Homemade soup is pretty much the solution to every problem. Sick? Soup. Lazy? Soup. Cold? Soup.

I don’t know about y’all, but once it gets cold outside, I crave soup more than anything else. If I’m going to get out from under the covers to make dinner, you better believe it’s going to be easy. I’m not a huge fan of the canned stuff, so I rounded up some fresh, homemade versions that are almost just as simple. Drumroll please… three soup-er easy (ha, get it) recipes. They all have only five ingredients and take less than a half hour to make. Now we’re talking.

Tomato Soup

A time-honored favorite, guaranteed to conjure up memories of your childhood. If you want to get really gourmet, accompany this creamy classic with a grilled cheese sandwich.

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 2 (28 oz.) cans Whole Peeled Plum or San Marzano tomatoes

• 4 tablespoons salted butter

• 3 cloves garlic, minced

• 2 cups chicken stock

• 1/4 cup chopped fresh basil

Directions

1. Melt butter in a large pot over medium heat.

2. Meanwhile add canned tomatoes along with the juices to a blender and process until well pureed (if you like your soup with more texture you can go ahead and leave some small chunks).

3. Add garlic to pot, and sauté 30 seconds. Then, pour in tomatoes and chicken stock, and bring to a gentle bubble.

4. Reduce heat and simmer 10 minutes.

5. Stir in half of the basil, season with salt and pepper if desired.

6. Top with remaining basil, if desired.

Recipe adapted from Cooking Classy.

Broccoli Cheddar Soup

This is arguably easier than getting in the car and driving to Panera.

Total time: 25 minutes
Prep time: 5 minutes
Cook time: 25 minutes

Ingredients

• 3 cups chicken or vegetable stock

• 2 cups chopped broccoli florets, fresh or frozen

• 1 small white onion, diced (about 1 cup)

• 1 (15 oz.) can evaporated milk

• 2 cups shredded sharp cheddar cheese

Directions

1. Stir together stock, diced onion, and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil.

2. Reduce heat to medium, and continue boiling for about five minutes, or until the onions are tender.

3. Stir in the evaporated milk, and continue cooking for three minutes or until the mixture returns to a simmer.

4. Remove from heat, and stir in the cheese until melted.

5. Season soup with salt and pepper to taste.

Recipe adapted from Gimme Some Oven.

White Chicken Chili

Does this qualify as a soup? I’m not really sure, but it’s good, so who cares?

Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes

 Ingredients

• 6 cups chicken stock

• 4 cups cooked shredded chicken

• 2 (15 ounces) cans Great Northern beans, drained

• 2 cups (16 ounces) salsa verde (can be store-bought or homemade, but who are we kidding: I’m not about to whip up my own salsa verde. Ain’t nobody got time for that.)

• 2 teaspoons ground cumin

Directions

1. Add chicken stock, shredded chicken, beans, salsa, and cumin to a large stockpot, and stir to combine.

2. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low, and simmer for at least 5 minutes.

3. Taste, and season with salt and pepper, if needed. Serve warm with desired toppings.

Sidenote: You have my full permission to GO HAM on the toppings with this recipe. Diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips, I want it alllllll.

Recipe adapted from Gimme Some Oven.

Grab a pot and get cooking — cost-effective, nutritious, and easy. You’d be stew-pid not to. Okay, I’m done now.

Did you try any of these recipes? Let us know on social, @AuburnCampusRec.

Be Well, Auburn.

Photography: Kyleigh M., Abbey C.