Homemade soup is a staple in our home all year long, but especially during the fall and winter months. The reason I love homemade soup so much: There are countless recipes, it’s easy to preserve either with canning or freezing and soup is perfect to make with fresh ingredients directly from my garden. Soup is the perfect way to use up leftovers and create an easy and warm meal that everyone loves.
My general rule of thumb for making homemade soup is to make double or trip the recipe. Eat some freshly cooked and can or freeze the rest for another night. This guide shares some of my favorite soup recipes, tips for selecting soup and ingredients and suggestions on how to store soup for later.
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Contents
Homemade Soup Recipes
Why Homemade Soup Is So Versatile
Homemade soup is one of the best ways to try new flavors, use seasonal ingredients, and create a meal that will last all week for lunch or dinner. It is rare that I don’t make at least one soup a week (often I make 2 or 3!). There are lots of other reasons that homemade soup is fantastic recipe:
- Endless flavor combinations (broth-based, creamy, blended, chunky)
- Easy to customize for:
- Dietary needs (vegetarian, gluten-free, dairy-free)
- Seasonal ingredients
- Budget-friendly – soups are often inexpensive to make and since you can make a large batch they can easily stretch your dollar.
- Perfect for beginners and experienced cooks – all it takes to make a soup is knowing how to follow a recipe!
My Rule of Thumb: Why You Should Always Make Extra Soup
If you are looking for the perfect ‘Make Ahead Meal‘ – you’ve found it! Soup truly is an amazing thing to make in the homestead kitchen. I’ve already mentioned double or tripling your recipe but soup actually gets better with rest. By making your soup ahead of time, you improve the flavor of the soup. This means that if you have a busy week coming up you can make a soup (or two) ahead of time. You can keep it in the fridge for a short amount of time, or can or freeze your soup.
How to Choose the Right Soup for the Season
Many people think of soup as a fall and winter recipe, and indeed this is my favorite time to make soup, but there are many delicious summer and spring soups as well. The best soup for fall in winter is often thick with hearty ingredients, while the best soups for summer and spring are usually lighter.
Here’s how I typically make my soups seasonal throughout the year:
- Fall Soups
- Squash, pumpkin, root vegetables
- Bean-based and lentil soups
- Winter Soups
- Hearty stews, chowders, bone-broth soups
- Meat-based and protein-rich soups
- Year-Round Favorites
- Chicken soup, vegetable soup, tomato soup
Tip: Match soup styles to available ingredients. Instead of starting with the soup, start with the ingredients coming out of your garden. Do you have an abundance of butternut squash? Do you have fresh asparagus right now? Start here!
Selecting the Best Ingredients for Homemade Soup
The beauty of homemade soup is that it doesn’t require fancy or expensive ingredients, but choosing the right ingredients makes all the difference in flavor, texture, and overall success. Whether you’re cooking with garden-fresh produce, freezer staples, or leftovers from the fridge, these guidelines will help you build a delicious pot of soup every time.
Vegetables
Vegetables form the foundation of most soups, adding flavor, nutrition, and texture. Of course the best veggies come from your garden but there is nothing wrong with getting ingredients at your local market or farmstand!
Fresh vs. Frozen Vegetables
Both fresh and frozen vegetables work well in homemade soup, and each has its place:
- Fresh vegetables are ideal when they’re in season and at their peak, especially onions, carrots, celery, squash, potatoes, and leafy greens.
- Frozen vegetables are a convenient, budget-friendly option and are often frozen at peak freshness. They’re perfect for quick soups and winter cooking when fresh options are limited.
For soups that simmer longer, frozen vegetables hold up just as well as fresh and can save a lot of prep time.
You can also use canned vegetables, although this is my least favorite option.
Garden-Grown Vegetables
If you grow your own food, soup is one of the best ways to use it. Garden vegetables don’t need to be perfect—slightly misshapen tomatoes, oversized zucchini, or extra greens all shine once they’re simmered together.
Soups are especially great for using:
- End-of-season vegetables
- Surplus harvests
- Vegetables that need to be used quickly
Proteins
Adding protein turns soup into a filling, well-rounded meal.
- Meat & Poultry: Chicken, beef, pork, turkey, and sausage add richness and depth. Bone-in cuts work especially well for long-simmered soups.
- Seafood: Shrimp, fish, and shellfish are best added toward the end of cooking to avoid overcooking.
- Beans & Lentils: An excellent plant-based option that adds both protein and body to soup. Dried beans are economical, while canned beans save time.
Soups are also a perfect way to use leftover cooked meat, simply add it near the end to warm through without drying it out.
Broths & Bases
The broth is the backbone of your soup, so it’s worth choosing carefully.
Homemade Broth vs. Store-Bought
- Homemade broth offers unbeatable flavor and allows you to control the salt and ingredients. It’s also a great way to use vegetable scraps or bones.
- Store-bought broth is convenient and works well for everyday cooking. Look for low-sodium versions so you can season to taste.
Bone Broth & Vegetable Broth
- Bone broth adds richness and a deeper savory flavor, especially in hearty soups.
- Vegetable broth is perfect for lighter soups or vegetarian recipes and pairs well with garden vegetables.
Herbs & Seasonings
Seasoning is where soup truly comes to life.
Fresh vs. Dried Herbs
- Dried herbs work best in soups that simmer for a longer time, such as thyme, oregano, bay leaves, and rosemary.
- Fresh herbs are best added near the end of cooking to preserve their bright flavor—think parsley, basil, dill, or cilantro.
Layering Flavor Properly
One of the biggest keys to great soup is layering flavor:
- Start by sautéing aromatics like onions, garlic, celery, and carrots.
- Add spices and dried herbs early so they bloom in the heat.
- Taste and adjust seasoning as the soup cooks.
- Finish with fresh herbs or a splash of acid (like lemon juice or vinegar) to brighten the final dish.
How to Store Homemade Soup Safely
After choose and making your soup, the next most important thing to know is how to store homemade soup. This might be the easiest way to make ahead meals for busy weeks. There are several ways to preserve your soup depending on how long you want to store it, what space you have in your home and of course your own preference. Here are the different methods:
Storing in the Fridge
This is the best approach if you think you will eat your soup in a few days. Depending on the soup, your soup will last in the fridge for 3-4 days. Storing your soup in a closed container (like a tupperware container) will make it last longer. Here are a few tips to make your soup last better in the fridge:
- Cool soup quickly before refrigerating (don’t leave it out more than 2 hours).
- Store soup in airtight containers.
- Keep your fridge at 40°F (4°C) or below.
- Avoid reheating the entire batch multiple times: reheat only what you’ll eat.
Freezing Soup
If I’m not going to eat soup right away – my next favorite way to store it is to freeze it. Freezing doesn’t work well for all soups, but it is a great option for keep you taste fresh and delicious. Since we have a chest freezer, we’re able to store extra soup easily either in containers or freezer bags. It’s important you know how to freeze soup properly. Here are my top tips for freezing soup.
Best soups for freezing: Broth-based soups, bean and lentil soups, vegetable soups, and most meat-based soups freeze especially well.
Ingredients that freeze well vs. poorly: Cooked vegetables, beans, grains, and meats freeze well, while cream, milk, soft cheeses, and pasta can change texture after freezing.
Container options: Use freezer-safe glass containers, silicone storage containers, or freezer bags depending on your space and portion needs.
Portioning soup for easy meals: Freeze soup in single-serving or meal-size portions to make reheating quick and reduce waste.
Labeling & freezer organization: Label containers with the soup name and date, and group similar soups together for easy access.
How long soup lasts in the freezer: Most soups keep well for 2–3 months, with some lasting up to 6 months when stored properly.
Reheating frozen soup safely: Thaw in the refrigerator overnight when possible, or reheat directly from frozen over low heat, stirring often.
Canning Soup: What You Need to Know
Another fantastic option for storing soup for a longer time is to can your soup. Soup can not be canned using the water canning method – you need to pressure can your soup! Only certain soups are good candidates for canning, so I prefer to follow a specific recipe when I’m canning my soup.
In general, broth-based soups with clearly defined, tested ingredients are the safest to can, while thickened soups, creamy soups, or soups with dairy, pasta, rice, flour, or other thickeners should not be canned, as they can interfere with heat penetration. It’s also important to avoid combining ingredients that haven’t been tested together for canning, and to always follow approved, up-to-date canning recipes rather than improvising. Proper equipment, correct processing times, clean jars, and careful storage are essential for food safety. Because pressure canning has a learning curve, it’s best suited for home cooks who enjoy food preservation, have the time to follow directions closely, and want shelf-stable meals on hand. If you’re new to canning or want to dive deeper, be sure to check out detailed canning guides and courses that walk through the process step by step.
12. How to Turn Soup Into an Easy Complete Meal
Soup can either be served as a side dish or as the main event. If you want more than soup, there are many things you can add on to make it a complete meal. Think bread products, salads or even a charcuterie board as a side dish for your next soup.
Common Questions
- How long does homemade soup last?
Most homemade soups last 3–4 days in the refrigerator. Cream-based soups should be eaten within 2–3 days. - Can you freeze soup with cream?
Cream-based soups can be frozen, but they may separate or become grainy. For best results, freeze without cream and stir it in when reheating. - What soups should not be canned?
Creamy soups, thickened soups (with flour, cornstarch, or rice), pasta-heavy soups, and soups with dairy should not be pressure canned, as they can affect heat penetration and food safety.
Soup Storage Cheat Sheet
| Soup Type | Freezer-Friendly? | Notes |
|---|---|---|
| Vegetable broth | ✅ | Holds flavor well |
| Chicken soup | ✅ | Freeze in portions |
| Cream-based | ⚠️ | Freeze without cream |
| Pasta-heavy | ❌ | Texture changes |
| Bean or lentil | ✅ | Works great for batch cooking |
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