50+ Easy and Delicious Sunday Soup Recipes to Warm Your Heart

Sundays are the perfect day to slow down, relax, and indulge in some much-needed comfort food.

What better way to spend a cozy afternoon than by enjoying a delicious bowl of soup?

Whether it’s a light, refreshing broth or a rich, creamy concoction, soup is the ultimate meal to nourish both the body and soul.

In this collection, we’ve gathered over 50 mouth-watering Sunday soup recipes that will elevate your weekends.

From hearty vegetable soups to indulgent cream-based bowls, there’s something for every taste and dietary preference.

These soups are not only easy to make but also packed with flavors that will warm you from the inside out.

So grab your favorite pot, gather the ingredients, and get ready to enjoy a relaxing, flavorful Sunday with these satisfying soup recipes.

50+ Easy and Delicious Sunday Soup Recipes to Warm Your Heart

With over 50 Sunday soup recipes to choose from, you’re sure to find the perfect dish to suit any craving or occasion.

Whether you’re in the mood for something light and healthy or indulgent and creamy, these soups offer endless possibilities to transform your Sundays into a delicious experience.

They’re ideal for meal prep, perfect for a family gathering, or simply as a way to unwind on a quiet afternoon.

So next Sunday, try one (or more!) of these fantastic soups and enjoy the comfort, warmth, and flavor they bring to your table.

These recipes are sure to become favorites in your weekly rotation, making your Sundays even more special with every spoonful.

Hearty Tomato Basil Soup

This comforting tomato basil soup is a perfect choice for a cozy Sunday meal. Rich, velvety, and full of flavor, it combines fresh tomatoes and fragrant basil to create a satisfying dish. Ideal for pairing with a warm grilled cheese sandwich or simply enjoyed on its own, this soup offers both warmth and nutrition. It’s a simple yet delicious way to bring a touch of comfort to your Sunday table.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup heavy cream (optional for extra richness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté for 3-4 minutes, until softened.
2. Add the chopped tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
3. Pour in the vegetable broth and bring the mixture to a simmer. Add oregano, basil, salt, and pepper.
4. Let the soup simmer for about 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
5. Use an immersion blender or transfer the soup to a regular blender to puree it until smooth. Return it to the pot.
6. Stir in the heavy cream (if using) and adjust seasoning to taste. Simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh basil or croutons if desired.

This tomato basil soup is the perfect dish to kick off your Sunday. It’s incredibly easy to make and can be adapted for a variety of preferences. Whether you keep it light or add a touch of cream for richness, this soup brings a sense of satisfaction with every spoonful. Serve it with crusty bread or a sandwich for a well-rounded meal.

Creamy Potato Leek Soup

This creamy potato leek soup offers a blend of smooth, velvety texture and mild yet savory flavors. The combination of leeks and potatoes makes for a rich, comforting base, while a touch of cream adds extra decadence. It’s a perfect, satisfying soup to enjoy on a relaxed Sunday, offering warmth and nourishment.

Ingredients:

• 3 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 cup heavy cream (or milk for a lighter version)
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onions and leeks and cook for about 5 minutes, until softened and fragrant.
2. Add the diced potatoes and thyme to the pot, stirring for another 2 minutes to combine.
3. Pour in the vegetable broth, bringing the mixture to a simmer. Cook for about 20 minutes, or until the potatoes are tender.
4. Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
5. Return the soup to the pot, stir in the heavy cream, and heat through. Adjust seasoning with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This creamy potato leek soup is the epitome of comfort food, making it a perfect choice for a laid-back Sunday. The leeks provide a subtle, onion-like flavor, while the potatoes create a thick and creamy base. The result is a smooth, rich soup that feels indulgent but is surprisingly simple to prepare. It pairs wonderfully with a side of crusty bread or a fresh salad.

Spicy Butternut Squash Soup

For a unique and flavorful soup that adds a kick to your Sunday meal, try this spicy butternut squash soup. The natural sweetness of the squash is complemented by a touch of heat from red pepper flakes and a hint of warmth from cumin. This vibrant soup is perfect for those who enjoy a bit of spice and bold flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cubed butternut squash, cumin, cinnamon, and red pepper flakes. Stir to coat the squash with the spices and cook for 2 minutes.
3. Pour in the vegetable broth, bring the soup to a simmer, and cook for about 20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Return the soup to the pot, stirring in the coconut milk for a creamier texture, and adjust seasoning with salt and pepper.
6. Serve hot, garnished with a sprinkle of red pepper flakes or a drizzle of coconut milk for extra flavor.

This spicy butternut squash soup is the ideal choice if you’re looking to spice up your Sunday soup routine. The combination of sweet squash and aromatic spices creates a perfect balance of flavors that warm you from the inside out. The coconut milk adds a silky richness that enhances the soup’s texture, making it a satisfying, flavorful meal. Serve it alongside a light salad or toasted pita for a complete experience.

Lentil and Vegetable Soup

This hearty and nutritious lentil and vegetable soup is the perfect dish to enjoy on a cozy Sunday. Packed with protein-rich lentils, a variety of colorful vegetables, and aromatic herbs, this soup is both filling and flavorful. It’s easy to make, affordable, and can be customized with whatever vegetables you have on hand, making it a versatile choice for any Sunday meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 large carrot, diced
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup spinach, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrot, and celery, and sauté for about 5 minutes, until softened.
2. Add the zucchini and cook for another 2 minutes.
3. Stir in the lentils, thyme, oregano, salt, and pepper, mixing well.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 30-35 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for another 5 minutes, until the spinach wilts.
6. Adjust seasoning as needed and serve hot.

This lentil and vegetable soup is a great option for a filling, nutrient-packed Sunday meal. The lentils provide a satisfying texture and are a great source of protein, while the vegetables add both flavor and essential vitamins. The soup is simple to prepare, and the best part is that it only gets better as it sits, making it perfect for meal prepping. It’s hearty enough to enjoy as a main dish, especially when paired with a slice of warm bread.

Mushroom Barley Soup

Mushroom barley soup is a savory and earthy dish that’s full of umami flavor. With a medley of mushrooms and chewy barley, this soup is both satisfying and packed with nutrients. It’s a great way to enjoy a hearty, vegetarian meal that is sure to please on a chilly Sunday afternoon.

Ingredients:

• 2 cups sliced mushrooms (button or cremini)
• 1/2 cup pearl barley
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce (optional for depth of flavor)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the barley, dried thyme, soy sauce (if using), salt, and pepper.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 35-40 minutes, or until the barley is tender and has absorbed much of the broth.
5. Taste the soup and adjust the seasoning as necessary. Serve hot.

Mushroom barley soup is a fantastic Sunday choice, offering a rich, earthy flavor profile that’s sure to satisfy. The mushrooms provide a deep umami flavor, while the barley adds a chewy texture that makes this soup hearty and filling. It’s a wonderful way to incorporate whole grains and vegetables into your diet, and it pairs well with a fresh side salad or a slice of crusty bread.

Sweet Potato and Carrot Soup

This sweet potato and carrot soup is a vibrant and nutrient-packed dish that’s ideal for a Sunday meal. Naturally sweet from the carrots and sweet potatoes, and spiced with a touch of ginger, this soup is both soothing and flavorful. It’s simple to make, naturally gluten-free, and perfect for warming up on a chilly day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 3 large carrots, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 3-4 minutes until softened and fragrant.
2. Add the diced sweet potatoes and carrots, and cook for another 5 minutes, stirring occasionally.
3. Sprinkle in the cinnamon, nutmeg, salt, and pepper, then pour in the vegetable broth. Bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and carrots are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
6. Stir in the coconut milk (if using) and adjust seasoning as necessary.
7. Serve hot, garnished with a sprinkle of cinnamon or a few fresh herbs if desired.

This sweet potato and carrot soup is a wonderful choice for a light, yet satisfying Sunday meal. The natural sweetness of the vegetables is balanced by the warm spices, while the optional coconut milk adds a creamy richness. This soup is perfect on its own or served with a side of toasted whole-grain bread for a well-rounded meal. It’s also an excellent choice for meal prep, as the flavors only improve over time.

Classic Chicken Noodle Soup

A timeless favorite, this classic chicken noodle soup is the epitome of comfort food. Packed with tender chicken, hearty vegetables, and a fragrant broth, this soup is perfect for a nourishing Sunday meal. It’s soothing, light yet filling, and easy to make, making it an ideal choice for any family gathering or relaxing day at home.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 6 cups chicken broth
• 1 cup egg noodles
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery, sautéing for about 5-6 minutes until the vegetables soften.
2. Add the chicken breasts to the pot, followed by the chicken broth and thyme. Bring to a boil.
3. Once boiling, reduce the heat and let the soup simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot, shred it with a fork, and return it to the soup.
5. Stir in the egg noodles and cook for another 8-10 minutes, or until the noodles are tender.
6. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

This classic chicken noodle soup is the ultimate comfort dish for a Sunday meal. The tender chicken and soft noodles absorb the flavors of the savory broth, creating a satisfying and nourishing meal. It’s a great option for a cozy afternoon and can be easily stored for leftovers, making it perfect for meal prep. Pair with a slice of crusty bread or a side salad to complete your meal.

Roasted Red Pepper and Tomato Soup

For a smoky, rich, and slightly sweet soup, this roasted red pepper and tomato soup is a wonderful choice for a Sunday. Roasting the peppers deepens their flavor, adding a savory richness to the sweet tomatoes, making this soup both satisfying and full of depth. It’s perfect for pairing with grilled cheese or enjoying as a light meal on its own.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 4 large tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup heavy cream (optional for added richness)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is charred. Let them cool before peeling off the skin and removing the seeds.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped tomatoes, roasted peppers, and smoked paprika to the pot. Stir and cook for an additional 5 minutes.
4. Pour in the vegetable broth, bring the soup to a boil, and then reduce to a simmer. Let it cook for 20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or blend it in batches in a regular blender.
6. Stir in the heavy cream (if using) and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil leaves.

This roasted red pepper and tomato soup is perfect for a light but flavorful Sunday meal. The roasting process enhances the natural sweetness of the peppers, while the smoked paprika adds a unique depth to the flavor. The optional cream adds a velvety smooth texture, but the soup is also delightful on its own for a lighter version. It’s a wonderful pairing with grilled cheese or a fresh salad.

Spicy Black Bean Soup

For a bold and hearty soup that packs a punch, this spicy black bean soup is the perfect Sunday meal. The black beans provide a rich, protein-packed base, while the combination of spices adds depth and heat. It’s a warming and satisfying dish that’s ideal for those who enjoy a little spice in their soup.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper (optional for more heat)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Tortilla chips for serving (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté for about 5-6 minutes until softened.
2. Stir in the ground cumin, chili powder, and cayenne pepper (if using), cooking for another minute until fragrant.
3. Add the black beans and vegetable broth to the pot. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, allowing the flavors to develop.
4. Use an immersion blender to puree about half of the soup, or transfer a portion to a blender to create a creamy texture while leaving some beans whole for added texture.
5. Stir in the lime juice and adjust seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro and tortilla chips, if desired.

This spicy black bean soup is a fantastic option for those who love a bit of heat in their meals. The combination of spices creates a rich and flavorful broth, while the black beans provide a satisfying, hearty base. It’s a simple yet bold dish that’s perfect for a Sunday when you want something filling and packed with flavor. Serve with a side of tortilla chips for some crunch or a dollop of sour cream for added richness.

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a comforting and indulgent choice for a Sunday meal. With tender broccoli florets and a rich, velvety cheese sauce, this soup is both satisfying and hearty. It’s the perfect dish to warm up with on a chilly day, and it pairs wonderfully with crusty bread or a side salad for a full meal.

Ingredients:

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup whole milk
• 1 1/2 cups shredded cheddar cheese
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• Salt and pepper to taste
• 1/4 teaspoon ground mustard (optional for added flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, and sauté for 5-6 minutes, until softened.
2. Sprinkle in the flour and cook for an additional 2 minutes, stirring to create a roux.
3. Slowly pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a simmer and cook for 5 minutes.
4. Add the broccoli florets and cook for another 10-12 minutes, until the broccoli is tender.
5. Use an immersion blender to puree the soup until smooth, or blend it in batches in a regular blender for a creamier texture (if you prefer some chunks, blend just half of the soup).
6. Stir in the milk, cheddar cheese, and ground mustard (if using). Continue to cook, stirring occasionally, until the cheese melts and the soup is creamy.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley, if desired.

This creamy broccoli cheddar soup is the ultimate comfort food for a Sunday. The cheese gives it a rich and indulgent flavor, while the broccoli adds a nutritious boost. It’s easy to prepare and perfect for a light lunch or dinner. Pair it with a toasted sandwich or a fresh green salad for a well-rounded meal.

Carrot Ginger Soup

This carrot ginger soup offers a bright, flavorful profile with the perfect balance of sweetness from the carrots and a spicy kick from the ginger. It’s naturally vegan and gluten-free, making it a great option for a variety of dietary preferences. Its smooth, velvety texture makes it a wonderful, light yet filling choice for a Sunday meal.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lime juice (optional for brightness)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 5-6 minutes until softened and fragrant.
2. Add the chopped carrots and ground cumin, cooking for another 2 minutes.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the lime juice (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro, if desired.

This carrot ginger soup is light, refreshing, and full of vibrant flavors. The combination of sweet carrots and zesty ginger creates a flavorful base, while the smooth texture makes it incredibly comforting. It’s perfect for a Sunday when you want a simple yet satisfying meal. Enjoy it with a side of warm pita or a small bowl of quinoa for added nutrition.

Zucchini and Basil Soup

This fresh zucchini and basil soup is light yet flavorful, making it an excellent choice for a warm Sunday afternoon. The mild zucchini and aromatic basil create a refreshing, herbaceous soup that’s both nourishing and satisfying. With a hint of garlic and a touch of creaminess, this soup is simple, quick, and incredibly tasty.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon fresh basil, chopped (plus extra for garnish)
• 1/2 cup heavy cream or coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh lemon juice (optional for brightness)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-6 minutes until softened and fragrant.
2. Add the chopped zucchinis and cook for another 5 minutes, allowing them to release some moisture.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 15-20 minutes, or until the zucchinis are soft.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the chopped basil and heavy cream or coconut milk, and adjust the seasoning with salt, pepper, and lemon juice, if desired.
6. Serve hot, garnished with fresh basil.

This zucchini and basil soup is the perfect Sunday dish when you’re looking for something light but full of flavor. The basil adds a fresh, aromatic note to the zucchini, making it an ideal soup for spring and summer months. It’s also very versatile and can be easily made vegan by using coconut milk instead of cream. Pair it with a simple salad or a slice of toasted sourdough for a satisfying meal.

Butternut Squash Soup

This velvety butternut squash soup is a wonderfully rich and creamy dish that’s perfect for a cozy Sunday meal. With its naturally sweet flavor, butternut squash makes an ideal base for a smooth and satisfying soup, while the warm spices like cinnamon and nutmeg add depth and warmth. It’s a great fall and winter recipe, though it’s enjoyable year-round, especially when paired with a warm loaf of bread.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-6 minutes until softened and fragrant.
3. Add the roasted butternut squash, cinnamon, and nutmeg to the pot. Stir to combine, and cook for an additional 2-3 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 10-15 minutes to let the flavors meld together.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
6. Stir in the coconut milk or heavy cream for added richness (optional), and season with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme if desired.

This butternut squash soup is an elegant and comforting dish that’s ideal for a relaxed Sunday. The natural sweetness of the squash is enhanced by the cinnamon and nutmeg, making it a perfect balance of flavors. It’s also a great option for meal prepping, as it stores well and only improves in flavor over time. Pair with a side of warm bread or a simple salad for a delightful meal.

Potato Leek Soup

Potato leek soup is a classic French dish known for its comforting flavors and creamy texture. The mild, sweet flavor of the leeks perfectly complements the starchy potatoes, creating a rich and satisfying soup that’s perfect for a Sunday. It’s a simple yet elegant dish, and can be made vegan or vegetarian, depending on your preference.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, and sauté for about 5-6 minutes, until softened and fragrant.
2. Add the diced potatoes to the pot, stirring for another 2 minutes.
3. Pour in the vegetable broth, bring the soup to a boil, and then reduce the heat to a simmer. Let it cook for 20-25 minutes, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender for a creamier texture.
5. Stir in the heavy cream (if using) and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh chives.

Potato leek soup is a comforting and classic dish that’s perfect for a relaxing Sunday meal. The combination of creamy potatoes and sweet leeks creates a savory soup that’s both hearty and light. It can be served on its own or with a side of toasted bread or a light salad. The optional cream adds a velvety richness, but the soup is just as satisfying without it.

Sweet Corn Chowder

This sweet corn chowder is a rich, creamy soup that’s bursting with flavor. The sweetness of the corn, combined with the savory broth and vegetables, creates a delicious balance. It’s the perfect dish for a Sunday, especially when served with a side of crusty bread or a simple salad for a comforting and filling meal.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1/2 cup milk or cream
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 5-6 minutes until softened and fragrant.
2. Add the diced potato and cook for an additional 3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the corn kernels and continue to cook for another 5 minutes.
5. Use an immersion blender to puree part of the soup, or blend in batches to create a creamy, chunky texture (depending on your preference).
6. Stir in the milk or cream for added richness and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley if desired.

Sweet corn chowder is a comforting, creamy soup that’s perfect for a cozy Sunday meal. The corn adds a natural sweetness to the dish, while the potatoes provide a satisfying texture. It’s a versatile recipe, allowing you to adjust the richness with milk or cream depending on your preference. Pair it with a slice of warm, buttered bread for an even more indulgent meal.

Note: More recipes​ are coming soon!