Soup can start a meal off right or be a meal in itself. Soup can be as elegant as vischysoise, as rustic as a thick, hearty ribollita, and can be a delicious addition to any meal.
Dinner parties have gotten away from a soup course, but soup is a welcome first course for guests, and is possibly the easiest part of a dinner party to prepare.
Try one of these easy but delicious soups, either as a first course or a light main dish for lunch or dinner.
Chicken Tortilla Soup
This delicious soup can be served as a first course to a Mexican or Southwestern entrée, or with corn muffins for a main dish light meal.
- 1 red pepper, chopped
- 1 onion chopped
- 3 tablespoons olive oil
- 2 medium zucchini or summer squash, chopped
- 1 jalapeno, deseeded and finely chopped
- 3 boneless chicken breasts, cubed
- 2 tablespoons cumin
- 2 tablespoons poultry seasoning
- Salt and pepper
- 2 cloves garlic, pressed
- 1 small can tomato sauce
- 1 large can stewed or diced tomatoes
- 3 cans chicken broth
- 1 cup corn
Saute red pepper, onion, zucchini and jalapeno in olive oil in a large soup pot over medium heat until tender, about 5 minutes. Add chicken, spices and garlic. Stir and continue to cook until chicken is cooked through. Add tomato sauce, canned tomatoes, chicken broth and corn. Cook over medium heat for 20-30 minutes. Serve with a dollop of sour cream, a sprinkling of chopped cilantro and with tortilla chips on the side.
Black Bean Soup
- 2 carrots, chopped
- ½ onion, chopped
- 2 celery stalks, chopped
- 3-4 medium Andouille sausage inks, cut into bite-sized pieces
- 2 cans black beans, drained and rinsed
- 1 can of diced tomatoes, not drained
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and pepper
Put all ingredients into a slow cooker or crock pot and cook on low for 8-10 hours or on high for 4-6 hours. Remove bay leaves before serving.
Spring Onion Soup
This is a beautiful first-course soup that is creamy but light.
- 2 bunches green onions
- 3 tablespoons butter
- 2 tablespoons flour
- 3 bouillon cubes
- 2 cups water
- 2 tall cans evaporated milk
- Salt and pepper to taste
Wash and clean green onions. Cut crosswise into thin slices. Melt butter in a soup kettle. Add onions and simmer, stirring constantly, until partially cooked, but not brown. Blend in flour and stir. Add bouillon cubes and water. Continue simmering until onions are tender, about 5-8 minutes. Add evaporated milk when ready to serve and bring to serving temperature. Add salt and pepper.
Ribollita
This is a hearty vegetarian soup that can be a meal in itself. The bread will break up in the hot soup and help to thicken it for a delicious, rustic Italian meal.
- 2 tablespoons olive oil
- 2 cups shredded cabbage
- 1 cup chopped onion
- ½ cup diced carrot
- ½ cup diced celery
- 1 teaspoon thyme
- 5 cups vegetable broth
- 2 cups cannelloni beans, drained and rinsed (about 1½ cans)
- 14-ounce can whole plum tomatoes, drained and coarsely chopped
- ¾ cups diced zucchini
- ½ cup peeled, diced potato
- ½-inch thick slices of country style bread, slightly stale, crusts removed
- Shaved parmesan cheese
Heat olive oil in a Dutch oven over medium heat. Add cabbage, onion, carrot, celery and thyme, and cook for about 15 minutes, stirring occasionally. Add broth, beans, tomatoes, zucchini and potato, plus 1 cup water. Cover and bring to a boil. Reduce heat and simmer, covered for about 15 minutes or until potato is tender. Remove lid and add salt and pepper to taste. Simmer until desired thickness is reached. To serve, place a slice of the bread in each soup bowl and ladle the soup over top of the bread. Garnish with a parmesan cheese.
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