12 Delicious and Cheap Soup Recipes to Save Money
Eating well doesn't have to break the bank. Soup is the ultimate budget-friendly meal, allowing you to turn simple pantry staples and seasonal vegetables into hearty, nourishing dishes. Whether you are looking for a quick weeknight dinner or a batch-cooking solution for the week, these twelve recipes provide a variety of flavors and textures without the high price tag. From protein-packed legumes to vitamin-rich root vegetables, these soups prove that affordable ingredients can create gourmet results.
Savory Red Lentil Soup
A protein-rich and incredibly affordable soup that features red lentils which break down into a naturally creamy texture without the need for dairy.
Ingredients
- •1 cup dried red lentils, rinsed
- •1 large onion, finely chopped
- •2 carrots, diced
- •3 cloves garlic, minced
- •1 tablespoon cumin
- •6 cups vegetable broth
- •1 tablespoon lemon juice
- •Salt and pepper to taste
Method
- 1
1. In a large heavy-bottomed pot, heat a splash of oil or water over medium heat and add the chopped onions and diced carrots.
- 2
2. Sauté the vegetables for about 6 to 8 minutes until the onions become translucent and the carrots start to soften slightly.
- 3
3. Stir in the minced garlic and the ground cumin, cooking for another 60 seconds until the spices become fragrant and aromatic.
- 4
4. Pour in the rinsed red lentils and the vegetable broth, stirring well to ensure nothing is sticking to the bottom of the pot.
- 5
5. Bring the mixture to a rolling boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.
- 6
6. Let the soup simmer gently for 20 to 25 minutes, or until the lentils have completely softened and the soup has thickened.
- 7
7. Remove the pot from the heat and stir in the fresh lemon juice to brighten the flavors before seasoning with salt and pepper.
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Creamy Potato Leek Soup
A classic French-inspired soup that uses inexpensive potatoes and leeks to create a silky, luxurious texture that feels very upscale.
Ingredients
- •3 large russet potatoes, peeled and cubed
- •2 large leeks, white and light green parts only
- •4 cups chicken or vegetable stock
- •2 tablespoons butter
- •1/2 cup heavy cream (optional)
- •Fresh chives for garnish
Method
- 1
1. Clean the leeks thoroughly by slicing them lengthwise and rinsing away any grit between the layers, then thinly slice them.
- 2
2. Melt the butter in a large stockpot over medium heat and add the sliced leeks, cooking them slowly for 10 minutes until they are soft and buttery but not browned.
- 3
3. Add the peeled and cubed potatoes to the pot along with the stock, ensuring the liquid completely covers the vegetables.
- 4
4. Bring the liquid to a boil, then lower the heat and simmer for approximately 20 minutes until the potatoes are fork-tender and falling apart.
- 5
5. Use an immersion blender to process the soup directly in the pot until it reaches a perfectly smooth and velvety consistency.
- 6
6. If you prefer a richer soup, stir in the heavy cream and heat through for another 2 minutes without letting it come to a boil.
- 7
7. Taste and adjust seasoning with salt, then serve hot with a sprinkle of fresh chives on top for a pop of color.
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Classic Tomato Basil Soup
Skip the canned stuff and make this vibrant tomato soup using pantry staples like canned tomatoes and dried or fresh herbs.
Ingredients
- •2 cans (28 oz each) whole peeled tomatoes
- •1 medium yellow onion, diced
- •4 cloves garlic, minced
- •2 cups vegetable broth
- •1/2 cup fresh basil leaves, packed
- •1 tablespoon sugar to balance acidity
- •2 tablespoons olive oil
Method
- 1
1. Heat the olive oil in a large pot over medium heat and add the diced onion, cooking until softened and golden for about 7 minutes.
- 2
2. Add the minced garlic and cook for just a minute until you smell the garlic, being careful not to let it burn.
- 3
3. Pour in the canned tomatoes with their juices and the vegetable broth, using a spoon to crush the whole tomatoes into smaller pieces.
- 4
4. Stir in the sugar to counteract the natural acidity of the tomatoes and bring the entire mixture to a simmer.
- 5
5. Cover and cook for 20 minutes to allow the flavors of the onion and garlic to fully infuse into the tomato base.
- 6
6. Add the fresh basil leaves to the pot and use an immersion blender to puree the soup until it is completely smooth.
- 7
7. Serve the soup hot, perhaps with a grilled cheese sandwich on the side for the ultimate budget-friendly comfort meal.
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Budget Chicken Noodle Soup
The ultimate healing soup made affordable by using chicken thighs or leftover rotisserie chicken and simple garden vegetables.
Ingredients
- •1 lb chicken thighs, bone-in for better flavor
- •3 carrots, sliced into rounds
- •3 stalks celery, chopped
- •1 onion, chopped
- •8 cups water or low-sodium broth
- •2 cups wide egg noodles
- •1 teaspoon dried thyme
Method
- 1
1. Place the chicken thighs in a large pot with the water or broth and bring to a boil, then skim off any foam that rises to the surface.
- 2
2. Add the chopped onion, carrots, celery, and dried thyme to the pot and reduce the heat to a low simmer for 40 minutes.
- 3
3. Remove the chicken thighs from the pot and set them on a plate to cool slightly before removing the skin and bones.
- 4
4. Shred the chicken meat into bite-sized pieces and return the meat to the pot, stirring to combine with the vegetables.
- 5
5. Bring the soup back to a gentle boil and add the egg noodles, cooking them for 8 to 10 minutes until they are tender.
- 6
6. Season the soup generously with salt and black pepper to taste, as the noodles and chicken will absorb a lot of the salt.
- 7
7. Serve in large bowls, ensuring every serving has a good balance of noodles, chicken, and colorful vegetables.
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Spicy Black Bean Soup
A hearty and zesty soup that utilizes canned black beans for a fast, filling, and high-fiber meal that costs pennies per serving.
Ingredients
- •2 cans (15 oz) black beans, undrained
- •1 bell pepper, diced
- •1 onion, diced
- •1 tablespoon chili powder
- •1 teaspoon cumin
- •1 cup salsa
- •2 cups vegetable broth
- •Juice of 1 lime
Method
- 1
1. In a large pot, sauté the diced onion and bell pepper in a small amount of oil until they are soft and slightly charred around the edges.
- 2
2. Stir in the chili powder and cumin, allowing the spices to toast for 30 seconds to deepen their flavor profile.
- 3
3. Pour in the black beans (with their liquid for extra thickness), the vegetable broth, and the cup of salsa.
- 4
4. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 15 minutes to allow the liquid to reduce slightly.
- 5
5. Take a potato masher and partially mash some of the beans directly in the pot to create a thicker, creamier texture.
- 6
6. Stir in the fresh lime juice just before serving to add a bright, acidic finish that cuts through the earthy beans.
- 7
7. Top with a dollop of Greek yogurt or sour cream and some fresh cilantro if you have them on hand.
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Healthy Cabbage Soup
Known for its health benefits and low cost, this cabbage soup is surprisingly flavorful and very filling despite being low in calories.
Ingredients
- •1/2 head of green cabbage, shredded
- •1 can diced tomatoes
- •2 carrots, sliced
- •1 onion, chopped
- •6 cups beef or vegetable broth
- •2 tablespoons tomato paste
- •1 teaspoon dried oregano
Method
- 1
1. Start by sautéing the chopped onion and carrots in a large pot until the onion is translucent and the carrots begin to sweat.
- 2
2. Add the shredded cabbage to the pot and stir it around for a few minutes until it begins to wilt and shrink in volume.
- 3
3. Stir in the tomato paste and dried oregano, coating the vegetables thoroughly to provide a deep savory base.
- 4
4. Add the canned diced tomatoes and the broth, stirring well to ensure the tomato paste is fully dissolved into the liquid.
- 5
5. Bring the pot to a boil and then reduce the heat to low, simmering for 25 to 30 minutes until the cabbage is very tender.
- 6
6. Adjust the seasoning with plenty of black pepper and a pinch of salt, keeping in mind the broth may already be salty.
- 7
7. This soup actually tastes better the next day, so consider making a double batch for easy lunches throughout the week.
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Smoky Split Pea Soup
Dried split peas are one of the cheapest ingredients in the grocery store and create a thick, smoky soup that is very satisfying.
Ingredients
- •1 lb dried split peas, rinsed
- •1 ham hock or 4 slices of chopped bacon
- •2 carrots, diced
- •1 onion, diced
- •8 cups water
- •2 bay leaves
- •1/2 teaspoon smoked paprika
Method
- 1
1. If using bacon, cook it in the bottom of a large pot until crispy; if using a ham hock, simply place it in the pot later.
- 2
2. Sauté the diced onion and carrots in the bacon fat (or a little oil) until the vegetables are softened and fragrant.
- 3
3. Add the rinsed split peas, the ham hock (if using), the bay leaves, the smoked paprika, and 8 cups of water.
- 4
4. Bring the mixture to a boil, then reduce the heat to a very low simmer and cover the pot halfway with a lid.
- 5
5. Cook for 60 to 90 minutes, stirring occasionally to prevent the peas from sticking to the bottom, until the peas have completely dissolved.
- 6
6. Remove the ham hock, shred any meat from the bone, and return the meat to the soup while discarding the bone and bay leaves.
- 7
7. The soup will thicken considerably as it cools; if it becomes too thick, simply stir in a little extra water or broth before serving.
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Hearty Vegetable Minestrone
A versatile Italian soup that allows you to use up whatever vegetables you have in the fridge, mixed with pasta and beans.
Ingredients
- •1 can kidney beans, drained and rinsed
- •1/2 cup small pasta (like ditalini or shells)
- •1 zucchini, diced
- •2 carrots, diced
- •1 can diced tomatoes
- •6 cups vegetable broth
- •1 teaspoon dried Italian seasoning
Method
- 1
1. Sauté the carrots and zucchini in a large pot with a bit of olive oil for 5 minutes until they start to soften.
- 2
2. Add the canned tomatoes, vegetable broth, and Italian seasoning to the pot, stirring to combine all the ingredients.
- 3
3. Bring the soup to a boil and then add the dried pasta, cooking it directly in the broth according to the package directions.
- 4
4. About 5 minutes before the pasta is finished, stir in the kidney beans to heat them through without overcooking them.
- 5
5. If the pasta absorbs too much of the liquid, feel free to add another cup of water or broth to keep it a soup-like consistency.
- 6
6. Season with salt and pepper, and if you have some Parmesan cheese in the fridge, a sprinkle on top adds a great salty finish.
- 7
7. Serve immediately while the pasta is al dente, as it will continue to soften if left in the hot broth for too long.
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Zesty Carrot Ginger Soup
The natural sweetness of carrots is perfectly balanced by the sharp heat of fresh ginger in this vibrant and low-cost pureed soup.
Ingredients
- •2 lbs carrots, peeled and sliced
- •1 large onion, chopped
- •2 tablespoons fresh ginger, minced
- •4 cups vegetable broth
- •1 cup coconut milk (optional for creaminess)
- •2 tablespoons olive oil
Method
- 1
1. Heat the olive oil in a large pot and sauté the onion until it is translucent and sweet, taking about 5 to 7 minutes.
- 2
2. Add the minced ginger and cook for 2 minutes, allowing the heat to release the aromatic oils of the ginger root.
- 3
3. Add the sliced carrots and the vegetable broth, ensuring the carrots are submerged in the liquid.
- 4
4. Bring to a boil, then cover and simmer for 20 to 25 minutes until the carrots are very soft when pierced with a fork.
- 5
5. Use an immersion blender or a standard blender to puree the soup until it is completely smooth and free of lumps.
- 6
6. If you want a creamier texture, stir in the coconut milk and heat through gently for a few minutes on low heat.
- 7
7. Taste and add salt or a squeeze of lime juice to brighten the flavors before serving in warm bowls.
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Simple Egg Drop Soup
This Chinese restaurant staple is incredibly cheap to make at home and takes less than 15 minutes from start to finish.
Ingredients
- •4 cups chicken broth
- •3 large eggs, lightly beaten
- •1 tablespoon cornstarch dissolved in 2 tablespoons water
- •1 tablespoon soy sauce
- •1/4 teaspoon ground ginger
- •2 green onions, sliced
Method
- 1
1. Pour the chicken broth into a medium saucepan and add the soy sauce and ground ginger, bringing it to a gentle simmer.
- 2
2. Stir the cornstarch and water mixture (slurry) into the simmering broth and cook for 1 minute until the broth thickens slightly.
- 3
3. Reduce the heat to low so the liquid is barely simmering, then create a slow whirlpool in the pot with a spoon.
- 4
4. Slowly drizzle the beaten eggs into the whirlpool in a thin stream, letting them cook into delicate ribbons.
- 5
5. Do not stir too vigorously, or the egg ribbons will break into pieces that are too small; a gentle stir is all you need.
- 6
6. Remove the pot from the heat immediately and stir in the sliced green onions for a fresh crunch and flavor.
- 7
7. Serve hot in small bowls as an appetizer or a light lunch, adding a drop of toasted sesame oil if you have some.
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Basic French Onion Soup
Onions are one of the most affordable vegetables, and with a little time, they transform into this rich, savory classic.
Ingredients
- •4 large yellow onions, thinly sliced
- •2 tablespoons butter
- •6 cups beef broth
- •1 tablespoon flour
- •1/2 cup dry white wine (optional)
- •Slices of baguette and Swiss cheese for topping
Method
- 1
1. Melt the butter in a large heavy pot and add the sliced onions, cooking them on low heat for at least 30 to 40 minutes.
- 2
2. Stir the onions occasionally until they are deep brown and caramelized, which is the key to the soup's deep flavor.
- 3
3. Sprinkle the flour over the onions and cook for 2 minutes to remove the raw flour taste and help thicken the soup later.
- 4
4. If using wine, pour it in now to deglaze the bottom of the pot, scraping up all the brown bits with a wooden spoon.
- 5
5. Add the beef broth and bring the mixture to a simmer, cooking for another 15 minutes to let the flavors meld together.
- 6
6. Ladle the soup into oven-safe bowls and top each with a slice of toasted baguette and a generous amount of cheese.
- 7
7. Place the bowls under a broiler for 2 to 3 minutes until the cheese is melted, bubbly, and slightly browned.
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Roasted Cauliflower Garlic Soup
Roasting the cauliflower and garlic first gives this budget-friendly soup a complex, nutty flavor that tastes expensive.
Ingredients
- •1 head of cauliflower, cut into florets
- •1 head of garlic, top sliced off
- •4 cups vegetable broth
- •1 onion, chopped
- •3 tablespoons olive oil
- •Salt and pepper
Method
- 1
1. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet, and place the garlic head wrapped in foil on the same sheet.
- 2
2. Roast at 400 degrees Fahrenheit for 25 to 30 minutes until the cauliflower is charred and the garlic is soft and fragrant.
- 3
3. In a pot, sauté the chopped onion until soft, then squeeze the roasted garlic cloves out of their skins into the pot.
- 4
4. Add the roasted cauliflower and the vegetable broth, bringing the mixture to a simmer for about 10 minutes.
- 5
5. Use an immersion blender to process the mixture until it is thick and creamy, adding a little water if it is too dense.
- 6
6. Season with additional salt and pepper, and perhaps a pinch of nutmeg for a warm, earthy undertone.
- 7
7. Serve hot, garnished with a few reserved roasted cauliflower florets or a sprinkle of paprika for presentation.
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Wrapping Up
Cooking on a budget is easy when you have a repertoire of delicious soup recipes. These twelve options provide a great starting point for anyone looking to save money while still enjoying comforting, home-cooked meals. Remember that most of these soups freeze beautifully, making them perfect for busy lifestyles. Try one today and discover how satisfying a simple bowl of soup can be for both your wallet and your appetite.