35+ Cozy Friday Soup Recipes to End Your Week on a Warm Note

As the week winds down and Friday evening approaches, there’s no better way to celebrate the end of a busy workweek than with a comforting bowl of soup.

Whether you’re looking for something rich and hearty, light and healthy, or a creative blend of flavors, Friday soup recipes are the perfect way to unwind and nourish your body.

A great soup can be as simple or as complex as you like, but its ultimate purpose is always the same: to bring warmth, comfort, and joy to your table.

In this blog article, we’ve gathered 35+ Friday soup recipes that are perfect for creating a cozy dinner to end the week on a high note.

From creamy purees to chunky stews, we’ve got a variety of options that will suit all tastes and dietary preferences.

These recipes are not only satisfying but also a great way to use up leftovers and seasonal ingredients.

So, grab your favorite soup pot, and get ready to cook up something amazing to enjoy with family or friends this Friday night!

35+ Cozy Friday Soup Recipes to End Your Week on a Warm Note

Soup is more than just a meal; it’s a way to wind down after a hectic week and enjoy some quality time with loved ones.

The variety of flavors, textures, and ingredients in these 35+ Friday soup recipes will give you plenty of options to keep your Fridays interesting and delicious.

Whether you’re in the mood for something classic like chicken noodle, or want to try a new combination like sweet potato and black bean, there’s a soup for everyone.

As you experiment with different recipes, you’ll find that Friday nights can become even more enjoyable when you treat yourself to a comforting bowl of homemade soup.

So, why not kick off your weekend with one of these soups?

The possibilities are endless, and each one is sure to make your Friday evening even more special.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a comforting and flavorful classic, perfect for Friday dinners. This rich and smooth soup blends tomatoes, fresh basil, and a hint of garlic, making it a crowd-pleaser. The addition of cream creates a silky texture that pairs wonderfully with grilled cheese or crusty bread. Whether you’re looking for something quick and easy or a dish to impress your family, this recipe is sure to hit the spot.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon sugar
• 1 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, dried basil, salt, pepper, and sugar. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup in batches to a regular blender.
5. Return the soup to the pot and stir in the heavy cream. Heat through for another 5 minutes.
6. Ladle into bowls and garnish with fresh basil leaves.

This Creamy Tomato Basil Soup is the ultimate comfort food, offering a perfect balance of tangy tomato flavor and smooth creaminess. The fragrant basil adds a refreshing touch, elevating the dish to new heights. Paired with a crispy grilled cheese sandwich or some warm, toasted baguette, it’s an ideal choice for a cozy Friday evening. The soup can also be made ahead of time and refrigerated, allowing the flavors to deepen overnight.

Chicken and Vegetable Soup

Chicken and Vegetable Soup is a wholesome and nourishing dish that’s both light and satisfying. Packed with tender chicken, a colorful array of vegetables, and savory broth, it offers the perfect balance of flavors. This soup is not only an excellent way to use up leftover chicken but also a great source of vitamins and minerals. It’s a great option for anyone seeking a hearty, healthy meal to end the week.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup green beans, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, and bell pepper. Cook for 5-7 minutes until the vegetables start to soften.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Pour in the chicken broth, shredded chicken, green beans, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
4. Add the frozen peas and cook for an additional 5 minutes until they’re heated through.
5. Taste the soup and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley.

This Chicken and Vegetable Soup is a perfect end to the workweek, offering a hearty and nourishing dish that’s full of fresh flavors. It’s versatile, as you can easily swap in different vegetables depending on what you have available. The tender chicken, paired with the savory broth and crisp veggies, makes this soup an ultimate feel-good meal. It’s also great for meal prep, keeping well in the fridge for a few days or freezing for future meals.

Spicy Butternut Squash Soup

Spicy Butternut Squash Soup is a vibrant, flavorful dish that brings warmth and zest to any Friday evening. The natural sweetness of the squash is balanced by a hint of spice from cayenne pepper and chili flakes, making this soup an exciting addition to your meal rotation. It’s creamy and smooth, with a velvety texture that’s perfect for pairing with a fresh salad or toasted bread. This dish is a delightful way to enjoy seasonal ingredients while warming up during cooler months.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium potato, peeled and cubed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (or to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cubed butternut squash, potato, cumin, cinnamon, and cayenne pepper. Cook for 5 minutes, stirring occasionally to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and potatoes are tender.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a regular blender.
6. Stir in the coconut milk and heat the soup through for another 5 minutes. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

The Spicy Butternut Squash Soup is a perfect balance of sweet and spicy, making it an irresistible dish for any Friday meal. The natural sweetness of the squash is complemented beautifully by the warm spices and creamy coconut milk, creating a comforting yet bold flavor profile. Whether you’re in the mood for something cozy or want to try something a bit different, this soup delivers both comfort and excitement. It’s also an excellent choice for a vegetarian or dairy-free option and can be easily doubled for larger gatherings or meal prep.

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup is the ultimate comfort food, packed with rich flavors and satisfying ingredients. The tender beef, nutty barley, and a variety of vegetables create a filling, nutritious soup that’s perfect for a Friday night. The combination of beef broth and seasonings gives the soup a deep, savory base, while the barley adds a wonderful chewy texture. It’s a wholesome meal that will keep you cozy throughout the evening and can be enjoyed as leftovers the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 lb beef stew meat, cubed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups beef broth
• 1/2 cup pearl barley
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the cubed beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables start to soften.
3. Return the beef to the pot and add the beef broth, barley, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the barley and beef are tender.
4. Add the frozen peas and cook for another 5 minutes.
5. Taste the soup and adjust the seasoning if necessary. Ladle into bowls and garnish with fresh parsley.

Hearty Beef and Barley Soup is a perfect choice for a Friday evening, offering a satisfying and filling meal that’s both comforting and nourishing. The beef becomes tender and flavorful, while the barley soaks up all the savory goodness of the broth. This soup is hearty enough to serve as a main dish and is excellent for meal prepping, as the flavors only get better the next day. It’s a great way to enjoy a filling and nutritious meal without much effort, making it ideal for a cozy Friday dinner.

Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a vibrant, hearty, and healthy soup that combines the natural sweetness of sweet potatoes with the earthiness of black beans. This soup is not only packed with flavor but is also a great source of fiber and nutrients. A touch of cumin and chili powder adds a bit of warmth and depth, while fresh cilantro and lime juice give it a fresh, zesty finish. Perfect for a Friday meal, this vegetarian soup is both satisfying and full of complex flavors.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/2 cup coconut milk
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add the minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
3. Stir in the diced sweet potato, black beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or you can blend it in batches using a regular blender. Leave a few chunks of sweet potato for texture, if desired.
5. Stir in the coconut milk and lime juice, and cook for an additional 5 minutes to heat through.
6. Taste and adjust seasoning as needed. Serve the soup hot, garnished with fresh cilantro.

Sweet Potato and Black Bean Soup is a wonderfully flavorful and satisfying dish that makes a perfect Friday evening meal. The sweetness of the sweet potato pairs beautifully with the richness of the black beans, creating a harmonious balance of flavors. The coconut milk adds creaminess, while the lime juice and cilantro provide a refreshing finish. This soup is also an excellent choice for anyone looking for a vegetarian or vegan option that is both hearty and nutritious. It’s filling, easy to make, and great for leftovers, making it an excellent choice for a busy weeknight.

Mushroom and Leek Soup

Mushroom and Leek Soup is a savory, earthy soup that’s perfect for those who love rich, umami-packed flavors. The earthy mushrooms and delicate leeks combine with a touch of thyme and cream to create a smooth, comforting soup that’s perfect for a Friday dinner. Whether you enjoy it as a light meal or pair it with a warm loaf of bread, this soup is sure to warm you up from the inside out, making it a great way to end your week on a delicious note.

Ingredients:

• 2 tablespoons olive oil
• 2 medium leeks, cleaned and sliced
• 1 lb mushrooms, sliced (button, cremini, or a mix)
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and sauté for about 5 minutes until softened.
2. Add the sliced mushrooms and cook for about 10 minutes until the mushrooms release their moisture and begin to brown.
3. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the vegetable broth and thyme, and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer it in batches to a regular blender. If you prefer a chunkier texture, blend part of the soup and leave some mushrooms intact.
6. Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 5 minutes.
7. Serve the soup hot, garnished with fresh thyme.

Mushroom and Leek Soup is the epitome of comfort food, with its rich, earthy flavor and smooth, creamy texture. The combination of mushrooms and leeks provides a deep, savory base, while the thyme adds a fragrant touch. The creaminess from the heavy cream makes this soup indulgent yet balanced, and it pairs perfectly with a crusty baguette for dipping. It’s a perfect dish to enjoy on a chilly Friday evening, and it’s sure to impress anyone you serve it to. It’s simple yet sophisticated and makes a great addition to your fall or winter recipe collection.

Spicy Butternut Squash Soup

Spicy Butternut Squash Soup is a vibrant, comforting dish that balances the natural sweetness of roasted butternut squash with a spicy kick. The addition of cayenne pepper, ginger, and cumin creates layers of warmth, making this soup the perfect way to spice up a Friday evening. It’s rich and velvety thanks to the addition of coconut milk, and it’s a great choice for those looking to add some heat to their meal while enjoying a cozy, nutritious dish. This soup is vegan, gluten-free, and full of flavor, making it an excellent choice for any dietary preference.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon maple syrup (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and lightly browned.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic, cumin, ginger, and cayenne pepper to the onions. Cook for another minute, stirring constantly.
4. Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or transfer it in batches to a blender. If you prefer a chunkier texture, blend only half of the soup.
6. Stir in the coconut milk and maple syrup (if using), and cook for another 5 minutes. Taste and adjust seasoning with salt, pepper, or more cayenne if desired.
7. Serve the soup hot, garnished with fresh cilantro.

Spicy Butternut Squash Soup offers a wonderful balance of sweet and spicy flavors that will keep you warm on a cool Friday evening. The roasted squash brings out a natural sweetness that perfectly complements the spicy kick from the cayenne and ginger. The creamy coconut milk adds richness, making this soup velvety and comforting. This soup is a perfect way to enjoy the autumn flavors while indulging in something a bit different. It’s simple to make and great for meal prepping, as the flavors develop even more after sitting overnight.

Tomato Basil Soup

Tomato Basil Soup is a timeless classic that’s perfect for a Friday night dinner. The tangy tomatoes and fragrant basil create a rich, flavorful soup that’s both comforting and satisfying. This recipe features a blend of fresh and canned tomatoes, making it ideal for any time of year. The addition of heavy cream gives the soup a creamy texture, while a touch of garlic and onion enhances the savory profile. This is a versatile and easy-to-make soup that pairs perfectly with a grilled cheese sandwich for a classic, cozy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable or chicken broth
• 1/4 cup fresh basil leaves, chopped (or 1 tablespoon dried basil)
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the crushed tomatoes, diced tomatoes, vegetable broth, basil, sugar (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream and cook for another 5 minutes to heat through.
6. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh basil.

Tomato Basil Soup is the ultimate comfort food, offering a rich and velvety texture that’s perfect for a cozy Friday evening. The natural sweetness of the tomatoes, combined with the aromatic basil, creates a savory yet refreshing soup that’s sure to please everyone at the table. The cream adds a luxurious touch, making the soup feel indulgent yet light. This soup is also very versatile and can be made ahead for a quick weeknight meal. Pair it with a grilled cheese sandwich for the ultimate comforting combo.

Lentil Soup with Spinach and Lemon

Lentil Soup with Spinach and Lemon is a healthy, satisfying soup that’s full of flavor and nutrients. The earthy lentils and tender spinach are enhanced with the bright, zesty flavor of lemon, which adds a refreshing contrast to the richness of the soup. This dish is perfect for a Friday meal when you want something nourishing and hearty, yet light. Packed with protein and fiber, it’s an ideal option for vegetarians and those looking for a wholesome, filling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 1/2 cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes, until softened.
2. Add the minced garlic, thyme, and cumin, and cook for another minute until fragrant.
3. Stir in the lentils, vegetable broth, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Add the chopped spinach and cook for an additional 5 minutes, until the spinach wilts.
5. Stir in the lemon juice and adjust seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley.

Lentil Soup with Spinach and Lemon is a healthy, filling option for a Friday dinner. The combination of lentils and spinach makes the soup hearty and satisfying, while the lemon adds a burst of freshness that brightens the entire dish. This soup is not only packed with nutrients but is also incredibly easy to make, making it a perfect choice for a cozy night in. It’s great for meal prep and can be stored in the fridge for a few days, with the flavors deepening over time. It’s a great way to enjoy a hearty, wholesome soup without feeling weighed down.

Creamy Potato Leek Soup

Creamy Potato Leek Soup is a comforting classic that blends the subtle sweetness of leeks with the heartiness of potatoes. This soup is perfect for a cozy Friday dinner, offering a rich and velvety texture that’s both indulgent and satisfying. The addition of fresh thyme and a touch of heavy cream makes this soup feel luxurious, while the mild flavors of the leeks and potatoes create a harmonious balance. It’s a simple yet elegant dish that pairs perfectly with crusty bread for a fulfilling meal.

Ingredients:

• 2 tablespoons butter
• 2 medium leeks, cleaned and chopped
• 4 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 cups vegetable broth
• 1 cup whole milk or cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped leeks, onion, and a pinch of salt, and sauté for 5-7 minutes, until softened.
2. Add the diced potatoes and thyme, and stir for another minute.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend only half of the mixture.
5. Stir in the milk or cream, and adjust the seasoning with salt and pepper. Let the soup simmer for another 5 minutes to incorporate the flavors.
6. Ladle the soup into bowls and garnish with fresh chives or parsley.

Creamy Potato Leek Soup is the epitome of comfort food, offering a rich, velvety texture with every spoonful. The leeks provide a delicate sweetness that complements the earthiness of the potatoes, while the thyme adds a subtle herbaceous note. The cream brings it all together, creating a luxurious finish that’s perfect for a relaxing Friday evening. This soup is easy to make and perfect for meal prepping, and it can be enjoyed on its own or paired with a side salad or sandwich for a more complete meal.

Mushroom and Barley Soup

Mushroom and Barley Soup is a hearty, wholesome dish that combines earthy mushrooms with nutty barley for a filling and nutritious meal. The rich flavors of the mushrooms are enhanced by garlic, thyme, and a splash of soy sauce, giving the soup a deep, umami flavor. The barley adds a chewy texture that makes this soup satisfying and comforting, perfect for warming up on a chilly Friday night. It’s a great vegetarian option, packed with protein, fiber, and vitamins, and it’s perfect for meal prep.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1/2 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons soy sauce (or tamari for gluten-free)
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5 minutes, until softened.
2. Add the sliced mushrooms to the pot and cook for an additional 5 minutes, until they release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
4. Add the soy sauce and taste, adjusting the seasoning if necessary.
5. Serve the soup hot, garnished with fresh parsley.

Mushroom and Barley Soup is a satisfying, nourishing meal that’s full of deep umami flavors and hearty textures. The mushrooms provide a savory richness, while the barley adds a satisfying chewiness that makes the soup feel substantial. The soy sauce gives it an additional layer of depth, making this soup a flavorful alternative to traditional broths. This soup is perfect for vegetarians and anyone looking for a warm, filling meal without any meat. It’s great for meal prepping and can be stored in the fridge for several days, making it a convenient and healthy option for busy days ahead.

Chicken and Corn Chowder

Chicken and Corn Chowder is a comforting and hearty soup that combines tender chunks of chicken with the sweetness of corn and the richness of a creamy broth. The soup is loaded with vegetables like celery, carrots, and potatoes, making it a well-rounded meal that’s both satisfying and flavorful. The creaminess of the soup is balanced by a touch of smoky bacon, which adds depth and a savory richness. This chowder is perfect for a Friday dinner, especially when you’re craving a bowl of something creamy and warm.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 carrots, diced
• 2 medium potatoes, peeled and diced
• 1 cup cooked chicken, shredded or diced
• 3 cups chicken broth
• 2 cups frozen corn kernels (or fresh if in season)
• 1 cup heavy cream
• 4 slices bacon, cooked and crumbled (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and sauté for 5-7 minutes, until softened.
2. Add the diced potatoes, chicken, chicken broth, and corn. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the heavy cream and crumbled bacon, and cook for another 5 minutes, until heated through.
4. Season with salt and pepper to taste.
5. Ladle the chowder into bowls and garnish with fresh parsley.

Chicken and Corn Chowder is a perfect Friday night meal that’s rich, creamy, and comforting. The combination of tender chicken, sweet corn, and hearty vegetables creates a satisfying bowl of soup that feels like a full meal. The creamy base and crispy bacon add layers of flavor, making this chowder both indulgent and hearty. It’s a great option for families or anyone looking for a soup that’s both flavorful and filling. This chowder also keeps well in the fridge, making it a perfect make-ahead dish for busy days.

Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a deliciously hearty and nutritious dish that’s perfect for a cozy Friday evening. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory depth of black beans. This soup is flavored with cumin, garlic, and chili powder, creating a warm, spiced base that is both comforting and satisfying. It’s a great vegetarian option that is packed with fiber, vitamins, and plant-based protein. The addition of lime juice and cilantro brings a refreshing burst of freshness to each spoonful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic, cumin, chili powder, and smoked paprika to the pot, stirring constantly for 1 minute until fragrant.
3. Add the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Stir in the black beans, season with salt and pepper, and cook for an additional 5 minutes to heat through.
5. Use an immersion blender to blend part of the soup for a creamy texture, or blend it entirely for a smooth consistency.
6. Stir in the lime juice and adjust the seasoning as needed.
7. Serve the soup in bowls and garnish with fresh cilantro.

Sweet Potato and Black Bean Soup is a vibrant, flavorful dish that brings together the perfect balance of sweetness and spiciness. The creamy texture of the sweet potatoes and black beans makes for a comforting bowl that’s both filling and nutritious. The warmth of cumin, chili powder, and smoked paprika gives the soup a cozy, spiced flavor, while the fresh lime juice and cilantro provide a refreshing contrast. This soup is a wonderful vegetarian meal that can be enjoyed by everyone, and it’s perfect for meal prepping for the week ahead.

Beef and Barley Soup

Beef and Barley Soup is a robust and filling dish that combines tender beef, chewy barley, and a variety of vegetables in a savory broth. The beef adds rich flavor to the soup, while the barley soaks up the broth, becoming tender and hearty. This soup is perfect for a cold Friday night, providing a warm and satisfying meal that’s packed with protein and fiber. The addition of herbs like thyme and bay leaves enhances the depth of flavor, while carrots and celery contribute a nice crunch and sweetness to the dish.

Ingredients:

• 2 tablespoons olive oil
• 1 lb beef stew meat, cut into cubes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1/2 cup pearl barley, rinsed
• 6 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and brown it on all sides for 5-7 minutes.
2. Add the chopped onion and garlic, and sauté for another 3-4 minutes until softened.
3. Add the carrots, celery, barley, beef broth, thyme, and bay leaves. Bring the soup to a boil, then reduce the heat and simmer for 45-60 minutes, or until the beef is tender and the barley is cooked through.
4. Season with salt and pepper to taste.
5. Remove the bay leaves and ladle the soup into bowls.
6. Garnish with fresh parsley before serving.

Beef and Barley Soup is a hearty and nourishing dish that’s perfect for those seeking a filling and flavorful meal. The combination of tender beef, nutty barley, and vegetables creates a balanced soup that feels like a complete meal. The slow-simmered broth is rich and savory, enhanced by the earthy flavors of thyme and bay leaves. This soup is ideal for a Friday dinner, offering comfort and warmth that will leave you feeling satisfied. It’s also great for leftovers, making it a convenient option for the weekend.

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup is a velvety smooth and naturally sweet dish that’s perfect for the fall and winter seasons. The sweetness of the butternut squash and carrots is enhanced by the subtle warmth of ginger, garlic, and cumin. This soup is light yet satisfying, offering a perfect balance of flavors. The creamy texture makes it a comforting option for a Friday evening, and it’s packed with vitamins A and C. You can easily make it vegan by substituting coconut milk for cream, adding a rich tropical twist.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, peeled and grated
• 3 cups butternut squash, peeled and cubed
• 2 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the garlic and ginger, and sauté for an additional 1-2 minutes until fragrant.
3. Stir in the butternut squash, carrots, cumin, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, blend half of the mixture.
5. Stir in the coconut milk, season with salt and pepper, and simmer for another 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Butternut Squash and Carrot Soup is a light yet filling dish that offers a perfect balance of sweet and savory flavors. The natural sweetness of the butternut squash and carrots pairs beautifully with the warming spices, making it a comforting meal for chilly evenings. The coconut milk adds a creamy texture and a touch of tropical richness, though it’s optional for a lighter version. This soup is a great choice for anyone looking for a nutritious and delicious vegetarian or vegan option. It’s both satisfying and easy to make, making it a fantastic choice for a Friday night meal.

Note: More recipes are coming soon!