SOUPer Bowl Sunday: Seven Crowd-pleasing Classic SOUP Recipes

Grownup Gripes: Have you seen the Seinfeld where “The Soup Nazi” says “No soup for you!” Well now we can all make our own instead of overpaying for a cup of flavored water.

No matter where you live we all enjoy a comforting cup of soup now and then and what could be easier when serving a crowd?

It’s the dead of winter, Super Bowl Sunday is around the corner so make it a super BOWL for your friends and fam with these favs!

You all will be blown away by these mouthwatering soup recipes accumulated from different regions I’ve lived in over the years and compiled for your reference.

Pick one now, another for Super Bowl Sunday, shoot you’ve got seven so try one each day of the week. You and your family will NOT be disappointed by ANY of these.

These 7 crowd pleasers are not only great for the tasting, they’re good for the soul!

Hope you and yours enjoy them as much as we do. They can be doubled for a crowd!

Super Bowl Brew

  • 2 cups cubed potatoes
  • 1 cup carrot slices
  • 1 1/2 cup of water
  • 1/2 cup chopped onion
  • Black and cayenne pepper to taste
  • Marjoram, onion powder and garlic salt to taste
  • 1 lb. of Velveeta, cubed
  • 9 ounces frozen green beans, thawed and drained
  • 1/4 cup beer or 1/2 cup beer and I’m at the half-and-half
  • 1/4 cup half-and-half
  • 1 cup frozen corn, thawed and drained

Combine potatoes, water, carrots, onions and peppers. Cover, simmer 20 minutes or until vegetables are tender. Stir in remaining ingredients; continue heating until Velveeta melts.

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French Onion Soup

  • 1 pound peeled yellow onions
  • 1 Bay Leaf
  • One stick of butter
  • 1 tablespoon paprika
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 1/2 quart of beef broth
  • 1/2 cup of flour
  • Grated Swiss cheese
  • French bread, slice and toast on cookie sheet in the oven until slightly brown

Cut onions in half and slice with the grain about 1/8 inch thick. Melt butter on large heavy-bottomed sauce pan and add sliced onions with bay leaf. Sauté for 20 mins, stirring frequently. Add spices and flour. Mix well over low flame and stir for 5 minutes.

Gradually add hot beef broth and stir until well mixed. Simmer for 30 minutes. Remove the bay leaf. Pour soup into oven proof individual serving bowls. Top with toasted French bread and grated cheese. Place under broiler to melt the cheese.

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Broccoli Cheddar Soup

  • 1/2 stick of butter
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 1/4 lb of broccoli, finely cut
  • 1 teaspoon dry mustard
  • 1/2 teaspoon white pepper
  • 2 1/2 tablespoons of flour
  • 1/2 lemon peel, finely grated (optional)
  • 1/2 cup chicken broth
  • 2 pounds Velveeta
  • 1 teaspoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 16 ounces of whipping cream
  • 1 gallon of water

Cook butter and flour over medium high heat stirring constantly with a whisk for two minutes, remove from heat and set aside

Combine water, chicken broth, onion, celery, and carrot in a pot and bring to a boil. While heating cut Velveeta into 1” chunks.

When soup comes to a boil, stirring in flour and margarine room, continue cooking for three minutes stirring constantly.

Reduce heat and stir in cheese until completely melted. Do not burn it. Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat and serve.

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Cream of Tomato Soup

  • 8 to 10 fresh tomatoes or 4 cups canned, crushed tomatoes
  • 2 cups tomato juice
  • 2 cups chicken stock
  • 12 fresh basil leaves, plus more for garnish
  • 1 cup heavy cream
  • One stick of butter, cut in chunks
  • 1 tablespoon of sugar
  • 1 teaspoon of garlic powder
  • Salt and cracked pepper to taste

Peel, seed and chop tomatoes. You should have 4 cups. Combine tomato juice and stock in a large sauce pan with sugar and garlic powder. Simmer for 30 minutes.

Purée the tomato mixture with the basil in small batches in the blender, food processor, or with a handheld emulsifier.

Return the purée to the sauce pan. Add cream and butter while stirring over low heat. When butter melts, add salt and pepper to taste. Ladle into bowls and garnish with fresh basil leaves.

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Pasta E Fagioli Soup

  • 1 cup dried cannellini beans
  • 2 tablespoons of olive oil
  • 1 tablespoon minced garlic
  • 2 ounces chopped pancetta or bacon
  • One small onion, peeled and diced
  • One medium carrot, peeled and diced
  • One rib of celery, diced
  • 2 Bay Leaves
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • 8 cups of chicken stock
  • One small ham hock
  • Salt and ground black pepper
  • Five canned plum tomatoes, drained
  • 2 ounces ditalini pasta
  • 1 cup grated Parmesan cheese, plus extra for serving
  • 2 tablespoon chopped flat leaf parsley

Place beans in a large pot and cover with 2 inches of cold water. Let them soak at room temperature for at least six hours and up to 12. Change water several times while soaking.

In large heavy bottom sauce pan, heat oil over medium heat. When hot, add garlic stirring for 1 minute until lightly browned.

Add pancetta or bacon and cook mixture slowly till browned. Add onions, cook for 2 minutes while stirring. Add carrots and celery and cook for 3 minutes. Add Bay leaves, oregano and Rosemary, sauté for 2 more minutes until it all comes together.

Add the stock and ham hock and bring to a boil over medium high heat. Season the stock with salt and pepper, to taste.

Drain the beans, add them to the stock and bring back to a boil. Boil it for about 10 minutes. Using your hands, crush the tomatoes and add them to the soup. Reduce the heat and simmer for about one hour.

Adjust the heat up or down to maintain the simmer. Check beans for tenderness, if they’re not tender continue cooking until they are but you don’t want them to turn to mush.

To thicken slightly, increase the heat and boil stirring it occasionally for 8 to 10 minutes. Then reduce the heat to a simmer and add the pasta. Stir occasionally for about 12 minutes until the pasta is al dente.

Add the cheese and stir the soup to mix it in. Taste it for seasoning, and adjust seasoning if necessary. Ladle soup into serving bowls and serve with a parsley garnish and grated cheese on the side.

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Seafood Bisque

  • 4 tablespoons of butter, divided
  • Two green onions, chopped
  • One stalk of celery, chopped
  • 3 tablespoons of flour
  • 3 cups of whole milk, warm
  • 1 teaspoon white pepper
  • 1 tablespoon tomato paste
  • 1 cup heavy whipping cream
  • 8 ounces lump crab meat
  • 8 ounces fresh shrimp, peeled and deveined
  • 8 ounces bay scallops
  • 3 tablespoons dry sherry
  • Salt and pepper to taste

Melt 2 tablespoons of butter in large heavy bottom sauce pan over medium low heat, add the chopped green onion and celery. Sauté, stirring until onion and celery are translucent

Add flour to veggies and stir until incorporated. Continue stirring for 2 mins.

Slowly stir in the warmed milk and continue stirring until thickened. Add pepper, tomato paste and cream.

Stir in the crab, shrimp, scallops and sherry. Simmer for 2 to 3 minutes, until scallops are white and shrimp is just pink

Remove soup from the heat. Let cool to room temp then in batches, add soup to blender and pulse on low speed for 10 to 20 seconds. There still should be bits of seafood.

Add soup back to sauce pan, add 2 tablespoons of butter and simmer. Add salt to taste. Ladle into bowls, serve with oyster crackers or thick crusted bread.

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Minnesota Wild Rice Soup

  • 1 cup raw wild rice, cook according to package
  • 1/2 stick of butter
  • One yellow onion, diced
  • 1 1/2 cup of sliced cremini mushrooms
  • Two large carrots, peeled and diced
  • Three stalks of celery, diced
  • 2 Bay Leaves
  • 6 cups of chicken stock
  • 2 cups pulled roasted chicken, skin removed
  • 1/4 cup heavy cream
  • 2 tablespoons of dry sherry
  • 1 teaspoon freshly chopped thyme leaves
  • Salt and fresh ground black pepper to taste
  • 2 tablespoons fresh chopped flat leaf parsley

Cook wild rice according to its package directions. Use chicken stock for cooking it instead of water to add more flavor.

In large heavy bottomed pot melt butter over medium high heat. Add onion and sauté until translucent about five minutes. Add mushrooms, carrots and celery and cook until softened about five minutes, stirring occasionally.

Add Bay leafs and chicken stock. Increase heat to high, bring to a boil, then decrease heat to low and simmer for 20 minutes.

Add cooked wild rice, chicken, cream, dry sherry, salt, pepper and thyme. Stir and cook until warm through about 5 minutes.

Remove bay leaves. Adjust seasonings to taste. Ladle into bowls and garnish with parsley.

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If you like these soup recipes, check out these amazingly easy 4-ingredient dinners!

Just like with soup, sharing is caring so please pass along and spread the word 😘