20+ Best Soup Recipes To Try

These soup recipes come from a time when cooking was guided by habit and taste, not exact measurements.

They’re simple, comforting, and written with the quiet confidence of someone who cooked often and cooked well.

Each one is meant to be made slowly, adjusted as you go, and enjoyed hot—just the way homemade soup should be.

1) Oyster Soup

Ingredient	Quantity
Sweet milk	1 quart
Butter	1 heaping tablespoonful
Salt	To taste
Oysters	2 dozen
Black pepper	A little
Oyster crackers	A few

Procedure:

1. One quart of sweet milk, let come to a boil.
2. Add one heaping tablespoonful butter and salt to taste.
3. Two dozen oysters, let boil in a little water or liquor in a different vessel.
4. When both come to a boil pour them together.
5. Put a few oyster crackers in bottom of soup plate and serve soup on them very hot, with a little black pepper.
6. Take more milk and oysters if for a crowd.

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2) CREAM OF TOMATO SOUP

Ingredient	Quantity
Milk	1 quart
Tomatoes	1 can
Soda	A pinch
Salt	To taste
Pepper	To taste
Butter	1 tablespoonful
Flour	Enough to rub into butter
Toasted bread	For serving

Procedure:

1. One quart of milk, let milk come to a boil.
2. One can of tomatoes, press tomatoes through a collander.
3. Add a pinch of soda to prevent curdling.
4. Then add tomatoes.
5. Season with salt and pepper.
6. Thicken with one tablespoonful of butter rubbed into flour.
7. Serve with toasted bread.
8. This soup when done should be thick as cream.

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3) CREAM OF ASPARAGUS SOUP

Ingredient	Quantity
Asparagus tips	1 can
Milk	1 quart
Salt	To taste
Pepper	To taste
Butter	A lump
Flour	A little
Cream	2 tablespoonfuls
Toasted crackers	For serving

Procedure:

1. Take a can of asparagus tips and boil thoroughly and press through a collander.
2. Have ready one quart of boiling milk to which add the asparagus pulp.
3. Season with salt and pepper to taste.
4. Thicken with a lump of butter and little flour.
5. Add two tablespoonfuls of cream.
6. Serve hot with toasted crackers.

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4) CHICKEN CONSOMME

Ingredient	Quantity
Fowl	1
Cold water	Enough to cover
Rice	1 cup
Cream	Equal amount to liquor
Salt	To taste
Cayenne pepper	To taste
Whipped cream	Spoonful for each cup

Procedure:

1. Cut a fowl into pieces, cover with cold water, add one cup of rice, and boil until thoroughly cooked.
2. Remove the chicken, when cool, skim off the grease.
3. Strain, pressing the rice through the sieve.
4. Add to the liquor an equal amount of cream.
5. Season very highly with salt and cayenne pepper.
6. Reheat and serve very hot in cups with spoonful of whipped cream over each.

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Here’s More 20+ Soup Recipes:

• Chicken Noodle Soup
• Beef and Barley Soup
• Lentil Soup
• Split Pea Soup
• Vegetable Soup
• Potato Soup
• Clam Chowder
• Corn Chowder
• Tomato Basil Soup
• Mushroom Soup
• French Onion Soup
• Chicken Rice Soup
• Turkey Soup
• Cabbage Soup
• Bean Soup
• Pumpkin Soup
• Butternut Squash Soup
• Black Bean Soup
• Chicken Vegetable Soup
• Minestrone Soup
• Cream of Celery Soup
• Cream of Mushroom Soup
• Ham and Bean Soup
• Pea and Ham Soup
• Beef Vegetable Soup
• Cheese Sauce

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Nutrition Information (Estimated, Per Serving)

Soup	Calories
Oyster Soup	~260 kcal
Cream of Tomato Soup	~230 kcal
Cream of Asparagus Soup	~250 kcal
Chicken Consomme	~310 kcal

Nutrition values are estimated using standard ingredients and traditional preparation.

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FAQs

Conclusion

These vintage soup recipes are simple, rich, and rooted in tradition. With basic ingredients and time-tested methods, they deliver comforting flavors that feel both nostalgic and satisfying—perfect for anyone who enjoys classic home cooking.

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