Hot Soups from the Pantry

Quick Meals from the Pantry

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There’s nothing nicer on a cold winter evening than a hot soup. You’ll find lots of soups in cans and sachets on the supermarket shelves and fresh soups in the fridge, but most of them will be too large for your purposes or you might just get bored with the selection available.

chicken-and-sweet-corn-soupFor our purposes, the ‘pantry’ also includes the fridge and the freezer. So, below are a few soups that you can quickly throw together starting with some Pantry Essentials, plus one or two Standby Vegetables, and perhaps supplemented with a few Crisper Essentials.

Many of the following recipes list chicken stock powder as a major ingredient. You can, of course, substitute vegetable stock powder. You can also substitute liquid stock for the stock powder and water.

These aren’t the only soups on this website. You’ll find several more in the entries:

   »   Frozen Mixed Vegetables in Soups

   »   6 Ways with Egg Soup 

   »   6 Ways with Minestra

  »   Quick Soups from the Pantry

 »   Quick and Healthy Snacks: Soup-in-a-Mug

 

There are also several pantry soup recipes in the entries:

   »   Things to do with Canned Chicken

   »   Things to do with Instant Noodles.

You can find a few soup recipes you can have on hand in your freezer in the entry Cooking in Bulk: Soups and Vegetable Medleys.

There are many more soup recipes on this website. To find them, just enter ‘soup’ in ‘Search’.

 

Recipes:

Quick Pea and Ham Soup

Broccoli and Tomato Soup

Broccoli and Pea Soup

Cream of Cauliflower Soup

Spicy Cauliflower Soup

Creamy Tomato Soup

Tomato and Lentil Soup

Coconut and Lentil Soup

Vegetable and Lentil Soup

Vegetable and Pesto Soup

Tomato, Bean and Vegetable Soup

Chickpea and Vegetable Soup

Chickpea Soup with Rice

Chicken Noodle Soup

Corn and Bacon Chowder

Cheese and Potato Soup

 

Quick Pea and Ham Soup

  • ¾ cup frozen peas
  • ¼ cup carrot, grated (optional)
  • 2 tbsp. diced bacon
  • ½ tsp. chicken stock powder
  • Pepper, garlic granules and dried onion
  • Parsley
  • 1 tbsp. natural yoghurt (optional)

 

  1. Boil peas until tender and allow to cool in water
  2. Liquidise peas thoroughly with 2 tbsp. of the water
  3. Place in a small saucepan with ½ cup boiling water and stock powder
  4. Add spices and parsley
  5. Bring to the boil and add bacon and carrot (optional)
  6. Simmer gently for 15–20 minutes, adding more water if required
  7. Remove from heat and stir in yoghurt (optional)

Variation: substitute 220gm can peas for cooked frozen peas and begin at Step 2

 

Broccoli and Tomato Soup

  • 1/3 cup frozen broccoli
  • ¼ cup diced tomatoes
  • ¼ cup carrot, chopped
  • 1 tbsp. diced bacon
  • 1 tbsp. chopped onion
  • 2 tbsp. small macaroni or elbows
  • 1 tsp. chicken stock powder
  • Garlic and pepper
  • Shredded Parmesan cheese (optional)
  • Olive oil

 

  1. Sauté onion with garlic, pepper and diced bacon
  2. Add 1 cup boiling water with stock powder and diced tomatoes
  3. Add broccoli and carrot and simmer for 5 minutes
  4. Add macaroni and simmer for a further 12–15 minutes
  5. Serve with a sprinkle of Parmesan cheese (optional)

 

Broccoli and Pea Soup

  • 1 cup frozen broccoli
  • ½ cup frozen peas
  • 1 tbsp. chopped onion
  • 1 tsp. chicken stock powder
  • Garlic, pepper and oregano
  • 1 tbsp. shredded Parmesan (optional)
  • Olive oil
  • 1 tbsp. natural yoghurt (optional)

 

  1. In a small saucepan, sauté onion with garlic and pepper
  2. Add peas and sauté to heat through
  3. Add ¾ cup water with stock powder and oregano
  4. Add broccoli and bring to the boil
  5. Simmer until tender, approx. 15–20 minutes
  6. Allow to cool, empty saucepan into large cup of a bullet blender and liquidise
  7. Return to saucepan with an additional ¼ cup water and gently reheat
  8. Stir in Parmesan cheese (optional)
  9. Remove from heat and stir in yoghurt (optional)

Variation: substitute frozen cauliflower for some or all of the broccoli

 

Cream of Cauliflower Soup

  • 1 cup frozen cauliflower florets
  • ¼ cup low-fat milk
  • 2 tsp. cornflour
  • 1 tsp. chicken stock powder
  • Dried onion, pepper, garlic and oregano
  • 1 tbsp. shredded Parmesan
  • 1 tbsp. natural yoghurt (optional)

 

  1. Place cauliflower in a small saucepan with ¾ cup water, stock powder, dried onion and spices
  2. Simmer for 15 minutes until tender and allow to cool
  3. Empty saucepan into large cup of bullet blender and liquidise thoroughly
  4. Return to saucepan
  5. Add milk, oregano, cornflour and Parmesan to bullet blender cup and liquidise
  6. Stir into saucepan and slowly bring to boil
  7. Heat gently, stirring constantly, until soup thickens
  8. Remove from heat and stir in yoghurt (optional)

Variation: substitute frozen broccoli for some or all of the cauliflower

 

Spicy Cauliflower Soup

  • 1 cup frozen cauliflower florets
  • 1 x 165ml can light coconut milk
  • 1 tsp. chicken stock powder
  • Dried onion, garlic granules, mild curry powder and ginger
  • 1 tbsp. natural yoghurt (optional)

 

  1. Place cauliflower in a small saucepan with coconut milk, stock powder, dried onion, garlic granules and spices
  2. Simmer for 15–20 minutes until tender
  3. Allow to cool, empty saucepan into large cup of a bullet blender and liquidise
  4. Return to saucepan with an additional ¼ cup water and gently reheat
  5. Remove from heat and stir in yoghurt (optional)

Variations:

  • for a low-fat option, thoroughly blend 2 tbsp. almond meal with ½ cup water in a bullet blender and substitute for the coconut milk
  • substitute frozen broccoli for some or all of the cauliflower

 

Creamy Tomato Soup

  • ½ cup diced tomatoes
  • 1 small potato, peeled and diced
  • 1 tbsp. chopped onion
  • 2 tsp. tomato paste
  • 1 tsp. sugar (optional)
  • Garlic, chilli or paprika, pepper and basil
  • 1 tsp. chicken stock powder
  • 1 tbsp. natural yoghurt (optional)
  • Olive or canola oil

 

  1. Sauté onion with garlic and spices
  2. Add tomatoes with tomato paste, stock powder, basil and sugar (optional)
  3. Add 1 cup boiling water and bring to the boil
  4. Add potato and simmer until potato is tender (approx. 30 minutes)
  5. Allow to cool, empty saucepan into large cup of a bullet blender and liquidise
  6. Return to saucepan with an additional ¼ cup water and gently reheat
  7. Remove from heat and stir in yoghurt (optional)

 

Tomato and Lentil Soup

  • ½ cup diced tomatoes
  • 1 tbsp. red lentils
  • ¼ cup carrot, grated
  • 1 tbsp. rice (optional)
  • Dried onion, garlic and chilli
  • 1 tsp. chicken stock powder

 

  1. Liquidise the diced tomatoes in the small cup of a bullet blender with dried onion, garlic and chilli
  2. Place in a small saucepan and bring to the boil
  3. Add carrot
  4. Add 1 cup boiling water with stock powder
  5. Add red lentils and rice (optional)
  6. Cover and simmer for 15–20 minutes, stirring occasionally, until lentils are cooked

Variation: substitute finely chopped capsicum or celery for the carrot

 

Coconut and Lentil Soup

  • ¼ cup red lentils
  • 1 x 165ml can light coconut milk
  • 2 tbsp. chopped onion
  • 1 portion frozen spinach (or ½ cup spinach leaves, chopped) (optional)
  • 1 tsp. chicken stock powder
  • Mild curry powder, ginger and garlic
  • 1 tsp. lime or lemon juice
  • Canola oil

 

  1. In a small saucepan sauté onion with garlic, ginger and curry powder
  2. Add lentils and sauté until translucent
  3. Add 1 cup boiling water with stock powder
  4. Simmer for 10–15 minutes, stirring occasionally and adding more water if necessary
  5. Add coconut milk
  6. Bring to the boil slowly and gently simmer for 5 minutes, stirring occasionally
  7. Add spinach, allow to thaw (if frozen) and stir through (optional)
  8. Add lime juice

Variation: for a low-fat option, thoroughly blend 2 tbsp. almond meal with ½ cup water in a bullet blender and substitute for the coconut milk

 

Vegetable and Lentil Soup

  • 1 tbsp. red lentils
  • ½ cup carrot and capsicum, chopped
  • 1 small potato, peeled and diced
  • 1 tbsp. chopped onion
  • Garlic, paprika and pepper
  • Parsley and oregano
  • 2 tsp. tomato paste
  • 1 tsp. chicken stock powder
  • 1 tsp. lemon juice (optional)
  • Olive oil

 

  1. In a small saucepan, sauté onion with garlic and spices
  2. Add vegetables and sauté to heat through
  3. Add 1 cup boiling water with stock powder, herbs, tomato paste and lemon juice (optional)
  4. Bring to the boil and add lentils
  5. Simmer for 20 minutes

Variations:

  • substitute 1/3 cup canned potatoes for the potato
  • substitute ½ cup frozen mixed vegetables for the carrot and capsicum
  • substitute ½ cup coleslaw mix for the carrot and capsicum
  • substitute a portion of frozen spinach or sliced celery for some of the carrot and capsicum

 

Vegetable and Pesto Soup

  • ½ cup diced tomatoes
  • 1 tbsp. chopped onion
  • ¼ cup carrot, chopped
  • ¼ cup frozen peas
  • 2 tbsp. small macaroni or elbows
  • 1 tsp. chicken stock powder
  • 1–2 tsp. basil pesto
  • Garlic and pepper
  • Shredded Parmesan cheese (optional)
  • Olive oil

 

  1. In a small saucepan sauté onions with garlic and pepper
  2. Add carrot and peas and sauté
  3. Add diced tomatoes with stock powder and ½ cup boiling water
  4. Bring to the boil and simmer for 5–10 minutes
  5. Add macaroni and simmer for a further 12–15 minutes
  6. Stir in pesto and sprinkle with Parmesan cheese (optional)

Variations:

  • substitute ½ cup frozen mixed vegetables for the carrot and peas
  • substitute ½ cup coleslaw mix for the carrot and peas
  • substitute ¼ cup sliced celery for the carrot or peas
  • substitute a portion of frozen spinach for the pesto and add during Step 5 at the 10-minute mark

 

Tomato, Bean and Vegetable Soup

  • ½ cup diced tomatoes
  • 1 x 125gm can four-bean-mix or chickpeas, drained
  • ½ cup frozen mixed vegetables
  • Garlic and chilli (optional)
  • Pepper, basil and dried onion
  • 1 tsp. chicken stock powder

 

  1. Liquidise the diced tomatoes in the small cup of a bullet blender with herbs and spices
  2. Place in a small saucepan and bring to the boil
  3. Add ½ cup boiling water with stock powder
  4. Add beans and simmer for 5 minutes
  5. Return to the boil and add vegetables
  6. Simmer until vegetables are tender

Variations:

  • substitute ½ cup coleslaw mix for the mixed vegetables
  • substitute a 125gm can or 1/3 cup frozen corn kernels for the beans or chickpeas

 

Chickpea and Vegetable Soup

  • 1 x 125gm can chickpeas, drained
  • ¼ cup diced tomatoes
  • ¼ cup carrot or celery, chopped (optional)
  • 1 portion frozen spinach (or ½ cup spinach leaves, chopped) (optional)
  • 1 tbsp. chopped onion
  • 1 tsp. chicken stock powder
  • 1 tsp. tomato paste
  • 2 tsp. lemon juice
  • Garlic, mild curry powder and coriander
  • Canola oil

 

  1. In a small saucepan sauté onion with garlic and spices
  2. Add diced tomatoes and sauté
  3. Add chickpeas and sauté
  4. Add 1 cup boiling water with stock powder, tomato paste and lemon juice
  5. Add chopped carrot (optional)
  6. Simmer for 20 minutes
  7. Allow to cool, place in large cup of bullet blender and liquidise thoroughly
  8. Return to the saucepan and bring to the boil
  9. Add spinach and allow to thaw (if frozen) and stir through (optional)

 

Chickpea Soup with Rice

  • 1 x 125gm can chickpeas
  • 1 tbsp. rice
  • 1 tbsp. chopped onion
  • 1 tbsp. diced bacon (optional)
  • 1 tsp. chicken stock powder
  • 2 tsp. tomato paste
  • Garlic, pepper, paprika and parsley
  • Shredded Parmesan cheese (optional)
  • Olive oil

 

  1. In a small saucepan sauté onion with garlic, pepper and paprika
  2. Add diced bacon and sauté (optional)
  3. Add chickpeas with liquid and heat through
  4. Add 1 cup boiling water with stock powder, tomato paste and parsley
  5. Simmer for 10 minutes
  6. Stir in rice and simmer for a further 15 minutes
  7. Stir in a sprinkle of Parmesan cheese (optional)

Variation: substitute 2 tbsp. small macaroni or elbows for the rice

 

Chicken Noodle Soup

  • 1 x 85gm can shredded chicken in water
  • 1 portion instant noodles
  • 1½ tsp. chicken stock powder
  • 1 tsp. tomato paste
  • Dried onion, pepper and parsley

 

  1. In a small saucepan, bring 1½ cups water to the boil
  2. Add stock powder, tomato paste and spices
  3. Stir in shredded chicken
  4. Break noodles into small pieces and stir into soup
  5. Simmer for 3–5 minutes, stirring often

Variations:

  • substitute a single-serve microwave rice, microwaved according to the instructions, for the noodles
  • substitute ½ cup chopped cooked chicken for the canned chicken

 

Corn and Bacon Chowder

  • 2 tbsp. diced bacon
  • 1 x 125gm can corn kernels
  • 1 tbsp. chopped onion
  • ½ cup low-fat milk
  • 1 tbsp. instant mashed potatoes
  • 1 tsp. chicken stock powder
  • Garlic, pepper and parsley
  • Butter or margarine

 

  1. Place corn with the canning water in the small cup of a bullet blender and process until semi-puréed
  2. In a small saucepan sauté onion and garlic in melted butter
  3. Add diced bacon and sauté
  4. Add puréed corn with stock powder, pepper and parsley
  5. Add ½ cup boiling water and simmer for 10 minutes
  6. Add milk and return to a simmer
  7. Add instant mashed potatoes and stir until soup thickens

Variation: substitute 1/3 cup frozen corn kernels with 1 tbsp. cold water for the canned corn at Step 1, microwave on high for 2 minutes then allow to cool before processing

 

Cheese and Potato Soup

  • ¼ cup instant mashed potatoes
  • 1 tbsp. diced bacon (optional)
  • ½ cup low-fat milk
  • 1 tbsp. chopped onion
  • 1 tbsp. shredded Parmesan cheese
  • 1 tsp. chicken stock powder
  • Garlic granules and pepper
  • Chives and parsley
  • Butter or margarine

 

  1. In a small saucepan sauté onion in melted butter with garlic granules and pepper
  2. Add diced bacon and sauté (optional)
  3. Add 1 cup cold water with stock powder, chives and parsley
  4. Add low-fat milk and slowly bring up to a gentle simmer
  5. Stir in instant mashed potatoes and Parmesan cheese
  6. Simmer until soup thickens
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