Category: Small Batch Soup Recipes

There’s just something comforting about a big bowl of soup.  Small batch soup recipes are hard to find though. I have some cookbooks with recipes that produce up to 10 servings! Since soup is often time-consuming I don’t want to make just one serving that often (though I can make one serving of spicy beef soup) or Easy Italian Wedding Soup with a bit of help from some pre-made broth.

These soup recipes make three or four servings.  Enough so you feel the time and effort was worth it, but not so much that it’s overwhelming (or that your freezer is full of soup and nothing else).

Small Batch Vegetable Soups

Pasta e Fagioli Soup (Small Batch)

Curried Butternut Squash Soup with Apples

Red Lentil Carrot Soup

Split Pea Soup Recipe with Ham Hock

Small Batch Chicken and Turkey Soups

Curried Chicken Soup

Moroccan Chicken and Bean Soup

Quick and Easy Spicy Leftover Turkey Soup

Small Batch Meat and Vegetable Soups

Lentil Bean Sausage Soup

Lamb and Lentil Soup Recipe

Small Batch Tomato Dill Soup

Cold weather calls for soup! And since it’s chilly and blustery, a recipe for a small batch of tomato dill soup is just the thing. It’s rich, easy to make, and is ready in about an hour.

I’ve adapted this from The Silver Palate Cookbook (one of my favorites). However, I did make a few changes. The original recipe was for 8 to 10 portions (way too much). It also called for blending the soup in a food processor or food mill. First, I have neither. Second, we now have stick blenders! But then I realized I had an even better idea. Use crushed tomatoes instead of whole canned ones. I mean, why buy whole tomatoes if you are just going to crush them anyway? Right? Right.

The other thing about this small batch tomato dill soup: it requires very little time or fussing. Hardly any chopping required, and not a lot of ingredients either. But, there’s still lots of rich tomato and dill flavor, topped with a dollop of sour cream and more dill.

Note that the original recipe also called for fresh dill (as a must). But fresh dill is not all that fresh in the north this time of year. The good news, you can freeze it (which is what I had done). All you have to do is wash the dill, pat it dry, roll it in a paper towel, and then put it in a freezer proof storage bag or jar (I use empty Talenti gelato jars). Then you have dill ready to use any time you want.

More Soup Recipes

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Lots of veggies, tomatoes, and beans, simmered slowly for a rich and satisfying soup. It’s practically a meal all by itself.

 

moroccan chicken soupMoroccan Chicken and Lentil Soup

Yes, this is a Jewish soup (no matzo balls in sight).  It does have chicken, but it’s flavored with sweet tomatoes, spicy/warm ginger, and turmeric.

 

mulligatawny soupMulligatawny Soup Recipe

An early example of food fusion. The British brought the meat and the Tamils added the spicy kick.

 

Greek Chicken Stew

Sometimes, even I get tired of cooking. And I definitely get tired of washing up. But, this lemony Greek chicken stew will perk up even the weariest cook. The flavors are bright, fresh, and bring a little sunshine into dark winter days. I hadn’t heard of Greek chicken stew before seeing it in the NY Times, but I’ve been putting it into regular rotation lately. It’s great comfort food, and ideal for dreary weather.

My Greek chicken stew is a bit different from the original recipe (aside from being smaller). They used ground chicken. I never have that. Also, I think that using bone-in chicken makes the stew more flavorful, even if it does take a bit longer to cook. Do use Yukon gold potatoes though. The texture is better and the flavor is more buttery (no actual butter required).

Also, they suggested feta cheese and pita as toppings. I like the feta, but every packaged pita commercially available here is hard and unappealing. And I did not feel like making my own! So a bit more spinach instead.

Make a batch, and then have it for lunch or dinner, with some crusty bread on the side (instead of the pita).

And, as a bonus, it’s all cooked in one pot! Yes! Less cleanup is always a good thing!

More One Pot Chicken Recipes

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

You’ve heard of chicken paprikash? This version went to South America and got a bit of a kick. No more cream. Instead, there’s chicken, lime, and beans.

 

shoemakers chickenShoemaker’s Chicken for One

This not really Italian classic is zipped up with a tangy sauce. And you only need a single pot.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Want Chinese food? Don’t feel like going out? Or waiting to get it? This chicken dish takes only about 30 minutes to make. And if you are feeling stuffy, it will fix that!

 

arroz con pollo for oneArroz Con Pollo for One

Fill your home with aromatic chorizo, beans, garlic, and jalapeño pepper. Not to mention dinner in an hour.

 

Small Batch Chorizo Lentil Soup

Hearty, rich, and comforting, this small batch chorizo lentil soup is the perfect antidote to a cold winter day.  And, it’s pretty easy to make. The whole thing is done in a little over an hour. No soaking required. Just the thing when you’re hungry, it’s cold, and you want food relatively quickly.

I’ve made a few changes from the original recipe .  First, it called for green lentils, but I only had red the first time I made this. Secondly, I skipped the celery (because I hate it), and also cut down the servings. I would have used the red pepper, but I had none, so I skipped that too. Do feel free to add it back for a bit of sweet crunch. And I made more of a soup than a stew. Oh yeah, I also swapped the russet potato for a Yukon gold.  Don’t like Russets, too floury!

If you only have red lentils, I have also included timing and instructions to add them later (since they cook faster). So use whichever one you have (or prefer).

 







Small Batch Chorizo Lentil Soup Substitutions and Variations

  • Add half a diced red pepper to the soup
  • Garnish with crema or sour cream
  • Add a squeeze of fresh lime juice
  • If you don’t have lentils, use pinto or canned white beans instead (cook the canned ones about 30 minutes; dried ones will require soaking, either overnight or with my quick soak method, and about an hour to cook)

More Lentil Soup Recipes

ham and lentil soupEasy Ham and Lentil Soup for One Person

Feeling cold?  Heat up your home and warm your stomach with this hearty winter soup flavored with carrots, lentils, and smoky ham.

 

lamb and lentil soupLamb and Lentil Soup Recipe

Lamb and lentils pair beautifully together.  This soup is low-simmered on the stove (go do something else while it cooks and your kitchen becomes fragrant with tomatoes, lamb, and thyme).

red lentil carrot soupRed Lentil Carrot Soup

Indian spices, such as cumin, garam masala, and ginger give this soup a bit of heat and lots of flavor. Then there’s a hint of red pepper flakes for a bit of a kick.

 

moroccan chicken soupMoroccan Chicken and Lentil Soup

This is a Jewish recipe (yes, really) from Morocco. No lox or bagels in sight. Instead it’s got ginger, saffron, and turmeric for a sweet, savory flavor. It’s generally made with lamb and beans, but I went with chicken and lentils (just to be contrary).

 

Small Batch Matzo Ball Soup

You can’t have Passover really without matzo ball soup.  It’s a rich, hearty soup made with chicken, lots of vegetables, and matzo balls. Matzo balls are dumplings, but made with matzo meal instead of flour.  My mom and great-grandma used to make this in enormous batches. Mom was feeding 20 or so at a time, and my great-grandma about 40-45 people (big family). That, of course is way too much for one person. So small batch matzo ball soup it is! My version makes about 5 or 6 servings.

Now, the usual way to make the soup is to boil the chicken, then add the veggies, bring to a boil, and simmer. However, if you do it that way, the chicken ends up fairly tasteless. So, I lightly cook the chicken first, then add the veggies, and finally the water. Doing it this way allows the chicken and veggies to caramelize a bit and gain added flavor.

The best way to do this, is to make the soup first. That way, if you get fat from the top, you can use that to make the matzo balls the next day. The matzo balls need to be refrigerated to firm up, so start them either in the morning or at night so they have time to chill.

Also, make sure to store the finished soup and matzo balls in different containers. Put them together and the matzo balls will absorb a lot of the liquid (leaving you with very little soup left!)

One more thing, there is (as usual) a big debate over the “proper” texture of matzo balls. Some say that they should be fluffy. Others insist they should be firm. My family comes firmly (ha ha) down on the firm side. They should have body and substance! Just say no to wimpy matzo balls!




More Passover Recipes

homemade small batch matzoHomemade Small Batch Matzo

Store-bought matzo tastes like, well “hemstitched cardboard.” Make it yourself instead and get something with actual good flavor

 

small batch charoses

Small Batch Charoses

It’s not Pesach without charoses. This mixture of apples, wine, nuts, and cinnamon is meant to remind us of the bricks our ancestors were forced to make while building Pharoah’s cities. Unlike actual mortar, this tastes good!

Cinnamon Sugar Brandy Bananascinnamon sugar bananas

End the festive meal with this easy banana dessert. They’re gently cooked in brandy and then sprinkled with cinnamon.  Ready in minutes.  Brandy is OK (check the label to make sure if you are observant).]

single serving double dark chocolate pudding recipeSingle Serving Double Dark Chocolate Pudding Recipe

One serving of rich, decadent chocolate pudding. Cook it less and you get thick, European-style hot chocolate. So, it’s really two recipes in one!

 




Chile Potato Cheese Soup

Brrrr! We’ve just had a blizzard, with more snow expected later in the week. Time for soup! This recipe was originally potato cheese soup with dill. But, I had no fresh dill, and I wanted something with a bit more kick. Using  the jalapeños transforms it into chile potato cheese soup. Think nacho soup, with tender chunks of potatoes, and lots of cheddar cheese, enlivened with a burst of hot peppers.

I’ve kept this pretty simple, but you could treat it like nachos and top it accordingly. Plus, unlike most of the other soups I found on the internet, this one is made with wholesome, real ingredients: no dried food packages with who knows what inside.

It should make about 2-3 servings, depending on your appetite, and the size of your soup bowls.




 

Chile Potato Cheese Soup Substitutions and Variations

  • go back to the original recipe and use dill instead of jalapeños (add it at the end)
  • start with some bacon
  • add hot sauce
  • top with sour cream and/or salsa

More Soup Recipes

caldo verde soupQuick Caldo Verde Soup

Rich with potatoes, spicy sausage, and sharp greens. And it’s ready in only a few minutes too. Instant soup (or nearly so) without a can or a packet.

 

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Aromatic veggies, beans, and tomatoes cooked slowly for a delicious, comforting soup.

 

split pea soup recipe with ham hockSplit Pea Soup Recipe with Ham Hock

Comfort in a bowl, slowly simmered until it’s rich and delicious.  The ham adds lots of smoky flavor.

 

ham and lentil soup

Easy Ham and Lentil Soup for One Person

Just the thing for a cold winter day, and no fancy ingredients needed.  Not to mention, you only need one pot to make it.

 




Easy Ham and Lentil Soup for One Person

This hearty ham and lentil soup is just the thing for a chilly winter day.  It’s adapted from The Silver Palate Cookbook. I’ve naturally cut down the servings (from 8 to 4) and made a few other minor changes.  It’s pretty easy to prepare, and only requires a single pot. And you know how I hate cleanup! Funny, I enjoy the cooking part, but not the mess afterwards.

Since even four servings means a lot of soup for one, let the soup cool, and then divide it up into smaller containers and freeze it.  That way, a week or two from now, all you have to do is defrost an individual serving. Add a salad, a chunk of bread, or some cut up fruit and you have a quick meal. And once you’ve made the soup, there are no more pots to clean up.

The original recipe called for bacon, but having none, I used some kielbasa and a ham hock instead.  The kielbasa and ham hock get cooked along with the soup, which I think adds more flavor.

Also, the cookbook was written before the age of stick blenders.  So it instructed you to use a food processor or a food mill to puree the soup. Too much work! And too much mess. The immersion blender makes all that much easier, faster, and a lot less work to clean up.







Ham and Lentil Soup Substitutions and Variations

  • Use bacon instead of the kielbasa and ham hock; cook that first, then remove it and set aside, when the soup is finished, crumble the bacon on top
  • Use crumbled pork sausage, or some diced ham instead of the kielbasa and ham hock
  • Add a cup of diced tomatoes
  • Chop up a scallion and add that to the soup

Tools for Making Your Soup

cuisinart stick blender

Cuisinart Stick Blender

I have an older version of this, and it is still going strong after years and years of use.  It’s great for milkshakes, pureeing soup, and making smoothies.  And it’s much easier to clean than my big blender. In fact, I hardly ever use the blender anymore.  Instead of cleaning a large appliance, all you have to do is pop off the shaft and wash that. Then wipe the top with a damp sponge.

Chantal Classic Soup Pot

Chantal Soup Pot

I had no idea how much I needed a pot like this until I got one as a gift. The soup pot I got with my cookware set is far too large, and I hardly use it.  This one is great for small batches of soup, chili, even popcorn. The glass lid makes it easy to see when the corn starts to pop. And it’s a lot easier to handle than a full size soup pot (or a cast iron Dutch oven).

Silver Palate Cookbook

Silver Palate Cookbook

I’m now on my third copy of this cookbook! I’ve made soups, desserts, chicken, and all sorts of recipes from it and not one dud yet. The peasant vegetable soup, veal with dill, honey mustard ribs, and the apple cider sour cream apple pie are all outstanding! I made that soup for my mom, along with lamb chops (her favorite food).  She never got to the lamb; all she wanted was soup!

More Lentil Recipes

spicy lamb and lentils

Spicy Lamb and Lentils

A few pantry and fridge staples come together in minutes for a rich and satisfying meal with the aroma of cumin and garlic wafting through your home.

 

red lentil carrot soupRed Lentil Carrot Soup

Cumin, garam masala, and ginger add warmth and spice, while a touch of red pepper flakes give this soup a kick.

 

easy lentils and rice recipeEasy Lentils and Rice Recipe

It may win no prizes for looks, but this recipe is healthy, really tasty, and easy to prepare. And, it features a surprise ingredient you may not expect.

 

lamb and lentil soupLamb and Lentil Soup Recipe

Exactly one serving of  warm, hearty soup with tangy tomatoes, rich lamb, lentils, and fragrant garlic.

 





Mushroom Barley Soup Small Batch for One Person

Mushroom barley soup is right near the top of my “comfort food” list.  I remember my grandma making it when I was little (and she made the best soups).  Sadly, I don’t have grandma’s recipe. She was a taste, toss, and stir sort of cook). Nothing was ever written down! My mom still mourns not having her recipe for pickles.

However, this Tori Avey recipe comes close.  Grandma wouldn’t have used fancy mushrooms, so neither did I, but you can add them if you like.

Grandma was from Poland, and as Tori Avey points out, mushrooms were a popular food there because you could dry them and store them for later use.  Barley also grew well in that climate, and could be dried and kept for the winter when other foods were less plentiful. Mushroom barley soup was popular throughout the whole country, but since observant Jews had dietary restrictions (no mixing milk and meat), there were two versions of this soup. One with just vegetables (which could be eaten with sour cream) and one with meat (more on that below).

There’s no meat in this recipe, but I did use chicken broth.  If you want a vegetarian version, you can substitute mushroom broth or vegetable stock instead.

As is, there’ s not a lot of fancy ingredients, and it’s just the thing for a chilly fall or winter day when all you want to do is snuggle inside a warm blanket in front of a fireplace. And you haven’t got a fireplace!

Also, since I’m lazy about pot cleaning, I simplified it. Only one pot! Not two or three. And I made fewer servings, because 8 is too much!




Mushroom Barley Soup Substitutions and Variations

  • use vegetable or mushroom stock instead of chicken
  • add upscale dried or fresh mushrooms, such as shiitake or chanterelle
  • try it with flanken (short ribs, or spare ribs cut sideways with little oval bones)
  • deglaze the pan with a bit of sherry or white wine before adding the broth




More Mushroom Recipes

pork tenderloin with mushrooms and sour creamPork Tenderloin with Mushrooms and Sour Cream

Prepared with a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully. Fancy enough for guests. Simple enough for an ordinary Tuesday.

chicken with mushrooms and tarragonSingle Serving Chicken Recipe with Tarragon and Mushrooms

Tastes like you went to a fancy French restaurant, without the bill at the end of the meal. It’s ready in only 30 minutes. Sop up the buttery rich sauce with some crusty bread.

chicken mushroom skillet recipeChicken and Mushroom Skillet Recipe

The perfect answer to “I’m hungry and I want food now!” No marinating, no leaving overnight. And no separate sauce to make. The entire dish comes together in a single pan.

pasta with broccoli, mushrooms, and chicken sausagePasta with Broccoli, Mushrooms, and Chicken Sausage

When you’re hungry, pasta is your friend. Meaty mushrooms, sweet chicken sausage, and earthy broccoli are a great combination. Don’t have those exact ingredients? Mix and match with spicier sausage, asparagus, more bell pepper, or sugar snap peas.

 

Quick Caldo Verde Soup

Caldo Verde is a traditional Portuguese soup that’s made in one pot. And, it takes about half an hour to cook. It’s filling, spicy, and great for cold weather. The usual way to make this is with kale and linguiça, which is a garlicky pork Portuguese sausage. Except, I don’t like kale.  Some use collard greens instead, or cabbage. I didn’t have cabbage, but I did have spinach.  As far as I’m concerned, that works! It’s still a bitterish green and it takes less time to cook too.

This is good right away, but like many soups, it’s even better after it sits for a day or two.  I’ve cut the recipe from six servings to about 2 or 3, depending on how hungry you are.

It does come with a few minor cooking decisions.  You can cut the greens up roughly, or chop everything up into fine ribbons.  And, you can either purée the soup, or leave it as is. I went with rough chopping and skipped the purée this time, mostly because I was feeling lazy.  The last thing I made was pizza and I somehow got the tomato sauce everywhere: the stove, the floor, the cabinets, the sink.  I’ve had enough cleanup to last me for a while, so I didn’t want to clean one extra thing (even a stick blender).

Also, if you can’t find the Portuguese sausage, any other garlicky sausage will do just fine.




Caldo Verde Soup Substitutions and Variations

  • Use a mixture of baking potatoes (Russet) and Yukon Gold potatoes for different textures
  • If you don’t have the linguiça, try chorizo or andouille, merguez, or any garlicky sausage you have, such as merguez; even pepperoni in a pinch
  • Try it with cabbage (or kale) if you prefer
  • Skip the sausage entirely, replace the chicken broth with vegetable broth and make it vegetarian. If you want it vegan, use olive oil instead of butter.

More Sausage Recipes

creole cabbage and sausageQuick Creole Cabbage and Sausage

Fragrant with creole spices and mustard for a spicy bite, this meal is ready in fifteen minutes. Recipes for the mustard and spice mixture linked in the post.

 

lamb merguez sausage with rice and vegetablesLamb Merguez Sausage with Rice and Vegetables

A whole meal all by itself.  The spicy lamb sausage is mellowed by carrots, eggplant, and cinnamon.

 

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

This dish only requires a few basic ingredients. However, it’s packed with flavor from rich sausage, braised cabbage, and sweet carrots. One pot!

 




Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have the first time I made this). However I asked her and she said lots of recipes use rice instead. I had that, so rice it was!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.




Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

A name fit for royalty, but anyone can eat (and prepare this dish easily). Nothing to chop, just mix up some spices, add yogurt, and simmer.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

I bet you weren’t expecting the words “Jewish” and “Curry” to go together. But they do. Not spicy, but rather warm, comforting, and aromatic.

 

curried chicken soupCurried Chicken Soup

Delicious soup with very little effort. It only takes an hour to make and uses frozen or long-lasting veggies.  No chopping either (other than a carrot). I did say low-effort. 🙂

 

one person chicken curryEasy Chicken Curry Recipe

A few basic ingredients get together and bring you dinner in minutes.  Only one pot too!

 

 




Chinese Chicken Noodle Cabbage Soup for One Person

I’ve been fighting the creeping crud and nothing helps fight germs better than a big bowl of soup, preferably spicy soup.  This Chinese chicken noodle cabbage soup is perfect. The spicy broth clears the sinuses, the garlic, ginger and chili sauce have antibiotic qualities, and it tastes good too.

I adapted the recipe from a recipe I found on Epicurious.  It’s not just smaller quantities though. My version has less sugar, and is a bit spicier (I wanted the heat more than sweetness). Gotta fight those germs!  Also, since I didn’t have tahini handy (and wouldn’t want to buy it just for this), I ditched that and used peanut butter instead.  I didn’t have seasoned rice vinegar either, so I substituted the regular kind. Their recipe cooked the chicken by boiling it in the soup.  I decided I wanted more complex, caramelized flavor, so I cooked it with the cabbage.  And, since I didn’t have sherry I reasoned that since sherry was essentially fortified wine, that some red wine and a drizzle of honey would work just fine. It did!

This is enough for one generous serving, or two smaller ones, depending on how hungry you are.




Chinese Chicken Noodle Cabbage Soup Substitutions and Variations

  • Add some sliced mushrooms, broccoli, or snow peas to the soup (when you cook the cabbage and scallions)
  • Substitute bok choy for the cabbage
  • Want it spicier? Drizzle the finished soup with some sriracha or more chili garlic sauce
  • Go with the original recipe and use the tahini instead of the peanut butter
  • Like it less spicy?  Use sriracha in the recipe instead of the chili garlic sauce

Chinese Chicken Noodle Cabbage Soup Ingredients

huy fong chili garlic sauce

Huy Fong Sauce Chili Garlic

This is great for lots of recipes: put it in Chinese eggplant with garlic sauce, chili citrus chicken thighs, sesame noodles, or add a kick to scrambled eggs or meatloaf. Or, mix it into mayonnaise for chili aioli.

rice vinegar

Rice Vinegar

This is just about essential for Asian cooking. Use it in this recipe, or for an Asian cole slaw. Baste meat with it, or combine it with some soy sauce, garlic, ginger, sesame oil, and scallions for a quick dipping sauce.

sesame oil

Toasted Sesame Oil

Another essential for Asian cooking, great for salad dressings, shrimp, or teriyaki. Use it in Chinese cucumber salad, or saute it with some spinach.

 

More Asian Noodle and Soup Recipes

 

easy singapore noodles with chickenEasy Singapore Noodles with Chicken for One Person

Got leftovers? This easy, flavorful stir-fry dish with chicken, noodles, and veggies is a great way to use them up.

 

spicy sesame noodlesSpicy Sesame Noodles Recipe for One Person

Another takeout classic, which you can easily make yourself.  Some recipes call for non-standard household ingredients like tahini or sesame paste. Great, but not necessarily available everywhere. But, lots of us have peanut butter! Use that instead. Then slurp up the noodles.

spicy beef noodle soupSpicy Beef Noodle Soup for One

This is practically instant soup. Just dump, pour, heat, and eat. The whole thing takes 10 minutes if you have cooked leftover beef.

 

szechuan chili noodlesSzechuan Chili Noodles Recipe

Like dan dan noodles? This version is much simpler, with more readily available ingredients. Make the chili oil, make the noodles, toss in the veggies, and mix it all together.