In the colder months, there’s no better dinner option than a nice hot soup to warm you up. However, for many students, soups aren’t a part of their cooking repertoire. Here are some straightforward recipes to follow that are as easy as they are delicious. Pair with a baguette fresh out of the oven or toasted sandwiches for the perfect winter meal with these best student soup recipes.
Simple Tomato Soup
- 2 cans whole peeled tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 4 tablespoons butter
- 3 cups chicken or vegetable stock
- 3 tablespoons flour
- Salt and pepper to taste
- Basil for garnish
Canned tomato soup is fine and all, but nothing beats when it’s freshly made. Melt your butter in a saucepan and saute your onion and garlic until they’re soft. Add the flour to make a paste and stir until golden brown. Next, add your stock and tomatoes and simmer 25-30 minutes. Blend, add salt and pepper, and then garnish.
Leek and Potato Soup
- 2 1/2 cups of leeks, chopped
- 3 cups chicken or vegetable stock
- 4 medium potatoes, peeled diced
- 2 tablespoons butter
- 1/2 cup heavy cream
- 1/2 teaspoon thyme
- Black pepper
- Chives or parsley to garnish
Leek and potato soup is a classic for a reason: it’s comforting, creamy and delicious. Melt your butter in a saucepan and cook your leeks for 8 minutes, stirring regularly. Add your potatoes, stock and seasoning and simmer until the potatoes are cooked through, about 20 minutes. Blend the soup, stir in the cream and garnish.
See also: One Ingredient Three Ways: Puff Pastry Recipes Perfect for Student Cooking
Pumpkin Soup
- 1 kg pumpkin or butternut squash
- 1 medium onion, chopped
- 2 cloves garlic
- 3 cups chicken or vegetable stock
- 1/2 cup double cream
- 2 tablespoons olive oil
- 1 tablespoon ginger
Pumpkins are in season from October until December, which makes these months the ideal time to make pumpkin soup. Heat your oil in a saucepan and cook your pumpkin, garlic and onion until they soften. Add the stock and ginger and simmer for 20 minutes. Blend, stir in the cream, and serve.
Broccoli Stilton Soup
- 1 head of broccoli
- 100g stilton cheese
- 25g butter
- 1 medium onion, chopped
- 1 medium potato, chopped
- 1 rib of celery, chopped
- 1 litre vegetable stock
This tasty soup is perfect for cheese lovers. Melt the butter in a saucepan and cook the onion and celery until soft. Add the broccoli, potato and stock and simmer until the broccoli is tender and the potato is soft. Crumble the stilton into the soup and blend.