15 The Best Soup Recipes Quick and Easy All Time

Cheesy Broccoli Soup / Broccoli Cheese Soup 

Everyone just raves over this soup when I fix it. Another teacher gave me the recipe years ago, and now everyone in the family makes it.


  • 4 chicken bouillon cubes
  • 4 cups water
  • 2 cans cream of chicken soup
  • 1 (10 to 12 ounce) box chopped broccoli
  • 1 1/2 cups raw potatoes, diced
  • 1 small onion, chopped
  • 1 pound Velveeta cheese


Boil 4 cups of water and dissolve bouillon in it. Add the vegetables and cook over low heat until potatoes are soft. Add cheese and cook until melted.

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Seafood Soup Recipe

Seafood Chowder


  • 1 1/2 pounds unpeeled, medium-size shrimp Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup diced sweet red pepper
  • 3 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 2 (10 1/2 ounce) can chicken broth
  • 1 1/2 cups water
  • 3 cups peeled, diced red potatoes
  • 1 cup diced carrot
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 2 (12 ounces) cans of evaporated milk
  • 1 (16 ounce) can cream-style corn
  • 1 teaspoon hot sauce
  • 1 pound fresh crabmeat, drained and flaked


Peel and de-vein shrimp; set aside. Coat a Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and next 3 ingredients; cook until tender. Add flour and cook, stirring constantly, for 1 minute. Gradually stir in chicken broth, water, and the next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 20 minutes or until potatoes are tender.

Stir in milk, corn, and hot sauce; return to a boil. Add reserved shrimp and crabmeat; cook 5 minutes or until shrimp turn pink, stirring constantly. Remove and discard bay leaves. Makes 10 servings.

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Seafood Gazpacho

This is a winner for the summer - very, very good.


  • 2 small cans chopped clams, drained
  • 2 small cans of baby shrimp, drained
  • 2 small cans of crab meat, shredded
  • 1 onion, chopped (I grate it)
  • 4 stalks celery, sliced thin
  • 1 cucumber, peeled and seeded, chopped (I grate this too)
  • 2-quart jars clamato juice (I use regular tomato juice or V8 or spicy V8)
  • 1 (12 ounces) can Snappy Tom juice
  • Juice of 2 limes


That's it - and you can play with the juices to your liking. I like grating those two veggies cuz then you don't get huge chunks but that's up to you. Sometimes I even use Bloody Mary mix for the juice - depends on my mood. It's very refreshing and low cal, low carb as well.

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Shrimp Soup

Shrimp and Cream Cheese Soup


  • 8 ounces cream cheese
  • 1/2 cup sweet cream butter
  • 1 cup chopped green onion tops
  • 2 (10 ounces) cans Campbell's Cream of Potato Soup
  • 1 (15 ounces) can whole kernel or shoepeg corn
  • 1 (15 ounces) can cream-style corn
  • 2 cups whole milk
  • 1 pound cooked cocktail shrimp, peeled and deveined
  • 1 teaspoon seafood seasoning


In a heavy 5-quart soup pot, slowly melt the cream cheese and the butter over low heat. Add the green onions and gently simmer them for about 10 to 12 minutes. Stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.

Begin stirring in the milk in order to reach the desired consistency, starting off with half a cup, then adding more if necessary. At this point the soup should be nice and thick, having the texture of light pancake batter. Just before serving, fold in the shrimp, stir in the seafood seasoning, and heat the pot to hot and bubbly.

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Shrimp and Mushroom Bisque 


  • 1 1/2 pounds small shrimp, cleaned and deveined
  • 1 cup water
  • 1 pound fresh mushrooms, cleaned, chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon nutmeg
  • Creole seasoning, to taste
  • 2 cups light cream
  • 2 tablespoons dry sherry


Put shrimp and water in a blender (a third at a time) and process until very finely chopped. Set aside. In a large saucepan, saut.

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Shrimp and Okra Gumbo 


  • 1 pound okra
  • 2 tablespoons vegetable oil
  • 1/4 cup butter
  • 2 large onions
  • 2 green bell peppers
  • 1/4 cup all-purpose flour
  • 1 (1 pound 12 ounces) can of tomatoes
  • 2 (13 3/4 ounce) can chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1/4 teaspoon leaf thyme, crunched
  • 1/4 teaspoon hot pepper sauce
  • 2 teaspoons salt
  • 1 pound shrimp (or more)
  • Hot, cooked rice
  • Gumbo file, as desired


Heat oil and butter in a heavy saucepan over medium heat. Saut, Thank's For Reading shrimp and okra gumbo Easy Recipes

Shrimp and Oyster Gumbo 


  • 1/2 cup vegetable oil
  • 2 tablespoons all-purpose flour
  • 4 to 5 medium onions, chopped
  • 2 to 3 cloves garlic, minced
  • 2 (16 ounces) cans of tomatoes
  • 4 cups fish or chicken stock
  • 2 pounds raw shrimp, peeled and deveined
  • 2 bay leaves
  • 1 tablespoon seafood seasoning
  • 2 (10 ounce) packages frozen okra
  • Salt and pepper, to taste
  • 1 to 2 pints oysters, undrained
  • 1 tablespoon gumbo file
  • Cooked rice


Heat oil in a heavy saucepan or Dutch oven over medium heat; add flour very slowly, stirring constantly with a wooden spoon until the flour is very brown. Add onion and garlic; cook until onion is soft but not brown. Add tomatoes, fish stock, shrimp, and bay leaves; simmer for 30 minutes, stirring frequently.

Add seafood seasonings; simmer for 45 minutes. Add okra, salt, and pepper; continue to simmer for 5 minutes. Add oysters and simmer 10 minutes or until the edges of oysters curl. Just before serving, stir in the gumbo file. Serve over rice.

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Shrimp Chowder 


  • 4 large onions, peeled and sliced
  • 1/4 cup butter or margarine
  • 1 cup boiling water
  • 6 medium potatoes, pared and cubed
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 6 cups milk
  • 2 cups grated sharp Cheddar cheese
  • 2 pounds raw shrimp, shelled and deveined
  • 3 tablespoons snipped parsley

In Dutch oven saut, Thank's For Reading shrimp chowder Easy Recipes

Shrimp Gumbo 


  • 2 pounds shrimp
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 3 cups chopped okra
  • 2 onions, chopped
  • 2 tablespoons oil
  • 1 can tomatoes
  • 2 quarts water
  • 1 bay leaf
  • 1 teaspoon salt
  • 3 garlic cloves
  • Red pepper


Peel shrimp and de-vein. Make a dark roux with flour and oil. Add shrimp for a few minutes and stir constantly. Set aside.

Smother okra and onions in oil. Add tomatoes when okra is nearly cooked. Add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux. Cover and simmer for 30 minutes.

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Shrimp-Pepper Chowder 


  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 pasilla chile or 1 green bell pepper, chopped
  • 1 to 2 tablespoons minced jalapeno
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Cheeseburger Soup 


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 4 cups milk
  • 2 cups grated American cheese
  • 1 cup hash brown potatoes
  • 1 teaspoon black pepper


In a saucepan brown the beef and onions; drain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn to simmer and add beef mixture, hash browns, and pepper. Simmer for 20 minutes.

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Hamburger Soup Recipe 


  • 1 pound ground beef
  • 1/2 cup onion
  • 1 cup potatoes
  • 1 cup carrots
  • 1 cup celery or shredded cabbage
  • 3 cups tomato juice
  • 1/4 cup rice, uncooked
  • 3 cups water
  • 3 teaspoons salt
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 2 bay leaves

Brown and drain ground beef. Cut vegetables into bite-size pieces. Put all ingredients in a large pot. Bring to a boil and simmer for 1 hour or put in the crockpot and cook on LOW all day. Makes 6 to 8 servings.

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Hamburger Chowder 


  • 3/4 cup diced onion
  • 3/4 cup minced green bell pepper
  • 6 tablespoons fat
  • 1 1/2 pounds ground beef
  • 4 1/2 cups sliced potatoes
  • 3 cups canned tomatoes
  • 4 1/2 teaspoons salt
  • 5 teaspoons flour
  • 3/4 teaspoon chili powder
  • 1/2 cup cold water

Egg Drop Soup 


  • 1 egg
  • 1/3 cup flour
  • 1 tablespoon water
  • 7 teaspoons chicken flavor base
  • 6 cups boiling water


Beat egg with a fork; add flour and 1 tablespoon water. Continue beating until smooth. Dissolve flavor base in the boiling water. Drop egg mixture, in a thin stream from a spoon, into the boiling broth. Move spoon slowly back and forth for even distribution. Do not stir soup until the egg is cooked. For a change, use a beef flavor base in place of a chicken flavor base. Makes six (1-cup) servings.

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Egg Cube Soup


  • 1 can chicken with rice soup
  • 2 cans water
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 finely chopped scallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon pepper


Mix soup, water, and 1/2 teaspoon salt. Heat. Meanwhile, beat eggs, onions, 1/2 teaspoon salt, sugar, and pepper. Pour into an oiled (6-inch) skillet and cook on low flame until lightly browned and the "omelet" has set. Then turn over and brown lightly on the other side. Place the "omelet" on a cutting board to cool. Cut omelet into 1/2-inch squares and add to the hot soup. Serve immediately.

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