Soup Recipes
These soups come from the recipe book of Sandra Mills, and they are the soups of a real family kitchen: a homemade chicken soup simmered with parsnips and a whole onion, a turkey vegetable barley soup made from the holiday carcass, French onion soup baked in crocks, a vegetarian split pea, a quick minestrone, a silky carrot soup with fresh ginger, a chilled summer gazpacho and an old-fashioned New England haddock chowder.
Several are made for the freezer. Sandra freezes her soup in saved quart jars, filled to about an inch from the top. For more soups on the site, try the New England Clam Chowder and the Creamy Chicken Wild Rice Soup.
8 soup recipes
French Onion Soup1 hr 10 min total | 4 crocksAn easy French onion soup of sauteed onions, beef bouillon and Bovril, reduced by half and baked in crocks under toasted French bread and melted mozzarella. Serves 4.
Turkey Vegetable Barley Soup2 hr 20 min total | A large potA hearty soup made from the leftover turkey carcass with onions, carrots, celery and other vegetables plus a vegetable barley soup mix, simmered about 2 hours. Freezes well.
Homemade Chicken Soup2 hr 15 min totalOld-fashioned homemade chicken soup: bone-in chicken simmered for 2 hours with carrots, celery, parsnips, a whole onion and other vegetables.
Vegetarian Split Pea Soup4 hr 20 min totalA hearty vegetarian split pea soup simmered 3 to 4 hours with sauteed onion, garlic, celery, potato and carrots, finished with red wine, thyme, a touch of sesame oil and vinegar.
Minestrone Soup12 hr 35 min total | 8 one-cup servingsA quick minestrone of onion, carrot, celery, cabbage, peas and lima or kidney beans simmered in bouillon and finished with spaghetti sauce. Makes 8 one-cup servings.
Carrot Soup with Ginger50 min totalA smooth, bright carrot soup pureed with onion and fresh ginger, seasoned with cinnamon and finished with a swirl of light cream.
Gazpacho with Garlic Croutons2 hr 25 min total | 6 servingsChilled gazpacho of blended tomato puree, green pepper, onion and cucumber with tomato juice, olive oil, vinegar, garlic and cumin, served with garlic croutons and garnishes. Serves 6.
New England Fish Chowder50 min totalA simple New England fish chowder of haddock and potatoes simmered until the fish flakes, with sauteed onion and evaporated milk stirred in at the end.
Common questions
- How do I freeze homemade soup?
- Cool it quickly, then freeze it in airtight containers or jars, leaving about an inch of space at the top for expansion. Most broth and vegetable soups keep 2 to 3 months frozen.
- Can soups with milk or cream be frozen?
- They can turn grainy. Freeze the soup before adding the dairy, then stir it in when you reheat.
- How long does homemade soup keep in the refrigerator?
- Plan on 3 to 4 days, covered, in the refrigerator.