Cozy up with a warm and comforting bowl of soup this winter! While big batches of soup can be delicious, sometimes it’s nice to have just enough for two. That’s why we’ve rounded up 20 cozy small batch soup recipes that are perfect for a romantic dinner, a quiet night in, or even a special treat for yourself.
From creamy and comforting to spicy and invigorating, these small batch soups offer a variety of flavors and textures to suit every taste. And the best part? Each recipe makes just enough for two people, so you can enjoy a delicious and satisfying meal without having to worry about leftovers or storing big batches in the fridge.
Whether you’re in the mood for something classic and comforting like chicken noodle soup or something more adventurous like Thai coconut soup, we’ve got you covered. So grab a spoon and get cozy – it’s time to dive into our collection of small batch soup recipes!
Creamy Tomato Basil Soup for Two
This classic soup is a perfect blend of rich flavors, with the sweetness of tomatoes and freshness of basil. Serve warm or chilled, garnished with additional basil leaves if desired.
Ingredients:
– 1 1/2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes, broth, and dried basil. Bring to a simmer.
5. Reduce heat to low and let it cook for 15-20 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream. Season with salt and pepper to taste.
7. Serve warm or chilled, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Small Batch Chicken Noodle Soup
Perfect for a cozy evening or a comforting pick-me-up, this small batch chicken noodle soup is a classic recipe with a twist. With only 4 servings, you can enjoy the perfect portion without sacrificing flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups low-sodium chicken broth
– 1/2 cup uncooked egg noodles
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat, add noodles, thyme, salt, and pepper.
5. Simmer for 10-12 minutes or until the noodles are cooked and the soup has thickened slightly.
6. Serve hot and enjoy!
Cooking Time: 15-18 minutes
Roasted Garlic and Cauliflower Soup
Roasted Garlic and Cauliflower Soup Recipe
This creamy soup combines the rich flavors of roasted garlic with the subtle sweetness of cauliflower, perfect for a cozy evening meal. With just a few simple ingredients and steps, you can enjoy this comforting treat.
Ingredients:
– 3-4 heads of cauliflower
– 6-8 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the cauliflower into florets and place on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the cauliflower, then sprinkle minced garlic evenly among the florets.
4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender.
5. In a large pot, sauté chopped onion in a little bit of oil until softened.
6. Add roasted cauliflower and broth to the pot, then simmer for 15-20 minutes.
7. Use an immersion blender or transfer soup to a blender and puree until smooth.
8. If desired, add heavy cream and blend until combined.
9. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Spicy Thai Coconut Soup for Two
This creamy and aromatic soup is a flavorful representation of Thailand’s culinary magic. With the perfect balance of spicy and sweet, this recipe serves two with a delightful and satisfying meal.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 2 cups vegetable or chicken broth
– 1/2 cup water
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1/4 teaspoon Thai red curry paste
– 1/4 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro (optional)
– 1-2 Thai chilies or jalapeños, sliced (depending on desired heat level)
Instructions:
1. In a medium pot, combine coconut milk, broth, water, ginger, garlic, curry paste, cumin, salt, and pepper.
2. Bring the mixture to a simmer over medium-high heat.
3. Reduce heat to low and let it cook for 10-12 minutes or until slightly thickened.
4. Taste and adjust seasoning as needed.
5. Stir in chopped cilantro (if using) and sliced chilies.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 15-18 minutes
Mini French Onion Soup with Gruyère
Savor the rich flavors of France in a miniaturized form with this indulgent soup, perfect for snacking or as an appetizer.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 1/4 cup dry white wine (optional)
– 1/2 cup beef broth
– 1/4 cup grated Gruyère cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a small saucepan, melt butter over medium heat. Add sliced onion and cook until caramelized, stirring occasionally (about 15 minutes).
3. If using white wine, add it to the saucepan and cook until almost completely reduced.
4. Add beef broth and bring mixture to a simmer.
5. Pour soup into mini cast-iron cups or ramekins (1/2 cup capacity). Top each with grated Gruyère cheese.
6. Bake for 5-7 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh thyme leaves.
Cooking Time: Approximately 20-25 minutes
Small Batch Butternut Squash Soup
This recipe yields a perfect serving size of about 1 1/2 cups, making it ideal for a cozy dinner or as an appetizer for a small gathering. The combination of roasted butternut squash, aromatic spices, and a hint of cream creates a comforting and satisfying soup.
Ingredients:
– 1 small to medium-sized butternut squash (about 2 lbs)
– 2 tablespoons unsalted butter
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
5. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
6. Scoop the roasted squash flesh into the pot and add broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: About 1 hour 15 minutes
Lemon Ginger Carrot Soup
This vibrant soup combines the natural sweetness of carrots with the tanginess of lemon and the warmth of ginger, making it a perfect blend of flavors for any time of the year.
Ingredients:
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups chopped fresh carrots (about 6-8 medium-sized)
– 2 inches piece of fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: heavy cream or yogurt for serving
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots, ginger, broth, and lemon juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until carrots are tender.
3. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
4. Serve hot, topped with heavy cream or yogurt if desired.
Cooking Time: 30-40 minutes
Tuscan White Bean and Kale Soup
This hearty soup is a classic representation of Tuscan cuisine, featuring creamy cannellini beans and tender kale in a flavorful broth. Perfect for a comforting meal on a chilly day.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cups chopped curly kale, stems removed
– 4 cups vegetable broth
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 carrot, peeled and grated
– 1 celery stalk, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: Grated Parmesan cheese for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, garlic, carrot, and celery; cook until tender, about 8 minutes.
3. Add the vegetable broth, diced tomatoes, and cannellini beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the chopped kale and season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Small Batch Mushroom Barley Soup
This comforting soup is perfect for a chilly evening or a cozy weekend lunch. With its tender barley, earthy mushrooms, and rich flavors, it’s sure to become a new favorite.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cups chicken broth
– 1 cup water
– 1/4 cup pearled barley
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat oil in a medium saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms, broth, water, barley, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until barley is tender.
4. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Easy Lentil Soup for Two
A comforting and nutritious soup that’s perfect for a cozy night in. This recipe makes two generous servings, packed with flavor and tender lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions:
1. In a large pot, combine lentils, water, onion, garlic, carrot, and celery.
2. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Add diced tomatoes, thyme, salt, and pepper. Stir well.
4. Continue simmering for an additional 10-15 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Mini Corn Chowder with Bacon
This creamy mini corn chowder is a perfect combination of sweet and savory, with the added smokiness from crispy bacon. It’s an ideal snack or appetizer for any gathering.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 2 tablespoons butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the heavy cream, whole milk, corn kernels, and crumbled bacon. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
Cooking Time: 15-17 minutes
Small Batch Potato Leek Soup
This recipe makes a small batch of creamy potato leek soup perfect for a cozy evening or a quick lunch. With just a few ingredients, you’ll be sipping on a delicious and comforting bowl in no time.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large leek, cleaned and sliced (white and light green parts only)
– 2 tablespoons butter
– 1/4 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the sliced leek and cook until softened, about 5 minutes.
3. Add the diced potatoes, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the mixture until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Spicy Black Bean Soup for Two
This spicy black bean soup is a flavorful and comforting meal perfect for a cozy evening at home. With its bold flavors and hearty texture, it’s sure to become a staple in your kitchen.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 cups vegetable broth
– 1 small onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, bell pepper, and garlic in a little bit of oil until tender.
2. Add the black beans, vegetable broth, cumin, smoked paprika, and cayenne pepper to the pot.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25 minutes
Creamy Broccoli Cheddar Soup
Warm up with a comforting bowl of creamy broccoli cheddar soup, perfect for any time of the year.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup milk (or heavy cream)
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add broccoli florets and cook for an additional 2-3 minutes or until tender.
3. Pour in broth and bring mixture to a boil. Reduce heat and simmer for 10-12 minutes.
4. Use an immersion blender (or transfer soup to a blender) to puree the soup until smooth.
5. Stir in milk and cheddar cheese until melted and creamy. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped herbs or crackers if desired.
Cooking Time: 20-25 minutes
Small Batch Minestrone Soup
This hearty soup recipe makes a small but satisfying batch perfect for a weeknight dinner or lunchbox addition. With its medley of vegetables, beans, and pasta, it’s a comforting and nutritious option that’s easy to prepare.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as zucchini, carrots, and green beans)
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1/4 cup cooked kidney beans
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add mixed vegetables and cook for an additional 5 minutes.
3. Stir in diced tomatoes, pasta, kidney beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pasta is al dente.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Thai Red Curry Soup for Two
This creamy and aromatic soup is a staple of Thai cuisine, made with the bold flavors of red curry paste, coconut milk, and your choice of protein. Serve with steamed jasmine rice or noodles for a comforting and flavorful meal.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai red curry paste
– 1 cup mixed vegetables (bell peppers, carrots, green beans)
– 1/2 cup coconut milk
– 1/2 cup chicken or vegetable broth
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
– Your choice of protein: cooked chicken, shrimp, or tofu
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add garlic and ginger; cook until fragrant (30 seconds).
3. Stir in curry paste; cook 1 minute.
4. Add mixed vegetables, coconut milk, broth, and salt. Bring to a simmer.
5. Reduce heat to low; let soup simmer for 10-15 minutes or until vegetables are tender.
6. Serve hot, garnished with cilantro and your choice of protein.
Cooking Time: 20-25 minutes
Roasted Red Pepper and Tomato Soup
A flavorful and vibrant soup that combines the sweetness of roasted red peppers with the tanginess of fresh tomatoes, perfect for a cozy evening meal.
Ingredients:
– 2 large red bell peppers
– 3 medium tomatoes, cored and chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until charred.
3. In a large pot, sauté the chopped onion and minced garlic until softened.
4. Add the roasted red peppers, chopped tomatoes, broth, and heavy cream (if using). Simmer for 20-25 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.
Cooking Time: 45-50 minutes
Small Batch Split Pea Soup
This recipe makes a small batch of creamy and comforting split pea soup perfect for a cozy night in or a quick lunch. With just a few simple ingredients, you can enjoy this warm and nourishing bowl of goodness.
Ingredients:
– 1 cup dried green split peas
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a medium pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the split peas, thyme, salt, and pepper. Pour in the remaining water and bring to a boil.
3. Reduce heat and simmer for 30-40 minutes or until the peas are tender.
4. Blend the soup to desired consistency. Serve hot with crusty bread or as a side dish.
Cooking Time: 30-40 minutes
Quick Miso Soup with Tofu
This comforting and flavorful soup is a staple of Japanese cuisine, made even quicker by using pre-cut vegetables and tofu. Perfect for a weeknight dinner or a pick-me-up on-the-go.
Ingredients:
– 2 cups vegetable broth
– 1 tablespoon miso paste
– 1/4 cup cubed firm tofu
– 1/2 cup sliced mushrooms (such as cremini or shiitake)
– 1/4 cup sliced scallions (green onions)
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, combine broth, miso paste, and tofu. Bring to a simmer over medium heat.
2. Add mushrooms and scallions. Cook for 3-4 minutes or until vegetables are tender.
3. Stir in ginger and season with salt and pepper to taste.
4. Serve hot, garnished with additional scallions if desired.
Cooking Time: 10-12 minutes
Small Batch Zucchini Basil Soup
This refreshing soup is the perfect way to enjoy the flavors of summer in a single serving. With its creamy texture and vibrant green color, it’s sure to become a new favorite.
Ingredients:
– 1 small zucchini (about 8 oz)
– 2 cups chicken or vegetable broth
– 1/4 cup heavy cream or half-and-half
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the zucchini in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper.
4. Roast for 20-25 minutes or until tender.
5. Remove from oven and let cool slightly.
6. Blend roasted zucchini, broth, and heavy cream in a blender until smooth.
7. Stir in chopped basil leaves and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Summary
Get cozy with these 20 small batch soup recipes perfect for two! From classic comfort foods like creamy tomato basil and chicken noodle, to international flavors like spicy Thai coconut and Tuscan white bean and kale, there’s something for everyone. These bite-sized batches are ideal for a quick lunch or dinner, and can be easily customized to suit your tastes. Whether you’re in the mood for something rich and creamy or light and refreshing, these recipes are sure to warm your heart (and belly)!
