15 Classic Soups from Grandma’s Recipe Box

Few dishes bring back memories like a bowl of classic homemade soup, often crafted from simple ingredients with love and care. These timeless recipes, passed down from Grandma’s kitchen, are packed with flavors that have been savored for generations. Whether you’re looking to warm up or enjoy a light meal, these classic soups will bring a little bit of home to your table.

Chicken Noodle Soup

A classic comfort soup, chicken noodle is known for its soothing, savory flavor that warms the soul. To make it, start by simmering 8 cups of chicken broth with 2 cups of diced cooked chicken, 2 sliced carrots, and 2 sliced celery stalks. Add 1 tsp of salt, ½ tsp of pepper, and 1 bay leaf. After about 15 minutes, stir in 2 cups of uncooked egg noodles and cook until they’re tender, about 10 minutes. Remove the bay leaf, taste for seasoning, and serve. It’s perfect for those cold days or when you’re feeling under the weather.

Tomato Soup

This simple, creamy soup has been a family favorite for generations. Start by sautéing 1 diced onion and 3 minced garlic cloves in 2 tbsp of olive oil until soft. Add 4 cups of crushed tomatoes, 1 cup of vegetable broth, and 1 tsp of sugar to balance the acidity. Let it simmer for 15 minutes, then blend until smooth. Stir in ½ cup of heavy cream and adjust seasoning with salt and pepper. Serve with a grilled cheese sandwich for the ultimate comfort meal.

Split Pea Soup

A hearty and filling option, split pea soup is perfect for using up leftover ham. Begin by sautéing 1 diced onion, 2 chopped carrots, and 2 celery stalks in 2 tbsp of olive oil in a large pot. Add 2 cups of dried split peas, 8 cups of chicken or vegetable broth, and 1 bay leaf. If you have leftover ham, toss in about 1 cup of diced ham. Simmer for 1 hour, stirring occasionally, until the peas are soft and the soup is thick. Remove the bay leaf, season with salt and pepper, and serve with crusty bread.

Beef Barley Soup

Beef barley soup is rich and full of textures, making it a classic winter warmer. Brown 1 lb of beef stew meat in 2 tbsp of oil, then set aside. In the same pot, sauté 1 diced onion, 2 carrots, and 2 celery stalks until soft. Add back the beef along with 8 cups of beef broth, ¾ cup of barley, 1 bay leaf, and a few sprigs of thyme. Simmer for 1 hour until the barley and beef are tender. Remove the bay leaf and thyme, then adjust seasoning with salt and pepper. Serve with a sprinkle of fresh parsley for a wholesome meal.

Minestrone Soup

Minestrone is an Italian vegetable soup packed with flavor and nutrients. To make it, sauté 1 diced onion, 2 chopped carrots, and 2 celery stalks in 2 tbsp of olive oil. Add 1 can of diced tomatoes, 4 cups of vegetable broth, 1 can of kidney beans, and 1 cup of small pasta like ditalini. Throw in 1 zucchini, chopped, and 1 tsp of dried oregano. Simmer until the vegetables and pasta are tender, about 20 minutes. Season with salt and pepper, and finish with a drizzle of olive oil or grated Parmesan.

French Onion Soup

French onion soup is all about caramelized onions and a rich broth. Start by slowly caramelizing 6 thinly sliced onions in 3 tbsp of butter until golden brown, which can take up to 30 minutes. Add 8 cups of beef broth, ½ cup of white wine, and a few sprigs of thyme. Simmer for 20 minutes to let the flavors meld. Pour into oven-safe bowls, top with a slice of toasted baguette, and sprinkle with Gruyère cheese. Broil until the cheese is bubbly and golden, then serve. It’s an elegant, yet comforting, meal.

Potato Leek Soup

Potato leek soup is smooth, creamy, and subtly flavored. Start by sautéing 3 sliced leeks (white and light green parts only) in 2 tbsp of butter. Add 4 peeled and diced potatoes and 6 cups of chicken broth. Simmer for 20-25 minutes until the potatoes are tender. Blend until smooth and stir in ½ cup of cream. Season with salt and pepper to taste, and garnish with fresh chives or bacon bits. This soup is perfect for chilly evenings.

Clam Chowder

This New England classic is creamy, rich, and loaded with clams. In a pot, cook 4 slices of diced bacon until crispy, then add 1 diced onion and 2 diced celery stalks to sauté in the bacon fat. Add 2 peeled and diced potatoes, 2 cups of clam juice, and 2 cups of water. Simmer until the potatoes are tender, about 15 minutes. Stir in 1 pint of heavy cream and 2 cans of chopped clams with their juice. Simmer for another 10 minutes, then season with salt and pepper. Serve with oyster crackers for that authentic touch.

Cream of Mushroom Soup

Creamy and earthy, cream of mushroom soup is always a comforting choice. Sauté 1 lb of sliced mushrooms, 1 diced onion, and 2 minced garlic cloves in 3 tbsp of butter. Add 3 tbsp of flour and cook for 2 minutes, stirring constantly. Slowly whisk in 4 cups of chicken or vegetable broth. Simmer for 15 minutes, then blend until smooth or leave chunky if you prefer texture. Stir in 1 cup of cream, season with salt and pepper, and serve with a sprinkle of fresh herbs.

Lentil Soup

Lentil soup is a wholesome, protein-packed option that’s both filling and nutritious. In a large pot, sauté 1 diced onion, 2 carrots, and 2 celery stalks in 2 tbsp of olive oil. Add 1 ½ cups of dried lentils, 8 cups of vegetable broth, and 1 can of diced tomatoes. Throw in 1 tsp of cumin, 1 tsp of thyme, and 1 bay leaf. Simmer for 45 minutes until the lentils are soft. Season with salt and pepper and finish with a squeeze of lemon juice for brightness.

Butternut Squash Soup

Butternut squash soup is creamy, slightly sweet, and warming. Start by roasting 1 peeled and cubed butternut squash with 1 tbsp of olive oil at 400°F for 30 minutes until tender. In a pot, sauté 1 diced onion and 2 minced garlic cloves in 2 tbsp of butter. Add the roasted squash and 4 cups of vegetable broth. Simmer for 15 minutes, then blend until smooth. Stir in ½ cup of cream, season with salt and pepper, and top with toasted pumpkin seeds for crunch.

Cabbage Soup

Cabbage soup is a light, healthy, and surprisingly tasty dish. Begin by sautéing 1 diced onion, 2 carrots, and 2 celery stalks in 2 tbsp of olive oil. Add 4 cups of chopped cabbage, 1 can of diced tomatoes, and 6 cups of vegetable broth. Season with 1 tsp of salt, ½ tsp of pepper, and 1 tsp of caraway seeds. Simmer for 30 minutes until the vegetables are tender. Serve with a slice of crusty bread for a satisfying, healthy meal.

Corn Chowder

Corn chowder is rich, sweet, and satisfying, often served in late summer when corn is at its peak. Sauté 1 diced onion, 2 chopped carrots, and 2 celery stalks in 2 tbsp of butter. Add 2 cups of fresh or frozen corn, 4 diced potatoes, and 6 cups of vegetable broth. Simmer for 20 minutes until the potatoes are tender. Stir in 1 cup of heavy cream, season with salt and pepper, and blend a portion of the soup for a creamier texture while leaving some chunks. Serve with a sprinkle of fresh parsley.

Chicken and Rice Soup

Chicken and rice soup is hearty and soothing, combining tender chicken with fluffy rice. In a pot, sauté 1 diced onion, 2 carrots, and 2 celery stalks in 2 tbsp of olive oil. Add 8 cups of chicken broth, 1 cup of cooked shredded chicken, and ¾ cup of uncooked rice. Season with 1 tsp of salt, ½ tsp of pepper, and 1 bay leaf. Simmer until the rice is tender, about 20 minutes. Remove the bay leaf, taste for seasoning, and enjoy a simple, satisfying meal.

Bean and Bacon Soup

Bean and bacon soup is a smoky, filling option that’s been a staple in many households. Cook 6 slices of diced bacon in a pot until crispy. Remove the bacon, leaving 2 tbsp of fat in the pot, and sauté 1 diced onion, 2 chopped carrots, and 2 minced garlic cloves. Add 4 cups of chicken broth, 2 cans of white beans, and 1 can of diced tomatoes. Simmer for 20 minutes, then stir in the bacon. Season with salt, pepper, and a pinch of smoked paprika for extra flavor. This hearty soup is perfect for a chilly day.

This article originally appeared on RetailShout.

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