Rainy day comfort food: 5 must-try soup recipes for monsoon

If you're looking for easy recipes to make on rainy evenings, soup is always a good place to start. It is wholesome, filling and surprisingly easy to make at home.

From rich cream of mushroom to soothing chicken noodle soup, these 5 delicious soup recipes are simple enough for beginners and are guaranteed to make your monsoon evenings a little warmer and a lot more satisfying.

Roasted Tomato and Garlic Soup

Serves 4

Ingredients

• 800g ripe tomatoes, halved
• 1 whole garlic bulb
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tbsp butter
• 2 cups vegetable stock (or water)
• 8-10 fresh basil leaves (optional)
• ½ tsp black pepper, freshly ground
• Salt, to taste
• 2 tbsp fresh cream (optional, for a creamier soup)

Method

Preheat your oven to 200°C. Place the tomatoes and sliced onion on a baking tray. Slice about 1 cm off the top of the garlic bulb to expose the cloves, then place it on the tray. Drizzle everything with the olive oil and sprinkle with a little salt and pepper.

Roast for 35 to 40 minutes, or until the tomatoes are soft and slightly charred around the edges. The garlic should feel soft when pressed.

Allow the vegetables to cool for about 5 minutes.

Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted tomatoes, onion and basil leaves, if using. Blend until smooth.

Heat the butter in a saucepan over medium heat. Pour in the blended mixture and add the vegetable stock. Stir well and bring the soup to a gentle simmer.

Cook for 8 to 10 minutes, stirring occasionally. Taste the soup and adjust the seasoning with salt and black pepper.

If you prefer a creamier texture, stir in the fresh cream and cook for another minute. Do not let the soup boil after adding the cream. If the soup feels too thick, add a little more stock or hot water until it reaches your preferred consistency.

Serve the soup hot with:

• Buttered toast
• Garlic bread
• Homemade croutons

Tips

Use ripe, red tomatoes for the best flavour. For an extra smoky flavour, roast the tomatoes until they develop a few dark, caramelised spots.

Roasting the garlic removes its sharpness and gives the soup a naturally sweet taste.

If you like a silky-smooth soup, strain it through a fine sieve after blending.

A pinch of chilli flakes can add gentle heat for chilly monsoon evenings.

Broccoli and Almond Soup

Serves 4

Ingredients

• 1 medium broccoli (about 350–400g), cut into florets
• 1 small onion, chopped
• 4 garlic cloves, chopped
• ¼ cup almonds (about 30g), soaked in hot water for 20 minutes and peeled
• 1 tbsp butter
• 1 tbsp olive oil
• 3 cups vegetable stock (or water)
• ½ tsp freshly ground black pepper
• Salt, to taste
• 2 tbsp fresh cream (optional)

Method

Soak the almonds in hot water for about 20 minutes. Peel off the skins and set them aside. This helps them blend smoothly into the soup.

Heat the butter and olive oil in a large saucepan over medium heat.

Add the chopped onion and cook for 3 to 4 minutes until soft and translucent.

Add the garlic and cook for another minute until fragrant.

Add the broccoli florets and stir for 2 to 3 minutes.

Pour in the vegetable stock and bring it to a boil.

Reduce the heat, cover the pan and simmer for 12 to 15 minutes, or until the broccoli is tender.

Add the soaked almonds to the saucepan.

Using an immersion blender, blend the soup until completely smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.

If the soup is thicker than you like, add a little more hot stock or water. Season with salt and freshly ground black pepper.

If you prefer an even creamier soup, stir in the fresh cream and heat gently for 1 minute. Do not let it boil after adding the cream.

Serve hot with:

• Garlic bread
• Buttered toast
• Wholemeal rolls

Tips

Do not overcook the broccoli, as it can lose its bright green colour and fresh flavour.

Homemade vegetable stock gives the soup a richer taste, but water works well too.

Toast a few almonds and sprinkle them on top just before serving for added crunch.

A squeeze of fresh lemon juice at the end can brighten the flavours.

If you want a dairy-free version, skip the butter and cream, and use only olive oil.

Chicken Noodle Soup

Serves 4

Ingredients

• 250g boneless chicken breast or thigh, cut into small pieces
• 100g egg noodles or any thin noodles
• 1 medium onion, finely chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 tbsp butter or oil
• 6 cups chicken stock (or water)
• 1 bay leaf (optional)
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp chopped coriander leaves or parsley
• 2 spring onions, sliced (optional)

Method

Heat the butter or oil in a large pot over medium heat.

Add the onion and cook for 3 to 4 minutes until soft.

Add the garlic and ginger and cook for another minute until fragrant.

Add the chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until they turn white on the outside.

Add the diced carrots and bay leaf, if using.

Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and let it simmer gently for 15 to 20 minutes, or until the chicken is fully cooked and the carrots are tender.

Add the noodles directly to the simmering soup.

Cook according to the packet instructions, usually 4 to 6 minutes, until the noodles are tender. Stir occasionally to prevent them from sticking together.

Remove the bay leaf.

Season with salt and black pepper. Stir in the coriander leaves or parsley and spring onions, if using.

Taste and adjust the seasoning before serving.

Serve hot with:

• Garlic toast
• Buttered bread rolls
• Crackers

Tips

Chicken thighs stay juicier than chicken breast, but either works well.

Add beans, peas, sweet corn or mushrooms if you want more vegetables.

If making the soup ahead of time, cook the noodles separately and add them just before serving to prevent them from becoming too soft.

A squeeze of lemon juice before serving adds freshness and brightens the flavours.

Cream of Mushroom Soup

Serves 4

Ingredients

• 400g button mushrooms, cleaned and sliced
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 2 tbsp plain flour (maida)
• 3 cups vegetable stock (or water)
• 1 cup milk
• ¼ cup fresh cream
• ½ tsp freshly ground black pepper
• Salt, to taste
• 1 tsp fresh thyme leaves or ½ tsp dried thyme (optional)
• 1 tbsp chopped fresh parsley or coriander, for garnish

Method

Heat the butter and olive oil in a heavy-bottomed saucepan over medium heat.

Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.

Stir in the garlic and cook for another minute.

Add the sliced mushrooms and thyme, if using. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and most of the liquid has evaporated. They should become lightly browned and fragrant.

Sprinkle the flour over the mushrooms and stir continuously for 1 to 2 minutes to cook out the raw flour taste.

Gradually pour in the vegetable stock while whisking to prevent lumps from forming.

Bring the soup to a gentle simmer and cook for 8 to 10 minutes until it thickens slightly.

For a smooth soup, blend the mixture using an immersion blender until creamy. If using a regular blender, allow the soup to cool slightly before blending in batches. If you prefer more texture, blend only half the soup and leave the rest chunky before combining the two.

Return the soup to low heat. Stir in the milk and fresh cream. Heat gently for 2 to 3 minutes without letting the soup boil, as boiling may cause the dairy to split.

Season with salt and freshly ground black pepper. Taste and adjust the seasoning if needed.

Serve hot with:

• Garlic bread
• Buttered toast
• Herb focaccia

Tips

Button mushrooms are the most common choice, but you can use a mix of button and oyster mushrooms for deeper flavour.

Do not wash mushrooms under running water for too long, as they absorb moisture. Wipe them clean with a damp cloth or rinse quickly and pat dry.

Cooking the mushrooms until their moisture evaporates helps develop a richer, earthier flavour.

For a lighter version, replace the cream with extra milk.

Reserve a few sautéed mushroom slices to garnish the soup before serving.

Egg Drop Soup

Serves 4

Ingredients

• 4 cups chicken or vegetable stock
• 2 large eggs
• 1 tbsp cornflour
• 2 tbsp water
• 1 tsp grated ginger
• 2 garlic cloves, finely minced
• ½ tsp white pepper (or black pepper)
• Salt, to taste
• 1 tsp light soy sauce (optional)
• 2 spring onions, finely sliced
• 1 tsp sesame oil (optional)

Method

Crack the eggs into a bowl and beat them well until the yolks and whites are completely combined. Set aside. Pour the stock into a saucepan and bring it to a gentle boil.

Add the grated ginger and minced garlic. Simmer for 3 to 4 minutes so the flavours infuse into the broth.

If using soy sauce, stir it in now.

Mix the cornflour with the water until smooth. Slowly pour this mixture into the simmering stock while stirring continuously. Cook for 1 to 2 minutes until the soup thickens slightly.

Reduce the heat so the soup is gently simmering, not boiling.

Using one hand, slowly drizzle the beaten eggs into the soup in a thin stream. With your other hand, gently stir the soup in one direction using a fork or chopsticks. This creates soft, silky ribbons of cooked egg.

Let the soup cook for another minute without vigorous stirring.

Season with salt and white pepper. Stir in the sesame oil, if using.

Add most of the sliced spring onions, reserving a few for garnish.

Serve immediately while hot.

Serve hot with:

• Garlic bread
• Toasted bread
• Steamed dumplings
• Fried rice or noodles

Tips

Pour the eggs slowly to create thin, delicate ribbons. Pouring them too quickly will result in larger pieces. Keep the broth at a gentle simmer. A rolling boil can break up the egg ribbons.

White pepper gives the soup its classic restaurant-style flavour, but black pepper works well too.

For extra nutrition, add finely chopped spinach, sweet corn or mushrooms during the last few minutes of cooking.

Use homemade stock if possible for a richer, more flavourful soup.

-Compiled by Salma