5-Ingredient Soups

Meals Using ONLY FIVE Ingredients

Wondering what’s for dinner? Well, wonder no more. With just a handful of ingredients, you can have a delicious meal on the table in no time!

With very little effort and for very little money, you can whip together mouthwatering soups EVERYONE will love.

Five Joys of 5-Ingredient Soups

  1. No need to gather oodles of ingredients.
  2. Fewer ingredients = less time-consuming cooking.
  3. Grocery shopping? Easier and less expensive!
  4. Less prep means fewer dirty dishes.
  5. Yummy food. Full stomachs. Happy people.

Helpful Tip

When cooking any meal, you can use fewer ingredients by purchasing flavor-heavy foods. Change up your regular recipes by incorporating some of these ideas:

  • Use O’Brien potatoes instead of plain hash browns.
  • Purchase canned tomatoes with herbs and spices already included.
  • Try cheeses like smoked Gouda or dill Jack for a pop of extra flavor.
  • Buy garlic butter refrigerated crescent rolls instead of plain crescent rolls.
  • Use frozen stir-fry veggies; it counts as one item AND saves a ton of time.
  • Check out Rada’s soup mixes and you’ll add even fewer ingredients. They’re delicious and quick-to-make too.

Come on, let’s ease into the simple comfort of a warm bowl of soup.

Luckily, a good recipe doesn’t need a long list of ingredients to make it memorable, filling, and delicious. 

Having company? Make a pot of all three of these recipes. It still won’t take long!

Tomato-Basil Soup


4 C. tomato juice
4 medium tomatoes, peeled, seeded & diced
14 fresh basil leaves
1 C. heavy cream, plus more for serving
¼ to ½ C. butter, cut into pieces


Pour the tomato juice into a big saucepan and add the tomatoes. Simmer over medium heat for 30 minutes, stirring occasionally. Let cool a few minutes.

Carefully pour the hot tomato mixture into a blender and add the basil; blend until pureed.

Warm 1 cup of the heavy cream in a clean saucepan over very low heat. Gradually stir the pureed tomato mixture into the cream then stir in the butter. Warm the soup over medium-low heat until the butter melts, stirring often, without bringing it to a boil.

Season with salt and black pepper if you’d like, and swirl in a little more cream just before serving. Ladle into bowls and enjoy!

Note: While we made the recipe as written, you could try substituting V-8 in place of the tomato juice and/or use  a 30-oz. can of diced tomatoes in place of fresh.

Try these other amazing 5-ingredient soup recipes too!


Dump 1 (14.5 oz.) can diced tomatoes, 1 (15 oz.) can whole kernel corn, 1 (15 oz.) can ready-to-serve vegetable or minestrone soup, 1 (15 oz.) can mixed vegetables, and 1 (15 oz.) can black beans (drained & rinsed) into a big saucepan. Warm over medium heat, stirring occasionally.   Serves 6



In a big saucepan, bring 2 (32 oz.) cartons chicken broth to a boil. Add 1 (10 oz.) pkg. shredded or julienned carrots, ½ (19 oz.) pkg. frozen cheese tortellini, and ½ C. sliced celery; return to a boil. Cook uncovered for 7 to 9 minutes or until the tortellini is tender, adding 1 C. frozen peas during the last few minutes of cooking time. Serves 4

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