12 Great Soup Recipes
This year I hosted a “Souper Bowl” party, here are 12 Great Soup Recipes for your own Super Bowl Party or weeknight dinner.
I always love to coin a phase and host parties with an ironic theme, but the idea of a souper, super bowl party just seemed a little too obvious to me. I gathered up 12 Great Soup Recipes all in one spot for your Super Bowl Party, or rather your souper bowl party.Honestly, 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. We 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.
Tip:You can purchase bread bowls from local bakeries Publix or even Atlanta Bread or Panera.
Soup 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.Let’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
Vidalia French Onion Soup
Equipment
- Instant Pot
- Stock Pot
- Ladle
- Knife
- Cutting Board
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
- Preheat the oven to 450°F to toast your olive oil coated bread.
- Half your onions then slice all into thin strips.
- 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.
- Then stir in the dry onion soup mix to your onions
- Add both cans of beef consomme' and fill to Instant Pot's max fill line with the beef stock.
- Place lid on your Instant Pot and set for Manual High Pressure Cook for 12 minutes.
- 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.
- 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.
- 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
Homemade Tomato Basil Soup
Equipment
- Instant Pot
- Knife
- Cutting Board
- Stock Pot
- Ladle
- Blender
- Large Mixing Bowl
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
Instructions
- Add mixture of tomatoes, butter, onion, and garlic to your Instant Pot. Add stock to fill line.
- 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.
- 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
- 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.
- 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. Chili – Southwestern White Bean Chicken or Heart Red Bean Chili
My husband love chili and I am known for making either a traditional hearty red bean beef chili, or this amazing Southwestern White Bean Chili, which I am always asked for the recipe. Filled with green chilis and seasoned ground chicken I have to say it is my go to favorite as well.
Hearty Red Bean Beef Chili
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Stock Pot
- Knife
- Cutting Board
- Bamboo Spurtles
- Ladle
Ingredients
- 1 lb Ground Sirloin
- 2 tbsp Olive Oil
- 1 Onion Optional
- 1 Green Bell Pepper Optional
- 1 can Fire Roasted Tomatoes
- 2 cans Chili Beans
- 1 can Tomato Sauce
- 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
- Premix all the spices together, and set to side.
- Set your Instant Pot to Saute add olive oil, all peppers and onions (optional Jalapenos). sweat for for 5 minutes.
- Add in ground sirloin, and lightly brown for 10 minutes. Adding all your chili spices to toast into the meat.
- Drop in your chocolate squares to melt during the 2-3 minutes of cooking.
- Add tomatoes, beans and beef stock to pot.
- Secure lid and set to manual high pressure cook for 20 minutes
- When finished cooking quick release the vent.
- Serve up chili and garnish with cheese jalapenos and sour cream. This makes a great chili mac too!
4. Shrimp & Corn Chowder
Shrimp & Corn Chowder
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
- Set Instant Pot to Saute and add Bacon, crisp and remove to paper towel lined plate to drain.
- Use bacon grease to saute peppers, garlic, and onions for 7-8 minutes until lightly browned.
- Then add tomatoes and corn. Top with chicken stock and old bay.
- Cancel the Saute setting. Place lid on Instant Pot and cook for 10 minutes and High Pressure Manual.
- When cooking process is done quick release the steam. Stir in cream and shrimp.
- 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
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
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
- Set Instant Pot to saute add 1 tbsp of oil and your diced chicken to lightly brown for 5 minutes
- Next add in your Andouille sausage for and additional 3 minutes.
- Add all remaining ingredients except shrimp, to your Instant Pot
- Place lid on top seal and cook at high pressure manual for 20 minutes
- When finished quick vent the steam and stir in you shimp.
6. Chicken, Barley & Quinoa Soup
Chicken, Barley & Quinoa Soup
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
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
- Place InstaPot on Saute'. Add olive oil and mirepoix mix sauté for 5 mins.
- Cut Chicken into 1" chunks coat with Herbs De Provence. Add to pot and brown. Repeat for Sausage (optional)
- Add mushrooms, broth, Quinoa, and Knorr Chicken Bouillon to pot and stir.
- Place lid on pot and set to high pressure cook for 10 minutes.
- Allow to cool and decompress before opening, garnish with thyme and chives, serve with crusty bread
7. Chicken Tortilla Soup
Chicken Tortilla Soup
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Stock Pot
- Bamboo Spurtles
- Ladle
- Knife
- Cutting Board
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
Instructions
- Place Instant Pot on Saute setting, add the chicken, onions, and garlic to the pot. Once browned after 5-7 minutes turn off pot.
- Pour the chicken stock over the corn, tomatoes, beans, jalapenos and rice.
- Place the lid on, lock it, and cook the mixture on manual high pressure for 10 minutes.
- 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
This is one of my favorite recipes for the fall and winter months. Not only is it low calorie but it is also all organic if you make it from my recipe seen here at this link: Butternut Squash Soup
9. Pioneer Chicken & Wild Rice Soup
This is the soup I demonstrated LIVE on my YouTube channel at a local Dillard’s Event. So if you would like you watch it come together as a subscriber over at my YouTube Channel click on over! It also makes an easy mason jar gift or hostess gift in a jar paired with a fresh loaf of bread and rosemary plant.
Pioneer Chicken & Wild Rice Soup
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Bamboo Spurtles
- Stock Pot
- Ladle
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
Instructions
- Add Seasoned Chicken (with seasoned salt) and Mirepoix to Instant Pot and Saute' with olive oil for 10 minutes.
- Then place all ingredient into the Instant Pot, except for the gravy mix and milk. Only fill with stock to just below your Instant Pot fill line, you may have stock in reserve with can be used to thin at the end.
- Stir to combine. Cover, seal the lid, and cook on manual/high pressure for 20 minutes.
- When finished, allow to vent naturally this may take 10 minutes, then use the quick release function to vent steam remaining steam.
- While cooking, mix gravy mix, and milk in separate bowl, to make a roux.
- 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
10. Italian Wedding Soup
Italian Wedding Soup
Equipment
- Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
- Stock Pot
- Ladle
- Bamboo Spurtles
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
- Place Instant Pot on Saute' for 15 minutes
- Add oil and Saute' Mirepoix and carrots for the first 5 minutes.
- Stir in meatballs, and Knorr Seasoning saute' for additional 10 minutes
- 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.
- 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.
- Cover pot and allow to stay warm for 5 minutes.
- Ladle soup into bowls and top with Parmesan cheese. Serve with a crusty Italian Garlic bread.
11. Black Bean Soup
I love to make this soup as year round staple, however it does make a great spooky treat around Halloween just because of its marvelous coloration. You can grab this recipe and see how I pulled it together for a fall treat here: Easy Black Bean Soup
12. Easy Udon Noodle Soup
You will want to season you chicken breast and roast them in your Air Fryer at 390 degrees for 20- 25 minutes depending on thickness of the breast. You will also be turning them halfway through the cooking time so set your timer. For a little extra flavor you can also roast your sliced carrots by adding them in for the last 5-7 minutes of cooking. Also pre cook you udon noodle for 2 minutes in a pot of boiling water. If you prefer you can also use a thick cut ramen noodle or even a soba noodle in place of the udon noodle. They are both delicious in this recipe, thus they can interchangeable if you like. I also tossed a egg in to the pot at the same time for a soft cooked hard boiled egg to add to the top of my dish.
Know Your Noodles, what are the differences between Soba, Udon, and Ramen? It boils down to what the noodle is made of: Soba noodles are made of buckwheat, while Ramen and Udon are made with wheat flour. Another difference between Ramen and Udon is that Udon is cut into thick pieces and is chewy while Ramen is thinner.
Easy Udon Noodle Soup
Equipment
- Stock Pot or Instant Pot
- Air Fryer
- Tongs
- Ladle
- Spatula
- Knife
- Cutting Board
Ingredients
- 1 lb Chicken Breast
- 12 oz Noodles- Udon, Ramen or Soba
- 4 cloves Garlic Peeled, Minced
- 1 thumb Ginger
- 2 Scallion Sliced
- 4 large Carrots Sliced
- 4 tbsp Soy Sauce
- 2 tbsp Sesame Oil
- 7 cup Stock I used Chicken you can use any kind you prefer
- 2 tbsp Knorr Chicken Bouillon
- 1 tbsp Sesame Seeds
- 1 tsp Red Chili Flakes
- 6 oz Fresh Spinach
- 4 tbsp Tamari or Soy Sauce
- 2-4 Eggs Optional- soft Boiled Egg Garnish
Instructions
- Season your chicken breast and roast them in your Air Fryer at 390 degrees for 20- 25 minutes depending on thickness of the breast.
- You will also be turning them halfway through the cooking time so set your timer. For a little extra flavor you can also roast your sliced carrots by adding them in for the last 5-7 minutes of cooking.
- Pre cook you undon noodle for 2 minutes in a pot of boiling water. I also tossed a egg in to the pot at the same time for a soft cooked hard boiled egg to add to the top of my dish.
- To make the broth you start by lightly browning your garlic and ginger with 2 tbsp on sesame oil in the bottom of your stock pot..
- Add in 7 cups of stock of you choice, Tamari/soy sauce, red chili flakes, and 2 tbsp knorr chicken seasoning.
- Bring to a boil. The add in you scallions, carrots and sliced chicken. Add in you precooked noodles and spinach, top with french fried onions, sesame seeds and soft boiled egg halves. Enjoy!
To make the broth you start by lightly browning your garlic and ginger with 2 tbsp on sesame oil in the bottom of your stock pot. Add in 7 cups of stock of you choice, Tamari/soy sauce, red chili flakes, and 2 tbsp knorr chicken seasoning. Bring to a boil. The add in you scallions, carrots and sliced chicken. Add in you precooked noodles and spinach, top with french fried onions, sesame seeds and soft boiled egg halves.
My Favorite Soup Pots & Kitchen Picks:
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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
I love soups! I’m defiantly going to try the white bean chicken chili. It sounds delicious. Thank you for putting these together.
The ultimate soup collection! I’ll be pinning this 😉
I pinned this..great recipes for anytime during the winter!
I always make chili for superbowl and your version of it looks AMAZING!!
Great recipes. Some many different types. I love a good soup. Tomato Basil is probably my favorite!
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!
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!
Its so cold here, this post is RIGHT ON TIME! I can’t wait to try some of these and add them the rotation of soups for my family!
You’ve read my mind with the mood I’m feeling lately! I love onions, so that onion soup is calling my name. Really all of them are! I love that they are soups my whole family would love, as well.
The onion one sounds delicious! I need to make it
I love the Gumbo one! Gonna try that soon! I love the Butternut Squash too and been cooking that ever since!