25+ Delicious Family Friendly Soup Recipes That Everyone Will Love

When the weather turns cooler or your family is craving something warm and comforting, there’s nothing better than a bowl of homemade soup.

Not only is soup a nourishing choice, but it also brings families together around the dinner table.

Whether you’re looking for a hearty meal after a busy day or a light, nutritious option that everyone will enjoy, the right soup can make all the difference.

In this article, we’ve curated 25+ family-friendly soup recipes that are easy to make, packed with flavor, and sure to please even the pickiest eaters.

From vegetable-packed classics like minestrone to creamy favorites like tomato basil, these soups are perfect for any occasion, and many of them are ideal for meal prep or freezing for later.

25+ Delicious Family Friendly Soup Recipes That Everyone Will Love

Soup is more than just a comforting dish—it’s a versatile and satisfying meal that can cater to various tastes and dietary preferences.

Whether your family loves a rich, creamy soup or something light and vegetable-based, there’s a soup recipe on this list that will be perfect for your next dinner.

These 25+ family-friendly soups not only provide warmth but also a chance to experiment with different flavors and ingredients, all while nourishing your loved ones.

So, the next time you’re planning a meal, why not make a big pot of soup?

With these recipes in your arsenal, you’re sure to find a new family favorite that will become a staple in your kitchen.

Creamy Tomato Basil Soup

A rich and velvety classic that pairs perfectly with a grilled cheese sandwich, this creamy tomato basil soup is a family favorite. It combines the tanginess of ripe tomatoes with the fresh, fragrant notes of basil. This soup is easy to make, and even the youngest family members will love its smooth, comforting texture. It’s a perfect dish for a cozy family dinner, and you can even make it ahead of time for busy days.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Stir in the garlic and cook for another minute, until fragrant.
3. Add the crushed tomatoes, vegetable broth, and sugar (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
5. Stir in the heavy cream and fresh basil. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. Serve hot with a sprinkle of fresh basil or a grilled cheese sandwich on the side.

This creamy tomato basil soup is not only a great comfort food, but it also makes for a healthy meal packed with antioxidants from the tomatoes and a dose of fresh herbs. The addition of heavy cream gives it a smooth texture, while the fresh basil adds a pop of flavor, making it both delicious and satisfying. It’s an ideal dish to introduce children to the joys of fresh, homemade soup, and it’s simple enough to make on a busy evening.

Hearty Vegetable Soup

Packed with a colorful mix of vegetables and hearty beans, this vegetable soup is both nourishing and filling. The vibrant blend of carrots, celery, zucchini, and tomatoes creates a rich, flavorful base, while beans add protein and substance. This soup is perfect for a chilly evening, and the vegetables can be swapped based on your family’s preferences or what’s in season. It’s a great way to sneak in a variety of veggies while providing a satisfying meal for everyone at the table.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the carrots, celery, and zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, white beans, vegetable broth, oregano, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce to a simmer.
4. Let the soup simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded.
5. Stir in the fresh parsley and adjust seasoning as needed.
6. Serve hot with a slice of crusty bread.

Hearty vegetable soup is a nutritious and versatile meal that can be tailored to any taste or dietary preference. It’s a great way to pack in a variety of vegetables and legumes, offering essential vitamins and minerals. The beans provide a boost of protein, making it a filling option for growing kids or anyone looking for a wholesome dinner. The mild flavors and tender vegetables make this soup accessible to young eaters, while the herbs and seasonings create a depth of taste that adults will appreciate.

Chicken and Corn Chowder

This creamy chicken and corn chowder is a comforting, satisfying soup that combines tender chicken, sweet corn, and a rich, creamy broth. With the addition of potatoes and onions, it has a wonderful balance of flavors and textures, making it a family-friendly favorite. This chowder is hearty enough to serve as a full meal and is perfect for chilly days when you need something warm and filling to enjoy with the family.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup cooked chicken, shredded or diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened.
2. Add the diced potatoes, cooked chicken, corn, chicken broth, and thyme. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Once the potatoes are cooked through, stir in the heavy cream and season with salt and pepper.
4. Let the chowder simmer for another 5-10 minutes, allowing the flavors to blend and the soup to thicken.
5. Garnish with fresh parsley or chives, if desired, and serve hot.

This chicken and corn chowder is a wonderfully filling soup with a creamy, rich texture that feels indulgent without being overly heavy. The combination of potatoes and corn adds a natural sweetness, while the chicken provides lean protein. It’s a great way to incorporate both protein and vegetables into a meal your whole family will love. The soup is mild enough to appeal to kids, and the creamy base makes it feel like a cozy, indulgent treat. Pair it with a simple salad or warm bread for a complete, family-friendly dinner.

Classic Potato Leek Soup

A velvety smooth soup that combines earthy potatoes with the subtle sweetness of leeks, this classic potato leek soup is a comforting family favorite. It’s rich, creamy, and easy to make, with simple ingredients that come together for a wholesome meal. This soup is not only delicious but also incredibly versatile, as you can enjoy it hot or cold, making it ideal for any time of year. It’s the perfect option for those looking for a satisfying, no-fuss dish that both kids and adults will enjoy.

Ingredients:

• 2 tablespoons butter
• 2 medium leeks, cleaned and chopped
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup whole milk or heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh chives, chopped (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook for 5-7 minutes, until softened and fragrant.
2. Add the diced potatoes and vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
3. Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, blend until smooth, and return to the pot.
4. Stir in the milk or heavy cream, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. Garnish with fresh chives before serving, if desired.

Classic potato leek soup is a comforting dish with a delicate, smooth texture that’s perfect for any family meal. The soft, creamy potatoes provide a hearty base, while the leeks give the soup a slight sweetness without being overpowering. The addition of milk or cream adds richness, making it a satisfying choice for even the pickiest eaters. The gentle flavors make this soup approachable for children, while the creamy texture ensures that adults will also appreciate its richness. It’s a perfect cozy dish for colder months and is easy to make ahead and reheat when needed.

Chicken Tortilla Soup

This flavorful chicken tortilla soup is packed with vibrant ingredients like tender chicken, black beans, corn, and tomatoes, all simmered in a zesty, spiced broth. Topped with crispy tortilla strips, shredded cheese, and fresh cilantro, this soup offers a comforting yet bold flavor profile that will please the entire family. It’s easy to make and can be adapted to suit different tastes, from mild to spicy, ensuring it works for everyone at the table.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• Salt and pepper to taste
• 1 cup tortilla chips, crushed
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped for garnish
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened. Stir in the minced garlic and cook for another minute.
2. Add the chili powder and cumin, cooking for an additional 30 seconds to bloom the spices.
3. Stir in the diced tomatoes, black beans, corn, chicken broth, and shredded chicken. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve the soup with a topping of crushed tortilla chips, shredded cheese, fresh cilantro, and lime wedges.

Chicken tortilla soup is a flavorful and hearty meal that’s sure to please everyone, from children to adults. The combination of tender chicken, savory beans, and sweet corn creates a well-rounded base, while the spices add just the right amount of heat and flavor. The crispy tortilla strips and creamy cheese toppings give each bowl a satisfying crunch and richness. This soup is great for a family meal, and it’s easy to scale up if you’re feeding a crowd. Plus, it’s a fantastic way to get kids excited about a flavorful, slightly spicy dish that can be customized to their taste preferences.

Butternut Squash Soup

This velvety butternut squash soup is a sweet, savory, and comforting dish that is perfect for families looking for a healthy yet indulgent meal. The naturally sweet flavor of the butternut squash is balanced with a touch of onion and garlic, while the creamy texture makes it feel rich and luxurious. It’s a great way to incorporate seasonal vegetables into your diet, and it’s versatile enough to be enjoyed as a starter or a main course.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh thyme or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic and cook for another minute.
3. Add the cubed butternut squash, vegetable broth, and cinnamon. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the squash is tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
5. Stir in the heavy cream or coconut milk for extra richness, and season with salt and pepper.
6. Garnish with fresh thyme or parsley before serving.

Butternut squash soup is a wonderfully warming dish that’s perfect for fall and winter meals. Its creamy, sweet, and savory flavor profile makes it a hit with kids, while the smooth texture appeals to adults as well. The addition of cinnamon gives it a comforting depth, and the optional splash of cream or coconut milk adds richness. This soup can be made ahead of time and stored in the fridge, making it a convenient option for busy families. Whether served as a first course or a main dish, butternut squash soup is a delicious, nutritious choice for any family gathering.

Lentil Soup with Spinach

This hearty lentil soup with spinach is a nourishing, nutrient-packed meal that’s perfect for families. The combination of earthy lentils and vibrant spinach creates a satisfying soup full of flavor and protein. With a delicate blend of spices and vegetables, it’s a wholesome and filling dish that can easily be made in one pot, making cleanup a breeze. It’s ideal for a cozy weeknight meal or meal prep for the week ahead.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 2 tablespoons fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the minced garlic, diced carrots, and celery, cooking for another 3-4 minutes.
3. Add the rinsed lentils, diced tomatoes, vegetable broth, cumin, turmeric, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat to a simmer and cook for 30-40 minutes, or until the lentils are tender.
5. Stir in the fresh spinach and cook for an additional 3-5 minutes, until wilted.
6. Garnish with fresh parsley before serving.

Lentil soup with spinach is a hearty, filling, and healthy meal that’s easy to make and can be enjoyed by everyone in the family. Lentils are a great source of plant-based protein, while spinach adds a boost of iron and vitamins. The warm spices, including cumin and turmeric, create a delicious depth of flavor, while the spinach offers a fresh contrast. This soup is also highly versatile—add other vegetables or adjust the spices to your taste. It’s perfect for a family-friendly, budget-conscious meal that doesn’t sacrifice nutrition or taste.

Beef and Barley Soup

This beef and barley soup is a comforting, protein-rich dish that’s perfect for a satisfying family meal. Tender chunks of beef, chewy barley, and a variety of vegetables simmered in a flavorful broth create a wholesome, hearty soup that will keep everyone full and content. It’s the perfect dish for chilly days or a family gathering, and the barley adds a wonderful texture while also providing fiber.

Ingredients:

• 2 tablespoons olive oil
• 1 lb beef stew meat, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup pearl barley, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Brown the beef stew meat in batches, cooking for 5-7 minutes until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and sauté for 5 minutes, until softened. Stir in the minced garlic, carrots, and celery, cooking for another 3-4 minutes.
3. Add the beef back into the pot, along with the pearl barley, diced tomatoes, beef broth, thyme, and bay leaf. Bring the soup to a boil.
4. Reduce the heat and simmer for 45 minutes to 1 hour, or until the beef is tender and the barley is cooked.
5. Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.

Beef and barley soup is the ultimate comfort food—rich, savory, and packed with hearty ingredients. The tender beef and chewy barley make for a filling and satisfying meal, while the vegetables contribute a fresh and colorful balance to the dish. The broth is flavorful and comforting, making this soup perfect for family dinners or even meal prepping for the week. It’s a well-rounded dish that provides protein, fiber, and vegetables in one bowl, making it a great option for growing kids and adults alike.

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a family-friendly classic, offering a balance of cheesy goodness and fresh broccoli. The velvety smooth texture, combined with the rich cheddar cheese, makes it irresistible for both kids and adults. It’s a great way to sneak in some vegetables while enjoying a comforting, indulgent meal. Serve it with a warm loaf of bread for the perfect cozy dinner.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets (fresh or frozen)
• 2 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)
• Croutons or extra shredded cheese for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the broccoli florets and broth, bring to a boil, and then reduce the heat to simmer. Cook for 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
5. Stir in the milk or cream, shredded cheddar cheese, and Dijon mustard. Continue to cook on low heat until the cheese is melted and the soup is creamy.
6. Season with salt, pepper, and garlic powder to taste. Garnish with croutons or extra cheese if desired.

Creamy broccoli cheddar soup is a deliciously cheesy dish that packs in plenty of broccoli, making it a great way to encourage kids to eat their veggies. The richness of the cheese complements the earthy flavors of the broccoli, and the soup’s smooth, creamy texture adds comfort to every spoonful. The addition of Dijon mustard enhances the flavor, giving the soup an extra layer of depth. This soup is perfect for family dinners, and it’s a great choice for chilly evenings when you need something warm and satisfying. It’s also easy to make ahead and store for leftovers, making it a versatile dish for busy families.

Minestrone Soup

This classic minestrone soup is a hearty, vegetable-packed dish that’s perfect for feeding the whole family. With a blend of fresh vegetables, beans, and pasta in a savory tomato-based broth, it’s not only nutritious but also bursting with flavor. This recipe is versatile, allowing you to use whatever vegetables are in season or in your fridge, making it a great way to clean out the pantry. It’s filling, comforting, and loved by kids and adults alike.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach or kale, chopped
• Fresh Parmesan cheese for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the garlic, carrots, celery, and zucchini, and cook for another 5 minutes, until the vegetables start to soften.
3. Add the diced tomatoes, white beans, vegetable broth, pasta, oregano, and basil. Bring the soup to a boil, then reduce to a simmer.
4. Cook for 15-20 minutes, until the vegetables are tender and the pasta is cooked.
5. Stir in the chopped spinach or kale and cook for an additional 3-5 minutes, until wilted.
6. Season with salt and pepper to taste, and serve with a sprinkle of fresh Parmesan cheese.

Minestrone soup is a fantastic way to pack in a variety of vegetables and legumes into one wholesome meal. The broth is light yet flavorful, while the beans and pasta add substance, making it a satisfying and filling dish. It’s also highly customizable, so you can easily swap out vegetables or beans based on your family’s preferences or what’s in season. This soup is great for all ages, with its simple flavors and tender texture. Plus, it’s a perfect make-ahead meal that stores well for lunches or leftovers during the week.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a flavorful, hearty, and nutritious meal that the entire family can enjoy. The combination of sweet potatoes and black beans provides a rich, earthy base, while the spices create a flavorful, slightly smoky kick. It’s a great option for vegetarian or vegan diets, and it’s perfect for cozy dinners on cooler nights.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the garlic, cumin, smoked paprika, and chili powder, and cook for another 1-2 minutes, until fragrant.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender. If you prefer a chunkier texture, blend only half the soup.
6. Season with salt and pepper to taste. Serve with fresh cilantro and lime wedges.

Sweet potato and black bean soup is a delightful combination of flavors and textures that are both comforting and nourishing. The sweetness of the potatoes balances perfectly with the hearty black beans, while the spices add a depth of flavor that will keep everyone coming back for more. This soup is not only satisfying but also packed with nutrients like fiber, protein, and vitamin A. It’s a great option for a light dinner or as a filling lunch, and the recipe can be made ahead and stored for several days. Serve with a side of cornbread for a delicious and complete meal.

Turkey and Rice Soup

A light but satisfying soup, this turkey and rice soup is an excellent choice for a post-holiday meal or a simple, wholesome weeknight dinner. With tender turkey, rice, and a medley of vegetables, this soup is flavorful yet not overly rich. It’s a great way to use up leftover turkey, but can easily be made with fresh turkey or chicken as well. This simple soup is both nutritious and comforting for the whole family.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 4 cups chicken or turkey broth
• 1 cup cooked turkey (shredded or diced)
• 1/2 cup rice (white or brown)
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
2. Stir in the dried thyme and cook for another 1 minute.
3. Add the chicken or turkey broth, cooked turkey, rice, and bay leaf. Bring the soup to a boil.
4. Reduce the heat and let it simmer for 25-30 minutes, or until the rice is cooked and the flavors have melded together.
5. Remove the bay leaf, season with salt and pepper to taste, and garnish with fresh parsley before serving.

Turkey and rice soup is a classic, comforting dish that’s perfect for using up leftover turkey but can also be made with freshly cooked turkey or chicken. The rice adds heartiness to the soup, making it filling and satisfying, while the vegetables offer freshness and nutrients. It’s a wonderful way to enjoy a light yet nourishing meal, and it’s easy to make in one pot. This soup is also great for freezing, so it’s an ideal make-ahead option for busy families. Whether you’re making it with leftovers or from scratch, it’s sure to be a crowd-pleaser.

Chicken and Vegetable Soup

This wholesome chicken and vegetable soup is a perfect family meal that combines lean chicken, fresh vegetables, and a flavorful broth. Packed with nutrients, it’s a light yet filling option that will keep everyone satisfied. The simplicity of the ingredients allows the natural flavors to shine, making this soup a great way to introduce kids to a variety of vegetables in a comforting dish. It’s also a great choice for meal prep, as it stores well and can be easily reheated throughout the week.

Ingredients:

• 2 tablespoons olive oil
• 1 lb chicken breast or thighs, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
2. In the same pot, add the chopped onion, carrots, celery, and zucchini. Cook for 5-7 minutes, until the vegetables begin to soften.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the chicken broth, diced tomatoes, thyme, oregano, and cooked chicken back into the pot. Bring the soup to a boil.
5. Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. Stir in the frozen peas and cook for an additional 3-5 minutes.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Chicken and vegetable soup is a light yet hearty dish, filled with protein from the chicken and nutrients from the vegetables. The flavors are fresh and comforting, making it a great choice for both adults and kids. The zucchini and peas add a subtle sweetness that complements the savory broth, while the herbs bring depth to the dish. This soup is perfect for busy nights, as it’s quick to prepare, and it can be made in large batches to last throughout the week.

Cauliflower and Cheddar Soup

This creamy cauliflower and cheddar soup is a rich, velvety dish that combines the mild flavor of cauliflower with the sharpness of cheddar cheese. It’s a delicious, comforting meal that’s perfect for a chilly evening, offering a nice balance of vegetables and cheese. The creamy texture makes it feel indulgent, while the cauliflower adds a lightness that makes this soup suitable for any occasion. This soup is a great way to incorporate more vegetables into your family’s meals without sacrificing flavor.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 cup whole milk or heavy cream
• 2 cups shredded cheddar cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil and then reduce the heat to a simmer. Cook for 20-25 minutes, until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender. Return to the pot once blended.
5. Stir in the milk or cream, shredded cheddar cheese, and Dijon mustard. Continue to cook on low heat, stirring until the cheese is melted and the soup is creamy.
6. Season with salt and pepper to taste, and garnish with fresh chives or parsley before serving.

Cauliflower and cheddar soup is a rich and creamy dish that feels indulgent without being overly heavy. The mild cauliflower flavor serves as a perfect base for the sharp cheddar cheese, creating a comforting and delicious soup. The addition of Dijon mustard adds a subtle tang that brightens up the dish, while the creamy texture makes it feel like a treat. It’s a fantastic way to get kids to eat more vegetables, especially with the appeal of cheese. This soup is ideal for serving as a light lunch or as a starter before a main meal.

Tomato Basil Soup

Tomato basil soup is a classic comfort food that’s simple, flavorful, and always a hit with the family. The rich tomato base is paired with aromatic basil, giving it a fresh and fragrant flavor. This soup is naturally sweet thanks to the tomatoes and offers a smooth, velvety texture that’s satisfying without being too heavy. It’s easy to make from scratch and is perfect for dipping with grilled cheese sandwiches or serving as a stand-alone meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes
• 2 cups vegetable or chicken broth
• 1 teaspoon dried basil (or 1/4 cup fresh basil)
• 1/2 teaspoon sugar (optional, to taste)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for creaminess)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the crushed tomatoes, broth, dried basil, and sugar (if using). Bring the soup to a boil.
4. Reduce the heat and let it simmer for 20-25 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream, if desired, for a richer texture. Season with salt and pepper to taste.
7. Garnish with fresh basil leaves before serving.

Tomato basil soup is a beloved classic that’s simple yet full of flavor. The smooth and slightly tangy tomato broth is complemented by the fragrant basil, creating a well-rounded, satisfying soup. Adding cream gives the soup a rich and indulgent feel, while the fresh basil adds a pop of color and aroma. This soup is quick to prepare and can easily be made in larger batches for leftovers. It pairs wonderfully with a grilled cheese sandwich, making it the perfect meal for kids and adults alike.

Note: More recipes​ are coming soon!