Cheap Soup Recipes: 30 Filling Soups That Cost Pennies Per Bowl

There's something magical about a steaming bowl of soup on a cold day. It warms you from the inside out, fills you up, and somehow makes everything feel better. The best part? Soup is one of the most budget-friendly meals you can make.

We're talking about hearty, satisfying soups that cost pennies per serving. No fancy ingredients, no complicated techniques—just simple, delicious comfort food that won't drain your wallet.

Whether you're feeding a family, meal prepping for the week, or just trying to stretch your grocery budget, these 30 cheap soup recipes will become your new best friends.

Why Soup is the Ultimate Budget Meal

Before we dive into the recipes, let's talk about why soup deserves a permanent spot in your meal rotation:

It stretches ingredients like nothing else. One onion, two carrots, and a few potatoes can become six servings of hearty soup. Try doing that with a stir-fry.

It uses what you already have. That half bag of frozen vegetables? The dried beans you bought six months ago? The sad-looking celery in your crisper drawer? Perfect for soup.

It freezes beautifully. Make a big batch on Sunday, freeze half, and you've got emergency meals ready when you need them. Learn more in our batch cooking on a budget guide.

It's impossible to mess up. Soup is forgiving. Too thin? Simmer it longer. Too thick? Add water. Not flavorful enough? Add salt. You get the idea.

Vegetable-Based Soups

These veggie-forward soups prove you don't need meat to make something filling and satisfying.

1. Classic Vegetable Soup

Carrots, celery, onions, canned tomatoes, and whatever vegetables you have on hand. Total cost: about $0.60 per bowl.

2. Potato Leek Soup

Potatoes and leeks simmered until tender, then blended smooth. Fancy restaurant taste, dirt-cheap price tag.

3. Cabbage Soup

One cabbage head, some tomatoes, and basic seasonings make a huge pot of soup for under $5 total.

4. Butternut Squash Soup

When butternut squash goes on sale, stock up. One squash makes enough soup for six people.

5. Carrot Ginger Soup

Carrots are always cheap, and a thumb of ginger goes a long way. Blend it smooth for a restaurant-quality soup.

6. Tomato Basil Soup

Canned tomatoes, dried basil, and a splash of milk create the classic comfort soup at a fraction of the cafe price.

Bean and Legume Soups

Beans and lentils are budget superstars. They're packed with protein, fiber, and they cost almost nothing.

7. Classic Lentil Soup

Brown lentils, carrots, celery, and onions. This costs about $0.40 per serving and keeps you full for hours.

8. Split Pea Soup

A bag of dried split peas costs about $2 and makes enough soup to feed an army.

9. Black Bean Soup

Dried black beans, cumin, and garlic transform into a thick, hearty soup that tastes like you spent all day on it.

10. White Bean and Kale Soup

Canned white beans make this even easier. Add kale at the end and you've got a nutritional powerhouse.

11. Navy Bean Soup

The classic bean soup your grandma made. Simple, filling, and costs pennies per bowl.

12. Red Lentil Curry Soup

Red lentils cook in 20 minutes and turn golden with curry powder. Add coconut milk if you're feeling fancy.

Grain-Based Soups

Grains add heartiness and help stretch your soup even further.

13. Chicken and Rice Soup

Use rotisserie chicken scraps or thighs (the cheapest cut). Rice makes it stretchy and filling.

14. Barley Vegetable Soup

Pearl barley is incredibly cheap and gives soup a wonderful chewy texture.

15. Pasta e Fagioli

Pasta and beans—it doesn't get simpler or cheaper than this Italian classic.

16. Alphabet Soup

Kids love it, adults love it, and it costs almost nothing to make a giant pot.

Potato-Based Soups

Potatoes are budget gold. They're filling, versatile, and always affordable.

17. Loaded Baked Potato Soup

Tastes like a loaded baked potato in soup form. Add cheese if budget allows.

18. Potato and Corn Chowder

Frozen corn is cheap year-round. Combine with potatoes for a creamy, sweet chowder.

19. German Potato Soup

Potatoes, onions, and a splash of vinegar create this tangy, comforting soup.

20. Sweet Potato and Black Bean Soup

Sweet potatoes often cost the same as regular potatoes but add natural sweetness and color.

Broth-Based Soups

Sometimes you want something light but still satisfying.

21. Egg Drop Soup

Eggs, broth, and cornstarch create silky ribbons of egg in savory broth. Ready in 10 minutes.

22. Miso Soup

Miso paste lasts forever in the fridge and creates umami-rich broth with tofu and green onions.

23. Chicken Noodle Soup

The ultimate comfort soup. Use chicken thighs and cheap noodles for a budget-friendly version.

24. Vegetable Noodle Soup

All the comfort of chicken noodle without the chicken. Just as good, even cheaper.

Cream-Based Soups (Without the Cream)

You can make creamy soups without expensive cream. Here's how.

25. Creamy Broccoli Soup

Blend cooked broccoli with the cooking liquid and a potato for natural creaminess.

26. Cream of Mushroom Soup

Real mushroom soup beats the canned stuff any day. Blend with cooked rice for body.

27. Cauliflower Cheese Soup

Cauliflower becomes silky when blended. Add a handful of shredded cheese for richness.

28. Corn Chowder

Blend half the corn for creaminess, leave half whole for texture. No cream needed.

One-Pot Wonder Soups

These soups are complete meals in a bowl.

29. Minestrone

Pasta, beans, and vegetables in tomato broth. This is what "cucina povera" (peasant cooking) is all about.

30. Kitchen Sink Soup

The ultimate leftover soup. Whatever vegetables, grains, or proteins you have—throw them in a pot with broth.

Tips for Making Soup Even Cheaper

Buy dried beans instead of canned. They're half the price and you control the sodium.

Save vegetable scraps for broth. Keep a bag in your freezer for onion peels, carrot tops, and celery ends. Simmer them for free vegetable broth.

Shop the sale cycle. Stock up on canned tomatoes, beans, and broth when they're on sale.

Use chicken thighs instead of breasts. They're cheaper, more flavorful, and stay tender in soup.

Make your own croutons. Stale bread + olive oil + oven = free soup toppers.

Double or triple recipes. The effort is the same whether you make 4 servings or 12. Freeze the extras.

You can save all your favorite soup recipes and create custom collections on myrecipe, making it easy to plan your budget-friendly meal prep for the week.

How to Store and Freeze Soup

Most soups get better after a day or two in the fridge as flavors meld together.

Refrigerator storage: Let soup cool completely, then store in airtight containers for 3-5 days.

Freezer storage: Cool soup completely first. Leave 1-2 inches of headspace in containers (soup expands when frozen). Most soups freeze well for 2-3 months.

Don't freeze well: Cream-based soups can separate, and potato soups can get grainy. These are best eaten fresh or refrigerated.

Reheating tip: Add a splash of water or broth when reheating—soup thickens as it sits.

Common Mistakes When Making Budget Soups

Not seasoning enough. Cheap ingredients need proper seasoning to shine. Salt, pepper, garlic, and herbs are your friends.

Cooking beans without salt. The old myth says salt toughens beans, but it actually helps them cook evenly and taste better. Add it.

Throwing everything in at once. Start with aromatics (onions, garlic, celery), then add ingredients based on cooking time. Potatoes before spinach, always.

Using only water instead of broth. Even cheap bouillon cubes add flavor depth. Or make your own broth from scraps.

Overcooking vegetables. Add quick-cooking vegetables (like spinach or frozen peas) at the end so they don't turn to mush.

Not tasting as you go. Season in layers. Taste after each addition. You can always add more, but you can't take it away.

Skipping the finishing touches. A squeeze of lemon, fresh herbs, or a drizzle of olive oil at the end brightens flavors dramatically.

Frequently Asked Questions

How can I make soup more filling without adding expensive ingredients?

Add grains (rice, barley, pasta), beans, or potatoes. These starches are dirt cheap and incredibly filling. A half cup of rice can turn a light vegetable soup into a meal that keeps you satisfied for hours. Lentils are especially good—they're packed with protein and fiber, cost about $2 per pound, and don't need soaking.

What's the cheapest way to add protein to soup?

Eggs, dried beans, and lentils are your best bets. A dozen eggs costs about $3 and can enrich multiple pots of soup (try egg drop soup or add a poached egg on top). Dried beans cost $1-2 per pound and one pound makes 6-7 cups of cooked beans. Chicken thighs are the cheapest meat option at $1.50-2.50 per pound.

Can I make soup without any fresh vegetables?

Absolutely. Frozen vegetables are just as nutritious as fresh, often cheaper, and they don't spoil. Canned tomatoes, dried beans, and pantry staples like rice or pasta can make excellent soup without a single fresh vegetable. Some of the best budget soups rely entirely on canned and frozen ingredients.

How do I make soup taste good without expensive ingredients?

Build flavor in layers. Start by sautéing onions and garlic (cheap flavor bombs). Use bouillon cubes or homemade broth instead of plain water. Add acidity (lemon juice, vinegar) and umami (soy sauce, tomato paste, miso) to make flavors pop. Season generously with salt, pepper, and dried herbs. Don't skip the final taste-test before serving.

What's the absolute cheapest soup I can make?

Cabbage soup, hands down. One cabbage head ($1-2), canned tomatoes ($1), an onion ($0.50), and seasonings make a huge pot that costs under $5 total and serves 8-10 people. That's about $0.50 per serving. Bean soup from dried beans is equally cheap—a pound of dried beans ($1.50), an onion, some garlic, and broth makes 8+ servings.

Final Thoughts

Soup is proof that you don't need a big budget to eat well. With basic ingredients, simple techniques, and a pot, you can make meals that are warm, satisfying, and cost pennies per serving.

The recipes above are starting points. Once you understand the basics, you can create infinite variations based on what's on sale, what's in your pantry, and what sounds good.

So grab a pot, raid your pantry, and start simmering. Your wallet—and your belly—will thank you.