Soup recipes

155K views · 312 reactions | Creamy High Protein Tomato & Red Pepper Soup Not only is this higher in protein than your standard tomato soup, it’s ready in just 20 minutes and is SO easy to make!! Serves 2-3 (personally it made 3 for me, depends how hungry you are!) 📌 Hit SAVE to give this a try! 500g vine tomatoes, halved 1 red bell pepper, chopped 1 tbsp chilli oil (or olive oil) 300g cottage cheese 2 garlic cloves 1 tsp smoked paprika Small handful fresh basil Pinch of salt Pinch of black pepper 200ml hot chicken stock 1. Add the tomatoes and red pepper to an air fryer and drizzle with chilli oil. Roast for 15 minutes at 180c. 2. Add to a blender with the remaining ingredients, seasoning well with salt and black pepper. 3. Blitz until smooth and serve straight away! 3 servings- Calories 205 Protein 12g 2 servings- Calories 308 Protein 18g #highproteinsoup #airfryersoup #airfryerrecipes #cottagecheese #highproteinrecipes #easyrecipes #mealprep #recipedeveloper #lunchideas #souprecipes #tomatosoup #foodcontentcreator #ugc #ugcfood | Sarah's Healthy Kitchen

552K views · 26K reactions | My kids loved this creamy toasted tomato soup! Even though they aren’t usually huge fans of tomato soup. Definitely not something they would order at a restaurant but this soup was a huge hit! I was so happy 😀 Comment the word “soup” And I will send you the recipe to your DM https://healthyfitnessmeals.com/creamy-roasted-tomato-soup/ | Rena | Healthy Fitness Meals

1.2K views · 796 reactions | 🥦 GREENS & BEANS SOUP 🥦 Stay cozy and healthy this autumn with this nourishing Greens & Beans Soup from @drhazelwallaceinten! Packed with veggies, protein, and flavor, it’s the perfect soup to keep you warm and well. 🍃 ✨ Ingredients: 3 tbsp olive oil 1 large leek (sliced) 1 head garlic (top sliced off) 1 broccoli (chopped into florets) 1 courgette (sliced) 1 can (400g) butter beans (drained) 1 liter vegetable or chicken stock 140g frozen peas 2 handfuls fresh spinach 3 tbsp fresh parsley Juice of 1/2 lemon Salt & pepper to taste 🍲 Method: 1. Preheat oven to 200°C. Arrange leek, broccoli, courgette, and garlic on a tray. Drizzle with 2 tbsp olive oil, season, and roast for 25-30 mins. 2. While roasting, heat the stock in a pot over medium heat, add butter beans and peas, and let simmer for 5-7 mins. 3. Squeeze roasted garlic into the pot, then add roasted veggies, spinach, and parsley. Blend until smooth. 4. Stir in lemon juice, salt, and pepper to taste. Serve up this bowl of goodness and enjoy the warmth! 🌱 👉 Follow @health3living for more healthy and delicious recipes! #GreensAndBeansSoup #AutumnSoup #HealthyEating #NourishYourBody #VeganRecipes #PlantBased | Healthy Living

192K views · 3K reactions | Can't believe I've never made Air fryer tomato soup before! So easy! | Can't believe I've never made Air fryer tomato soup before! So easy! | By Robyn Q | Alright, we have three and a half pounds of tomatoes. We're going to come in with some chopped red onions, probably about that much. The next thing we're going to add is some cloves of garlic that are peeled and I've got some olive oil. We just want to make sure that we get those tomatoes coated. Gonna add some dried basil right on top for some flavor and you don't have to do this but my family likes a little bit of heat so we're going to add a little bit of crushed red pepper flake. Only a couple more ingredients, some salt. We can't forget the peppers right on top of that. We're just going to mix all of those ingredients together. We want to get those tomatoes seasoned nicely with everything that we put into our air fryer. Alright, time to make our tomato soup in the air fryer. So, I'm just going to put this into my air fryer. Turn it on. We want it at 400 degrees for 20 minutes That's it. Alright. It's been 20 minutes. So let's check it out. See what it looks like. Oh yeah. Look at that. That looks delicious. Alright. We're just going to put those ingredients into our blender to blend that up until it's smooth. So I'm just going to add those tomatoes as gracefully as I can. And our onions and garlic and everything else right into our blender. Bring in my lid. We're just going to blend this up until it is nice and smooth. Alright, let's check out our tomato soup and make sure that it is creamy. Oh yeah. Look at that. Alright, you can eat it just like this but when I was growing up, my mom made tomato soup from a can and always added a little milk so I like creamy tomato soup so I'm going to add a little bit of cream to this. You'll have to let me know in the comments if you had that kind of soup. A lot of people just added water. Some people added milk. Let me know which you did. Okay, we're going to us one last blend just to let that cream mix in with everything else. Perfect. Oh yeah I can smell it. Smells delicious. How easy was that? Homemade tomato soup in 20 minutes. So I'm just going to add that to my bowl. Oh yeah. Nice and creamy. I like to garnish with some fresh basil. So I'm just going to add that right on top just like that. Okay here we go. Homemade tomato soup. Oh wow. Okay. That's amazing. Let me know if you try it. Yum.

139K views · 11K reactions | cozy, one-pot fall perfection 🍂🍁🥕🧡☺️ to make it: 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (or use a mix of squash, carrots, and sweet potatoes) 2 tablespoons olive oil, divided, plus more for serving 1 1/2 teaspoons kosher salt, divided, plus more as needed Freshly ground black pepper 1/2 bulb garlic (bottom half only) 4 sprigs fresh thyme, plus leaves for garnish 1 (15-ounce) can white beans, drained and rinsed 1 cup full-fat small-curd cottage cheese 2 tablespoons pure maple syrup 1/4 teaspoon ground nutmeg Pinch cayenne pepper 1 (32-ounce) box low-sodium vegetable broth (4 cups) Toasted pepitas, for serving Crusty bread, for serving Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temp. Peel and seed the squash (and/or other root veggies) and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of the salt and several grinds pepper, and toss to coat. Nestle the garlic half into the center of the squash, making sure it touches the bottom of the pot. Scatter the thyme sprigs on top and drizzle with remaining 1 tablespoon oil. Roast, covered, until the squash is very tender, 45 to 55 minutes. Remove the pot from the oven; discard thyme sprigs. When cool enough to handle, remove the roasted garlic bulb and carefully squeeze the cloves into the pot. If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of the broth. Blend until smooth, adding more broth as needed to reach your desired consistency. If using a stand blender: Transfer the squash and the garlic to the blender and then continue as directed above. Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper, as needed. Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread. | Grace Elkus Bianconi

986K views · 48K reactions | Greens & Beans Soup 🌿✨ Determined to stay well this autumn/winter so topping up my stores with as much goodness as I can squeeze in. Ingredients - 3 tbsp olive oil - 1 large leek, sliced - 1 head garlic, top sliced off - 1 whole broccoli, chopped into florets - 1 courgette, sliced - 1 tin (400g) butter beans, drained - 1 litre veg or chicken stock - 140g frozen peas - 2 handfuls fresh spinach - 3 tbsp fresh parsley - Juice of 1/2 lemon - Salt & pepper to taste Method 1️⃣ Preheat oven to 200°C. Arrange leeks, broccoli, courgette, and garlic on a tray, drizzle with 2 tbsp olive oil, season, and roast for 25-30 mins.
2️⃣ While it’s roasting, heat stock in a pot over medium heat, add butter beans and peas, and let simmer 5-7 mins.
3️⃣ Squeeze roasted garlic into the pot, add the roasted veggies, spinach, and parsley, and blend until smooth.
4️⃣ Add lemon juice, salt, and pepper to taste. Adjust thickness with more stock if needed.
5️⃣ Ladle into bowls, drizzle with olive oil, and garnish with parsley or lemon zest. Enjoy this nourishing bowl! 🥣💚 #GreenSoup #soupseason | Dr Hazel Wallace BSc MSc MBBCh

296K views · 19K reactions | COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox 🥦This BROCCOLI CHEDDAR SOUP is low carb and super simple to make. Throw in some shredded rotisserie chicken and you're good to go! View full recipe on my site: https://hungryhappens.net/low-carb-broccoli-cheddar-cheese-soup/ ❤️Stella | Stella Drivas 🇬🇷🇺🇸

75K views · 7.7K reactions | Comment 👉 “soup” and I’ll send you the recipe! If I only had 5 minutes to throw together a side for Thanksgiving, this creamy soup would be it. ⭐️ Bonus: It’s vegan and gluten-free (though you’d never guess based on how rich and creamy it is), so it accommodates many diet types! (🙌 Crispy roasted chickpeas are optional but highly encouraged) https://www.liveeatlearn.com/slow-cooker-cauliflower-soup/ #slowcooker #slowcookerrecipes #cauliflowersoup #vegansoup #veganrecipes #thanksgivingrecipes | Sarah Bond

1.6M views · 16K reactions | This mushroom soup is packed with flavor and made rich and creamy thanks to blended cashews 🍄 | By Live Eat Learn | This soup has a secret ingredient that makes it super creamy while being totally vegan. Oh and if you're not a mushroom lover, the soup is not for you. You'll saute some mushrooms, deglaze the pan, and then set those mushrooms aside. In that same pan, saute up your flavor maker, some onion, garlic, and spices. Alright, now the fun part, ladle some of that broth into a blender with some cashews. This will transform it into a rich and creamy soup that doesn't need any cream. I just love this soup this time of year. I like to serve it with these giant croutons for little crunch. Let me know if you try it out and happy cooking.

1.4M views · 76K reactions | Super Soup 🍅🥣 I absolutely love this soup - I know that when a batch of this soup is prepped in the fridge I have a week of filling, nutritious lunches ahead. You can totally adapt this recipe to the veggies you love, but here’s my general recipe. Here’s what you’ll need - 4 fresh tomatoes - 1 cup cherry tomatoes - 1 red pepper - 1 white onion - 2 large cloves garlic - 1 cup diced butternut squash - 1 540ml can of white kidney beans - 250mL cottage cheese - 1 litre water - 2 tbsp veggie stock powder - salt, pepper, olive oil 1. Dice all your vegetables and add to a large glass oven sage dish. Cover in some olive oil, salt and pepper and bake for about 35 minutes at 375 degrees or until everything is soft. 2. Transfer soft, cooked veggies to a large ditch oven with 1 litre water (ish, make sure it’s enough water to cover the veggies you use) along with the stock powder. Use an immersion blender or blender to blend soup. 3. Add beans and cottage cheese. Blend again in a countertop blender or using immersion blender. 4. Add some fresh basil and enjoy 😊❤️ Makes 4 servings. #soup #mealprep #easylunch #dinnerinspo #dinnerideas #recipes | Jessika Clark

The best healthy homemade tomato soup | The best healthy homemade tomato soup | By Calla’s Clean Eats | Facebook

17K views · 7.2K reactions | Sweet Potato Cauliflower Soup. Roast, blend and dig in. By @plantyou The full recipe can be found at @plantyou profile - and if you like soups, there’s more where this came from. #veganism #vegano #veganrecipes #vegansofinstagram #vegan_veganfood | Vegan Food Recipes

2.7M views · 23K reactions | Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons | Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons | By Crowded Kitchen | You don't need a pot to make this roasted red pepper sheet pan soup. It's the perfect hands-off meal and it's especially delicious with homemade grilled cheese croutons. We love that this soup utilizes so many different vegetables like peppers, garlic, carrot, onion, tomatoes, and cauliflower. It's as easy as seasoning with a few spices, roasting, and then blending with some hot broth and lemon juice. Don't skip the grilled cheese croutons. They are the best soup topper ever. You can find the recipe below and our website.

1.5M views · 131K reactions | Can you believe this soup has 75 grams of protein? You can easily divide this into 3, 4, or 5 servings. For 4 super filling servings, it has 200 calories and 19g protein per serving. Instead of using cream, I went with cottage cheese to pack in that creamy texture and a protein boost, and added bone broth for another 20g protein. Besides protein, you can sneak in a ton of veggies. I promise, you don’t taste the cottage cheese. Here is how I made it: 1️⃣ Preheat your oven to 410°F.
2️⃣ Cut 1 large butternut squash (or 2 honey nut squash like I did) in half and scoop out the seeds. Carefully score the flesh with a knife to help it cook evenly and soak up all those spices. Place it on a large baking tray.
3️⃣ Add 1 large red onion, cut into eighths, to the tray.
4️⃣ Grab 12-14 mini red peppers (or 2 red bell peppers), slice in half, remove seeds, and add to the tray.
5️⃣ Drizzle or spray 1 tbsp oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
6️⃣ Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray. Roast everything at 410°F for 45-50 minutes.
7️⃣ Once roasted, scoop the squash away from the skin, then toss it in a blender with the roasted onion and peppers. Squeeze out the garlic from the bulb and add that in too.
8️⃣ Pour in 17 oz bone broth (chicken, veggie, or beef—your choice) and 3.5 servings of cottage cheese (around 3/4 of a tub).
9️⃣ Blend until it’s super creamy and smooth.
🔟 Serve it up hot or save for later! For that extra touch, I like to top mine with 1/2 tbsp cream, a drizzle of chipotle hot sauce, red pepper flakes, and some fresh herbs like cilantro or parsley. 🌿 If you make it, let me know what you think on @shredhappens. ENJOY! 🙌 . . . #lowcarb #lowcarbrecipes #soupseason #souprecipe #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate #proteinrecipes | Arash Hashemi

480K views · 91K reactions | No-pot 🧅🌿🧄 ROASTED ZUCCHINI SOUP follow & share @tomatoeswithlemon for plant-based recipes and lifestyle! Ingredients: 3 zucchini 1 small onion 1 garlic bulb  ½ cup raw cashews  fresh parsley extra virgin olive oil  salt and pepper to taste 1 cup vegetable broth fresh lemon juice 1- Place all the veggies in a baking dish. Spray with extra virgin olive oil and cover with foil. Bake at 400F for about an hour. 2- Blend right out of the oven with the vegetable broth and serve immediately with fresh parsley, crushed red pepper, and lemon juice. #zucchinisoup #soup #soupseason #plantbasedsoup #veganrecipes #healthysoup #immuneboostingfoods | Sanaz