5-Ingredient Soup Recipes

Why 5‑Ingredient Soups Are Game Changers

When the day has been long, sometimes you want dinner that’s comforting, satisfying, but doesn’t require a troupe of ingredients or a recipe book’s worth of steps. Five‑ingredient soups are perfect because:

• They reduce grocery costs

• They’re faster to prep and cook

• Less waste: fewer odds & ends needed

• Easier to remember and replicate

• Often pack flavor punches with just a few components

The trick is choosing ingredients that complement each other: a good broth, protein (if desired), a hearty vegetable, a flavor enhancer (herbs or spices), and a finishing touch.

What Makes a Great 5‑Ingredient Soup

To make these work well:

1. Broth base: Vegetable or chicken broth (low‑sodium ideally) gives body.

2. A solid vegetable: Something that cooks relatively quickly — potato, carrot, sweet potato, butternut squash, zucchini.

3. Protein or legumes (optional but helpful): Beans, lentils, chicken, tofu.

4. Simple aromatics or flavor enhancers: Garlic, onion, ginger, herbs, spices.

5. Finishing element: Fresh herbs, lemon juice, olive oil drizzle, or even coconut milk/plant cream for richness (if you want).

These are kept minimal but need to be quality to shine.

Five 5‑Ingredient Soup Recipes

Here are five satisfying soups you can throw together with just five main ingredients (plus salt, pepper, water or broth, and minor pantry basics like oil). Each recipe makes about 4 servings (family friendly) and is designed to cook in ~30 minutes or less (except slow‑cooked ones that can run longer but require minimal hands‑on time).

Recipe 1: Sweet Potato & Lentil Soup

Ingredients:

1. 2 large sweet potatoes, peeled and cubed

2. 1 cup red lentils, rinsed

3. 1 large onion, chopped

4. 4 cups vegetable broth

5. 1 teaspoon ground cumin

Instructions:

• Warm a pot over medium heat; add a bit of oil (extra, pantry basic) and sauté onion until translucent (~3‑4 minutes).

• Add cubed sweet potatoes and rinsed lentils; stir for a moment so they mix with onion.

• Pour in vegetable broth; bring to a boil, then reduce heat, cover and simmer about 15‑20 minutes until both sweet potatoes and lentils are soft.

• Use an immersion blender (or partial blending) to combine some to create a creamy texture while leaving some chunks.

• Add cumin, salt and pepper; simmer 2 more minutes.

Serving Suggestion: Garnish with fresh herbs if you have (parsley or cilantro). Serve with a bread side if desired.

Recipe 2: Chicken & Kale Soup

Ingredients:

1. 1 lb boneless, skinless chicken breast or thighs

2. 4 cups chicken broth

3. 1 bunch of kale, chopped (stems removed)

4. 2 carrots, peeled & sliced

5. 2 cloves garlic, minced

Instructions:

• Put chicken, broth, carrots, and garlic into Instant Pot or regular pot. Bring to boil; simmer until chicken is cooked (~15‑20 mins).

• Remove chicken, shred or dice, return to pot.

• Stir in chopped kale; simmer additional 3‑5 minutes until kale wilts.

Serving Suggestion: A squeeze of lemon juice helps brighten flavor. Add salt & pepper to taste.

Recipe 3: Tomato Basil White Bean Soup

Ingredients:

1. 1 can diced tomatoes

2. 1 can white beans, drained & rinsed

3. 4 cups vegetable broth

4. 1 handful fresh basil leaves (or 1 tsp dried basil)

5. 1 onion, chopped

Instructions:

• Sauté onion in a bit of oil until soft.

• Add diced tomatoes, white beans, and broth. Bring to boiling, then simmer ~10 minutes.

• Stir in basil; allow to simmer 2 more minutes.

Serving Suggestion: Drizzle with olive oil. Garnish with chopped basil. Good with garlic toast.

Recipe 4: Butternut Squash & Coconut Soup

Ingredients:

1. 1 small butternut squash, peeled, seeded and cubed

2. 4 cups vegetable broth

3. 1 can coconut milk (unsweetened, full fat or light as preferred)

4. 1 onion, chopped

5. 1 teaspoon ground ginger (or fresh grated ginger)

Instructions:

• Sauté onion in pot until translucent. Add ginger; cook about 1 minute.

• Add cubed squash and broth. Bring to boil. Simmer, covered, until squash is tender ~20 minutes.

• Blend until smooth. Stir in coconut milk, heat gently (don’t boil afterwards).

Serving Suggestion: Garnish with more ginger, pumpkin seeds, or swirl of coconut milk.

Recipe 5: Mushroom Barley Detox Soup

Ingredients:

1. 8 oz mushrooms, sliced (any variety or mixed)

2. 1 cup pearl barley, rinsed

3. 1 large onion, chopped

4. 4 cups vegetable broth

5. 2 cloves garlic, minced

Instructions:

• In a soup pot, sauté onion and garlic until fragrant. Add mushrooms, cook until they release their moisture.

• Add barley and broth; bring to boil. Reduce heat and simmer ~25‑30 minutes until barley is tender.

Serving Suggestion: Season with salt & pepper. If desired, top with fresh thyme or parsley.

Variations & Ingredient Swaps to Keep It Fresh

Because these are minimal, you can switch out one ingredient to change the flavor profile:

• Swap sweet potato for butternut squash or pumpkin.

• Use different legumes: lentils, chickpeas, white beans.

• Substitute greens: kale, spinach, collards.

• Use fresh herbs if available (basil, parsley, thyme, cilantro).

• Use different broth bases: vegetable or chicken, depending on vegetarian or not.

Also, optional extras like lemon juice, a dash of smoked paprika, or a swirl of plant milk can elevate one of the 5 ingredients without complicating much.

Tips for Speed & Flavor in 5‑Ingredient Soups

• Chop onions, garlic, veggies ahead of time (meal prep or weekends) to save time.

• Use broth already made or good quality store‑bought low‑sodium to avoid extra seasoning.

• Use pressure cooker / Instant Pot when you want ultra‑fast results (recipes like chicken & kale or barley soup adapt well).

• Purée part of the soup to get creaminess without needing cream or heavy fats.

• Always taste and adjust salt at end; sometimes minimal ingredients mean seasoning is very noticeable.

FAQs About 5‑Ingredient Soup Recipes

Is it really enough flavor with just five main ingredients?
Yes! When your ingredients are good and combined smartly, the flavors build naturally. Broth, aromatics (onion/garlic), one or two veggies, and protein or legume often give a full flavor profile. Finishing touches (herbs, spices, acid) count, even if they’re pantry basics.

How many calories are these per serving?
It depends on ingredients and portions. Generally these soups are light to moderate—often between 150‑300 calories per serving if portioned around 1½‑2 cups. Using lean proteins, low‑fat coconut milk or none, and mostly vegetables keeps them lighter.

Can I freeze them?
Absolutely. Most of these freeze well. Leave out delicate greens, herb garnishes until reheating. Heat gently. Barley or beans might absorb broth over time; add extra broth if needed.

Are these soups good for weight loss or healthy eating?
Yes—they are made with minimal oils, lean protein or legumes, and lots of vegetables, which helps satiety. Pair with whole‑grain bread or side salad as needed.

What if I don’t have fresh garlic or onion?
You can use garlic powder or onion powder in a pinch — just adjust amounts to taste. Fresh is better, but pantry substitutes work.

Sample 5‑Ingredient Soup Weekly Plan

Here’s how you could rotate these in a week to keep dinners quick, cozy, and varied.

Final Thoughts

Five‑ingredient soups prove that you don’t need tons of ingredients to get comfort, warmth, and nutrition in a bowl. By combining hearty vegetables, simple proteins or legumes, good broth, and a few flavor enhancers, you can create meals that are satisfying, budget‑friendly, and fast.

Next time you’re short on time or ingredients, pick one of these recipes, adapt what you have, and enjoy a cozy, simple dinner.

5-Ingredient Soup Recipes

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This hearty, nourishing soup comes together with just five main ingredients and delivers rich flavor and cozy comfort. Packed with protein-rich red lentils, naturally sweet roasted sweet potatoes, and warming spices, it’s a perfect plant-based option for busy nights or meal prep. Naturally gluten-free, dairy-free, and vegan.

• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 1 cup red lentils, rinsed
• 1 large yellow onion, chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin

Pantry basics (optional, not counted in 5):

• 1 tablespoon olive oil (for sautéing)
• Salt and black pepper to taste
• Water as needed for consistency

Instructions

• In a large soup pot, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened and translucent.
• Add the cubed sweet potatoes and rinsed lentils to the pot. Stir to combine.
• Pour in the vegetable broth and bring everything to a boil.
• Reduce the heat to low, cover, and let simmer for 20–25 minutes, or until the sweet potatoes and lentils are tender.
• Stir in the ground cumin. Use an immersion blender to purée part or all of the soup for a creamy texture, or leave it chunky if preferred.
• Season with salt and pepper to taste. If the soup is too thick, add a bit of water or more broth to reach your desired consistency.
• Serve hot with fresh herbs, lemon juice, or crusty gluten-free bread if desired.

Notes

• You can make this soup in a pressure cooker (8 minutes on high pressure + quick release).
• To add a creamy finish, stir in a splash of coconut milk or unsweetened plant-based yogurt before serving.
• Keeps well in the fridge for 4–5 days and freezes beautifully.
• Great for meal prep and packed lunches.

• Author: Opera Cook
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Global
• Diet: Vegan

Nutrition

• Serving Size: 1.5 cups (approx. 1 bowl)
• Calories: 240
• Sugar: 6g
• Sodium: 520mg
• Fat: 3.5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 0mg

Keywords: 5-ingredient soup, lentil soup, sweet potato soup, easy vegan soup, gluten-free soup, healthy meal prep, quick fall dinner, comfort food, budget-friendly, plant-based