Winter is coming, which means it is time to stock up the pantry with healthy and affordable soup ingredients. A nice bowl of soup is one of the easiest, and cheapest, meals to warm up your winter menu.

Here are 3 cheap and easy soup recipes that never disappoint.

Happy cooking…

Creamy Tomato Soup


• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons all-purpose flour
• 1 can crushed tomatoes, with juice
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream, warmed
• Salt and pepper

How to make this soup recipe

1. Warm oil in a large saucepan.
2. Add onion and cook until softened.
3. Add garlic and flour, stir for about 1 minute.
4. Add tomatoes with juice and broth to saucepan, and bring to a boil.
5. Transfer soup to a blender and puree until smooth.
6. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes.
7. Season with salt and pepper.

You can find this recipe on

Tomato Soup.

Lentil soup


• 1 tablespoon olive oil
• 1/2 large yellow onion, diced
• 2 carrots, peeled and diced
• 3 garlic gloves, minced
• 1 1/2 cups green lentils, rinsed
• 7 cups vegetable (or chicken) stock
• 2 bay leaves
• 5 fresh sprigs of thyme
• salt and pepper to taste

How to make this soup recipe

1. In a medium pot, heat up olive oil.
2. Sauté onions, carrots and garlic until softened, about 3-4 minutes.
3. Add lentils, stock, bay leaves, thyme sprigs.
4. Bring to a boil and turn down to a simmer.
5. Simmer for 25-30 minutes, until lentils have softened.
6. Season with salt and pepper.

You can find this recipe on My Second Breakfast

Cheap lentil soup

Butternut soup


6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
500 grams cream cheese

How to make this soup recipe

1. In a large saucepan, sauté onions in margarine until soft. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2. Puree squash and cream cheese in a blender or food processor until smooth. Return to saucepan, and heat through. Do not allow to boil.

You can find this recipe on All Recipes

About The Author

Ula Van Zyl

Ula van Zyl is a sub-editor at a major news outlet. She has been a bibliophile since she could recognise the little squiggly things as letters and words. Ula is the person you want to have on your pub quiz team, but is, unfortunately, already committed to a team at present.

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