Quick Soup Recipes: 3 Great Ideas

Quick soup recipes are particularly popular during the cold season. They are easy to prepare, hearty and warm from the inside. In this article, we will show you three great recipe ideas that you can cook very quickly.

Quick Soup Recipes: Creamy Tomato Soup

This delicious tomato soup is quick to prepare and only requires a few ingredients. Serve the soup as a starter or together with a hearty herb baguette as the main course.

1. Gather the following ingredients (enough for 3 to 4 servings): 900 grams of chopped canned tomatoes, 3 cloves of chopped garlic, 1 diced onion, 120 milliliters of vegetable stock, 80 milliliters of coconut milk (you can find alternatives to coconut milk here), 1 tablespoon of tomato paste, 1 teaspoon of paprika powder rosy hot, as well as salt and pepper
2. Heat some olive oil in a large saucepan and sauté the onions with the tomato paste over medium heat for about five minutes. Then add the garlic and roast for another minute.
3. Now add the tomatoes and the vegetable broth and let everything boil. Then reduce the heat and let the soup simmer for about ten minutes.
4. Take the pot off the heat and season with paprika, salt, and pepper to taste. Then put the soup in a blender and blend to the desired consistency. Then pour the soup back into the pot and refine it with the coconut milk. The soup tastes particularly good topped with a few basil leaves.

Simple onion soup recipe

Very tasty and hearty, this recipe is served with crispy fried croutons.

1. You need these ingredients (for 4 servings): 150 grams of potatoes, 400 grams of white onions, 500 milliliters of water, 200 milliliters of cream, 100 milliliters of white wine, 20 grams of butter, four tablespoons of oil, a teaspoon of dried tarragon, nutmeg, two slices of white bread, 40 grams of mountain cheese and half a bunch of chives
2. Remove the skin from the potatoes and onions and finely dice both. Heat butter and 2 tablespoons oil in a saucepan and sauté onions and potatoes. Deglaze with the white wine and add the water and cream, as well as the spices. Bring everything to a boil and then simmer over low heat for 15 to 20 minutes.
3. In the meantime, cut the bread into small bite-sized pieces and fry them in a pan with the remaining oil until they form crispy croutons. Then roughly grate the mountain cheese and cut the chives into fine rolls.
4. Now puree the soup with a hand blender and strain through a fine sieve into another pot. Serve the soup with croutons, grated cheese, and chives on top.

How to cook a tasty pumpkin soup

The soup is particularly good in autumn when the pumpkin season is just starting. It tastes particularly good with a home-baked baguette.

1. You need these ingredients (for 4 servings): 450 grams of Hokkaido, diced, 200 grams of potatoes cut into pieces, a packet of soup vegetables, chopped up (carrots, leeks, celery), 750 milliliters of vegetable stock, 200 grams of crème fraîche, a clove of garlic, a piece of walnut the size of walnut ginger, as well as salt, pepper, and nutmeg
2. Mince the garlic and ginger. Then heat some oil in a large pot and sauté both briefly in it. Add the diced potatoes, pumpkin, and soup vegetables and sauté for a few minutes as well.
3. Deglaze the vegetables with the vegetable broth and let everything boil up briefly. Reduce the heat and let the soup simmer for 20 minutes. Add the crème fraîche before you finely puree everything with a hand blender. Now you can season the soup with salt, pepper, and nutmeg and enjoy.