Busy nights can be overwhelming, but they don’t have to mean sacrificing flavor for convenience. With a few simple ingredients and some creative twists, you can whip up delicious and satisfying meals using canned soups as a starting point. In this collection of 18 easy canned soup recipes, we’ll show you how to transform humble cans into mouthwatering masterpieces that will please even the pickiest eaters.
From classic comfort foods like creamy tomato basil and hearty vegetable soup, to international-inspired flavors like Mexican tortilla and Moroccan chickpea, these soups are perfect for a quick weeknight dinner or a cozy weekend lunch. And with ingredients readily available in most pantries, you won’t need to worry about making special trips to the store.
So why wait? Scroll down to discover your new favorite canned soup recipes and get cooking!
Creamy Tomato Basil Soup with Canned Tomatoes
Savor the flavors of Italy with this rich and creamy soup made using canned tomatoes, fresh basil, and a hint of garlic. Perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
– 1 (14.5 oz) can diced tomatoes
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1/2 cup heavy cream or half-and-half
– 1/2 cup chicken broth
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the garlic in a little bit of oil until fragrant.
2. Add the canned tomatoes, chopped basil, salt, and pepper. Stir well.
3. Pour in the chicken broth and bring the mixture to a simmer.
4. Reduce heat to low and let it cook for 15-20 minutes or until the flavors have melded together.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Quick Chicken Noodle Soup with Canned Broth
This comforting soup is a staple for any busy day when you need a warm, satisfying meal quickly.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups canned chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 8 oz egg noodles
– Salt and pepper to taste
Instructions:
1. In a large pot, combine chicken, onion, and garlic. Cook over medium-high heat until the chicken is browned and cooked through, about 5-7 minutes.
2. Add canned broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
3. Add egg noodles and cook according to package instructions or until al dente.
4. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Spicy Black Bean Soup with Canned Beans
This hearty and flavorful soup is a perfect blend of spices and textures, making it a great option for a quick and satisfying meal. With the convenience of canned black beans, this recipe is easy to prepare and can be ready in under 30 minutes.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– Optional: jalapeños, sour cream, shredded cheese, or crushed tortilla chips for toppings
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper over medium-high heat until tender.
2. Add the cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
3. Stir in the canned black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste. Serve hot, topped with your preferred garnishes.
Cooking Time: 25-30 minutes
Hearty Vegetable Soup with Canned Veggies
A comforting and easy-to-make soup that’s perfect for a chilly evening or a quick weeknight meal. This recipe combines canned vegetables with fresh ones to create a flavorful and nutritious soup.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (16 oz) corn, drained
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the garlic, carrots, and celery in a little water until tender.
2. Add the canned vegetables, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-35 minutes
Cheesy Broccoli Cheddar Soup with Canned Soup Base
This comforting soup is a twist on the classic broccoli cheddar, using canned soup base for added convenience. With its rich and creamy texture, it’s perfect for a quick weeknight dinner or a cozy weekend lunch.
Ingredients:
– 1 (10.5 oz) can of condensed cream of chicken soup
– 2 cups of broccoli florets
– 1 cup of shredded cheddar cheese
– 1/4 cup of milk
– 1 tablespoon of butter
– Salt and pepper to taste
Instructions:
1. In a large pot, combine the canned soup base, broccoli, and butter. Cook over medium heat until the broccoli is tender, about 5-7 minutes.
2. Stir in the shredded cheddar cheese until melted and smooth.
3. Add the milk and stir until well combined. Season with salt and pepper to taste.
4. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Easy Minestrone with Canned Beans and Tomatoes
A classic Italian soup that’s quick, easy, and packed with flavor. This recipe uses canned beans and tomatoes to simplify the process while still delivering a deliciously hearty meal.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Pour in the vegetable broth, diced tomatoes, kidney beans, and cannellini beans.
5. Bring to a simmer and let cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt, pepper, and dried basil.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Loaded Potato Soup with Canned Cream of Potato
A creamy and comforting potato soup loaded with crispy bacon, cheddar cheese, and scallions. This easy recipe is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 (14.5 oz) can cream of potato
– 2 tablespoons butter
– 1 medium onion, diced
– 4-6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened.
2. Pour in the can of cream of potato and stir to combine. Bring to a simmer.
3. Reduce heat to low and add crumbled bacon, shredded cheese, and milk or heavy cream. Stir until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Mexican Tortilla Soup with Canned Tomatoes and Corn
This classic Mexican soup is a staple for any occasion. With the simplicity of using canned tomatoes and corn, you can enjoy a flavorful and comforting bowl in no time.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 corn tortillas, cut into thin strips
– 1 cup frozen corn kernels
– Optional: shredded cheese, sour cream, diced avocado, or crushed tortilla chips for toppings
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened (3-4 minutes).
3. Stir in the canned tomatoes, chicken broth, water, cumin, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 10-12 minutes or until heated through.
5. Add the tortilla strips and corn kernels; stir to combine.
6. Simmer for an additional 2-3 minutes or until the flavors meld together.
7. Serve hot, topped with your desired toppings.
Cooking Time: 20-25 minutes
Thai Coconut Curry Soup with Canned Coconut Milk
This creamy and aromatic soup is a staple of Thai cuisine, made even easier with the convenience of canned coconut milk. With its rich flavor profile and comforting warmth, it’s perfect for a quick and satisfying meal.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken or vegetable broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, bell pepper, and ginger; cook until vegetables are tender.
3. Stir in curry paste; cook for 1 minute.
4. Pour in coconut milk, broth, salt, and pepper. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
French Onion Soup with Canned Beef Broth
This classic French onion soup gets a convenient twist by using canned beef broth, making it an easy and satisfying meal for any occasion. The caramelized onions and melted cheese add depth and richness to this comforting dish.
Ingredients:
– 2 large onions, thinly sliced
– 2 tablespoons butter
– 1 can (14.5 oz) beef broth
– 1 teaspoon dried thyme
– 1/4 cup grated Gruyère or Swiss cheese
– 6 slices of baguette, toasted
Instructions:
1. In a large saucepan, melt butter over medium heat. Add onions and cook until caramelized (about 20-25 minutes).
2. Pour in beef broth and thyme. Bring to a simmer.
3. Preheat broiler.
4. Arrange toasted baguette slices on top of soup. Sprinkle with Gruyère or Swiss cheese.
5. Place under broiler for 1-2 minutes, until cheese is melted and bubbly.
6. Serve immediately.
Cooking Time: 30-40 minutes
Lentil Soup with Canned Lentils and Veggies
Start your day with a warm and comforting bowl of lentil soup, made easy with canned lentils and a medley of vegetables.
Ingredients:
– 1 can (14.5 oz) of cooked green or brown lentils
– 2 cups of water
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 medium carrot, chopped
– 1 medium celery stalk, chopped
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped onion, garlic, carrot, and celery in a little bit of water until tender.
2. Add the canned lentils, diced tomatoes, and thyme. Stir well.
3. Pour in the remaining 2 cups of water and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Clam Chowder with Canned Clams and Cream
A classic comfort food recipe that’s quick and easy to make, using canned clams and cream as a substitute for fresh ingredients. This creamy chowder is perfect for a cozy night in.
Ingredients:
– 1 (14.5 oz) can of diced tomatoes
– 1 (6.5 oz) can of chopped clams
– 2 tablespoons of butter
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of heavy cream
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Pour in canned clams, diced tomatoes, paprika, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let cook for 5-7 minutes or until heated through.
6. Stir in heavy cream and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 15-20 minutes
Pumpkin Soup with Canned Pumpkin Puree
This recipe uses canned pumpkin puree to make a creamy and comforting soup that’s perfect for the fall season. With just a few simple ingredients, you can have a delicious and warming bowl of goodness in no time.
Ingredients:
– 1 (15 oz) can pumpkin puree
– 2 tablespoons butter
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh herbs like parsley or sage for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Pour in pumpkin puree, chicken broth, and heavy cream or half-and-half. Stir to combine.
4. Bring mixture to a simmer and let cook for 15-20 minutes or until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Split Pea Soup with Canned Ham and Peas
This hearty soup recipe combines the comfort of canned ham and peas with the simplicity of split peas, making it a quick and satisfying meal. This easy-to-make soup is perfect for a weeknight dinner or a cozy weekend lunch.
Ingredients:
– 1 cup dried split peas
– 2 cups water
– 1 can (12 oz) diced ham
– 1 can (15 oz) green peas, drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large pot, combine split peas and water. Bring to a boil, then reduce heat and simmer for 30 minutes.
2. Add diced ham, green peas, onion, and garlic to the pot. Stir to combine.
3. Season with salt and pepper to taste.
4. Continue simmering for an additional 10-15 minutes or until split peas are tender.
5. Serve hot and enjoy!
Cooking Time: 45-50 minutes
Corn Chowder with Canned Corn and Cream
Simplify your mealtime routine with this easy-to-make corn chowder recipe, perfect for a quick lunch or dinner. With the convenience of canned corn and heavy cream, you can enjoy a rich and creamy soup in no time!
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 (15 oz) can whole kernel corn, drained
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic until softened.
2. Add the canned corn, heavy cream, chicken broth, and paprika. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 10-12 minutes or until heated through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 10-12 minutes
White Bean and Kale Soup with Canned Beans
This comforting soup is a perfect blend of creamy white beans, nutritious kale, and savory flavors. Ready in under an hour, it’s a great option for a quick and satisfying meal.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chicken or vegetable broth
– 1 bunch curly kale, stems removed and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Stir in the canned beans and continue to simmer for 10-15 minutes or until heated through.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 45-50 minutes
Beef and Barley Soup with Canned Beef Broth
This classic soup is a comforting blend of tender beef, creamy barley, and rich flavors from canned beef broth.
Ingredients:
– 1 can (14.5 oz) canned beef broth
– 2 cups cooked beef (such as leftover roast or ground beef), cut into bite-sized pieces
– 1 cup pearl barley, rinsed and drained
– 2 medium carrots, chopped
– 2 stalks celery, chopped
– 1 large onion, chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, combine beef broth, cooked beef, barley, carrots, celery, and onion.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 20-25 minutes, or until barley is tender.
3. Add thyme and season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley or thyme, if desired.
Cooking Time: 25-30 minutes
Moroccan Chickpea Soup with Canned Chickpeas
This hearty soup combines the flavors of Morocco with the convenience of canned chickpeas, making it a quick and satisfying meal for any time of day.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne (if using) and cook for an additional minute.
4. Stir in chickpeas, vegetable broth, salt, and pepper.
5. Bring to a simmer and cook for 15-20 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to revolutionize your weeknight meals with these 18 easy canned soup recipes! From creamy tomato basil to hearty vegetable, and from chicken noodle to lentil soup, there’s something for everyone. With ingredients like canned tomatoes, beans, broth, and coconut milk, you can whip up a delicious and satisfying meal in no time. Whether you’re looking for a quick lunch or a comforting dinner, these recipes are sure to become new favorites.