a collage of EatingWell soup recipes

Sundays Are My Day for Making Soup

Making a big pot of soup on the weekend is just a good idea.

Two summers ago, I started doing a little bit of meal prep on Sundays. I spent an hour building a salad bar in the fridge (hat tip to David Burtka for the brilliant idea). My process went a little like this: I washed a couple of heads of lettuce and mixed them together, tucking them into sealable bags with paper towels to wick away moisture. I shredded beets, carrots and radishes in my food processor. I made a homemade dressing or two (my fan favorite recipe for Lemon-Garlic Vinaigrette was frequently shaken up). It made assembling salads at lunchtime a cinch—and both my husband and I dramatically increased our intake of vegetables. But when it started snowing, we craved something warm. 

That's when my husband, Dan, said, "Why don't we start making a big batch of soup on Sundays?" And that, my friends, is when Soup Sunday was born.

a recipe photo of the Velvety Winter Squash Soup with Smoky Garlic Custard served in a bowl
Credit: Ali Redmond

One Bite of This Soup Transports Me Back to Julia Child's Vacation Home in France

View Recipe

Each element of this soup—the sunset color, the silky texture, the smoky undertone—evokes winter in the south of France, inspired by Julia Child's kitchen. 

I'm sure we're not the first people to do this, but, boy, is it a good idea. I make a giant batch of soup almost every Sunday afternoon. Sometimes we eat it for dinner that same night but sometimes we don't. Since I make such a big batch, there's always enough soup to eat for lunch for a few days. And on particularly busy nights, we might even have it for dinner. If there's a lot still in the fridge by Thursday or Friday, I'll tuck a jar or two in the freezer, which my future self is always grateful for. 

5147411.jpg

Making Chowder Is My Favorite Way to Reduce Food Waste in the Kitchen

View Recipe

This clam chowder recipe is a great way to use up broccoli stems.

And guess what? I make a lot of EatingWell recipes on Soup Sunday. I worked in the EatingWell Test Kitchen for more than a decade so I've tried my fair share of soups, and even developed a lot of the recipes myself. What I like about our soup recipes is that they frequently lean heavily on vegetables, so it feels like a good swap for our summer salad habit. Plus many of our soups are bean-based, which means we're getting a dose of filling fiber midday—which helps keep us full.

a recipe photo of Ania's Mushroom Soup served in a bowl
Credit: Ali Redmond

Ania's Zupa Grzybowa (Ania's Mushroom Soup)

View Recipe

In Poland, foraged mushrooms, notably boletus, are prized for their flavor and are often dried and used to make this soup. 

Slow-Cooker Spiced Lentil Soup with Vegetables is a favorite at our house. And since it's made in a slow cooker, I'll sometimes make it during the week since I don't have to attend to it. Lemony Lentil & Chard Soup is one I created, based on a soup that was served in the Lebanese restaurant I used to work in. We have a big garden, so each year I use our bounty of carrots or butternut squash to make a batch of Thai-Inspired Curry Carrot Soup (I even have some in my freezer from this past fall). I often make a really simple chicken soup, very similar to our Classic Chicken Soup recipe. Pro tip: If you make a big batch, cook your noodles separately. That way they don't get super mush-tastic (i.e. absorb all the broth and start to fall apart) while the soup sits in your fridge.

a recipe photo of the Mom's Minestrone
Credit: Kristin Teig

Mom's Minestrone

View Recipe

Of all the skills Noah Galutan's mom taught him, learning to cook was the most important.

I understand that Soup Sunday isn't for everyone, but making soup on Sunday is always a good idea. Maybe next time, you'll make an extra-big batch.

Recipes in this story:

Related Content

  • Slow-Cooker Spiced Lentil Soup with Vegetables

    Spices often used in Moroccan cuisine like turmeric, cumin, cinnamon and black pepper give this soup complexity and deep flavor. Make it a day ahead, if you can, to give the spices time to mingle and develop. This easy slow-cooker recipe makes it a cinch to get the soup cooking while you do other things.
  • Lemony Lentil & Chard Soup

    This satisfying lemony bowlful was inspired by the lentil soup served at the now-closed Lebanese restaurant La Shish in West Bloomfield, Michigan. It keeps well but will thicken, so you may want to thin it with a bit of water or broth when reheating. Serve with warm whole-wheat pita.
  • Thai-Inspired Curry Carrot Soup

    This carrot soup is loaded with veggies and features vibrant curry paste and creamy coconut milk. And this big-batch recipe freezes well for up to 4 months. Enjoy this mildly spicy soup with a toasted mango-chutney-and-cheese sandwich, or thin the soup with more water or broth and use it as the base for a curry with chunks of firm white fish and broccoli.
  • Classic Chicken Soup

    Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you're short on time, feel free to use pre-cooked chicken and start the recipe at step 2.