Cozying up to a warm and comforting bowl of soup is one of life’s greatest pleasures. And when it’s just you and your loved one, making a big batch of soup can be a bit excessive – not to mention the leftovers that might go uneaten. That’s why we’ve curated 20 delicious small batch soup recipes, perfect for two people. From classic comfort foods like creamy tomato basil and chicken noodle, to more adventurous options like spicy lentil and Thai coconut, there’s something on this list for every taste bud.
In this article, we’ll dive into the world of small batch soups that are easy to make, delicious, and perfect for a cozy night in with your favorite person. So grab a spoon and let’s get started!
Creamy small batch tomato basil soup
This recipe yields a rich and creamy tomato soup that’s perfect for a cozy evening or as a starter for a special occasion. With just a few ingredients and minimal prep time, you’ll be enjoying the flavors of summer in no time.
Ingredients:
– 2 lbs fresh tomatoes (or 1 can of crushed tomatoes), diced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the diced tomatoes, olive oil, salt, and pepper. Cook for 10-12 minutes or until the soup has thickened slightly.
4. Stir in the heavy cream and dried basil. Simmer for 5 minutes to allow the flavors to meld together.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Small batch chicken noodle soup
This recipe makes just enough soup for a solo meal or a small gathering, without sacrificing flavor. This classic comfort food is perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth (low-sodium)
– 1/2 cup uncooked egg noodles
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until chicken is cooked through.
4. Add noodles and thyme; cook for an additional 8-10 minutes or until noodles are tender.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spicy small batch lentil soup
This recipe makes a deliciously spicy and comforting lentil soup perfect for a small group or a solo meal. With just a few ingredients, you can whip up a flavorful pot in no time.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a medium pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic, cumin, smoked paprika (if using), and cayenne pepper. Cook for 1 minute.
4. Add the lentils, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
Small batch butternut squash soup
Warm Up with This Cozy Small Batch Butternut Squash Soup Recipe
Make a big impact with this small batch butternut squash soup recipe! Perfect for a chilly fall or winter evening, this creamy and comforting soup is ready in just 30 minutes.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 2 tablespoons of unsalted butter
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1/2 teaspoon of smoked paprika
– 1/2 cup of chicken or vegetable broth
– 1/2 cup of heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 30 minutes or until tender.
4. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent.
5. Add the garlic, cumin, smoked paprika, broth, and roasted squash to the pot. Blend until smooth.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with a sprinkle of nutmeg or croutons if desired.
Cooking Time: 30 minutes
Hearty small batch beef and barley soup
This comforting soup is a perfect blend of tender beef, nutty barley, and rich flavors. With only a few ingredients and simple preparation, you’ll have a warm and satisfying meal in no time.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 cups beef broth
– 1 cup pearled barley
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, thyme, broth, and barley. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the barley is tender.
4. Season with salt and pepper to taste.
Cooking Time: 1 hour
Small batch creamy potato leek soup
This small-batch recipe yields a rich and comforting potato leek soup, perfect for a chilly evening with loved ones. With just the right balance of creamy texture and subtle sweetness, this soup is sure to become a new favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large leek, white and light green parts only, sliced
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh chives or scallions for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
2. Add diced potatoes, heavy cream, and chicken broth. Bring to a simmer.
3. Reduce heat to low and let soup cook for 15-20 minutes or until potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives or scallions if desired.
Cooking Time: 20-25 minutes
Small batch minestrone soup
This recipe yields a flavorful and hearty small batch of minestrone soup that’s perfect for a cozy evening meal or as a comforting side dish. With a medley of vegetables, beans, and pasta, this Italian-inspired soup is sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup canned crushed tomatoes
– 1/4 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1/2 cup cooked kidney beans, drained and rinsed
– 1/2 cup diced bell pepper
– 1/2 cup diced zucchini
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the vegetable broth, crushed tomatoes, pasta, kidney beans, bell pepper, and zucchini.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Small batch mushroom wild rice soup
This hearty soup is perfect for a chilly evening or a comforting lunch. With a rich, earthy flavor and tender wild rice, it’s sure to become a new favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 cup wild rice blend
– 4 cups vegetable broth
– 1/2 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Stir in the wild rice blend and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until the rice is tender.
6. Taste and adjust seasoning as needed. If using cheese, stir it in during the last 2 minutes of cooking.
7. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Small batch carrot ginger soup
This recipe yields a deliciously comforting and flavorful soup that’s perfect for a cozy evening or as a healthy lunch option. With its vibrant orange color and subtle kick from the ginger, this small batch carrot ginger soup is sure to become a new favorite.
Ingredients:
– 2 large carrots, peeled and chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little bit of oil until tender.
2. Add the broth and bring the mixture to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the carrots are very tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Small batch creamy broccoli cheddar soup
Savor the comforting flavors of this small batch creamy broccoli cheddar soup, perfect for a cozy evening or as a satisfying lunch.
Ingredients:
– 2 cups broccoli florets
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated cheddar cheese
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add broccoli florets and cook until tender, about 5 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender or transfer soup to a blender, blending until smooth.
5. Stir in heavy cream and cheddar cheese until melted and creamy. Season with salt and pepper.
Cooking Time: 20-25 minutes
Small batch tortilla soup
This recipe makes just enough tortilla soup for a cozy night in or a quick lunch at work. It’s a flavorful and comforting blend of spices, vegetables, and tender chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortilla chips, crushed or torn into pieces
– Optional toppings: shredded cheese, diced avocado, sour cream, cilantro
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the diced tomatoes, chicken broth, cumin, paprika, salt, and pepper.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
5. Add the crushed tortilla chips to the pot and stir to combine.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your choice of toppings.
Cooking Time: 20-25 minutes
Small batch split pea soup
This recipe yields a rich and creamy split pea soup in just 30 minutes, perfect for a weeknight dinner or a weekend lunch. With only 6 ingredients and minimal prep time, this small batch recipe is ideal for busy home cooks.
Ingredients:
– 1 cup dried green split peas
– 2 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup milk or heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a medium pot, sauté the chopped onion and minced garlic in a little water until softened.
2. Add the dried split peas, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes or until the peas are tender.
3. Use an immersion blender to puree the soup to your desired consistency. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
4. Add milk or heavy cream (if using) and stir to combine.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30 minutes
Small batch French onion soup
This small batch recipe yields a rich and savory French onion soup that’s perfect for a cozy dinner or special occasion. With its caramelized onions, melted cheese, and croutons, this soup is sure to impress.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/4 cup dry white wine (optional)
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 slices baguette, toasted
– 2 tablespoons grated Gruyère cheese
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onions and cook until caramelized, stirring occasionally (about 20 minutes).
2. If using wine, add it to the pan and cook for an additional 2 minutes.
3. Add broth and thyme; bring to a simmer. Reduce heat and let cook for 10-15 minutes or until soup has reduced slightly.
4. Preheat broiler.
5. Ladle soup into oven-proof bowls. Top each bowl with toasted baguette, Gruyère cheese, and a pinch of salt and pepper.
6. Broil until cheese is melted and bubbly (about 2-3 minutes).
7. Serve immediately.
Cooking Time: 35-40 minutes
Small batch creamy corn chowder
This small-batch creamy corn chowder is a perfect treat for a chilly evening or a comforting meal any time of the year. With its rich and velvety texture, this recipe serves 2-3 people, making it an ideal option for a date night or a family dinner.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup all-purpose flour
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons unsalted butter
Instructions:
1. In a large saucepan, melt the butter over medium heat. Add the onion and garlic; cook until the onion is translucent (3-4 minutes).
2. Stir in the corn kernels, heavy cream, whole milk, flour, paprika, salt, and pepper.
3. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10-12 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed.
Cooking Time: 15-18 minutes
Small batch Thai coconut soup
This small-batch Thai coconut soup recipe serves 2-3 people, making it perfect for a cozy dinner or a quick lunch. With its rich coconut milk, tender chicken, and aromatic spices, this dish is sure to satisfy your cravings.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups coconut milk
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/4 cup fish sauce (or tamari for vegan option)
– 1/4 cup water
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little oil until softened.
2. Add the chicken and cook until browned.
3. Stir in curry paste, fish sauce, water, cumin, salt, and pepper. Bring to a simmer.
4. Reduce heat and add coconut milk. Simmer for 10-12 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: 20-25 minutes
Small batch white bean and kale soup
This small-batch recipe makes a deliciously comforting soup that’s perfect for a weeknight dinner or a cozy lunch. With just a few ingredients, you’ll have a flavorful and nutritious meal in no time.
Ingredients:
– 1 cup dried cannellini beans, soaked overnight and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and discarded, leaves chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the soaked cannellini beans, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the beans are tender.
5. Stir in the chopped kale and cook until wilted, about 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Small batch roasted red pepper soup
This small batch roasted red pepper soup is a perfect blend of sweet and smoky flavors, made with just the right amount of ingredients for 2-3 servings. With its vibrant color and velvety texture, this soup is sure to delight your taste buds.
Ingredients:
– 2 large red bell peppers
– 1 small onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper, to taste
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers by placing them on a baking sheet and drizzling with a little water. Roast for 30-40 minutes, or until the skin is charred and blistered.
3. Remove the peppers from the oven and let cool. Peel off the skin, discarding it, and place the roasted peppers in a blender.
4. Add the onion, garlic, vegetable broth, and heavy cream (if using) to the blender. Blend until smooth.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh parsley or cilantro leaves.
Cooking Time: 30-40 minutes
Small batch clam chowder
This recipe makes a deliciously rich and creamy small batch clam chowder perfect for a cozy dinner or lunch. With only 4 servings, it’s ideal for a family of four or a special treat for two.
Ingredients:
– 1 pound clams, scrubbed and rinsed
– 2 tablespoons butter
– 1/2 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Sprinkle flour; cook for 1 minute.
4. Gradually add clam juice and heavy cream, whisking constantly.
5. Bring mixture to a simmer; cook for 5-7 minutes or until slightly thickened.
6. Stir in clams; season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Small batch miso soup with tofu
This small batch miso soup recipe makes just enough for one serving, perfect for a cozy night in or a quick lunch. With the rich flavors of miso paste and the creaminess of tofu, this comforting bowl will leave you feeling satisfied.
Ingredients:
– 1/2 cup dashi broth (or vegetable broth)
– 1 tablespoon white miso paste
– 1/4 block firm tofu, cut into small cubes
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Scallions or green onions for garnish (optional)
Instructions:
1. In a small saucepan, combine dashi broth and miso paste. Whisk until the miso is fully dissolved.
2. Bring the mixture to a simmer over medium heat.
3. Add tofu cubes and cook for 2-3 minutes, or until they float to the surface.
4. Stir in grated ginger and season with salt and pepper to taste.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 10-12 minutes
Small batch creamy pumpkin soup
This small batch recipe makes just enough creamy pumpkin soup for two to three servings, perfect for a cozy night in. With the warmth of cinnamon and nutmeg, this comforting soup is sure to become a fall favorite.
Ingredients:
– 1/2 cup cooked, mashed pumpkin
– 1/4 cup heavy cream
– 1/4 cup chicken broth
– 1 tablespoon butter
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper, to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cinnamon, and nutmeg; cook for an additional minute.
4. Stir in the pumpkin puree, heavy cream, and chicken broth.
5. Bring the mixture to a simmer and cook for 10-12 minutes or until heated through.
6. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Summary
Cozy up with these 20 small-batch soup recipes perfect for two! From classic comfort foods like chicken noodle and beef and barley to creamy delights like tomato basil and broccoli cheddar, there’s something for every taste. These recipes are designed to be made in small quantities, making them ideal for couples or individuals who want to enjoy a warm, satisfying bowl without having to cook for a crowd. With ingredients and instructions for each recipe provided, you’ll be sipping on your favorite soup in no time!
Leave a Reply