Homemade Soup Recipes

Soup can be a light appetiser with little food value, a hearty first course for the hungry, or even a main course for lunch or supper with the right accompaniments.

It is the most economical of all types of food too, since the main ingredients are cheap and many leftovers can be used up.

Soup as a first course should be a contrast in flavour and texture to the following one. consommes are typical light soups which can precede any rich or solid dish at a dinner; they are designed to stimulate rather than satisfy the appetite.

Main-course soups should contain a fair amount of solid ingredients, such as diced fish, meat or vegetables.

The main ingredients of all classes of soup should be stock of one kind or another, the water in which vegetables have been boiled should always be used to make stock, or instead of plain water if you have no stock at hand.


The classes into which we devide soups are;

Broths Unstrained soups, not thickened but containing bits of meat, vegetables, barley, rice etc, used in the making of soup.
Clear Soups Strained and cleared liquide sparkling and decoratively garnished.
Purees Soups in which the main ingredients are sieved or put through an electric blender to make them thick. If you need a new blender or any cookink utensils please visit or online Discount store for some great bargains click here
Thickened Soups Liquids thickened by added ingredients. These are usually starchy, such as flour,cornflourground rice or semolina roux(mixed, cooked fat and flour), But luxury soups are sometimes thickened with cream or egg yolks and cream. They can then be called "cream soups".

Try some of our excellent homemade soup recipes


Beef Broth Recipe


Watercress Soup Recipe


Fish Soup Recipe


Homemade Tomato Soup