Best Soup Recipes

This recipe is great for kids because it’s simple ingredients and very little process.

I hated soup growing up. Not only was the flavor unappealing, but I had a hard time swallowing the liquid and chunks - I have no idea why. Until a few years ago, I avoided soup at restaurants and never made it at home. Colder weather and more limits on food (quantity on hand as well as money spent at the store), have turned me into a huge fan of soups. I love making them in the crockpot and on the stove. One of my all-time favorites is Minestrone. I love how filling, inexpensive, easy, and healthy it is. Whether at home or in a restaurant, garden vegetable and minestrone soups are always a great option. I make my version extra healthy with no pasta and only occasionally with potatoes. Without carbs in the soup, I can then enjoy toast or croutons guilt-free!For more great recipes like this one, visit Luci's Morsels.

Potatoes are one of my favorite foods, so I was very determined to create the perfect potato soup. As you'll see in the recipe, I used basic ingredients in an incredibly detailed and specific process to create one of the best potato dishes I've ever had. If you're looking for a well-rounded meal, shredded chicken is the perfect addition to this soup.  Click here to see Potato Recipes That Aren't Boring.

When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This  miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions. Click here to see more Warm Winter Soup recipes. 

Found on Philadelphia diner menus, this snapping turtle soup is different from the Creole-style turtle soup. The popular Delaware Valley dish is a thick, brown gravy-like soup.