Cozy Homemade Soup Recipes from Scratch You'll Want to Make Every Week

There's something about a pot of soup simmering on the stove that just makes everything feel right. I've been making soups from scratch for years, and honestly, once you try it, you'll never go back to the canned stuff. It takes little more time, sure, but the depth of flavor you get is completely worth it. These two recipes are staples in my kitchen, and I'm so excited to share them with you.

How To Make A Vegetable Soup From Scratch

This vegetable soup is my go-to whenever I want something comforting but light. It's packed with fresh vegetables, a rich tomato-based broth, and just the right amount of seasoning. I love making big batch on Sundays so I have lunch sorted for the whole week. It's also incredibly flexible — use whatever vegetables you have on hand and'll still turn out amazing.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 3 stalks celery, chopped
• 2 medium potatoes, cubed
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and black pepper to taste
• 1 cup green beans, trimmed and cut
• 1 cup corn kernels (fresh or frozen)

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until softened and translucent.
2. Add the minced garlic and cook for another minute, stirring frequently it doesn't burn.
3. Toss in the carrots and celery, and cook for 3 to 4 minutes, stirring occasionally.
4. Add the potatoes, zucchini, diced tomatoes, and vegetable broth. Stir everything together.
5. Season with thyme, basil, salt, and pepper. Bring the to a boil over high heat.
6. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes.
7. Add the green beans and corn, and continue simmering for another 10 minutes until all vegetables are tender.
8. Taste and adjust seasoning as needed. Serve hot with crusty bread on the side.

Homemade Chicken Noodle Soup (from scratch!) - RecipeTin Eats

If there's one soup that feels like a hug in a bowl, it's chicken noodle. I make this completely from scratch — broth and all — and the difference is incredible. The broth is rich, golden, and deeply savory in a way that store-bought just can't replicate. This recipe does take bit longer but most of is hands-off simmering time, so you can just let stove do its thing while you relax.

• 1 whole chicken (about 3 to 4 lbs), or bone-in chicken pieces10 cups water
• 2 medium carrots, sliced
• 3>
• 1 onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• Salt taste
• 2 egg noodles (uncooked)
• Fresh parsley, chopped, for serving

1. Place the whole chicken in a large pot and cover with 10 cups of water. Add the quartered onion, smashed garlic, bay leaves, and peppercorns.Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first few minutes.
2. Simmer uncovered for about 1 hour to 1.5 hours, until the chicken is fully cooked and tender and the broth is rich and flavorful.
Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth through a fine mesh sieve and discard the solids.
3. Return the strained broth to the pot and bring it back to a simmer over medium heat. Season generously with salt.
4. Add the sliced carrots and chopped celery. Cook for about 8 minutes until they begin to soften.
5. Meanwhile, shred the cooled chicken meat, discarding the skin and bones. Add the shredded chicken back into the pot. the egg noodles and cook according to package directions, usually 6 8 minutes, until tenderStir in the dried thyme, taste adjust salt as needed, then ladle into bowls and top with fresh parsley before serving.

Both these soups are the kind of recipes you'll come back to again and again. Whether you're under the weather, feeding a crowd, or just craving something warm and homemade, making soup from scratch is always a good idea. I hope these become as beloved in your kitchen as they are in mine.