20 Kid-Friendly Soup Recipes for Cold Days

As the temperatures dip, there’s nothing like a warm bowl of soup to comfort and nourish. These easy soup recipes for kids are great, they’re nutrient-dense, easy to digest, and packed with flavors that can help warm up any chilly day. Not only are soups gentle on little tummies, but they also offer a fantastic way to introduce a variety of vegetables and wholesome ingredients in a fun, drinkable form.

 

Soup Essentials: Kid-Friendly Ingredients for a Nutritious Bowl

To create delicious soup recipes for kids that appeal to their taste buds, let’s look at some essential ingredients:

• Vegetables for a Healthy Boost: Brightly colored veggies like carrots, sweet potatoes, and peas not only make soups look inviting but add natural sweetness and loads of vitamins.

• Proteins Kids Love: Options like shredded chicken, lentils, beans, or soft cubes of tofu help make soups filling and balanced, perfect for growing kids.

• Flavorful Herbs and Spices: Mild, comforting flavors from basil, oregano, and a hint of cinnamon keep soups tasty without overpowering young palates.

• Creative Toppings: Kid-friendly garnishes like shredded cheese, croutons, small pasta shapes, or a dollop of yogurt can add fun textures and make soups more exciting.

 

Kid-Approved Soup Recipes That Are Simple and Delicious

1. Classic Chicken Noodle Soup

• Ingredients:
• 1 chicken breast, cooked and shredded
• 1 cup noodles
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cups chicken broth
• Salt and pepper to taste
• Directions:
• Sauté carrots and celery until tender.
• Add chicken broth and shredded chicken, bring to a boil.
• Add noodles and cook until tender, season with salt and pepper.
  
  

2. Tomato Basil Soup

• Ingredients:
• 6 tomatoes, chopped
• 1/4 cup fresh basil
• 1 garlic clove, minced
• 1 small onion, chopped
• 3 cups vegetable broth
• 1/4 cup cream (optional)
• Directions:
• Sauté garlic and onion until translucent.
• Add tomatoes and broth, simmer until tomatoes are soft.
• Blend with basil and add cream for richness.
  
  

3. Vegetable Alphabet Soup

• Ingredients:
• 1 cup mixed vegetables (carrots, peas, corn)
• 1/2 cup alphabet pasta
• 4 cups vegetable broth
• Directions:
• Bring broth to a boil, add vegetables and pasta.
• Cook until pasta is tender, adjust seasoning as needed.
  
  

4. Creamy Broccoli Cheese Soup

• Ingredients:
• 1 cup broccoli florets
• 1/2 cup cheddar cheese, shredded
• 1/2 cup milk
• 3 cups vegetable broth
• 1 small onion, chopped
• Directions:
• Sauté onions, then add broccoli and broth, simmer until soft.
• Blend the soup, stir in cheese, and add milk.
  
  

5. Sweet Potato and Carrot Soup

• Ingredients:
• 2 sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 3 cups vegetable broth
• A pinch of cinnamon
• Directions:
• Boil sweet potatoes and carrots in broth until soft.
• Blend until smooth, add a dash of cinnamon.
  
  

6. Butternut Squash Soup

• Ingredients:
• 1 butternut squash, peeled and cubed
• 1 small onion, chopped
• 1 garlic clove, minced
• 3 cups vegetable broth
• 1/4 cup cream
• Directions:
• Roast squash in the oven until tender.
• Sauté onions and garlic, add roasted squash and broth, simmer.
• Blend until smooth, add cream.
  
  

7. Lentil and Veggie Soup

• Ingredients:
• 1 cup lentils, rinsed
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• Directions:
• Combine all ingredients in a large pot.
• Simmer until lentils and vegetables are tender.
  
  

8. Corn and Potato Chowder

• Ingredients:
• 1 cup corn kernels
• 2 potatoes, cubed
• 1/2 cup milk
• 1 small onion, chopped
• 3 cups vegetable broth
• Directions:
• Sauté onion, then add potatoes and broth, simmer until potatoes are tender.
• Add corn and milk, and warm through.
  
  

9. Minestrone Soup

• Ingredients:
• 1 cup mixed vegetables
• 1 can kidney beans
• 1/2 cup small pasta
• 3 cups vegetable broth
• 2 tbsp tomato paste
• Directions:
• Sauté vegetables, add beans, broth, and tomato paste.
• Bring to a boil, add pasta, and cook until tender.
  
  

10. Chicken and Rice Soup

• Ingredients:
• 1 chicken breast, shredded
• 1/2 cup rice
• 1 cup carrots, diced
• 1 cup celery, diced
• 4 cups chicken broth
• Directions:
• Cook rice and chicken in broth with carrots and celery.
• Simmer until rice is tender and chicken is fully cooked.
  
  

11. Pea and Ham Soup

• Ingredients:
• 1 cup green peas
• 1/2 cup diced ham
• 1 small onion, chopped
• 3 cups vegetable broth
• Directions:
• Sauté onion, add peas and ham with broth, simmer until soft.
• Blend if a smoother consistency is desired.
  
  

12. Tomato Alphabet Soup

• Ingredients:
• 3 tbsp tomato paste
• 1/2 cup alphabet pasta
• 4 cups vegetable broth
• Basil, to taste
• Directions:
• Combine tomato paste and broth, bring to a boil.
• Add pasta and cook until tender, stir in basil.
  
  

13. Cheesy Cauliflower Soup

• Ingredients:
• 1 cup cauliflower florets
• 1/2 cup cheddar cheese
• 1/2 cup milk
• 3 cups vegetable broth
• Directions:
• Boil cauliflower in broth until soft, blend until smooth.
• Stir in cheese, and add milk.
  
  

14. Mexican Black Bean Soup

• Ingredients:
• 1 can black beans, drained
• 1 can diced tomatoes
• 1/2 cup corn
• 1 tsp cumin
• 3 cups vegetable broth
• Directions:
• Combine all ingredients, simmer until heated through.
• Blend partially for a thicker texture.
  
  

15. Carrot and Ginger Soup

• Ingredients:
• 4 carrots, sliced
• 1-inch piece ginger, minced
• 1 small onion, chopped
• 3 cups vegetable broth
• Directions:
• Sauté onion and ginger, add carrots and broth.
• Simmer until carrots are tender, blend until smooth.
  
  

16. Chicken Tortilla Soup

• Ingredients:
• 1 chicken breast, shredded
• 1 can diced tomatoes
• Tortilla strips
• Cheese, for topping
• 4 cups vegetable broth
• Directions:
• Cook chicken with tomatoes and broth.
• Serve topped with tortilla strips and cheese.
  
  

17. Pumpkin Soup with Cinnamon Croutons

• Ingredients:
• 1 cup pumpkin puree
• 3 cups vegetable broth
• Cinnamon, for sprinkling
• Croutons
• Directions:
• Combine pumpkin and broth, bring to a boil, then simmer.
• Serve with cinnamon-crusted croutons.
  
  

18. Italian Wedding Soup

• Ingredients:
• 1/2 lb mini meatballs
• 1 cup spinach
• 1/2 cup small pasta
• 4 cups chicken broth
• Directions:
• Cook meatballs in broth, add pasta and spinach.
• Simmer until pasta is tender.
  
  

19. Creamy Potato and Leek Soup

• Ingredients:
• 2 potatoes, cubed
• 1 leek, chopped
• 3 cups vegetable broth
• 1/4 cup cream
• Directions:
• Sauté leeks, add potatoes and broth, cook until tender.
• Blend and add cream for a smooth texture.
  
  

20. Veggie Barley Soup

• Ingredients:
• 1/2 cup barley
• 1 cup mixed vegetables
• 4 cups vegetable broth
• Directions:
• Combine ingredients in a pot, simmer until barley is tender.

 

Tips for Making Soups Picky-Eater Approved

• Blend It Smooth: If you’re sneaking in extra veggies, blending the soup can make the flavors mild and smooth, making veggies practically "invisible" to selective eaters.
• Add a Fun Element: Top each bowl with crunchy croutons, crackers, or a swirl of yogurt to create interesting textures.
• Serve with Sides: Pairing soup with breadsticks, small sandwiches, or veggie sticks can make it a fun and complete meal for kids.

 

Soup Prep Hacks for Busy Parents

• Batch Cooking Tips: Make large batches of soup and freeze portions in kid-sized containers to have a quick meal ready for busy weeknights.
• Using a Slow Cooker or Instant Pot: These kitchen gadgets can be lifesavers—just toss in ingredients and let the cooker work its magic.
• Kid-Friendly Soup Storage: Store soups in airtight containers, and reheat them gently on the stove or microwave to retain their flavors.

 

Conclusion

Soups are a warm, nourishing way to bring family together, especially on those cold days. Try these recipes and tips to make soups your kids will look forward to—a cozy, delicious way to introduce healthy foods!