11 Cozy Soup Dinner Recipes for a Quick and Easy Meal

Searching for quick and easy dinner ideas that offer a warm hug in a bowl? These 11 soup recipes are just what you need! Perfect for busy weeknights or cozy weekends, they’re simple to whip up and deliciously satisfying.

Spicy Black Bean Soup

Spicy black bean soup is a warm and satisfying dish that packs a punch of flavor. The combination of tender black beans, fresh vegetables, and zesty spices creates a wholesome and hearty meal that’s perfect for any day. It’s simple to make, making it a great option for weeknight dinners.

This soup is not only tasty but also loaded with protein and fiber, keeping you full and satisfied. Serve it topped with fresh avocado and cilantro for a delightful finishing touch. Enjoy this easy recipe that’s sure to become a family favorite!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 2 cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Juice of 1 lime
• Fresh avocado and cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add bell pepper and carrots, cooking for another 5 minutes.
3. Stir in black beans, vegetable broth, diced tomatoes, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Blend the soup slightly with an immersion blender for a thicker texture, if desired.
5. Season with salt, pepper, and lime juice before serving. Garnish with avocado and cilantro.

Savory Chicken Noodle Soup

This chicken noodle soup is a warm bowl of comfort that never fails to satisfy. It’s filled with tender chicken, hearty noodles, and vibrant vegetables, all simmered in a flavorful broth. Easy to make, it’s perfect for a cozy dinner after a long day.

The taste is rich and satisfying, making every spoonful feel like a hug. With simple ingredients and straightforward steps, this recipe is sure to become a go-to in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 8 ounces egg noodles
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
2. Add the garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Stir in the cooked chicken, thyme, and pepper. Season with salt to taste.
4. Add the egg noodles and cook according to package instructions until tender, about 7-10 minutes.
5. Serve hot, garnished with fresh parsley.

Lentil and Spinach Soup

This hearty lentil and spinach soup is a perfect way to warm up on a chilly evening. With its rich flavor and nutritious ingredients, it’s a simple yet satisfying dish that everyone will love.

Loaded with tender lentils and fresh spinach, this soup offers a delightful blend of textures and tastes. Plus, it comes together in just about 30 minutes, making it a great option for a quick weeknight dinner.

Ingredients

• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. Heat a splash of olive oil in a pot over medium heat. Add the chopped onion and garlic, sautéing until they become translucent.
2. Stir in the diced carrots, cumin, and paprika. Cook for about 5 minutes until the carrots soften.
3. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
4. Mix in the fresh spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.
5. Serve hot, and enjoy this warm comfort dish!

Classic French Onion Soup

Classic French Onion Soup is a comforting dish that warms you from the inside out. With its sweet, caramelized onions and robust broth topped with melted cheese, it’s a delightful blend of flavors that is both simple to prepare and utterly satisfying.

This soup is perfect for chilly evenings and can be made in under an hour. The rich aroma of sautéed onions, combined with a hint of thyme and a cheesy topping, creates a dish that feels gourmet yet is accessible for home cooks.

Ingredients

• 4 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 8 slices of baguette
• 2 cups grated Gruyère cheese

Instructions

1. Caramelize the Onions: In a large pot, heat the butter and olive oil over medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for about 25-30 minutes until the onions are deeply caramelized and golden brown.
2. Add Broth and Wine: Pour in the beef broth and white wine. Add the thyme and bay leaf. Bring to a simmer and cook for another 15-20 minutes.
3. Prepare the Bread: While the soup simmers, preheat your oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven until golden.
4. Assemble and Broil: Ladle the soup into oven-safe bowls, place a slice of toasted baguette on top of each, and sprinkle generously with Gruyère cheese. Broil in the oven for about 3-5 minutes until the cheese is bubbly and golden.
5. Serve: Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy your warm, cheesy French onion soup!

Hearty Vegetable Barley Soup

Hearty Vegetable Barley Soup is the perfect blend of comfort and nutrition. This delicious soup features tender barley, vibrant vegetables, and a savory broth that warms you from the inside out. It’s simple to make, requiring just one pot and a handful of ingredients, making it a go-to recipe for busy evenings.

The flavors meld beautifully, creating a satisfying and wholesome dish that can easily be customized to your taste. Serve it with crusty bread for a complete meal that brings warmth and cheer to any table.

Ingredients

• 1 cup pearl barley
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 ounces) diced tomatoes
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
2. Add garlic and red bell pepper, cooking for another 2 minutes.
3. Stir in the zucchini, diced tomatoes, vegetable broth, barley, thyme, and basil. Bring to a boil.
4. Reduce heat to a simmer and cover. Cook for 30-35 minutes, or until barley is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Minestrone Soup with Pesto

Minestrone soup is a comforting, hearty dish that’s packed with flavor and nutrition. This Italian classic features a delightful mix of vegetables, beans, and pasta simmered in a savory broth. The addition of pesto brings a fresh, aromatic touch that elevates the soup to a whole new level. Best of all, it’s easy to whip up in less than an hour, making it perfect for a quick weeknight dinner.

This soup bursts with vibrant colors and textures, making each spoonful satisfying and delicious. Whether you’re enjoying it on a chilly evening or as a light summer meal, minestrone soup with pesto is sure to warm your heart. Plus, you can customize it based on the veggies you have on hand, making it a versatile option for any time of year.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (like ditalini or macaroni)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup basil pesto
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
2. Add garlic, zucchini, and bell pepper, cooking for an additional 4-5 minutes until just tender.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, salt, and pepper. Bring to a boil.
4. Add the pasta and reduce the heat. Simmer until the pasta is cooked, about 8-10 minutes.
5. Remove from heat and stir in the pesto. Adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a delightful blend of rich tomatoes and fresh basil, creating a comforting dish that warms the heart. The smooth texture and vibrant flavor make it a favorite among soup lovers. Plus, this recipe is simple enough for a weeknight dinner yet elegant enough for guests.

This soup balances the sweet and tangy notes of tomatoes with the aromatic freshness of basil. Perfect with a side of crusty bread or a grilled cheese sandwich, it’s a classic that never goes out of style. Enjoy this bowl of warmth any day of the week!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (14.5 ounces each) diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, chopped
• Fresh basil leaves for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
2. Add the diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Remove from heat and use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender.
4. Return the pot to low heat and stir in the heavy cream. Add sugar, salt, and pepper to taste.
5. Just before serving, stir in the chopped basil. Garnish with fresh basil leaves and enjoy!

Rich Beef and Barley Soup

This hearty beef and barley soup brings a warm, comforting taste that can soothe the soul on any chilly evening. Packed with tender beef, wholesome barley, and a variety of vegetables, it’s both filling and nutritious. Plus, it’s incredibly easy to make—perfect for a weeknight dinner.

The combination of rich beef broth and the chewiness of barley creates a satisfying texture, while the vegetables add a fresh crunch. With just a bit of simmering, you’ll have a delicious bowl of soup that’s sure to impress your family or guests. Let’s gather the ingredients and get cooking!

Ingredients

• 1 pound beef chuck, cut into cubes
• 1 cup barley, rinsed
• 4 cups beef broth
• 2 cups water
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Brown the Beef: In a large pot, heat olive oil over medium heat. Add the beef cubes and brown on all sides.
2. Add Vegetables: Stir in the onion, carrots, celery, and garlic. Cook for about 5 minutes until the vegetables begin to soften.
3. Combine Ingredients: Add the barley, beef broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat to low and cover. Let it simmer for about 1.5 to 2 hours, or until the beef is tender and the barley is cooked through.
5. Serve: Remove the bay leaf before serving. Enjoy your delicious beef and barley soup warm!

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup, also known as Tom Kha Gai, brings a delightful blend of flavors that warm you from the inside out. This soup combines tender chicken, creamy coconut milk, and fragrant herbs, creating a comforting dish that’s both savory and slightly tangy. With its aromatic spices and fresh ingredients, it’s a crowd-pleaser that’s surprisingly simple to make.

The balance of heat from the chili and the sweetness from the coconut milk makes each spoonful a treat. Perfect for busy weeknights or cozy gatherings, this recipe is quick to whip up, making it an ideal choice for a delicious dinner.

Ingredients

• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 lb chicken breast, thinly sliced
• 2 stalks lemongrass, cut into 2-inch pieces
• 3-4 kaffir lime leaves
• 3-4 slices of galangal (or ginger if unavailable)
• 2-3 Thai bird chilies, smashed
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 cup mushrooms, sliced
• 2 green onions, chopped
• Cilantro for garnish

Instructions

1. In a pot, combine chicken broth, lemongrass, kaffir lime leaves, galangal, and chilies. Bring to a boil over medium heat.
2. Add in the sliced chicken and cook until fully cooked, about 5-7 minutes.
3. Stir in the coconut milk and mushrooms, and simmer for another 2-3 minutes.
4. Season with fish sauce and lime juice, adjusting to taste.
5. Remove from heat, garnish with green onions and cilantro before serving.

Butternut Squash Soup with Toasted Seeds

Butternut squash soup is a creamy and comforting dish that’s perfect for chilly evenings. With its natural sweetness and silky texture, it offers a warm embrace with every spoonful. This recipe is not only easy to make but also allows for creativity with toppings like toasted seeds or a drizzle of cream.

The flavors of roasted butternut squash, garlic, and spices blend harmoniously, creating a deliciously satisfying meal. Plus, it can be prepared in under an hour, making it a great weeknight option. Serve it with crusty bread for a complete dinner experience.

Ingredients

• 2 medium butternut squashes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup heavy cream (optional)
• 1/4 cup pumpkin seeds, toasted

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
3. Add the roasted squash, vegetable broth, cumin, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in heavy cream.
5. Serve the soup hot, garnished with toasted pumpkin seeds and a swirl of cream if desired.