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Easy Three Ingredient Tomato Soup Recipe
This easy tomato soup recipe is the best you’ll ever make, and it’s shockingly simple. It calls for just three main ingredients: butter, onion, and tomatoes.

Marcella Hazan’s famous tomato sauce inspires this easy tomato soup recipe, and I’m not exaggerating when I say it makes one of the best bowls of soup I’ve made. Don’t let the short ingredient list fool you, this soup is absolutely delicious! You might not think three ingredients can combine to make such a velvety and tasty soup, but they can.

This homemade tomato soup is truly one of my favorite soup recipes on Inspired Taste. If you love roasted tomatoes, see our roasted tomato soup recipe. Or for a summery chilled soup, I love our tomato gazpacho.

Key Ingredients
- Tomatoes: I love canned tomatoes for this soup. They’re always in season, so I can enjoy this recipe year-round. San Marzano or Muir Glen are my go-to. If you have fresh tomatoes, you’ll need about 10 to 12 medium (or 2 pounds). There is no need to peel them. Everything is blended in the end, anyway!
- Onion: I cut half a large onion into large wedges and then allow them to simmer with the tomatoes until it’s sweet and soft. The onion adds a lovely flavor and makes the soup creamy.
- Butter: I don’t add any cream or milk and use butter instead. The butter simmers with the tomatoes and onion, which flavors the soup and makes it taste rich and creamy.
Find the full recipe with measurements below.

How to Make Tomato Soup

Tip 1: Toss everything into a pot. To make the easiest tomato soup, toss butter, onion, a large can of tomatoes, and water into a large pot. (I usually use water in this soup, but vegetable broth, tomato broth, or chicken broth works, too.)

Tip 2: Simmer on low heat. Bring everything to a low simmer and cook for 40 minutes. The photo and video show that the soup becomes super creamy. That’s thanks to the butter. The onions also soften, which adds to the creaminess of our soup once it is blended.

Tip 3: Blend until smooth. I typically use an immersion blender, but a regular blender works perfectly fine. Adjust the soup with salt and pepper, then grab a bowl and enjoy!

Serving Suggestions

Our family loves homemade tomato soup with a grilled cheese sandwich, but this soup is also excellent topped with homemade croutons or served next to a slice of homemade focaccia or buttery garlic bread. I also love serving soup next to fresh salads like this easy chopped salad or homemade Caesar salad.

More Easy Soup Recipes
Easy Three Ingredient Tomato Soup

PREP
5 mins

COOK
40 mins

TOTAL
45 mins

This is the easiest and tastiest tomato soup I’ve made. I love serving with grilled cheese sandwiches, but this is also wonderful with crusty bread or homemade garlic bread on the side.

2 to 3 Servings

Watch Us Make the Recipe

You Will Need

4 tablespoons unsalted butter (57g)

½ a large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

1 ½ cups water, low sodium vegetable stock, or chicken stock

½ teaspoon fine sea salt, or more to taste

Directions

1Melt the butter over medium heat in a Dutch oven or large saucepan.

2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.

3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

Adam and Joanne’s Tips

Storing: Store in an airtight container in the fridge for up to three days or freeze for up to three months.

Fresh tomatoes: Use 10 to 12 medium tomatoes (2 pounds). No need to peel them, everything is blended in the end.

Vegan tomato soup: Substitute the butter for plant-based butter or extra-virgin olive oil.

For tomato basil soup: Add a handful of fresh basil before blending the soup.

Make creamy tomato soup: After blending, add a splash of cream for an extra creamy tomato soup.

The nutrition facts provided below are estimates. We have omitted salt since you will need to add to your tastes.

Nutrition Per Serving
Serving Size
Half of the recipe
/
Calories
348
/
Total Fat
24.9g
/
Saturated Fat
14.8g
/
Cholesterol
61mg
/
Sodium
1485.4mg
/
Carbohydrate
29.6g
/
Dietary Fiber
4.5g
/
Total Sugars
15.4g
/
Protein
7.8g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 17, 2026
Easy Shrimp Cocktail Recipe
Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

We both love shrimp cocktail and can never resist ordering it at restaurants. It’s such a simple but impressive appetizer, and I know it will always be a hit with my friends and family. Whenever we make this recipe, it’s one of the first dishes to disappear.

The secret to the best shrimp cocktail is roasting the shrimp. It’s quick, hard to overcook, and adds extra flavor from the olive oil and lemon. Once you try our method, you’ll never go back to boiling again. That said, if you prefer the classic approach, we also have a great poached shrimp you can try!

Key Ingredients
- Shrimp: Use fresh, high-quality jumbo or large shrimp for this. I like to leave the tails on since it makes dipping into the cocktail sauce easier and looks nice for serving. If using frozen shrimp, thaw them overnight in the refrigerator, then pat dry with paper towels before roasting.
- Olive Oil: I prefer roasting the shrimp with olive oil or avocado oil for their flavor. I save my extra-virgin olive oil for other dishes since it has a lower smoke point.
- Lemon: For an extra layer of flavor, grate some lemon zest with a microplane and toss it with the shrimp before roasting. You can then use the rest of the lemon for serving!
- Salt and Pepper: I season generously with salt and pepper, but feel free to add more flavor with your favorite spice blends. Our Cajun seasoning is a particular favorite in my household, but Old Bay, or other seafood blends would be lovely.
- Cocktail Sauce: You can use a high-quality store-bought cocktail sauce or make our homemade version below with ketchup, horseradish, lemon juice, Worcestershire sauce, and a touch of hot sauce. Tartar sauce is really delicious, too.
Find the full recipe with measurements below.

How to Make the Best Shrimp Cocktail

Tip 1: Pat the shrimp dry. Damp food won’t roast properly, it steams, instead. Before roasting, pat the shrimp really dry with paper towels. Then toss them with olive oil, lemon zest, salt, and pepper.

Tip 2: Roast the shrimp. Spread the seasoned shrimp into a single layer on a baking sheet. Roasting them too close together will cause them to steam and become soggy. Then, roast them until the shrimp are pink, firm, and cooked through (5 to 10 minutes, depending on their size).

Tip 3: Serve warm or cold. While they are usually served chilled, these roasted shrimp are delicious warm, too. To serve cold, transfer the roasted shrimp to a plate and refrigerate for about 30 minutes before serving.

Serving Suggestions

I love serving these shrimp alongside lemon wedges and cocktail sauce (recipe below), but they are fantastic served other ways, too. I especially love using these shrimp to make shrimp salad or adding them to my favorite salads. I love them on top of this Greek salad, Caesar salad, our orzo pasta salad, or this hearty quinoa black bean salad!

More Shrimp Recipes
Easy Shrimp Cocktail

PREP
20 mins

COOK
10 mins

TOTAL
30 mins

These shrimp are simple and delicious. We’ve used lots of lemon and pepper here, but you can customize it in several ways. Try using Old Bay, Cajun seasoning, garam masala, or another spice blend in place of or in addition to the lemon.

4 Servings

You Will Need

For the Shrimp

1 pound extra-large shrimp, shelled with tails left on

1 tablespoon olive oil or avocado oil

½ teaspoon fine sea salt

½ teaspoon fresh ground black pepper

1 teaspoon grated lemon zest

1 lemon, cut into wedges, for serving

Cocktail sauce, recipe below

For Homemade Cocktail Sauce

1 cup ketchup, try homemade ketchup

2 to 3 tablespoons prepared horseradish, to taste

1 tablespoon fresh squeeze lemon juice

½ teaspoon Worcestershire sauce

1 to 2 dashes hot sauce, like Tabasco or Crystal

Directions

1Prep: Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil or parchment paper.

2Prepare shrimp: Pat the shrimp dry, then toss with oil, salt, pepper, and lemon zest in a bowl.

3Roast: Place the shrimp on the baking sheet in one layer. Try to leave some space between each shrimp. Roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through. If you are doubling this recipe, you may need two baking sheets.

4Make cocktail sauce: In a small bowl, whisk the ketchup, horseradish, lemon juice, Worcestershire, and hot sauce together. Taste, and then adjust with more horseradish or lemon. Store in an airtight container for up to 1 week.

5Serve: Serve the shrimp warm or chilled with lemon wedges, cocktail sauce on the side.

Adam and Joanne’s Tips

Storing: Keep the shrimp in an airtight container in the refrigerator for up to 4 days. The sauce lasts for a week in the fridge.

Alternate sauce: Try homemade tartar sauce!

Grilled shrimp cocktail: Soak wooden or bamboo skewers in water for 30 minutes, then thread the shrimp onto them. Grill the shrimp skewers over medium heat until pink, firm, and cooked through, for 4 to 5 minutes on each side.

The nutrition facts provided below are estimates. We did not include any sauce.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
128
/
Total Fat
4.1g
/
Saturated Fat
0.6g
/
Cholesterol
182.5mg
/
Sodium
425.7mg
/
Carbohydrate
0.4g
/
Dietary Fiber
0.1g
/
Total Sugars
0.1g
/
Protein
22.8g

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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March 17, 2026
Crazy Good Kale and Wild Rice Salad
This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Sometimes a really loaded, really pretty, really delicious salad is exactly what my January doldrum heart needs.

And this salad is like a big burst of happiness in a bowl. The flavors! The textures! That delectable dressing. I could eat this every day for the rest of my life and die a happy woman.

Loaded with All the Good Things

Let’s take a quick look at all the yummy ingredients in this salad that starts with a base of kale or power greens.
- brown/wild rice
- grilled or cooked chicken
- craisins
- toasted almonds
- honeycrisp apple
- fresh basil (but if you can’t find it, just add a pinch of dried basil to the dressing)
- avocado
- feta cheese
And as with any good salad, the ingredients could be swapped in and out depending on your taste preferences and/or creativity level.

For instance, I think roasted sweet potatoes or roasted butternut squash would be amazing added to this salad. And the grilled chicken could easily be swapped for another protein or left out for a meatless salad.

Balsamic Dressing

The dressing for this salad is fresh, light, and tangy. It includes balsamic vinegar as well as fresh lemon juice.

For the balsamic, you can use regular (dark) balsamic vinegar or white balsamic. I have a delicious mango white balsamic in my pantry, and it is incredible in this dressing.

Red or white wine vinegar will also work. Blend everything together. It’s that easy!

This is a lightly dressed salad, so if you prefer a higher dressing to salad ratio, you might want to double the dressing.

Dress It Up

Sometimes with big main dish salads like this, I prefer serving the dressing on the side in case there are leftovers.

Too many times I’ve faced leftover salad in the fridge that has become decidedly less appealing overnight thanks to the soggy, limp lettuce and other questionable ingredients. Gives me the shivers just thinking about it.

But all of the ingredients in this salad (minus the avocado) hold up very well to the dressing and as leftovers! (If you anticipate leftovers, consider serving the avocado on the side.)

Drizzle the dressing over the top, give a light toss, and dig in!

Recipes From Friends

This recipe comes highly recommended from my cousin-in-law, Tami, who I trust impeccably when it comes to recipes and food.

She sent the recipe to me saying it was one of the best salads of her life and that I needed to make it ASAP. I did. And I can’t disagree. It’s a keeper…and a recipe I will be making over and over.

I kept my greens in larger pieces, but Tami said her friend who made it chopped the kale/greens really finely. And I can see myself opting to do the same in the future when I am a bit more ambitious and not quite as lazy.

There’s no wrong way to enjoy this salad. The wide variety of delicious ingredients and that crazy good dressing make it an absolutely stellar salad!

One Year Ago: Amazing Instant Pot Lemon Curd
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Three Years Ago: Asian-Style Meatballs with Sweet Chili Sauce
Four Years Ago: Tender Greek Pork {Instant Pot or Slow Cooker}
Five Years Ago: Blueberry Cream Cheese Muffins
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Eight Years Ago: White Chocolate Macadamia Nut Cookies
Nine Years Ago: Baked Tilapia with Ginger and Cilantro
Ten Years Ago: Brownie Mosaic Cheesecake
Kale and Wild Rice Salad

Yield: 8 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Salad:

¾ cup uncooked wild rice blend (see note)

6 ounces (about 5 lightly packed cups) coarsely or finely chopped kale/baby spinach or a power greens mix (see note)

2 to 3 cups cooked, chopped chicken (see note)

1 medium honeycrisp apple, cored and diced

½ to 1 cup slivered almonds, lightly toasted (see note)

½ to 1 cup craisins or golden raisins

½ to 1 cup crumbled feta cheese

½ to 1 cup chopped fresh basil (optional – if not in season, add a pinch of dried basil to the dressing)

1 to 2 medium avocados, diced

Dressing:

¼ cup olive oil

2 tablespoons balsamic (see note) or red wine vinegar

2 tablespoons fresh lemon juice

2 teaspoons honey

1 teaspoon Dijon mustard

¼ teaspoon salt (I use coarse, kosher salt)

Pinch of black pepper

¼ to ½ cup fresh cilantro

Cook ModePrevent your screen from going dark

Cook the rice according to package directions. Drain (if needed) and set aside to cool to room temperature.

For the dressing, combine all the ingredients in a blender and process until smooth and well-combined. Season to taste with additional salt and pepper, if needed. Set aside.

Assemble the salad by placing the greens in the bottom of a large serving bowl or on a platter. Top with rice, chicken, apples, almonds, craisins, feta, basil (if using), and avocados.

Drizzle dressing over salad and toss lightly to combine. Serve immediately.

Dressing: this is a lightly dressed salad, so if you like a lot of dressing to salad ratio, consider doubling the recipe.
Rice: this is the wild rice blend I like to use (if you have a Winco close, you can find it in the bulk bins). You can also use tri-color quinoa for a rice alternative.
Kale/Greens: for the greens, you can use all chopped kale or all chopped spinach, although I prefer using a power greens mix that has spinach, kale and other baby greens. The greens can be coarsely or finely chopped.
Chicken: a rotisserie chicken or other cooked chicken will work well for this salad. I’ve also made it by seasoning chicken tenders with salt, pepper and garlic and cooking them on the grill (you could also use an air fryer, skillet on the stovetop over medium heat, or an oven set to broil).
Almonds: toasting the almonds adds delicious flavor and crunch – I use this easy microwave method to toast the nuts.
Balsamic Vinegar: this salad dressing is delicious with regular (dark) balsamic vinegar; it’s also delicious with white balsamic vinegar or red wine vinegar.

Course: Salad

Cuisine: American

Method: Stovetop

Serving: 1 serving, Calories: 296kcal, Carbohydrates: 22g, Protein: 16g, Fat: 17g, Saturated Fat: 4g, Cholesterol: 38mg, Sodium: 225mg, Fiber: 4g, Sugar: 5g
Recipe Source: by way of my cousin-in-law, Tami (and her friend who served it to her!)
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

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March 17, 2026
Slow Cooker Ground Turkey Soup
This slightly-spicy Slow Cooker Ground Turkey Soup has pinto beans, peppers, chiles, and Green Chile Enchilada sauce for extra flavor! See tips in the post for making a version of this soup with even fewer carbs.

Pin Slow Cooker Ground Turkey Soup to try it later!

Lately I find myself grabbing a few cans of Hatch Green Chile Enchilada Sauce whenever I’m at the grocery store, and when I wanted to spice up this Slow Cooker Ground Turkey Soup the Hatch Enchilada Sauce plus a can of diced green chiles gave me just the right amount of heat. (And just in case anyone is wondering, Hatch company hasn’t paid me to mention their Green Chile Enchilada Sauce, I just love it!)

I loved the soup with a little grated cheese sprinkled on top, and for those who’d like even more heat, Green Tabasco Sauce is the perfect thing to add to your soup at the table. And I know some people want those slow cooker recipes that can cook all day on low, but when you haven’t planned ahead, this is something you can throw together in the afternoon and after a few hours on high, you have a delicious dinner.

I cooked my soup for 3 hours on high (and another hour or so wouldn’t hurt), but if you need more time than that, 6-8 hours on low would also work just fine.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How can you make the ground turkey soup lower in carbs?

You could use more turkey and skip the beans to make this a low-carb soup, or replace the beans with 1-2 cups of cauliflower rice added a few hours into the cooking time. (If you like the idea of using cauliflower rice, you might want to check out Green Chile Turkey Enchilada Soup which is a similar soup made in the Instant Pot that has the option of replacing the beans with cauliflower rice.)

What size slow cooker did I use?

I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe.

Want more easy and tasty slow cooker recipes?

You can use Slow Cooker Recipes to find more recipes like this one. Or check out my other site Slow Cooker or Pressure Cooker for lots more ideas for the slow cooker!

How to make Slow Cooker Ground Turkey Soup :

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Heat a little oil in frying pan, brown the ground turkey very well; then add turkey to the slow cooker. (Browning adds flavor for slow cooker dishes, so don’t rush this step.)
2. Add more oil and cook the onions for about 5 minutes, or until they’re pretty well softened; then add the Ancho chile powder, ground cumin, and dried Mexican oregano and cook about a minute more. Add the onion mixture to the slow cooker.
3. Rinse the pinto beans until no more foam appears, and add to the slow cooker. (This removes the salt and makes the beans a little easier to digest.)
4. Add the finely chopped red bell pepper, Hatch Green Chile Enchilada Sauce (affiliate link), diced green chiles (affiliate link), and chicken broth or homemade chicken stock. If you need gluten-free, be sure to use a brand of green chile enchilada sauce that’s gluten free.
5. Cook the soup for 3-4 hours on high (or 6-8 hours on low).
6. Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) to add at the table.
More Tasty Slow Cooker Dinners:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 1/2 lbs. lean ground turkey

2 tsp. + 1 tsp. olive oil

1 medium onion, chopped small

2 tsp. ground Ancho chile (see notes)

1 T ground cumin

1 tsp. dried Mexican oregano (see notes)

one 15 oz. can pinto beans, rinsed with cold water and drained

1 large red bell pepper, seeds removed and chopped small

one 15 oz. can Hatch Green Chile Enchilada Sauce (see notes)

one 4 oz. can diced green chiles

2 cups chicken broth (see notes)

grated mozzarella or 4 Cheese Mexican Blend, for serving

Green Tabasco Sauce or other hot sauce of your choice, for serving

Instructions

Heat 2 tsp. oil in a large non-stick frying pan and cook the ground turkey until it is well-browned, breaking apart with the turner as it cooks. (Browning adds a lot of flavor, so don’t rush this step.)

Add browned turkey to the slow cooker.

Then add another teaspoon of oil to pan and cook the chopped onions until they are well softened, about 5 minutes.

Add the ground Ancho chiles, ground cumin, and Mexican oregano and cook about 1 minute more.

Add the onion-spices mixture to the slow cooker.

While the turkey is browning, drain the pinto beans into a colander and rinse well with cold water until no more foam appears; then let beans drain.

Dice the red bell pepper into smallish pieces.

When browned turkey and onion mixture is in the slow cooker, add the pinto beans, chopped red bell pepper, green chile enchilada sauce, and diced green chiles with juice.

Add the chicken stock to the pan you cooked the turkey and onions in, and scrape off any browned bits, then add that to the slow cooker.

Cook on high about 3-4 hours, or until the soup is fragrant and bell peppers are softened. (You can also cook for 6-8 hours on low if you prefer.)

Serve hot, with grated cheese and Green Tabasco Sauce (affiliate link) if desired.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 419Total Fat 22gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 13.4gCholesterol 122mgSodium 691mgCarbohydrates 24gFiber 5.4gSugar 8.1gProtein 35g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Since this Slow Cooker Ground Turkey Soup has pinto beans, it’s probably too high in carbs for strict low-carb diets, but you could double the turkey and skip the beans or replace beans with a few cups of cauliflower rice for a low-carb version. With lean ground turkey and low-fat cheese, the soup is good for any phase of the original South Beach Diet. (The green chile enchilada sauce does contain a small amount of cornstarch and sugar, but the amount per serving is very small.)

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2012. It was last updated with more information in 2023.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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March 17, 2026
Paprika Chicken Recipe
My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup.
2. Drain tomatoes into a colander in the sink.
3. Cut onion and two red bell peppers into pieces.
4. Trim chicken breasts, and cut chicken into cubes about 1 square.
5. When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
6. Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
7. Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
8. Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
9. Add the reduced stock and cook 2-3 minutes.
10. Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
11. Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
12. When it’s cooled a little, remove a few tablespoons of liquid from the pan and and gently stir into sour cream.
13. Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.)
14. Season with a little more salt and fresh-ground pepper if desired and serve immediately.
15. Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.
Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:
Ingredients

one 14.5 oz. can chicken broth (see notes)

one 14.5 oz. can diced tomatoes, drained

1 small onion

2 red bell peppers

3 large boneless, skinless chicken breasts

4 tsp. sweet paprika (see notes)

1 tsp. hot paprika, sometimes called sharp paprika (see notes)

1/2 tsp. ground Caraway seed (optional)

salt and fresh-ground black pepper (to taste)

1 T + 2 tsp. olive oil

1 cup sour cream

Instructions

Put the chicken stock or broth into a small pan and simmer over medium heat until it’s reduced to 3/4 cup.

Drain the canned tomatoes into a colander placed into the sink (you can catch the juice and freeze for another use if you’d like.)

Cut onions and red bell pepper into fairly large pieces, about an inch square.

Trim the chicken breasts until all the visible fat is gone. (I save the scraps to make homemade chicken stock). Cut chicken into large cubes (about 1 inches square).

Season the chicken cubes with 1 tsp. Szeged Sweet Paprika plus salt and fresh-ground black pepper to taste.

Heat 1 T. olive oil in a large non-stick frying pan and cook chicken over medium-high heat until the pieces are nicely browned on all sides and barely cooked through, about 5 minutes.

Remove chicken to a plate.

Add the other 2 tsp. of olive oil and the onions and cook unions about 4 minutes. Add the rest of the sweet paprika, the Szeged Hot Paprika, and the ground caraway seed (if using) and cook about 1 minute more.

Add peppers and cook until they are starting to soften when pierced with a fork, then add the tomatoes and cook about 2 minutes more.

Add the reduced chicken stock and cook 2-3 minutes, or until the stock is bubbling hot.

Then add the browned chicken cubes and any juice that’s accumulated on the plate), turn heat to LOW, and simmer just until the chicken is heated through, about 2-3 minutes.

Turn off the heat and let the mixture sit for a minute or two. (This is VERY IMPORTANT so it’s not so hot that the sour cream will curdle.)

Remove a few tablespoons of the hot liquid, add to the sour cream, and stir to combine.

Then add the sour cream mixture to the skillet and stir gently to combine. (The mixture should have completely stopped simmering before you add the sour cream.)

Serve hot. I love this dish just served in a bowl like a stew, but you eat it over rice or cauliflower rice if you prefer.

I wouldn’t recommend freezing for the Paprika Chicken Recipe, but it will keep for a few days in the fridge and can be reheated in the microwave or in a pan on the stove (with low heat, don’t let it boil or the sour cream will curdle.)

Notes

Chicken broth should be simmered to reduce to 3/4 cup; you can also start with 1 1/2 cups homemade chicken stock instead of canned broth if you have some.

If possible I’d use a combination of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link) for this recipe, but any Hungarian Paprika will be fine.

This recipe adapted from Paprika Chicken at Epicurious.com, with quite a few changes by Kalyn. That recipe doesn’t seem to be on their website any more.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 228Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 538mgCarbohydrates 10gFiber 3gSugar 6gProtein 22g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.
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March 17, 2026
Chicken Lentil Soup
This chicken lentil soup is hearty, wholesome, and bursting with flavor! It’s packed with protein and fiber, lightly spiced, and finished with a tangy cilantro yogurt sauce. A drizzle of chili oil for a chef’s kiss completes this healthy soup.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Similar Recipes

Chicken lentil soup is a thick, stew-like dish that’s equal parts hearty and healthy. It features tender chunks of chicken, soft red lentils, and a medley of aromatic veggies in a lightly spiced broth.

A dollop of cilantro yogurt sauce adds a tangy twist, while optional chili oil delivers a satisfying kick. At around 415 calories per serving, this soup is rich in protein (37 grams) and fiber (15 grams), keeping you full and energized.

Ideal for meal prep and totally freezer-friendly, it’s a comforting yet healthy soup recipe you’ll turn to again and again.

👩‍🍳 You might also like my high-protein butternut squash soup, coconut red lentil soup, chicken taco soup, lemon chicken orzo soup, this lemony, herby chickpea soup, this hearty chicken and potato soup, or this garlicky sweet potato soup. Make sure to check out these winter soup recipes or these other fall dinner ideas as well.

What You’ll Need

Here is what you’ll need for this chicken and lentil soup recipe. Find the full measurements in the recipe card below.
- Veggies: Onion, celery, and carrot form the aromatic base. Use leeks or bell peppers if preferred.
- Dry red lentils: The heart of the soup, adding fiber and plant-based protein. Yellow lentils work in a pinch.
- Spices: Smoked paprika, cumin, and curry powder add warmth. Swap in garam masala or chili powder for a twist.
- Stock & tomatoes: A base of chicken stock and canned tomatoes creates a rich, flavorful broth.
- Chicken tenders: Easy to cook and shred, chicken breast can also be used. Use chicken thighs for extra juiciness. Plus, salt and pepper to keep it basic but flavorful.
- For the cilantro yogurt sauce: Greek yogurt (sub with sour cream or coconut yogurt for a dairy-free version), fresh cilantro (aka coriander), and garlic.
- Toppings: Chili oil for spice and depth and fried shallots (optional) for crunch and extra umami. Toasted seeds or nuts work too.
How To Make Chicken Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken and lentil soup.
- Sauté onion, carrot, and celery in olive oil with salt until softened.
- Add garlic and spices, cooking briefly for fragrant warmth.
- Stir in lentils, tomatoes, and stock. Simmer for about 10 minutes until lentils are tender.
- Meanwhile, sear the seasoned chicken tenderloins in a separate pan until cooked through. Rest and chop. Then stir the chicken into the soup.
- Blend yogurt, cilantro, garlic, and a pinch of salt for the sauce.
- Serve the soup topped with cilantro yogurt, chili oil, and fried shallots.
Instant Pot Method
1. Use the sauté function for veggies and spices.
2. Add lentils, tomatoes, stock, and chicken directly to the pot. Cook on manual/high pressure for 8 minutes. Quick release.
3. Shred the chicken, stir back in, and serve as above.
Slow Cooker Method
1. Place all soup ingredients except yogurt sauce and toppings in the slow cooker.
2. Cook on low for 6–8 hours or high for 3–4 hours.
3. Shred the chicken before serving.
Watch The Video

Recipe Tips/Variations
- Adjust thickness by adding an extra cup of stock for a thinner soup.
- Spice it up with cayenne or your favorite hot sauce.
- Try swapping the cilantro yogurt for tahini sauce or herbed labneh. If you don’t like cilantro, swap it for parsley, basil, or dill.
Serving Suggestions

Serve this soup with crusty bread for dipping or alongside a crisp green salad. Want extra flair? A sprinkle of feta or toasted seeds on top adds texture and flavor.
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A cozy, nutrient-packed chicken lentil soup that eats like a meal! High-protein, lightly spiced, and freezer-friendly with a tangy cilantro yogurt twist. Perfection!

For the cilantro yogurt sauce

Sauté onion, celery, and carrot with olive oil and salt for 5–6 minutes.

Add garlic and spices; stir until fragrant.

Mix in lentils, tomatoes, and stock (or chicken stock cubes and water). Cover with a lid and bring to a boil, cook for 10 minutes over medium-low heat until lentils are tender. They will double in size and disintegrate slightly into the soup, giving it a chunky mixture.

While the soup is cooking, prepare the chicken. Heat a medium pan over medium-high heat. Add the olive oil and once hot, add the chicken tenders — season with salt and pepper in one size. Cook for 3-4 minutes on each side, until golden brown and completely white when cut through. Rest in a pan until the soup is done.

Prepare the cilantro yogurt sauce. Combine yogurt, chopped cilantro, garlic, and salt in a jug or a tall container. Use a hand-held blender or stick to puree the mixture into thick, green sauce. You can also use a food processor or a small blender. If none of these are available, chop cilantro very finely, and make sure the garlic is minced or grated, and combine everything by hand.

Chop the cooked chicken into small pieces and add to the cooked soup. Add any leftover cooking chicken juices to the soup as well. Stir through and let it sit for a minute.

Serve the soup in bowls, about 2 full ladles per serving, topping with some cilantro yogurt and a drizzle of chili oil, to taste. A few fried shallots are lovely on top.

Liquid amount: Add 1 more cup of stock for a thinner soup.
Storage tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently to maintain texture.
Make ahead: Prepare and store the soup base separately from the toppings. Make the yogurt sauce up to 3 days in advance; store it refrigerated.
Can I make this vegetarian? Absolutely! Swap chicken for chickpeas or extra veggies like zucchini and mushrooms.
What type of lentils should I use? Red lentils are ideal as they cook quickly and create a creamy texture. Yellow lentils are the next option followed by split peas.
Can I use canned lentils? Yes. Add the canned lentils toward the end of the cooking time, just after the soup has simmered and the flavors have melded. Simmer for 5–7 minutes to warm them through and let them soak up some of the soup’s flavor. This swap saves time but might make the soup slightly less thick since canned lentils won’t break down as much as dry ones. If you prefer a thicker consistency, mash a small portion of the lentils before stirring them in. Use about 2–3 cups of canned lentils (drained and rinsed) to replace the dry lentils in the recipe.
Can I freeze this soup? Yes! Freeze in individual portions for quick, easy meals later. Add toppings after reheating.

Calories: 415kcal | Carbohydrates: 40g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 818mg | Potassium: 1068mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2050IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 5mg

Keywords: chicken soup, healthy soup, lentil soup, chicken and lentil soup, high protein recipes, high fibre recipes
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March 17, 2026
Nicoise Salad With Sardines & Sun-Dried Tomato Dressing
If you’re looking for more sardine recipes, try this Nicoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. Served with sun-dried tomato dressing that has a lot of flavour and attitude, which might help those not loving sardines to actually enjoy them a little in this salad. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.

I recently wrote a post about why you should start eating more sardines (hint: superfood!) and adding them to a crispy salad with a tasty dressing is an easy way to incorporate this impressive into your diet. I always think about which salads traditionally feature fish or seafood and if I can swap the protein out with sardines. Nicoise salad was the first that came to mind!

What Is Nicoise Salad?

Salad Niçoise is a French dish from the beautiful city of Nice in the south of the country.

The most classic recipe features tomatoes, hard-boiled eggs, Niçoise olives (similar to Kalamata, I guess) and anchovies or tuna, dressed with olive oil. These will often be piled on top of lettuce. There are many variations and cooked potatoes and greens beans are often included.

Most of the time, either freshly cooked or canned tuna is used but many fancy versions will serve Nicoise salad with crispy skin salmon or pan-seared tuna tataki. You might also find ingredients like shallots, red peppers, asparagus and so on.

I have a version with hot smoked salmon Nicoise salad and pickled onions here.

For this Nicoise salad creation, I pan-fried some sweet potatoes (which can also be boiled or roasted) and used sardines canned in olive oil. I steamed some fin green beans and used regular Kalamata olives, cherry tomatoes and some red onion for a kick.

Sun-Dried Tomato Dressing

One of the standout elements in this salad is the sun-dried tomato dressing. As a rule of thumb, when using sardines in a recipe, you might want to disguise their strong flavour with something equally bold. Acidic, sweet, sour ingredients usually do the trick. Things like citrus juice, capers, sun-dried tomatoes, or pickled anything works really well.

In this case, I blended a few sun-dried tomatoes with olive oil, garlic, lemon juice, mustard and a little chili, which give this dressing a bit of va-va-voom. I recommend making a larger batch as you will want to use it again and again.

It goes well as a condiment with grilled or baked fish, chicken or meat and can be used over any grilled or roast veggies to give them freshness and zing.

More Sardine Recipes

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.
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If you’re looking for more sardine recipes, try this Niçoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious.

Sun-Dried Tomato Dressing

Preheat oven to 200°C (395°F). Toss diced sweet potato in oil and a few pinches of sea salt. Spread on an oven tray (I put them on parchment baking paper) and roast for 20 minutes.

Bring a saucepan of water to the boil. Add the egg and the beans. Cook the beans for 2-3 minutes, remove and rinse. Cook the egg for another 5 minutes, then rinse under cold water.

Arrange salad leaves on a plate and top with roasted sweet potato, beans, halved egg, olives, red onion and cherry tomatoes. Drizzle with 2 tablespoons of salad dressing and top with sardines.

Make the dressing.Place all ingredients in a blender or a food processor. Process until pureed and well combined. Alternatively, finely dice garlic and sun-dried tomatoes and whisk the other ingredients in a bowl. Store in a clean, air-tight glass jar in the fridge for up to 10 days.

If you really can’t do sardines, canned tuna, salmon, or another type of fish can be used. For a vegetarian version, add chickpeas or lentils.
Calorie breakdown below is based on the full salad recipe and 1/4 of the dressing recipe (~2 tablespoons).
For a lower-carb version, omit or the sweet potatoes and replace with more green beans or asparagus.

Calories: 906kcal | Carbohydrates: 44g | Protein: 42g | Fat: 63g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 0.02g | Cholesterol: 341mg | Sodium: 2747mg | Potassium: 1595mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20874IU | Vitamin C: 49mg | Calcium: 612mg | Iron: 8mg

Keywords: Dressing, Sardines, Nicoise Salad, Lunch Recipes, Healthy Salads
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March 17, 2026
Curried Coconut Red Lentil Soup (Vegan & Creamy)
This curried coconut red lentil soup is creamy, cozy, and packed with plant-based protein. It’s an easy lentil soup that’s vegan, hearty, and perfect for weeknights.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Vegetarian Recipes

At A Glance
- ⏱ Ready In: 45 minutes
- 🍽 Serves: 4
- 🌱 Diet: Vegan, dairy-free, gluten-free
- 💪 Nutrition Highlights: High in plant-based protein and fiber
- 🥕 Main Ingredients: Red lentils, coconut cream, curry paste, mild curry powder, spinach
- 🔥 Flavor Profile: Creamy, gently spiced, slightly sweet, fresh lime finish
- 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully
- 🍞 Best Served With: Crusty bread or warm naan for dipping
This curried coconut red lentil soup is one of those dinners I turn to when I want something nourishing but low effort. The red lentils break down beautifully, giving you that naturally creamy texture without needing any dairy or blending. The Thai red curry paste and curry powder work together to create warmth and depth, while the coconut cream makes it rich and silky.

You’ve got sweetness from the carrots and onion, gentle heat from the spices, and a fresh pop at the end from lime juice. The baby spinach wilts right in, adding color and a boost of fiber and nutrients.

It’s high in plant-based protein and fiber thanks to the lentils, completely vegan, and naturally gluten-free. It’s also great for meal prep — the flavors deepen as it sits, and it freezes like a dream. If you’re looking for an easy lentil soup that feels a little special but uses everyday ingredients, this is it.

Per serving: 370 calories, 15 grams protein, and 17grams fiber. Serve with a high-protein toast for extra 10 grams of protein.

👩‍🍳 You might also like these high-protein vegetarian dinner recipes: tofu rice bowls, lentil mushroom Bolognese, black bean tacos, or high-protein butternut squash soup. For a non-vegetarian version, check out this lentil soup with chicken. Check out more meals high in protein and fiber here.

What You’ll Need

Here is what you’ll need for this coconut red lentil soup recipe. Find the full measurements in the recipe card below.
- For aromatic base (flavor foundation) – onion, celery, carrots, salt, and oil for cooking; I use olive oil most of the time, but you can use avocado, coconut, or canola oil here
- Flavor Boosters: garlic for warmth and punch, fresh ginger for a gentle zing that lifts the soup, Thai red curry paste for that bold curry flavor, and mild curry powder for extra warmth and color, tomato paste for richness, color, and umami, sugar or honey to balance the acidity and spice
- Red lentils – high in protein and fiber; they cook quickly and turn creamy
- Vegetable stock – builds savory depth (have extra to thin if needed)
- Coconut cream – makes it luxuriously creamy (you can swap for full-fat coconut milk for a lighter option)
- Baby spinach – adds nutrients and color
- Lime juice – brightens and balances the richness (don’t skip!)
- Fresh cilantro (coriander) – fresh, herby finish
- Chili crisp (optional) – for extra heat and texture
- To Serve: Toast or crusty bread – perfect for dunking
How To Make Coconut Red Lentil Soup

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for coconut red lentil soup.
- Sauté onion, celery, carrot, and salt in olive oil until soft and fragrant.
- Add garlic and ginger; cook briefly.
- Stir in curry paste, curry powder, tomato paste, and sugar; cook to deepen flavor.
- Add rinsed red lentils and vegetable stock. Bring to a boil, then simmer about 20 minutes until lentils are soft.
- Stir in coconut cream and simmer 5–10 more minutes.
- Add spinach and let it wilt.
- Finish with lime juice, adjust salt, and serve with coriander and optional chili crisp.
Watch The Video

Recipe Tips
- Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.
- Layer your salt. A small pinch during sautéing makes a big difference later.
- Want it smoother? Blend half the soup with a stick blender for extra creaminess.
- More heat? Add chili flakes or extra curry paste.
- Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.
- Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.
Serving Suggestions

I love serving this curry lentil soup with thick slices of toasted sourdough or warm naan for dipping. It also pairs beautifully with a simple cucumber salad dressed with lemon and olive oil to balance the richness. If you want to make it extra hearty, serve it over steamed rice for a cozy bowl situation.

💬 If you’ve tried this coconut red lentil soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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If you love a creamy red lentil soup with curry and coconut flavors, this one’s for you. It’s a simple vegan lentil soup that’s filling, freezer-friendly, and so satisfying. Find step-by-step photos and more recipe tips above.

Sauté the base: Heat olive oil in a large pot over medium heat. Add onion, celery, carrot, and salt. Cook for 5–7 minutes, until softened and fragrant.

Add the flavor boosters: Stir in garlic and ginger and cook for 1 minute. Add red curry paste, curry powder, tomato paste, and sugar. Stir and cook for another 1–2 minutes to deepen the flavors.

Simmer the soup: Add red lentils and vegetable stock. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until lentils are soft and starting to break down.

Stir in coconut cream: Add coconut cream and simmer for another 5–10 minutes until thick and creamy. Stir in baby spinach and cook just until wilted.

Finish & serve: Add lime juice. Taste and adjust salt as needed. Serve hot, topped with coriander and a swirl of reserved coconut cream if desired.

Can I use brown or green lentils instead? Red lentils are best here because they break down and create that creamy texture. Brown or green lentils will stay firmer and change the consistency.

Can I use canned lentils? Yes. Use 2 cans (14–15 oz each), drained and rinsed. Reduce the stock to 2½–3 cups and simmer to develop flavor. Blend part of the soup if you’d like it creamier.

Is this lentil soup spicy? It has mild warmth. Adjust the curry paste to your spice preference.

Can I use coconut milk instead of coconut cream? Yes. Full-fat coconut milk works well and makes it slightly lighter.

How do I make it extra creamy? Blend part of the soup or add an extra spoonful of coconut cream on top.

Is this vegan and gluten-free? Yes, this vegan lentil soup is naturally dairy-free and gluten-free — just double-check your curry paste label to be sure.

Too thick? Add a splash of water or extra stock to loosen it. Red lentils thicken as they sit.

Layer your salt. A small pinch during sautéing makes a big difference later.

Want it smoother? Blend half the soup with a stick blender for extra creaminess.

More heat? Add chili flakes or extra curry paste.

Make-ahead: Tastes even better the next day. Store in the fridge for up to 4 days.

Freezer-friendly: Cool completely and freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Calories: 369kcal | Carbohydrates: 43g | Protein: 15g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1299mg | Potassium: 844mg | Fiber: 17g | Sugar: 7g | Vitamin A: 5142IU | Vitamin C: 13mg | Calcium: 79mg | Iron: 7mg

Keywords: Coconut Red Lentil Soup, vegan soup, curried soup, curry lentil soup, high-protein soup
More Vegetarian Recipes You Might Like
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March 17, 2026
Creamy Potato Salad with Dill Pickles (Lightened Up Recipe)
This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Salad Recipes
- ⏱ Ready In: 35 minutes
- 🍽 Serves: 8
- 🌱 Diet: Vegetarian, gluten-free
- 💪 Nutrition Highlights: Lighter dressing using light mayo and sour cream or Greek yogurt
- 🥕 Main Ingredients: Potatoes, dill pickles, sweet pickles, cucumber, green onions
- 🔥 Flavor Profile: Creamy, tangy, slightly sweet, crunchy, and fresh
- 🧊 Meal-Prep Friendly: Keeps well for up to 4 days in the fridge
- Best Served With: BBQ meats, grilled chicken, burgers, sausages, or roasted vegetables
This creamy potato salad with dill pickles is the one I end up making the most. It’s simple, quick, and made with just a handful of ingredients, but the flavor is spot on.

You get little pops of tangy dill pickles, a touch of sweetness from the sweet pickles, and fresh crunch from cucumber and green onions. Everything is coated in a lighter creamy dressing made with light mayo and light sour cream (or Greek yogurt if that’s what you have in the fridge).

The potatoes stay nice and tender but not mushy, which is key for a good potato salad. The dressing is creamy without feeling heavy, and the pickle juice adds a little tang that really wakes the whole dish up.

It’s one of those potato salads that people always ask about when I bring it to BBQs or family dinners. It’s also surprisingly great for meal prep — I’ll often serve it with grilled chicken or a couple of boiled eggs for a quick lunch.

And yes… my 5-year-old happily eats this one too, which is always a good sign.

🥔🥗 You might also like my other potato salads, such as this crispy smashed potato salad, this Spanish-inspired no-mayo potato salad with Romesco dressing, or this unique potato salad with capers, apple, and crispy bacon. These are all great summer salads, but I make them throughout the year, too.

What You’ll Need

Here is what you’ll need for this creamy potato salad. Find the full measurements in the recipe card below.

Potatoes & Crunchy Bits
- White potatoes – creamy and hold their shape well for potato salad; I have made this with larger potatoes and baby potatoes; red potatoes will also work and give you a fun color. PS. Leave the skin on if they’re clean for extra texture and fibre.
- Fresh cucumber – adds freshness and crunch.
- Dill pickles / gherkins – bring tangy acidity and savory flavor.
- Sweet pickles – add a little sweetness that balances the tang.
- Green onions – mild onion flavor and freshness.
Note: Pickles are a classic flavor booster in creamy salads because they add tang, sweetness, and crunch that balance rich dressings. I love a combination of more savory dill and also sweet (like butter pickles), but you can use one type, just make sure it’s the total amount of both.

Creamy Dressing
- Light mayonnaise – the creamy base.
- Light sour cream or Greek yogurt – adds tang and lightens the dressing.
- Yellow mustard – a little zing.
- Pickle juice – subtle acidity and extra pickle flavor.
- Salt and pepper – to bring everything together.
How To Make Creamy Potato Salad With Dill Pickles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make potato salad with dill pickles and creamy but light dressing.
- Add potatoes to a pot with cold water and salt. Bring to a boil and simmer until just fork-tender, about 12–15 minutes.
- Drain and let the potatoes cool slightly, then cut into bite-sized cubes.
- Dice cucumber, dill pickles, sweet pickles, and green onions.
- Whisk together mayonnaise, sour cream (or yogurt), mustard, pickle juice, salt, and pepper in a large bowl.
- Add pickles, cucumber, and green onions to the bowl and follow with potatoes, and gently toss until coated.
- Taste; add more salt or pepper if needed. Top with extra green onions or chives and a little black pepper.
Watch The Video

Recipe Tips
- Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.
- Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.
- Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.
- Chop everything evenly. Small, uniform pieces make every bite balanced.
- For extra flavor. Add a little chopped fresh dill or chives.
- Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.
- Make-ahead tip: This salad actually tastes better after a few hours in the fridge, which makes it perfect for BBQs or meal prep.
Variations
- Add hard-boiled eggs for a classic deli-style potato salad.
- Add crispy bacon for a smoky twist.
- Swap cucumber for celery if you prefer.
Serving Suggestions

This potato salad is basically made for summer meals and BBQs.

Serve it alongside BBQs kabobs or skewers, grilled chicken tenders, burgers, sausages, or steak. It’s also great with grilled vegetables or baked salmon.

For a quick lunch, I often pair it with air fryer chicken wings, shrimp skewers, or steak bites. For a quick lunch, you can pair it with canned tuna, boiled eggs, chickpeas, or grilled halloumi. It turns a simple side dish into a pretty satisfying meal.

💬 If you’ve tried this creamy potato salad with dill pickles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing. Find step-by-step photos and more recipe tips above.

If the potatoes are clean, leave the skin on and trim any blemishes or green spots. Cut into large wedges.

Add potatoes to a medium pot and cover with cold water. Stir in 1 teaspoon salt.

Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a knife, about 12–15 minutes.

Drain and allow potatoes to cool slightly, then cut into cubes.

While the potatoes cool, dice the cucumber, pickles and green onions.

In a large bowl, whisk together mustard, salt, pepper, pickle juice, mayonnaise and sour cream until smooth.

Add the diced pickles, cucumber, green onions and potatoes to the bowl.

Gently mix until everything is evenly coated in the dressing.

Taste and adjust seasoning if needed.

Serve topped with extra green onions or chives and a little cracked pepper.

Can I make potato salad ahead of time? Yes. It actually tastes better after chilling for a few hours as the flavours meld together, which makes it perfect for BBQs or meal prep.

What potatoes work best? Waxy potatoes like white or Yukon Gold hold their shape well.

Can I make this healthier? Yes — swap the sour cream for Greek yogurt and use light mayonnaise.

Can I skip the sweet pickles? You can, but they balance the tangy dill pickles nicely.

Can I add herbs? Fresh dill or chives are fantastic here.

Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.

Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.

Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.

Chop everything evenly. Small, uniform pieces make every bite balanced.

For extra flavor. Add a little chopped fresh dill or chives.

Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving as the dressing may settle.

Add hard-boiled eggs for a classic deli-style potato salad.

Add crispy bacon for a smoky twist.

Swap cucumber for celery if you prefer.

Calories: 175kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 762mg | Potassium: 623mg | Fiber: 3g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg

Keywords: potato salad, Creamy Potato Salad with Dill Pickles, Dill Pickle Potato Salad
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March 17, 2026
Copycat Neiman Marcus Chicken Salad Recipe
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If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.
What Makes This Taste Like the Original

Tastes Like The Real Thing! The secret ingredient to make it just like the real thing is whipping cream!

Make-Ahead Friendly! You can prep it in advance! Check my notes in the recipe card. Make ahead for lunches, showers, and brunches!

It Works A Dozen Ways! Scoop it onto croissants, crackers, or lettuce cups, or eat it straight from the bowl!
Neiman Marcus Chicken Salad Ingredients

Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!

Grapes: Substitute or add diced apples or pineapple.

Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.

Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.
Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!
1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.
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More Chicken Salad Recipes
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March 17, 2026