Our collection of easy recipes allow you to have a comforting bowl of homemade soup for lunch, on its own or paired with salads and sandwiches. Choose from classics such as chicken noodle, tomato, minestrone, split pea, vegetable, and tortilla soup.

You can make this soup all year long with canned whole peeled tomatoes. Chicken stock, tomato paste, sauteed onion, and fresh thyme add extra flavor. Puree half the soup to get a silky texture while still keeping flavorful chunks of tomato.

This homemade chicken soup is ready in less than an hour. Chicken breasts and thighs are poached in low-sodium stock to make the soup base, then the meat is shredded before being put back into the soup. Add broken strands of spaghetti, sliced carrots, frozen peas, and the shredded chicken to complete the dish. Use the leftover cooked chicken thighs later in the week.

Smoky bacon infuses this hearty lentil soup, which only requires 20 minutes of prep time. To make this soup vegetarian, use vegetable broth in place of the chicken broth and omit the bacon, cooking the onions and carrots in 1 tablespoon olive oil.

This quick and budget-friendly Mexican soup can be ready in just 15 minutes, thanks to canned black beans and tomatoes, and frozen corn. Crushed tortilla chips added at in the last few minutes of cooking add extra texture and substance.

Hearty and nutritious, this soup stars butternut squash and chicken thighs flavored with onions, cumin, and ground coriander. Roasting the chicken, butternut squash, and onion before adding them to low-sodium broth or water deepens the flavor of the dish. Mash some of the cooked vegetables in the soup to make it thick and chunky.

This vegetarian soup for two couldn't be any quicker to make. Canned white beans and vegetable broth are flavored with garlic, scallions, and oregano, then the finished soup is topped with freshly grated Parmesan cheese. Serve with crusty bread for an easy and satisfying lunch.

This simple soup and sandwich combo takes only 20 minutes to prepare. The easy soup is made with frozen peas and reduced-sodium chicken stock (use vegetable stock if you prefer) and pairs perfectly with grilled cheddar and scallion Panini.

Hearty and satisfying, this soup is packed with chunks of cooked turkey breast, thinly sliced sweet potato, diced tomatoes, and escarole. If you like, substitute leftover cooked chicken for the turkey.

The flavor of smoky bacon is infused throughout this creamy chowder by sauteing chopped onion in the rendered fat, then adding chicken broth, diced potatoes, broccoli florets, and corn kernels to the same pot. This soup is further enriched with milk and served topped with crumbled bacon.

This nutritious Italian soup is packed with flavorful vegetables and herbs, including cabbage, green beans, cannellini beans, potatoes, rosemary, and fresh basil. For a less traditional version, try swapping zucchini for green beans, kale for cabbage, and chickpeas for cannellini beans.

The soup in this easy lunch combo is prepared by charring a red bell pepper and cherry tomatoes under the broiler to intensify their flavor, then pureeing the broiled vegetables with additional fresh tomatoes and tomato juice. Pair the soup with wraps of thinly sliced ham, goat cheese, and peppery arugula on lavash bread.

If you have leftover mashed potatoes, you can prepare this creamy and delicious soup in mere minutes. Cook chopped leeks in butter until soft, add low-sodium chicken or vegetable broth and fresh thyme, then whisk in the potatoes.

Mushrooms, barley, and beef broth give this soup its earthy flavor. Smoky bacon, onion, garlic, and slightly sweet tomato paste add depth. This recipe calls for quick-cooking barley, which has the same nutty flavor as pearl barley but cooks in about half the time.

This hearty soup for two features tomatoes, zucchini, frozen cauliflower, and ditalini (a short, tubular pasta). This recipe takes just 20 minutes to prepare, and can be served immediately or refrigerated overnight once cooled.

Dried split peas and chunks of russet potato add up to a hearty meatless soup. Green peppers, carrots, and onion bump up the vegetable quotient, seasoned with minced garlic and dried thyme.

Tomato soup and grilled cheese sandwiches are an all-American classic. Here, the creamy soup is made with fresh tomatoes, then pureed in a blender to get a smooth texture. This grilled cheese sandwich is extra-flavorful, with a filling of Gruyere and crisp bacon.

This thick and nourishing soup combines canned navy or cannellini beans with short, tubular pasta such as ditalini or tubetti. The flavor is enhanced by a small amount of bacon with garlic, carrots, onion, and tomato paste. Make this soup vegetarian by replacing the bacon with two tablespoons olive oil, and substitute vegetable stock for chicken stock.

Curry powder, garlic, and onion boost the flavor of mild zucchini and potato in this pureed soup. Enjoy it warm or chilled, topped with sliced toasted almonds. To store, refrigerate the soup in an airtight container until ready to serve.

This rich cheese soup calls for grated cheddar. Thinly sliced mushrooms and grated carrots contribute fresh flavor and bursts of color.

Any vegetables, fresh or frozen, will work in this soup, so feel free to be creative. Leeks, onions, celery, canned tomato, tomato paste, and broth make the versatile soup base. This recipe makes 8 servings, but is easily multiplied for extra-large batches.