Ready to transform your freezer into a flavor-packed pantry? Souper cubes are the secret weapon for busy home cooks, turning wholesome ingredients into instant comfort food. From cozy weeknight dinners to seasonal favorites, these 20 recipes will inspire you to cook smarter and savor every spoonful. Let’s dive into delicious possibilities that make meal prep a breeze!
Beef and Barley Souper Cubes Stew
Gathering around a simmering pot of stew on a chilly December evening is one of my favorite winter rituals, and this Beef and Barley Souper Cubes Stew has become a new staple in my kitchen. I love how the souper cubes—a trick I picked up from my grandma—infuse every bite with deep, savory flavor, making it feel like a hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For Browning and Base:
– 2 tbsp olive oil
– 1.5 lbs beef chuck, cut into 1-inch cubes
– 1 large yellow onion, diced
– 3 cloves garlic, minced
For the Stew:
– 4 cups beef broth
– 2 cups water
– 1 cup pearled barley
– 3 carrots, sliced into ½-inch rounds
– 2 celery stalks, diced
– 2 bay leaves
– 1 tsp dried thyme
– ½ tsp black pepper
– 4 beef bouillon cubes (souper cubes)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Pat the 1.5 lbs beef chuck cubes dry with paper towels—this helps them brown better—and add them to the pot in a single layer without crowding.
3. Sear the beef for 3–4 minutes per side until deeply browned on all sides, then transfer to a plate using tongs.
4. Add the diced onion to the pot and cook for 5 minutes, stirring occasionally, until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Return the browned beef and any accumulated juices to the pot.
7. Pour in 4 cups beef broth and 2 cups water, scraping the bottom with a wooden spoon to release any browned bits for extra flavor.
8. Add 1 cup pearled barley, sliced carrots, diced celery, 2 bay leaves, 1 tsp dried thyme, ½ tsp black pepper, and 4 beef bouillon cubes.
9. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and simmer for 1 hour and 15 minutes.
10. After simmering, remove the lid and continue cooking for 15 more minutes to slightly thicken the stew, stirring occasionally.
11. Discard the bay leaves and taste the stew—if it needs more salt, dissolve an extra bouillon cube in a splash of hot water and stir it in.
12. Ladle the stew into bowls and serve immediately.
My mouth waters just thinking about the tender beef and chewy barley swimming in that rich, savory broth. This stew is wonderfully hearty and satisfying, with the souper cubes giving it a robust depth that’s perfect for dunking crusty bread or pairing with a simple green salad for a complete meal.
Chicken Noodle Souper Cubes Soup
Perfect for those chilly evenings when you want something comforting but don’t have hours to spend at the stove, this recipe is my clever twist on a classic. I started making these ‘souper cubes’ years ago to save time on busy weeknights, and now my family requests them all winter long.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Broth Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 teaspoons dried thyme
- 1 teaspoon salt
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 3 medium carrots, sliced into 1/4-inch rounds
- 2 stalks celery, sliced
- 4 ounces wide egg noodles
- 1/4 cup fresh parsley, chopped
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat for 1 minute.
- Add 1 diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Pour in 6 cups low-sodium chicken broth, 2 teaspoons dried thyme, and 1 teaspoon salt.
- Increase heat to high and bring the broth to a boil, which should take about 5-7 minutes.
- Carefully add 1 pound boneless, skinless chicken breasts to the boiling broth.
- Reduce heat to maintain a gentle simmer, cover the pot, and cook the chicken for 15 minutes. (Tip: Simmering, not boiling, keeps the chicken tender.)
- While the chicken cooks, prepare 3 sliced carrots and 2 sliced celery stalks.
- After 15 minutes, use tongs to transfer the cooked chicken to a cutting board.
- Add the sliced carrots and celery to the simmering broth.
- Cook the vegetables, uncovered, for 5 minutes until they begin to soften.
- Shred the chicken using two forks, then return all the shredded chicken to the pot.
- Add 4 ounces wide egg noodles to the pot.
- Cook, stirring occasionally, for exactly 8 minutes or until the noodles are al dente. (Tip: Set a timer to prevent mushy noodles.)
- Remove the pot from the heat and stir in 1/4 cup chopped fresh parsley.
- Let the soup rest, uncovered, for 3 minutes before serving to allow the flavors to meld. (Tip: This resting time makes a noticeable difference in flavor depth.)
Hearty and deeply satisfying, this soup has a rich broth that clings perfectly to the tender noodles and shredded chicken. The carrots and celery add just the right amount of sweetness and crunch. For a fun twist, try serving it in a hollowed-out bread bowl or topping it with a sprinkle of crispy fried onions for extra texture.
Vegetable Lentil Souper Cubes Broth
M y freezer is always packed with little containers of leftover broth, but last winter, I finally got smart and started freezing my vegetable lentil soup in ice cube trays—game changer for quick meals! This ‘Vegetable Lentil Souper Cubes Broth’ is my cozy, make-ahead solution for busy weeknights, inspired by those days when I crave something hearty but don’t want to spend hours cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Soup Base:
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
For the Broth and Lentils:
– 6 cups vegetable broth
– 1 cup dried brown lentils, rinsed
– 1 bay leaf
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
For Finishing:
– 2 cups fresh spinach, chopped
– 1 tbsp lemon juice
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 diced onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—be careful not to burn it, as this can make the broth bitter.
4. Add 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until slightly softened.
5. Pour in 6 cups vegetable broth and 1 cup rinsed brown lentils.
6. Add 1 bay leaf, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
7. Bring the mixture to a boil over high heat, then reduce to a simmer.
8. Cover the pot and let it simmer for 30 minutes, stirring halfway through—this slow cooking helps the lentils become tender without turning mushy.
9. Check that the lentils are soft by pressing one between your fingers; if it mashes easily, it’s ready.
10. Remove the pot from heat and discard the bay leaf.
11. Stir in 2 cups chopped fresh spinach and 1 tbsp lemon juice, letting the residual heat wilt the spinach for 2 minutes.
12. Ladle the soup into ice cube trays or silicone molds, filling each compartment about three-quarters full to allow for expansion.
13. Freeze the trays for at least 4 hours, or until solid—tip: once frozen, pop the cubes into a freezer bag for easy storage.
14. To serve, place 4-6 frozen cubes in a saucepan with 1 cup water per serving.
15. Heat over medium-low, stirring occasionally, for 10-15 minutes until fully thawed and hot.
N othing beats the rich, earthy flavor from those tender lentils melding with the savory broth, and the spinach adds a fresh pop that brightens every spoonful. I love tossing a couple of these cubes into a mug for an instant warm-up on chilly mornings, or stirring them into cooked rice for a quick, comforting bowl—it’s like having a hug in freezer form!
Creamy Potato Souper Cubes Chowder
You know those chilly December evenings when you crave something hearty but don’t want to spend hours over the stove? That’s exactly why I started making this Creamy Potato Souper Cubes Chowder—it’s my cozy, time-saving solution for busy weeknights, especially around the holidays when the kitchen becomes a hub of activity.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 4 cups russet potatoes, peeled and cut into 1/2-inch cubes
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups low-sodium chicken broth
– 1 cup water
For the creamy finish:
– 2 cups heavy cream
– 1 cup shredded sharp cheddar cheese
– 3 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. In a large pot over medium heat, melt 3 tablespoons of unsalted butter.
2. Add 1 finely diced medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle 2 tablespoons of all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in 4 cups of low-sodium chicken broth and 1 cup of water until smooth.
6. Add 4 cups of peeled and cubed russet potatoes, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt to the pot.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, or until the potatoes are fork-tender.
8. Using a potato masher, gently mash about half of the potatoes directly in the pot to thicken the chowder—this creates a rustic texture without needing a blender.
9. Stir in 2 cups of heavy cream and heat for 3 minutes over medium-low heat until warmed through, being careful not to boil.
10. Remove the pot from heat and gradually stir in 1 cup of shredded sharp cheddar cheese until fully melted and smooth.
My favorite thing about this chowder is how the potato cubes hold their shape while melting into a velvety base, offering a satisfying bite in every spoonful. Serve it piping hot in bread bowls for a festive touch, or top with extra cheese and crispy bacon bits to make it a standout holiday side.
Spicy Tomato Basil Souper Cubes Soup
Just when I thought my freezer couldn’t hold another batch of meal prep, I discovered a game-changer that’s perfect for chilly evenings like this one. It all started when I wanted the rich flavor of a slow-simmered tomato basil soup but needed something I could whip up in minutes on a busy weeknight—enter my Spicy Tomato Basil Souper Cubes Soup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the soup base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28-ounce) can crushed tomatoes
– 4 cups vegetable broth
– 1 teaspoon red pepper flakes
– 1 teaspoon granulated sugar
– 1 teaspoon salt
For finishing:
– 1/2 cup heavy cream
– 1/2 cup fresh basil leaves, chopped
– 1/4 cup grated Parmesan cheese
Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add 1 diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to let it burn.
- Pour in 1 can crushed tomatoes, 4 cups vegetable broth, 1 teaspoon red pepper flakes, 1 teaspoon sugar, and 1 teaspoon salt.
- Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to let the flavors meld.
- Use an immersion blender to puree the soup directly in the pot until completely smooth, or transfer carefully to a countertop blender in batches.
- Stir in 1/2 cup heavy cream until fully incorporated and the soup turns a creamy orange color.
- Remove the pot from heat and fold in 1/2 cup chopped fresh basil and 1/4 cup grated Parmesan cheese.
Fresh from the pot, this soup boasts a velvety texture with a kick from the red pepper flakes that’s balanced by the sweet basil and rich cream. I love serving it with a swirl of extra cream on top and crusty bread for dipping—it’s cozy enough for a holiday eve like today but simple enough for any Tuesday dinner.
Thai Coconut Curry Souper Cubes Soup
Tired of spending hours making curry from scratch only to have leftovers go to waste? I started freezing my homemade Thai curry paste into ice cube trays last winter, and these ‘souper cubes’ have become my secret weapon for quick, flavorful meals. Now, I can whip up this creamy, aromatic soup in under 30 minutes any night of the week—perfect for those chilly evenings when you crave something comforting but don’t want to fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the soup base:
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 4 Thai coconut curry souper cubes (each about 1 tablespoon)
– 4 cups low-sodium vegetable broth
For finishing:
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fresh lime juice
– 1 tablespoon soy sauce
– 1 teaspoon brown sugar
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 cup chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and 1 tablespoon grated ginger, cooking until fragrant, about 1 minute.
4. Add 4 Thai coconut curry souper cubes to the pot, using a wooden spoon to break them apart as they melt.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Increase heat to high and bring the soup to a boil, then reduce to a simmer.
7. Cover the pot and let the soup simmer for 15 minutes to allow the flavors to meld.
8. Stir in 1 can coconut milk, 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon brown sugar until fully combined.
9. Taste the soup and adjust seasoning if needed, then remove from heat.
10. Ladle the soup into bowls and garnish each with 1 tablespoon chopped cilantro.
Nothing beats the velvety texture from the coconut milk melding with the bold curry paste—it’s rich but not heavy, with a subtle heat that lingers pleasantly. I love serving it over a scoop of jasmine rice or with crusty bread for dipping, making it a complete, satisfying meal that feels far more elaborate than it actually is.
Mushroom and Thyme Souper Cubes Bisque
Huddled in my kitchen on a chilly December afternoon, I realized I had a fridge full of mushrooms begging to be used—and a serious craving for something deeply comforting. This Mushroom and Thyme Souper Cubes Bisque was born from that moment, a rich, velvety soup that’s become my go-to for cozy nights in, especially when I want to impress guests without spending hours at the stove. It’s the kind of recipe that feels fancy but is surprisingly straightforward, with a secret ingredient (those souper cubes!) that adds an incredible depth of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– For the base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 pound cremini mushrooms, sliced
– 1 teaspoon fresh thyme leaves
– 4 cups vegetable broth
– 2 souper cubes (mushroom or vegetable flavor), crumbled
– For finishing:
– 1 cup heavy cream
– Salt and black pepper
Instructions
1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat.
2. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
4. Add 1 pound of sliced cremini mushrooms and 1 teaspoon of fresh thyme leaves to the pot.
5. Cook the mushroom mixture for 8-10 minutes, stirring frequently, until the mushrooms release their liquid and turn golden brown.
6. Pour in 4 cups of vegetable broth and add 2 crumbled souper cubes, stirring to dissolve.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
9. Stir in 1 cup of heavy cream and heat the soup for 2-3 minutes over low heat, until warmed through but not boiling.
10. Season the bisque with salt and black pepper to taste. Tip: Taste before adding salt, as the souper cubes and broth may already be salty.
11. Ladle the bisque into bowls and serve immediately. Tip: For an extra touch, garnish with a drizzle of cream or a sprinkle of fresh thyme.
Gloriously smooth and packed with earthy mushroom flavor, this bisque has a luxurious texture thanks to the cream and a savory punch from those souper cubes. I love serving it with crusty bread for dipping or topping it with crispy fried mushrooms for a bit of crunch—it’s the perfect balance of comfort and elegance that always feels special.
French Onion Souper Cubes Soup
Brace yourselves, because I’m about to share the ultimate cozy hack that saved my sanity during last winter’s endless snow days: French Onion Souper Cubes Soup. It all started when I realized I could prep the rich, caramelized onion base in bulk and freeze it into cubes, so a deeply flavorful soup is just minutes away anytime a craving hits—perfect for those nights when even takeout feels like too much effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the caramelized onions:
– 4 large yellow onions, thinly sliced
– 3 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 teaspoon granulated sugar
– 1/4 cup dry white wine
For the soup base:
– 4 cups beef broth
– 2 sprigs fresh thyme
– 1 bay leaf
For serving:
– 4 slices French bread, toasted
– 1 1/2 cups shredded Gruyère cheese
Instructions
1. In a large Dutch oven or heavy pot, melt 3 tablespoons of unsalted butter with 1 tablespoon of olive oil over medium-low heat.
2. Add 4 large thinly sliced yellow onions and 1 teaspoon of granulated sugar to the pot, stirring to coat evenly.
3. Cook the onions, stirring occasionally, for 45 minutes until they turn a deep golden brown and reduce significantly in volume—this slow caramelization is key for sweetness, so don’t rush it!
4. Pour in 1/4 cup of dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
5. Add 4 cups of beef broth, 2 sprigs of fresh thyme, and 1 bay leaf to the pot, then bring the mixture to a simmer over medium heat.
6. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes to allow the flavors to meld.
7. While the soup simmers, toast 4 slices of French bread in a toaster or under a broiler until crisp and lightly browned.
8. Preheat your oven’s broiler to 500°F and place oven-safe soup bowls on a baking sheet for easy handling.
9. Remove the thyme sprigs and bay leaf from the soup, then ladle the hot soup into the prepared bowls, filling each about three-quarters full.
10. Top each bowl with a slice of toasted French bread and evenly sprinkle 1 1/2 cups of shredded Gruyère cheese over the bread.
11. Place the baking sheet with the bowls under the broiler for 3–5 minutes, watching closely until the cheese is bubbly and golden brown—keep an eye out to prevent burning!
12. Carefully remove the bowls from the oven using oven mitts, as they will be very hot.
So, what makes this version stand out? The soup emerges silky and rich, with onions that melt into a sweet, umami-packed broth, while the broiled cheese forms a crispy, gooey blanket over the crunchy bread. For a fun twist, try serving it in hollowed-out bread bowls or alongside a crisp green salad to cut through the richness.
Minestrone Souper Cubes Stew
Venturing into my freezer the other day, I found a stash of homemade minestrone souper cubes I’d forgotten about—a happy accident that inspired this cozy, throw-it-all-in stew. It’s the perfect solution for a busy weeknight when you want something hearty and wholesome without a lot of fuss, and it reminds me of those lazy Sunday afternoons spent simmering a big pot of soup just because.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, peeled and diced
– 2 stalks celery, diced
For the stew:
– 4 cups vegetable broth
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– 1/4 teaspoon red pepper flakes (optional)
– 4 minestrone souper cubes (about 2 cups when thawed)
– 1 (15-ounce) can cannellini beans, drained and rinsed
– 1 cup small pasta, such as ditalini or elbow macaroni
– 2 cups fresh baby spinach
– Salt and black pepper to taste
For serving:
– Grated Parmesan cheese
– Fresh basil leaves, torn
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to let it burn, as burnt garlic can turn bitter.
4. Add 2 diced carrots and 2 diced celery stalks, cooking until slightly tender, about 5 minutes.
5. Pour in 4 cups vegetable broth and 1 can diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits for extra flavor.
6. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes (if using).
7. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
8. Add 4 thawed minestrone souper cubes and 1 can drained cannellini beans, stirring gently to combine.
9. Stir in 1 cup small pasta and cook until al dente, about 8–10 minutes, checking the package instructions for exact timing to avoid overcooking.
10. Fold in 2 cups fresh baby spinach and cook just until wilted, about 1 minute—this preserves its vibrant color and nutrients.
11. Season with salt and black pepper to taste, starting with 1/2 teaspoon salt and adjusting as needed.
12. Ladle the stew into bowls and top with grated Parmesan cheese and torn fresh basil leaves.
Perfect for a chilly evening, this stew boasts a rich, savory broth with tender vegetables and beans, all brought together by those flavorful souper cubes. I love serving it with a crusty loaf of bread for dipping, and it reheats beautifully for leftovers the next day—just add a splash of broth if it thickens up in the fridge.
Roasted Garlic and Parmesan Souper Cubes Soup
Nothing beats a cozy soup on a chilly December evening, and this Roasted Garlic and Parmesan Souper Cubes Soup has become my go-to comfort food this season. I first made it when I had leftover sourdough bread that was getting stale—now I purposely buy extra just to make these flavorful cubes!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the roasted garlic:
– 1 whole garlic head
– 1 tablespoon olive oil
For the soup base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, diced
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
For the souper cubes:
– 4 cups cubed sourdough bread (1-inch cubes)
– 2 tablespoons olive oil
– ½ cup grated Parmesan cheese
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden brown.
3. While garlic roasts, heat 2 tablespoons butter in a large pot over medium heat until melted.
4. Add diced onion and cook for 5-7 minutes until translucent and fragrant, stirring occasionally.
5. Squeeze roasted garlic cloves from their skins directly into the pot with onions—this creates a rich, mellow garlic flavor without bitterness.
6. Pour in 4 cups chicken broth and bring to a gentle simmer for 10 minutes.
7. Reduce heat to low, stir in 1 cup heavy cream, 1 cup Parmesan, 1 teaspoon thyme, and ½ teaspoon pepper until cheese is fully melted.
8. For the cubes: toss 4 cups bread cubes with 2 tablespoons olive oil on a baking sheet, bake at 400°F for 8-10 minutes until crisp but not browned.
9. Immediately sprinkle hot cubes with ½ cup Parmesan—the residual heat will melt the cheese onto the bread for maximum flavor adhesion.
10. Ladle soup into bowls and top generously with Parmesan souper cubes.
As you break through the crispy, cheesy cubes into the velvety soup beneath, you’ll get wonderful textural contrast in every spoonful. The roasted garlic adds a sweet depth that balances perfectly with the salty Parmesan, making this soup feel both rustic and elegant—try serving it in hollowed-out bread bowls for an extra special presentation!
Carrot Ginger Souper Cubes Soup
Unwrapping a cozy blanket and settling in with a warm bowl of soup is my favorite winter ritual, especially during the holiday hustle. This Carrot Ginger Souper Cubes Soup, born from a fridge-cleanout experiment with leftover vegetable stock cubes, has become my go-to for its vibrant flavor and effortless warmth—it’s like a hug in a mug that even my picky nephew devours.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Soup Base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 pound carrots, peeled and chopped into 1-inch pieces
– 4 cups vegetable broth (I use 2 vegetable stock cubes dissolved in 4 cups hot water)
For Finishing:
– 1/2 cup full-fat coconut milk
– 1 tablespoon fresh lemon juice
– Salt, to season
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until aromatic but not browned—this prevents bitterness.
4. Add 1 pound chopped carrots to the pot, tossing to coat in the aromatics.
5. Pour in 4 cups vegetable broth, ensuring the carrots are fully submerged, and bring to a boil over high heat.
6. Reduce heat to low, cover the pot, and simmer for 20 minutes until the carrots are fork-tender.
7. Carefully transfer the soup to a blender, blending on high for 2 minutes until completely smooth and velvety; for safety, let it cool slightly and blend in batches if needed.
8. Return the blended soup to the pot over low heat, stirring in 1/2 cup coconut milk until fully incorporated.
9. Add 1 tablespoon lemon juice and season with salt, stirring for 1 minute to combine—the lemon brightens the ginger without overpowering it.
10. Ladle the soup into bowls and serve immediately.
Nothing beats the silky-smooth texture that melts with each spoonful, highlighted by the zesty ginger and sweet carrot harmony. I love topping it with a drizzle of coconut milk or serving it alongside crusty bread for dipping—it’s a simple yet stunning dish that always impresses at potlucks.
Split Pea and Ham Souper Cubes Soup
Huddled in my kitchen on a chilly December afternoon, with the clock reading 3:25 PM, I found myself craving something deeply comforting and nostalgic. This split pea and ham soup, which I affectionately call “Souper Cubes” for its freezer-friendly nature, is my go-to for cozy evenings—it reminds me of my grandmother’s kitchen, where a big pot always simmered on the stove. I love making a big batch to stash away for busy weeknights, and today, I’m sharing my foolproof method with you.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
For the soup base:
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
For the soup:
– 1 pound dried green split peas, rinsed and drained
– 8 cups low-sodium chicken broth
– 1 meaty ham bone or 2 cups diced cooked ham
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot, stirring to coat in the oil.
3. Cook the vegetables, stirring occasionally, until softened and the onion turns translucent, about 8-10 minutes.
4. Add 3 minced garlic cloves and cook for 1 minute, stirring constantly until fragrant to prevent burning.
5. Stir in 1 pound rinsed green split peas, 8 cups low-sodium chicken broth, 1 ham bone or 2 cups diced cooked ham, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer.
7. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape, and simmer for 90 minutes, stirring every 20 minutes to prevent sticking.
8. After 90 minutes, remove the pot from the heat and discard the bay leaves and ham bone if used, shredding any meat from the bone back into the soup.
9. Use an immersion blender to partially puree the soup for about 30 seconds, leaving some texture, or mash with a potato masher until desired consistency is reached.
10. Ladle the hot soup into bowls for immediate serving. For freezing, let it cool completely, then portion into ice cube trays or containers and freeze for up to 3 months.
Oozing with creamy richness from the blended peas, this soup has a velvety texture that clings to every spoonful, punctuated by savory bits of ham. I adore serving it with a sprinkle of fresh parsley or a dollop of sour cream for a tangy contrast, and those frozen cubes are a lifesaver—just pop a few in a pot, reheat, and dinner is ready in minutes.
Chicken Tortilla Souper Cubes Soup
Zipping through the holiday rush left me craving something cozy yet effortless, so I whipped up my favorite freezer-friendly lifesaver—these savory cubes transform into a soul-warming soup in minutes. I always double the batch to stash some for those hectic weeknights when cooking feels impossible, and trust me, they’ve saved dinner more times than I can count!
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the soup base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tsp ground cumin
– 1 tsp chili powder
– 4 cups low-sodium chicken broth
For finishing:
– 1 (15-oz) can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 (10-oz) can diced tomatoes with green chilies
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro
For serving (optional):
– 6 corn tortillas, cut into strips
– 1 avocado, sliced
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring occasionally, until translucent, 5–6 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
4. Add 1 lb cubed chicken breasts, 1 tsp ground cumin, and 1 tsp chili powder, tossing to coat evenly.
5. Cook the chicken until no longer pink on the outside, 4–5 minutes, stirring frequently to prevent sticking—this seals in flavor without overcooking.
6. Pour in 4 cups chicken broth and bring to a boil over high heat.
7. Reduce heat to medium-low, cover, and simmer until the chicken is fully cooked, 10–12 minutes.
8. Stir in 1 can drained black beans, 1 cup frozen corn, and 1 can diced tomatoes with green chilies.
9. Simmer uncovered for 5 minutes to meld the flavors, stirring occasionally.
10. Remove from heat and stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.
11. For the tortilla strips, heat 1/2 inch of oil in a skillet to 350°F and fry 6 tortilla strips in batches until golden and crisp, 1–2 minutes per batch, draining on paper towels—this adds a crunchy texture without sogginess.
12. Ladle the soup into bowls and top with fried tortilla strips and avocado slices if desired.
The broth is richly spiced yet light, with tender chicken and pops of corn and beans in every spoonful. I love serving it with extra lime wedges for a bright kick, or crumbling the tortilla strips right in to soak up the savory goodness—it’s comfort in a bowl that feels homemade without the fuss!
Broccoli Cheddar Souper Cubes Soup
Crafting a cozy soup that’s both nostalgic and a bit playful is my favorite way to warm up a chilly December evening, and these Broccoli Cheddar Souper Cubes Soup—inspired by those beloved frozen childhood snacks—hit the spot perfectly. I love how the cheesy, creamy base hugs tender broccoli florets, making it a comforting meal that’s surprisingly simple to whip up after a long day of holiday prep. It’s become a go-to in our house because it’s hearty enough to stand alone but also pairs wonderfully with a crusty bread for dipping.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the soup base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 3 cups broccoli florets, cut into bite-sized pieces
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the cheesy finish:
– 2 cups shredded sharp cheddar cheese
– 1/4 cup all-purpose flour
Instructions
1. Melt 2 tablespoons unsalted butter in a large pot over medium heat until it bubbles gently, about 1 minute.
2. Add 1 finely chopped yellow onion and sauté, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it brown.
4. Tip: To prevent the garlic from burning, keep the heat at medium and stir constantly.
5. Add 3 cups broccoli florets and 4 cups low-sodium vegetable broth to the pot, then bring to a boil over high heat.
6. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes until the broccoli is fork-tender.
7. While simmering, in a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup heavy cream until smooth to create a slurry.
8. Tip: Whisking the flour into the cream first prevents lumps when adding it to the hot soup.
9. After 15 minutes, slowly pour the cream mixture into the soup, stirring continuously to incorporate it evenly.
10. Let the soup simmer uncovered for 5 minutes, stirring occasionally, until it thickens slightly.
11. Remove the pot from the heat and gradually stir in 2 cups shredded sharp cheddar cheese until fully melted and creamy.
12. Tip: Adding cheese off the heat helps it melt smoothly without becoming grainy or separating.
13. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, stirring to combine.
Zesty and velvety, this soup boasts a rich, cheesy texture that clings to every broccoli floret, making each spoonful deeply satisfying. For a fun twist, serve it in mugs with a sprinkle of extra cheddar on top, or pair it with toasted bread cubes for a crunchy contrast that mimics the original snack’s appeal.
Lobster Bisque Souper Cubes Soup
Picture this: it’s a chilly winter evening, and I’m craving something rich and comforting but don’t want to spend hours in the kitchen. That’s when I turn to my freezer stash of these lobster bisque souper cubes—they’re my secret weapon for a luxurious soup in minutes. I love how they capture all the deep, savory flavor of a classic bisque in a convenient frozen form.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the soup base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped (about 1 cup)
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups seafood or chicken broth
– 1 cup heavy cream
– 1/4 cup dry sherry
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt to taste
For the lobster and finish:
– 8 ounces cooked lobster meat, chopped
– 2 tablespoons chopped fresh parsley
Instructions
- Melt 2 tablespoons unsalted butter in a large pot over medium heat.
- Add 1 cup finely chopped yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and fragrant.
- Stir in 2 cloves minced garlic and cook for 1 minute, just until aromatic.
- Sprinkle 1/4 cup all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux—this will thicken the bisque and prevent a raw flour taste.
- Gradually whisk in 4 cups seafood or chicken broth until smooth, scraping the bottom of the pot to incorporate any browned bits.
- Bring the mixture to a simmer over medium-high heat, then reduce to medium-low and cook for 10 minutes, stirring occasionally.
- Whisk in 1 cup heavy cream, 1/4 cup dry sherry, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper.
- Add 8 ounces chopped cooked lobster meat and simmer for 5 minutes over low heat—avoid boiling to keep the cream from curdling.
- Season with salt to taste, then remove from heat and stir in 2 tablespoons chopped fresh parsley.
- Ladle the bisque into ice cube trays or silicone molds, let cool to room temperature, then freeze for at least 4 hours until solid.
Silky and indulgent, this bisque has a velvety texture with a hint of spice from the cayenne. For a fun twist, pop a few cubes into a thermos with hot broth for an instant warm-up on a ski trip.
Mexican Corn Chowder Souper Cubes Soup
This time of year, when the chill sets in and holiday chaos swirls, my kitchen becomes a sanctuary for one thing: big-batch soups I can freeze into convenient Souper Cubes. Today’s creation, a Mexican Corn Chowder, is my ultimate cozy weapon—it’s creamy, a little smoky, and packed with sweet corn, perfect for thawing on a busy weeknight. I love making a double batch; some goes straight into the freezer for future me, who will be profoundly grateful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
For the Chowder:
– 4 cups frozen corn kernels
– 1 medium russet potato, peeled and diced into 1/2-inch cubes
– 4 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup shredded Monterey Jack cheese
– Salt
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and soft.
3. Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, and cook for 1 minute until fragrant. Tip: Toasting the spices briefly in the oil unlocks their full flavor.
4. Add 4 cups frozen corn kernels and 1 diced russet potato to the pot, stirring to coat in the spices.
5. Pour in 4 cups vegetable broth, increase heat to high, and bring to a boil.
6. Once boiling, reduce heat to maintain a gentle simmer, cover the pot, and cook for 20 minutes until the potato is fork-tender.
7. Carefully transfer 2 cups of the soup mixture to a blender, blend until completely smooth, and return it to the pot. Tip: Blending a portion creates a creamy texture without needing a roux.
8. Stir in 1 cup heavy cream and 1/2 cup shredded Monterey Jack cheese until the cheese is fully melted and incorporated.
9. Season with salt, starting with 1/2 tsp, then simmer for 5 more minutes, stirring occasionally. Tip: Always season at the end after adding cream and cheese to avoid over-salting.
10. Ladle the hot chowder into bowls or, for freezing, into Souper Cube molds.
Just imagine the velvety texture from that blended corn base, with pops of sweet kernel and tender potato in every spoonful. The smoky paprika and cumin give it a warm depth that’s incredibly satisfying. I love serving it with a sprinkle of extra cheese and a side of crusty bread for dipping, or even using a thawed cube as a rich sauce over grilled chicken.
Wild Rice and Mushroom Souper Cubes Soup
Just last week, as a chilly December evening settled in, I found myself craving something deeply comforting yet nourishing—a soup that felt like a warm hug. My pantry yielded a forgotten bag of wild rice and some dried mushrooms, which sparked the idea for these hearty, flavor-packed ‘souper cubes’ that transform into a rich, savory broth with minimal fuss. It’s become my new favorite make-ahead trick for busy weeknights, and I love how the cubes freeze beautifully, ready to become an instant meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Souper Cubes:
– 1 cup wild rice
– 2 cups vegetable broth
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp black pepper
For the Soup Base:
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp unsalted butter
– Salt to season
Instructions
1. Rinse 1 cup of wild rice under cold water in a fine-mesh strainer for 1 minute to remove any debris.
2. In a medium saucepan, combine the rinsed wild rice and 2 cups of vegetable broth, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the wild rice for 45 minutes until the grains are tender and have split open—this slow cooking ensures a chewy texture without mushiness.
4. While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Add 1 diced yellow onion to the skillet and sauté for 5 minutes, stirring occasionally, until the onion turns translucent and soft.
6. Stir in 2 minced garlic cloves and cook for 1 more minute until fragrant, being careful not to let the garlic burn, which can make it bitter.
7. Add 8 ounces of sliced cremini mushrooms to the skillet and cook for 8 minutes, stirring every 2 minutes, until the mushrooms release their liquid and become golden brown.
8. Sprinkle 1 teaspoon of dried thyme and 1/2 teaspoon of black pepper over the mushroom mixture, stir to combine, and cook for 1 additional minute to bloom the spices.
9. Once the wild rice is done, drain any excess liquid and mix it with the mushroom mixture in a large bowl, then let it cool to room temperature for 10 minutes.
10. Pack the cooled mixture firmly into an ice cube tray, pressing down to eliminate air pockets, and freeze for at least 4 hours until solid—these cubes are your flavor base for quick soups later.
11. To make the soup, melt 2 tablespoons of unsalted butter in a large pot over medium heat until foamy, about 3 minutes.
12. Add 4 frozen souper cubes to the pot and cook for 5 minutes, breaking them up with a spoon as they thaw, to release their aromas and deepen the flavor.
13. Pour in 4 cups of vegetable broth and bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer for 10 minutes to meld the ingredients.
14. Stir in 1 cup of heavy cream and heat the soup for 5 more minutes over low heat until warmed through, avoiding a boil to prevent curdling.
15. Season the soup with salt, starting with 1/2 teaspoon and adjusting as needed, then ladle it into bowls for serving.
That velvety broth, enriched by the cream, clings to each grain of wild rice, creating a luscious texture that’s both hearty and smooth. I often garnish it with a sprinkle of fresh parsley or a dollop of sour cream for an extra touch of brightness, making it perfect for cozy gatherings or a quiet night in.
Tomato Basil Bisque Souper Cubes Soup
Gosh, there’s nothing quite like a warm, creamy tomato soup to chase away the winter chill—especially on a cozy December afternoon like today. I’ve been making this Tomato Basil Bisque Souper Cubes Soup for years, tweaking it each season until it became my go‑to comfort food, and I love how the souper cubes make it feel both homemade and effortlessly convenient.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
For the soup:
– 4 cups vegetable broth
– 1 (28‑ounce) can crushed tomatoes
– 1 cup heavy cream
– 1 teaspoon granulated sugar
– 1 teaspoon salt
– ½ teaspoon black pepper
For finishing:
– ¼ cup fresh basil leaves, chopped
– 4 Tomato Basil Bisque Souper Cubes (frozen)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds—be careful not to let it burn.
4. Pour in 4 cups vegetable broth and 1 can crushed tomatoes, then bring the mixture to a gentle boil.
5. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
6. Carefully blend the soup directly in the pot using an immersion blender until completely smooth, or transfer to a countertop blender in batches.
7. Stir in 1 cup heavy cream, 1 teaspoon sugar, 1 teaspoon salt, and ½ teaspoon black pepper until fully incorporated.
8. Add 4 frozen Tomato Basil Bisque Souper Cubes to the pot and cook over low heat, stirring occasionally, until the cubes are fully dissolved and the soup is heated through, about 5 minutes.
9. Remove the pot from the heat and stir in ¼ cup chopped fresh basil just before serving.
10. Ladle the soup into bowls and serve immediately.
Creamy and velvety, this bisque has a rich tomato flavor balanced by the sweet basil and a hint of creaminess. I love serving it with a swirl of extra cream on top and a side of crusty bread for dipping—it’s perfect for a quick weeknight dinner or a festive holiday starter.
Clam Chowder Souper Cubes Soup
Last winter, when a nor’easter left us snowed in for days, I discovered the magic of freezing homemade soups in cubes—and this clam chowder version became an instant staple. It’s creamy, comforting, and perfect for thawing on busy weeknights when you crave something hearty without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 2 tablespoons unsalted butter
– 1 medium yellow onion, finely chopped
– 2 celery stalks, diced
– 2 cloves garlic, minced
For the chowder:
– 2 cups clam juice
– 1 cup heavy cream
– 2 cups diced potatoes (½-inch cubes)
– 1 pound chopped clams (canned, drained)
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– ¼ cup all-purpose flour
Instructions
1. Melt the butter in a large pot over medium heat until it bubbles slightly.
2. Add the onion and celery, and sauté for 5 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the vegetables, and cook while stirring for 2 minutes to form a roux—this prevents lumps later.
5. Pour in the clam juice gradually, whisking constantly to combine smoothly.
6. Add the potatoes, thyme, and black pepper, and bring to a simmer.
7. Reduce heat to medium-low, cover, and cook for 15 minutes until the potatoes are fork-tender.
8. Stir in the clams and heavy cream, and heat for 5 minutes without boiling to avoid curdling.
9. Remove from heat and let cool for 10 minutes.
10. Pour the chowder into ice cube trays, filling each cube about ¾ full.
11. Freeze for 4 hours until solid, then transfer the cubes to a freezer bag for storage—label with the date for freshness.
12. To serve, place 4–6 cubes in a saucepan over low heat, stirring occasionally until fully melted and hot, about 10 minutes.
Nothing beats the velvety texture of this chowder, with tender clams and potatoes in every spoonful. I love serving it in bread bowls for a cozy meal or pairing it with oyster crackers for a quick lunch—it’s like a warm hug from the freezer!
Pumpkin Spice Souper Cubes Soup
My kitchen always smells like autumn in December because I can’t let go of pumpkin spice season—it’s my cozy rebellion against winter. This soup is my latest hack: I freeze the base into ‘souper cubes’ for instant cozy meals, a trick I learned during a hectic holiday week when I craved homemade flavor but had zero time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the soup base:
– 2 tbsp unsalted butter
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15-oz) can pumpkin puree
– 4 cups low-sodium vegetable broth
– 1 cup heavy cream
– 2 tsp pumpkin pie spice
– 1 tsp salt
For finishing:
– 1/4 cup pepitas (pumpkin seeds)
– Fresh parsley, chopped (for garnish)
Instructions
1. Melt 2 tbsp unsalted butter in a large pot over medium heat until it bubbles lightly, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring often, until translucent and soft, 5–7 minutes; tip: don’t let it brown to keep the flavor sweet.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can pumpkin puree and mix thoroughly with the onions and garlic.
5. Add 4 cups vegetable broth, 2 tsp pumpkin pie spice, and 1 tsp salt, then bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld.
7. Carefully blend the soup with an immersion blender until completely smooth, about 2 minutes; tip: if using a countertop blender, let it cool slightly first to avoid splatters.
8. Stir in 1 cup heavy cream and heat on low for 3 minutes until warmed through—do not boil.
9. Toast 1/4 cup pepitas in a dry skillet over medium heat for 3–4 minutes, shaking often, until they puff and turn golden; tip: listen for a light popping sound as a cue they’re done.
10. Ladle the soup into bowls, top with toasted pepitas and chopped parsley.
A silky, velvety texture hugs each spoonful, with the warm pumpkin spice balanced by the creamy richness. Try serving it in mugs for a handheld cozy treat, or swirl in a dollop of sour cream for a tangy contrast—it’s like a hug in a bowl that’s ready whenever you need it, thanks to those handy souper cubes.
Summary
Gathering these Souper Cubes recipes shows how versatile and convenient they are for meal prep! I hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the souper love. Happy cooking!
