Zesty, warming, and wallet-friendly—these soups are your new best friends for cozy nights in. Whether you’re craving quick comfort or a simple dinner solution, our roundup of 18 budget-friendly recipes has you covered. From hearty classics to easy-to-make favorites, each bowl promises flavor without the fuss. Dive in and discover your next go-to soup that’s as kind to your taste buds as it is to your budget!
Chicken Noodle Soup with Homemade Broth
A comforting classic elevated through careful craftsmanship, this chicken noodle soup begins with a rich homemade broth that transforms humble ingredients into a soul-warming masterpiece. As the steam rises from the pot, it carries the promise of deep, savory flavor and tender, satisfying bites in every spoonful.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Whole chicken – 1 (about 4 lbs)
– Carrots – 2 cups, chopped
– Celery – 1 cup, chopped
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Egg noodles – 8 oz
– Water – 12 cups
– Kosher salt – 2 tsp
– Black peppercorns – 1 tsp
– Fresh thyme – 4 sprigs
Instructions
1. Place the whole chicken in a large stockpot and add 12 cups of water.
2. Bring the water to a boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of simmering for a clearer broth.
4. Add the chopped carrots, celery, onion, minced garlic, kosher salt, black peppercorns, and fresh thyme sprigs to the pot.
5. Simmer the broth uncovered for 2 hours, maintaining a temperature of 190°F to 200°F.
6. Remove the chicken from the pot using tongs and place it on a cutting board to cool for 15 minutes.
7. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
8. Shred the chicken meat from the bones, discarding the skin and bones, and return the shredded meat to the strained broth.
9. Bring the broth with chicken back to a simmer over medium heat.
10. Add the egg noodles and cook for 8-10 minutes until tender but still firm to the bite.
11. Taste the soup and adjust seasoning with additional salt if needed before serving.
Lusciously silky broth coats each strand of noodle, while the tender chicken and sweet carrots create a harmonious balance in every bite. For a creative twist, serve with a drizzle of chili oil or a sprinkle of fresh dill to brighten the deep, savory notes.
Tomato Basil Soup with Croutons
A velvety, sun-kissed embrace of ripe tomatoes and fragrant basil, this classic soup transforms humble ingredients into a comforting, elegant meal that warms from the inside out, perfect for a cozy winter evening or a light, sophisticated lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Canned whole peeled tomatoes – 28 oz
– Vegetable broth – 2 cups
– Fresh basil leaves – 1 cup, packed
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Baguette – 1, cut into 1-inch cubes
Instructions
1. Preheat your oven to 375°F.
2. In a large pot over medium heat, add 1 tablespoon of olive oil and the diced onion, sautéing for 5–7 minutes until translucent and soft.
3. Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in the canned tomatoes with their juices and the vegetable broth, using a wooden spoon to gently break the tomatoes apart.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
6. While the soup simmers, toss the baguette cubes with the remaining 1 tablespoon of olive oil on a baking sheet, spreading them in a single layer.
7. Bake the bread cubes in the preheated oven for 10–12 minutes, turning halfway through, until golden brown and crisp to create croutons.
8. Remove the soup from heat and carefully blend it until smooth using an immersion blender or transferring to a countertop blender in batches.
9. Stir in the fresh basil leaves, heavy cream, salt, and black pepper until fully incorporated and the basil is wilted.
10. Ladle the hot soup into bowls and top generously with the baked croutons.
Velvety and rich, this soup boasts a silky texture from the blended tomatoes and cream, with the bright acidity of the fruit balanced by the herbal sweetness of basil. For a creative twist, drizzle with a swirl of extra virgin olive oil or sprinkle with grated Parmesan just before serving, allowing the croutons to soak up the luxurious broth for a satisfying crunch in every spoonful.
Minestrone Soup with Pasta and Beans
On a crisp winter afternoon, few dishes offer the same comforting embrace as a steaming bowl of minestrone soup, where tender pasta and hearty beans mingle in a rich, herb-infused broth. This classic Italian soup transforms humble vegetables into a nourishing masterpiece, perfect for gathering around the table. Its rustic elegance lies in the harmonious blend of textures and deep, savory flavors that develop with patient simmering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Carrots – 2, diced
– Celery stalks – 2, diced
– Garlic cloves – 3, minced
– Diced tomatoes – 1 (28-oz) can
– Vegetable broth – 6 cups
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cannellini beans – 1 (15-oz) can, drained and rinsed
– Ditalini pasta – 1 cup
– Fresh basil – ¼ cup, chopped
– Parmesan cheese – ½ cup, grated
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, cooking for 8 minutes until softened, stirring occasionally.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can of diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits for added depth.
5. Add 6 cups of vegetable broth, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper, bringing the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld.
7. Stir in 1 can of drained and rinsed cannellini beans and 1 cup of ditalini pasta, cooking uncovered for 10 minutes until the pasta is al dente, stirring every 3 minutes to prevent sticking.
8. Remove the pot from the heat and fold in ¼ cup of chopped fresh basil, letting it wilt for 2 minutes.
9. Ladle the soup into bowls and top each serving with a sprinkle of ½ cup grated Parmesan cheese.
Mellow and satisfying, this soup boasts a velvety broth enveloping the firm bite of pasta and creamy beans. For a creative twist, serve it with a drizzle of extra virgin olive oil and crusty bread for dipping, allowing the rustic flavors to shine in every spoonful.
Split Pea Soup with Ham
Fragrant and comforting, split pea soup with ham is a timeless classic that transforms humble ingredients into a velvety, soul-warming bowl. This recipe delivers a rich, savory depth with minimal effort, making it perfect for cozy gatherings or a nourishing weeknight meal. Its vibrant green hue and smoky ham essence evoke the warmth of home cooking at its finest.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Dried green split peas – 1 lb
– Ham bone – 1
– Yellow onion – 1 large, diced
– Carrots – 2 large, diced
– Celery stalks – 2, diced
– Garlic cloves – 3, minced
– Olive oil – 2 tbsp
– Water – 8 cups
– Bay leaves – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Rinse the dried green split peas under cold water in a colander until the water runs clear, discarding any debris.
2. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
3. Add the diced yellow onion, carrots, and celery to the pot, sautéing for 8–10 minutes until softened and lightly golden.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Place the ham bone in the pot, then pour in the water and add the rinsed split peas, bay leaves, salt, and black pepper.
6. Bring the mixture to a boil over high heat, then reduce to a low simmer, partially covering the pot with a lid.
7. Simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking, until the split peas are completely tender and broken down.
8. Remove the ham bone from the pot and let it cool slightly on a cutting board for 5 minutes.
9. Shred any meat from the ham bone using two forks, discarding the bone and any fat, then return the shredded ham to the soup.
10. Discard the bay leaves, then taste and adjust seasoning if needed, adding more salt or pepper in small increments.
Tip: For a smoother texture, use an immersion blender to purée half the soup directly in the pot. Tip: If the soup thickens too much upon cooling, thin it with a splash of water or broth when reheating. Tip: Enhance flavor by sautéing the vegetables until deeply caramelized, which adds a sweet, rich base.
The finished soup boasts a luxuriously creamy texture with tender ham shreds throughout, offering a balanced savory-sweet flavor from the slow-cooked vegetables. Serve it hot with a drizzle of olive oil and crusty bread for dipping, or garnish with fresh herbs like thyme for a bright finish.
Vegetable Barley Soup
Fragrant and nourishing, this vegetable barley soup transforms humble ingredients into a deeply satisfying meal, perfect for chilly evenings when comfort is craved. Its rich broth, brimming with tender vegetables and chewy barley, offers both warmth and wholesomeness in every spoonful. This recipe balances simplicity with depth, creating a dish that feels both rustic and refined.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Carrots – 2 medium, peeled and diced
– Celery – 2 stalks, diced
– Garlic – 3 cloves, minced
– Vegetable broth – 8 cups
– Pearl barley – 1 cup
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion, carrots, and celery to the pot, stirring to coat in oil.
3. Sauté vegetables for 8–10 minutes until softened and onions are translucent, stirring occasionally to prevent sticking.
4. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in vegetable broth, scraping the bottom of the pot to release any browned bits for added flavor.
6. Add pearl barley, bay leaf, salt, and black pepper to the pot, stirring to combine.
7. Bring soup to a boil over high heat, then reduce heat to low and cover with a lid.
8. Simmer soup for 30–35 minutes until barley is tender and has absorbed some liquid, checking at 25 minutes to avoid overcooking.
9. Remove pot from heat and discard the bay leaf.
10. Stir in chopped fresh parsley just before serving to preserve its bright color and fresh flavor.
Hearty and aromatic, this soup boasts a velvety broth with a subtle sweetness from the carrots, complemented by the earthy chew of barley. For a creative twist, top each bowl with a dollop of pesto or a sprinkle of grated Parmesan to enhance its savory notes, making it a versatile centerpiece for any table.
Cabbage and Potato Soup
There’s something profoundly comforting about a bowl of cabbage and potato soup, a humble dish transformed into an elegant, velvety puree that warms from the inside out. This recipe pares the ingredients down to their essence, allowing the natural sweetness of the vegetables to shine through a silky, luxurious texture. It’s the perfect centerpiece for a quiet winter evening, offering both simplicity and sophistication in every spoonful.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Unsalted butter – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Green cabbage – ½ small head, cored and thinly sliced
– Yukon Gold potatoes – 1 lb, peeled and cubed
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the diced yellow onion and cook, stirring occasionally, for 5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
4. Add the thinly sliced green cabbage to the pot and cook, stirring frequently, for 8 minutes until it has wilted and softened.
5. Tip: For deeper flavor, let the cabbage develop a light golden color at the edges before proceeding.
6. Add the peeled, cubed Yukon Gold potatoes and vegetable broth to the pot.
7. Increase the heat to high and bring the mixture to a boil.
8. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes until the potatoes are completely tender when pierced with a fork.
9. Carefully transfer the soup in batches to a blender, filling it no more than halfway, and puree until completely smooth.
10. Tip: For safety, remove the center cap from the blender lid and cover it with a folded kitchen towel to allow steam to escape while blending.
11. Return the pureed soup to the pot and place it over low heat.
12. Stir in the heavy cream, salt, and black pepper until fully incorporated and heated through, about 2 minutes.
13. Tip: Taste and adjust seasoning only at this final stage, as the flavors concentrate during cooking and blending.
14. Ladle the hot soup into bowls and serve immediately.
Now, this soup achieves a remarkably smooth, creamy consistency without a hint of graininess, thanks to the starch from the potatoes. Its flavor is subtly sweet and earthy, with the cabbage lending a delicate backbone that avoids any bitterness. For a creative twist, garnish each bowl with a drizzle of browned butter, a sprinkle of crispy fried shallots, or a few fresh chives to add contrasting texture and brightness.
Black Bean Soup with Lime
Meticulously crafted yet wonderfully approachable, this black bean soup with lime offers a sophisticated take on a comforting classic. Its velvety texture and bright citrus notes create a harmonious balance that feels both nourishing and elegant, perfect for a cozy winter evening or a light lunch. With minimal ingredients and straightforward techniques, it delivers restaurant-quality depth in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Ground cumin – 1 tsp
– Dried oregano – ½ tsp
– Black beans – 2 (15-oz) cans, drained and rinsed
– Vegetable broth – 4 cups
– Lime – 1, juiced
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
3. Stir in minced garlic, ground cumin, and dried oregano, cooking until fragrant, 30 seconds.
4. Tip: Blooming the spices briefly enhances their flavor without burning them.
5. Add drained black beans and vegetable broth, bringing to a gentle boil.
6. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld.
7. Tip: Simmering uncovered for the last 5 minutes can thicken the soup if desired.
8. Carefully transfer half the soup to a blender and blend until smooth, about 1 minute.
9. Return blended soup to the pot, stirring to combine with the chunky portion.
10. Stir in lime juice and salt, heating through for 2 minutes.
11. Tip: Add lime juice off-heat to preserve its bright, fresh acidity.
12. Ladle soup into bowls and garnish with chopped cilantro.
This soup achieves a luxurious, creamy consistency from blending half the beans, while the remaining whole beans provide pleasant texture. The cumin and oregano lend earthy warmth, beautifully contrasted by the zesty lime finish. Try serving it with a dollop of sour cream or alongside warm cornbread for a complete, satisfying meal.
Pumpkin Soup with Coconut Milk
Lusciously smooth and warmly spiced, this pumpkin soup with coconut milk is the ultimate autumnal comfort food, transforming humble ingredients into an elegant bowl of velvety richness that’s both nourishing and deeply satisfying. Its creamy texture and harmonious blend of sweet, savory, and subtly aromatic notes make it a standout dish for cozy evenings or festive gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Pumpkin puree – 2 cups
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 3 cups
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Ground ginger – 1 tsp
– Ground nutmeg – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 1 minute, being careful not to let it brown.
4. Add pumpkin puree, ground ginger, ground nutmeg, salt, and black pepper, stirring to combine thoroughly.
5. Pour in vegetable broth and bring the mixture to a gentle boil, then reduce heat to low.
6. Simmer uncovered for 20 minutes, stirring occasionally to prevent sticking, allowing flavors to meld.
7. Stir in coconut milk until fully incorporated and heat through for 5 minutes without boiling.
8. Remove from heat and use an immersion blender to puree the soup directly in the pot until completely smooth, about 2–3 minutes.
9. Taste and adjust seasoning if needed, then ladle into bowls immediately.
Mellow and velvety, this soup boasts a luxurious texture that clings to the spoon, with the coconut milk lending a subtle sweetness that balances the earthy pumpkin and warm spices. For a creative twist, garnish with toasted pumpkin seeds, a drizzle of chili oil, or a swirl of extra coconut milk to enhance its visual appeal and depth of flavor.
French Onion Soup with Crusty Bread
Revered for its deep, caramelized sweetness and comforting warmth, French onion soup transforms humble ingredients into an elegant, soul-satisfying classic. This version, crowned with crusty, cheese-topped bread, is the perfect centerpiece for a cozy winter gathering or a sophisticated starter.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– Yellow onions – 4 large
– Unsalted butter – 4 tbsp
– All-purpose flour – 2 tbsp
– Dry white wine – ½ cup
– Beef broth – 6 cups
– Fresh thyme – 4 sprigs
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Baguette – 1 loaf
– Gruyère cheese – 2 cups, shredded
Instructions
1. Peel and thinly slice 4 large yellow onions into uniform half-moons.
2. Melt 4 tbsp of unsalted butter in a large Dutch oven or heavy pot over medium-low heat.
3. Add all sliced onions to the pot and cook, stirring occasionally, for 45 minutes until deeply golden and caramelized. (Tip: Do not rush this step; low, slow cooking is key for developing complex flavor.)
4. Sprinkle 2 tbsp of all-purpose flour over the caramelized onions and cook, stirring constantly, for 2 minutes to form a roux.
5. Pour in ½ cup of dry white wine, scraping up any browned bits from the bottom of the pot, and cook for 3 minutes until the liquid is reduced by half.
6. Add 6 cups of beef broth, 4 sprigs of fresh thyme, 1 bay leaf, 1 tsp of salt, and ½ tsp of black pepper to the pot.
7. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 30 minutes. (Tip: Simmering gently allows the flavors to meld without reducing the broth too much.)
8. While the soup simmers, preheat your oven’s broiler to 500°F.
9. Slice the baguette into 1-inch thick rounds and toast them under the broiler for 1-2 minutes per side until crisp and golden.
10. Remove the thyme sprigs and bay leaf from the finished soup and discard them.
11. Ladle the hot soup into 4 oven-safe bowls, filling them three-quarters full.
12. Place 2 toasted baguette slices on top of the soup in each bowl and evenly cover them with 2 cups of shredded Gruyère cheese.
13. Place the bowls on a baking sheet and broil for 3-5 minutes until the cheese is bubbly and browned in spots. (Tip: Watch closely during broiling, as the cheese can burn quickly.)
14. Carefully remove the bowls from the oven and let them rest for 5 minutes before serving.
Yielded from this patient process, the soup boasts a rich, savory broth with a subtle sweetness, perfectly balanced by the sharp, melted Gruyère. For a creative twist, serve individual portions in hollowed-out onion bowls or garnish with a drizzle of truffle oil just before the cheese-topped bread is added.
Spicy Tomato and Lentil Soup
Lusciously warming and deeply satisfying, this Spicy Tomato and Lentil Soup transforms humble ingredients into a vibrant, soul-nourishing bowl. Its rich, velvety base, punctuated with earthy lentils and a gentle heat, offers comfort on the chilliest of evenings, making it an ideal centerpiece for a simple yet elegant meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Red lentils – 1 cup
– Crushed tomatoes – 1 (28-ounce) can
– Vegetable broth – 4 cups
– Ground cumin – 1 tsp
– Smoked paprika – ½ tsp
– Crushed red pepper flakes – ¼ tsp
– Salt – 1 tsp
– Fresh lemon juice – 2 tbsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until translucent and softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the red lentils, crushed tomatoes, vegetable broth, ground cumin, smoked paprika, crushed red pepper flakes, and salt to the pot.
5. Bring the mixture to a boil over high heat.
6. Immediately reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring once halfway through, until the lentils are tender.
7. Remove the pot from the heat and stir in the fresh lemon juice.
8. Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy, about 1–2 minutes. (Tip: For a chunkier texture, blend only half the soup.)
9. Taste the soup and adjust seasoning if necessary. (Tip: If the soup is too thick, stir in additional broth, ¼ cup at a time, until desired consistency is reached.)
10. Ladle the hot soup into bowls and serve immediately. (Tip: For a beautiful finish, garnish each bowl with a drizzle of olive oil and a sprinkle of fresh herbs.)
This soup boasts a luxuriously smooth, velvety texture that clings to the spoon, with the earthy lentils providing subtle body. The flavor is a harmonious balance of bright tomato acidity, warm spices, and a lingering, gentle heat from the pepper flakes. Transform it into a complete meal by serving it alongside crusty bread for dipping or topping it with a dollop of cool Greek yogurt to contrast the warmth.
Summary
Overall, these 18 budget-friendly soups prove that delicious, comforting meals don’t require a big grocery bill. We hope you find a new favorite to warm up your kitchen! Give a recipe a try, then drop a comment below telling us which one you loved. If this roundup helped you save, please share it on Pinterest to help other home cooks do the same. Happy cooking!
