Name: 35 Best Soup Recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: . Base Ingredients; 3 tablespoons extra-virgin olive oil (divided); 1 large white onion (chopped); ½ teaspoon sea salt; 4 cloves garlic (chopped); 1 tablespoon white wine vinegar; 4 cups vegetable broth (store bought or homemade); 1½ pounds Yukon gold potatoes ((about 5, chopped)); 1½ cups cooked white beans (drained and rinsed); ½ teaspoon Dijon mustard; 1 tablespoon fresh lemon juice; ¼ teaspoon smoked paprika; Freshly ground black pepper; . Optional Toppings; Scallions or chives; Coconut bacon; Greek yogurt (optional); Cheddar cheese (optional)

Welcome to a delightful exploration of soups! Whether you're warming up on a chilly day or looking for a hearty meal, these 35 best soup recipes have you covered. Let’s dive into this fantastic soup that’s creamy, comforting, and oh-so-satisfying!

Tips for the Best Soup

Don’t skip the blending step; it really transforms the texture! Trust me, you’ll love the combination of smooth and chunky in each bowl.

Serving Suggestions

This soup pairs beautifully with some crusty bread or a fresh salad. Perfect for lunch or dinner!

Ingredients

Instructions

Cook the Base:
Step 1

- Sauté the Onion: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
Step 2

- Add Garlic and Liquids: Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
Step 3

- Blend the Soup: Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
Step 4

- Mash and Season: Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.

Nutrition

Calories: 350, Fat: 10g, Carbs: 50g, Protein: 12g

Cooking techniques

This recipe involves sautéing, simmering, and blending, which create a rich and comforting texture. Blending part of the soup gives it a creamy consistency while keeping some chunks for that heartiness!

Variations or substitutions

Feel free to swap out the white beans for chickpeas or add in some leafy greens for extra nutrition. You can also use different types of potatoes or broth based on your preference!

Storage tips

This soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well, so feel free to make a big batch and save some for later!

Notes

For a vegan version, skip the Greek yogurt and cheese, or use plant-based alternatives. Enjoy your cooking adventure!