If you are looking for easy and simple homemade soup recipes, you will find the best soup appetizer recipes here that will be a great start to any gathering and a comforting one.
Winter is here, and this season, we crave a warming soup that transforms the cold inside us into warmth. Imagine serving your guests a creamy potato leek soup or roasted tomato soup. Both are classics. If you want to try something different, consider Czech mushroom soup (Kulajda) or Czech garlic soup with garlic, which offer unique yet equally comforting flavors.
Let’s take a look at some homemade soups.
Czech Garlic Soup
Czech Garlic Soup is the perfect soup for those cold, winter days. There’s a calming feeling in a warm mug. It’s great for those chilly days. It’s also known as the ultimate hangover cure! You only need a few simple ingredients to make it: garlic, potatoes, and vegetable stock.
Ingredients:
6-8 garlic cloves, minced (to taste) + 2 tablespoons butter or oil and 4 medium potatoes
4 cups (1 liter) vegetables + salt and pepper to taste
Cubed toasted bread (for topping)
Optional: grated cheese or 1 egg per serving
Instructions:
First, in a large pot, melt the butter over medium heat. Add the chopped garlic and sauté for about 30 seconds until golden brown and fragrant.
Now add the chopped potatoes to the pot, then add the broth. Bring to a boil.
Now reduce the heat and let the potatoes simmer for 15-20 minutes until tender.
Add the marjoram, salt, and pepper to taste. For a stronger garlic flavor, you can stir in 1 additional raw garlic clove before serving.
If desired, sprinkle more cheese on top of each bowl, add 1 egg to the hot soup, and stir quickly to form egg ribbons.
Serve:
Ladle the soup into bowls and serve with crunchy croutons or toasted bread cubes on top.
Borscht Soup
Borscht, a soup made from beets, has a beautiful color and a unique flavor. It’s a soup made with a variety of vegetables that have deep, earthy flavors. It’s a true classic in Eastern European cooking. Give it a try and see how it becomes a hit with your whole family.
Ingredients:
Beef ~ 400-600 grams, Water ~ 2.5-3 L, Beets 2-3 medium, Potatoes 2-3 medium, Cabbage ~ 200-250 grams, Carrots 1-2, Onion 1 large, Garlic 2-4 cloves, Tomato paste/diced tomatoes ~ 1-2 tablespoons, Bay leaves 1-2, Vinegar (or lemon juice) ~ 1 tablespoon, Sugar 1 teaspoon (balances the sourness), Salt and pepper to taste, Fresh dill/parsley and sour cream for garnish
Making Process:
Add the beef to the water in a large pot and bring to a boil; skim off the foam. Add a bay leaf. When the meat is tender, remove it and cut it into bite-sized pieces, and set aside.
Peel and grate the beetroot. If you wish, you can also roast the beetroot; this will add more sweetness to its flavour.
Heat a little oil in a pan and fry the chopped onion + chopped carrots until soft. Now add the beetroot, tomato paste (or tomatoes), and stir and cook for a few minutes.
Boil the cubed potatoes. After ~5-10 minutes, you can now add the chopped cabbage. Then add the roasted beetroot mixture.
Add the meat. Stir in the garlic, sugar, and vinegar (or lemon juice). Let simmer until all the vegetables are tender, but do not overcook the cabbage. Adjust salt and pepper.
Ladle the soup into bowls and garnish with chopped fresh parsley. Top with a dollop of sour cream. Serve with rye or black bread on the side.
Healthy Pumpkin Soup with Bone Broth
We’re talking about a delicious pumpkin soup made with bone broth. It’s undoubtedly a healthy, nutritious soup.
Main Ingredients Amounts/Notes
Pumpkin ~ 500-600 grams One medium cooked pumpkin, Onion 1 large, chopped, Garlic 2-3 cloves, chopped, Fresh ginger 1 inch piece, chopped, Chicken or beef bone broth ~ 4 cups
Water ~ 1-2 cups, Coconut milk or cream, Olive oil or ghee 1-2 tablespoons
Spices, Cumin, Cinnamon or turmeric, Black pepper, Salt
Garnishes: Chopped fresh parsley, A dash of chili flakes/paprika, A drizzle of yogurt or coconut cream
Making Process:
Peel the pumpkin. Cube into bite-sized pieces. Finely chop the onion, garlic, and ginger.
Heat olive oil or ghee in a large pot over medium heat. Add the onion. Add garlic + ginger, fry for 1-2 minutes until fragrant.
Add the pumpkin cubes. If using dry spices (cumin, turmeric, cinnamon, etc.), add the wu as well. Then fry for a minute.
Add the bone broth and enough water to submerge the pumpkin pieces. Cover and cook until the pumpkin is tender.
Stir in the coconut milk for creaminess. Adjust the consistency with additional broth or water if too thick. Serve with salt and pepper.
Creamy Potato Leek Soup
Potato leek soup is very comforting, creamy in texture and made with just a few simple ingredients. Most people love to drink it in the winter.
Ingredients
Leeks (white + light green parts) (about 2-3 cups)
Potatoes ~ 500-600g, peeled and cubed + Butter or olive oil ~ 2 tbsp butter + or oil for frying
Onion (optional) 1 medium + Garlic 1-2 cloves, chopped.
Stock (vegetable or chicken) ~ 4-6 cups (~1-1.5 L), for when boiling
Cream or milk (for extra) ~ ½ cup heavy cream, or milk; or sour cream/yogurt as a lighter substitute
Salt and freshly ground pepper to taste
A few tablespoons of chopped fresh parsley for garnish
Instruction:
Cut off the dark green parts, which are tough. Now, finely chop the white and light green parts, then soak them in a bowl of water and wash them thoroughly.
In a large pot, heat the butter or oil over medium heat.
Add a pinch of salt to the chopped leeks and cook until tender, 8 to 10 minutes. Add the chopped garlic to enhance its aroma and flavor, and fry for 1 minute. Stir in the diced potatoes. Bring to a boil. Cook for 20-25 minutes, or until the potatoes are very tender.
Add the cream (optional). Gradually stir in the heavy cream or milk, as desired. Simmer for another 5 minutes. Adjust salt and pepper.
Ladle into bowls. Garnish with chopped parsley or cream.
Read more about Easy Soup Appetizers
Roasted Tomato Soup
Roasted Tomato Soup is mouthwatering just by the name. Tomato soup is perfect for cold winter evenings.
This straightforward recipe transforms fresh tomatoes into a delicious sauce after roasting them.
Ingredients:
900g ripe tomatoes, 1 medium onion, 4 cloves garlic, 2 tbsp olive oil
Salt and pepper, to taste
1 tbsp sugar (optional, to balance acidity)
1 tbsp dried thyme, 500ml vegetable stock or chicken stock
1 tbsp tomato paste (optional, for extra depth)
(120ml) heavy cream or coconut milk (optional, for creaminess)
Parsley, for garnish
Instructions:
First, preheat the oven to 400°F (200°C). Next, begin roasting the vegetables by spreading the halved tomatoes, onion, and garlic on a baking sheet. Then, drizzle with olive oil, and sprinkle salt, pepper, and thyme on top. Roast for 30-40 minutes until the tomatoes are caramelized. Transfer the roasted vegetables and all the pan juices to a blender or pot. Add the broth and tomato paste, then blend well. If the soup seems too acidic, add a bit of sugar. Pour the blended soup into a pot and cook on low heat for 10-15 minutes. Stir in the cream or coconut milk, and heat until warmed through. Ladle into bowls, garnish with parsley, and add a swirl of cream if desired.
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