cups hot water
- 1 teaspoon dried basil or marjoram
- 1 6- to 9-ounce package fresh or frozen whole grain cheese ravioli
- 2 cups diced zucchini, (about 2 medium)
- Freshly ground pepper to taste
Preparation
Heat oil in a large saucepan or Dutch oven over medium heat.
Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat.
Add ravioli and cook for 3 minutes less than the package directions.
Add zucchini; return to a boil.
Cook until the zucchini is crisp-tender, about 3 minutes.
Season with pepper.
Ingredients
6 large sweet potatoes, peeled and chopped in similarly sized pieces
1 large onion, roughly chopped
3 ribs of celery, roughly chopped
2 teaspoons poultry seasoning
1 quart chicken or vegetable stock
1 quart water, or enough additional water to just cover vegetables
2 cups milk or cream
Preparation
Add all chopped vegetables, poultry seasoning, and stock to a large soup pot.
Add just enough water until all vegetables are just covered.
Add a little more water to cover the vegetables.
Boil until vegetables are very tender. Use an immersion blender to puree the soup or put the vegetables and stock in a standing blender and puree in batches.
Add milk or cream and heat through.
What you will need:
3 cups vegetable broth
3 medium sized zucchini, cut into 1-inch pieces
1 tablespoon chopped fresh or dried tarragon or dill
3/4 cup shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper.
Preparation
Place broth, zucchini and tarragon or dill in a medium saucepan; bring to a boil over high heat.
Reduce to a simmer and cook, uncovered, until the zucchini is tender for 7 to 10 minutes. Puree in a blender in batches if necessary, until smooth.
Return the soup to the pan and heat over medium-high, slowly stirring in cheese until it is incorporated.
Remove from heat and season with salt and pepper.
Serve hot or chilled.
Things you will need to make this delicious soup on a budget.
- 3 tbsp flour
- 4 cups water
- 2 chicken bouillon cubes
- 5 oz shiitake mushrooms, sliced
- 8 oz baby bella, sliced
- 1 celery stalk
- 1 tbsp light butter (optional)
Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
Add celery, mushrooms, chicken bullion and butter and bring to a boil.
Cover and simmer until vegetables are soft, about 20 minutes.
Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer for a few minutes.
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 tbsp flour
- 2 1/2 cups fat free chicken broth (or vegetable broth)
- 1 cup fat free milk
- 2 medium potatoes, peeled and diced small
- salt and fresh pepper
- 2 heads or 4 cups of broccoli florets, chopped into small pieces.
- 1-1/2 cups 2% shredded sharp cheddar
- 2 slices 2% American cheese
- 1 tbsp Parmesan cheese
Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter.
Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well.
Add salt and pepper to taste.
Cook uncovered until broccoli is cooked for about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender and quickly blend part of the soup for a few seconds.
If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in a standing blender, then add it back to the soup. This helps thicken it a little.
Ingredients
- 3 tbsp olive oil
- 1/2 yellow onion, diced
- 1/4 cup fresh ginger, minced
- 4 cups chopped and peeled carrots
- 3 cups vegetable broth
- 1 1/2 cups orange juice
- dash of nutmeg
- salt and pepper to taste
In a large pot, saute onions and ginger in olive oil until soft, about 3-5 minutes.
Add carrots and vegetable broth and reduce heat to medium.
Allow to simmer for about 40 minutes, or until carrots are soft.
Add orange juice and stir well. Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well.
Serve with a dollop of yogurt or sour cream if desired. Enjoy
Ingredients
- 1/2 small onion, quartered
- 2 cloves garlic
- 3 medium zucchini, skin on cut in large chunks
- 32 oz reduced sodium chicken broth or vegetable broth
- 2 tbsp reduced fat sour cream
- kosher salt and black pepper to taste
- fresh grated Parmesan cheese if desired for topping (optional)
Preparation
Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes.
Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
Add salt and pepper to taste. Serve hot.
Ingredients
- 2 tablespoons of olive oil
- 1 onion- chopped
- 1 clove garlic- chopped
- 2 tablespoons all-purpose flour
- 1 28-oz. can crushed tomatoes, with juice
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1/2 cup heavy cream, warmed
- Salt and pepper to taste
Preparation
Warm oil in a large saucepan over medium-high heat.
Add onion and cook, stirring often, until softened, 3 to 5 minutes.
Add garlic and cook until slightly softened and fragrant, about 1 minute.
Stir in flour to blend, about 1 minute. Add tomatoes with juice and broth to saucepan, increase heat to high and bring to a boil.
Stir or whisk constantly until slightly thickened, about 3 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth.
Pour into a bowl until all soup is pureed.
Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through. Do not boil.
Season with salt and pepper.
Serve hot.
Ingredients you need to make this delicious soup
- 2 lbs. of parsnips
- 1 sweet potato
- 1 chopped onion
- 1 (2-inch) piece peeled fresh ginger
- 1 quart vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 cup chopped toasted walnuts
- 1/4 cup minced chives
Preparation
Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces.
Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1 quart chicken broth to a boil. Simmer for 25 minutes.
Blend half of mixture with 1 cup heavy cream. Transfer to a bowl.
Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures;
Stir in 1/2 cup water and 1/2 tsp. kosher salt.
Season with black pepper; warm over medium heat.
Sprinkle with 1 cup chopped toasted walnuts and 1/4 cup minced chives.
- Stuff you will need to prepare this quick affordable soup.
- 2 large sweet potatoes (10-12 ounces each)
- 1 tablespoon canola oil
- 1 small yellow onion, chopped
- 1 large clove garlic, minced
- 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
- 1 4-ounce can diced green chiles, preferably hot, drained
- 2 teaspoons minced fresh ginger
- 1 teaspoon ground allspice
- 1 15-ounce can vegetable broth
- 1/2 cup smooth natural peanut butter
- Freshly ground pepper to taste
- Chopped fresh cilantro leaves for garnish
Prick sweet potatoes in several places with a fork.
Microwave on High until just cooked through, 7 to 10 minutes.
Set aside to cool. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat.
Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes.
Add garlic and cook, stirring, for 1 minute more.
Stir in juice, green chilles, ginger and allspice.
Adjust the heat so the mixture boils gently; cook for 10 minutes.
Meanwhile, peel the sweet potatoes and chop into bite-size pieces.
Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter.
Puree until completely smooth.
Add the puree to the pot and stir well to combine.
Thin the bisque with water, if desired.
Season with pepper. Heat until hot.
Garnish with cilantro, if desired.
Ingredients needed:
- 1 tablespoon extra-virgin olive oil
- 2 large sweet onions, sliced
- 2 cups chopped spring onions or leeks (white and light green parts only)
- 2 tablespoons chopped garlic
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry sherry
- 1/2 teaspoon freshly ground pepper
- 3 14-ounce cans reduced-sodium beef broth
- 1 15-ounce can chickpeas, rinsed
- 1/4 cup minced fresh chives, or scallions
- 6 slices whole-wheat country bread
- 1 cup shredded Gruyère or Fontina cheese
How to get started:
Heat oil in a large saucepan over medium-high heat.
Add sweet onions and stir to coat.
Cover, reduce heat to medium and cook, stirring often, until softened
and starting to brown, 6 to 8 minutes.
Add spring onions (or leeks), garlic and thyme and cook uncovered, stirring often, until starting to soften, 3 to 4 minutes.
Stir in sherry and pepper; increase heat to medium-high and bring to a simmer. Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.
Stir in broth and chickpeas and bring to a boil.
Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.
Remove from the heat and stir in chives (or scallions).
Meanwhile, toast bread and divide it among 6 bowls; top with cheese.
Ladle the soup over the bread and cheese and serve immediately.
You need the ingredients below:
- 1 Tbsp. olive oil
- 1 cup onion, diced
- 4 large cloves garlic, minced
- 2-900 ml vegetable or chicken stock
- 1- 14 oz. can diced tomatoes.
- 1 tsp. rubbed Dalmation sage
- 1 tsp. thyme
- 1-14 oz. can white beans, drained and rinsed
- 4 cups chopped Kale
- 1 cup cooked Quinoa
- Salt and pepper to taste
Getting started:
Heat the olive oil in a large pot and saute the onion and garlic until translucent.
Add the chicken stock, tomatoes, sage, thyme and salt and pepper.
Simmer for 20 minutes. Add the white beans and kale and simmer for 5 minutes.
Add the cooked Quinoa and heat thoroughly.
Add seasoning and serve.
Ingredients needed:
- Dry yellow split peas- 250g
- 3 medium potatoes, cubed
- 1 onion, quartered
- 1 carrot, sliced
- 1 cup chopped celery root
- 2 tbsps butter or olive oil
- Pinch of turmeric
- whole grain croutons (optional)
- saffron (optional) for garnish
- sour cream (optional)
- parsley (optional) for garnish
- Sea salt and white pepper, to taste
How to get started:
Put the peas in a pot, cover with water, and let it boil for about 40-50 minutes.
Replace the water in the pot with fresh water after half an hour.
After 49 minutes, add cubed potatoes, sliced carrot, celery, onion, salt and pepper.
Boil for another 20 minutes. Add more water if needed.
Remove from heat and add olive oil or butter and turmeric. Stir well.
Use a standing blender or immersion blender and blend ingredients until the soup is smooth.
Garnish with saffron, parsley, sour cream or croutons.
Ingredients needed:
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 5 cups chicken or vegetable broth
- 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
- 1 cup diced celery
- 2 red potatoes, diced into 1/2-inch cubes
- 3 cups kale, rinsed, stems removed and chopped very fine
- 2 tsp dried thyme
- 2 tsp dried sage
- Add salt and pepper to taste
Chop garlic and onions and let sit for 5 minutes to bring out their health benefits.
Heat 1 tablespoon of broth in a medium soup pot.
Sauté onion in broth over medium heat for about 5 minutes.
Stir frequently. Add garlic and continue to sauté for another minute.
Add broth, carrots, and celery and bring to a boil on high heat.
Once it comes to a boil, reduce heat to a simmer and continue to cook for another 5 minutes.
Add potatoes and cook until tender for about 15 more minutes.
Add kale and rest of ingredients and cook another 5 minutes.
Simmer for a longer time and add more broth for more flavor and richness.
Ingredients you need to make this asparagus soup.
- 1 14-ounce can reduced-sodium chicken broth
- 1/4 cup water
- 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
- 1 medium shallot, thinly sliced
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried savory, or marjoram leaves
- 1/8 teaspoon salt
- 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
- Freshly ground pepper, to taste
Getting started:
Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan.
Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes.
Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
Pour the soup into a large blender or food processor, puree until smooth, scraping down the sides if necessary. Season with pepper.
Here are the ingredients needed to make this amazing Thai coconut veggie soup.
- 1 onion, diced
- 2 red bell peppers, diced
- 3 cloves garlic, minced
- 1 carrot, sliced
- 1 can chickpeas (optional)
- 4 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 2 1/2 cups diced tomatoes
- 1 cup coconut milk
- 1 cup peanut butter
- 1/2 cup vegetable broth
- juice from 3 limes
- 1 tsp salt
- 1/2 cup fresh chopped basil or cilantro
How to get started:
Saute the onion, peppers and garlic in olive oil in a large pot until onions
are soft, about 3-5 minutes. Add the remaining ingredients, except for the basil
and bring to a simmer. Allow to cook over low heat for one hour.
Transfer half of the soup to a blender and puree until smooth,
then return to the pot. Add basil or cilantro.
There are many good reviews about this soup.
These soup meals are budget friendly, quick and healthy. Your family will love them. Tweak the recipes to fit your preferences. Share us with in the comments sections the fabulous soup recipes you enjoy.
You should add borscht to that list. It’s a delicious vegetable soup especialy with a spoonful of sour cream.
I will look for the recipe. Thanks again.