Bulk Soup Recipe

Soup-it’s the ultimate comfort food. A warm bowl of hearty goodness can satisfy the soul and nourish the body like nothing else. Whether it’s a chill autumn day or you’re just craving something simple, soups are versatile, delicious, and easy to make. But if you’re cooking for a crowd or planning to stock up for the week, making a big batch of soup (or bulk soup) is a brilliant solution.

Bulk soups are practical and cost-effective. You can prepare large amounts in advance, save them for later, and enjoy that same homemade taste without the hassle of cooking every single day. In this guide, I’m going to walk you through a detailed bulk soup recipe, give you the lowdown on ingredients, and share some expert tips and variations to help you personalize it to your taste.

Let’s get started on creating a flavorful, filling, and soul-warming bulk soup that will become your go-to recipe.

Bulk Soup Recipe

Here’s a foolproof recipe to make a big pot of delicious soup. You’ll love how it’s flexible and packed with wholesome ingredients, giving you plenty of room for creativity. This bulk soup is perfect for meal prepping, family dinners, or feeding a hungry crowd.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and diced
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium vegetable or chicken broth
• 2 medium potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 cup frozen peas (or any vegetable of your choice)
• 2 cups cooked chicken (shredded or diced), optional
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh herbs for garnish (parsley, basil, thyme)

Cooking Time: 45 minutes (for prep and cooking)

Serves: 8-10 people (depending on portion size)

Ingredients Needed

The magic of bulk soups is how easily you can swap in or out ingredients based on what you have at hand or your personal preferences. Below is a deeper dive into the ingredients you’ll need, and some additional tips about their role in the soup.

• Olive Oil: This is your base fat. It helps sauté the veggies, releasing flavors and making the soup richer. You can substitute it with butter if you prefer a creamier texture.
• Onion, Carrots, and Celery: Known as the classic “mirepoix”, these three vegetables form the foundation of flavor for your soup. The onion adds sweetness, the carrots bring a subtle earthiness, and the celery gives it a little crunch and freshness.
• Garlic: Minced garlic gives the soup depth and an aromatic note. Garlic is a powerful ingredient that enhances the overall taste of any dish.
• Broth: This is the base liquid for your soup. You can choose vegetable broth for a vegetarian option or chicken broth if you’re okay with a meat-based base. Bone broth is another great choice if you want added richness and nutritional benefits.
• Potatoes: Potatoes add substance to your soup and help create a creamy texture without needing any dairy. They soak up all the flavors from the broth and spices.
• Diced Tomatoes: These provide tanginess and acidity, which balances out the richness of the broth. You could use fresh tomatoes or any variety you like (crushed, pureed, etc.), but canned diced tomatoes make it easy and convenient.
• Frozen Peas: These bring color and sweetness to your soup, making it a bit more visually appealing and balanced in flavor. You can also swap these with frozen corn, green beans, or any veggie you love.
• Cooked Chicken (Optional): If you’re going for a heartier soup, add some cooked chicken. It’s an easy way to turn this into a protein-packed dish. You could also use turkey, beef, or even pork if you prefer. Vegetarian alternatives include tofu or beans.
• Dried Thyme & Oregano: These are the herbs that give your soup an earthy, Mediterranean flavor. You can adjust the amount of these to suit your tastes or experiment with other herbs like rosemary or sage.
• Bay Leaf: Adding a bay leaf is like a secret ingredient. It infuses the soup with a subtle flavor that rounds out all the other ingredients.
• Salt and Pepper: These are non-negotiable! Season your soup to taste, and remember to taste-test as you go.
• Fresh Herbs: These are great for garnishing, adding a burst of color and fresh flavor to your finished soup.

Cooking Instructions

Making bulk soup is easy, and the best part is you can make a big batch with minimal effort. Here’s the step-by-step process:

1. Prep Your Veggies: Start by washing, peeling, and chopping your veggies-onions, carrots, celery, potatoes. Make sure they’re all roughly the same size to ensure even cooking.
2. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Stir them around for about 5-7 minutes, until the onions become translucent and the veggies soften.
3. Add the Garlic: Once the veggies are softened, add the minced garlic and cook for another minute. Garlic cooks quickly, so keep an eye on it. You don’t want it to burn!
4. Add the Broth: Pour in the broth and bring the mixture to a gentle simmer. Stir to combine everything.
5. Add Potatoes and Tomatoes: Add the diced potatoes and canned tomatoes (with juices). Stir everything together and let it simmer for about 20 minutes or until the potatoes are tender.
6. Add the Peas and Chicken: Once the potatoes are soft, toss in your frozen peas and cooked chicken (if you’re using it). Add the thyme, oregano, and bay leaf. Continue to simmer for another 5-10 minutes.
7. Taste and Season: Now’s the time to taste your soup. Add salt and pepper to your liking. If you like more herbs or spices, feel free to experiment. This is your soup, so make it your own!
8. Serve: Remove the bay leaf and discard it. Ladle the soup into bowls and garnish with fresh herbs. Serve hot and enjoy!

Ingredient Insights

• The Power of Aromatics: The trio of onion, celery, and carrots (mirepoix) serves as the backbone of nearly every soup or stew, giving your dish depth and complexity. This combo is a flavor powerhouse, and sautéing them in olive oil first helps release their natural sugars, making your soup taste richer.
• Why Broth Matters: Whether you use vegetable or chicken broth, this is what infuses your soup with flavor. Choosing a good quality broth-ideally low-sodium-can make all the difference. The broth is the stage where the magic happens, pulling together all the ingredients.
• Potatoes in Soup: Potatoes act like a sponge, absorbing the flavors of the broth. They also help thicken the soup, so you don’t have to worry about adding any cream. It’s a simple and effective way to make your soup hearty and satisfying.
• Frozen Vegetables: Frozen vegetables are a soup-maker’s best friend! They’re just as nutritious as fresh ones (often frozen at peak freshness), they’re super convenient, and they won’t go bad quickly.

Expert Tips

• Make Ahead: This soup actually tastes better the next day. The flavors have more time to meld together, making it ideal for meal prep. You can make a big batch and store it in airtight containers in the fridge for up to a week.
• Freezing Soup: If you want to save some for later, bulk soup is perfect for freezing. Just make sure to let it cool completely before transferring it to freezer-safe containers. It can last for up to 3 months in the freezer. Reheat on the stove over low heat, adding a little water if it’s too thick.
• Use Leftovers: If you have any leftover roasted vegetables, meats, or grains (like rice or quinoa), toss them into the soup for an easy upgrade.
• Balance Flavors: If your soup tastes a little too rich or heavy, balance it with a splash of vinegar or a squeeze of lemon juice to add brightness.

Recipe Variations

• Vegetarian Version: Skip the chicken and load up on extra vegetables, such as spinach, kale, or zucchini. You can add beans (kidney beans, chickpeas, or lentils) for protein.
• Spicy Twist: Add a bit of heat with red pepper flakes, jalapeños, or hot sauce. This adds an exciting kick to the otherwise mild flavor.
• Creamy Version: For a creamy soup, blend part of the soup in a blender or use an immersion blender. You could also stir in some heavy cream or coconut milk toward the end of cooking.
• Italian-Inspired: Add a parmesan rind to the pot while it simmers for extra richness, and top with shredded parmesan before serving.

Final Words

Bulk soups are a gift to anyone who loves convenience without sacrificing flavor. Whether you’re a busy parent, a meal prep enthusiast, or just someone who enjoys a hearty meal, making a big batch of soup is a great way to stay nourished and satisfied. Plus, soups are incredibly flexible, so you can mix and match ingredients based on your preferences.