32 Soup Ideas for Cozy Family Dinners
My soup pot is the one pot I reach for when the evening turns cold and nobody in my house can agree on dinner.
Soup nights are the calm nights in my house. One pot bubbles on the stove, and everyone drifts into the kitchen on their own.
I like soup because it asks so little of me. I chop, I stir, I taste, and dinner is done.
The best soups I make use plain things I already have. Vegetables, beans or rice, and a pot of water can turn into a full meal.
You do not need fancy tools or a long shop for these ideas. A pot, a spoon, and a ladle are all you need for most of them.
I kept this list easy on purpose, so a tired evening can still end with a warm bowl in your hands. Try one tonight and keep the rest for the cold nights ahead.
All 32 soup ideas sit in this single post, so you can read the full list here and pick your favourites for the week ahead.
1. Simple Tomato Soup
I make this one when I want dinner fast and warm.
I chop the tomatoes small so they break down quick in the pot. A little oil and a pinch of salt go in first, and the smell turns soft and sweet.
I let the pot bubble low and slow while I set out the bowls.
The tomatoes fall apart on their own if you give them time. I press them with the back of my spoon, and the soup turns smooth and thick. A short blend at the end makes it silkier still.
Typical cost: $4 to $6.
I taste it before I serve it, and I add a pinch more salt if it needs it. A spoon of yoghurt stirred through makes it softer, if you like that.
This soup suits a tired evening when you want something warm without a big cook.
Serve it in warm bowls while it is hot. Set a spoon beside each bowl before you sit down.
My kids dip bread in theirs, and I always make a little extra because the pot empties fast.
2. Creamy Carrot Soup
This soup turns plain carrots into a soft, sweet bowl.
I peel the carrots and cut them into small chunks so they cook fast. They go into the pot with a little oil and a splash of water.
I keep the heat low and let them soften in their own time.
When the carrots give way under my spoon, I know they are ready. I blend the pot smooth, then I stir in a spoon of cream. The soup turns soft and gentle, and it tastes like a hug in a bowl.
Typical cost: $3 to $5.
I add a pinch of salt at the end, and I taste it twice before I call it done. Too little salt leaves it flat, and too much spoils the sweet carrots.
Serve it in warm bowls while it is still hot.
Add a spoon of yoghurt on top if you like. It cools the soup a little and adds a soft tang.
This is the soup I cook when the fridge holds little more than carrots and an onion.
3. Chicken and Rice Soup
Chicken and rice is the soup I cook when someone at home feels tired and cold.
I cut the chicken small so it cooks through fast. The rice goes in after, and it soaks up the broth while it softens.
I keep the pot at a low bubble and skim the top now and then.
The broth turns light and clear as it cooks. I taste it halfway and add a pinch of salt. If it tastes flat, a squeeze of lemon lifts it up.
Typical cost: $6 to $9.
I pull the chicken apart with a fork when it is soft enough. It falls into shreds, and I stir it back through the rice.
Ladle it into warm bowls while it is still hot.
Add a spoon of grated cheese on top if you like. It melts into the broth and makes each spoonful richer.
This soup has saved more tired evenings in my house than any other meal I cook.
4. Lentil Soup with Lemon
Lentils cook soft and quick, and lemon wakes the whole pot up.
I rinse the lentils in cold water before they go in the pot. They need no soak, and they soften in less time than you would think.
I chop an onion small and let it soften in a little oil first.
The lentils go in next with enough water to cover them well. I let the pot bubble low, and I stir it now and then so nothing sticks. The soup thickens on its own as the lentils fall apart.
Typical cost: $3 to $5.
I squeeze the lemon in right at the end, after the heat is off. Lemon added too soon loses its fresh taste, and I want that bright lift in every bowl.
Serve it straight from the pot while it is still hot.
Stir a spoon of yoghurt through your bowl if you like it softer. It cools the lemon and makes the soup feel gentler.
This soup costs little, and it still feels like a proper meal.
5. Potato and Leek Soup
Potato and leek is my quiet soup for slow evenings.
I wash the leeks well, because grit hides between the layers. I slice them thin, and they soften fast in a little oil.
The potatoes go in next, cut small so they cook through.
I pour in enough water to cover the pot, then I let it bubble low. The potatoes fall apart when they are ready, and I mash them gently with my spoon. A short blend turns the whole pot smooth and soft.
Typical cost: $4 to $6.
I taste it at the end and add salt a pinch at a time. Potatoes drink up salt, so I go slow and taste as I go.
Ladle it into deep bowls while it is still hot.
Stir a spoon of grated cheese through your bowl if you like it richer. It melts slow and adds a soft taste.
I cook this soup when the day has been long and I want dinner to feel calm.
6. Vegetable Soup with Pasta
This is the soup I cook when the fridge holds odds and ends.
I chop whatever vegetables I have into small, even pieces. Carrots, peas, and beans all work well, and they cook in the same pot.
I let the vegetables soften first before the pasta goes in.
The pasta needs only a short cook, or it turns too soft. I add it near the end and watch the pot close. When the pasta gives under my spoon, the soup is done.
Typical cost: $4 to $7.
I stir the pot often once the pasta is in, so it does not stick to the bottom. A stuck pot is hard to clean, and I would rather stir than scrub.
Ladle it into warm bowls and eat it while it is hot.
A little grated cheese scattered over the top melts into the pasta if you like it richer, and it makes the soup taste richer.
My kids fish out the pasta first, and I always add a little extra for them.
7. Creamy Mushroom Soup
Mushrooms give this soup a deep, earthy taste.
I slice the mushrooms thin so they cook down fast. They shrink a lot in the pan, so I start with more than I think I need.
I cook them low and slow until they turn soft and give up their juices.
A splash of water goes in next, and I let the pot bubble gentle. I blend the pot till it feels smooth, then I add a spoon of cream and stir it through. The soup turns soft and rich, and it smells like a walk in the woods after rain.
Typical cost: $5 to $8.
I add salt at the end, a pinch at a time, and I taste after each pinch. Mushrooms need enough salt to taste their best, but too much spoils them.
Serve it straight from the pot into warm bowls.
Stir a spoon of yoghurt through your bowl if you like a soft tang. It lifts the rich mushrooms and cools the soup a touch.
This is the soup I make when I want dinner to feel a little bit special.
8. Sweetcorn Soup
Sweetcorn makes this soup soft and a little sweet.
I use tinned sweetcorn when I am short on time. It goes straight in the pot, and it needs only a short cook.
I blend half the pot and leave the rest as it is.
That mix gives the soup a soft base with sweet pops in every spoonful. I stir it slow while it thickens, and I taste it before I call it done. A pinch of salt brings out the sweet taste even more.
Typical cost: $3 to $5.
I add a splash of milk at the end to make it softer. It turns the soup gentle, and my kids ask for it again the next night.
Ladle it into warm bowls while it is hot.
A spoon of grated cheese on top melts in if you like, and it adds a soft, salty taste.
This soup cooks fast, and it still feels like a real meal.
9. Pumpkin Soup
Pumpkin soup is my pick for a cold, dark evening.
I cut the pumpkin into small chunks so it cooks soft fast. The pieces go in the pot with a spoon of oil and a splash of water.
I let the pot bubble low while the pumpkin turns soft.
When the chunks give way under my spoon, I blend the pot till it runs smooth. A spoon of cream goes in next, and the soup turns soft and gentle. It tastes warm and a little sweet, like autumn in a bowl.
Typical cost: $4 to $7.
I give it two tastes before the bowls go out, and I add salt a pinch at a time. Pumpkin is sweet on its own, so it needs salt to balance it.
Pour it into warm bowls and eat it while it is hot.
Stir a spoon of yoghurt through your bowl if you like it cooler. It adds a soft tang and makes the soup feel gentler.
I cook a big pot of this one, because it tastes even better the next day.
10. Bean Soup with Bread
Bean soup is the one I cook when I want a filling bowl for little money.
I use tinned beans when I am short on time. I rinse them well, and they go in the pot with chopped vegetables.
I keep the pot on a low bubble and stir it now and then.
The beans break down a little as they cook, and the soup thickens on its own. I mash a spoonful against the side of the pot to help it along. Tear the bread into pieces for dipping, and set it beside each bowl.
Typical cost: $4 to $6.
I check the salt before the bowls go out, adding a pinch and tasting as I go. Beans need a fair bit of salt to taste their best.
Serve it in deep bowls while it is still hot.
Grated cheese stirred into the beans melts if you like it richer, and it makes each spoonful taste richer.
This soup fills everyone up, and the pot never lasts till the next day.
| Idea | Main change | Typical cost |
|---|---|---|
| Simple Tomato Soup | Tomatoes simmer into a smooth, soft soup | $4 to $6 |
| Creamy Carrot Soup | Carrots cook soft and blend smooth | $3 to $5 |
| Chicken and Rice Soup | Tender chicken and soft rice cook in a light broth | $6 to $9 |
| Lentil Soup with Lemon | Lentils soften with a squeeze of lemon | $3 to $5 |
| Potato and Leek Soup | Potatoes and leeks cook down soft together | $4 to $6 |
| Vegetable Soup with Pasta | Vegetables and pasta cook in one pot | $4 to $7 |
| Creamy Mushroom Soup | Mushrooms cook down into a rich, smooth soup | $5 to $8 |
| Sweetcorn Soup | Sweetcorn blends into a soft, gentle soup | $3 to $5 |
| Pumpkin Soup | Pumpkin cooks soft and blends smooth | $4 to $7 |
| Bean Soup with Bread | Beans simmer soft with bread to dip | $4 to $6 |
| Total | $40 to $64 |
11. Chicken and Sweetcorn Soup
On nights when the fridge holds little more than chicken and a tin of sweetcorn, this pot still turns into a proper dinner.
I pull the chicken into soft shreds with two forks while the broth bubbles away.
Sweetcorn gives the soup a gentle sweetness that my youngest asks for by name.
I stir in a spoon of butter near the end, and it melts straight into the broth while I taste for salt.
Typical cost: $5 to $8.
Serve it in warm bowls while it is hot, and put a spoon at each place before you sit down.
Leftovers heat up well the next day, and I add a splash of water if the broth has thickened in the fridge.
Serve it with a slice of bread if your family wants something more filling.
I keep the seasoning plain so the sweetcorn flavour stays at the front of every spoonful.
12. Broccoli and Cheese Soup
A head of broccoli and a block of cheese can carry a whole evening meal when the day has been long.
I chop the broccoli small so it softens fast and blends into a smooth green soup.
The cheese goes in last, a little at a time, so it melts without turning grainy.
I blend the pot with a stick blender right in the pan, and the soup turns thick and velvety in under a minute.
My daughter dips bread into her bowl and calls the green colour her favourite part.
Typical cost: $4 to $7.
Serve it in warm bowls while it is hot, and put grated cheese on top if you like.
I make a double batch on Sundays and freeze half for a night when cooking feels like too much.
A pinch of black pepper at the end wakes the cheese flavour up without making it spicy.
13. Pea Soup with Mint
Frozen peas and a small bunch of mint turn into the brightest soup in my whole collection.
I tip the peas into boiling stock and cook them for only three minutes so they stay sweet.
Mint goes in at the very end, because long cooking dulls its fresh taste.
I blend the soup until it looks smooth, then I taste it and add salt a little at a time.
Typical cost: $4 to $6.
Ladle it into warm bowls while it is still steaming, and hand round spoons for everyone at the table.
My son first tried this soup at his gran’s house, and now he asks me to make it on rainy afternoons.
Stir a spoon of yoghurt through each bowl if you want a milder taste.
I keep a bag of peas in the freezer just for this soup, so I can start it without a trip to the shops.
14. Spinach and Chickpea Soup
Spinach wilts down to almost nothing, so I always start with a bigger pile than looks sensible.
Chickpeas make this soup filling enough to count as dinner on their own.
I fry garlic in olive oil first, and the whole kitchen smells warm before the spinach even goes in.
A squeeze of lemon at the end lifts the whole pot, and I add it a little at a time until the taste feels right.
Typical cost: $4 to $7.
Serve it in warm bowls while it is hot, and offer bread for dipping if your family likes it.
I cook the chickpeas from a tin when I am short on time, and they work just as well as dried ones.
This is the soup I make when I want something light but still want everyone to feel full after.
Leftovers keep well in the fridge, and the flavours settle into something even better by the next day.
15. Beef and Barley Soup
Beef and barley is the soup I start early, because the barley needs time to turn soft and plump.
I brown the beef in the pot first, and those browned bits at the bottom give the broth its deep flavour.
Carrots and onion go in next, and I let them soften in the fat before I add the stock.
The barley swells as it cooks, so I add an extra cup of water near the end if the pot looks too thick.
Typical cost: $6 to $9.
Spoon it into deep bowls while it is hot, and put a spoon at each place before you call everyone in.
My husband takes a flask of this to work, and he says it still tastes warm hours later.
I cook this on Sundays when the house is quiet, and the pot simmers away while I tidy the kitchen.
A bay leaf goes in with the stock and comes out before serving, and I always count it back out again.
16. Minestrone Soup
Minestrone is my way of using up the vegetables that sit in the fridge at the end of the week.
I chop whatever vegetables are left in the fridge and let them simmer in a tomato broth with beans and small pasta.
I add the pasta near the end so it stays firm instead of going soft and stodgy.
A tin of beans makes the soup hearty, and I rinse them first so the broth stays clear.
Typical cost: $6 to $9.
Serve it in warm bowls while it is hot, and sprinkle grated cheese over each bowl if you like.
Every pot tastes a little different, because it depends on which vegetables I had to use up.
I freeze the leftovers in small tubs, and they reheat into an easy lunch for busy days.
Drizzle a little olive oil over each bowl just before you serve it.
17. Creamy Cauliflower Soup
Cauliflower turns silky when it cooks in stock, and this soup feels like a treat even though it costs so little.
I roast the florets first when I have time, because the edges turn golden and the flavour deepens.
A splash of cream goes in at the end, and I stir it through slowly so the soup stays smooth.
I blend the pot in batches when my blender jug is small, and I take care with the hot soup.
Typical cost: $4 to $7.
Pour it into warm bowls straight from the pot, and set out spoons so nobody has to wait.
My kids call this the white soup, and they ask for it whenever cauliflower is on offer at the shops.
I keep the seasoning simple with salt and a little pepper, so the cauliflower taste leads the way.
Leftovers blend up again the next day, and I add a splash of milk if the soup has gone too thick.
18. Butternut Squash Soup
Butternut squash soup starts with the hardest job, and that is peeling the squash itself.
I cut the squash into chunks and roast them until the edges turn soft and sweet.
Onion and garlic cook in butter first, and they give the soup a warm base before the squash joins them.
I blitz the pot with a stick blender until it turns smooth, then I add stock a little at a time until the thickness feels right.
Typical cost: $5 to $8.
Ladle it into warm bowls while it is hot, and put bread on the table for anyone who wants to dip.
Add a spoon of yoghurt on top if you like, and stir it through before you eat.
I make this soup most in autumn, when squash is cheap and the evenings start to feel cold.
Roasting the squash first makes the skin peel away with no fight at all.
19. Noodle Soup with Vegetables
Noodle soup is the fastest dinner in this whole list, and it saves me on nights when everyone is hungry at once.
I cook the noodles in a separate pan so the broth stays clear and the noodles stay springy.
Carrots, peas and sweetcorn go into the broth, and they cook in just a few minutes.
I stir in a little soy sauce at the end, and it gives the broth a salty depth without any fuss.
Typical cost: $4 to $7.
Serve it in warm bowls while it is hot, and hand each person a spoon and fork to eat with.
My daughter likes to slurp her noodles, and I pretend not to notice at the table.
I add an egg to the pot when I want the soup to fill us up for longer.
Leftovers are tricky with noodles, so I cook only what we will eat that night.
20. Split Pea Soup
Split peas cook down into the thickest soup I know, and they cost almost nothing from the shops.
I rinse the peas first, then tip them into the pot with onion, carrot and stock.
The soup needs a long slow simmer, and I stir it now and then so it does not stick to the bottom.
I blend half the pot and leave the rest chunky, so each spoonful has a bit of texture.
Typical cost: $4 to $6.
Ladle the thick soup into bowls while it is hot, and lay a spoon beside each one before you sit down.
This is the soup my mum made when money was tight, and it still tastes like home to me.
I add a knob of butter at the end, and it melts into the thick soup while I stir.
It freezes well in tubs, and I label each one so I know what is inside later.
| Idea | Main change | Typical cost |
|---|---|---|
| Chicken and Sweetcorn Soup | Shredded chicken and sweetcorn simmer in a light broth | $5 to $8 |
| Broccoli and Cheese Soup | Soft broccoli blends with melted cheese | $4 to $7 |
| Pea Soup with Mint | Sweet peas blend with fresh mint | $4 to $6 |
| Spinach and Chickpea Soup | Wilted spinach and chickpeas cook in garlic oil | $4 to $7 |
| Beef and Barley Soup | Browned beef and barley simmer with carrots | $6 to $9 |
| Minestrone Soup | Beans, pasta and vegetables simmer in tomato broth | $6 to $9 |
| Creamy Cauliflower Soup | Roasted cauliflower blends with cream | $4 to $7 |
| Butternut Squash Soup | Roasted squash blends into a smooth orange soup | $5 to $8 |
| Noodle Soup with Vegetables | Noodles and vegetables cook in a light broth | $4 to $7 |
| Split Pea Soup | Split peas simmer thick with onion and carrot | $4 to $6 |
| Total | $46 to $74 |
21. Cabbage Soup
Cabbage soup sounds plain, and that is exactly why I love making it for my family.
I cut the cabbage into pieces so it softens fast and folds into the broth.
Onion, carrot and potato cook first, and they make a sweet base for the cabbage to join.
A spoon of tomato paste goes in with the stock, and it gives the broth a gentle colour and a deeper taste.
Typical cost: $4 to $6.
Serve it in warm bowls while it is hot, and set bread out for dipping if your family likes it that way.
I make a big pot of this when the fridge is full of cabbage after a market trip.
Leftovers taste better the next day, once the cabbage has soaked up more of the broth.
I finish the pot with a little vinegar, and I add it drop by drop until the flavour wakes up.
22. Creamy Potato Soup
Cold nights make me reach for the potato pot first, because this soup turns a plain bag of potatoes into a warm bowl.
I peel four big potatoes and cut them into small chunks so they cook fast.
A chopped onion goes in with a spoon of butter, and I stir till it turns soft and pale.
I pour in water and a little milk, then let the pot bubble slow for twenty minutes.
Typical cost: $5 to $8.
I mash the soft potatoes right in the pot with a fork, and the soup turns thick and smooth.
A pinch of salt and a twist of black pepper wake the whole bowl up.
Serve it in warm bowls while it is hot, and hand round spoons for everyone at the table.
Leftovers warm up fine the next day, so I keep a small pot in the fridge for lunch.
23. Tomato and Bean Soup
This soup starts with a tin of tomatoes and a tin of beans, and it comes together in one pot.
I warm a spoon of oil and cook a chopped onion till it smells sweet.
The tomatoes go in next, with a cup of water and a pinch of salt.
I rinse the beans and tip them in, then let the pot simmer for fifteen minutes.
Tear bread into pieces and set it beside the bowl to turn it into a full meal for the table.
Typical cost: $4 to $7.
I stir in a spoon of yoghurt at the end if I want the soup a little soft and mild.
Ladle it into bowls at the table, and pass the bread round while the soup is still hot.
It keeps well in the fridge for two days, and the taste gets a little deeper overnight.
24. Carrot and Ginger Soup
Sweet carrots and a small piece of ginger make this soup bright and warm at once.
I peel five carrots and slice them thin so they soften fast in the pot.
A spoon of oil warms first, and the onion cooks till it turns clear and soft.
I grate the ginger fine and stir it in, then add the carrots and two cups of water.
Typical cost: $4 to $6.
The pot simmers for twenty minutes, and I blend it smooth with a hand blender.
Add a spoon of yoghurt on top if you like, and it makes each bowl look soft and calm.
Pour it into bowls straight from the pot, and sit down while it is still warm.
I make a big pot on Sunday and warm a bowl for lunch through the week.
25. Chicken and Vegetable Soup
When someone at home feels tired, this is the soup I make first.
I cut two chicken pieces into small bits and cook them in a spoon of oil.
Carrots, potatoes and a chopped onion join the pot, and I stir them round.
I pour in four cups of water and let the soup bubble slow for half an hour.
Typical cost: $6 to $9.
The chicken turns soft and the vegetables soak up the warm broth.
I pull the chicken apart with two forks and stir it back into the pot.
Add a squeeze of lemon on top if you like, and serve it in warm bowls while it is hot.
This soup freezes well in small boxes, so I save one for a busy night.
26. Rice and Lentil Soup
Rice and lentils cook into a thick, soft soup that fills you up for very little money.
I rinse a cup of red lentils and half a cup of rice till the water runs clear.
A chopped onion and a spoon of oil start the pot, and I cook them till soft.
I add the lentils, the rice and four cups of water, then a pinch of salt.
The pot simmers for twenty five minutes, and I stir it now and then so it does not stick.
Typical cost: $3 to $6.
A spoon of yoghurt swirled on top if you like makes the bowl feel mild and soft.
Serve it in warm bowls while it is hot, and tear bread to dip in the thick soup.
I cook this one when the fridge looks empty, and it never lets me down.
27. Sweet Potato Soup
Sweet potatoes give this soup a soft, gentle taste that kids love.
I peel two big sweet potatoes and cut them into chunks.
A chopped onion cooks in a spoon of butter till it turns soft.
I add the sweet potato, two cups of water and a pinch of salt.
Typical cost: $4 to $7.
The pot bubbles slow for twenty minutes, and then I blend it smooth.
A spoon of cream stirred in at the end makes it rich and soft.
Ladle it into warm bowls at the table, and let everyone add a spoon of yoghurt if they like.
It tastes even better the next day, so I always make a little extra.
28. Green Pea and Potato Soup
Frozen peas and a potato make this soup in less than half an hour.
I boil the potato first till a fork slides in easy.
A chopped onion cooks in a spoon of oil till it turns soft and clear.
I tip in two cups of peas and the soft potato, then add three cups of water.
The pot simmers for ten minutes, and I blend it till it turns smooth and thick.
Typical cost: $4 to $6.
A pinch of salt and a little black pepper lift the mild taste.
Ladle it into bowls at the table, and pass a small plate of bread round while it is hot.
My kids dip bread in this one, and the bowl is empty before I sit down.
29. Pasta and Bean Soup
Small pasta shapes and white beans turn a plain tomato pot into a filling family soup.
I cook a chopped onion and two cloves of garlic in a spoon of oil.
A tin of chopped tomatoes goes in with three cups of water.
I rinse a tin of beans and tip them into the pot.
Typical cost: $4 to $7.
A handful of small pasta goes in last, and I cook it till it turns soft.
I give the pot a stir now and then so the pasta does not stick to the bottom.
Put a spoon of grated cheese on top if you like, and ladle it into warm bowls while it is hot.
It thickens as it sits, so I add a splash of water when I warm it up again.
30. Corn and Potato Chowder
Sweet corn and soft potato make this chowder thick, mild and easy to love.
I cut two potatoes into small cubes and cook them in a spoon of butter.
A chopped onion joins the pot, and I stir till it smells sweet and soft.
I pour in two cups of milk and a cup of water, then add the corn.
The pot simmers slow for twenty minutes, and the potatoes turn soft.
Typical cost: $5 to $8.
I mash a little of the potato against the side of the pot to thicken the soup.
Serve it in warm bowls at the table, and let everyone take bread if they like.
This one warms a cold evening fast, and the pot is always empty by the end.
31. Simple Onion Soup
Plain onions, slow cooked till sweet, are all this soup really needs.
I slice four onions thin and cook them in a spoon of butter on low heat.
I stir them often for twenty minutes, till they turn soft and golden.
I pour in four cups of water and a pinch of salt, then let it simmer.
Typical cost: $3 to $5.
Set a slice of toasted bread on top if you like, and let it soak up the warm broth.
Add a spoon of grated cheese over the bread if you like, and let it melt in the heat.
Serve it in warm bowls while it is hot, and sit down close together.
It costs almost nothing, and it tastes like you spent all day on it.
32. Set Up a Soup Night Station at Home
These plain soup pieces lie spread out on my table, each one ready for a warm soup night at home.
The small wooden ladle costs $4 to $7, and it lifts soup from the pot without a spill. The set of four ceramic bowls costs $9 to $14, and each bowl holds a full serving for one person.
The plain cotton napkins cost $3 to $6, and they wait on the table for clean hands. The small steel pot costs $12 to $19, and it cooks enough soup for the whole family at once.
The set of six wooden spoons costs $4 to $8, and each spoon stirs the pot or serves a bowl. The small ceramic tureen costs $8 to $13, and it holds soup at the table so everyone can help themselves.
For a total of $40 to $67, this small set covers soup nights at home.
| Idea | Main change | Typical cost |
|---|---|---|
| Small plain wooden soup ladle | A smooth ladle that scoops soup from pot to bowl with ease | $4 to $7 |
| Set of four plain ceramic soup bowls | Four plain bowls that give each person a warm serving | $9 to $14 |
| Plain cotton soup napkins | Soft cotton napkins that keep hands clean at the table | $3 to $6 |
| Small plain steel soup pot | A plain steel pot that simmers soup for the whole family | $12 to $19 |
| Set of six plain wooden soup spoons | Six smooth spoons that stir the pot and serve each bowl | $4 to $8 |
| Small ceramic soup tureen | A small tureen that keeps soup warm at the centre of the table | $8 to $13 |
| Total | $40 to $67 |
I use the ladle every soup night, and the steel pot stays on my stove through the cold months.
I wash the bowls and the tureen by hand, and I let the wooden pieces dry on a rack.
The napkins go in the wash with the towels, and the spoons rest in a drawer by the stove.
Put the pot on tonight, fill the first bowl, and let a quiet soup night end your day in a warm way.
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