12 Great Soup Recipes for your Super Bowl Party

Souper Bowl Super Bowl Party JENRON DESIGNS

12 Great Soup Recipes for your Super Bowl Party

Hosting a Super Bowl party or how about a Souper Bowl Party? Here are 12 Great Soup Recipes for your Super Bowl Party.

I have always loved to coin a phase and host parties with an ironic theme, but the idea of a souper, super bowl party just seemed too obvious to me. So I gathered up 12 Great Soup Recipes for your Super Bowl Party, or rather your souper bowl party.Souper Bowl Super Bowl Party JENRON DESIGNSHonestly, this is the mother load of all potlucks, depending on how you decided to host your own gathering,  you could line your countertop with all your guests crock pots or Instant Pots and keep your contents warm all day. My party was all about fresh soups, and a variety of tasty dippers and bit size cheesy grillers perfect for any combination of soup pairing you can imagine. Bread Bowls JENRON DESIGNSWe had a bunch of hollowed out bread bowls to fill up, or for a lower carb option you can even use cute bread wraps by using a small dinner roll and placing a plastic cup inside for smaller portions.Mini Bread Bowl Rings JENRON DESIGNSSoup and sandwiches are always a great combo for your souper sized buffet, so be sure to make a few sub sandwiches, cheesy sliders or patty melts. These will not only make great sides but can also be perfect dippers for your piping hot soup selections. Of course chips, veggie sticks and homemade croutons are also great toppers and dippers too.Super Bowl Buffet JENRON DESIGNSLet’s take a closer look at 12 of my favorite soup recipes below. I have converted most of these recipes to be made in a Crock Pot or Instant Pot to save you time for the day of your party. However these recipes can still be made on the stove top as well, you may just need to adjust the cooking time to allow for any fresh vegetables to be cooked thoroughly.   

1. Vidalia Onion Soup

Cheesy Vidiala Onion Soup JENRON DESIGNS

5 from 1 vote
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Vidalia French Onion Soup

Prep Time 12 minutes
Cook Time 20 minutes
Servings 4 people
Calories 310 kcal

Ingredients

  • 3 lbs Vidalia Onions, sliced
  • 1 envelope Lipton Beefy Onion Soup Mix For Vegetarian Version use Plain Onion Soup Mix
  • 2 cans Beef Consomme' For Vegetarian Version use Vegetable Stock
  • 32 oz Beef Stock For Vegetarian Version use Vegetable Stock
  • 1 bottle Roasted Onion Flavored Olive Oil
  • 1 loaf Crusty French Baguette
  • 2 cups Gruyere cheese grated
  • 1 cup Parmesan Cheese grated

Instructions

  1. Preheat the oven to 450°F to toast your olive oil coated bread.

  2. Half your onions then slice all into thin strips.

  3. Set your Instant Pot to saute'. Add 2 tbsp of Roasted Onion Flavored Olive Oil to your Instant Pot and all the onions. Saute' until translucent and slightly caramelized approximately 10-12 minutes.

  4. Then stir in the dry onion soup mix to your onions

  5. Add both cans of beef consomme' and fill to Instant Pot's max fill line with the beef stock.

  6. Place lid on your Instant Pot and set for Manual High Pressure Cook for 12 minutes.

  7. Toast French bread slices while the soup is cooking, cut your baguette into 1 1/2" thick slices and drizzle with Roasted Onion Flavored Olive Oil. Bake for 5 minutes. Flip and top with Gruyere cheese continue to bake for an additional 5 minute to melt the cheese.

  8. When soup is done use the manual release to vent all the stream. Once the safety button has popped up you can remove the lid.

  9. Ladle into bowls and place a toasted cheese baguette into the soup and top with shredded Parmesan cheeses. Serve immediately to prevent bread from getting too soggy.

2. Tomato Basil Soup

Tomato Basil Soup JENRON DESIGNS

5 from 1 vote
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Tomato Basil Soup

A Quick Instant Pot Version of Classic Tomato Soup Recipe

Course Soup
Cuisine Italian
Prep Time 7 minutes
Cook Time 15 minutes
Natural Release Time 10 minutes
Total Time 32 minutes
Servings 4 people
Calories 140 kcal
Author Jen @ Jenron Designs

Ingredients

  • 1 lb Tomatoes Fresh
  • 1 Onion Sweet (vidalia onion), Minced
  • 2 tbsp Garlic Minced
  • 2 tbsp butter
  • 1 tsp Penzey's Season Salt
  • 1 tbsp Butter Flavored Olive Oil
  • 16 oz Vegetable Stock
  • 2 cups basil Fresh, Minced
  • 1 sprig thyme garnish
  • 4 leaves basil (additional optional) garnish

Recipe Notes

  1. Add mixture of tomatoes, butter, onion, and garlic to your Instant Pot. Add stock to fill line.

  2. Secure the lid and seal the steam release valve. Select Manual Setting or Pressure Cook to cook at high pressure for 15 minutes. It takes around 8- 10 minutes for the pressure to build in the pot, before the cooking will start and the pot will flip to the "On" setting. A great tip is that you can sauté the onions in the butter, to warm your pot which can cut the heating time in half. 

  3. When the cooking cycle is done, allow the pressure to naturally release before opening the pot, this will take approximately 10 minutes. When the screen reads L0:10 you can vent the steam valve to release any remaining pressure. Then it will be safe to remove the lid.

  4. Add seasoned salt, olive oil, and basil to the tomatoes. Then use a blender or an immersion blender to smooth the tomatoes into a puree or sauce. You can actually use this base for chili or spaghetti sauce if you like. If you had extra stock it can be added to thin the mixture to a more soupy consistency or you can add 1/2 cup to 1 cup of water as needed.  

  5. This soup can be kept in an airtight container for up to a week in the fridge, or you can freeze it for up to 3-6 months in a freezer container. 

3. Southwestern White Bean Chicken Chili

Southwestern White Bean Chili JENRON DESIGNS

5 from 1 vote
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Southwestern White Bean Chicken Chili

Course Soup
Cuisine Mexican, Southern
Prep Time 5 minutes
Cook Time 15 minutes
Natural Release Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 245 kcal

Ingredients

  • 1 tbsp Baklouti Green Chili Pepper Olive Oil
  • 1 lb Ground Chicken
  • 1 Onion minced, sweet vidalia
  • 1 Green Pepper minced
  • 1 Jalapeños fresh, minced
  • 2 tsp Cumin
  • 1 tbsp Garlic minced
  • 1/4 tsp Cayenne Pepper
  • 2 can  Cannellini Beans drained & rinsed
  • 1/2 cup  Cilantro chopped fresh
  • 1/2 tsp Oregano fresh
  • 1 16oz Chicken Broth
  • 1/4 cup Corn Mesa can use cornstarch
  • 1/2 cup Sour Cream
  • 1/2 cup Mexican Cheese Blend (nacho/taco)

Recipe Notes

  1. Turn instant pot on to saute, add the oil. Once the oil is hot, add the ground chicken, onions, peppers, dry seasonings and cook until meat is no longer pink.
  2. Drain any excess grease if necessary.
  3. Turn the Instant Pot off then add 2 tbsp cilantro, and the remaining ingredients. Stir to combine.
  4. Set the instant pot to manual, high pressure for 15 minutes.
  5. Allow the pressure to release naturally for 10 minutes, then quick release.
  6. OPTIONAL:  In a small bowl mix together the corn mesa (or cornstarch) and water until smooth and immediately whisk into hot chili.  Allow to thicken for 5 minutes before serving.
  7. Serve with shredded cheese, fresh cilantro and sour cream.

4. Shrimp & Corn Chowder

Shrimp & Corn Chowder JENRON DESIGNS

5 from 1 vote
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Shrimp & Corn Chowder

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 People

Ingredients

  • 1/2 lb Cherrywood Smoked Bacon chopped
  • 1 Vidalia Onion chopped
  • 1 Bell Pepper chopped
  • 1 pint Grape or Cherry Tomatoes halved
  • 1 3/4 cup Chicken or Vegetable Broth
  • 1 tbsp Garlic
  • 1 16 oz Corn drained, rinsed
  • 8 oz Shrimp peeled, devined, no tails
  • 2 tbsp jalapenos sliced, garnish
  • 1/4 cup heavy cream
  • 1 tbsp Old Bay Seasoning
  • 1 cup Sour Cream garnish
  • 1 bag Cheddar Cheese garnish

Instructions

  1. Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.

  2. Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.

  3. Then add tomatoes and corn. Top with chicken stock and old bay.

  4. Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.

  5. When cooking process is done quick release the steam. Stir in cream and shrimp.

  6. Garnish with crispy bacon and Jalapeno slices. I also like to top with cheddar cheese shreds and a dollop of sour cream.

5. Gumbo

GUMBO JENRON DESIGNS

5 from 1 vote
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Gumbo

Course Main Course, Soup
Cuisine American, cajun
Keyword Rice, seafood, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 lb Andouille Sausage thinly sliced
  • 1 lb Shrimp pre cooked, peeled, devined, tails removed
  • 1 box Zatarain's Red Bean & Rice
  • 1 bag Gumbo Mix Vegetables Frozen
  • 32 oz Chicken Stock
  • 1 lb Chicken Breast diced
  • 1 can Fire Roasted Tomatoes
  • 2 tbsp Old Bay
  • 1 tbsp Red Chili Pepper Oil

Instructions

  1. Set Instant Pot to saute add 1 tbsp of oil and your diced chicken to lightly brown for 5 minutes

  2. Next add in your Andouille sausage for and additional 3 minutes.

  3. Add all remaining ingredients except shrimp, to your Instant Pot

  4. Place lid on top seal and cook at high pressure manual for 20 minutes

  5. When finished quick vent the steam and stir in you shimp.

6. Chicken, Barley & Quinoa Soup

Chicken & Quiona JENRON DESIGNS

5 from 1 vote
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Chicken, Barley & Quinoa Soup

Course Main Course
Cuisine American
Keyword Chicken, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 25 minutes
Servings 4 People

Ingredients

  • 1 lb Chicken Breast
  • 2 Tbs olive oil
  • 1 bag Frozen Mirepoix
  • 1 8 oz fresh Mushrooms sliced
  • 2 Tbs Herbs De Provence
  • 3 Tbs Knorr Chicken Bouillon
  • 16 oz organic Chicken Broth
  • 1 1/2 cup Quinoa
  • 8 oz Polish Sausage sliced (optional)
  • 3 oz fresh thyme
  • 3 oz fresh chives

Instructions

  1. Place InstaPot on Saute'. Add olive oil and mirepoix mix sauté for 5 mins.

  2. Cut Chicken into 1" chunks coat with Herbs De Provence. Add to pot and brown. Repeat for Sausage (optional) 

  3. Add mushrooms, broth, Quinoa, and Knorr Chicken Bouillon to pot and stir. 

  4. Place lid on pot and set to high pressure cook for 10 minutes.

  5. Allow to cool and decompress before opening, garnish with thyme and chives, serve with crusty bread 

7. Chicken Tortilla Soup

Tortilla Soup JENRON DESIGNS

 

5 from 1 vote
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Chicken Tortilla Soup

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Natural Pressure Release 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 200 kcal

Ingredients

  • 2 tbsp Olive Oil Cilantro & Onion
  • 1 Onion small (Vidalia onion) minced
  • 2 tbsp Garlic minced
  • 2 Jalapeños
  • 4 cups Chicken Broth
  • 1 14.5 Fire Roasted Tomatoes diced
  • 1 14.5 Spicy Black Beans lightly drained
  • 1 14.5 Corn drained, rinsed
  • 1 lb Chicken breasts diced or sliced, (you can cook whole then shred if you have time)
  • 2 Limes
  • 1/4 cup Rice
  • 1 Avocado sliced or chunked for garnish
  • 1 cup Shredded Mexican style cheese garnish
  • 1 cup Cilantro fresh, rough cut
  • 1 bag Tortilla chips or strips garnish only

Recipe Notes

  1. Place Instant Pot on Saute setting, add the chicken, onions, and garlic to the pot. Once browned after 5-7 minutes turn off pot. 

  2. Pour the chicken stock over the corn, tomatoes, beans, jalpenos and rice.

  3. Place the lid on, lock it, and cook the mixture on manual high pressure for 10 minutes. 

  4. Let the pressure release naturally for about 10 minutes. Serve into bowls and squeeze with half a lime. Top with cheese, chip strips, avocado, and cilantro.  You can also add sour cream and salsa if you wish. 

8. Butternut Squash Soup

Butternut Squash Soup JENRON DESIGNS

5 from 1 vote
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Butternut Squash Soup

Course Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 175 kcal

Ingredients

  • 2 lbs Butternut Squash peeled, seeded and cubed
  • 2 cloves Garlic minced
  • 2 Medium Carrots peeled and chopped
  • 1 Yukon Gold Potato peeled and chopped
  • 2 Tbsp Extra Virgin Olive Oil I used the flavored Oli+ve oils below
  • 4 cups Vegetable Stock
  • 1 can Coconut Milk
  • 2 Tbsp Poultry Seasoning
  • 1 Tbsp Smoked Paprika
  • 1 tsp Smoked Applewood Sea Salt
  • 1 Tbsp Nutmeg fresh ground
  • 1 tsp mix peppercorn-pink, green & black ground

Instructions

  1. Dice up onion and sauté in your large stock pot with olive oil of choice until cartelized, add minced garlic for 2 minute at the very end. 

  2. Deglaze pot with Vegetable stock and add dice butternut squash, potatoes and carrots. Bring to a boil. Cover and reduce heat to medium. 

  3. Cook for 30- 40 minutes until vegetables are fork tender. They will start to break down and look like this. 

  4. Add one can of coconut milk. 

  5. Then in small batches run mixture through a blender in purify to get smooth.

  6. Next add remaining seasoning to smooth mixture. 

  7. Top with cream fresh, toasted pumpkin seeds or hazelnuts. 

9. Hearty Red Bean & Beef Chili 

Beefy Red Bean Chili

5 from 1 vote
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Hearty Red & Beef Chili

Course Main Course, Soup
Cuisine Mexican, Soul, Southern
Keyword beef, chili, Soup
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 450 kcal

Ingredients

  • 1 lb Ground Sirloin
  • 2 tbsp Olive oil
  • 1 Onion
  • 1 Green Bell Pepper
  • 1 can Fire Roasted Tomatoes
  • 2 cans Tri Color Beans (black, chili, & red bean)
  • 2 oz Espresso Dark Semi Sweet Chocolate
  • 3 Jalapenos chopped, 2 reserved for garnish
  • 2 tbsp Chili Powder
  • 2 tsp Cumin
  • 2 tsp Himalayan sea salt
  • 2 tsp Cayenne Pepper
  • 1 tbsp Garlic Powder
  • 1 1/2 tsp Smoked Paprika
  • 1 tbsp Brown sugar
  • 1 tbsp Oregano
  • 1 Bag Cheddar Cheese garnish
  • 1 cup Sour Cream garnish

Instructions

  1. Premix all the spices together, and set to side.

  2. Set your Instant Pot to Saute add olive oil, all peppers and onions (optional Jalapenos). sweat for for 5 minutes.

  3. Add in ground sirloin, and lightly brown for 10 minutes. Adding all your chili spices to toast into the meat.

  4. Drop in your chocolate squares to melt during the 2-3 minutes of cooking.

  5. Add tomatoes, beans and beef stock to pot.

  6. Secure lid and set to manual high pressure cook for 20 minutes

  7. When finished cooking quick release the vent.

  8. Serve up chili and garnish with cheese jalapenos and sour cream. This makes a great chili mac too!

10. Pioneer Chicken & Wild Rice

Chicken & Wild Rice Soup JENRON DESIGNS

5 from 1 vote
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Pioneer Chicken & Wild Rice Soup

Course Soup
Cuisine American, Soul, Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 376 kcal

Ingredients

  • 1 bag Mirepoix frozen- carrots, onion, celery mix
  • 1 lb Chicken Diced or chunked
  • 8 oz Mushrooms Any Kind roughly chopped (I used Shiitake Mushrooms for texture)Portobellos or Buttons can be used
  • 1 cup Brown Rice or white
  • 1/2 cup Wild Rice
  • 32 oz Chicken Broth or to your fill line of your Instant Pot
  • 2 tbsp Garlic minced
  • 1 envelope Pioneer Sausage White Gravy Mix
  • 2 tbsp Butter Flavored Olive Oil
  • 3/4 cup Milk
  • 2 tbsp Knorr Chicken Bouillon
  • 1 tbsp Penzey's Season Salt

Recipe Notes

  1. Add Seasoned Chicken (with seasoned salt)  and Mirepoix to Instant Pot and Saute' with olive oil for 10 minutes.
  2. Then place all ingredient into the Instant Pot, except for the gravy mix and milk.
  3. Only fill with stock to just below your Instant Pot's fill line, you may have stock in reserve with can be used to thin at the end. Stir to combine.
  4. Cover, seal the lid, and cook on manual/high pressure for 20 minutes.
  5. When finished, allow to vent naturally this may take 10 minutes, then use the quick release function to vent steam remaining steam. 
  6. While cooking  mix gravy mix, and milk in separate bowl, to make a roux.
  7. Pour the roux into the Instant Pot, after venting stir everything together to combine well. If too thick you can add any remaining stock too thin to desired consistency. Serve and enjoy!

11. Italian Wedding Soup

Italian Wedding Soup JENRON DESIGNS

5 from 1 vote
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Italian Wedding Soup

Prep Time 15 minutes
Cook Time 15 minutes
Calories 125 kcal

Ingredients

  • 1 lb Meatballs Frozen or fresh
  • 32 oz Chicken Stock 3 cups for recipe reserve (one for post cooking additions )
  • 1 bag Cajun Mirepoix frozen
  • 1 cup Carrots chopped
  • 2 tbsp Knorr Chicken Bouillon
  • 2 tbsp Tuscan Olive Oil
  • 1 cup Harvest Grain Orzo Mix
  • 5 oz Spinach fresh
  • 1/2 cup Parmesan Cheese shredded, garnish

Instructions

  1. Place Instant Pot on Saute' for 15 minutes

  2. Add oil and Saute' Mirepoix and carrots for the first 5 minutes.

  3. Stir in meatballs, and Knorr Seasoning saute' for additional 10 minutes

  4. Pour in 3 cups of chicken stock and Orzo. Place lid on top of Instant Pot and set for manual high pressure cook for 15 minutes.

  5. At the end of cook time release steam manually and remove lid. Stir Spinach into soup. If you notice soup is too thick add remaining 1 cup of broth.

  6. Cover pot and allow to stay warm for 5 minutes.

  7. Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.

12. Black Bean Soup

Black Bean Soup JENRON DESIGNS

5 from 1 vote
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Black Bean Soup

Prep Time 10 minutes
Cook Time 12 minutes
Servings 6 people
Calories 116 kcal

Ingredients

  • 4 15 oz Black Beans we like the spicy version for more flavor- if using these only lightly drained to keep some of the flavor.
  • 10 slices Applewood Smoked Bacon diced- optional, omit for a Vegetarian Meal
  • 2 tbsp Garlic minced
  • 1 Onion chopped
  • 1 32 oz Vegetable Broth
  • 1 14.5 oz Fire Roasted Tomatoes drained
  • 2 tbsp BBQ Sauce
  • 2 tsp Worchester Sauce we prefer Lea & Perrins
  • 2 tbsp Chili Powder
  • 2 tbsp Olive Olive *not needed if you are using bacon grease
  • 1 cup Sour Cream garnish
  • 1 bag Cheddar Cheese garnish
  • 1 bunch Cilantro garnish

Instructions

  1. If you are choosing to use bacon, cut slices in the chunks. Set you Instant Pot to saute and cook for 7-8 minutes, until done.

  2. Use the bacon grease to saute your onions, peppers and garlic for 5 minutes. NOTE- If you are NOT using bacon add 2 tbsp oil to Instant Pot for the saute method.

  3. Next add in your beans, light drained, and tomatoes.

  4. Add in your broth to the fill line and stir in BBQ Sauce, Worcestershire, and chili powder.

  5. Place lid on Instant Pot, and cook at high pressure for 12 minutes

  6. Once cooking is complete, quick vent your Instant Pot, and use a hand held blender or potato masher for a smoother texture.

  7. Garnish with sour cream, cheddar cheese and cilantro (optional)

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12 Great soup recipes JENRON DESIGNS

9 Comments

  1. 5 stars
    What I love best is just how little time and effort goes into most of these recipes. I do not like to spend more than 20 minutes making soup

  2. I love soups! I’m defiantly going to try the white bean chicken chili. It sounds delicious. Thank you for putting these together.

  3. The ultimate soup collection! I’ll be pinning this 😉

  4. I pinned this..great recipes for anytime during the winter!

  5. Great recipes. Some many different types. I love a good soup. Tomato Basil is probably my favorite!

  6. I love the idea of creating a bread bowl and using a cup in the middle to help with messes. I also love Chicken Tortilla Soup so I will have to use this recipe! Thank you so much for this great list!

  7. Ooh these are some delicious looking soups! I love the classic Tomato Basil, you can’t go wrong with that, and the Black Bean one looks like a great choice to make too!

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