27 Insanely Good Best Soup Recipes Ever Homemade

There’s something magical about a steaming bowl of homemade soup that can instantly warm your soul and brighten even the dreariest of days. As someone who has spent countless hours perfecting my soup game, I’m thrilled to share my collection of 27 absolutely incredible soup recipes that have earned their spot in my family’s regular rotation. From hearty classics that have stood the test of time to innovative creations that will surprise your taste buds, these recipes are guaranteed to impress everyone at your table.

Why Homemade Soup Reigns Supreme

Before diving into these mouthwatering recipes, let me share why I’m such a passionate advocate for homemade soup:

• Flavor Control: You decide exactly how much salt, spice, and seasoning goes into your pot.
• Ingredient Quality: Choose fresh, local, or organic ingredients that align with your preferences.
• Cost-Effective: Making soup from scratch is typically much cheaper than store-bought options.
• Versatility: Easily adapt recipes to use what you have on hand or accommodate dietary restrictions.
• Therapeutic Process: The act of chopping, simmering, and stirring can be incredibly relaxing.

Now, let’s dive into these incredible recipes that have earned their spot in my soup hall of fame!

Comforting Classics With A Twist

1. Ultimate Chicken Noodle Soup

My grandmother always said chicken soup was medicine in a bowl, and this elevated version proves her right. The secret? Roasting the chicken and vegetables before they hit the pot.

Ingredients:

• 1 whole chicken (about 4 pounds), cut into pieces
• 2 large carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 medium onions, quartered
• 4 garlic cloves, smashed
• 2 tablespoons olive oil
• 8 cups chicken stock (preferably homemade)
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• 1 bunch fresh dill, chopped
• 8 ounces egg noodles
• Salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat your oven to 425°F. Toss chicken pieces, carrots, celery, onions, and garlic with olive oil. Spread on a baking sheet and roast for 30 minutes until golden.
2. Transfer everything to a large pot, add stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes.
3. Remove chicken, discard skin and bones, and shred the meat.
4. Strain the broth, discard the vegetables (they’ve given their all), and return the broth to the pot.
5. Add fresh chopped carrots and celery, simmer for 10 minutes.
6. Cook noodles separately according to package directions.
7. Add shredded chicken to the broth, season with salt, pepper, and lemon juice.
8. Serve by placing noodles in bowls, ladling hot soup over them, and garnishing with fresh dill.

Serving Suggestion: Accompany with crusty sourdough bread and a side of simple mixed greens.

2. French Onion Soup That Will Make You Weep

This isn’t just any French onion soup—it’s a transformative experience that begins with slowly caramelizing onions until they’re deeply golden and sweet. Patience is the secret ingredient here.

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup dry white wine
• 8 cups beef stock
• 2 bay leaves
• 4 sprigs fresh thyme
• Freshly ground black pepper
• 1 baguette, sliced and toasted
• 2 cups Gruyère cheese, grated

Instructions:

1. In a large Dutch oven, melt butter with olive oil over medium heat.
2. Add onions, sugar, and salt. Cook for 45-60 minutes, stirring occasionally, until onions are deeply caramelized to a rich mahogany color.
3. Sprinkle flour over onions and cook for 2 minutes.
4. Add wine, scraping up any browned bits from the bottom of the pot.
5. Add stock, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Season with black pepper and additional salt if needed.
7. Preheat broiler. Ladle soup into oven-safe bowls, top with toasted baguette slices and a generous layer of Gruyère.
8. Broil until cheese is bubbly and golden brown, about 2-3 minutes.

Serving Suggestion: This soup is a meal in itself, but a simple side salad with a bright vinaigrette creates a perfect balance.

3. New England Clam Chowder (The Real Deal)

Growing up in New England, I learned early that a proper clam chowder should be thick but not gluey, creamy but not heavy, and filled with tender clams that taste of the ocean.

Ingredients:

• 4 slices bacon, diced
• 1 large onion, finely diced
• 2 celery stalks, finely diced
• 3 tablespoons all-purpose flour
• 4 cups clam juice (bottled or from steaming fresh clams)
• 2 cups potatoes, diced into 1/2-inch cubes
• 3 cups fresh clams, chopped (or 3 cans chopped clams, drained with juice reserved)
• 2 cups half-and-half
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• Oyster crackers, for serving

Instructions:

1. In a large pot, cook bacon until crisp. Remove and set aside, leaving the fat in the pot.
2. Add onion and celery to the bacon fat, cooking until softened but not browned, about 5-7 minutes.
3. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
4. Gradually whisk in clam juice until smooth.
5. Add potatoes, bring to a simmer, and cook until tender, about 15 minutes.
6. Add clams, half-and-half, parsley, and thyme. Heat through without boiling.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with reserved crispy bacon and oyster crackers.

Serving Suggestion: Traditional pilot crackers or a fresh biscuit on the side make this a complete meal.

Hearty Vegetarian Wonders

4. Roasted Butternut Squash Soup That Tastes Like Autumn

This velvety soup captures the essence of fall with its rich, caramelized flavor and warming spices. It’s become my signature dish for Thanksgiving, but I make it all season long.

Ingredients:

• 2 medium butternut squash, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 large onion, chopped
• 2 carrots, chopped
• 1 apple, peeled and chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 6 cups vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• Toasted pumpkin seeds and a swirl of cream, for garnish

Instructions:

1. Preheat oven to 400°F. Brush squash with 1 tablespoon olive oil and maple syrup. Roast cut-side down for 45 minutes until completely tender.
2. Meanwhile, in a large pot, heat remaining oil and sauté onion, carrots, and apple until softened, about 10 minutes.
3. Add garlic, sage, nutmeg, and cinnamon, cooking until fragrant, about 1 minute.
4. Scoop cooled squash flesh from skins and add to pot.
5. Add broth, bring to a simmer, and cook for 20 minutes.
6. Purée soup using an immersion blender until silky smooth.
7. Stir in cream, heat gently, and season with salt and pepper to taste.
8. Serve garnished with toasted pumpkin seeds and a swirl of cream.

Serving Suggestion: A grilled cheese sandwich with sharp cheddar and thinly sliced apple makes this soup a complete meal.

5. Mediterranean Lentil Soup That Eats Like a Meal

Packed with protein and fiber, this Mediterranean-inspired soup is hearty enough to satisfy even dedicated meat-eaters. The touch of lemon and herbs at the end brightens everything up.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1 1/2 cups green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 2 bay leaves
• 1 bunch kale, stemmed and chopped
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Salt and freshly ground black pepper
• Crumbled feta cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
2. Add garlic, tomato paste, cumin, coriander, and paprika. Cook until fragrant, about 1 minute.
3. Add lentils, diced tomatoes, vegetable broth, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for 25-30 minutes until lentils are tender.
4. Add chopped kale and cook until wilted, about 5 minutes.
5. Remove from heat, stir in lemon juice, parsley, and mint.
6. Season with salt and pepper to taste.
7. Serve hot, topped with crumbled feta if desired.

Serving Suggestion: Warm pita bread and a dollop of Greek yogurt enhance the Mediterranean flavors.

6. Mushroom Barley Soup That’s Pure Comfort

This earthy, satisfying soup showcases the deep umami flavor of mushrooms paired with chewy barley. I use a mix of mushrooms for complex flavor, but you can use all cremini if that’s what’s available.

Ingredients:

• 1 ounce dried porcini mushrooms
• 2 cups hot water
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 pound mixed fresh mushrooms (cremini, shiitake, oyster), sliced
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1/4 cup dry sherry
• 6 cups vegetable or mushroom stock
• 1 cup pearl barley, rinsed
• 2 bay leaves
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions:

1. Soak dried porcini in hot water for 30 minutes. Strain through a coffee filter, reserving liquid. Chop rehydrated mushrooms.
2. In a large pot, heat 2 tablespoons oil and butter over medium-high heat. Add fresh mushrooms and cook until browned and their liquid has evaporated, about 8-10 minutes. Remove and set aside.
3. Add remaining oil to pot. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
4. Add garlic and thyme, cooking until fragrant, about 1 minute.
5. Add sherry, scraping up any browned bits from the bottom of the pot.
6. Add rehydrated porcini, reserved mushroom liquid (leaving any grit behind), vegetable stock, barley, and bay leaves. Bring to a boil, then reduce heat and simmer, partially covered, for 40-45 minutes until barley is tender.
7. Return reserved sautéed mushrooms to pot. Add soy sauce and balsamic vinegar.
8. Simmer for 5 more minutes, then stir in parsley.
9. Season with salt and pepper to taste.

Serving Suggestion: A slice of dark rye bread with butter complements the earthy flavors perfectly.

Global Soup Tour

7. Tom Kha Gai (Thai Coconut Chicken Soup) That Transports You

This aromatic Thai soup balances the perfect harmony of sour, salty, sweet, and spicy flavors. The fragrant lemongrass and galangal create a broth that’s utterly intoxicating.

Ingredients:

• 2 (14 oz) cans coconut milk
• 2 cups chicken stock
• 6 slices galangal (or ginger if unavailable)
• 3 stalks lemongrass, smashed and cut into 2-inch pieces
• 6 kaffir lime leaves, torn
• 2 Thai bird’s eye chilies, smashed
• 1 pound boneless, skinless chicken thighs, thinly sliced
• 8 ounces mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 1/4 cup lime juice
• 1/4 cup cilantro, chopped
• 3 green onions, thinly sliced

Instructions:

1. In a large pot, combine coconut milk, chicken stock, galangal, lemongrass, lime leaves, and chilies. Bring to a simmer over medium heat.
2. Simmer gently for 10 minutes to infuse the flavors.
3. Add chicken and mushrooms, simmer until chicken is cooked through, about 5-7 minutes.
4. Stir in fish sauce and palm sugar until dissolved.
5. Remove from heat and stir in lime juice.
6. Taste and adjust seasoning as needed—it should be a balance of salty, sour, and sweet.
7. Serve hot, garnished with cilantro and green onions.

Serving Suggestion: Steamed jasmine rice served on the side allows you to adjust the soup’s intensity to your preference.

8. Miso Ramen That Rivals Your Favorite Restaurant

This deeply flavorful ramen features a rich miso broth, tender pork belly, and perfectly cooked noodles. It’s restaurant-quality comfort in a bowl, right from your own kitchen.

Ingredients:

For the broth:

• 8 cups chicken stock
• 1/4 cup dried shiitake mushrooms
• 1 (3-inch) piece kombu
• 1/4 cup white miso paste
• 2 tablespoons red miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin

For the toppings:

• 1 pound pork belly, sliced and seared
• 4 soft-boiled eggs, halved
• 4 servings ramen noodles (fresh if available)
• 2 cups baby spinach, blanched
• 4 green onions, thinly sliced
• 1 cup bean sprouts
• 4 sheets nori, cut into quarters
• Toasted sesame seeds
• Chili oil (optional)

Instructions:

1. In a large pot, combine chicken stock, dried shiitakes, and kombu. Bring to a simmer, then immediately reduce heat and keep at a bare simmer for 30 minutes.
2. Remove kombu and continue simmering for another 30 minutes.
3. Strain broth, reserving shiitakes if desired (they’re delicious sliced and added back to the soup).
4. Return broth to pot and whisk in both miso pastes, soy sauce, sesame oil, and mirin. Keep warm but do not boil after adding miso.
5. Cook ramen noodles according to package directions, being careful not to overcook.
6. Divide noodles among four bowls, ladle hot broth over them.
7. Arrange toppings artfully on top of each bowl: pork belly, egg halves, spinach, bean sprouts, green onions, and nori.
8. Sprinkle with sesame seeds and a drizzle of chili oil if desired.

Serving Suggestion: Japanese pickles (tsukemono) make a refreshing side dish that cuts through the richness of the ramen.

9. Moroccan Harira That’s Both Hearty and Elegant

Traditionally served during Ramadan to break the fast, this hearty Moroccan soup is packed with legumes, tender meat, and warming spices. The touch of lemon and fresh herbs brightens the entire dish.

Ingredients:

• 1 pound lamb shoulder, cut into 1/2-inch cubes (can substitute chicken)
• 2 tablespoons olive oil
• 1 large onion, finely diced
• 3 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken or beef stock
• 1/2 cup green lentils, rinsed
• 1/2 cup dried chickpeas, soaked overnight and drained
• 1/4 cup vermicelli or broken angel hair pasta
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Brown lamb pieces in batches, then remove and set aside.
2. In the same pot, sauté onion and celery until softened, about 5-7 minutes.
3. Add garlic and all spices, cooking until fragrant, about 1 minute.
4. Return lamb to pot, add diced tomatoes, stock, lentils, and chickpeas.
5. Bring to a boil, then reduce heat and simmer, partially covered, for 1 hour or until meat and legumes are tender.
6. Add vermicelli and cook until tender, about 5-7 minutes.
7. Stir in cilantro, parsley, and lemon juice.
8. Season with salt and pepper to taste.
9. Serve hot with lemon wedges.

Serving Suggestion: Traditional Moroccan flatbread and a small dish of harissa paste for those who want to add extra heat.

Healthy Soup Superstars

10. Detox Vegetable Soup That Actually Tastes Amazing

January resolution in a bowl! This soup is packed with vegetable goodness but doesn’t sacrifice flavor. The key is properly sautéing the vegetables to develop their natural sweetness before adding liquid.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 2 zucchini, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red pepper flakes
• 1 teaspoon ground turmeric
• 8 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups kale, stemmed and chopped
• 2 cups spinach
• 1 cup frozen peas
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• Salt and freshly ground black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
2. Add bell pepper and zucchini, cooking for another 5 minutes.
3. Add garlic, ginger, red pepper flakes, and turmeric. Cook until fragrant, about 1 minute.
4. Add broth and diced tomatoes. Bring to a simmer and cook for 15 minutes.
5. Add kale and cook until wilted, about 3 minutes.
6. Add spinach and peas, cooking just until spinach is wilted and peas are heated through.
7. Remove from heat, stir in lemon juice, parsley, and dill.
8. Season with salt and pepper to taste.

Serving Suggestion: A dollop of Greek yogurt adds creaminess and protein without compromising the soup’s healthy profile.

11. Immunity-Boosting Chicken Soup That’s Better Than Medicine

When someone in my family feels a cold coming on, I immediately start making this soup. The combination of chicken, ginger, garlic, and plenty of fresh herbs creates a natural remedy that actually tastes delicious.

Ingredients:

• 1 whole organic chicken (about 4 pounds), cut into pieces
• 10 cups water
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 large onion, diced
• 6 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 4 carrots, sliced
• 3 celery stalks, sliced
• 2 parsnips, peeled and diced
• 8 shiitake mushrooms, stemmed and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

Instructions:

1. Place chicken pieces in a large pot, add water and apple cider vinegar. Bring to a boil, then reduce heat and simmer, skimming any foam that rises to the surface, for 1 hour.
2. Remove chicken pieces. When cool enough to handle, remove meat from bones and set aside, returning bones to the pot.
3. Continue simmering the bone broth for another 1-2 hours.
4. Strain broth, discarding bones and returning broth to the pot.
5. In a separate pan, heat olive oil. Sauté onion until translucent, about 5 minutes.
6. Add garlic, ginger, and turmeric, cooking until fragrant, about 1 minute.
7. Transfer to the pot with the broth, along with carrots, celery, and parsnips.
8. Simmer for 20 minutes, then add mushrooms and reserved chicken meat.
9. Simmer for 10 more minutes, then stir in all herbs and lemon juice.
10. Season with salt and pepper to taste.

Serving Suggestion: Serve this piping hot with a slice of whole grain toast for a complete healing meal.

Quick & Easy Weeknight Wonders

12. 30-Minute Tortellini Soup That’s Always a Hit

This crowd-pleasing soup comes together in just half an hour but tastes like it simmered all day. The combination of store-bought tortellini, Italian sausage, and a few pantry staples creates a satisfying meal with minimal effort.

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 9 ounces refrigerated cheese tortellini
• 5 ounces fresh baby spinach
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, cook Italian sausage over medium heat, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, Italian seasoning, red pepper flakes, and tomato paste. Cook until fragrant, about 1 minute.
4. Pour in chicken broth and diced tomatoes. Bring to a simmer.
5. Add tortellini and cook according to package directions, usually 3-5 minutes.
6. Stir in spinach and cook until wilted, about 1-2 minutes.
7. Stir in heavy cream and basil.
8. Serve hot, topped with grated Parmesan cheese.

Serving Suggestion: Garlic bread makes this a complete and satisfying meal that comes together in minutes.

13. Pantry Minestrone That Saves the Day

When I haven’t had time to grocery shop but need a wholesome meal, this soup comes to the rescue. It’s flexible based on what you have in your pantry and freezer, and always turns out delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 6 cups vegetable broth
• 2 cups frozen mixed vegetables
• 1 cup small pasta (shells, elbows, or ditalini)
• 1 zucchini, diced (if available)
• 2 tablespoons tomato paste
• 1 Parmesan rind (if available)
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons balsamic vinegar
• Salt and freshly ground black pepper
• Grated Parmesan cheese, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
2. Add garlic and dried herbs, cooking until fragrant, about 1 minute.
3. Add diced tomatoes, beans, broth, frozen vegetables, pasta, zucchini (if using), and tomato paste. Add Parmesan rind if using.
4. Bring to a boil, then reduce heat and simmer until pasta is tender, about 10-12 minutes.
5. Remove Parmesan rind if used. Stir in parsley and balsamic vinegar.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese.

Serving Suggestion: A simple grilled cheese sandwich transforms this soup into a hearty dinner.

14. Rotisserie Chicken & Rice Soup That Makes Leftovers Shine

This shortcut soup takes advantage of store-bought rotisserie chicken to create a homemade soup in record time. It’s my go-to for busy weeknights when I still want something wholesome and comforting.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 8 cups chicken broth
• 2 bay leaves
• 1 cup white rice (or leftover cooked rice)
• 1 rotisserie chicken, meat shredded (about 3-4 cups)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 8 minutes.
2. Add garlic and thyme, cooking until fragrant, about 1 minute.
3. Add chicken broth and bay leaves. Bring to a boil.
4. If using uncooked rice, add it now and simmer until tender, about 15-20 minutes.
5. If using leftover cooked rice, add it along with the shredded chicken, cooking just long enough to heat through, about 5 minutes.
6. Remove bay leaves, stir in parsley, dill, and lemon juice.
7. Season with salt and pepper to taste.

Serving Suggestion: Buttery saltine crackers or a simple green salad rounds out this quick dinner nicely.

Soup Comparison: What Makes Each Style Special

Soup Storage and Freezing Guide

Most of these soups freeze beautifully, making them perfect for meal prep. Here’s how to properly store and freeze your homemade creations:

Best Soups for Freezing:

• Broth-based soups with beans or vegetables
• Chicken soups (without noodles)
• Beef and vegetable soups
• Lentil and bean soups
• Tomato-based soups

**Soups That