10 Easy Soup Recipes to Try This Year


Recently, I have added quite a few soup recipes to the blog. There are a few reasons why I love cooking soup so often. These are:

  • Cheap to make
  • Easy to cook
  • Lots of variations
  • Great for using up leftovers
  • A good way of getting children to eat veg
  • Healthy and nutritious
  • Cook in advance and freeze

I have decided to post links to all ten of my recent soup posts so that they are easy to find on my blog and you can try whichever one takes your fancy. Here are my ten favourite soups from the blog so far.

Celery and Apple Soup

Vegetable Soup

Spinach and Potato Soup

Tomato, Courgette and Bell Pepper Soup

Mushroom Soup

Pea and Ham

Curried Parsnip Soup

Carrot and Coriander Soup

Leek and Potato Soup

Bloody Mary Tomato Soup




RECIPE: Bloody Mary Tomato Soup

tomato soup 2

One of the most popular varieties of soup is tomato and there are many variations on this classic. Some which offer levels of spice and other variations that are rich and creamy. A bloody Mary tomato soup is an interesting twist on the traditional soup as it includes the flavors of the alcoholic drink the Bloody Mary. This soup is delicious served either hot or cold, so it is perfect no matter what the time of year. Here is an easy recipe for Bloody Mary tomato soup. 

Ingredients for Bloody Mary Tomato Soup

  • 1 kg ripe tomatoes, halved
  • 1 onion, chopped
  • 3 cloves of garlic, crushed
  • 2 sticks of celery, chopped
  • 1 miniature vodka
  • 2 tbsp Worcestershire sauce
  • Juice of 1 lemon
  • 250 ml vegetable stock
  • 3 tbsp olive oil
  • Salt and black pepper

How to Make Bloody Mary Tomato Soup

  1. Preheat the oven to 180C.
  2. Put the halved tomatoes on a baking tray. Season with salt and black pepper, drizzle over 2 tbsp of olive and cook in the oven for 20 minutes, turning once halfway through cooking.
  3. Meanwhile, heat the other tbsp of olive oil in a large pan on the hob. 
  4. Add the celery, onion, and garlic to the pan. Cook for 10 minutes until softened. 
  5. Remove the tomatoes from the oven and put in a food processor with the onion, garlic, and celery. 
  6. Add a little of the stock and blitz. 
  7. Repeat, adding a little more of the stock at a time until you have used all the vegetable stock.
  8. Transfer back to the pan and add the Worcestershire sauce, vodka, and lemon juice. 
  9. Season with salt and freshly ground black pepper.
  10. Cook for ten minutes and serve immediately if eating hot.
  11. If serving cold or saving for later, allow the soup to cool before transferring to a container and storing in the refrigerator. 


RECIPE: Carrot and Coriander Soup


If you want a low-budget meal to make, then there are few that can beat carrot and coriander soup in terms of cost. Despite the fact that this soup is cheap and easy to make, it still has plenty of flavour and is packed full of nutrients. This healthy soup is also a great option for vegetarians and vegans. Here is an easy recipe for carrot and coriander soup that serves four to six people.

Ingredients for Carrot and Coriander Soup

  • 450g/ 1 lb carrots, peeled and sliced
  • 1 onion, chopped
  • A handful of fresh coriander, chopped
  • 1 tsp ground coriander
  • 1.2 litres/ 2 pints vegetable stock
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

How to Make Carrot and Coriander Soup

  1. Heat the oil in a large pan over a medium heat then add the onions and carrots.
  2. Cook for five minutes until carrots and onions are beginning to soften.
  3. Add the ground coriander and season with salt and pepper. Stir and cook for a further two minutes. 
  4. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 20 minutes.
  5. Either use a hand blender to blend the ingredients together or blend in a food processor before returning to the pan. 
  6. Stir in the fresh, chopped coriander and cook for a few minutes before serving. 

RECIPE: Leek and Potato Soup

leek soup

Soup is one of the easiest and cheapest soups to make and there are so many variations. One of my personal favourites is leek and potato soup. This creamy soup is ideal for any time of the year and can be used for a starter, a lunch or as a main meal when served with a generous chunk of fresh bread and butter. Here is an easy recipe for leek and potato soup that serves four to six people.

Ingredients for Leek and Potato Soup

  • 3 leeks, trimmed and sliced
  • 4 large white potatoes, peeled and diced
  • 1.2 litres/ 2 pints vegetable stock
  • 150 ml/ 5 fl. oz. double cream
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper
  • Chopped chives for serving

How to Make Leek and Potato Soup

  1. Heat the vegetable oil in a large saucepan over a medium heat.
  2. Add the leeks and potatoes and cook for five minutes or until they are beginning to soften.
  3. Add the vegetable stock and simmer for 20 minutes.
  4. Either use a hand blender to blend the mixture to the consistency of your choice or transfer to a food processor for blending before returning to the pan. 
  5. Put the soup on a low heat, season with salt and freshly ground black pepper.
  6. Stir in most of the cream, retaining just a little for the top. 
  7. Cook for a further five minutes.
  8. Serve into soup bowls and decorate with a small swirl of cream and a sprinkle of chives. 

RECIPE: Stuffed Mushrooms

stuffed mushrooms

Stuffed mushrooms is a dish that I sometimes make as a side dish with meat, as a starter, as the main course with salad and garlic bread, or in a large quantity to serve on my Boxing Day and Easter buffets. It is a budget and meat-free option that is quick and easy to make for people with a busy schedule. Everyone in my family loves this dish, so it is something I make on a regular basis for the kids. Here is an easy recipe for stuffed mushrooms that served six people for starters or four as a main course dish.

Ingredients for Stuffed Mushrooms

  • 1 kg button mushrooms
  • 2 slices of dry bread, crumbed (see tips)
  • 4 cloves of garlic, crushed
  • 5 cl brandy (about three capfuls)
  • 150 g soft cheese
  • 200g hard cheese, such as cheddar, grated
  • Salt and black pepper

How to Make Stuffed Mushrooms

  1. Preheat the oven to gas mark 4/ 180C.
  2. Remove the stalks from the mushrooms and place the mushroom tops in an ovenproof dish so the hollows left by the stalks are facing upwards.
  3. Finely chop approximately half of the mushroom stalks and add to a mixing bowl. 
  4. Add the soft cheese and the garlic to the mixing bowl and combine with a spoon. It is easier to combine the ingredients if you cook in a microwave on full heat for one minute as this softens the cheese.
  5. Add the breadcrumbs to the bowl along with the brandy and then season with salt and black pepper.
  6. Stir all the ingredients together.
  7. Add a heaped teaspoon of the mixture to each of the mushroom tops in the ovenproof dish.
  8. Sprinkle with the cheese and transfer to the oven.
  9. Cook for 15-20 minutes or until the cheese is golden brown.
  10. Serve with salad and garlic bread.


  • If you do not have any stale or dry bread, simply put two pieces of bread into the oven for a few minutes as this removes some of the moisture and makes the bread easier to crumb. 
  • If you prefer to eat garlic mushrooms with a sauce, then simply pour 150 ml of double cream over the mushrooms before adding to the oven. The cream will combine with the mushroom juices and also take on the flavour of the garlic, the seasoning, and the cheese as some of the mixture overflows from the mushroom tops. 




RECIPE: Baked Pears Stuffed with Blue Cheese and Walnuts


Fruit and cheese is a classic combination. Pears stuffed with blue cheese and walnuts is an elegant starter that is visually appealing and not so filling that it spoils the main course. They are also easy to make so you have plenty of time to spend with your guests and are not slaving away int he kitchen. Here is how to make baked pears stuffed with blue cheese and walnuts for six people.

Ingredients for Baked Pears Stuffed with Blue Cheese and Walnuts

  • 3 large pears
  • 3 oz blue cheese, such as Stilton
  • 1/2 cup of walnut halves
  • 2 tbsp olive oil
  • To serve- salad leaves and balsamic dressing

How to Make Baked Pears Stuffed with Blue Cheese and Walnuts

Preheat the oven to a high heat.

  1. Peel the pears and halve lengthways before removing the cores to make round wells.
  2. Place the pear halves on a baking tray.
  3. Chop the walnut halves and sprinkle into the well of each of the six pear halves. 
  4. Crumble the blue cheese and sprinkle over the walnuts.
  5. Drizzle the pears with a little olive oil.
  6. Bake in the oven for approximately 25 minutes, or until the pears have softened. 
  7. Serve half a pear each on a plate with salad leaves and drizzle with balsamic dressing.