Are you tired of the same old boring soups? Look no further! With a few simple twists, canned soups can be transformed into delicious and exciting meals. In this article, we’ll explore 20 creative canned soup recipes that will take your taste buds on a journey around the world. From classic comfort foods to international flavors, we’ve got you covered.
From creamy tomato basil soup with grilled cheese croutons to spicy chicken tortilla soup with avocado, these recipes are sure to satisfy any craving. Whether you’re looking for a quick and easy lunch or a hearty dinner option, we’ll show you how to take canned soups from ordinary to extraordinary.
Creamy Tomato Basil Soup with Grilled Cheese Croutons
Warm up on a chilly day with this comforting soup and crispy croutons, bursting with fresh tomato flavor and the perfect crunch. This recipe is a twist on classic tomato soup, elevated by the addition of creamy basil goodness.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can diced tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– Grated cheddar cheese (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add chopped tomatoes, broth, heavy cream, olive oil, and basil. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
3. Preheat a grill or griddle. Butter one side of each bread slice. Place sandwiches on the grill, buttered side down. Cook until golden brown, flipping once.
4. Blend soup until smooth. Serve with grilled cheese croutons and grated cheddar cheese (if using).
Cooking Time: 25-30 minutes
Spicy Chicken Tortilla Soup with Avocado
This recipe combines the bold flavors of spicy chicken, creamy avocado, and crunchy tortillas to create a deliciously satisfying soup. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 6-8 corn tortillas, cut into strips
– 1 ripe avocado, diced
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat oil over medium-high. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 3-4 minutes.
3. Stir in diced tomatoes with green chilies, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes.
5. Add tortilla strips to the pot and cook until crispy, about 2-3 minutes.
6. Stir in diced avocado just before serving. Garnish with cilantro leaves and serve hot.
Cooking Time: About 20-25 minutes
Cheesy Broccoli Cheddar Soup with Bacon Bits
Warm up on a chilly day with this comforting and flavorful soup, featuring tender broccoli, rich cheddar cheese, and the smoky goodness of crispy bacon bits. This recipe is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup grated cheddar cheese
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add broccoli, garlic, chicken broth, and milk. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
4. Serve hot, topped with crumbled bacon bits.
Cooking Time: 20-22 minutes
Loaded Potato Soup with Sour Cream and Chives
Warm up on a chilly day with this rich and satisfying Loaded Potato Soup, featuring the perfect balance of flavors and textures. Sour cream and chives add a tangy and savory twist to this comforting classic.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3-4 cloves garlic, minced
– 2 cups chopped cooked potatoes (about 2-3 large potatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup sour cream
– Salt and pepper to taste
– Fresh chives, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add potatoes, chicken broth, and heavy cream. Bring to a simmer and let cook for 10-12 minutes, or until soup has thickened slightly.
3. Stir in sour cream until fully incorporated. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped chives and a dollop of additional sour cream if desired.
Cooking Time: 20-25 minutes
Thai Coconut Curry Soup with Shrimp
This creamy and aromatic soup is a flavorful blend of Thai spices, coconut milk, and succulent shrimp. Perfect for a quick and satisfying meal or as an appetizer for a dinner party.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 cups water
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon Thai red curry paste
– 1/2 cup mixed vegetables (bell peppers, carrots, green beans)
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add garlic and ginger; cook until fragrant, 1 minute.
3. Stir in curry paste; cook 1 minute more.
4. Pour in coconut milk and water; bring to a simmer.
5. Add mixed vegetables and shrimp; cook until shrimp are pink and cooked through, about 3-4 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Vegetable Minestrone Soup with Parmesan
This classic Italian-inspired soup is a comforting blend of sautéed vegetables, beans, and pasta in a flavorful broth, topped with a sprinkle of nutty Parmesan cheese.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 4 cups vegetable broth
– Salt and pepper to taste
– Grated Parmesan cheese for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 8 minutes.
2. Add diced tomatoes, kidney beans, pasta, broth, salt, and pepper. Bring to a boil; reduce heat and simmer for 20-25 minutes or until pasta is al dente.
3. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 40-45 minutes
French Onion Soup with Toasted Baguette
This classic French soup is a perfect combination of caramelized onions, rich beef broth, and melted cheese, served with crispy toasted baguette slices. This recipe yields 4 servings.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon sugar
– 1/2 cup dry white wine (optional)
– 6 cups beef broth
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 slices baguette, toasted
– 1 cup grated Gruyère cheese
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized, about 20-25 minutes.
2. Add sugar, wine (if using), broth, garlic, and thyme to the saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Preheat broiler. Ladle soup into oven-proof bowls and top each with toasted baguette slice and grated cheese.
4. Broil until cheese is melted and bubbly, about 2-3 minutes. Serve hot.
Cooking Time: 35-40 minutes
Clam Chowder with Crispy Bacon
Warm up with a creamy and savory bowl of clam chowder, elevated by the added crunch of crispy bacon. This recipe is perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound clams, scrubbed and rinsed
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup clam juice
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook bacon until crispy, flipping halfway through. Remove from heat and set aside.
3. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
4. Gradually add flour, whisking constantly. Cook for 1 minute.
5. Pour in clam juice and bring to a simmer. Reduce heat to low and let cook for 10 minutes.
6. Stir in heavy cream and cooked clams. Season with salt and pepper.
7. Serve hot, garnished with crispy bacon and chopped parsley if desired.
Cooking Time: 30-40 minutes
Chicken Noodle Soup with Fresh Herbs
This classic recipe gets a flavorful boost from fresh herbs like parsley and dill, adding a bright and refreshing twist to the traditional comfort food. Perfect for a cozy night in or a quick pick-me-up when you’re feeling under the weather.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups low-sodium chicken broth
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1/4 cup fresh parsley, chopped
– 2 tablespoons fresh dill, chopped
– 8 ounces egg noodles
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chicken, carrots, and celery in a little bit of olive oil until the vegetables are tender.
2. Add the chicken broth, parsley, and dill. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has reduced slightly.
3. Cook the egg noodles according to package instructions and set aside.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Beef and Barley Soup with Carrots
Warm up with this comforting soup that combines tender beef, nutty barley, and sweet carrots in a flavorful broth.
Ingredients:
– 1 pound beef stew meat (chuck or round)
– 2 cups water
– 1 cup pearled barley
– 4 medium carrots, peeled and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the onion, garlic, barley, carrots, water, and thyme. Season with salt and pepper.
3. Bring to a boil, then reduce the heat to low and simmer for 1 hour, or until the beef is tender and the barley is cooked.
4. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 1 hour
Mexican Corn Chowder with Lime
This creamy and flavorful soup combines the sweetness of corn with the brightness of lime, perfect for a warm day. This recipe is a unique take on traditional chowders, adding a Mexican flair that will leave you wanting more.
Ingredients:
– 2 cups frozen corn kernels
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onion, garlic, and red bell pepper in a little oil until tender.
2. Add corn kernels, diced tomatoes, broth, and heavy cream or half-and-half. Bring to a simmer.
3. Reduce heat and let cook for 10-12 minutes or until the soup has thickened slightly.
4. Stir in lime juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Pumpkin Soup with Roasted Pepitas
Roasted Pepitas add a delightful crunch and nutty flavor to this creamy pumpkin soup, perfect for a cozy fall evening.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– 1/4 cup roasted pepitas (see notes)
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with butter, onion, garlic, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until the pumpkin is tender.
4. In a blender or food processor, puree roasted pumpkin mixture with chicken broth until smooth.
5. Return soup to pot, add heavy cream or half-and-half, and warm over low heat.
6. Stir in roasted pepitas just before serving.
7. Taste and adjust seasoning as needed.
Cooking Time: 45-50 minutes
Lentil Soup with Spinach and Garlic
This comforting lentil soup is a perfect blend of protein-rich lentils, flavorful garlic, and nutritious spinach. A simple and satisfying meal for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 teaspoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 package frozen spinach, thawed and drained
– Fresh lemon wedges, for serving (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in the thawed spinach and cook until wilted. Serve hot, with lemon wedges if desired.
Cooking Time: Approximately 45 minutes.
Split Pea Soup with Smoked Ham
This classic soup recipe combines the creamy goodness of split peas with the rich flavor of smoked ham, perfect for a comforting meal on a chilly day. With minimal effort and maximum reward, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 pound dried split peas
– 4 cups chicken broth
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 6 slices smoked ham, diced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the split peas, chicken broth, smoked ham, and thyme. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the peas are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
White Bean and Kale Soup with Sausage
This soul-warming soup combines the creaminess of cannellini beans with the earthy goodness of kale and the savory flavor of Italian sausage. A perfect comfort food for a chilly evening.
Ingredients:
– 1 pound sweet Italian sausage, casings removed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups chicken broth
– 2 cups kale leaves, stems removed and discarded, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the sausage over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the cannellini beans, chicken broth, kale, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
Cooking Time: 30-35 minutes
Chicken and Rice Soup with Lemon Zest
This comforting soup is a perfect blend of creamy rice, tender chicken, and the brightness of lemon zest. It’s an easy and satisfying meal for any time of the year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice (preferably day-old)
– 4 cups chicken broth
– 1/2 cup freshly squeezed lemon juice
– 2 tbsp unsalted butter
– 1 tsp dried thyme
– Salt and pepper to taste
– Freshly grated lemon zest from 1 lemon
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chicken and cook until browned, about 5-6 minutes.
2. Add the cooked rice, chicken broth, lemon juice, thyme, salt, and pepper to the pot. Stir well.
3. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes or until the soup has thickened slightly.
4. Just before serving, stir in the grated lemon zest.
Cooking Time: 30-40 minutes
Moroccan Chickpea Soup with Cumin
Moroccan Chickpea Soup with Cumin Recipe
Warm up with this aromatic and comforting Moroccan-inspired chickpea soup, flavored with the earthy richness of cumin.
Ingredients:
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add chickpeas, vegetable broth, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
4. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Wild Mushroom Soup with Thyme
This hearty soup celebrates the earthy flavors of wild mushrooms, perfectly balanced by the warm, herbaceous notes of thyme. Serve as a comforting starter or main course for a cozy dinner.
Ingredients:
– 2 cups mixed wild mushrooms (such as chanterelle, oyster, and cremini), cleaned and sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 sprigs fresh thyme, tied with kitchen twine
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and mushrooms; cook, stirring occasionally, until mushrooms release their moisture and start to brown, about 8 minutes.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in heavy cream and thyme sprigs. Simmer for an additional 2-3 minutes or until soup has thickened slightly.
5. Season with salt and pepper to taste.
Cooking Time: About 25 minutes
Gazpacho with Cucumber and Croutons
This Spanish-inspired soup is perfect for hot summer days. Made with cucumbers, tomatoes, and crunchy croutons, this gazpacho recipe is a refreshing twist on the classic.
Ingredients:
– 2 cups diced cucumber
– 1 cup diced tomato
– 1/2 cup bread, torn into small pieces (for croutons)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons white vinegar
– 1 cup chicken or vegetable broth
Instructions:
1. In a large bowl, combine cucumber, tomato, bread pieces, olive oil, garlic, smoked paprika, salt, and pepper.
2. Blend the mixture until coarsely chopped.
3. Stir in vinegar and broth.
4. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
5. Just before serving, top with croutons and a sprinkle of smoked paprika (optional).
Cooking Time: 10-15 minutes (prep), 30 minutes (chilling time)
Carrot Ginger Soup with Coconut Milk
Warm up with this comforting and nutritious soup, featuring the sweet and spicy flavors of carrots and ginger, creamy coconut milk, and a hint of spice. Perfect for a cozy night in or as a healthy lunch option.
Ingredients:
– 2 medium carrots, chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup coconut milk
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and grated ginger in a little water until tender.
2. Add vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender or transfer the soup to a blender and puree until smooth.
4. Stir in coconut milk and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Summary
Get creative with canned soup! These 20 delicious recipes will take you on a culinary journey around the world. From comforting classics like Chicken Noodle Soup and Beef and Barley Soup, to international twists like Thai Coconut Curry Soup and Moroccan Chickpea Soup, there’s something for everyone. Add some crunch with grilled cheese croutons or crispy bacon, or add a burst of flavor with fresh herbs and spices. Whether you’re in the mood for something creamy and cheesy or light and refreshing, these recipes are sure to satisfy your cravings.
