I fell in love with soup in college, when I was studying abroad and living with a family in France. Every night they began their meal with a silky vegetable soup, a routine I found homey, comforting, and elegant all at once. While we don’t eat soup every day at my house, I do try to have some in the fridge or a few varieties in the freezer. Soup is cheap to make, packed with nutrition, and a quick meal in a bowl. Plus, soup recipes are forgiving, easily adjusting to whatever ingredients you have in the fridge or pantry. Here you’ll find my Top 5 Soup Recipes based on ratings from FoodNetwork.com.
- Freeze extra stock to use later in other recipes or for deglazing pans to make quick pan sauces!
- Make larger batches of soup, put extra in gallon-sized resealable freezer bags (or use quart-sized bags for individual servings), and then freeze flat on a baking sheet or plate to easily stack and save space. Remember: Try to get as much air out of the bag as possible before sealing, and always label the bag with the date and type of soup. If a recipe calls for finishing touches of cream or fresh herbs, hold off on adding them until after the soup is thawed and reheated.
Get these recipes and more on my Soup Recipes Pinterest board.