Best Soup Recipes

Full of fresh vegetables, vitamins and minerals, soup is a great way to eat your daily portions of fresh fruit and veg.

Not only are these a healthy option, but they're easy to make ahead and freeze daily portions. 

Baked French Onion Soup Recipe

If you enjoy the finest in French cuisine, you'll enjoy this wonderful meal in a bowl.

Serves 6

Ingredients

3 tablespoons Olive Oil 4 large Onions, sliced 2 cloves Garlic, minced 2 tablespoons Flour 3 cups Beef Stock 1 cup Dry White Wine 1/2 teaspoon Dried Thyme 1 Bay Leaf S alt and Fresh Ground Pepper, to taste 6 slices Crusty French Bread 3 tablespoons Butter 2-3 cups Grated Swiss Cheese Preheat oven to 400F Saute onions in oil in a Dutch oven over low heat until tender and golden yellow, about 20 to 25 minutes. Sprinkle flour over the onions and stir until flour is cooked (just a few minutes) Add stock and wine and bring gently to the boil Add the thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to season Meanwhile, butter bread slices with butter or spread and brown under the grill When soup is ready, spoon into ovenproof bowls; top each with one of the slices of toast. Divide cheese evenly over the toast in each bowl. Place bowls on baking sheet Bake for 10 to 15 minutes or until the cheese is bubbling and golden.

 Serve hot!

Best Chicken Soup Recipe

Butternut Squash Soup Recipe

Traditional Swedish Split Pea Soup

Soups are essential in traditional Swedish cuisine. One soup in particular–ärtsoppa—or yellow pea soup - is still eaten every Thursday in many households. 

Ingredients

1 pound whole dried yellow peas (split peas are acceptable)

2 onions, chopped fine

1 whole onion, peeled, halved, and each half stuck with 1 whole clove

1/2 pound piece lean salt pork

1/4 teaspoon marjoram

1/2 teaspoon thyme

Salt (if needed)

Whole-grain brown mustard

1. Soak the peas in water at least 12 hours.

2. Drain the peas, put them in a large saucepan, cover with 6 cups cold water, chopped onions, and the onion halves with cloves. Bring to a boil, then reduce heat to a medium simmer. Add the salt pork, cover, and let simmer for about 90 minutes, skimming off any foam that rises to the surface. Add the marjoram and thyme to the pan, stir, and let simmer another 15 minutes. Season to taste with salt. Remove the pork, allow to cool just until comfortable to handle, then cut into pieces. Remove and discard the onion halves with their cloves.

3. Divide the pork among rimmed bowls, then ladle the soup over it. Pass a bowl of grainy brown mustard at the table.