13 Kid Friendly Soup Recipes They’ll Actually Eat

As a mom, I love seeing my kids’ faces light up when they enjoy a meal that’s secretly packed with nutrients.

Soup has always been my go-to trick for combining comfort and nourishment.

Picture a warm bowl of Chicken Noodle Soup with tender chicken and soft noodles or a Cheesy Broccoli Soup that’s both creamy and veggie-packed.

Ready to explore more kid-friendly soups that could become your family’s new favorites?

Classic Chicken Noodle Soup

Chicken noodle soup is a comforting and hearty dish that’s perfect for a cozy family meal, especially on chilly days. This classic recipe is kid-friendly, ensuring even the pickiest eaters will enjoy its warm and savory flavors. With tender chunks of chicken, wholesome vegetables, and soft noodles simmered in a flavorful broth, this soup isn’t only delicious but also nourishing.

This recipe for classic chicken noodle soup serves 4-6 people, making it an ideal choice for family dinners or a warming lunch. It’s simple to prepare and can be made with ingredients that are likely already in your pantry, bringing comfort in both preparation and consumption.

Let’s explore the ingredients and instructions to create this delightful dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, sliced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded or cubed
• 2 cups egg noodles
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté these vegetables for about 5-7 minutes or until they’re tender and the onions are translucent.
2. Build the Broth: Pour in the chicken broth and bring the mixture to a gentle boil. This will be the base of your soup, so make sure to use a quality broth for the best flavor.
3. Add the Chicken: Once the broth is boiling, add the cooked and shredded (or cubed) chicken into the pot. Reduce the heat to a simmer, allowing the flavors to meld together. Let it simmer for about 10 minutes.
4. Cook the Noodles: Add the egg noodles to the simmering soup. Stir occasionally to prevent the noodles from sticking together. Cook according to the package instructions, usually about 7-10 minutes, until the noodles are tender.
5. Season the Soup: Stir in the dried thyme and dried parsley. Season the soup with salt and pepper to taste. If desired, adjust the seasoning based on your preference.
6. Finish and Serve: Once the noodles are cooked, remove the soup from the heat. Ladle into bowls and garnish with fresh parsley if using. Serve hot and enjoy!

Extra Tips:

When making classic chicken noodle soup, it’s best to use chicken that’s already cooked, such as leftover roasted chicken or a rotisserie chicken from the store, for convenience and added flavor.

Feel free to customize the vegetables based on what your family enjoys—peas or corn can be great additions. Additionally, if you prefer a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it into the soup to thicken the broth slightly.

Finally, remember that fresh herbs can enhance the flavor of your soup greatly, so don’t hesitate to add more if desired.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a delightful dish that’s both comforting and kid-friendly. This delicious soup combines fresh tomatoes, fragrant basil, and a touch of cream to create a warm, velvety texture that’s perfect for any time of the year.

Whether served as a starter or a light meal, this soup is sure to be a hit with both children and adults alike. Its mild yet flavorful taste makes it a wonderful way to encourage kids to enjoy their veggies.

This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends. The soup is straightforward to prepare and doesn’t require any complex techniques, making it a great choice for cooks of all experience levels.

With just a few fresh ingredients and some basic kitchen staples, you’ll have a delicious homemade soup ready in no time.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28-ounce) cans of whole peeled tomatoes
• 1 cup vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves, chopped
• Parmesan cheese, grated (optional, for garnish)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
2. Stir in the minced garlic and cook for an additional 1-2 minutes, making sure not to let the garlic burn.
3. Add the Tomatoes: Pour in the canned whole peeled tomatoes, including their juice, and break them up with a spoon.
4. Add the vegetable broth, stirring to combine with the onion and garlic mixture. Allow the soup to come to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This will help develop the flavors.
5. Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth.
6. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
7. Finish with Cream and Basil: Stir in the heavy cream, salt, pepper, and sugar.
8. Taste and adjust seasoning as needed. Add the chopped fresh basil and continue to simmer for another 5 minutes to allow the basil to infuse its flavor into the soup.
9. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.
10. Serve the soup hot with crusty bread or grilled cheese sandwiches for a complete meal.

Extra Tips:

For the best results, use high-quality canned tomatoes, as they’re the star of this dish.

If fresh tomatoes are in season, feel free to substitute them for an even fresher taste. You can adjust the creaminess of the soup by varying the amount of heavy cream used, or substitute with coconut milk for a dairy-free version.

Finally, if you like a bit of spice, consider adding a pinch of red pepper flakes while sautéing the onions for a little kick.

Cheesy Broccoli Soup

Cheesy Broccoli Soup is a delightful and comforting dish that’s perfect for kids and adults alike. This creamy and cheesy soup is a great way to incorporate vegetables into your little one’s diet while guaranteeing they enjoy every spoonful. The combination of tender broccoli and rich cheese makes for a flavorful and nutritious meal that’s both easy to prepare and satisfying to enjoy on a chilly day.

This recipe serves 4-6 people, making it an excellent choice for family dinners or as a warming lunch option. The soup is made with simple, wholesome ingredients that are likely already in your kitchen, and it comes together in no time. Whether you’re looking to please picky eaters or introduce your kids to the joys of vegetables, this Cheesy Broccoli Soup is sure to be a hit.

Ingredients (serving size: 4-6 people):

• 4 cups fresh broccoli florets
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup whole milk
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)

Cooking Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli thoroughly and cutting it into small florets. This guarantees the broccoli cooks evenly and blends well into the soup.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Cook the Broccoli: Add the broccoli florets to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let the broccoli cook for about 10-12 minutes, or until it’s tender.
4. Blend the Soup: Once the broccoli is tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
5. Thicken the Soup: In a small bowl, whisk together the flour and milk until smooth. Slowly add this mixture to the soup, stirring constantly to prevent lumps. Continue to simmer the soup for another 5-7 minutes, allowing it to thicken.
6. Add the Cheese: Reduce the heat to low and gradually stir in the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy. Season with salt, black pepper, and nutmeg, if using.
7. Serve: Ladle the soup into bowls and serve hot. You can garnish with extra shredded cheese or a sprinkle of fresh herbs for added flavor and presentation.

Extra Tips:

When making Cheesy Broccoli Soup, guarantee the cheese is added slowly and at a low temperature to prevent it from becoming grainy. If the soup is too thick for your liking, you can easily adjust the consistency by adding a little more broth or milk.

For a richer flavor, you can substitute half of the milk with cream. Additionally, if you prefer a chunkier texture, blend only a portion of the soup and leave some broccoli pieces whole.

This soup can be stored in the refrigerator for up to three days and reheats beautifully on the stovetop or in the microwave.

Hearty Vegetable Soup

Hearty Vegetable Soup is a delicious and nutritious meal that’s perfect for the whole family, especially for those little ones who might be picky about eating their veggies. This soup is packed with a variety of vegetables, making it both colorful and flavorful. It’s a wonderful way to introduce children to the joys of eating a variety of vegetables, as the natural sweetness of the carrots, the earthiness of the potatoes, and the bright flavors of tomatoes all blend together into a comforting bowl of soup.

This recipe not only focuses on taste but also on simplicity and ease of preparation, making it an ideal choice for busy parents. The Hearty Vegetable Soup can be prepared in a single pot, saving you time on both cooking and clean-up. Plus, it can be tailored to include your children’s favorite vegetables or whatever you have on hand, making it a versatile addition to your meal rotation. Serve this soup with a slice of crusty bread or a side of crackers, and you have a well-rounded meal that will leave everyone satisfied.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, peeled and diced
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup frozen peas
• 1 cup fresh spinach
• Optional: grated Parmesan cheese for serving

Cooking Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
2. Add Vegetables: Stir in the sliced carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Incorporate More Ingredients: Add the sliced zucchini and chopped bell pepper to the pot. Stir in the can of diced tomatoes, including the juice, and mix well.
4. Simmer the Soup: Pour in the vegetable broth and add the dried thyme and basil. Season with salt and pepper to taste. Bring the mixture to a boil over high heat.
5. Cook to Tenderness: Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, or until all the vegetables are tender.
6. Finish with Greens: Add the frozen peas and fresh spinach to the pot. Stir well and cook for another 5 minutes until the peas are heated through and the spinach is wilted.
7. Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.

Extra Tips:

When making Hearty Vegetable Soup, feel free to experiment with different vegetables according to your family’s preferences or what you have available. You can easily substitute sweet potatoes for regular potatoes or add seasonal vegetables like corn or green beans.

If you prefer a thicker soup, mash some of the potatoes against the pot’s side to naturally thicken the broth. Remember that soups often taste better the next day once the flavors have melded, so consider making a large batch to enjoy leftovers.

Adjust the seasoning to your taste, and don’t forget to taste before serving, as the saltiness can vary depending on the broth used.

Alphabet Pasta Soup

Alphabet Pasta Soup is a delightful and engaging dish perfect for kids. It’s both fun and educational, as children can discover letters while enjoying a hearty meal. This soup combines the nutritional benefits of vegetables with the playful aspect of alphabet pasta, making it an appealing choice for picky eaters. The vibrant colors and delicious flavors guarantee that this dish will be a hit at your dinner table.

This soup isn’t only entertaining but also packed with essential nutrients. The base of the soup is made from a savory broth, enhanced with a medley of fresh vegetables like carrots, celery, and spinach. The alphabet pasta adds a unique twist to the traditional vegetable soup, and its small size makes it easy for kids to eat. This recipe is designed for a serving size of 4-6 people, perfect for family meals or small gatherings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup spinach, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 cup alphabet pasta
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Cook the Vegetables: Add the diced carrots, celery, and zucchini to the pot. Stir them well, allowing them to cook for about 5 minutes, or until they start to soften.
3. Add Tomatoes and Broth: Pour in the diced tomatoes and their juices, followed by the vegetable or chicken broth. Stir everything together, making sure all the ingredients are well combined.
4. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes. This allows the flavors to meld together beautifully.
5. Cook the Pasta: Stir in the alphabet pasta, making sure it’s evenly distributed throughout the soup. Continue to simmer the soup for another 8-10 minutes, or until the pasta is tender.
6. Add Spinach and Season: Add the chopped spinach to the soup, stirring until it wilts. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and, if desired, top with a sprinkle of grated Parmesan cheese. Serve warm and enjoy!

Extra Tips:

When preparing Alphabet Pasta Soup, feel free to customize the vegetables according to your family’s preferences or what you have on hand. You can add bell peppers, peas, or corn for extra flavor and nutrition.

If you prefer a heartier soup, consider adding cooked chicken or beans. To save time, you can use pre-chopped or frozen vegetables. If you want to make this dish gluten-free, simply substitute the alphabet pasta with a gluten-free version.

Finally, the soup can be stored in the refrigerator for up to three days, making it a convenient option for meal prep.

Creamy Potato and Bacon Soup

Creamy Potato and Bacon Soup is a comforting and hearty dish that’s perfect for family meals, especially during the chilly months. This kid-friendly soup combines the savory flavors of crispy bacon with the smooth, creamy texture of potatoes to create a meal that’s both satisfying and delicious. With a few simple ingredients and easy steps, you can have this soup ready to enjoy in no time.

This recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a casual gathering with friends. The creamy base, infused with the flavors of sautéed onions and garlic, complements the diced potatoes perfectly. The addition of crispy bacon adds a delightful crunch and a smoky depth to the soup, making it irresistible even to the pickiest eaters.

Ingredients:

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 5 medium potatoes, peeled and diced
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh chives (optional)

Instructions:

1. Prepare the Bacon: In a large pot over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon using a slotted spoon and place it on a paper towel-lined plate to drain, leaving the bacon fat in the pot.
2. Sauté Aromatics: Add the diced onion to the pot with the bacon fat and cook until the onion becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
3. Cook the Potatoes: Pour in the chicken broth, then add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. Blend the Soup: Use an immersion blender to blend the soup until it reaches your desired consistency. For a chunkier texture, blend less; for a smoother soup, blend more thoroughly. Alternatively, you can transfer the soup to a blender in batches, then return it to the pot.
5. Add Cream and Seasoning: Stir in the heavy cream, then season the soup with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to heat through.
6. Serve: Ladle the soup into bowls and top with crispy bacon pieces, shredded cheddar cheese, and chopped chives, if using. Serve hot.

Extra Tips:

For an even creamier texture, consider adding a dollop of sour cream when serving the soup. If you want to make the soup even more nutritious, try adding some chopped carrots or celery when cooking the potatoes.

To save time, you can use pre-cooked bacon or bacon bits, but fresh bacon will offer a better flavor. Adjust the seasoning according to your family’s preferences, and feel free to add more cheese to make it extra indulgent!

Taco Soup

Taco Soup is a delightful and easy-to-make dish that’s both satisfying and perfect for family meals. This kid-friendly soup combines the flavors of a classic taco in a warm, hearty bowl that’s sure to please even the pickiest eaters.

It’s a versatile recipe that you can easily customize according to your family’s taste preferences, whether you want it mild, spicy, or somewhere in between. The vibrant colors, rich aromas, and delicious taste make it a perennial favorite for weeknight dinners or casual gatherings.

This recipe serves 4-6 people and is ideal for enjoying on a chilly evening or any day you crave a comforting meal. The combination of tender ground beef, tangy tomatoes, and savory taco seasoning creates a robust base, while beans and corn add texture and nutritional value.

Top it with your favorite taco toppings such as shredded cheese, sour cream, or fresh cilantro to elevate each bowl to a new level of deliciousness. The simplicity of this one-pot meal means less cleanup, and the leftovers taste even better the next day!

Ingredients:

• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet (1 ounce) taco seasoning mix
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

Instructions:

1. Brown the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until fully browned, breaking it apart with a spoon as it cooks. This should take about 5-7 minutes. Once browned, drain any excess fat.
2. Add Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for an additional 3-4 minutes, stirring occasionally, until the onion becomes translucent and the garlic is fragrant.
3. Season: Sprinkle the taco seasoning over the beef and onion mixture, stirring well to guarantee the seasoning is evenly distributed.
4. Combine Ingredients: Add the black beans, kidney beans, corn, diced tomatoes (with their juices), tomato sauce, and beef broth to the pot. Stir everything together until well combined.
5. Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 20-25 minutes to allow the flavors to meld together. Stir occasionally.
6. Adjust Seasoning: Taste the soup and add salt and pepper as needed. Adjust other seasonings according to your family’s taste preferences.
7. Serve: Ladle the hot soup into bowls and garnish with your choice of toppings such as shredded cheese, sour cream, chopped cilantro, and tortilla chips.

Extra Tips:

For a vegetarian version, you can easily omit the ground beef and increase the amount of beans or add more vegetables like bell peppers or zucchini.

If you prefer a spicier kick, add a chopped jalapeño or a dash of cayenne pepper during the seasoning step. To make the soup creamier, stir in a cup of heavy cream or a dollop of cream cheese towards the end of the cooking process.

Taco Soup is a forgiving recipe, so feel free to experiment with different types of beans or add your favorite vegetables to make it your own.

Mini Meatball Soup

Mini Meatball Soup is a delightful and hearty dish that’s perfect for families looking to enjoy a comforting and nutritious meal together. This soup combines tender mini meatballs with a flavorful broth, vegetables, and pasta, creating a balanced and satisfying bowl that’s sure to please even the pickiest eaters. The mini meatballs are made from ground meat mixed with simple seasonings, then simmered in a delicious broth to infuse them with flavor.

This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a cozy get-together with friends. The soup isn’t only delicious but also easy to prepare, requiring just a few steps and basic ingredients. It’s a versatile dish that can be customized with your family’s favorite vegetables or pasta shapes, making it a staple in any home cook’s repertoire.

Ingredients:

• 1 pound ground beef or turkey
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 cup small pasta (such as ditalini or orzo)
• 1 cup spinach leaves
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons chopped fresh parsley

Instructions:

1. Prepare the Meatballs: In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Mix until all the ingredients are well incorporated. Roll the mixture into small, bite-sized meatballs and set aside.
2. Cook the Meatballs: In a large pot, heat the olive oil over medium heat. Add the meatballs in batches, browning them on all sides for about 5 minutes. Remove the meatballs from the pot and set them aside.
3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.
4. Simmer the Soup: Pour in the chicken or vegetable broth and diced tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer, then add the meatballs back into the pot. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Cook the Pasta: Add the small pasta to the soup and cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.
6. Add the Spinach: Stir in the spinach leaves and let them wilt into the soup for about 2 minutes.
7. Finish with Parsley: Before serving, sprinkle the soup with fresh parsley for added flavor and brightness.

Extra Tips:

For added flavor, you can sauté the vegetables in the drippings left from browning the meatballs. If you prefer a thicker soup, consider adding a tablespoon of tomato paste along with the diced tomatoes. For a gluten-free version, use gluten-free breadcrumbs and pasta.

You can also make the meatballs ahead of time and freeze them, which makes this soup even quicker to prepare on a busy weeknight. Adjust the seasoning to taste, and feel free to experiment with different herbs and spices to suit your family’s preferences.

Sweet Corn Chowder

Sweet Corn Chowder is a delightful and comforting dish perfect for the whole family. This creamy, flavorful soup is packed with the natural sweetness of corn, balanced by the earthy notes of potatoes and the savory flavor of bacon. It’s an ideal meal for any season, offering warmth on a chilly day or a light but satisfying option during warmer months. Kids will love the creamy texture and the sweetness that comes from the corn, making it a hit at the dinner table.

This recipe is designed to serve 4-6 people, making it perfect for family dinners or small gatherings. The preparation is straightforward, requiring just a bit of chopping and stirring. With its vibrant flavor profile and ease of preparation, Sweet Corn Chowder can quickly become a family favorite. Plus, it’s versatile enough to be enjoyed as a main dish or as a starter. Gather your ingredients, and let’s get cooking!

Ingredients:

• 4 cups fresh or frozen corn kernels
• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Cooking Instructions:

1. Prepare the Corn: If using fresh corn, remove the husks and silk. Cut the kernels off the cob and set aside. If using frozen corn, measure out 4 cups and let it thaw.
2. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain. Leave the bacon drippings in the pot.
3. Sauté the Aromatics: Add the diced onion to the pot with the bacon drippings and sauté over medium heat until the onion is translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
4. Cook the Potatoes: Stir in the diced potatoes and cook for another 5 minutes, allowing them to absorb the flavors.
5. Make the Roux: Push the vegetables to one side of the pot. Add the butter to the empty side and let it melt. Sprinkle the flour over the melted butter and stir constantly to form a roux, cooking it for about 2 minutes.
6. Add the Broth: Gradually pour in the chicken or vegetable broth, stirring constantly to combine the roux with the liquid. Bring the mixture to a boil, then reduce the heat to a simmer.
7. Simmer the Chowder: Add the corn kernels to the pot and stir well. Let the soup simmer for 15-20 minutes, or until the potatoes are tender.
8. Finish with Cream: Stir in the heavy cream and cooked bacon. Season the chowder with salt and pepper to taste. Let it heat through for another 5 minutes.
9. Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Extra Tips:

For an extra creamy texture, you can use an immersion blender to partially blend the soup before adding the cream. This will thicken the chowder while still leaving some corn and potato chunks for texture.

If you prefer a vegetarian version, simply omit the bacon and use vegetable broth instead. For added depth of flavor, try roasting the corn in the oven before adding it to the chowder. This will enhance the natural sweetness and bring out a rich, nutty flavor.

Adjust the seasoning to your family’s taste, and don’t hesitate to add a pinch of cayenne pepper for a subtle kick.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup is a delightful and nutritious dish that’s perfect for kids and adults alike. The natural sweetness of the butternut squash combined with the tangy flavor of apples creates a comforting and creamy soup that’s both nourishing and delicious. This soup isn’t only easy to make but also a great way to sneak in some extra vegetables and fruits into your family’s diet.

Whether you’re looking for a cozy meal on a chilly day or a healthy option for lunch, this soup is sure to please. Ideal for serving 4 to 6 people, this soup is both flavorful and satisfying. It’s a perfect blend of seasonal ingredients that can be enjoyed as a starter or a main dish.

The addition of aromatic spices enhances the sweetness of the squash and apples, making it a favorite among kids. Plus, it’s a great recipe for getting the little ones involved in the kitchen, as they can help with peeling and chopping the ingredients. Gather your ingredients and let’s get started on making this delicious Butternut Squash and Apple Soup!

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1 cup apple cider or apple juice
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional: a dollop of yogurt or sour cream for serving

Instructions:

1. Prepare the Ingredients:

Begin by peeling and cubing the butternut squash. Peel, core, and chop the apples. Chop the onion. It’s crucial to have all your ingredients ready before you start cooking for a smooth process.

2. Sauté the Onion:

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent and fragrant. This helps to build the base flavor of the soup.

3. Cook the Squash and Apples:

Add the cubed butternut squash and chopped apples to the pot. Stir well to combine with the onion. Cook for another 5 minutes, allowing the flavors to meld.

4. Add Broth and Spices:

Pour in the vegetable or chicken broth and apple cider. Add the ground cinnamon, ground nutmeg, salt, and pepper. Stir everything together and bring the mixture to a boil.

5. Simmer the Soup:

Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes. The squash and apples should become tender and easy to mash.

6. Blend the Soup:

Using an immersion blender, puree the soup directly in the pot until it’s smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and then returning to the pot.

7. Adjust Seasoning:

Taste the soup and adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, you can add more broth to reach your desired consistency.

8. Serve:

Ladle the soup into bowls and, if desired, add a dollop of yogurt or sour cream on top for extra creaminess and a tangy contrast.

Extra Tips:

When working with butternut squash, a sharp peeler and knife are key to making the preparation easier. If you prefer a slightly sweeter soup, consider adding a tablespoon of honey or maple syrup during the simmering stage.

For a richer flavor, you can use roasted butternut squash instead of raw; simply roast the squash cubes at 400°F (200°C) for about 25 minutes before adding them to the pot. To make the soup extra creamy, you can stir in a splash of cream or coconut milk before serving.

Enjoy this warming dish with a side of crusty bread or a simple salad for a complete and satisfying meal.

Chicken Tortilla Soup

Chicken Tortilla Soup is a delicious and hearty dish that’s perfect for family dinners, especially when you’re looking to serve something warm and comforting. This flavorful soup combines tender chicken, zesty tomatoes, and a hint of spice, topped with crispy tortilla strips for a delightful crunch.

It’s an excellent choice for parents looking to introduce their kids to new flavors without overwhelming their taste buds. The combination of ingredients not only makes it nourishing but also visually appealing, encouraging even the pickiest eaters to give it a try.

This soup isn’t only easy to prepare but also versatile, allowing you to tweak the spice levels according to your family’s preferences. Plus, it can be made in a single pot, minimizing cleanup time and leaving you with more time to enjoy the meal with your family.

Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, Chicken Tortilla Soup is sure to become a beloved addition to your meal rotation.

Ingredients (Serves 4-6):

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can chopped green chilies
• 2 cups cooked chicken, shredded
• 1 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper to taste
• 4-6 corn tortillas, cut into strips
• 1 tablespoon vegetable oil (for frying tortillas)
• 1 avocado, diced (optional)
• 1/2 cup shredded cheese (optional)
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges for serving (optional)

Instructions:

1. Prepare the Base: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, cumin, chili powder, and paprika, cooking for an additional 1-2 minutes until fragrant.
2. Add the Broth and Tomatoes: Pour in the chicken broth, diced tomatoes with their juice, and chopped green chilies. Stir well to combine, ensuring the spices are evenly distributed throughout the liquid.
3. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Add the shredded chicken and corn kernels, stirring to incorporate. Allow the soup to simmer for 15-20 minutes to let the flavors meld together. Season with salt and pepper to taste.
4. Fry the Tortilla Strips: While the soup simmers, heat vegetable oil in a small skillet over medium heat. Add the tortilla strips in batches, frying until golden and crispy, about 1-2 minutes per side. Remove and drain on paper towels.
5. Serve the Soup: Ladle the soup into bowls and top with crispy tortilla strips. If desired, garnish with diced avocado, shredded cheese, and chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For a spicier kick, consider adding a dash of hot sauce or a pinch of cayenne pepper during the cooking process. If you prefer a thicker soup, you can add a tablespoon of tomato paste along with the tomatoes.

This soup can also be cooked in a slow cooker for added convenience: simply add all the ingredients (except the tortillas and toppings) and cook on low for 4-6 hours. Don’t forget that this soup is a great way to use up leftover roast chicken, making it not only a tasty but also an economical meal choice.

Creamy Carrot and Ginger Soup

Creamy Carrot and Ginger Soup is a delightful and nutritious option for kids and the entire family. This soup combines the naturally sweet flavor of carrots with the zesty warmth of ginger, creating a comforting dish that’s both healthy and satisfying. The smooth, creamy texture is achieved without the use of dairy, making it suitable for those with lactose intolerance or those looking for a vegan option.

Perfect for a chilly day or as a starter for a family dinner, this soup is sure to become a favorite in your home. In addition to its delicious taste, Creamy Carrot and Ginger Soup is packed with vitamins and minerals, particularly vitamin A from the carrots, which is essential for good vision and immune function. The ginger not only adds a unique flavor but also offers digestive benefits and has anti-inflammatory properties.

This kid-friendly recipe is easy to prepare and can be made ahead of time, making it a convenient option for busy parents. With simple ingredients and straightforward steps, you can have a warm bowl of this comforting soup ready in no time.

Ingredients (serving size: 4-6 people):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 pounds carrots, peeled and sliced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Optional: Fresh parsley or cilantro for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and peeling the carrots, then slice them into uniform pieces for even cooking. Chop the onion and grate the ginger.
2. Sauté the Onion and Ginger: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the grated ginger and continue to sauté for another 2 minutes, allowing the flavors to meld.
3. Cook the Carrots: Add the sliced carrots to the pot and stir to combine with the onion and ginger. Cook for another 5 minutes, allowing the carrots to soften slightly.
4. Simmer the Soup: Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the carrots are tender when pierced with a fork.
5. Blend the Soup: Once the carrots are tender, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, then return it to the pot.
6. Add Coconut Milk and Season: Stir in the coconut milk and return the pot to low heat. Season the soup with salt and pepper to taste, adjusting as necessary. Heat the soup gently until warmed through.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro if desired. Enjoy your delicious, kid-friendly Creamy Carrot and Ginger Soup!

Extra Tips:

For added depth of flavor, you can roast the carrots before adding them to the soup. Simply toss them with a bit of olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20 minutes. This step enhances their natural sweetness and adds a slightly smoky flavor to the soup.

If you prefer a thicker consistency, reduce the amount of vegetable broth or let the soup simmer uncovered for an additional 10 minutes. Ultimately, feel free to adjust the amount of ginger based on your family’s taste preferences; a bit more or less can make a big difference in the overall flavor profile.

Cheesy Cauliflower Soup

Cheesy Cauliflower Soup is a delightful, creamy soup that combines the mild flavor of cauliflower with the rich taste of cheese, creating a comforting bowl perfect for kids and adults alike. This soup isn’t only nutritious but also a great way to introduce vegetables to picky eaters. The combination of cheese and cauliflower provides a deliciously smooth texture that’s sure to become a family favorite.

This recipe is perfect for a cozy dinner and can be easily prepared in under an hour. With simple ingredients and minimal preparation, you’ll have a hearty dish that serves 4-6 people. The cheesy goodness and subtle flavors make it an ideal choice for a quick lunch or a warming dinner during the colder months.

Ingredients:

• 1 large head of cauliflower, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups milk
• 2 cups shredded cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 1/2 teaspoon paprika
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Prepare the Vegetables: Start by washing and chopping the cauliflower into small florets. Dice the onion finely and mince the garlic cloves.
2. Cook the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the Cauliflower: Add the chopped cauliflower to the pot and stir well to combine with the onion and garlic mixture.
4. Make the Base: Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes to remove the raw flour taste.
5. Simmer the Soup: Gradually pour in the broth, stirring continuously to avoid lumps. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the cauliflower is tender.
6. Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender, then return it to the pot.
7. Add Dairy and Cheese: Stir in the milk and shredded cheddar cheese, allowing the cheese to melt completely into the soup. Season with salt, pepper, and paprika.
8. Serve: Once the cheese is fully melted and the soup is heated through, ladle into bowls. Garnish with fresh parsley if desired.

Extra Tips:

To enhance the flavor, you can roast the cauliflower in the oven for about 20 minutes before adding it to the soup for a richer taste. If you prefer a thicker consistency, reduce the amount of broth or increase the flour slightly. For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Be sure to taste and adjust the seasoning as needed before serving. Enjoy your Cheesy Cauliflower Soup with a side of crusty bread for a complete meal!