When it comes to mealtime on a busy weeknight, canned soups can be a lifesaver. But let’s face it – not all canned soups are created equal. That’s why we’ve rounded up 20 easy and delicious canned soup recipes that will take your dinner game to the next level. From comforting classics like creamy tomato basil soup with grilled cheese croutons, to hearty options like beef and vegetable soup, there’s something for everyone on this list.
Whether you’re a busy parent looking for a quick and easy meal solution, or just someone who loves to cook but doesn’t have all day to spend in the kitchen, these recipes are sure to please. And the best part? Most of them can be prepared in under 30 minutes, making them perfect for even the most time-crunched weeknights.
So grab a can of your favorite soup and get ready to elevate it into a culinary masterpiece. In this article, we’ll share our top tips and tricks for taking canned soups from bland to grand, including how to add in fresh veggies, lean proteins, and creamy cheeses to give them an extra boost of flavor.
Creamy Tomato Basil Soup with Grilled Cheese Croutons
Savor the flavors of Italy with this rich and creamy soup, topped with crispy grilled cheese croutons.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 4 slices of bread (white or whole wheat)
– 2 tablespoons butter, softened
– 1 cup grated cheddar cheese (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add tomatoes, broth, heavy cream, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Meanwhile, preheat a grill or grill pan over medium-high heat. Butter one side of each bread slice.
4. Place the bread slices, buttered side down, on the grill. Top with grated cheese (if using). Cook for 2-3 minutes or until golden brown and crispy.
5. Remove from heat and chop into croutons.
Cooking Time: 30-40 minutes
Quick Chicken Noodle Soup with Rotisserie Chicken
Transform leftover rotisserie chicken into a comforting and delicious soup in just 20 minutes!
Ingredients:
– 1 cup cooked rotisserie chicken, shredded
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz noodles (such as egg noodles or rice noodles)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken, chicken broth, onion, and garlic.
2. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
3. Add noodles to the pot and cook according to package instructions.
4. Stir in thyme and season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 20 minutes
Spicy Black Bean and Corn Soup
Spicy Black Bean and Corn Soup Recipe
This hearty soup is a perfect blend of spicy and sweet, packed with nutritious black beans and corn. It’s a great option for a quick and easy lunch or dinner.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups frozen corn kernels
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: lime wedges, chopped cilantro, or crushed tortilla chips for garnish
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until tender, about 5 minutes.
3. Stir in cumin, smoked paprika, and cayenne pepper; cook 1 minute.
4. Add black beans, corn kernels, and vegetable broth; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Loaded Potato Soup with Bacon and Cheddar
This creamy soup is a twist on traditional potato soup, loaded with crispy bacon, melted cheddar cheese, and a hint of garlic.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/2 cup crispy bacon, crumbled
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– Fresh chives or scallions, for garnish (optional)
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy.
2. Remove the bacon from the pot with a slotted spoon; set aside.
3. Add the chopped onion and minced garlic to the pot; cook until softened.
4. Add the diced potatoes, chicken broth, heavy cream, thyme, salt, and pepper to the pot.
5. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
6. Stir in the crumbled bacon and shredded cheddar cheese.
7. Serve hot, garnished with fresh chives or scallions if desired.
Cooking Time: 25-30 minutes
Easy Minestrone Soup with Pasta
Warm up with a hearty and comforting bowl of Minestrone soup, packed with pasta, vegetables, and flavorful tomato broth.
Ingredients:
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta shapes (such as elbow macaroni or ditalini)
• 1 cup mixed vegetables (e.g., zucchini, carrots, green beans, and cherry tomatoes)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the canned diced tomatoes, vegetable broth, pasta, mixed vegetables, and dried oregano.
5. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the pasta is al dente.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Cheesy Broccoli Cheddar Soup
Warm up with this creamy, cheesy soup that’s perfect for a cozy night in. This recipe combines the comfort of broccoli and cheddar cheese with a rich, velvety broth.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add broccoli florets to the pot and cook for an additional 2-3 minutes, or until tender.
3. Pour in broth, milk, and cheddar cheese. Stir until cheese is melted and soup is smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 20-25 minutes
Hearty Beef and Vegetable Soup
Warm up with this comforting soup that’s perfect for a chilly evening or a quick weeknight meal.
Ingredients:
– 1 pound beef stew meat (such as chuck or round)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 medium potatoes, peeled and cubed
– 1 large celery stalk, sliced
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
5. Add the sliced carrots, cubed potatoes, and sliced celery, stirring to combine.
6. Pour in the beef broth and add the thyme. Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the vegetables are tender.
Cooking Time: 1 hour
Creamy Mushroom and Wild Rice Soup
Warm up with this comforting soup that combines the earthy flavor of wild rice with the rich taste of mushrooms.
Ingredients:
– 1 cup wild rice
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Cook the wild rice according to package instructions.
2. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes or until the soup has thickened slightly.
5. Stir in the cooked wild rice, heavy cream, and thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Southwest Chicken Tortilla Soup
A flavorful and hearty soup that combines the spicy kick of chipotle peppers with the comfort of shredded chicken and tender tortillas.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup chipotle peppers in adobo sauce
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 6-8 corn tortillas, cut into quarters
– Salt and pepper, to taste
– Optional: shredded cheese, diced avocado, sour cream, cilantro for topping
Instructions:
1. In a large pot, sauté onions, garlic, and bell pepper until tender.
2. Add chicken breasts and cook until browned.
3. Stir in chipotle peppers, cumin, smoked paprika, and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 20 minutes or until chicken is cooked through.
5. Add tortilla quarters and cook for an additional 10-15 minutes or until tender.
6. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Lentil and Sausage Soup with Spinach
A classic comfort soup that’s easy to make and packed with nutritious ingredients.
Ingredients:
– 1 pound dried green or brown lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 pound sweet Italian sausage, casings removed
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (about 2 cups)
– Grated Parmesan cheese, optional
Instructions:
1. In a large pot, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Add the onions, garlic, and cumin to the pot; cook until the onions are translucent.
3. Add the lentils, broth, and diced tomatoes to the pot. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in chopped spinach and cook until wilted. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Thai Coconut Curry Soup with Shrimp
A rich and flavorful Thai-inspired soup that combines succulent shrimp with the creamy warmth of coconut curry. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 1/2 cup water
– 2 teaspoons Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove from pot.
2. Reduce heat to medium. Add onion, garlic, and ginger; cook until softened, about 3-4 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Add coconut milk, broth, water, fish sauce (if using), salt, and pepper. Bring to a simmer.
5. Return shrimp to pot and cook until heated through, about 2-3 minutes.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
French Onion Soup with Toasted Baguette
Savor the rich flavors of this classic French onion soup, elevated by the crunch and buttery goodness of toasted baguette croutons.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 teaspoon salt
– 1/4 cup dry white wine (optional)
– 6 cups beef broth
– 2 cups grated Gruyère cheese
– 1 baguette, cut into 1-inch cubes
– Fresh thyme leaves, for garnish
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
2. Add salt, wine (if using), and beef broth to the saucepan. Bring to a simmer.
3. Preheat broiler.
4. Arrange baguette cubes on a baking sheet. Drizzle with butter and toast under broiler until golden brown (about 5-7 minutes per side).
5. Ladle soup into oven-proof bowls. Top each bowl with toasted baguette croutons and sprinkle with Gruyère cheese.
6. Broil for an additional 2-3 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh thyme leaves.
Cooking Time: About 45-50 minutes
White Bean and Kale Soup with Parmesan
This creamy soup is a hearty and comforting blend of tender white beans, nutritious kale, and nutty Parmesan cheese.
Ingredients:
– 1 can cannellini beans, drained and rinsed
– 2 cups curly kale, stems removed and chopped
– 4 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 cup grated Parmesan cheese
– 1/4 cup heavy cream (optional)
Instructions:
1. In a large pot, heat olive oil over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add kale, thyme, salt, and pepper; cook until wilted, about 5 minutes.
4. Stir in cannellini beans, vegetable broth, and Parmesan cheese.
5. Bring to a simmer and cook for 10-15 minutes or until soup has thickened slightly.
6. Taste and adjust seasoning as needed.
7. If desired, stir in heavy cream for added richness.
Cooking Time: 20-25 minutes
Mexican Street Corn Chowder
Mexican Street Corn Chowder Recipe
Summary: This hearty soup combines the flavors of grilled corn on the cob with creamy potatoes, onions, and a hint of cumin for a delicious and comforting meal.
Ingredients:
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 2 cups diced cooked potatoes (about 2-3 medium-sized)
– 1 cup frozen corn kernels
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until the onion is translucent.
3. Pour in the chicken broth, milk or heavy cream, potatoes, corn kernels, and cumin. Bring to a simmer.
4. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20-25 minutes
Classic Clam Chowder with Fresh Herbs
A creamy and flavorful soup that combines the brininess of clams with the brightness of fresh herbs, perfect for a cozy dinner or lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1/2 cup heavy cream
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add clams, clam juice, and heavy cream. Bring to a simmer.
4. Reduce heat to low and let cook for 10-12 minutes or until clams are tender.
5. Stir in parsley and dill. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Split Pea Soup with Ham
A classic and comforting soup perfect for a chilly day. This recipe combines the creamy texture of split peas with the savory flavor of ham.
Ingredients:
– 1 pound dried split peas, rinsed and drained
– 2 cups chicken broth
– 1/4 cup diced ham
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine the split peas, chicken broth, ham, onion, garlic, and thyme.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes, or until the peas are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45 minutes
Roasted Red Pepper and Tomato Bisque
Elevate your soup game with this vibrant and flavorful recipe that showcases the sweetness of roasted red peppers and tomatoes.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 3 lbs fresh tomatoes, cored and chopped (or 1 can of diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley or basil leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chopped red peppers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes, or until skin is blistered and charred.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted red peppers, chopped tomatoes, broth, and heavy cream. Bring to a simmer.
6. Reduce heat and let soup cook for 20-25 minutes, or until flavors have melded together.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 50-60 minutes
Chicken and Wild Rice Soup with Carrots
This comforting soup is a perfect blend of tender chicken, nutty wild rice, and sweet carrots, all simmered in a flavorful broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice
– 4 medium carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chicken to the pot and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. Add the wild rice, carrots, thyme, salt, and pepper to the pot. Stir to combine.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the rice is tender and the soup has thickened slightly.
6. Return the cooked chicken to the pot and warm through.
Cooking Time: 35-40 minutes
Vegetable Barley Soup with Thyme
This comforting soup is a perfect blend of tender vegetables, nutty barley, and savory thyme. A warm and satisfying meal for any time of the year.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until tender, about 8 minutes.
2. Add barley, broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until barley is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
Pumpkin and Sage Soup with Croutons
Warm up with this comforting fall soup that combines the flavors of roasted pumpkin, crispy sage, and crunchy croutons.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 4 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 teaspoon ground sage
– Salt and pepper to taste
– Freshly baked croutons (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the pumpkin cubes with 2 tablespoons of butter, salt, and pepper on a baking sheet.
3. Roast the pumpkin for about 30-40 minutes or until tender and lightly caramelized.
4. In a large pot, sauté the chopped onion and minced garlic in the remaining 2 tablespoons of butter until softened.
5. Add the roasted pumpkin, broth, heavy cream, and ground sage to the pot. Bring to a simmer.
6. Reduce heat to low and let soup cook for about 15-20 minutes or until heated through.
7. Taste and adjust seasoning as needed.
8. Serve warm with freshly baked croutons (see below).
Crouton Recipe:
– 1 baguette, cut into 1/2-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Preheat oven to 350°F (180°C). Toss the bread cubes with olive oil and salt. Bake for about 10-12 minutes or until golden brown.
Summary
Get ready to spice up your weeknights with these easy and delicious canned soup recipes! From creamy tomato basil to hearty beef and vegetable, there’s something for everyone. Try making loaded potato soup with bacon and cheddar, or go international with Thai coconut curry soup with shrimp. Whether you’re in the mood for something classic like clam chowder or a twist on minestrone, these 20 recipes are sure to become new favorites. With minimal prep time and maximum flavor, these soups are perfect for busy nights when you need a quick and satisfying meal.
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