Lunch Soup Recipes to Warm You Up 

Soup is an easy and satisfying meal option that’s packed with nutrition. There is something special about enjoying a creamy, chunky or clear soup for lunch: here are some delicious lunch soup recipes you can try at home:

Lung Fung soup

This classic Chinese soup features chicken stock, eggs, cornstarch, mushrooms, bamboo shoots and vinegar for its base ingredients. It boasts an earthy yet sweet taste, usually garnished with cilantro and green onions for its thick and tangy consistency.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 red chili pepper, seeded and minced (optional)
• 1 (14.5 ounces) can of diced tomatoes
• 4 cups chicken broth
• 1/2 cup chopped cilantro
• 1/4 cup chopped mint
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, ginger, and chili pepper (if using) and cook until softened, about 5 minutes.
2. Add the diced tomatoes, chicken broth, cilantro, and mint to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. Season with salt and pepper to taste. Serve hot.

Misua soup

Misua Soup is an iconic Filipino dish prepared with Misua noodles, chicken, garlic, onion, and patola (sponge gourd). This comforting soup can be adjusted by seasoning it with salt, pepper, or fish sauce for maximum enjoyment.

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 (14.5 ounce) can of diced tomatoes
• 4 cups chicken broth
• 1/2 cup shredded cooked chicken
• 1/4 cup Misua noodles
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
2. Add the diced tomatoes, chicken broth, and chicken to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
3. Add the Misua noodles to the pot and cook until cooked through about 5 minutes.
4. Season with salt and pepper to taste. Serve hot.

Yellow pea soup

This traditional Swedish soup features yellow split peas, beef, onion, carrot, celery, bay leaves, and thyme for maximum heartiness and warmth. Typically enjoyed on Thursdays with mustard and bread.

Ingredients:

• 1 pound yellow peas
• 6 cups chicken broth
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions:

1. Rinse the yellow peas in a colander.
2. In a large pot, combine the yellow peas, chicken broth, onion, carrots, celery, salt, pepper, and thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the peas are tender.
3. Puree the soup with an immersion blender or in a food processor until smooth.
4. Serve hot.

Paya soup

Paya Soup, an authentic Pakistani recipe made with lamb trotters, onion, ginger, garlic, spices, and herbs is a hearty and flavorful stew that needs to be simmered for several hours until its meat becomes tender and the broth becomes rich and thick.

Ingredients:

• 1 pound beef feet, split in half
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon garam masala powder
• 6 cups chicken broth
• 1 (14.5 ounce) can of diced tomatoes
• 1/2 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the beef feet and cook until browned on all sides.
2. Add the onion, garlic, ginger, turmeric powder, coriander powder, cumin powder, chili powder, and garam masala powder to the pot. Cook until the spices are fragrant, about 1 minute.
3. Add the chicken broth and diced tomatoes to the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
4. Remove the beef feet from the pot and let cool slightly. Once cool enough to handle, remove the meat from the bones and discard the bones.
5. Return the meat to the pot and season with salt and pepper to taste.
6. Serve hot with chopped cilantro.

French onion soup pasta

This delectable dish marries the flavors of French onion soup with those of pasta, featuring caramelized onions, beef broth, red wine, cheese, and pasta as ingredients for its construction. Once complete it can be baked in the oven for an irresistibly crunchy topping!

Ingredients:

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 6 cups beef broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded Gruyère cheese
• 1 pound French onion soup mix, thawed
• 1 (10 ounces) package of pasta

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent, about 10 minutes.
2. Add the garlic, thyme, rosemary, pepper, and salt to the pot and cook for 1 minute more.
3. Add the beef broth, white wine, and French onion soup mix to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Add the pasta to the pot and cook according to package directions.
5. Stir in the Parmesan and Gruyère cheeses until melted and smooth.
6. Serve hot, garnished with additional Parmesan cheese, if desired.

Chicken Manchow soup

An Indo-Chinese soup featuring chicken, vegetables, soy sauce, vinegar, chili sauce, and cornstarch in an attractive spicy-sour combination, garnished with crunchy fried noodles to give this spicy-sour treat an irresistibly crunchy texture.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 green chili pepper, seeded and minced (optional)
• 1/2 onion, chopped
• 1 carrot, chopped
• 1/2 cup cabbage, chopped
• 1/4 cup capsicum, chopped
• 1 cup shredded cooked chicken
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 teaspoon black pepper
• 1/4 cup cornflour mixed with 1/4 cup water
• 1 egg, beaten
• Chopped spring onions for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ginger, garlic, green chili pepper (if using), and onion and cook until softened, about 5 minutes.
2. Add the carrot, cabbage, and capsicum to the pot and cook for 2 minutes more.
3. Add the chicken, chicken broth, soy sauce, vinegar, and black pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
4. Add the cornflour mixture to the pot and whisk until well combined. Cook for 2 minutes, or until the soup has thickened.
5. Slowly whisk in the beaten egg until well combined.
6. Serve hot, garnished with chopped spring onions.

These lunch soup recipes will satisfy your hunger on any given day! Soup is an incredibly versatile and flavorful dish, accommodating many ingredients and spices for optimal flavor combinations and preferences. Soup also helps use up leftover ingredients and reduce food waste – so give these recipes a try and let me know what you think – Bon appetit!