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Meal Prep Faster With These Big Batch Soup Recipes

Meal Prep Faster With These Big Batch Soup Recipes

Words Jennifer Billock

Meal prep some cozy, comforting soups this season with these delicious big batch recipes.

While the first gust of fall wind might have caused a gleeful “It’s sweater weather!” exclamation, a cozy knit doesn’t quite cut it by the dead of winter. Instead, a warm bowl of goodness—AKA a batch of steaming hot soup—is just the remedy for that chilled-to-the-bone feeling.

On top of warming you from the inside out, big batch soup recipes are easy meal prep options to have on hand for quick lunches—and prepping hearty soups will also give you go-to dinners to heat up and serve when cooking is just not in the cards. Not to mention that bulk soup recipes survive the season in the freezer, so you can space out your soup to avoid leftover fatigue—just ladle out single servings into leakproof containers so you only need to defrost what you need when you need it.

With no disrespect to chicken noodle—we all love a classic—these three unique recipes are too good to find in a can. Each one makes 12 servings, so you’ll have plenty to save for later. 

homemade soup in storage containers

Creamy Portobello and Onion Soup


1/2 cup butter, divided

1 pound sliced portobello mushrooms

1 large onion, chopped

1 sprig rosemary

1 sprig thyme

1 bay leaf

1/3 cup flour

2 cups heavy cream

4 cups chicken broth

Salt and pepper to taste


  1. Remove rosemary and thyme from stems; discard the stems.
  2. In a large stock pot over medium heat, add half the butter, mushrooms, onion, rosemary, thyme, and bay leaf. Sauté all together until tender, about 15 minutes. Remove the bay leaf.
  3. Add remaining butter and flour; stir until blended.
  4. Increase heat to medium-high. Slowly add cream and broth. Bring to a boil, stirring frequently until thickened.
  5. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.
  6. Note: Freezing soups with cream can cause it to take on a grainy consistency. You can always make it without the cream for now, and then add it once it’s time to reheat. (Coconut milk holds up a little better than cream, but we will recommend waiting to add it until after you’ve defrosted the soup.)

Chicken Enchilada Soup


3 pounds chicken breast

3 16-ounce cans black beans, drained

4 cups chicken broth

2 bags frozen whole kernel corn

2 16-ounce cans diced tomatoes

2 10-ounce cans enchilada sauce

2 medium onions, chopped

4 cloves garlic, chopped

4 to 5 green chiles of your choice, deseeded and diced

3 teaspoons cumin

Salt and pepper to taste


  1. Preheat oven to 375 degrees. Arrange chicken breast in a single layer in a baking dish and bake for 25 minutes. Cut into bite-sized chunks.
  2. Add chicken and all remaining ingredients to a large pot over high heat. Bring to a boil.
  3. Reduce heat to low and simmer for 20 minutes. Season with salt and pepper.

Hearty Beef Crockpot Chili


3 pounds ground beef

2 tablespoons butter

1 large onion, chopped

4 cloves garlic, chopped

3 cups beef broth

3 16-ounce cans mixed beans, drained

3 15-ounce cans crushed tomatoes

3 tablespoons chili powder

3 teaspoons cumin

3 teaspoons paprika

3 teaspoons oregano

Salt and pepper to taste


  1. In a large skillet over medium-high heat, cook ground beef until browned. Remove and drain fat. Pour beef into slow cooker.
  2. Melt butter in skillet or frying pan. Add onion and sauté for 5 minutes. Add garlic and saute for 1 more minute. Pour mixture into slow cooker.
  3. Add remaining ingredients to slow cooker. Mix well.
  4. Cook on low for 8 hours or high for 5 hours.

Ready to get cooking? First brush up on how to make your soups taste even better.

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By Jennifer Billock

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1 Comment

    Cheryl Kachenmeister

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