How often do you have homemade soup?

[Trufget]

Just curious. I am always thoroughly impressed with myself when I make soup instead of buying it. Feel like Martha Stewart especially if I have whacked the bread maker out.

Just curious how often people make soup? Growing up my parents literally never once made it.

If I’m organised I make a big batch and have soup every week for 3 or 4 weeks as I simply defrost it and heat it up. A super easy family dinner to batch cook.

Yes ditto

Every week at least, sometimes twice a week. I make bread to go with it too

Give homemade tomato another shot. I start with a base of well cooked onion and celery, add garlic, and then cheap tinned tomatoes. Add stock cubes and herbs and lots of black pepper . I always add a little chilli, and a dash of cream is lovely but the main trick is a surprising amount of sugar. Probably still less than you'll find in the bought ones, but add a couple of teaspoons to taste, without it tomato soup can be soo acidic and bitter

Regularly through winter (I never buy soup). Always make a big batch & freeze in portions for quick lunches. I try to make my own stock too, way more tasty. Broth made from Xmas turkey stock gets me through January.

butternut squash & sweet potato with some chilli is nice. Add a bit of coconut cream if i have some.
potato & leek is a favourite too. Mushroom. Carrot & lentil. Broccoli & Stilton
i love them all, but just in winter. Soon as it starts to get warmer, I never bother until winter again.

I have just whacked on some leek and potato inspired by this thread.

A couple of days a week. I don't make it that often, when I do make it I do a jam pan full and freeze it, so it's a handy thing to grab when we're late back from work, can't be bothered, etc. DH never makes soup, but likes eating it, he tends to make different things when he cooks (we also have his frozen bean casserole in the freezer for the late / can't be arsed evenings).
I mostly make a sweet potato and chickpea soup or a red lentil and carrot, because everyone likes both of those.

A few years ago I learned that in several Scandinavian countries they like to do a split pea soup followed by sweet pancakes every Thursday. I loved that idea and do that as often as I can. Although last week i could not be bothered and we just had savoury pancakes. This week though we have pea and ham soup (already made and in the freezer) and pancakes with ricotta, cinnamon and honey planned.

DS1 is not a big soup fan and has alot of food issues anyway relating to learning issues but he is happy to eat a few good tablespoons knowing that pancakes are coming next. Over time he has branched out and eats more of it.

In the summer I usually do a clear soup of some sort like a chicken broth or perhaps a cold soup.

I really like not having to think about some meals. Following that theme I have started making a roast every Friday and then a pilaf on Sundays with the leftover roast meat. Tonight will be lamb, sultanas and almond pilaf.

I don’t work so make absolutely loads of food from scratch when I am up to it. And yes I love feeling like a culinary goddess. This week we have had home made pea and ham soup with home made sourdough bread. I am making carbonara today with fresh home made pasta, and sausage, liver and bacon casserole tomorrow. Got a carrot cake tray bake in the oven right now. But sometimes it’s takeaway so I guess it balances out? I also ferment my own sauerkraut, kimchi and kefir .

I don't buy ready-made soup, because although there are nice ready-made ones the cost is just ridiculous.

Couple of times a week in winter, only if bought something on the bone/chicken in summer (not often), tomato when in season in the garden.
Make loads of French Onion soup, mixed veg, and leek and potato - I usually make a huge batch with minimal liquid and freeze in family portions, so takes less room in the freezer, and I then add the liquid in once defrosted.

@ObelixtheGaul but it makes loads! I have it for my evening meal anyway sometimes with a garlic naan
I batch cook so it's shove the roast veg in the oven, ignore it, put the lentils on, mix, and blend then freeze
I can get 4-8 portions out of it and that's my lunches for the week done, would rather do that on a Sunday and not have to cook for a week

I make it when I want soup and I know I have the stuff to make it. So I've got some squash that's in the freezer, onions on the counter, stock cubes. I could add some tomatoes, lentils. I tend to use leftovers just like my mom did. She'd have a pot to put bits in - so that spoonful of peas that didn't get eaten, scrapping from the roasting tray, etc. Best soup in the world in my opinion.

Tinned stuff is so full of salt and sugar and goodness knows what else. I rarely like it. The only commercial stuff I like is from one of the Polish food shops - much tastier and like home made.

I think the question was how often do you ‘have’ not ‘make.’

I make it every few days - a big pot to last so I ‘have’ it everyday.

It’s very easy with a variety of veg and bouillon.

True, one forgets how much you get out of it. If you are eating it as an evening meal as well, it balances it out.

The only reason I buy ready made soups now is to benefit from the plastic tubs they come in, which I use to freeze my own home made soups in the perfect quantity.

This is my top tip though, use a marker pen (washable so you can reuse) to write the variety on the lid. I started doing this when I kept serving up parsnip soup from the freezer instead of dal.

I was intrigued by what a soup maker does! (well, make soup obvs)
found recent good housekeeping reviews of both soup makers and blenders
Best soup makers UK 2024 - our tried and tested top machines
Best hand blenders 2025 UK - 9 top stick mixers

Kitchen space is at a premium, so I'll stick with my hand blender, I think it was about £15 a few years ago - but an interesting read if you're feeling curious

I do wonder if it's better with tinned tomatoes. I will give it a go.

Yes, every so often when I'm in a hurry for a quick dinner I think I'll just buy soup and a baguette, I usually end up having steak baguettes though as the price of the soup is pretty much the same!! It's astronomical

2 or three pots of soup a week during the winter

Right now Im making a pot of vegetable broth, a mainstay of the NI diet, for DH during the week, Half in the fridge, half in the freezer till mid week

Im going gammon once the soup is done so then the next in the pot will be pea and ham

And tomorrow will be making leek and potato for mum

I have a multi function ninja , its on non stop at the weekends, yoghurt, soups, stews, bread, gammon, roasts, its a conveyor belt of food cooking :)

I make a couple of batches a month. In winter DH has some every day with his lunch at work. In summer we have a light soup as a starter when I cook for ILs and with Sunday lunch.
I'm struggling to get good stock now the DC are all gone and all meals are smaller: all solutions gratefully received!

Not enough but I did make it today funnily enough (carrot and leek) and the whole family loved it. I too am impressed with myself when I make it, it’s so easy yet looks impressive.

Possibly, sometimes I've frozen tomatoes from the fridge if I've overbought and they're on the turn and they've not been that great in sauces I've made with them, skins tougher and flesh watery and less flavourful. I feel like adding sugar to homemade tomato soup has been an absolute gamechanger, my very fussy son loves homemade tomato soup over tinned now.

In the winter I make soup 2 x a week for me and DH. Got a soup maker. Love it!

When I'm on a successful home cooking spree then a couple times a month. But i batch cook large amounts and freeze it in single portions so I can rotate the varieties. I have it for lunch most days this time of year, it is my go to easy and healthy meal with lots of veg in it.