Whether you’re juggling work, family, or just craving a quick, wholesome meal, these 18 flavorful dried soup mixes are your new kitchen heroes. Perfect for busy weeknights or cozy weekends, they deliver comforting, homemade taste with minimal effort. Get ready to discover easy, delicious recipes that will transform your pantry staples into satisfying soups everyone will love—let’s dive in!
Homemade Creamy Potato Leek Soup Mix
Sometimes, on quiet afternoons when the light slants just so through the kitchen window, I find myself reaching for the humblest of vegetables, craving the kind of comfort that only a slow-simmered soup can provide. This creamy potato leek soup mix is my go-to for such moments, a simple alchemy of earthy roots and alliums that transforms into something deeply soothing and rich.
Ingredients
– 2 tbsp unsalted butter
– 2 large leeks
– 1.5 lbs Yukon Gold potatoes
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Thoroughly wash the leeks to remove any grit trapped between the layers, then slice the white and light green parts into 1/4-inch rounds.
2. Melt 2 tablespoons of unsalted butter in a large, heavy-bottomed pot over medium-low heat.
3. Add the sliced leeks to the pot and cook for 15 minutes, stirring occasionally, until they are completely softened but not browned.
4. While the leeks cook, peel the Yukon Gold potatoes and cut them into 1-inch cubes for even cooking.
5. Add the cubed potatoes and 4 cups of vegetable broth to the pot with the softened leeks.
6. Increase the heat to high and bring the mixture to a boil.
7. Once boiling, immediately reduce the heat to low, cover the pot, and simmer for 25 minutes until the potatoes are fork-tender.
8. Carefully transfer the hot soup in batches to a blender, filling it no more than halfway, and blend on high speed until completely smooth.
9. Return the blended soup to the pot and stir in 1 cup of heavy cream.
10. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then heat gently over low heat for 5 minutes until warmed through, being careful not to let it boil.
Just ladled into a bowl, this soup is the essence of velvet, with a subtle sweetness from the slow-cooked leeks that balances the potato’s earthiness. I love finishing it with a drizzle of good olive oil and a sprinkle of fresh chives, or serving it alongside a thick slice of crusty, buttered bread for dipping into its creamy depths.
Spicy Lentil and Vegetable Dried Soup Mix
A quiet afternoon like this always makes me reach for something warm and nourishing, the kind of meal that simmers patiently on the stove while the world outside moves at its own pace. This spicy lentil and vegetable dried soup mix is my go-to for such moments, a simple assembly of pantry staples that transforms into a deeply comforting bowl. It’s the sort of recipe that feels both intentional and effortless, a small ritual of chopping, stirring, and waiting as flavors meld into something greater than the sum of its parts.
Ingredients
– 1 cup dried brown lentils
– 1/2 cup dried split peas
– 1/4 cup dried minced onions
– 2 tbsp dried carrot flakes
– 1 tbsp dried celery flakes
– 1 tbsp olive oil
– 6 cups water
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp crushed red pepper flakes
– 1 bay leaf
Instructions
1. Rinse 1 cup dried brown lentils and 1/2 cup dried split peas under cold running water in a fine-mesh strainer for 1 minute to remove any dust or debris.
2. Heat 1 tbsp olive oil in a large pot over medium heat for 2 minutes until it shimmers lightly.
3. Add 1/4 cup dried minced onions, 2 tbsp dried carrot flakes, and 1 tbsp dried celery flakes to the pot, stirring constantly for 3 minutes until they become fragrant and slightly softened.
4. Pour in the rinsed lentils and split peas, followed by 6 cups water, scraping the bottom of the pot to incorporate any browned bits.
5. Stir in 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp crushed red pepper flakes, and 1 bay leaf until evenly distributed.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the pot with a lid.
7. Simmer the soup for 45 minutes, stirring every 15 minutes to prevent sticking and ensure even cooking.
8. Remove the pot from the heat and discard the bay leaf using a spoon.
9. Let the soup rest uncovered for 10 minutes to allow the lentils to fully absorb the liquid and thicken naturally.
10. Ladle the soup into bowls while still warm. Much like a hearty stew, this soup thickens beautifully as it rests, with the lentils and split peas softening into a creamy, cohesive texture. The gentle heat from the red pepper flakes lingers subtly beneath the earthy sweetness of the rehydrated vegetables, making it perfect served over a slice of crusty bread or topped with a dollop of cool yogurt to balance the spice.
Savory Tomato Basil Soup Mix
Lately, I’ve been craving the kind of comfort that only comes from a warm bowl of soup, something simple yet deeply satisfying to stir together on a quiet afternoon. This savory tomato basil blend is my go-to for such moments, a recipe that feels like a gentle exhale. It’s a humble mix that transforms into a rich, aromatic soup with just a few additions from the pantry.
Ingredients
– 1 cup dried tomato flakes
– 1/4 cup dried basil
– 2 tbsp dried minced onion
– 1 tbsp granulated garlic
– 1 tbsp sugar
– 2 tsp salt
– 1 tsp black pepper
– 1/4 cup cornstarch
– 4 cups water
– 1/2 cup heavy cream
Instructions
1. Combine 1 cup dried tomato flakes, 1/4 cup dried basil, 2 tbsp dried minced onion, 1 tbsp granulated garlic, 1 tbsp sugar, 2 tsp salt, and 1 tsp black pepper in a medium bowl.
2. Whisk in 1/4 cup cornstarch until the mixture is evenly blended and no white streaks remain.
3. Pour 4 cups of water into a large saucepan and bring it to a boil over high heat.
4. Gradually sprinkle the dry mix into the boiling water while whisking constantly to prevent lumps from forming.
5. Reduce the heat to medium-low and simmer the soup for 10 minutes, stirring occasionally with a wooden spoon.
6. Stir in 1/2 cup heavy cream until fully incorporated and the soup is uniformly pink-orange.
7. Continue simmering for 5 more minutes, until the soup thickens slightly and coats the back of a spoon.
8. Remove the saucepan from the heat and let the soup stand for 2 minutes before serving. The finished soup is velvety and lush, with the bright acidity of tomatoes softened by sweet basil and cream. Try swirling in a spoonful of pesto or topping it with crunchy garlic croutons for a textural contrast that makes each spoonful a little adventure.
Hearty Beef and Barley Dried Soup Mix
There’s something quietly comforting about assembling ingredients for a slow-simmered soup, each measured portion holding the promise of warmth on a chilly afternoon. This hearty beef and barley blend invites you to slow down and savor the process, transforming simple components into a deeply nourishing meal that fills your kitchen with the most welcoming aroma.
Ingredients
– 1 pound beef stew meat
– 1 cup pearled barley
– 2 tablespoons olive oil
– 1 large yellow onion
– 3 medium carrots
– 2 stalks celery
– 4 cloves garlic
– 8 cups beef broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 teaspoon salt
Instructions
1. Pat the beef stew meat completely dry with paper towels to ensure proper browning.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add the beef in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear the beef for 3-4 minutes per side until deeply browned, developing rich flavor through caramelization.
5. Transfer the browned beef to a clean plate, leaving any rendered fat in the pot.
6. Dice 1 large yellow onion, 3 medium carrots, and 2 stalks celery into 1/2-inch pieces.
7. Add the chopped vegetables to the hot pot and cook for 6-8 minutes until softened and lightly golden.
8. Mince 4 cloves of garlic and stir into the vegetables, cooking for 1 minute until fragrant.
9. Return the seared beef and any accumulated juices to the pot.
10. Add 1 cup of pearled barley, distributing it evenly among the other ingredients.
11. Pour in 8 cups of beef broth, scraping the bottom of the pot to incorporate all the flavorful browned bits.
12. Add 2 bay leaves, 1 teaspoon of dried thyme, 1/2 teaspoon of black pepper, and 1 teaspoon of salt.
13. Bring the soup to a gentle boil over high heat, then immediately reduce to low heat.
14. Cover the pot and simmer for 1 hour and 15 minutes, stirring occasionally to prevent sticking.
15. Remove the lid and continue simmering for another 30 minutes until the barley is tender and the broth has thickened slightly.
16. Discard the bay leaves before serving.
Chewy barley grains create a wonderful textural contrast against the tender beef, while the slow-simmered vegetables melt into the rich broth. Consider topping each bowl with a sprinkle of fresh parsley or serving it alongside crusty bread for dipping into the savory liquid.
Rustic Tuscan White Bean Soup Mix
Zestfully embracing the quiet rhythm of an autumn afternoon, I find myself drawn to the simplicity of this soup. There’s something profoundly comforting about the way these humble ingredients transform together, each element contributing its quiet story to the final bowl. This soup feels like a gentle exhale at the end of a long day, warming both hands and heart in equal measure.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 2 medium carrots
– 2 stalks celery
– 6 cups vegetable broth
– 2 cans (15 oz each) cannellini beans
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Dice 1 medium yellow onion into 1/4-inch pieces and add to the pot, stirring occasionally until translucent, about 5-7 minutes.
3. Mince 2 cloves garlic and add to the onions, cooking for exactly 1 minute until fragrant but not browned.
4. Chop 2 medium carrots and 2 stalks celery into 1/2-inch pieces and add to the pot, cooking for 4 minutes until slightly softened.
5. Pour in 6 cups of vegetable broth, scraping the bottom of the pot to release any browned bits.
6. Drain and rinse 2 cans of cannellini beans and add to the broth mixture.
7. Stir in 1 can of diced tomatoes with their juices.
8. Add 1 teaspoon of dried rosemary, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
9. Bring the soup to a boil, then immediately reduce heat to low and cover.
10. Simmer for 25 minutes, stirring every 8-10 minutes to prevent sticking.
11. Remove from heat and let rest covered for 5 minutes before serving.
Even now, as I ladle this soup into bowls, I’m struck by how the creamy beans contrast with the tender vegetables in the rich broth. The rosemary whispers through each spoonful, while the tomatoes add just enough brightness to balance the earthiness. Sometimes I’ll top it with a drizzle of good olive oil and crusty bread for dipping, letting the soup soak into the bread until both become one perfect bite.
Zesty Tortilla Soup Dried Mix
Just yesterday, I found myself craving the comforting warmth of tortilla soup, but wanted something I could prepare quickly on busy evenings. Joyfully, I remembered this dried mix version that captures all the zesty flavors while being incredibly simple to assemble. It’s become my go-to for cozy nights when time is short but hunger is strong.
Ingredients
– 1 cup dried black beans
– 1/2 cup corn kernels
– 1/4 cup dried tomatoes
– 2 tbsp chili powder
– 1 tbsp cumin
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 4 cups vegetable broth
– 1 lime
– 1 avocado
– 1/4 cup fresh cilantro
– 2 corn tortillas
Instructions
1. Combine 1 cup dried black beans, 1/2 cup corn kernels, 1/4 cup dried tomatoes, 2 tbsp chili powder, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika in a large bowl.
2. Transfer the mixed ingredients to an airtight container for storage.
3. When ready to cook, pour the entire mix into a large pot.
4. Add 4 cups vegetable broth to the pot.
5. Bring the mixture to a boil over high heat.
6. Reduce heat to low and simmer for 45 minutes, stirring occasionally.
7. Cut 2 corn tortillas into thin strips while the soup simmers.
8. Bake the tortilla strips at 375°F for 8-10 minutes until crisp and golden.
9. Dice 1 avocado into 1/2-inch cubes after the soup has cooked for 30 minutes.
10. Chop 1/4 cup fresh cilantro leaves, discarding the stems.
11. Juice 1 lime into a small bowl once the soup finishes cooking.
12. Stir the fresh lime juice into the cooked soup just before serving.
13. Ladle the hot soup into bowls.
14. Top each serving with baked tortilla strips, diced avocado, and chopped cilantro.
Often, the soup develops a wonderful thickness from the beans breaking down slightly, creating a hearty base that carries the smoky chili and bright lime flavors beautifully. For a creative twist, I sometimes layer it in wide bowls with the tortilla strips at the bottom, letting them soften into a almost dumpling-like texture that soaks up all the zesty broth.
Golden Butternut Squash Soup Mix
Wandering through the market today, I found myself drawn to the sturdy butternut squash, its golden skin promising comfort in every curve. There’s something quietly grounding about transforming this humble vegetable into a velvety soup, a ritual that slows the world for just a little while. Let’s begin with gentle hands and a patient heart.
Ingredients
– 1 large butternut squash
– 2 tablespoons olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
Instructions
1. Preheat your oven to 400°F.
2. Carefully slice the butternut squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from each squash half with a sturdy spoon.
4. Drizzle 1 tablespoon olive oil evenly over the cut surfaces of the squash.
5. Place squash halves cut-side down on a parchment-lined baking sheet.
6. Roast in preheated oven for 45 minutes until flesh is completely tender when pierced with a fork.
7. While squash roasts, finely dice one medium yellow onion.
8. Mince 2 cloves garlic until they form a fine paste.
9. Heat remaining 1 tablespoon olive oil in a large pot over medium heat for 2 minutes.
10. Add diced onion and cook for 8 minutes, stirring occasionally, until translucent and fragrant.
11. Stir in minced garlic and cook for 1 additional minute until aromatic but not browned.
12. Remove roasted squash from oven and let cool until safe to handle, about 15 minutes.
13. Scoop softened squash flesh from skins directly into the pot with onions and garlic.
14. Pour in 4 cups vegetable broth, ensuring all squash is submerged.
15. Bring mixture to a gentle boil over medium-high heat, then reduce to simmer for 15 minutes.
16. Carefully transfer soup in batches to a blender, filling only halfway each time for safety.
17. Blend each batch on high speed for 2 minutes until completely smooth and velvety.
18. Return all blended soup to the pot over low heat.
19. Stir in 1/2 cup heavy cream until fully incorporated.
20. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg, stirring to combine.
21. Heat soup for 5 more minutes until warmed through, but do not boil.
Knowing this soup cradles you with its silken texture and subtle sweetness feels like autumn’s gentle embrace. The nutmeg whispers warmth through each spoonful, while a drizzle of cream or toasted pumpkin seeds adds playful contrast. Serve it in deep bowls with crusty bread for dipping, watching steam curl toward the ceiling like quiet gratitude.
Smoky Split Pea and Ham Soup Mix
Kind of like finding an old letter in a drawer, this soup recipe feels like rediscovering something warm and familiar. There’s a quiet comfort in watching the split peas soften and the ham infuse its smoky essence throughout the pot, a slow transformation that rewards patience with deep, layered flavor. It’s the kind of meal that fills the kitchen with a gentle, savory aroma, promising a bowl of pure coziness on a cool day.
Ingredients
– 1 pound dried green split peas
– 8 cups water
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
– 1 pound smoked ham hock
– 1 bay leaf
– 1 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
Instructions
1. Rinse 1 pound dried green split peas under cold water in a fine-mesh strainer until the water runs clear.
2. Heat 1 tablespoon olive oil in a large stockpot over medium heat until shimmering.
3. Add 1 large yellow onion, diced, 2 carrots, diced, and 2 celery stalks, diced to the pot, and sauté for 8–10 minutes until the onions are translucent and the vegetables have softened.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant.
5. Pour in the rinsed split peas and 8 cups water, scraping the bottom of the pot to lift any browned bits.
6. Add 1 pound smoked ham hock, 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, and 1/2 teaspoon salt to the pot.
7. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
8. Remove the ham hock from the pot and let it cool on a cutting board until safe to handle, about 10 minutes.
9. Shred the meat from the ham hock, discarding the bone and skin, and return the shredded meat to the soup.
10. Simmer the soup uncovered for another 15–20 minutes until it thickens to a creamy consistency.
11. Remove and discard the bay leaf before serving. For a smoother texture, carefully blend half of the soup with an immersion blender, leaving some chunks for variety. Freshly, the soup settles into a velvety, thick texture with the smoky ham weaving through each spoonful, while the split peas melt into the background. It’s lovely ladled over a slice of crusty bread or topped with a sprinkle of fresh parsley for a bright contrast.
Herbed Chicken Noodle Dried Soup Mix
Vaguely, through the kitchen window, I watch autumn leaves drift down like forgotten notes, and I’m reminded how some comforts—like this herbed chicken noodle dried soup mix—require only patience and warmth to unfold their quiet magic.
Ingredients
– 1 cup dried egg noodles
– 1/4 cup dried minced chicken
– 2 tbsp dried carrots
– 1 tbsp dried celery
– 1 tsp dried thyme
– 1/2 tsp dried rosemary
– 1/4 tsp garlic powder
– 1/4 tsp onion powder
– 6 cups water
– 1 tsp salt
Instructions
1. Combine 1 cup dried egg noodles, 1/4 cup dried minced chicken, 2 tbsp dried carrots, 1 tbsp dried celery, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp garlic powder, and 1/4 tsp onion powder in a large glass jar, shaking gently to layer ingredients evenly.
2. Pour 6 cups cold water into a large stockpot, adding 1 tsp salt and stirring until dissolved.
3. Bring the salted water to a rolling boil over high heat, watching for large bubbles breaking across the surface.
4. Tip the entire jar of dried soup mix into the boiling water, stirring once with a wooden spoon to submerge all ingredients.
5. Reduce heat to medium-low, maintaining a gentle simmer where small bubbles occasionally rise to the surface.
6. Simmer uncovered for 12 minutes, stirring every 3 minutes to prevent noodles from sticking to the pot bottom.
7. Test noodle tenderness by removing one piece with a spoon—it should bend easily without breaking when pressed between fingers.
8. Turn off heat and let the soup rest for 2 minutes, allowing the dried herbs to fully soften and release their flavors.
9. Ladle the soup into bowls, ensuring each serving contains a balanced mix of noodles, chicken, and vegetables.
But what stays with me is how the rosemary leaves unfurl like tiny feathers in the broth, their earthy scent mingling with the tender noodles that hold just enough bite to feel substantial. Try serving it with a crust of toasted sourdough for dipping, or stir in a spoonful of pesto at the end to brighten the herbal notes.
Creamy Wild Mushroom Soup Mix
Sometimes, the most comforting meals emerge from quiet afternoons when the rain taps gently against the windowpane, and the earthy scent of mushrooms slowly fills the kitchen with a sense of deep, quiet warmth. This creamy wild mushroom soup mix is one of those recipes that feels like a soft blanket for the soul, simple to prepare yet richly rewarding in its layered flavors and velvety texture. It’s a humble dish that invites you to slow down and savor each step, from the initial sizzle in the pot to the final, soothing spoonful.
Ingredients
– 2 tbsp unsalted butter
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 lb mixed wild mushrooms, sliced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Melt 2 tbsp unsalted butter in a large pot over medium heat until it bubbles gently.
2. Add 1 medium yellow onion, finely chopped, and sauté for 5–7 minutes until translucent and fragrant.
3. Stir in 2 cloves garlic, minced, and cook for 1 minute until aromatic but not browned.
4. Add 1 lb mixed wild mushrooms, sliced, and cook for 8–10 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
8. Carefully transfer half of the soup to a blender and blend until smooth, holding the lid firmly to prevent steam buildup.
9. Return the blended soup to the pot and stir to combine with the remaining chunky mixture.
10. Pour in 1 cup heavy cream and heat gently for 3–5 minutes, stirring constantly, until warmed through but not boiling. During this final simmer, the soup thickens slightly into a luxurious, velvety texture, with the earthy mushrooms and subtle thyme creating a deeply comforting flavor. Dollop it with a swirl of cream or serve alongside crusty bread for dipping into its rich, creamy depths.
Thai Coconut Curry Dried Soup Mix
Wandering through my spice cabinet this afternoon, I found that forgotten jar of Thai curry paste, its vibrant red hue promising warmth on this crisp November day. Sometimes the most comforting meals come from reconnecting with ingredients that have been waiting patiently for their moment.
Ingredients
– 1 package Thai coconut curry dried soup mix
– 4 cups water
– 1 can (13.5 oz) coconut milk
– 1 lb boneless chicken thighs
– 1 tbsp vegetable oil
– 1 onion
– 2 cloves garlic
– 1 tbsp fish sauce
– 1 lime
– 1/4 cup cilantro
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering.
2. Dice 1 onion and mince 2 cloves garlic while the oil heats.
3. Sauté the diced onion in the hot oil for 3-4 minutes until translucent.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Cut 1 pound boneless chicken thighs into 1-inch pieces.
6. Add chicken pieces to the pot and cook for 5-6 minutes until no longer pink.
7. Pour in 4 cups water and bring to a boil over high heat.
8. Reduce heat to medium-low and simmer for 15 minutes.
9. Open 1 can coconut milk and stir thoroughly before adding to the pot.
10. Add the entire package of Thai coconut curry dried soup mix to the simmering liquid.
11. Stir continuously for 2 minutes to fully dissolve the soup mix.
12. Simmer the soup uncovered for 10 minutes to allow flavors to meld.
13. Add 1 tablespoon fish sauce and stir to incorporate.
14. Cut 1 lime into wedges for serving.
15. Chop 1/4 cup fresh cilantro leaves.
16. Ladle the finished soup into bowls.
17. Garnish each bowl with chopped cilantro and a lime wedge.
Knowing how the creamy coconut milk embraces the aromatic curry spices creates a harmony that feels both exotic and deeply comforting. The tender chicken pieces soak up the complex flavors while the fresh lime brightens each spoonful—try serving it over steamed jasmine rice for a more substantial meal that transforms the soup into a complete dinner.
French Onion Soup Mix with Croutons
Mellow autumn afternoons like this one always stir a craving for something deeply comforting, the kind of dish that fills the kitchen with a rich, savory aroma and warms you from the inside out. It’s a simple pleasure, really, transforming humble onions into a broth that feels like a warm embrace.
Ingredients
– 4 large yellow onions
– 3 tablespoons unsalted butter
– 1 teaspoon granulated sugar
– 2 cloves garlic
– 1/4 cup all-purpose flour
– 6 cups beef broth
– 1/2 cup dry white wine
– 2 sprigs fresh thyme
– 1 bay leaf
– 1 teaspoon Worcestershire sauce
– 4 slices French bread
– 1 1/2 cups shredded Gruyère cheese
Instructions
1. Peel 4 large yellow onions and slice them thinly into uniform half-moons.
2. Melt 3 tablespoons unsalted butter in a large, heavy-bottomed pot over medium-low heat.
3. Add the sliced onions and 1 teaspoon granulated sugar to the pot, stirring to coat them in the butter.
4. Cook the onions slowly for 45 minutes, stirring occasionally, until they become deeply golden brown and caramelized.
5. Mince 2 cloves garlic and add them to the caramelized onions, cooking for 1 minute until fragrant.
6. Sprinkle 1/4 cup all-purpose flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
7. Gradually pour in 6 cups beef broth and 1/2 cup dry white wine, whisking continuously to prevent lumps.
8. Add 2 sprigs fresh thyme, 1 bay leaf, and 1 teaspoon Worcestershire sauce to the pot.
9. Bring the soup to a gentle simmer, then reduce the heat to low and cook uncovered for 30 minutes.
10. While the soup simmers, preheat your oven to 375°F and arrange 4 slices French bread on a baking sheet.
11. Toast the bread in the oven for 8-10 minutes until golden and crisp to create croutons.
12. Remove and discard the thyme sprigs and bay leaf from the finished soup.
13. Ladle the hot soup into oven-safe bowls, top each with a toasted crouton, and cover generously with 1 1/2 cups shredded Gruyère cheese.
14. Place the bowls under a broiler set to high for 2-3 minutes until the cheese is bubbly and lightly browned.
15. Carefully remove the bowls from the oven using oven mitts and let them rest for 5 minutes before serving.
Cheesy, bubbling caps give way to a deeply savory broth, with the softened onions melting into the background while the crisp crouton underneath soaks up all that rich flavor. For a cozy twist, try serving it in hollowed-out sourdough bread bowls, turning the soup itself into an edible vessel.
Moroccan Chickpea and Lentil Soup Mix
Holding this warm bowl feels like cupping comfort itself, the steam carrying scents of distant spice markets and home kitchens alike. There’s something deeply nourishing about how simple lentils and chickpeas transform with patience and gentle heat into a meal that feeds both body and spirit.
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup brown lentils, rinsed
– 1 (15 oz) can chickpeas, drained and rinsed
– 6 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh lemon juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to deepen their flavors.
5. Pour in 1 cup rinsed brown lentils, 1 can drained chickpeas, 6 cups vegetable broth, and 1 can diced tomatoes with their juices.
6. Bring the soup to a boil over high heat, then reduce to a simmer and cook uncovered for 35-40 minutes until lentils are tender.
7. Stir in 1 tsp salt and 1/2 tsp black pepper during the last 5 minutes of cooking.
8. Remove the pot from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro.
Ladle this golden-hued soup into deep bowls, noticing how the lentils have softened into creamy submission while the chickpeas retain their gentle bite. The broth carries the warmth of toasted spices balanced by the bright kiss of lemon, perfect for dipping crusty bread or serving over a bed of couscous for a more substantial meal.
Roasted Garlic and Parmesan Dried Soup Mix
Folding back the layers of a garlic bulb always feels like uncovering something ancient and precious. Roasting transforms its sharp bite into something mellow and sweet, a quiet alchemy that forms the soul of this simple dried soup mix. Blending it with nutty Parmesan creates a comforting base that waits patiently in your pantry for those days when you need warmth without effort.
Ingredients
– 2 heads garlic
– 1/4 cup olive oil
– 1 cup grated Parmesan cheese
– 1/2 cup cornstarch
– 2 tbsp dried parsley
– 1 tbsp onion powder
– 2 tsp salt
– 1 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Slice 1/4 inch off the top of each garlic head to expose the cloves.
3. Drizzle 2 tablespoons of olive oil over the cut surfaces of the garlic heads.
4. Wrap each garlic head tightly in aluminum foil, creating sealed packets.
5. Place the foil packets directly on the oven rack and roast for 45 minutes until the garlic cloves are deep golden brown and soft when pressed.
6. Remove the packets from the oven and let them cool completely until safe to handle, about 20 minutes.
7. Squeeze the roasted garlic cloves from their skins into a small bowl, discarding the skins.
8. Mash the roasted garlic into a smooth paste using a fork.
9. Spread the garlic paste in a thin, even layer on a parchment-lined baking sheet.
10. Place the baking sheet in the oven turned off but still warm from roasting, letting the garlic paste dry for 2 hours until leathery and no longer sticky.
11. Combine the dried garlic paste, Parmesan cheese, cornstarch, dried parsley, onion powder, salt, and black pepper in a food processor.
12. Pulse the mixture 10-12 times until it forms a fine, uniform powder.
13. Transfer the soup mix to an airtight container and store in a cool, dark place for up to 3 months.
14. To prepare soup, whisk 1/4 cup of mix into 1 cup of boiling water and simmer for 3 minutes, stirring constantly. Each spoonful carries the deep, caramelized sweetness of roasted garlic balanced by Parmesan’s salty richness, creating a velvety broth that clings to the spoon. Try stirring a tablespoon into mashed potatoes or sprinkling it over popcorn for an instant flavor boost that feels both rustic and refined.
Mexican Black Bean and Corn Soup Mix
Mellow evenings call for simple comforts, and this soup mix transforms into a warm embrace after a long day. There’s something quietly satisfying about watching dried beans soften and flavors meld into something greater than their parts. Maybe it’s the gentle simmering that reminds us to slow down too.
Ingredients
– 1 cup dried black beans
– 1/2 cup dried corn kernels
– 1 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 4 cups vegetable broth
– 1/2 tsp salt
– 1/4 cup fresh cilantro
Instructions
1. Sort through 1 cup dried black beans and 1/2 cup dried corn kernels to remove any debris or stones.
2. Rinse the beans and corn under cold running water in a colander for 1 minute.
3. Place beans and corn in a large bowl and cover with 3 inches of cold water.
4. Soak the mixture at room temperature for 8 hours or overnight.
5. Drain the soaked beans and corn thoroughly in a colander.
6. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
7. Dice 1 medium yellow onion and mince 2 cloves garlic while the oil heats.
8. Sauté the onion in the hot oil for 5 minutes until translucent.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Stir in 1 tsp ground cumin and 1/2 tsp chili powder, toasting for 30 seconds to deepen flavors.
11. Add the drained beans and corn to the pot, stirring to coat with spices.
12. Pour in 4 cups vegetable broth and bring to a boil over high heat.
13. Reduce heat to low, cover the pot, and simmer for 90 minutes until beans are tender.
14. Stir in 1/2 tsp salt during the last 10 minutes of cooking.
15. Chop 1/4 cup fresh cilantro while the soup finishes cooking.
16. Remove the pot from heat and stir in the fresh cilantro.
Creamy black beans create a velvety base while the corn adds sweet pops of texture against the earthy spices. Consider serving it with a dollop of cool sour cream or crushed tortilla chips for contrasting crunch, letting the simple ingredients shine in their humble perfection.
Vegetable Minestrone Dried Soup Mix
Wandering through my pantry this afternoon, I found myself drawn to the quiet comfort of dried ingredients waiting patiently in glass jars. There’s something deeply satisfying about transforming these humble components into a nourishing meal that fills the kitchen with warmth and anticipation. This vegetable minestrone mix feels like a gentle promise of comfort on a crisp autumn day.
Ingredients
– 1 cup dried green split peas
– 1/2 cup dried red lentils
– 1/4 cup dried onion flakes
– 2 tbsp dried celery flakes
– 2 tbsp dried carrot flakes
– 1 tbsp dried basil
– 2 tsp dried oregano
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 8 cups vegetable broth
– 1 (14.5 oz) can diced tomatoes
– 1 cup dried pasta shells
– 2 tbsp olive oil
Instructions
1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until shimmering.
2. Add 1/4 cup dried onion flakes, 2 tablespoons dried celery flakes, and 2 tablespoons dried carrot flakes to the pot.
3. Sauté the dried vegetables for 3-4 minutes until they become fragrant and slightly softened.
4. Pour 8 cups of vegetable broth into the pot, scraping any browned bits from the bottom.
5. Add 1 cup dried green split peas and 1/2 cup dried red lentils to the broth mixture.
6. Stir in 1 tablespoon dried basil, 2 teaspoons dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
7. Bring the soup to a boil over high heat, then reduce to a simmer.
8. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking.
9. Add 1 (14.5 oz) can of diced tomatoes with their juices to the soup.
10. Stir in 1 cup of dried pasta shells and continue simmering uncovered for 12-15 minutes until pasta is al dente.
11. Remove the pot from heat and let the soup rest for 5 minutes to allow flavors to meld. The split peas should be tender but still hold their shape, while the lentils will have broken down slightly to thicken the broth.
12. Ladle the soup into bowls and serve immediately. This resting period allows the starches from the pasta to fully hydrate and creates a richer, more developed flavor profile. Taste the pasta at 12 minutes to ensure it reaches your preferred texture before removing from heat. The gentle simmering after adding tomatoes helps preserve their bright acidity while allowing the dried herbs to fully release their essential oils. This layered cooking approach ensures each ingredient contributes its unique character to the final dish.
This soup develops a wonderfully complex texture where the split peas remain distinct while the lentils create a creamy background. The dried vegetables rehydrate into tender bites that carry the herbal notes beautifully. Try serving it with a crusty baguette for dipping, or stir in a handful of fresh spinach during the last 2 minutes of cooking for added color and nutrition.
Indian Spiced Mulligatawny Soup Mix
Often, on these quiet afternoons when the light slants just so through the kitchen window, I find myself reaching for the spices that tell the oldest stories. Our Indian Spiced Mulligatawny Soup Mix is one of those recipes that feels less like cooking and more like unfolding a well-loved letter, its fragrant steam carrying whispers of distant kitchens and shared tables.
Ingredients
– 2 tbsp olive oil
– 1 cup yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 cup coconut milk
– 1 tbsp lemon juice
– 1/2 tsp salt
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 cup of diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant.
4. Sprinkle in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of cayenne pepper, toasting the spices for 30 seconds while stirring constantly to prevent burning.
5. Add 1 cup of rinsed red lentils to the pot, stirring to coat them in the spiced oil mixture.
6. Pour in 4 cups of vegetable broth, scraping any browned bits from the bottom of the pot with a wooden spoon.
7. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes until the lentils are tender and breaking apart.
8. Stir in 1 cup of coconut milk and simmer for 5 more minutes to allow the flavors to meld.
9. Remove the pot from heat and stir in 1 tablespoon of lemon juice and 1/2 teaspoon of salt.
But what stays with you is the way the softened lentils create a velvety base that carries the warm curry notes, while the coconut milk lends a subtle sweetness that balances the gentle heat. I love serving it with a sprinkle of fresh cilantro and a dollop of yogurt, or even pouring it over steamed rice to make it more substantial on colder evenings.
Classic Clam Chowder Dried Mix
Zestful memories of coastal kitchens drift through my mind whenever I reach for this familiar jar. There’s something quietly comforting about having this dried mix waiting on the shelf, ready to transform into a bowl of warmth with just a few additions. It feels like preserving a little piece of the sea breeze for a rainy afternoon indoors.
Ingredients
– 1 cup dried potato flakes
– 1/2 cup dried chopped clams
– 1/4 cup dried minced onion
– 2 tbsp cornstarch
– 1 tbsp dried thyme
– 1 tsp garlic powder
– 1 tsp black pepper
– 1/2 tsp salt
– 4 cups whole milk
– 2 tbsp unsalted butter
Instructions
1. Place the dried potato flakes, dried chopped clams, dried minced onion, cornstarch, dried thyme, garlic powder, black pepper, and salt into a large, dry mixing bowl.
2. Whisk the dry ingredients together for 60 seconds until they are completely and uniformly combined.
3. Pour the combined dry mix into an airtight container, label it with the date, and store it in a cool, dark pantry for future use.
4. To prepare the soup, add the 4 cups of whole milk and 2 tablespoons of unsalted butter to a medium-sized, heavy-bottomed pot.
5. Heat the milk and butter over medium-low heat, stirring occasionally, until the butter has fully melted and the milk is steaming, which should take about 4-5 minutes; do not let it boil.
6. Gradually whisk in 1 cup of the prepared dry mix, adding it in three separate additions to prevent lumps from forming.
7. Switch to a wooden spoon and stir the chowder continuously for 8-10 minutes as it gently simmers over low heat.
8. Check the consistency; the chowder is ready when it coats the back of the spoon thickly and the dried ingredients have fully rehydrated.
9. Remove the pot from the heat immediately and let the chowder rest for 3 minutes off the stove before serving. Gentle warmth coaxes out the briny sweetness of the clams against the creamy, soft potato base. I love serving it in a hollowed-out sourdough boule for a meal that feels both rustic and deeply satisfying.
Summary
A fantastic collection of dried soup mixes that make meal prep a breeze for busy home cooks! These 18 flavorful recipes offer convenience without sacrificing taste. We’d love to hear which ones become your favorites—drop a comment below and share this article on Pinterest to help other time-strapped cooks discover these delicious solutions.
