Recipe Professional

Category: Soup & Stew

Easy Roasted Tomato Soup Recipe
This easy roasted tomato soup recipe gets its incredible flavor from roasting the tomatoes with onion and whole garlic cloves.

When we’re overflowing with tomatoes, this roasted tomato soup with garlic and basil is our go-to. Roasting transforms the tomatoes, making them incredibly sweet and flavorful (it’s the perfect way to use them).

We roast our tomatoes in a hot oven for half an hour. Then, we blend them with a few simple ingredients to create one of our favorite soups!

Key Ingredients
- Fresh tomatoes: Use whatever you’ve got! Roasting concentrates the flavor, making this soup great for using less-than-perfect tomatoes. In the summer, I love a mix of heirlooms, cherry, and plum tomatoes for extra sweetness. For a recipe using canned tomatoes, try our popular three ingredient tomato soup (delicious!)
- Onion and Garlic: Roast these alongside the tomatoes. Roasted garlic adds a delicious richness, while the onion becomes sweet and tender.
- Broth: For a vegetarian option, choose veggie broth. You can also use your favorite chicken broth or stock. For even more tomato flavor, try homemade tomato broth.
- Fresh basil: It wouldn’t be tomato basil soup without it! Blend in a generous cup of fresh basil leaves for that classic flavor. For another tomato-basil recipe, try our fresh tomato bruschetta.
- Cream and butter: These make a smooth and creamy texture. I like just 1/4 cup of cream (enough to balance the acidity without being too rich). (See the recipe notes for vegan options!)
Find the full recipe with measurements below.

How to Make Roasted Tomato Soup

Tip 1: Roast tomatoes, onion, and garlic. To make the best roasted tomato soup, we roast fresh tomatoes, quartered onions, and whole garlic cloves on a sheet pan. The tomatoes soften, burst, and release their delicious juices.

Tip 2: Simmer for more flavor. When the tomatoes have finished roasting, we transfer everything to a soup pot with some broth and a couple of tablespoons of butter. The soup simmers for about half an hour.

Tip 3: Finish with cream and basil. We blend the soup with fresh basil until it’s rich and creamy. Then, a splash of cream at the end makes our soup extra creamy and balances the tomatoes acidity.

Serving Suggestions

It’s impossible to serve this soup without grilled cheese sandwiches in our house (Adam’s request!). I also love dunking crusty bread, garlic focaccia bread, or freshly made garlic bread into it. You can also top this soup with croutons, store-bought or homemade.

Salads are great with soup. Try our favorite Greek salad, this good-for-you quinoa salad, or our easy tomato salad. For some sandwich options, try this vegetarian-friendly smashed chickpea sandwich. I also love tuna salad sandwiches and this avocado egg salad sandwich.

More Roasted Tomato Recipes
Easy Roasted Tomato Soup

PREP
10 mins

COOK
1 hr

TOTAL
1 hr 10 mins

Whether you have an abundance of peak summer tomatoes or the less flavorful ones found in winter, this roasted tomato soup with garlic and basil is the perfect solution. Roasting transforms even lackluster tomatoes, bringing out their sweetness and creating a delicious base for the soup.

Makes 4 to 6 servings

Watch Us Make the Recipe

You Will Need

3 pounds fresh tomatoes, try a mix of tomatoes like heirlooms, cherry, vine, or plum tomatoes

6 medium cloves garlic, peeled

1 medium onion, peeled and quartered

1/3 cup olive oil

Salt and freshly ground black pepper

2 cups vegetable broth or chicken broth

2 tablespoons butter

Pinch of red pepper flakes, optional for a bit of heat

1 cup fresh basil leaves

1/4 cup heavy cream, see our tips for using non-dairy or lower fat milk

Directions

Roast Tomatoes

1Heat the oven to 450°F (232°C).

2Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are large, cut them into quarters.

3Spread the tomatoes, onion, and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well.

4Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots.

Make Soup

1Transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or Dutch oven. Place the pot over medium-high heat.

2Stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Reduce to a low simmer, and cook until the liquid has reduced by one-third, about 30 minutes.

3Turn off the heat, add the basil leaves, and then blend the soup until smooth. An immersion blender is the easiest, 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.

4Taste the soup, and then add salt and pepper until the flavor pops — it should make you smile. Finally, stir in the cream and serve.

Adam and Joanne’s Tips

Milk as a Substitute: While you can use milk instead of cream, be aware that tomato soup can be acidic and might cause curdling. To prevent this, stir in 1/2 teaspoon of baking soda to neutralize the acidity before adding the milk.

My soup is too acidic: If your soup is too tart, try adding 1/4 to 1/2 teaspoon of baking soda to balance the flavors. Cream also helps with this.

Vegan Tomato Soup: Our recipe is easily adaptable! Substitute vegan butter for regular butter and use cashew cream (here’s our recipe) or full-fat coconut milk instead of cream. Coconut milk adds a slightly nutty flavor but works well.

Roasting Pan Tip: Tomatoes are acidic, so avoid aluminum pans. For best results, opt for anodized aluminum, ceramic-coated, or glass baking dishes.

Nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1 of 4 servings
/
Calories
317
/
Total Fat
27.9g
/
Saturated Fat
8.1g
/
Cholesterol
23.7mg
/
Sodium
586.9mg
/
Carbohydrate
17.9g
/
Dietary Fiber
4.7g
/
Total Sugars
11.4g
/
Protein
3.8g

AUTHOR:

Joanne 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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April 14, 2026
Mushroom and Bean Stew
This delicious Mushroom and Bean Stew has mushrooms, Cannellini beans, and tomatoes flavored with onions, garlic, and herbs. The stew makes a great meatless meal that’s also gluten-free; serve over rice or cauliflower rice if you like.

PIN Mushroom and Bean Stew to try it later!

This delightful Mushroom and Bean Stew was delicious, easy to make, and if you left off the Parmesan this recipe could easily be vegan. Whether you’re a strict vegetarian or someone who likes to eat meatless meals part of the time, I promise this is a delicious option for a plant-based meal!

You can eat the tasty mushroom stew with beans and tomatoes over brown rice like I did, or serve over cauliflower rice if you’d like a few less carbs. And don’t skip the ground fennel, which was one of the flavors that I thought really made this interesting.

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 with ingredient amounts.)
- Olive Oil (affiliate link)
- onions
- Minced Garlic (affiliate link)
- Dried Thyme (affiliate link)
- ground fennel (affiliate link) seed
- Dried Sage (affiliate link)
- Cremini mushrooms
- canned vegetable broth (affiliate link)
- canned Cannellini beans
- canned petite dice tomatoes
- fresh parsley
- salt and fresh ground black pepper to taste
- freshly grated Parmesan Cheese or Vegetarian Parmesan (optional, but good)
What mushrooms are good for Mushroom and Bean Stew?

I’m a fan of brown Cremini Mushrooms and that’s what I used for this stew. But any mushrooms you prefer will be fine.

What beans did we use for the Mushroom and Bean Stew?

We used Cannellini Beans for this recipe, which are white kidney beans. Those are creamy and good, but you can use any type of white bean you prefer.

How high in carbs is this stew with beans and mushrooms?

This stew with white beans has 29 net carbs per serving, with 13 grams of protein. Of course the canned beans are the highest carb ingredient in this mushroom stew. If you want a version that’s lower in carbs, you can replace those with a low-carb vegetable like zucchini or cauliflower.

How to Make Mushroom Stew:

(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.)
1. Saute onions, garlic, and herbs until the onions are soft and starting to brown.
2. While onions cook, wash and trim mushrooms, then cut into quarters (or sixths if the mushrooms are large.)
3. Add mushrooms and vegetable broth to the pan with onions, cover and simmer 5-6 minutes.
4. After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley.
5. Cover again and simmer 10 minutes more.
6. Season to taste with salt and fresh ground black pepper.
7. Serve hot, over brown rice or cauliflower rice.
8. Mushroom and Bean Stew is great topped with freshly-grated Parmesan Cheese or Vegetarian Parmesan, but if you skip the cheese the recipe will be Vegan and dairy-free.
More Meatless Main Dishes:

Weekend Food Prep:

This recipe for Mushroom and Bean Stew 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 T olive oil

2 medium onions, chopped

2 tsp. minced garlic

1 tsp. dried thyme

1 tsp. ground fennel seed

pinch dried sage

1 lb. Cremini mushrooms, washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.)

1/4 cup vegetable broth (see notes)

one 15 oz. can Cannellini beans, rinsed

one 14.5 oz. can petite diced tomatoes

1/2 cup finely chopped fresh parsley (see notes)

salt and fresh ground black pepper to taste

freshly grated Parmesan cheese or Vegetarian Parmesan for serving (optional, but good)

Instructions

Heat olive oil in a large heavy frying pan big enough to hold all the ingredients.

Add onion, garlic, thyme, fennel (affiliate link), and sage and cook, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.

While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.

When onions are slightly browned, add mushrooms and 1/4 cup vegetable stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice. (See note about reducing the vegetable broth for best flavor.)

While mushrooms cook. drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.

After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice from the can, and 1/2 cup chopped parsley to the pan.

Cover again and simmer 10 minutes more.

After 10 minutes the stew should be slightly thickened and flavors should be well-blended.

Season to taste with salt and fresh ground black pepper.

Serve Mushroom and Bean Stew hot, over brown rice or cauliflower rice, or just in a bowl as a meatless stew.

Notes

I think canned vegetable broth is sometimes rather flavorless, so I’d start with 1/2 cup and reduce it by simmering before adding to the recipe for more concentrated flavor. I used flat Italian parsley, but either kind will work.This is great topped with freshly-grated parmesan cheese.

I didn’t have any left to freeze, but I’m sure this freezes well if you can manage to have leftovers.

Recipe adapted slightly from Moosewood Restaurant Simple Suppers.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving

Calories 244Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 711mgCarbohydrates 38gFiber 9gSugar 7gProtein 13g

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:
Served in a bowl (without rice) this Mushroom and Bean Stew would make a great meatless main dish for any phase of the original South Beach Diet. With brown rice or whole wheat noodles it would be approved for phase 2 or 3 of South Beach. You can eat this over cauliflower rice if you want fewer carbs, but it still has carbs from the beans and the tomatoes and isn’t suitable for low-carb diet plans.

Find More Recipes Like This One:
Use Stew 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 for Mushroom and Bean Stew was first posted in 2011. It was last updated with more information in 2025.
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April 11, 2026
The Best Chicken and Dumplings Recipe
This homemade chicken and dumplings recipe features light, fluffy drop dumplings, soft and tender chicken, and an incredibly flavorful broth.

This simple, one-pot chicken and dumplings is made entirely from scratch. The dumplings come together in minutes, and you’ll cook the chicken and make the incredible broth all in a single step.

This recipe comes from our friend Richard, who was inspired by his grandmother. His recipe makes a truly incredible, flavorful broth and tender drop dumplings. I can’t wait for you to make it!

Key Ingredients
- Whole chicken: I simmer a whole chicken with aromatics for about 1 hour, which produces the most delicious chicken broth and tender, moist chicken. Once you try making it this way, you’ll never go back. I use the same process to make our easy chicken broth. For making this with leftover chicken, see tips below the recipe.
- Aromatics: For the classic broth, we add an onion top (the part you usually throw away — you can see what I mean by looking at our photos or watching the video), carrot, celery, garlic, bay leaves, peppercorns, thyme, and salt. These are similar ingredients used for our popular chicken noodle soup recipe.
- Self-rising flour: I use self-rising flour for the drop dumplings. Baking powder and salt have already been added, making the dumpling batter so easy! If you do not have it, I have included a DIY version in the tips section of the recipe.
- Milk: I use whole milk, which brings our dumpling batter together and helps make them tender.
- Butter: Adds flavor and keeps the dumplings moist.
- Spices: I add ground pepper, a bit of extra salt, and fresh parsley to the dumpling batter.
Find the full recipe with measurements below.

How to Make Chicken and Dumplings from Scratch

Tip 1: Cook the chicken and make broth in a one step. For the best chicken and dumplings, we make a broth similar to this chicken broth. It’s easy and so worth it.

Gently simmer a whole chicken in water with a few simple ingredients. It takes 1 hour, but if you are short on time, I have included a speedier option using store-bought broth below.

Tip 2: Use our wet, drop dumpling batter. This Southern-style recipe uses drop dumplings (similar to our easy drop biscuits). I love how light and fluffy the drop-style dumplings turn out. They also make the soup thicker and creamier because some batter will fall into the broth, helping to thicken it. We also have this recipe for more traditional biscuits, but I’d keep those for dipping into the broth, not for cooking on top.

Tip 3: Cooking the dumplings. To cook the dumplings, you will drop the batter by the spoonful into simmering broth. It’s easy, here are a few tips to help you out:
1. Use a cookie scoop or spoon to gently drop your dumplings into the gently simmering broth. Don’t worry if the pot looks crowded. Depending on your pot shape, you might even have a few dumplings on top of each other.
2. If the dumplings fully cover your soup, use a spoon to make a small hole in the middle to allow steam and some of the simmering bubbles to release.
3. Covering the pot with a lid helps the dumplings steam.
4. Keep the pot at a gentle simmer. An aggressive simmer or boiling will break the dumplings apart.
More Comforting Chicken Recipes
The Best Chicken and Dumplings

PREP
20 mins

COOK
1 hr 10 mins

TOTAL
1 hr 30 mins

Our recipe for chicken and dumplings starts with a whole chicken simmered with aromatics to create a rich and flavorful broth. We use self-raising flour for the drop dumplings (DIY self-raising flour is shared in the tips if needed).

Makes 6 servings

Watch Us Make the Recipe

You Will Need

Chicken and Broth

1 whole chicken, about 4 pounds

1 onion top, see notes

1 garlic clove, smashed

1 large carrot

2 stalks celery

3 bay leaves

8 whole peppercorns

1 tablespoon fine sea salt

12 to 14 cups (3 liters) water

1 bunch fresh thyme

Dumplings

2 ½ cups (325g) self-rising flour, spooned and leveled, see notes

8 twists black pepper

3/4 teaspoon fine sea salt

2 tablespoons chopped fresh parsley

1 ½ cups (350ml) whole milk

1/4 cup (60g) butter, melted

Directions

Make Broth and Cook Chicken

1Cut a 3-inch section of the carrot, about 1/4 the size of the whole carrot, and set aside. Chop the remaining carrot into small cubes. Cut a 4-inch piece of celery stalk and set aside with the carrot. Chop the remaining celery into small cubes. Save the chopped carrot and celery for later.

2Place the chicken, breast facing up, in a large pot (we use a 9-quart Dutch oven). Then, toss the 1/4 carrot, 4-inch piece of celery, onion top, smashed garlic clove, bay leaves, peppercorns, and 1 tablespoon of salt around the chicken.

3Pour in 12 to 14 cups of water, depending on the size of your pot. In the video, we used 14 cups. It is okay if the chicken is not fully covered; an inch or so of chicken breast above the water is okay.

4Cover the pot with a lid, turn the heat to medium-high, and bring to a simmer. Once the broth is at a simmer, reduce it so that it’s a gentle simmer — the bubbles should be slowly dancing around in the pot.

5Cook at a gentle simmer for 50 minutes. Peek under the lid occasionally to see if the heat needs to be reduced.

6After 50 minutes, the broth will be aromatic, and the chicken will be cooked through (you can test this with an internal temperature thermometer — it should read above 165 °F).

7Carefully transfer the chicken to a plate and allow it to cool until you can handle it.

8Strain the broth, wipe any foam stuck to the sides of the pot, and then pour the strained broth back into the pot used to make it. Place the pot back over medium heat, add the thyme, chopped carrots, and chopped celery.

Finish Chicken and Dumplings

1When it is cool enough to handle, shred the chicken by hand, removing all the bones and skin. Shred as big/little as you like. We keep the chicken in larger pieces.

2To make the dumpling batter, melt the butter. In a medium bowl, stir the flour, pepper, 3/4 teaspoon of salt, parsley, milk, and melted butter until mixed.

3Remove the thyme from the soup, scraping a few leaves off the bundle as you remove it.

4Stir the shredded chicken and any juices left on the plate into the soup.

5Bring the broth to a gentle simmer, and then use a spoon to scoop golf ball-sized portions of the batter into the soup, scraping them off with your finger. (If you have a large cookie scoop, scoop balls of batter into the soup.) Do this until all the batter is in the soup — it will look crowded. Some might sink.

6Cover with a lid and cook the dumplings at a low simmer for 5 to 7 minutes or until they look like they are firming up on the bottom. Then, carefully turn each one over to simmer the other side. If there’s no space for the liquid to bubble up past the dumplings, use a spoon and make a small hole in the middle of the pot.

7Once they are all turned over, simmer over low heat with the lid on for another 8 to 10 minutes. You can test a dumpling to check they are done — The center should look cooked through and fluffy, not doughy. When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart.

Adam and Joanne’s Tips

Onion top: We are only looking for a mild onion flavor in our broth. Slice an onion at the top, keeping the skins on. Use the top (what you would normally throw away) to make the broth, and save the onion for another recipe. You can also use a 1-inch slice of onion in its place.

Self-rising flour: Unlike all-purpose flour, self-rising flour adds baking powder and salt. For 2 ½ cups of homemade self-rising flour (what you need for this recipe), whisk 2 ½ cups all-purpose flour with 3 ¾ teaspoons baking powder and 1/2 teaspoon salt.

Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).

Pot size: The perfect size for this recipe is a 9-quart Dutch oven, which is large enough to make the broth and cook all the dumplings. I have also used a 7 ½-quart Dutch oven with this recipe and found that I could only fit 12 cups of water with my chicken. If you don’t have either of these, make sure the pot is large enough to hold at least 12 cups of water with the chicken.

Shortcut with leftover chicken: I highly recommend the homemade broth, but if you are short on time, use 10-12 cups of store-bought broth. Bring your chicken broth to a low simmer, and add chopped carrot and celery. Stir in 3 to 4 cups of shredded cooked chicken. Make the dumpling batter and cook by gently simmering them covered with a lid, per our instructions above.

Storing: This dish is best when fresh, but you can store it in the fridge for a couple of days and gently reheat. The dumplings will be slightly more moist and might fall apart, but the flavors will all be there. We do not recommend freezing them.

Make ahead tips: To reduce the preparation time of the recipe, you can make the broth and chicken up to three days in advance. When you are ready to serve, reheat the broth, add your carrots and celery, and then make your dumpling batter.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
501
/
Total Fat
14.4g
/
Saturated Fat
7g
/
Cholesterol
136.8mg
/
Sodium
1599.2mg
/
Carbohydrate
48.7g
/
Dietary Fiber
3.8g
/
Total Sugars
4.1g
/
Protein
42.4g

AUTHOR:

Joanne 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

Source link
April 11, 2026
Butter Bean Soup
We loved this tasty Butter Bean Soup that has lots of ham and cabbage plus onion and celery for amazing flavor! This soup can be made with dried or canned beans, or make it with Lima Beans if you can’t find butter beans.

PIN the recipe for Butter Bean Soup to try it later!

If Butter Bean Soup is something you’re not sure about, I hope you’ll stay with me for a minute. I wasn’t that familiar with them when I made this soup using Florida Butter Beans, and I discovered that they’re creamy and delicious!

If you can find them (or something similar) I highly recommend starting with dried butter beans that you’ve soaked overnight. That’s what I used when I first made this soup. But when I decided the soup desperately needed a photo update, I tried it with canned butter beans from the supermarket. And I was very happily surprised how good it was!

I first made Butter Bean Soup when I had a bad cold that hung on for weeks and needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds better than soup! I hope you try the recipe!

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.)

What type of beans did I use for Butter Bean Soup?

I made this soup the first time with dried Florida Butter Beans, (a type of heirloom baby lima bean) that I bought in San Francisco from Rancho Gordo Beans. I used canned butter beans when I updated the photos, and both those were delicious in this soup.

Are Butter Beans the same as Lima Beans?

According to many sources, butter beans and lime beans are the same type of legume. However, there is a difference. The name lima beans refers to the small green variety of these beans, that originated in Lima, Peru. The larger white and slightly creamier beans are often called butter beans, especially in the Southern part of the U.S.

Can you use a different type of bean?

If you’re still not sure about butter beans or lima beans, try the soup with a different type of white bean! I think Cannellini beans or pinto beans would both be a good choice.

How high in carbs is the Butter Bean Soup?

A soup recipe that starts with a pound of dried beans is not going to be low in carbs of course. This soup recipe as written has 29 net carbs and 21 grams of protein.

How to make this soup recipe lower in carbs:

If you want a version of Butter Bean Soup that’s lower in carbs, use fewer beans with more ham and cabbage.

How to Make Butter Bean 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. If you’re lucky enough to have dried Florida Butter Beans or another type of dried butter beans or large white beans, soak them at least 8 hours, then drain the beans.
2. If you’re using canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
3. Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
4. Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.)
5. For dried beans, simmer on low until the beans are tender, probably at least an hour or more.
6. For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
7. While the beans cook, finely chop the cabbage.
8. I used this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham.
9. Depending on how flavorful your ham is, you may want to add ham bouillon to the soup. Goya Ham Flavored Concentrate (affiliate link) is my favorite, but there are other good brands.
10. When the dried beans are nearly soft, add ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans).
11. Cook until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
12. And the last photo shows how my Butter Bean Soup looked after it had simmered long enough and was ready to eat.
13. Serve hot and enjoy!
Make it a Meal:

The Butter Bean Soup would be great with one of these low-carb breads to dip into the soup, and they won’t add many carbs:

Another way to cook Butter Beans:

If you like Butter Beans and want another way to use them, I love them in this Salad with tomatoes, olives, Feta, and basil!

Weekend Food Prep:

This Butter Bean Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 lb. dried butter beans (see notes for canned beans)

1 T olive oil

1 medium yellow onion, chopped small

1 cup chopped celery

1 tsp. dried thyme (or less, to taste)

2 quarts water

Goya Ham Bouillon, to taste (optional, but recommended)

2 cups finely chopped green cabbage

2 cups finely diced ham (see notes)

fresh ground black pepper to taste

Instructions

Soak dried beans for about 8 hours, then pour into colander, rinse, and let drain. (I think the best way to cook beans is to soak them all day while you’re at work, then cook at night.)

For canned beans, drain them into a colander placed in the sink and rinse well with cold water (until you don’t see any more foam.)

In heavy soup pot, heat olive oil, saute onion and celery 3-4 minutes, until starting to soften, then add thyme and saute 1-2 minutes more. Add beans and 2 quarts water (for dried beans) or 6 cups water (for canned beans).

Cook dried beans at a low simmer until they are starting to soften, adding a little more water occasionally if needed. (This could take an hour or more, depending on how fresh the beans are.)

Cook canned beans about 20 minutes at a low simmer.

When beans feel like they are about 3/4 soft (when you bite down on one) add ham flavor base (affiliate link) if using, finely chopped cabbage, and finely diced ham.

Cook about 30 minutes more (or maybe a little longer for canned beans), until beans are very soft, soup broth is very flavorful, and most of the cabbage has disintegrated into the soup.

Season to taste with fresh ground black pepper and serve the soup hot.

Notes

Use Rancho Gordo Florida Butter Beans, other dried butter beans, or baby lima beans to make this soup. Or use three or four 15-oz. cans of butter beans if you can’t find dried beans.

If you have a ham bone or some pieces of rind, by all means use them and remove when you serve the soup.

This recipe was created by Kalyn when she had Rancho Gordo Florida Butter Beans.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 272Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 21mgSodium 485mgCarbohydrates 41gFiber 12gSugar 7gProtein 21g

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:
Butter Bean Soup will be too high in carbs for a low-carb diet plan, but you can make a version that’s lower in carbs by using fewer beans and more ham and cabbage. Dried beans are approved for all phases of the original South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups 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:
The Butter Bean Soup recipe was first posted in 2007, after I had gotten the beans at Rancho Gordo Beans in the Ferry Building. The recipe was updated with better photos in 2014 and last updated with more information in 2026.
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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April 10, 2026
Easy Tortellini Soup Recipe
We love this cozy tortellini soup recipe! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.

I’m always happy when this vegetable tortellini soup is for dinner. It’s one of my favorite ways to use a package of store-bought tortellini. I enjoy so many of the soup recipes on Inspired Taste, but this one truly delivers on the comfort food front! It’s hearty, delicious, and quick.

Feel free to use your family’s favorite tortellini in the soup, which means you can try out different fillings to find what you love most.

Key Ingredients

Tortellini: I’m a fan of cheese-filled tortellini, but feel free to use your favorite kind. You’ll find plenty of options at the store, including spinach, chicken, and even vegan tortellini. Small ravioli is a great substitute! And if you don’t have tortellini, regular pasta works just fine. The soup itself is still delicious.

Veggies: I pack this hearty soup with onion, carrot, zucchini, garlic, and kale (or substitute spinach).

Tomato Paste and Spices: Tomato paste adds a bit of color and richness, while the spices add incredible flavor. I use Italian seasoning and crushed red pepper flakes. The pepper flakes are optional, but they add a nice little kick.

Broth: For a vegetarian tortellini soup, use vegetable broth. If that’s not a concern, chicken broth works great.

Fresh Herbs: I love finishing the soup with fresh herbs. Parsley and dill are my favorites.

Find the full recipe with measurements below.

How to Make My Favorite Tortellini Soup

Tip 1: Start with the aromatics. Cook chopped onions and carrots in a small amount of oil until they begin to soften. This simple step builds the base flavor for the soup. Then, layer in more flavor with minced garlic, tomato paste, Italian seasoning, and chopped zucchini.

Tip 2: Add the tortellini and kale at the end. Pour in the broth and simmer until the vegetables are tender. Then stir in the tortellini and a handful of torn kale (or spinach) in the soup. Cook for just a few minutes more, until the greens are wilted and the pasta is tender.

Tip 3: Make it creamy. Season the soup to taste, and if you’d like a creamy broth, add a splash of cream or non-dairy milk. I also love stirring in chopped fresh herbs, such as dill or parsley, right before serving for an extra pop of color and fresh flavor.

More Easy Soup Recipes

Easy Tortellini Soup

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

We love this quick and easy tortellini soup recipe made with store-bought pasta, a garlicky broth, and plenty of veggies. I usually keep it vegetarian and use cheese tortellini, but you can use whatever you love (spinach, sausage, chicken, or even vegan fillings). Most varieties are easy to find in larger grocery stores across the US.

4 Servings

Watch Us Make the Recipe

You Will Need

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

¼ teaspoon crushed red pepper flakes, omit if sensitive to spice

8 cups vegetable broth or chicken broth (1.8L)

1 package tortellini, 8 to 10 ounces

1 small bunch kale, thick stems removed and chopped

Splash cream or non-dairy milk, optional

Handful chopped fresh herbs like parsley or dill

Dash fish sauce, optional

Parmesan for serving, optional

Directions

1Cook onions and carrots: Heat the oil in a large pot, such as a Dutch oven, over medium heat. Add the onions and carrots, then cook, stirring occasionally, until they soften, about 5 minutes.

2Add zucchini and spices: Stir in the zucchini, garlic, tomato paste, Italian seasoning, and crushed red pepper flakes, and cook for one minute.

3Simmer: Pour in the broth, bring to a boil, and then reduce to a simmer. Cook the soup at a low simmer until the vegetables are tender, 10 to 15 minutes.

4Add tortellini and kale: Stir in the tortellini and kale, and cook for 5 to 10 minutes. Turn the heat to low and stir in the milk/cream (this adds a creamy texture to the broth, but you can skip it if you prefer a plain broth).

5To finish: Taste the soup and season with additional salt as needed. For extra flavor, add a few dashes of fish sauce (optional). Serve with chopped fresh herbs and grated parmesan cheese scattered on top (optional).

Adam and Joanne’s Tips

Storing: Keep leftover soup in an airtight container and refrigerate for up to 4 days.

Vegan tortellini soup: To make this soup vegan, look for a vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.

Fish sauce: This is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two to three dashes season the soup nicely. Think of fish sauce as salt on steroids. It doesn’t make the soup taste fishy but makes the flavor pop.

The nutrition facts provided below are estimates. We did not include optional ingredients and assumed regular (not low-sodium) vegetable broth.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
268
/
Total Fat
8.1g
/
Saturated Fat
2.6g
/
Cholesterol
23.7mg
/
Sodium
1369.4mg
/
Carbohydrate
41.3g
/
Dietary Fiber
3.3g
/
Total Sugars
7.9g
/
Protein
9.3g

AUTHOR:

Joanne Gallagher
Previous Post: Easy Creamy Vegetable Soup
Next Post: Best Veggie Burger We’ve Ever Made
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April 8, 2026
Healing Asian Soup with Ginger
I first made this healing Asian Soup with Ginger for a food blogging friend who was going through chemotherapy, and it’s warm and comforting.

PIN Healing Asian Soup with Ginger!

This Healing Asian Soup with Ginger is a recipe I created when a lovely food blogging friend was going through chemotherapy, and it’s a wonderful tummy soothing soup whenever you need something like that. Of course chicken broth is a well-used treatment for all kinds of sicknesses, so the soup has that for the base.

But the most important thing about the soup is lots of fresh ginger, simmered in the broth to bring out all the ginger flavor and healing properties! Ginger is known to help with stomach issues. And this soup is easy to make, because of course you don’t want to cook much when your stomach feels queasy. And while I hope you don’t need to make a soup like this one too often, it will be soothing and also tasty if you need it!

What ingredients do you need?

Easy Steps for Making Healing Asian Soup with Ginger:

(Scroll down for complete recipe with nutritional information.)
1. Nothing sounds more healing to me than soup with lots of ginger to soothe the tummy. You can change the rest of this recipe any way you wish, but don’t skip the step of simmering the thick slices of ginger root in chicken stock.
2. For a clear soup, strain the chicken broth after you’ve simmered the ginger. (You can skip this step, but definitely the soup will be prettier and more appetizing if it’s strained. A coffee filter works well if you don’t have a yogurt strainer like the one I used above.)
3. Once you’ve infused the chicken stock with ginger and then strained it, add mushrooms, and cook one minute, then spinach and cook one minute more.
4. Then add just the slightest bit of green onion for another few seconds. This is a soup that’s healing, soothing, and easy to make.
Ingredients

4 cups chicken broth

4 thick slices fresh ginger root (or more)

1 cup sliced mushrooms

1 cup spinach leaves, sliced into thin ribbons

1 green onion, very thinly sliced

Instructions

In medium saucepan, bring chicken stock to a low simmer. (If you’re starting with canned chicken broth, I would simmer an additional 15-20 minutes to reduce the broth and make it more flavorful before you add the ginger.)

Add ginger slices and let simmer at least 15 minutes or longer. (Taste to see if you have as much ginger flavor as you’d like.)

If you’d like a clear soup, use a yogurt strainer or coffee filter to strain the ginger-infused chicken stock, then rinse pan and put strained stock back into pan. You can add a small amount of water if you feel the stock has reduced too much.

While ginger simmers in stock, wash and slice mushrooms and thinly slice spinach leaves.

Clean green onion and slice into very thin slices.

Bring infused stock back to a low simmer, then add mushrooms and simmer 1 minute.

Add sliced spinach and simmer one minute more.

Turn off heat and add green onions, then serve soup hot, with chopsticks to eat the veggies after you drink the broth.

Notes

I used my homemade chicken stock for this soup, but if you don’t have homemade stock just use three cans of chicken broth and simmer to concentrate the flavor.

This recipe created by Kalyn with inspiration from several Asian cookbooks.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving

Calories 37Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 5mgSodium 957mgCarbohydrates 5.1gFiber 2gSugar 2.3gProtein 3.8g

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:
This healing and tasty soup is low in carbs and suitable for all phases of the original South Beach Diet, and it’s also gluten-free, Paleo, and Whole 30 approved.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Barbara from Winos and Foodies was one of those wonderfully genuine and positive people that everyone loved, even those of us who lived halfway around the world from her and could only enjoy her spirit through the internet. When Barbara courageously shared the news that her cancer had returned, Ilva and Bron organized a giant virtual hug for Barbara to let her know how much healing energy was being sent her way. This soup was my contribution to that event. Sadly, Barbara lost her battle with cancer in 2012. At that time I dedicated a recipe to her memory, and her spirit is greatly missed in the food blogging world.
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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April 8, 2026
Anasazi Bean Soup (Slow Cooker or Stovetop)
Anasazi Bean Soup is a fun soup I used to make with my fourth grade students as we learned about the ancient people who lived in Utah! And there are instructions for making this tasty soup with other beans, and it came be made in the slow cooker or on the stove.

PIN Anasazi Bean Soup to try it later.

Anasazi Bean Soup is made from delicious dried beans that are an interesting part of Utah history! When I taught fourth grade we learned about the earliest Utah people, and the word Anasazi means “ancient ones.” I used to cook these beans every year for the students when we had our Anasazi Feast at school.

And I do love the delightful flavor of these ancient beans! In Salt Lake I can find Anasazi Beans at Whole Foods, or you can order them online. Unfortunately they lose much of the delightful speckled look when they’re cooked, but they still taste great.

You can also make this tasty soup with pinto beans if you can’t locate the Anasazi beans. I like to make Anasazi Bean Soup in a slow cooker, but if you’re not a crockpot fan, I’ve got instructions for cooking them on top of the stove in the complete recipe below.

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.)

What are Anasazi Beans?

I learned about Anasazi Beans when I taught Utah history! The Anasazi people were early native Americans living in the four corners area as far back as 130 A.D. They often lived in the structures called cliff dwellings. Anasazi Beans were one of very few crops cultivated by these people, and the beans were first found in the ruins.

What makes Anasazi Beans so good?

Anasazi Beans are a slightly sweet bean that contains less of the gas-producing carbohydrates found in many types of dried beans!

What size Slow Cooker did I use?

I’d recommend at least a 5 Quart Slow Cooker (affiliate link) for this recipe, and a slightly bigger size wouldn’t hurt.

Can you make Anasazi Bean Soup on the stove?

Scroll down to the complete recipe below and you’ll find easy instructions for making this tasty soup on the stove.

How to make Anasazi Bean Soup (Slow Cooker or Stovetop):

(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. I first bought Anasazi Beans from Ranch Gordo but now I don’t find them on their website. Luckily you can buy Anasazi Beans at Amazon.com! (affiliate link)
2. I soaked the beans overnight in cold water in the crockpot. I recommend soaking for this soup, so plan ahead.
3. In the morning, drain beans, discard the soaking water, and return beans to the crockpot with 8 cups of water.
4. Chop one cup each of finely chopped onion, carrot, and celery, and add to the crockpot.
5. Chop 2 cups ham into small cubes and add to the crockpot.
6. I always buy a ham with a rind on it, and I add the rind to the soup for even more flavor.
7. Add 2 cups of very finely chopped green cabbage to crockpot.
8. Add dried parsley, garlic powder, onion powder, and bay leaves to crockpot and start to cook on high.
9. Depending on the model of slow cooker you have and how hot it gets, you may want to reduce heat to low after 4-5 hours.
10. After the soup has cooked for about 8 hours (or a bit less if your slow cooker gets hotter), I remove ham rinds and taste to see if I want to add ham flavor base. I love Goya Ham Flavor Concentrate (affiliate link), for a flavor-boost in soups with ham. (This is optional, some ham is so flavorful you won’t need it.)
11. Soup is done when the beans are starting to break apart and the cabbage has almost completely dissolved into the soup.
12. Cooking time will depend on how hot your slow cooker gets, but the soup in this photo was cooked nearly 10 hours on high.
13. Serve hot, with a sprinkle of balsamic vinegar if desired.
14. If you prefer making this soup on the stove, scroll down to the complete recipe below.
Weekend Food Prep:

This recipe for Anasazi Bean Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

1 pound dried Anasazi Beans, soaked overnight in crockpot

1 cup diced celery

1 cup diced carrots

1 cup diced onion

2 cups very finely chopped cabbage

2 cups ham, cut into small dice

ham rind if available (remove for the last few hours of cooking time)

8 cups water (you can also use partly ham stock if you have it)

2 T dried parsley

1-2 T garlic powder

2-3 tsp. onion powder

2-3 bay leaves

fresh ground black pepper to taste

ham flavored concentrate or ham bouillon (optional but good)

balsamic vinegar for serving, optional

Instructions

Soak beans overnight in cold water in the crockpot.

The next morning, drain beans, discard soaking water, and put beans back in the crockpot with 8 cups water (or a combination of water and ham stock if you have it.)

Cut up celery, carrots, onions, cabbage, and ham.

Put all ingredients in crock pot (including ham rind if you’re lucky enough to have some) with dried parsley, garlic powder, onion powder, and bay leaves, and start to cook on high. (It may look like there isn’t enough liquid, but in the crock pot foods give up liquid and you end up with more than you started with.)

I cooked this soup on high for 10 hours or longer, until about half of the beans have disintegrated into the soup and the cabbage is mostly dissolved. My large crock pot is the original “slow-cooker” type, which may cook a bit less hot than some. If you have a newer model, you might want to cook on high 4-5 hours, then reduce to low.

After about 8 hours, remove ham rind if using, then taste for seasoning and add ham bouillon or ham flavor concentrate if desired. (Use of this is optional, and will depend on how much flavor is in your ham. If you have really good ham you might not need it.)

Cook until beans are starting to break apart and the cabbage has mostly dissolved into the soup.

Serve Anasazi Bean Soup hot, with a drizzle of balsamic vinegar if desired. This soup freezes well.

Stovetop Instructions:

You could cook this on the stove if you don’t have a crock pot or want it done sooner.

For stovetop cooking, add all ingredients to heavy soup pot and simmer about 3 hours, or until beans are very well done and cabbage has disintegrated into the soup.

I would increase the amount of water I started out with by several cups for cooking it on the stove, since some of the liquid will evaporate.

Check for seasoning after a few hours, and add more ham ham flavor base as desired.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 195Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgSodium 1006mgCarbohydrates 24gFiber 5gSugar 9gProtein 19g

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:
Dried beans are considered a “good carb” on the original South Beach Diet, but you’d have to leave out the carrots for this Crockpot Anasazi Bean Soup to be approved for phase one. Soup with Beans is high in carbs for a traditional low-carb diet.

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 tasty soup made with Anasazi Beans was first posted in 2006, when I was still teaching and making Anasazi Bean Soup at school! In those days, a lot of kids would request their mom to make the soup at home. The recipe was last updated with more information in 2025.
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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April 7, 2026
Red Lentil and Chickpea Soup
I love the smoked paprika in this Red Lentil and Chickpea Soup and this crockpot soup also has onions and tomatoes. And this soup with red lentils and chickpeas is also vegan, for those who care about that!

PIN Red Lentil and Chickpea Soup to try it later!

I’ve been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe using it. Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in a cookbook.

This Red Lentil and Chickpea Soup was one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up.

And no matter how much we long for spring, you know there’ll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it’s a cold day where you are.

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.)

Can you make this lentil and chickpea soup with brown lentils?

You can make the soup with brown lentils of course. But red lentils dissolve more quickly and add amazing color to the soup, so I recommending using red lentils if you can.

Can you make Red Lentil and Chickpea Soup with chicken stock?

If you don’t care about the soup being vegetarian or vegan you can definitely use chicken stock or canned chicken broth in this soup.

Love your slow cooker?

If you’re still a slow cooker fan you can use Slow Cooker to find all my slow cooker recipes. And you can also find lots of Slow Cooker / Instant Pot Recipes on my other site!

How to Make Red Lentil and Chickpea 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. Saute a generous amount of chopped onion in olive oil, then add garlic, smoked paprika and other spices and cook 2-3 minutes more.
2. Add the onions and spices to the crockpot along with red lentils, chickpeas, and vegetable stock.
3. Let the soup cook for 2-3 hours on high, or until the lentils are very soft and starting to dissolve.
4. Add 2 cans petite diced tomatoes plus the juice and cook for 2 hours longer on high. The lentils and chickpeas should both be quite soft when the soup has cooked this long.
5. Remove about half of the soup and puree completely with an Immersion Blender (affiliate link), food processor, or blender. (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.)
6. Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot.
7. If you’re not vegan, this is good with a dollop of sour cream.
More Slow Cooker Soup You Might Like:

Weekend Food Prep:

This recipe for Red Lentil and Chickpea Soup 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 large yellow onion, diced small

1 T olive oil

1 T minced garlic

1 tsp. smoked paprika

1 tsp. sweet paprika

1/2 tsp. dried thyme

1/2 tsp. salt

fresh ground black pepper to taste

1 cup red lentils

2 15 oz. cans chickpeas, rinsed

5 C vegetable stock (see notes)

2 14.5 oz. cans petite dice tomatoes

Instructions

Heat olive oil in frying pan and saute the diced onion until it’s soft and starting to brown lightly, about 5 minutes.

Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant.

Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock.

Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 2 1/2 hours. Cooking time will depend partly on how old the lentils are.)

When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for about 2 hours more on high, or until the lentils and chickpeas are both quite soft.

Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.)

Puree the soup you removed using an immersion blender, food processor, or blender. (If you’re using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)

Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot.

Notes

Use 3 cans vegetable broth and a little water if you want to use broth from a can. Please don’t skip the Smoked Paprika (affiliate link) because it adds amazing flavor to the soup.

I used a 3.5 quart slow cooker (affiliate link).

I haven’t frozen this soup, but I have no doubt that it freezes well, so make a double batch if you only have a big CrockPot.

Recipe created by Kalyn.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 238Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 630mgCarbohydrates 38gFiber 11gSugar 7gProtein 12g

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!
South Beach Diet / Low-Carb Diet Suggestions:
Red Lentil and Chickpea Soup is made with low-glycemic ingredients, and would be approved for any phase of the original South Beach Diet. However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one so unless you have a very small serving I would consider this phase two for the South Beach Diet. This is too high in carbs for low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker 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 for Red Lentil Chickpea Soup was posted in 2011. 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.

Source link
April 6, 2026
Easy Creamy Vegetable Soup Recipe
This easy creamy vegetable soup recipe is incredibly delicious and made in one pot with a short list of healthy ingredients.

I’ve been making this creamy vegetable soup for over 15 years. It’s a staple soup for my family, the one we turn to when we need a little comfort or an easy meal.

Our recipe below is for a blended vegetable soup. For a brothy veggie soup, see this Easy Vegetable Soup.

Key Ingredients
- Vegetables: I keep this vegetable soup really simple with onions, garlic, carrots, and celery. If you have other veggies in the fridge that need to be used up, feel free to add them. I’ve added zucchini, summer squash, and even winter squash cubes to this and loved it.
- Potatoes: Instead of using a roux made with butter and flour, we add a pound of potatoes to make this soup thick and creamy. I prefer thin-skinned potatoes like Yukon Gold and don’t peel them. You can substitute sweet potatoes.
- Broth: This recipe calls for vegetable broth or chicken broth. You can make your own or buy it. When looking for store-bought veggie broth, I go for the brands that include mushrooms (these tend to have more flavor).
- Thyme and Bay Leaves: I love these for their classic flavor. You can use fresh or dried.
- Something Creamy: When the soup is blended, I stir in something creamy to make things extra delicious. I love cream or half-and-half, but you can use dairy-free coconut milk or this homemade cashew cream.
Find the full recipe with measurements below.

How to Make the Best Creamy Veggie Soup

Tip 1: Cut all the veggies to the same size. So that everything cooks quickly and evenly, chop your vegetables into similar sizes. Remember that this soup is eventually blended, so there’s no need for perfect cuts, though. I cook onions, carrots, and celery in a big pot until softened. Then, I add potatoes, garlic, broth, and herbs.

Tip 2: Remove your bay leaf before blending. The vegetables will be soft after simmering for 15 minutes. Then you will blend. Before you do, remove the bay leaf and thyme stalks (the leaves will have fallen off into the soup). Then, blend the vegetables into a creamy soup. I’ve lost count of how many times I’ve forgotten a bay leaf before blending soup. The thyme stalks and bay leaf don’t soften well enough to blend in, so it really is best to remove them!

Tip 3: Finish with something creamy. The potatoes really make this soup thick and creamy, but I still love adding a splash of cream or half-and-half just before serving. You can skip it or use a dairy-free option like coconut milk. It’s amazing all by itself, but I love topping it with some homemade croutons.

More Creamy Soup Recipes
Easy Creamy Vegetable Soup

PREP
5 mins

COOK
30 mins

TOTAL
35 mins

You will love this easy, delicious, and creamy vegetable soup recipe. Don’t worry too much about how you prep the vegetables. You should be fine as long as they are all of a similar size. Since this is a blended soup, you do not need to mince the garlic cloves. Just peel and cut them in half.

We have been making this soup for years. It’s simple to make, healthy, and comforting. Throw lots of vegetables into a big pot, add stock and herbs, and then simmer until done. Blend, and it is ready to eat. For a brothy soup, see this Homemade Vegetable Soup.

Makes 4 Servings

Watch Us Make the Recipe

You Will Need

1 large onion, chopped into ½-inch pieces

1 pound carrots, peeled and chopped into 1/2-inch pieces, 4 to 5 medium carrots

4 celery sticks, chopped into ½-inch pieces

1 tablespoon olive oil

Salt, as needed

¼ teaspoon crushed red pepper flakes

1 pound thin-skinned potatoes, chopped into ½-inch pieces, 3 medium potatoes

3 garlic cloves, peeled and halved

3 cups vegetable broth or chicken broth (710ml)

2 bay leaves

3 sprigs fresh thyme or ½ teaspoon dried thyme

¼ cup half-and-half, cream, or coconut milk (60ml)

Directions

1Cook the veggies: Heat the oil in a large pot over medium-high heat. Toss the onion, carrots, and celery around in the oil. Sprinkle with ½ teaspoon of salt and add the red pepper flakes. Cook, stirring occasionally, until the vegetables sweat, soften, and smell sweet, 5 to 10 minutes.

2Add the potatoes: Stir in the potatoes, garlic halves, bay leaves, and thyme. Cook for 5 minutes. Add more oil if the pot seems dry.

3Simmer the soup: Pour in the broth and bring to a boil. Reduce to a simmer and cook until you can easily pierce the potatoes with a fork, about 15 minutes.

4Blend the soup: Remove the soup from the heat. Take out the bay leaves and thyme sprigs and discard them. Use an immersion blender, stand blender, or food mill to puree the soup until smooth.

5To finish: Stir in the cream. Taste for seasoning and adjust with more salt and pepper if necessary.

Adam and Joanne’s Tips

Storing: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it! Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating: Add to a saucepan over medium-low heat and cook, stirring occasionally, until hot. You can also microwave it. Use a spoon or whisk to bring the soup back together if it is separated.

Vegan vegetable soup: Use either homemade veggie broth or store-bought broth, and look for one that is heavy on mushrooms for the most flavor. Add full-fat coconut milk or cashew cream at the end.

Substitute the potatoes: Try 1 can of drained and rinsed white beans. Once blended, they make the soup creamy and add a little extra protein.

The nutrition facts provided below are estimates. We included ¼ cup of half and half in the calculations and assumed 4 servings. We omitted salt from the calculations since you will need to add it to your taste.

Nutrition Per Serving
Calories
234
/
Protein
6 g
/
Carbohydrate
41 g
/
Dietary Fiber
7 g
/
Total Sugars
8 g
/
Total Fat
6 g
/
Saturated Fat
2 g
/
Cholesterol
6 mg

AUTHOR:

Joanne 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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April 5, 2026
Greek Lentil Soup (Slow Cooker)
Greek Lentil Soup with tomatoes, spinach, lemon, and Feta cheese is a perfect vegetarian soup to make in the slow cooker! And this soup is a must-make for people who love Greek flavors, and it’s surprisingly low in net carbs for a soup with lentils.

PIN the Greek Lentil Soup Recipe to try it later!

This Greek Lentil Soup recipe might remind you how I’m a long-time fan of lentils, and have some soup recipes using them. But I spotted Greek Lentils with Spinach and Feta in the American Heart Association Healthy Slow Cooker Cookbook (affiliate link). And I couldn’t resist turning that recipe into a soup!

This slow cooker soup with Greek flavors starts with lentils, chopped celery and onion, garlic, vegetable (or chicken) stock, canned tomatoes, and spices. I added more vegetables and stock so it wasn’t as much of a splurge on carbs. And if you chop the vegetables the night the soup is easy to throw in the slow cooker in the morning and let it cook all day.

When you get home, add chopped spinach to the soup with some lemon juice and cook a bit longer, then scoop into bowls, add Feta, and you have a tummy-warming soup for dinner. I’ve never used Feta on soup, but I loved how it added a vibrant burst of flavor. And if you like these Greek flavors, I bet you’ll want to make Greek Lentil Soup over and over!

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 with ingredient amounts.)

What gives this lentil soup the Greek flavors?

The ingredients that give this recipe Greek flavors are thyme, Greek oregano, Greek Seasoning, tomatoes, spinach, lemon, and of course Feta Cheese!

Can you use other colors of lentils for this Greek Soup?

You can definitely make this soup with other colors of lentils, but cooking time might be slightly different, and red lentils in particular cook much more quickly than brown ones.

How many carbs are in this Greek Lentil Soup Recipe?

This tasty lentil soup with Greek flavors has only 12 net carbs per serving, and 7 grams of protein.

Want more tasty ideas for soup?

Use Soup Recipes to see all the soups that have been featured on Kalyn’s Kitchen. You can also search “lentils” if you want more recipes with lentils!

How to make Greek Lentil Soup in the Slow Cooker:

(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. Start with 2 cups regular brown lentils. (Lentils that are fresher will cook more quickly, so take that into account for timing.)
2. Finely chop one medium onion and 1 cup of celery. (Do this the night before if you want to get this in the slow cooker early in the morning!)
3. Put lentils, onions, celery, vegetable (or chicken) stock, Greek Seasoning, Dried thyme, dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.
4. Cook on high about 4 hours or on low for 8-9 hours, until the lentils are as soft as you prefer. (Slightly longer cooking time won’t matter, either on high or low.)
5. After nearly 4 hours on high the lentils were soft but still kept their shape.
6. When the lentils are softened to your liking, chop the spinach (and wash in salad spinner if needed.)
7. Add chopped spinach to the soup with lemon juice, turn to high if cooking on low, and cook for 30 minutes more. (Add more stock at this point if the soup seems thicker than you’d like.)
8. When the spinach is nicely softened, serve Greek Lentil Soup hot, garnished with Feta cheese if you like the sound of that.
Make it a Vegetarian Meal:

Either Olive Bread or Savory Almond Flour Bread would be perfect to serve on the side with this Greek Lentil Soup!

Want more meatless soup recipes?

Check out Amazing Vegetarian and Vegan Soups on my Slow Cooker or Pressure sites to see lots of meatless soup ideas for the slow cooker or Instant Pot!

Weekend Food Prep:

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

2 cups brown lentils (washed and picked over if needed)

8 cups vegetable broth (or more)

1 medium onion, diced small

1 cup chopped celery, chopped into fairly small pieces

1 T Greek Seasoning

1 tsp. dried thyme

2 tsp. dried Greek or Turkish oregano

1 T minced garlic

fresh-ground black pepper to taste

one 14.5 oz. can petite diced tomatoes

1 bunch spinach leaves, stems cut off, chopped and washed

2 T fresh-squeezed lemon juice (or a little less if you’re not that into lemon)

crumbled Feta Cheese for serving (optional, but good)

Instructions

Chop onions and celery and measure 2 cups brown lentils. (Do this the night before and store in the fridge in a Ziploc bag if you want to get this into the slow cooker quickly in the morning.)

Put the lentils, onions, celery, vegetable broth, Greek Seasoning (affiliate link), dried thyme (affiliate link), dried oregano, minced garlic, black pepper, and canned tomatoes with juice into the slow cooker.

Cook on high for about 4 hours or on low for 8-9 hours, or until the lentils are as softened as you’d like them. (Cooking time will partly depend on how fresh your lentils are; lentils that have been on the pantry or store shelf for a while will take a little longer to cook.)

When the lentils are softened as much as you’d like, chop the spinach and wash in salad spinner if needed.

Add spinach and lemon juice to the soup, turn slow cooker to high if you were cooking on low, and cook about 30 minutes more. (A little longer won’t hurt, but the longer you cook the spinach the darker green it will get.

Add another cup or two of stock at this point if the soup seems thicker than you’d like.)

Serve the Greek Lentil Soup soup hot, with a tablespoon or two of crumbled Feta sprinkled on each serving if desired.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 108Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 3mgSodium 1367mgCarbohydrates 18gFiber 6gSugar 5gProtein 7g

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:
I’m not tagging the recipe low-carb, but the Greek Lentil Soup is relatively low in net carbs for a soup with lentils. Dried beans or lentils are approved for all phases of the original South Beach Diet although portion size is limited for Phase One.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more 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 for a meatless slow cooker lentil soup with Greek flavors was posted in 2014. It was last updated with more information in 2026.
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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April 5, 2026