8 Best Soup Recipes
Looking for soup ideas? Whether you want slow cooker, vegetarian, paleo, or more, these simple soup recipes will get dinner on the table in no time!
In need of easy dinner ideas?
This roundup of soup recipes has you covered! No matter the time of year, soup makes not only for an easy dinner, but guarantees leftovers for lunch or multiple evenings to come. Cook once, eat two to three times!
Plus, you can always double a recipe and then have soup for days! The flavors develop as it sits and really, what’s better than leftovers that you just have to heat up on the stove?
You can also freeze soups in individually sized portions so that it’s ready for backup when you’re in a pinch and need some good homemade food to save the day come dinner time.
Most of these healthy recipes span across different dietary preferences from gluten-free, to vegan or vegetarian, to paleo or keto.
Be sure to bookmark or pin these healthy soup recipes – you’re going to want to make ALL of them!
The Best Soup Recipes
Looking for other recipe roundups? Check out these:
- 14 Healthy Smoothie Recipes
- 100+ Summer Recipes
- 100+ Fall Recipes
- 100+ Spring Recipes
- 100+ Winter Recipes
If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag the recipe #rootandrevel/@rootandrevel on Instagram.
- 2 tablespoons organic grass-fed ghee (I recommend 4th & Heart Original)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon organic red pepper flakes
- 1 head organic cauliflower, cut into small florets
- 5 organic yukon gold potatoes, diced (skin on)
- 1 tablespoon organic white miso paste
- 1 can organic unsweetened coconut milk (I recommend Native Forest Simple)
- 3 cups bone broth
- Salt and pepper , to taste
- Optional garnish: fresh chopped sage and pastured, organic bacon bits (I recommend Pederson’s Farms), white truffle oil
In a largedutch oven
over medium-high heat, add ghee. Once melted, add onion and saute until soft and translucent, about 5 minutes. Add garlic and red pepper flakes and saute until aromatic, about 1-2 minutes.
Add cauliflower florets and diced potatoes and cook until browned and softened, about 10 minutes, stirring frequently. Add miso and stir until fragrant, about 1 minute. Add coconut milk and bone broth, stir until combined. Season with salt and pepper, to taste.
Reduce heat to low, cover and cook for 30 minutes, or until potatoes and cauliflower are fully softened.
Using an immersion blender (I recommend Cuisinart’s), puree the mixture until smooth and creamy. If you like a chunkier chowder, you can leave a few larger pieces, but if you prefer something extra smooth, make sure you blend it thoroughly.
Garnish with freshly chopped sage and crispy bacon bits. Serve and enjoy!
If you’d like to make this a vegan soup, substitute olive oil for ghee and leave off the bacon garnish.
Photo Credit: Heidi Geldhauser
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