20 Freezer Soups to Make Ahead and Reheat Later

 

Let’s be real. Some days, the thought of figuring out dinner feels like solving a complex math problem after running a marathon. You’re tired, you’re hungry, and the siren song of a pricey takeout app is getting louder by the minute.

What if you had a secret weapon? A stash of ready-made, homemade meals waiting for you in the freezer, each one a tiny victory against the dreaded “what’s for dinner?” panic.

That’s the magic of freezer soups. I’m not talking about bland, mushy disappointments. I’m talking about big, bold flavors you create on your time, that patiently wait in the deep freeze for the exact moment you need a culinary hug. Think of it as the most delicious insurance policy you’ll ever invest in.

So, grab a ladle and your favorite soup pot. We’re about to fill that freezer with liquid gold. Your future, less-stressed self is already sending you a thank-you note.

1. The Ultimate Hearty Beef Stew

This isn’t just a stew; it’s a bear hug in a bowl. It’s thick, rich, and the kind of meal that fixes a bad day.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, but highly recommended for depth)
• 2 tbsp tomato paste
• 4 carrots, chopped
• 3 celery stalks, chopped
• 1 lb baby potatoes, halved
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Step-by-Step Instructions

1. Pat the beef cubes dry and season generously with salt and pepper.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches—don’t crowd the pan!—then set aside.
3. In the same pot, sauté the onion and garlic until fragrant, about 3 minutes.
4. Add the tomato paste and cook for 1 more minute, stirring constantly.
5. Pour in the red wine to deglaze the pot, scraping up all those delicious browned bits.
6. Return the beef to the pot. Add the beef broth, carrots, celery, potatoes, thyme, and bay leaves.
7. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the beef is fork-tender.
8. Discard the bay leaves before cooling and freezing.

Why You’ll Love It

It’s the king of comfort food. The red wine adds a sophistication that makes it feel fancy, but it’s really just simple, honest ingredients doing what they do best. Freezes like a dream.

2. Creamy Chicken & Wild Rice Soup

Forget the canned version forever. This creamy, herby soup is what cozy dreams are made of.

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• ½ cup all-purpose flour
• 6 cups chicken broth
• 1 cup wild rice blend
• 2 cups cooked, shredded chicken (rotisserie chicken is your best friend here)
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste

Step-by-Step Instructions

1. In a large pot, heat the butter and olive oil over medium heat. Add the onion, carrots, and celery (the “holy trinity” of flavor!) and cook until softened.
2. Stir in the garlic and thyme and cook for another minute.
3. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to form a roux.
4. Gradually whisk in the chicken broth until smooth.
5. Add the wild rice blend. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the rice is tender.
6. Stir in the shredded chicken and heavy cream. Heat through, but do not boil.

Why You’ll Love It

It’s luxuriously creamy without feeling overly heavy. Using a rotisserie chicken cuts your prep time in half, making this a weeknight hero. Pro tip: freeze it before adding the cream for best texture, then stir it in when you reheat.

3. Sausage, Kale & White Bean Soup

This soup is robust, healthy, and ready in under an hour. It’s a weeknight warrior with a serious flavor punch.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or hot), casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 large bunch of kale, stems removed and leaves torn
• Salt, pepper, and red pepper flakes to taste

Step-by-Step Instructions

1. In your soup pot, heat the olive oil over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
3. Pour in the chicken broth, then stir in the white beans and diced tomatoes.
4. Bring to a boil, then reduce heat and simmer for 20 minutes to let the flavors marry.
5. Stir in the kale and cook for another 5-10 minutes, until the kale is wilted and tender.

Why You’ll Love It

It’s a complete meal in one pot. The sausage does all the heavy lifting flavor-wise, and the kale holds up beautifully in the freezer without getting slimy. It’s a textural triumph.

4. Classic Lentil Soup

Humble, cheap, and incredibly satisfying. This lentil soup is proof that simple ingredients can create something extraordinary.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 cup brown or green lentils, rinsed
• 8 cups vegetable or chicken broth
• 1 bay leaf
• Juice of 1 lemon
• Salt and pepper to taste

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened.
2. Stir in the garlic, tomato paste, and cumin. Cook for one minute until fragrant.
3. Add the rinsed lentils, broth, and bay leaf.
4. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, until the lentils are tender.
5. Stir in the lemon juice, and season with salt and pepper. Remove the bay leaf.

Why You’ll Love It

It’s ridiculously affordable and packed with plant-based protein and fiber. The lemon juice at the end is non-negotiable—it brightens the entire soup and makes the flavors pop.

5. Roasted Tomato & Red Pepper Soup

Move over, canned tomato soup. This version, with its smoky, roasted depth, is a grown-up love story.

Ingredients

• 2 lbs Roma tomatoes, halved
• 2 large red bell peppers, quartered and seeded
• 1 onion, quartered
• 4 whole garlic cloves, peeled
• 3 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ¼ cup fresh basil leaves (or 1 tsp dried)
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the tomatoes, red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 30-40 minutes, until the vegetables are softened and slightly charred.
3. Transfer the roasted veggies to a blender or food processor. Add a splash of the broth and blend until smooth (be careful with hot liquids!).
4. Pour the puree into your soup pot. Add the remaining broth, smoked paprika, and basil.
5. Simmer for 15 minutes to let the flavors meld. Season with salt and pepper.

Why You’ll Love It

Roasting the vegetables caramelizes their natural sugars, creating an incredible depth of flavor. It’s the perfect companion for a grilled cheese sandwich, obviously.

6. Zuppa Toscana (Olive Garden Copycat)

You know the one. Creamy, spicy, potato-y perfection. Making it at home means you can have a vat of it whenever you want.

Ingredients

• 1 lb spicy Italian sausage
• 6 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4 large russet potatoes, cubed
• 1 bunch kale or cavolo nero, stems removed, leaves chopped
• 1 cup heavy cream
• Salt and pepper to taste

Step-by-Step Instructions

1. In a large pot, cook the chopped bacon until crispy. Remove and set aside.
2. In the bacon fat, cook the Italian sausage, breaking it up, until browned. Remove and set aside.
3. Sauté the onion in the same pot until translucent. Add the garlic and cook for 30 seconds.
4. Add the chicken broth and potatoes. Bring to a boil and cook until the potatoes are just tender, about 15 minutes.
5. Stir in the cooked sausage, kale, and heavy cream. Heat through until the kale is wilted.
6. Stir in the crispy bacon just before serving (or when reheating from frozen).

Why You’ll Love It

It’s indulgent, crowd-pleasing, and somehow tastes even better the next day. IMO, it’s the ultimate “fakeaway” soup.

7. Spicy Black Bean Soup

This vegan wonder is cheap, easy, and packed with flavor. It’s a fiery, filling soup that proves plant-based eating is anything but boring.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 jalapeño, minced (seeds removed for less heat)
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp chili powder
• 3 (15 oz) cans black beans, rinsed and drained
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes with green chiles (like Rotel)
• Juice of 1 lime
• Salt to taste
• Toppings: avocado, cilantro, vegan sour cream

Step-by-Step Instructions

1. Heat olive oil in a pot over medium heat. Sauté the onion and jalapeño until soft.
2. Add the garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
3. Add two cans of black beans, vegetable broth, and the diced tomatoes.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, blend half the soup in a regular blender and return it to the pot.
6. Stir in the remaining can of whole black beans and the lime juice. Heat through.

Why You’ll Love It

It’s lightning-fast and incredibly customizable with your favorite toppings. The lime juice at the end is a game-changer. Trust me.

8. Creamy Butternut Squash & Apple Soup

Sweet, savory, and silky smooth. This soup feels elegant but is deceptively simple to make.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 2 apples (like Granny Smith or Honeycrisp), peeled and chopped
• 4 cups vegetable broth
• 1 tsp curry powder (optional, but amazing)
• Pinch of nutmeg
• Salt and pepper to taste
• ½ cup coconut milk or heavy cream

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft.
2. Add the butternut squash and apple. Cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the curry powder and nutmeg. Bring to a boil, then reduce heat and simmer until the squash is very tender, about 20-25 minutes.
4. Use an immersion blender to puree the soup until completely smooth.
5. Stir in the coconut milk or cream. Season with salt and pepper.

Why You’ll Love It

The sweet apple and savory squash are a match made in heaven. The hint of curry powder adds a warm, complex background note that will have people asking, “What is that? It’s so good!”

9. Chicken Tortilla Soup

All the zest and zest of your favorite tacos, in a spoonable form. It’s a fiesta in a bowl.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 jalapeño, diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 6 cups chicken broth
• 1 (8 oz) can tomato sauce
• 2 cups cooked, shredded chicken
• 1 (15 oz) can black beans, rinsed
• 1 cup frozen corn
• Juice of 1 lime
• Toppings: tortilla strips, avocado, cilantro, cheese, sour cream

Step-by-Step Instructions

1. Heat oil in a large pot over medium heat. Sauté onion and jalapeño until soft.
2. Add garlic, chili powder, and cumin. Cook for 1 minute.
3. Stir in diced tomatoes, chicken broth, and tomato sauce.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the shredded chicken, black beans, and corn. Cook until heated through.
6. Stir in the lime juice just before serving.

Why You’ll Love It

It’s endlessly customizable and the toppings make it a fun, interactive meal. The broth is so flavorful you’ll want to drink it straight. Freeze the base soup and add fresh toppings after reheating.

10. French Onion Soup (Freezer-Friendly Version)

Yes, you can freeze French Onion Soup! The key is to do the final cheesy broil just before serving.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp sugar
• 2 cloves garlic, minced
• ½ cup dry white wine or sherry
• 8 cups beef broth
• 2 tsp fresh thyme leaves (or ½ tsp dried)
• Salt and pepper to taste
• For serving: Baguette slices, Gruyère cheese

Step-by-Step Instructions

1. In a large Dutch oven, melt the butter with the olive oil over medium-low heat. Add the onions and sugar and cook, stirring occasionally, for 45-60 minutes until they are deeply caramelized and brown. Don’t rush this!
2. Add the garlic and cook for one more minute.
3. Pour in the wine to deglaze the pot, scraping up any browned bits.
4. Add the beef broth and thyme. Bring to a simmer, then cook for 30 minutes. Season with salt and pepper.
5. Let the soup cool completely before freezing. Do not add the bread or cheese.

Why You’ll Love It

You get all the deep, savory, time-consuming work done in one go. On a busy night, just thaw, reheat, ladle into oven-safe bowls, top with a baguette slice and a mountain of Gruyère, and broil until bubbly. Pure bliss.

11. Ham & Split Pea Soup

The ultimate way to use up a leftover holiday ham bone. Smoky, hearty, and incredibly frugal.

Ingredients

• 1 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 ham bone or 2 cups diced ham
• 1 lb dried green split peas, rinsed
• 8 cups chicken or ham broth
• 1 bay leaf
• Salt and pepper to taste (be careful with salt until you taste it, as the ham is salty!)

Step-by-Step Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened.
2. Add the ham bone (if using), split peas, broth, and bay leaf.
3. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, until the peas have broken down and the soup is thick.
4. Remove the ham bone. If using diced ham, stir it in now to heat through. Season to taste.

Why You’ll Love It

It transforms leftovers into something completely new and delicious. It’s thick, comforting, and tastes like wisdom and tradition.

12. Thai Coconut Curry Chicken Soup

This soup is a flavor explosion. It’s creamy, spicy, tangy, and herbaceous all at once. A total palate party.

Ingredients

• 1 tbsp coconut or vegetable oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp red or green curry paste
• 4 cups chicken broth
• 1 (13.5 oz) can coconut milk (full-fat for best flavor)
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lb chicken breasts, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 red bell pepper, thinly sliced
• Juice of 1-2 limes
• Fresh cilantro and basil for serving

Step-by-Step Instructions

1. Heat oil in a pot over medium heat. Sauté the ginger and garlic for 1 minute.
2. Add the curry paste and cook for another minute, stirring constantly.
3. Pour in the chicken broth and coconut milk. Stir in the fish sauce and brown sugar.
4. Bring to a simmer and add the chicken, mushrooms, and bell pepper. Simmer for 10-15 minutes, until the chicken is cooked through.
5. Remove from heat and stir in the lime juice. Top with fresh herbs.

Why You’ll Love It

It’s a restaurant-quality soup you can make at home. The aromatics will make your whole kitchen smell incredible. It’s the perfect cure for the common cold or a boring Tuesday.

13. Minestrone Soup

The classic Italian vegetable soup that’s different every time you make it. It’s a clean-out-the-fridge masterpiece.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 8 cups vegetable or chicken broth
• 1 (15 oz) can kidney beans, rinsed
• 1 zucchini, diced
• 2 cups chopped cabbage or spinach
• 1 cup small pasta (like ditalini or elbow)
• 2 tsp Italian seasoning
• Salt and pepper to taste
• Grated Parmesan for serving

Step-by-Step Instructions

1. Heat olive oil in a large pot. Sauté onion, carrots, and celery until softened.
2. Add garlic and Italian seasoning, cook for 1 minute.
3. Add diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the beans, zucchini, cabbage, and pasta. Cook for another 10-12 minutes, until the pasta is al dente.
5. Stir in spinach just before serving, if using.

Why You’ll Love It

It’s endlessly versatile. Got green beans? Toss ’em in. Got a parmesan rind? Throw it in the pot while it simmers for an umami bomb. It’s a hearty, healthy, and happy soup.

14. Broccoli Cheddar Soup

Creamy, cheesy, and packed with broccoli. This homemade version blows the chain restaurant stuff out of the water.

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups chicken or vegetable broth
• 2 cups half-and-half or whole milk
• 4 cups broccoli florets, chopped
• 1 large carrot, grated
• 3 cups shredded sharp cheddar cheese
• Pinch of nutmeg (secret weapon!)
• Salt and pepper to taste

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat. Sauté the onion until translucent.
2. Add the garlic and cook for 30 seconds. Sprinkle the flour over the top and whisk to form a paste. Cook for 2 minutes.
3. Gradually whisk in the broth and half-and-half until smooth.
4. Add the broccoli and carrot. Simmer for 15-20 minutes, until the broccoli is tender.
5. Carefully blend about half the soup with an immersion blender for a creamier texture with some chunks. (Or don’t! I like it chunky.)
6. Turn off the heat and stir in the shredded cheddar, one handful at a time, until melted. Season with nutmeg, salt, and pepper.

Why You’ll Love It

It’s the ultimate comfort food. The nutmeg might sound weird, but it enhances the cheesiness in a way you can’t quite place. It’s a next-level pro move. FYI, this one is best frozen without the dairy—freeze the broccoli and broth base, then add fresh cream and cheese when reheating.

15. Moroccan Lentil & Chickpea Soup

Warm spices, hearty legumes, and a touch of sweetness. This soup is an aromatic adventure.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ¼ tsp cayenne pepper (optional)
• 1 cup brown lentils, rinsed
• 8 cups vegetable broth
• 1 (15 oz) can chickpeas, rinsed
• 1 (14.5 oz) can diced tomatoes
• ¼ cup chopped dried apricots or raisins
• Juice of 1 lemon
• Fresh cilantro for serving

Step-by-Step Instructions

1. Heat oil in a pot over medium heat. Sauté onion and carrots until soft.
2. Add garlic, tomato paste, cumin, coriander, cinnamon, and cayenne. Cook for 1 minute.
3. Stir in the lentils and broth. Bring to a boil, then simmer for 30 minutes.
4. Add the chickpeas, diced tomatoes, and dried apricots. Simmer for another 15 minutes.
5. Stir in the lemon juice before serving. Top with cilantro.

Why You’ll Love It

The blend of spices is intoxicating, and the little bites of sweet apricot are a delightful surprise. It’s a complex-tasting soup that’s actually very simple to make.

16. Creamy Potato Leek Soup (Vichyssoise)

Elegant, simple, and soothing. It’s equally delicious served hot or chilled.

Ingredients

• 3 tbsp butter
• 3 large leeks, white and light green parts only, thinly sliced and washed well
• 2 cloves garlic, minced
• 4 large Yukon Gold potatoes, peeled and cubed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• ½ cup heavy cream or coconut milk
• Salt and white pepper to taste
• Chives for garnish

Step-by-Step Instructions

1. Melt butter in a large pot over medium heat. Add the leeks and cook until very soft, about 10 minutes. Don’t let them brown!
2. Add the garlic and cook for 1 minute.
3. Add the potatoes, broth, and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are fall-apart tender.
4. Remove the bay leaf. Use an immersion blender to puree the soup until perfectly smooth.
5. Stir in the cream and season with salt and white pepper.

Why You’ll Love It

It’s the definition of velvety. Leeks have a mild, sweet onion flavor that is just sublime with the potatoes. It feels fancy without any of the fuss.

17. Turkey & Wild Rice Soup

The best part of Thanksgiving, reinvented. This is the ultimate way to use up every last bit of leftover turkey.

Ingredients

• 2 tbsp butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• ⅓ cup all-purpose flour
• 8 cups turkey or chicken broth
• 1 cup wild rice blend
• 3 cups cooked turkey, shredded or diced
• 1 tsp dried sage or thyme
• ½ cup half-and-half or milk (optional)
• Salt and pepper to taste

Step-by-Step Instructions

1. Melt butter in a large pot. Sauté the onion, carrots, and celery until softened.
2. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.
3. Gradually whisk in the broth until smooth.
4. Add the wild rice and dried herbs. Bring to a boil, then reduce heat and simmer for 45-55 minutes, until the rice is tender.
5. Stir in the turkey and half-and-half (if using). Heat through. Season well.

Why You’ll Love It

It’s the ultimate post-holiday comfort food that’s both nostalgic and fresh. It gives your leftover turkey a beautiful second act.

18. Mexican Street Corn Chowder

All the flavors of elote (grilled Mexican street corn) in a cozy, spoonable chowder. It’s a little smoky, a little spicy, and a lot creamy.

Ingredients

• 6 cups frozen or fresh corn kernels
• 1 tbsp olive oil
• 4 slices bacon, chopped
• 1 jalapeño, minced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 4 cups chicken or vegetable broth
• 1 (8 oz) block cream cheese, softened and cubed
• ½ cup cotija or feta cheese, crumbled, plus more for garnish
• ¼ cup chopped cilantro
• Juice of 1 lime
• Smoked paprika for garnish

Step-by-Step Instructions

1. If using fresh corn, you can char it in a dry skillet for extra flavor. Otherwise, proceed!
2. In a soup pot, cook the bacon until crispy. Remove and set aside.
3. In the bacon fat, sauté the jalapeño until soft. Add the garlic and chili powder and cook for 30 seconds.
4. Add the corn and broth. Bring to a boil, then simmer for 15 minutes.
5. Use an immersion blender to partially puree the soup, leaving plenty of whole corn kernels for texture.
6. Reduce heat to low and whisk in the cream cheese until smooth.
7. Stir in the cotija cheese, cilantro, and lime juice. Serve topped with crispy bacon, more cheese, and a sprinkle of smoked paprika.

Why You’ll Love It

It’s a fun, unexpected flavor twist on classic corn chowder. It’s rich, tangy, and utterly addictive.

19. Italian Wedding Soup

Tiny meatballs, delicate pasta, and leafy greens in a light broth. It’s a whole wedding in a bowl, and everyone’s invited.

Ingredients

• For the meatballs:
  • 1 lb ground chicken, turkey, or pork
  • ½ cup breadcrumbs
  • ¼ cup grated Parmesan
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
• For the soup:
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 10 cups chicken broth
  • 1 cup small pasta (like acini di pepe or orzo)
  • 5 oz fresh spinach or escarole
  • Salt and pepper to taste

Step-by-Step Instructions

1. Combine all meatball ingredients in a bowl. Roll into ½-inch mini meatballs.
2. In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until soft.
3. Add the broth and bring to a simmer. Carefully drop the meatballs into the simmering broth and cook for 10 minutes.
4. Remove the meatballs with a slotted spoon and set aside.
5. Add the pasta to the broth and cook until al dente.
6. Return the meatballs to the pot and stir in the spinach until it wilts.

Why You’ll Love It

It’s light yet satisfying. The mini meatballs are just so darn cute and fun to eat. It’s a soup that feels like a labor of love, even when you’re making it in bulk for the freezer.

20. Roasted Cauliflower & Turmeric Soup

This vibrant, golden-hued soup is as healthy as it is delicious. It’s creamy without any cream, thanks to the magic of blended cauliflower.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 onion, quartered
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp ground turmeric
• ½ tsp cumin
• 4 cups vegetable broth
• Juice of ½ lemon
• Salt and pepper to taste
• Toasted pumpkin seeds for garnish

Step-by-Step Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower, onion, and garlic with olive oil, turmeric, and cumin. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
3. Transfer the roasted vegetables to a blender. Add a splash of broth and blend until smooth, working in batches if needed.
4. Pour the puree into a pot and stir in the remaining broth. Heat through.
5. Stir in the lemon juice, and season with salt and pepper.

Why You’ll Love It

It’s an anti-inflammatory powerhouse that tastes amazing. The roasting gives the cauliflower a nutty depth, and the turmeric provides a warm, earthy flavor and a gorgeous color. It’s wellness in a bowl, without the pretension.