20 Creamy Philips Soup Maker Recipes Delicious

Craving cozy, creamy soups without the fuss? Your Philips Soup Maker is about to become your kitchen MVP! From velvety butternut squash to rich potato leek, we’ve rounded up 20 irresistibly smooth recipes—perfect for busy weeknights, chilly evenings, or anytime you need a bowl of comfort. Get ready to blend, sip, and savor—these soups are as easy as they are delicious. Let’s dive in!

Classic Tomato Basil Soup

Brace yourself for a bowl of comfort that’s as easy to whip up as it is to devour. This Classic Tomato Basil Soup is your go-to for those days when you need something warm, hearty, and packed with flavor, without spending hours in the kitchen.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 28 oz canned whole tomatoes, with juice
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Simmer the tomatoes: Add the canned tomatoes with their juice and vegetable broth to the pot. Bring to a simmer, then reduce heat to low and let it cook for 20 minutes, stirring occasionally.
3. Blend it smooth: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
4. Season and finish: Stir in the chopped basil, salt, and pepper. Then, pour in the heavy cream, stirring until the soup is creamy and uniformly colored.
5. Final simmer: Let the soup simmer for another 5 minutes on low heat, allowing the flavors to meld together beautifully.

This soup turns out velvety smooth with a rich tomato flavor that’s perfectly balanced by the fresh basil and cream. Serve it with a grilled cheese sandwich for the ultimate comfort meal, or drizzle with a bit of extra cream and sprinkle with fresh basil leaves for a fancy touch.

Creamy Broccoli Cheddar Soup

Alright, let’s dive into making this cozy bowl of Creamy Broccoli Cheddar Soup that’s gonna make your taste buds do a happy dance. It’s the kind of recipe that feels like a warm hug on a chilly day, and guess what? It’s stupid easy to whip up.

Ingredients

• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 cups broccoli florets, chopped into bite-sized pieces
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
2. Add broccoli and broth: Toss in the broccoli florets and pour in the chicken broth. Bring to a boil, then reduce heat to simmer until the broccoli is tender, about 10 minutes.
3. Blend half the soup: Carefully transfer half of the soup to a blender, blend until smooth, then return it to the pot. This gives the soup its creamy texture without needing flour.
4. Stir in cream and cheese: Pour in the heavy cream, then gradually add the cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
5. Season to perfection: Sprinkle in the salt, pepper, and nutmeg. Give it a taste and adjust the seasoning if needed. Remember, the cheese is salty, so go easy on the salt at first.

And there you have it—a velvety, cheesy soup with little bites of broccoli that still have a bit of crunch. Serve it with a side of crusty bread for dipping, or go wild and top it with some crispy bacon bits for extra oomph.

Spicy Carrot and Ginger Soup

Alright, let’s dive into making this Spicy Carrot and Ginger Soup that’s gonna warm you up from the inside out. It’s like a hug in a bowl, but with a little kick to keep things interesting.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 1 lb carrots, peeled and chopped into 1-inch pieces
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• Salt to taste (start with 1/2 tsp)
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Sauté aromatics: Add the diced onion, minced garlic, and grated ginger to the pot. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add carrots and spices: Toss in the chopped carrots, ground cumin, and cayenne pepper. Stir to coat everything in the spices and cook for another 2 minutes to toast the spices slightly.
4. Pour in broth: Add 4 cups of vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer until the carrots are tender, about 20 minutes.
5. Blend the soup: Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Tip: Leave the blender lid slightly ajar to let steam escape and prevent explosions.
6. Finish with coconut milk: Return the soup to the pot and stir in 1/2 cup coconut milk. Heat through for another 2 minutes. Taste and adjust salt if needed.
7. Garnish and serve: Ladle the soup into bowls and garnish with fresh cilantro. Tip: A drizzle of extra coconut milk on top makes it look fancy and adds creaminess.

This soup is velvety smooth with a spicy warmth from the ginger and cayenne, balanced by the sweetness of the carrots. Serve it with a slice of crusty bread for dipping, or top with roasted chickpeas for a crunchy contrast.

Roasted Butternut Squash Soup

Zesty flavors and cozy vibes are what we’re all about today, especially when it comes to this Roasted Butternut Squash Soup. It’s like a warm hug in a bowl, perfect for those days when you need a little extra comfort.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream

Instructions

1. Preheat oven: Preheat your oven to 400°F (200°C). This ensures your squash roasts evenly and gets those delicious caramelized edges.
2. Roast squash: Toss the cubed butternut squash with 1 tbsp olive oil, salt, pepper, cinnamon, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes, until fork-tender and slightly caramelized.
3. Sauté aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
4. Combine and simmer: Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes, allowing the flavors to meld.
5. Blend until smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Tip: Blend in batches if necessary to avoid overflow.
6. Finish with cream: Return the soup to the pot, stir in the heavy cream, and heat through for another 2-3 minutes. Tip: For a lighter version, you can substitute coconut milk.

This soup is velvety smooth with a sweet and spicy kick from the cinnamon and nutmeg. Serve it with a dollop of sour cream and a sprinkle of toasted pumpkin seeds for an extra crunch.

Potato Leek Soup

Oh, you’re going to love this Potato Leek Soup—it’s like a cozy hug in a bowl, perfect for those days when you need something comforting but don’t want to spend hours in the kitchen. Let’s dive right in, shall we?

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp fresh chives, chopped (for garnish)

Instructions

1. Melt the butter: In a large pot over medium heat, melt the unsalted butter until it’s just starting to bubble.
2. Cook the leeks: Add the thinly sliced leeks to the pot, stirring occasionally, until they’re soft and translucent, about 5 minutes. Tip: Don’t let them brown!
3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Potatoes and stock: Toss in the diced potatoes and pour in the chicken or vegetable stock. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 15 minutes.
5. Blend it up: Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Finish with cream: Stir in the heavy cream, salt, black pepper, and nutmeg. Heat through but don’t boil. Tip: Taste and adjust seasoning if needed.
7. Garnish and serve: Ladle the soup into bowls and sprinkle with fresh chives. Serve hot.

This soup is velvety smooth with a subtle sweetness from the leeks and a hint of warmth from the nutmeg. Try topping it with crispy bacon bits or a dollop of sour cream for an extra indulgent twist.

Curried Cauliflower Soup

Believe it or not, this Curried Cauliflower Soup is about to become your new favorite way to eat veggies. It’s creamy, dreamy, and packed with flavors that’ll make you forget you’re eating something healthy. Plus, it’s ridiculously easy to make, so let’s dive right in.

Ingredients

• 1 large head cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt to taste

Instructions

1. Roast the cauliflower: Preheat your oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil and spread them out on a baking sheet. Roast for 25 minutes or until they’re golden and tender.
2. Sauté the aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Spice it up: Stir in the curry powder and ground cumin, cooking for another minute to toast the spices and unlock their flavors.
4. Simmer the soup: Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Blend until smooth: Use an immersion blender to puree the soup until it’s smooth. If you don’t have one, a regular blender will do—just be careful with the hot liquid.
6. Finish with coconut milk: Stir in the coconut milk and let the soup heat through for another couple of minutes. Taste and adjust the seasoning with salt if needed.

This soup is luxuriously creamy with a warm, spicy kick from the curry. Serve it with a drizzle of coconut milk and a sprinkle of fresh cilantro for an extra pop of flavor. It’s perfect for those chilly evenings when you need something comforting but don’t want to spend hours in the kitchen.

Sweet Corn and Coconut Soup

Oh, you’re going to love this Sweet Corn and Coconut Soup—it’s like summer in a bowl but with the cozy vibes of your favorite blanket. Perfect for those days when you can’t decide if you’re hot or cold, and honestly, who can blame you?

Ingredients

• 2 cups fresh sweet corn kernels (or frozen, if you’re in a pinch)
• 1 can (13.5 oz) coconut milk (go for the full-fat version, trust me)
• 1 tbsp coconut oil (because why not double down on coconut?)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 1 tsp fresh ginger, grated (powder works in a crisis)
• 1/2 tsp turmeric (for that golden glow)
• 1/2 tsp cumin (because flavor)
• 4 cups vegetable broth (homemade if you’re fancy, boxed if you’re human)
• Salt to taste (but start with 1/2 tsp)
• Fresh cilantro for garnish (optional, but highly recommended)

Instructions

1. Sauté the base: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
2. Spice it up: Stir in turmeric and cumin, cooking for another minute until fragrant. This is where the magic starts.
3. Add corn and broth: Toss in the corn and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend half: Carefully transfer half of the soup to a blender, blend until smooth, then return to the pot. This gives the soup its creamy texture without losing the corn’s sweetness.
5. Coconut milk time: Stir in the coconut milk and let the soup simmer for another 5 minutes. Taste and adjust salt if needed.
6. Garnish and serve: Ladle into bowls, top with fresh cilantro if using, and dive in. Tip: A squeeze of lime adds a nice zing.

The soup is creamy with a hint of sweetness from the corn, balanced by the earthy spices and richness of the coconut milk. Serve it with a side of crusty bread for dipping, or go wild and add some grilled shrimp on top for a surf-and-turf twist.

French Onion Soup

Now, who doesn’t love a bowl of French Onion Soup that’s so rich and comforting, it feels like a warm hug from the inside? Especially when it’s got that perfect balance of sweet, caramelized onions, a savory broth, and that oh-so-cheesy, crispy bread on top. Let’s dive into making this cozy classic that’s sure to impress.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 4 cups beef broth
• 2 cups chicken broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 bay leaf
• 1/2 tsp dried thyme
• 4 slices of French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. Caramelize the onions: In a large pot over medium heat, melt butter with olive oil. Add the onions, sugar, and salt. Cook, stirring occasionally, until the onions are deeply golden brown, about 45 minutes. Tip: Don’t rush this step; the slower the onions cook, the sweeter they’ll be.
2. Deglaze with wine: Pour in the white wine to scrape up any browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated, about 5 minutes.
3. Thicken the soup: Sprinkle the flour over the onions and stir to coat. Gradually add the beef and chicken broth, stirring constantly. Add the bay leaf and thyme. Bring to a simmer and cook for 30 minutes. Tip: If the soup thickens too much, just add a little water to reach your desired consistency.
4. Prepare the bread: While the soup simmers, toast the French bread slices until golden and crisp.
5. Broil with cheese: Preheat your broiler. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle generously with Gruyère cheese. Broil until the cheese is bubbly and slightly browned, about 3 minutes. Tip: Keep an eye on it; cheese goes from perfectly melted to burnt in seconds.

This French Onion Soup is a masterpiece of textures and flavors—silky onions in a rich broth, topped with a crunchy, cheesy lid that’s irresistible. Serve it with a side salad for a light contrast, or enjoy it as is for the ultimate comfort food experience.

Thai Coconut Chicken Soup

Craving something that’s a hug in a bowl but with a tropical twist? Let’s dive into making this Thai Coconut Chicken Soup that’s ridiculously easy and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 tbsp coconut oil
• 1 lb chicken breast, thinly sliced
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 tbsp lemongrass, finely chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 cup mushrooms, sliced
• 1/4 cup cilantro, chopped

Instructions

1. Heat the oil: In a large pot over medium heat, melt the coconut oil.
2. Sauté the aromatics: Add ginger, garlic, and lemongrass to the pot. Stir for about 1 minute until fragrant.
3. Cook the chicken: Add the chicken slices to the pot. Cook for 5 minutes until they’re no longer pink.
4. Add liquids: Pour in the chicken broth and coconut milk. Stir to combine.
5. Season the soup: Mix in fish sauce, lime juice, sugar, and red pepper flakes. Let it simmer for 10 minutes.
6. Add mushrooms: Toss in the sliced mushrooms and cook for another 5 minutes until they’re tender.
7. Garnish and serve: Sprinkle chopped cilantro on top before serving. Tip: For an extra kick, add a squeeze of lime right before eating.

This soup is creamy with a perfect balance of spicy, sweet, and tangy. Serve it with a side of steamed rice to soak up all that delicious broth, or keep it light with some crunchy veggies on the side.

Lentil and Vegetable Soup

You know those days when you just need something hearty, healthy, and hassle-free? Yeah, this Lentil and Vegetable Soup is your answer. It’s like a warm hug in a bowl, packed with goodness and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped

Instructions

1. Heat the oil: In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Sauté the veggies: Add the diced onion, chopped carrots, and celery. Cook for about 5 minutes, until they start to soften. Tip: Don’t rush this step—letting the veggies sweat builds flavor.
3. Add garlic and spices: Stir in the minced garlic, cumin, and smoked paprika. Cook for another minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
4. Combine lentils and liquids: Add the rinsed lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
5. Simmer: Reduce heat to low, cover, and let it simmer for 25-30 minutes, until lentils are tender. Tip: Check at 25 minutes—lentils should be soft but not mushy.
6. Finish with spinach: Stir in the fresh spinach and cook for another 2 minutes, just until wilted. Season with salt and pepper to taste.

This soup turns out thick, hearty, and packed with a smoky depth from the paprika. Serve it with a slice of crusty bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Pumpkin and Sage Soup

Ever had one of those days where you’re craving something cozy but can’t be bothered with a complicated recipe? This Pumpkin and Sage Soup is your answer—creamy, comforting, and packed with flavors that feel like a hug in a bowl.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Saute the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add sage: Stir in the chopped sage and cook for another minute until fragrant.
3. Mix in pumpkin: Add the pumpkin puree to the pot, stirring well to combine with the onions and sage.
4. Pour in broth: Gradually add the vegetable broth, stirring continuously to ensure a smooth mixture.
5. Simmer: Bring the soup to a boil, then reduce heat to low and let it simmer for 15 minutes, stirring occasionally.
6. Blend for smoothness: Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works—just blend in batches and be careful with the hot liquid.
7. Finish with cream: Stir in the heavy cream, salt, pepper, and nutmeg. Heat through for another 5 minutes, but don’t let it boil.

The soup should be velvety with a rich pumpkin flavor, subtly enhanced by the sage and nutmeg. Serve it with a drizzle of cream and a sprinkle of fresh sage on top for an extra touch of elegance.

Mushroom and Barley Soup

This Mushroom and Barley Soup is the cozy hug you need on a chilly evening, packed with earthy flavors and hearty textures that’ll make you forget it’s actually good for you.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Sauté the base: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Brown the mushrooms: Add sliced mushrooms to the pot, cooking until they release their moisture and start to brown, about 8 minutes. Tip: Don’t overcrowd the pot to ensure they brown nicely.
3. Add barley and broth: Stir in the pearl barley, vegetable broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low.
4. Simmer to perfection: Cover and simmer for 45 minutes, or until the barley is tender. Tip: Stir occasionally to prevent sticking.
5. Season and serve: Remove the bay leaf, season with salt and pepper to taste, and stir in fresh parsley. Tip: Let it sit for 5 minutes off the heat to thicken slightly before serving.

The soup turns out luxuriously creamy from the barley, with a deep mushroom flavor that’s earthy and satisfying. Try topping it with a dollop of sour cream or some crusty bread on the side for an extra treat.

Split Pea and Ham Soup

You know those days when you just need something hearty, comforting, and basically gives you a hug from the inside? That’s exactly what this Split Pea and Ham Soup is all about. It’s like your favorite cozy sweater, but in soup form, and honestly, who wouldn’t want that?

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb dried split peas, rinsed
• 1 lb ham hock or diced ham
• 6 cups chicken stock
• 1 bay leaf
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes. Stir in garlic for the last 30 seconds.
2. Add peas and ham: Toss in the rinsed split peas and ham hock, giving everything a good stir to mix.
3. Pour in stock: Add chicken stock, bay leaf, black pepper, and salt. Bring to a boil, then reduce heat to low.
4. Simmer slowly: Cover and let it simmer for about 1.5 hours, stirring occasionally, until peas are tender and soup has thickened.
5. Remove bay leaf: Once done, take out the bay leaf and discard. If you used a ham hock, remove it, shred the meat, and return it to the pot.
6. Adjust seasoning: Taste and add more salt or pepper if needed. Tip: If the soup is too thick, add a bit more stock or water to reach your desired consistency.

This soup turns out luxuriously creamy with little bursts of savory ham in every bite. Serve it with a side of crusty bread for dipping, or go wild and top it with some crispy croutons for extra crunch. Either way, it’s a bowl of comfort that’s hard to beat.

Chicken Noodle Soup

So, you’ve caught a sniffle or maybe just craving some comfort in a bowl? Let’s whip up a batch of chicken noodle soup that’ll hug you from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb chicken breast, boneless and skinless
• 2 cups egg noodles
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 cup fresh parsley, chopped

Instructions

1. Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until soft, about 5 minutes. Stir in garlic for the last 30 seconds.
2. Simmer broth: Pour in chicken broth and bring to a boil. Tip: For extra flavor, you can throw in the chicken bones if you have them.
3. Cook chicken: Add chicken breast to the pot, reduce heat to low, and simmer until chicken is cooked through, about 20 minutes. Remove chicken and shred it with two forks.
4. Add noodles: Return shredded chicken to the pot along with egg noodles, salt, pepper, and thyme. Simmer until noodles are tender, about 10 minutes. Tip: Don’t overcook the noodles; they’ll continue to soften in the hot broth.
5. Finish with herbs: Stir in fresh parsley right before serving. Tip: A squeeze of lemon juice can brighten up the flavors if you’re feeling fancy.

This soup is all about the tender chunks of chicken and the slurp-worthy noodles swimming in a savory broth. Serve it with a side of crusty bread for dipping, or go wild and add a dollop of pesto on top for an herby twist.

Minestrone Soup

Alright, let’s dive into making this cozy bowl of Minestrone Soup that’s perfect for any day you’re craving something hearty yet healthy. A big pot of this means leftovers are even better the next day, so don’t be shy about making a full batch!

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup small pasta (like ditalini)
• 2 cups fresh spinach, roughly chopped
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Heat the oil: In a large pot, heat 2 tbsp olive oil over medium heat until shimmering.
2. Sauté veggies: Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the veggies are softened, about 5 minutes.
3. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Simmer with tomatoes and beans: Pour in the diced tomatoes, kidney beans, cannellini beans, and vegetable broth. Stir in the basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Cook pasta: Add the pasta to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente.
6. Wilt spinach: Stir in the chopped spinach and cook just until wilted, about 1 minute.
7. Serve hot: Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving.

This Minestrone Soup is a beautiful mix of textures, from the tender veggies and beans to the slight bite of the pasta, all swimming in a rich, herb-infused broth. Try serving it with a slice of crusty bread for dipping, or keep it light with a side salad for a full meal that satisfies without weighing you down.

Roasted Red Pepper Soup

Look, I know what you’re thinking — soup in May? But trust me, this Roasted Red Pepper Soup is a game-changer, perfect for those chilly evenings or when you’re just craving something cozy and vibrant. Plus, it’s ridiculously easy to make, so let’s dive right in.

Ingredients

• 4 large red bell peppers, halved and seeded
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Roast the peppers: Preheat your oven to 425°F. Place the pepper halves on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes until the skins are charred and blistered.
2. Sauté the aromatics: In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing for about 5 minutes until they’re soft and fragrant.
3. Blend it up: Peel the skins off the roasted peppers (tip: they should come off easily after roasting) and add them to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Finish with cream: Stir in the heavy cream and smoked paprika, then let the soup simmer for another 10 minutes to meld the flavors. Season with salt and pepper to taste.
5. Serve hot: Ladle the soup into bowls. For an extra touch, drizzle with a little cream or sprinkle with fresh herbs.

This soup is velvety smooth with a sweet, smoky depth from the roasted peppers and paprika. Try serving it with a grilled cheese sandwich for the ultimate comfort food duo.

Zucchini and Spinach Soup

Veggies might not always be the star of the show, but this Zucchini and Spinach Soup is here to change that. It’s creamy, dreamy, and packed with enough green goodness to make you feel like a superhero after just one spoonful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 cups fresh spinach, roughly chopped
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream

Instructions

1. Saute the base: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauteing until the onion is translucent, about 5 minutes.
2. Add zucchini: Toss in the chopped zucchini and cook for another 5 minutes, stirring occasionally, until it starts to soften.
3. Spinach time: Throw in the roughly chopped spinach and stir until wilted, about 2 minutes. Tip: Don’t overcrowd the pot; add spinach in batches if necessary.
4. Pour in broth: Add vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes. Tip: Simmering unlocks the flavors, so don’t rush this step.
5. Blend it up: Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. Tip: For extra creaminess, blend in the heavy cream at this stage.
6. Final touch: Return the soup to the pot, heat through for another 2 minutes, and adjust seasoning if needed.

This soup is velvety with a fresh, vibrant flavor that’s surprisingly hearty. Serve it with a swirl of cream and a sprinkle of chili flakes for a little kick, or pair it with crusty bread for the ultimate comfort meal.

Beetroot and Goat Cheese Soup

Ready to dive into a bowl of something that’s as vibrant in color as it is in flavor? Let’s talk about this Beetroot and Goat Cheese Soup that’s about to become your new favorite. It’s creamy, tangy, and has that earthy sweetness that just makes you feel fancy without trying too hard.

Ingredients

• 2 large beetroots, peeled and diced (about 3 cups)
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 4 oz goat cheese, crumbled
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Roast the beetroots: Preheat your oven to 400°F. Toss the diced beetroots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes until tender.
2. Sauté the aromatics: In a large pot, heat a bit more olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Simmer the soup: Add the roasted beetroots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend until smooth: Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
5. Add the cream and cheese: Stir in the heavy cream and half of the goat cheese. Heat through for another 5 minutes on low heat. Tip: Save some goat cheese for garnish to add a nice texture contrast.
6. Season and serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with the remaining goat cheese and fresh thyme. Tip: A drizzle of olive oil on top before serving adds a lovely richness.

This soup is luxuriously creamy with a beautiful balance of earthy and tangy flavors. Try serving it with a side of crusty bread for dipping, or for an extra touch, top with a few toasted walnuts for crunch.

Chickpea and Kale Soup

Zesty and packed with nutrients, this Chickpea and Kale Soup is your go-to for a quick, healthy meal that doesn’t skimp on flavor. Imagine coming home to a bowl of this after a long day – it’s like a warm hug from the inside.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the oil: In a large pot, heat 2 tablespoons olive oil over medium heat until shimmering.
2. Sauté the aromatics: Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
3. Toast the spices: Stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika, cooking for 1 minute until fragrant.
4. Add liquids and chickpeas: Pour in 4 cups vegetable broth and add the drained chickpeas. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Incorporate kale: Add the chopped kale, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer until the kale is wilted and tender, about 5 minutes.
6. Finish with lemon juice: Remove from heat and stir in 1 tablespoon lemon juice for a bright finish.

This soup strikes the perfect balance between hearty and light, with the chickpeas adding a satisfying bite and the kale bringing a slight crispness. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of red pepper flakes for an extra kick.

Wild Rice and Mushroom Soup

Trust me, there’s nothing like a bowl of Wild Rice and Mushroom Soup to make you feel all warm and fuzzy inside, especially when it’s packed with earthy flavors and a texture that’s just the right amount of hearty. Let’s dive into making this cozy masterpiece.

Ingredients

• 1 cup wild rice, rinsed
• 8 oz cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp thyme, dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the rice: In a large pot, bring 3 cups of water to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender. Drain any excess water and set aside.
2. Sauté the veggies: Heat olive oil in the same pot over medium heat. Add the onion and mushrooms, cooking until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes. Stir in the garlic, thyme, salt, and pepper, cooking for another minute until fragrant.
3. Combine and simmer: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and let it simmer for 10 minutes to meld the flavors together.
4. Add the cream: Stir in the heavy cream and cooked wild rice. Heat through for another 5 minutes, but don’t let it boil to avoid curdling the cream.
5. Final touches: Taste and adjust seasoning if necessary. For an extra touch, a sprinkle of fresh thyme on top before serving adds a nice pop of color and flavor.

This soup is a beautiful blend of creamy and chewy textures, with the wild rice adding a nutty depth that plays so well with the earthy mushrooms. Serve it with a crusty piece of bread for dipping, and you’ve got yourself a meal that’s both comforting and slightly fancy.

Conclusion

With 20 luscious, creamy soups to choose from, your Philips Soup Maker is about to become your new kitchen BFF! Whether you’re craving classic comfort or bold new flavors, these recipes make it easy to enjoy homemade goodness in minutes. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Pin it to share the soup love with fellow home cooks!