The Easiest Soup Recipe You Can Make To Celebrate National Soup Month

January is National Soup Month. Most of us associate soup with colds, but  that is not the only reason to enjoy a good soup.

Moroccan Sweet Potato and Lentil Soup


  • 3 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1 large carrot , diced (1/2 cup)
  • 3 cloves garlic , minced (1 Tbsp)
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • 6 cups vegetable broth , then more if desired
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
  • 1 cup brown lentils , picked over and rinsed
  • Salt to taste
  • 1/2 cup chopped fresh cilantro


Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 – 30 minutes. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.

Recipe source: Cooking Classy


  • 3/4ths pound boneless skinless chicken thighs or breasts
  • 1 cup uncooked wild rice blend*
  • 6 cups water + 6 teaspoons chicken bouillon granules or use 6 cups chicken stock/broth
  • 1 (1/2 cup) small onion
  • 2 (3/4 cup) stalks celery
  • 1 (3/4 cup) large carrot
  • 2 teaspoons minced garlic
  • 1 (1 cup) small sweet potato
  • 1/2 cup butter
  • 1/2 cup + 2 tablespoons white flour
  • 2-3 cups whole milk
  • 2 leaves bay
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon EACH dried oregano, dried thyme, garlic powder, onion powder, dried sage
  • Salt and Pepper

1 teaspoon poultry/chicken seasoning


Prep the veggies: dice the onion, thinly slice the celery, thinly slice the carrot, mince garlic, peel and dice the sweet potato.

  1. Place all veggies in the crockpot.
  2. Add all of the seasonings: 2 bay leaves, dried parsley, oregano, thyme, garlic powder, onion powder, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and poultry seasoning.
  3. Stir, cover, and cook on low for 5-8 hours or high for 3-5 hours or until vegetables are tender and chicken is cooked through and shreds easily.
  4. About 30 minutes before soup is done, place the butter in a small pot over medium heat.
  5. Whisk until melted and then slowly whisk in the flour. Allow to bubble and cook whisking constantly for 1 minute.
  6. Slowly add 2 cups of the milk and whisk as you add.
  7. Allow to sit over medium heat until thickened stirring occasionally.
  8. Remove the chicken and shred. Pour in the cream mixture and gently stir in the soup. Return the chicken to the soup.
  9. Add extra milk or additional broth if you want a “brothier” soup. (We like it thicker and chunkier)
  10. Remove the bay leaves.
  11. Taste and add any additional seasoning to taste (usually a bit more salt/pepper)
If desired top with fresh chopped parsley. Trim the chicken of fat. Add chicken breasts or thighs and uncooked wild rice blend to a large crockpotAdd in the water and bouillon granules or chicken stock.

Roasted Broccoli Soup


  • 7 lb. broccoli
  • ¾ c. olive oil
  • Kosher salt
  • pepper
  • 8 stalk celery
  • 1 lb. carrots
  • 2 medium onions
  • 2 large shallots
  • 3½ qt. low-sodium vegetable or chicken broth
  • 1 qt. milk
  • 1 loaf crusty whole wheat bread
  • ½ c. grated sharp Cheddar
  • ½ c. sour cream or crème fraiche


  1. Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
  3. Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
  4. Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it’s too thick.
  5. Serve with crusty bread, cheese, and sour cream, if desired.

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