34+ Delicious Single Serve Soup Recipes to Satisfy Every Craving

Soup is the perfect meal for a busy day when you want something warm, nourishing, and easy to prepare.

But what if you don’t want to make a large pot that you’ll have to store in the fridge all week? Enter the magic of single-serve soups!

These recipes are designed to make just the right amount of soup for one person, so you can enjoy a fresh, delicious bowl without any leftovers.

Whether you’re craving something hearty like a creamy potato soup, light and refreshing like a pea and mint blend, or something with a bit of spice, there’s a single-serve soup recipe for every taste.

In this blog post, we’ve gathered 34+ of the best single-serve soup recipes, perfect for any occasion, diet, and flavor preference.

Let’s dive in!

34+ Delicious Single Serve Soup Recipes to Satisfy Every Craving

Single-serve soups are not only convenient but also a great way to explore a variety of flavors without committing to large quantities.

From savory and hearty to light and refreshing, these recipes offer something for everyone.

The beauty of making soup in a single serving is that you can experiment with different ingredients and flavors without the worry of waste.

So, whether you’re craving a classic like chicken noodle or a more adventurous blend of roasted vegetables, you’ll find the perfect recipe to satisfy your hunger and warm your soul.

Enjoy these quick and delicious single-serve soups anytime you want a comforting, homemade meal!
Creamy Tomato Basil Soup

This creamy tomato basil soup is a comforting and flavorful dish, perfect for chilly evenings or when you’re craving something warm and nourishing. The blend of fresh tomatoes, aromatic basil, and a touch of cream creates a smooth and velvety soup that is both satisfying and light. With just a few ingredients, this recipe can be whipped up in no time for a delicious single-serving treat.

Ingredients:

• 1 large ripe tomato, chopped
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon fresh basil, chopped (or 1 tsp dried basil)
• Salt and pepper, to taste
• A pinch of sugar (optional)

Instructions:

1. In a small pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until they are soft and fragrant, about 2-3 minutes.
2. Add the chopped tomato and cook for another 3-4 minutes until softened and slightly caramelized.
3. Pour in the vegetable broth, bring the mixture to a simmer, and cook for about 5 minutes to allow the flavors to meld together.
4. Blend the soup using an immersion blender or transfer it to a regular blender. Puree until smooth.
5. Return the soup to the heat and stir in the heavy cream, fresh basil, salt, pepper, and sugar (if using). Adjust the seasoning to taste.
6. Simmer for an additional 2-3 minutes to heat through, and serve hot.

This creamy tomato basil soup is the ultimate comfort food. Its rich and velvety texture, combined with the fresh flavors of tomato and basil, makes for a deliciously satisfying meal. Whether you’re enjoying it on a cold winter day or as a simple snack, this soup will leave you feeling warm and content. The smooth blend of ingredients is a perfect balance of savory and sweet, making each spoonful a delightful experience.

Spicy Sweet Potato Soup

This spicy sweet potato soup is a delicious fusion of flavors with a touch of heat to wake up your taste buds. The natural sweetness of the roasted sweet potatoes contrasts beautifully with the warmth of chili and cumin. This single-serving soup is rich in nutrients and provides a comforting, satisfying meal that’s both healthy and flavorful.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1/4 cup onion, diced
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 cup vegetable broth
• 1/4 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper, to taste
• A squeeze of lime juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potato with a little olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for about 20 minutes, or until tender and slightly caramelized.
2. In a small pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until softened, about 3 minutes.
3. Add the cumin, paprika, and chili powder to the onions, cooking for another minute until fragrant.
4. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a simmer and cook for another 5 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender and blend in batches.
6. Stir in the coconut milk and adjust seasoning with salt, pepper, and lime juice if desired. Heat through and serve hot.

This spicy sweet potato soup is a flavor-packed and nutritious option that’s both hearty and refreshing. The combination of roasted sweet potatoes, spices, and coconut milk creates a velvety texture and a delightful contrast of flavors. It’s a great choice for those looking for a healthy, vegan-friendly soup with a little kick. The soup is versatile and can be served as a light meal or as a side to any dish, making it a perfect addition to your recipe collection.

Lemon-Ginger Chicken Soup

This lemon-ginger chicken soup is an energizing and aromatic bowl of comfort. The bright zing of lemon and the warmth of ginger combine perfectly with tender chicken, making this a revitalizing and healthy meal. Ideal for when you need a quick boost of nutrients or a healing remedy for a cold, this single-serving recipe is easy to make and full of flavor.

Ingredients:

• 1 chicken breast or thigh, boneless and skinless, diced
• 1/4 cup carrot, thinly sliced
• 1/4 cup celery, diced
• 1 tablespoon ginger, minced
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1/2 lemon, juiced
• 1/2 teaspoon turmeric (optional)
• 1 cup chicken broth
• Salt and pepper, to taste
• 1 teaspoon olive oil

Instructions:

1. Heat the olive oil in a small pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
2. Add the onion, garlic, ginger, carrot, and celery to the pot, cooking for another 2-3 minutes until softened.
3. Pour in the chicken broth, bringing the mixture to a simmer. Add the turmeric, if using, and season with salt and pepper. Let the soup simmer for 10-15 minutes, allowing the flavors to combine and the vegetables to become tender.
4. Stir in the lemon juice and adjust seasoning as needed. Continue to simmer for another 2 minutes before serving.

This lemon-ginger chicken soup is a nourishing and revitalizing option, packed with bright and fresh flavors. The combination of ginger and lemon not only enhances the soup’s taste but also provides natural health benefits. The tender chicken and vegetables make the soup hearty, while the aromatic broth offers warmth and comfort. This is a fantastic choice for a quick, healthy meal that will leave you feeling refreshed and energized, whether you’re battling a cold or simply need a flavorful pick-me-up.

Roasted Garlic and Mushroom Soup

This roasted garlic and mushroom soup is an earthy and savory dish that brings comfort with every spoonful. The deep flavors of roasted garlic and tender mushrooms create a rich and aromatic broth that’s both satisfying and hearty. Ideal for a cozy evening or a light lunch, this single-serving recipe is packed with flavor and nutrients while being incredibly easy to prepare.

Ingredients:

• 1 cup mushrooms (button, cremini, or your choice), sliced
• 1 head garlic, roasted
• 1/4 cup onion, diced
• 1/2 cup vegetable broth
• 1/4 cup cream (optional for extra richness)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes until the garlic is soft and caramelized.
2. In a small pot, heat olive oil over medium heat and sauté the onions until softened, about 3 minutes.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the mushrooms and onions.
5. Pour in the vegetable broth and bring to a simmer for about 5 minutes, allowing the flavors to meld together.
6. Blend the soup with an immersion blender or transfer to a regular blender until smooth.
7. Stir in the cream (if using) and adjust seasoning with salt and pepper. Heat through, then serve hot, garnished with fresh parsley.

This roasted garlic and mushroom soup is a rich and flavorful dish, perfect for those who love earthy, savory flavors. The slow-roasted garlic gives the soup a sweet, deep richness, while the mushrooms provide a satisfying, meaty texture. This soup is perfect for a light meal or as an appetizer, and the addition of cream gives it a velvety texture that is sure to comfort. Whether you’re looking to warm up on a cold day or indulge in something flavorful, this soup is an easy yet elegant choice.

Carrot and Coriander Soup

This vibrant carrot and coriander soup is both refreshing and soothing. The natural sweetness of the carrots is balanced by the bright, citrusy notes of fresh coriander, making it a light yet satisfying meal. It’s easy to make, packed with nutrients, and can be enjoyed on its own or as a starter. The balance of flavors in this soup is both comforting and invigorating, making it an excellent choice for any time of day.

Ingredients:

• 1 large carrot, peeled and chopped
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground coriander
• 1/2 cup vegetable broth
• 1/4 cup coconut milk (optional)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh coriander (cilantro), chopped for garnish

Instructions:

1. Heat the olive oil in a small pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until softened and fragrant.
2. Add the chopped carrot and ground coriander to the pot, cooking for another 2 minutes.
3. Pour in the vegetable broth, bring to a simmer, and cook until the carrots are tender, about 10-12 minutes.
4. Blend the soup with an immersion blender or transfer to a regular blender until smooth.
5. Stir in the coconut milk (if using) and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes, then serve hot, garnished with fresh coriander.

This carrot and coriander soup is a vibrant, flavorful option that’s both comforting and healthy. The sweet carrots blend perfectly with the fresh, slightly citrusy coriander, creating a balanced and refreshing soup. Whether you enjoy it for lunch or as a light dinner, this soup is a great way to get your daily dose of vegetables while savoring a burst of fresh flavors. The addition of coconut milk makes it creamy, though it’s still light enough to feel refreshing. Perfect for a nutritious, feel-good meal.

Coconut and Lime Shrimp Soup

This coconut and lime shrimp soup is a zesty, light, and aromatic dish that combines the sweetness of shrimp with the creamy richness of coconut milk and the bright, tangy flavor of lime. It’s an easy, single-serving recipe that’s perfect for a quick and satisfying meal. The combination of coconut and lime gives the soup a tropical flair, while the shrimp adds a touch of elegance.

Ingredients:

• 1/4 cup shrimp, peeled and deveined
• 1/4 cup coconut milk
• 1/2 cup chicken or vegetable broth
• 1/4 cup onion, diced
• 1/2 lime, juiced
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 1/4 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a small pot, heat a little oil over medium heat. Add the onion, garlic, and ginger, cooking until softened and fragrant, about 2-3 minutes.
2. Add the shrimp and cook for 2-3 minutes, or until they turn pink and are cooked through.
3. Pour in the coconut milk and broth, bringing the mixture to a simmer.
4. Add the lime juice, chili flakes (if using), and season with salt and pepper. Simmer for another 3-4 minutes to allow the flavors to meld.
5. Taste and adjust seasoning if necessary, then serve hot, garnished with fresh cilantro.
   This coconut and lime shrimp soup is a light yet satisfying dish that brings a burst of tropical flavors to your bowl. The coconut milk provides a creamy base, while the lime adds a refreshing kick, making it an ideal meal for any occasion. The shrimp are tender and succulent, soaking in the rich flavors of the broth. This soup is perfect for a quick lunch or dinner when you want something flavorful but light, and the zesty finish from the lime will leave you craving more. Enjoy this comforting, yet fresh, dish any time of year.

Butternut Squash and Apple Soup

This butternut squash and apple soup combines the natural sweetness of roasted squash with the crisp, tart notes of apple. The creamy texture, enhanced by a dash of cinnamon and nutmeg, creates a comforting and aromatic bowl that is both hearty and refreshing. Perfect for autumn or any time you’re craving a warm, nourishing meal, this soup is both satisfying and packed with nutrients.

Ingredients:

• 1/2 small butternut squash, peeled and cubed
• 1/2 apple, peeled and chopped (preferably a tart variety like Granny Smith)
• 1/4 cup onion, chopped
• 1/2 cup vegetable broth
• 1/4 cup cream (optional for richness)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. In a small pot, heat a bit of olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the roasted butternut squash and apple to the pot, stirring in the cinnamon and nutmeg. Cook for 2 minutes to bring out the flavors.
4. Pour in the vegetable broth and bring the soup to a simmer for 5 minutes.
5. Blend the soup using an immersion blender or transfer to a regular blender until smooth.
6. Stir in the cream (if using) and season with salt and pepper to taste. Heat through, then serve hot.

This butternut squash and apple soup offers a wonderful balance of sweet and savory flavors, with the warm spices adding a cozy touch. The velvety texture makes each spoonful a comforting experience, while the apples give a delightful burst of freshness that complements the richness of the squash. Perfect for a fall-inspired meal or as a light dinner any time of the year, this soup is a nourishing, seasonal treat that is easy to prepare and full of flavor.

Avocado and Lime Soup

This avocado and lime soup is a cool and creamy dish, ideal for a light meal or as a refreshing appetizer. The creamy texture of ripe avocado is perfectly balanced by the tangy lime and a hint of cilantro. This chilled soup is perfect for hot days or when you’re craving something light, healthy, and flavorful.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1/2 cup vegetable broth
• 1/4 cup Greek yogurt (or coconut yogurt for a dairy-free option)
• 1 tablespoon lime juice (freshly squeezed)
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish
• A drizzle of olive oil (optional)

Instructions:

1. In a blender, combine the avocado, vegetable broth, Greek yogurt, lime juice, cumin, salt, and pepper.
2. Blend until smooth and creamy. Add a bit more vegetable broth if the soup is too thick.
3. Taste and adjust seasoning if needed, adding more lime juice or salt to balance the flavors.
4. Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to develop.
5. Serve cold, garnished with fresh cilantro and a drizzle of olive oil if desired.

This avocado and lime soup is a wonderfully creamy and light dish, perfect for those looking for something refreshing and healthy. The creamy avocado provides a smooth base, while the tangy lime and earthy cumin add complexity and balance to the flavor profile. The soup is ideal for hot summer days or when you need a quick, nutritious meal that is both light and satisfying. It’s an excellent choice for vegans or anyone looking to add more plant-based meals to their routine.

Pea and Mint Soup

This pea and mint soup is a vibrant and refreshing dish, packed with the natural sweetness of peas and the cool, aromatic flavor of fresh mint. The combination of these two ingredients creates a light, yet satisfying soup that is both nutritious and flavorful. Perfect for a spring or summer meal, this soup can be served chilled or warm, depending on your preference.

Ingredients:

• 1 cup frozen peas
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh mint leaves, chopped (or 1 teaspoon dried mint)
• 1/2 cup vegetable broth
• 1/4 cup cream (optional for richness)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• A squeeze of lemon juice (optional)

Instructions:

1. Heat the olive oil in a small pot over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
2. Add the frozen peas and cook for another 3 minutes until heated through.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 5-7 minutes to allow the peas to become tender and the flavors to meld together.
4. Stir in the fresh mint and cook for another minute.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. If using, stir in the cream for added richness, then season with salt, pepper, and a squeeze of lemon juice to taste. Heat through and serve.

This pea and mint soup is light, bright, and refreshing, with the sweetness of the peas beautifully complemented by the fresh, aromatic mint. Whether enjoyed warm or chilled, it’s a perfect way to embrace the flavors of spring or summer. The smooth, creamy texture makes it satisfying, while the mint adds an unexpected burst of freshness that elevates the entire dish. This soup is not only delicious but also nutritious, making it an ideal choice for a light meal or as part of a healthy diet.

Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is a rich, smoky, and slightly sweet soup that’s perfect for any season. The roasted red peppers add depth and complexity, while the tomatoes bring a fresh, tangy balance to the dish. Combined with a few aromatic herbs and a splash of cream, this soup is both comforting and flavorful, ideal for a cozy single-serving meal.

Ingredients:

• 1 red bell pepper, roasted and peeled
• 1 medium tomato, chopped
• 1/4 cup onion, chopped
• 1/2 cup vegetable broth
• 1/4 cup heavy cream (optional for richness)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Roast the red bell pepper by placing it under a broiler or on a grill until the skin is charred. Once roasted, peel off the skin, remove the seeds, and chop the pepper.
2. Heat olive oil in a small pot over medium heat. Add the onion and garlic, cooking for about 3 minutes until softened and fragrant.
3. Add the roasted red pepper, chopped tomato, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
4. Use an immersion blender or transfer to a blender and puree the soup until smooth.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste. Simmer for another 2-3 minutes to heat through.
6. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is the perfect balance of sweet, savory, and smoky flavors. The richness from the roasted red peppers, combined with the acidity of the tomatoes, makes for a satisfying and deliciously complex soup. Whether you enjoy it on a cold day or as a light evening meal, this vibrant dish is both comforting and healthy. The addition of cream makes it extra indulgent, while the fresh basil adds a touch of brightness and freshness.

Spicy Black Bean Soup

This spicy black bean soup is a hearty, flavorful dish full of bold flavors and vibrant ingredients. The combination of black beans, spicy jalapeños, and smoky cumin creates a soup that’s both filling and invigorating. It’s perfect for those who love a little heat, offering both warmth and depth in every spoonful. This soup is easy to prepare and provides a great balance of protein and vegetables.

Ingredients:

• 1/2 cup black beans, cooked or canned (drained and rinsed)
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1 small jalapeño, chopped (seeds removed for less heat)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a small pot, heat olive oil over medium heat. Add the chopped onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.
2. Add the black beans, cumin, chili powder, and vegetable broth to the pot. Bring to a simmer and cook for about 5-7 minutes, allowing the flavors to blend together.
3. Use an immersion blender or regular blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Taste and adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This spicy black bean soup is a satisfying, flavorful meal that packs a punch. The combination of heat from the jalapeño and the earthy depth of the black beans makes for a hearty and flavorful dish. The spices, including cumin and chili powder, bring a warm, smoky touch to the soup, making it a perfect comfort food for any time of year. It’s also an excellent choice for those looking for a plant-based protein-packed meal that’s both healthy and filling.

Zucchini and Lemon Soup

This zucchini and lemon soup is light, refreshing, and aromatic, making it the perfect option for a spring or summer meal. The mild flavor of zucchini is enhanced by the zesty, tangy notes of lemon, creating a delicate yet flavorful soup. It’s quick to prepare, healthy, and can be enjoyed as a standalone dish or paired with a light salad.

Ingredients:

• 1 medium zucchini, sliced
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1/2 cup vegetable broth
• 1 tablespoon lemon juice
• Zest of 1/2 lemon
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat the olive oil in a small pot over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened.
2. Add the sliced zucchini and cook for another 3-4 minutes, until it begins to soften.
3. Pour in the vegetable broth, bring the soup to a simmer, and cook for about 5 minutes until the zucchini is tender.
4. Stir in the lemon juice and zest, then use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste, and adjust the lemon if you want a stronger citrus flavor.
6. Serve hot, garnished with fresh basil or parsley.

This zucchini and lemon soup is a wonderfully light and refreshing dish, perfect for those looking for a simple, healthy meal. The zucchini provides a mild base, while the lemon adds brightness and complexity. The soup is aromatic and subtle, making it an excellent choice for a quick meal that feels light but is still satisfying. It’s also a great option for those following vegetarian or vegan diets, offering a nourishing and flavorful bowl full of fresh ingredients.

Sweet Potato and Coconut Soup

This sweet potato and coconut soup is a warm, creamy dish that beautifully blends the natural sweetness of sweet potatoes with the rich, tropical flavor of coconut milk. Spiced with cumin and ginger, this soup offers a comforting balance of sweet, savory, and mildly spiced flavors. It’s perfect for a nourishing lunch or dinner, offering a velvety texture and vibrant color that is as pleasing to the eyes as it is to the palate.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1/4 cup onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/2 cup coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a small pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the cubed sweet potato, cumin, and ginger. Cook for another 2 minutes to allow the spices to bloom.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10-12 minutes, or until the sweet potato is tender.
4. Add the coconut milk and simmer for another 2 minutes to heat through.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

This sweet potato and coconut soup is both creamy and comforting, making it a perfect dish for cooler days or whenever you’re craving something hearty yet light. The combination of sweet potatoes and coconut milk results in a silky, rich texture, while the warm spices of cumin and ginger enhance the soup’s depth of flavor. It’s a satisfying meal that’s naturally gluten-free, dairy-free, and vegan, making it ideal for a wide variety of dietary preferences.

Broccoli and Cheddar Soup

This broccoli and cheddar soup is a rich and creamy comfort food classic. The earthy flavor of broccoli pairs perfectly with the sharp, savory taste of cheddar cheese, creating a satisfying and indulgent dish. While comforting, this single-serving recipe also packs in a nutritious vegetable, making it a great option for a quick and cozy meal.

Ingredients:

• 1 cup broccoli florets
• 1/4 cup onion, chopped
• 1/4 cup cheddar cheese, grated
• 1/2 cup vegetable broth
• 1/4 cup milk or cream
• 1 tablespoon butter
• Salt and pepper, to taste
• A pinch of nutmeg (optional)

Instructions:

1. In a small pot, melt butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened.
2. Add the broccoli florets and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 6-8 minutes, or until the broccoli is tender.
4. Add the milk or cream, then use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the grated cheddar cheese until melted and smooth, then season with salt, pepper, and a pinch of nutmeg.
6. Serve hot, with extra grated cheese if desired.

This broccoli and cheddar soup is a deliciously creamy dish that satisfies both comfort food cravings and nutritional needs. The rich, velvety texture of the soup is perfectly complemented by the sharp, tangy flavor of the cheddar cheese, making each spoonful indulgent yet balanced. The broccoli not only adds a nutritious component but also helps to ground the flavor, creating a wholesome soup that feels like a cozy hug in a bowl. It’s perfect for a cold day or when you want a filling, delicious meal in a single serving.

Lemon and Dill Chicken Soup

This lemon and dill chicken soup is a bright and fresh dish that combines the savory flavor of chicken with the refreshing zing of lemon and the aromatic touch of dill. It’s a perfect balance of lightness and comfort, ideal for when you need a healthy, flavorful meal that isn’t too heavy. The lemon adds a citrusy freshness, while the dill gives the soup an herbaceous, fragrant twist.

Ingredients:

• 1/2 chicken breast, cooked and shredded
• 1/4 cup onion, chopped
• 1/4 cup carrot, sliced
• 1/2 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1/2 tablespoon lemon juice
• 1/2 cup chicken broth
• 1/4 cup spinach (optional)
• Salt and pepper, to taste
• Lemon zest (for garnish)

Instructions:

1. In a small pot, sauté the onion and carrot over medium heat with a little olive oil for 3-4 minutes until softened.
2. Add the chicken broth and bring to a simmer. Cook for about 5 minutes, until the vegetables are tender.
3. Add the shredded chicken, dill, and spinach (if using), and cook for another 2-3 minutes until everything is heated through.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with lemon zest and additional fresh dill if desired.

This lemon and dill chicken soup is a refreshing and light meal that’s perfect for when you need something nourishing yet not too heavy. The combination of tender chicken, bright lemon, and aromatic dill creates a flavorful broth that feels both comforting and rejuvenating. It’s a simple but satisfying soup that can be made in no time, making it ideal for a quick, healthy meal when you’re craving something fresh and flavorful. The spinach is optional, but it adds a nice touch of color and extra nutrients.

Note: More recipes are coming soon