8 Easy 5-ingredient Soup Recipes You’ll Make on Repeat

By Brandon D / October 4, 2025

You know those nights when you want something cozy, fast, and wildly satisfying—but your fridge is giving “please improvise?” These 8 easy 5-ingredient soup recipes are exactly the move. They’re quick, budget-friendly, and big on flavor without a long grocery list or culinary gymnastics. We’re talking weeknight heroes, last-minute lunch saviors, and “Wow, you made this?” moments with almost zero effort.

Every recipe here sticks to just five main ingredients (plus salt, pepper, and water are freebies), and each one comes together with minimal fuss. Keep a few pantry staples on hand and you’ll be craving soup season all year—trust me.

1. Creamy Tomato Basil Blitz That Tastes Like a Fancy Café

When you want comfort in a bowl with minimal effort, this tomato basil soup delivers. It’s velvety, bright, and tastes like something you’d get next to a grilled cheese in a cozy café. It’s also lightning-fast—perfect for busy weeknights or lazy Sundays.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cans (28 oz total) crushed tomatoes
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 packed cup fresh basil leaves
• Salt and black pepper, to taste

Instructions:

1. Warm the olive oil in a pot over medium heat. Add the onion and cook until soft and sweet, about 5–7 minutes.
2. Pour in the crushed tomatoes. Simmer for 10 minutes to let the flavors mingle.
3. Stir in the heavy cream. Add the basil and blend with an immersion blender until smooth. (Or carefully blend in batches.)
4. Season with salt and pepper. Simmer 2 more minutes and serve hot.

Top with extra basil, a drizzle of olive oil, or a grating of Parmesan. Perfect with grilled cheese, garlic bread, or a simple salad. Want more depth? Add a pinch of red pepper flakes or a spoonful of tomato paste—seriously transformative.

2. Rotisserie Chicken Lemon Orzo Soup That Feels Like a Hug

This one’s like a shortcut to homemade chicken soup with a bright lemon twist. It uses rotisserie chicken to keep things ultra-easy and delivers that soothing, brothy magic in less than 30 minutes. Comforting, light, and totally satisfying.

Ingredients:

• 6 cups chicken broth
• 1 cup orzo pasta
• 2 cups shredded rotisserie chicken
• 1 large lemon (zest and juice)
• 2 cups baby spinach
• Salt and black pepper, to taste

Instructions:

1. Bring the chicken broth to a boil. Add the orzo and cook until just tender, 7–9 minutes.
2. Stir in the shredded chicken, lemon zest, and lemon juice. Simmer 2–3 minutes.
3. Add the spinach and cook until just wilted, about 1 minute. Season with salt and pepper.

Finish with an extra squeeze of lemon or a swirl of olive oil. For a richer bowl, top with grated Parmesan. If you like it herbier, toss in chopped dill or parsley. Pro tip: If the soup thickens as it sits, splash in more broth or water.

3. Smoky Black Bean Salsa Soup That’s Pantry-Perfect

Relying on pantry all-stars, this soup is bold, smoky, and ridiculously easy. It tastes like you slow-simmered it for hours, but it’s ready in about 20 minutes. It’s also naturally vegetarian and super filling.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 cups jarred salsa (medium or spicy)
• 3 cups vegetable broth
• Salt and black pepper, to taste

Instructions:

1. Heat the olive oil in a pot over medium heat. Add the onion and cook until lightly golden, 6–8 minutes.
2. Add the black beans, salsa, and vegetable broth. Bring to a simmer and cook 10–12 minutes.
3. Blend partially with an immersion blender for a thicker texture, or leave it chunky—your call. Season with salt and pepper.

Garnish with sour cream, chopped cilantro, crushed tortilla chips, or avocado slices. Want smoky heat? Add a pinch of chipotle powder. Swap salsa verde for a tangy twist. It’s fantastic with cheesy quesadillas on the side.

4. Five-Ingredient Miso Ginger Mushroom Soup That Feels Spa-Level

Light, savory, and deeply comforting, this miso mushroom soup tastes like something you’d sip post-yoga. It’s clean and soothing but still packed with umami. Perfect as a starter or a simple, nourishing dinner.

Ingredients:

• 1 tablespoon sesame or neutral oil
• 12 oz mushrooms, sliced (cremini or mixed)
• 1 tablespoon grated fresh ginger
• 6 cups water or unsalted vegetable broth
• 3 tablespoons white miso paste
• Salt and black pepper, to taste

Instructions:

1. Heat the oil in a pot over medium heat. Sauté the mushrooms until they release liquid and brown slightly, about 6–8 minutes.
2. Add the ginger and cook 30 seconds until fragrant.
3. Pour in the water/broth and bring to a gentle simmer for 5 minutes.
4. Turn off the heat. Whisk the miso paste in a small bowl with a ladle of hot soup to dissolve, then stir it back into the pot. Season lightly with salt and pepper (miso is salty—taste first!).

Serve with sliced scallions, a drizzle of toasted sesame oil, or tofu cubes if you’re stretching the “five ingredients” at the table. Add greens like spinach or bok choy in the last minute for extra nutrients. Keep the heat low after adding miso—it preserves that delicate, savory flavor.

5. Creamy Roasted Red Pepper and Goat Cheese Soup That Feels Restaurant-Worthy

Sweet peppers and tangy goat cheese were basically made for each other. This soup is luxurious and silky, with a gentle tang that keeps every spoonful interesting. It’s a great starter for dinner parties—and takes almost no effort.

Ingredients:

• 2 jars (12 oz each) roasted red peppers, drained
• 1 tablespoon olive oil
• 1 small onion, chopped
• 4 cups vegetable broth
• 4 oz goat cheese (soft, crumbled)
• Salt and black pepper, to taste

Instructions:

1. Heat the olive oil in a pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Add the roasted red peppers and vegetable broth. Simmer for 10 minutes.
3. Blend until completely smooth. Stir in the goat cheese until melted and creamy.
4. Season with salt and pepper and warm through.

Finish with a swirl of cream, a sprinkle of chives, or crunchy croutons. If you want a smoky edge, add a pinch of smoked paprika. Serve with crusty bread and a simple green salad—chef’s kiss.

6. Cozy Potato Corn Chowder That’s Weekend-Comfort Easy

Thick, creamy, and loaded with sweet corn, this chowder is the definition of comfort. No bacon, no fuss—just simple ingredients doing the most. It’s family-friendly and reheats like a dream.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cups diced potatoes (Yukon Golds recommended)
• 3 cups corn kernels (frozen or canned, drained)
• 4 cups milk (whole or 2%)
• Salt and black pepper, to taste

Instructions:

1. Melt the butter in a pot over medium heat. Add the onion and cook until soft, 5–6 minutes.
2. Stir in the potatoes and corn. Add the milk and bring to a gentle simmer (do not boil), stirring often.
3. Cook until the potatoes are tender, 15–20 minutes. Lightly mash some potatoes with a spoon to thicken.
4. Season generously with salt and pepper.

Top with shredded cheddar, sliced scallions, or a dash of hot sauce. Want extra body without extra ingredients? Simmer a few minutes more and mash another spoonful of potatoes. If you have it, a pinch of thyme is lovely here.

7. Spicy Thai-Inspired Coconut Curry Carrot Soup That Pops

This soup is sunshine in a bowl: creamy coconut, sweet carrots, and a kick of curry paste. It tastes bright and complex, but the ingredient list is delightfully short. It’s equally good for meal prep or an impressive starter.

Ingredients:

• 1 tablespoon coconut oil (or neutral oil)
• 1 onion, sliced
• 1 pound carrots, sliced
• 1–2 tablespoons red curry paste (to taste)
• 1 can (13.5 oz) coconut milk + 2 cups water
• Salt and black pepper, to taste

Instructions:

1. Heat the oil in a pot over medium heat. Sauté the onion until soft, 5 minutes.
2. Add the carrots and red curry paste. Cook 1 minute to bloom the spices.
3. Pour in the coconut milk and water. Simmer until carrots are tender, 15–20 minutes.
4. Blend until silky smooth. Season with salt and pepper.

Finish with lime juice and cilantro if you have them. For extra heat, add a pinch of chili flakes. Serve with crispy chickpeas, naan, or steamed rice for a more filling bowl.

8. Rustic Sausage and White Bean Soup That Feeds a Crowd

Hearty, savory, and deeply satisfying, this is the kind of soup people ask you for the recipe after the first spoonful. It’s perfect for chilly nights and one-pot dinners. Plus, it scales beautifully for meal prep.

Ingredients:

• 1 pound Italian sausage (mild or hot), casings removed
• 1 onion, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• Salt and black pepper, to taste

Instructions:

1. Brown the sausage in a pot over medium heat, breaking it up as it cooks, 6–8 minutes. Spoon off excess fat if needed.
2. Add the onion and cook until softened, about 4 minutes.
3. Stir in the beans, diced tomatoes (with juices), and chicken broth. Simmer 15 minutes.
4. Season with salt and pepper. Taste and adjust.

Serve with crusty bread and a generous grating of Parmesan. Add chopped kale or spinach at the end if you want extra greens. For smoky depth, stir in a pinch of crushed fennel seeds or smoked paprika.

Tips for 5-Ingredient Soup Success

• Use high-quality broths and canned goods—fewer ingredients means each one matters.
• Salt in layers. Taste as you go so the flavors pop, not overwhelm.
• Garnishes are your secret weapon: herbs, a squeeze of citrus, or a drizzle of good olive oil can transform a simple bowl.
• Texture tricks: Partially blending, mashing, or adding a splash of cream can change the feel without adding more ingredients.

There you have it: eight cozy, low-effort soups that punch way above their weight. Pick one tonight, keep the rest bookmarked, and prepare for many happy spoonfuls ahead. Your future self (and your soup-loving friends) will thank you.