Get Ready for National Homemade Soup Day with These 7 Magical Soup Recipes

The long, cold days of winter have arrived for many of us Disney fans, and what better time to prepare for National Homemade Soup Day?

From bisques and broths to stews and stocks, there’s certainly no shortage of delicious soups at Disney World and beyond!

Whether you’re fighting off a cold snap in Florida or braving snow in the Northeast, these magical soup recipes from Disney Parks Blog will keep your body warm and your tastebuds happy!

Let’s celebrate National Homemade Soup Day with these seven mouthwatering recipes from your favorite Disney destinations.

Curry, Carrot, & Apple Soup from Disney Cruise Line

Whether you’ve sailed the seven seas with Disney Cruise Line or you prefer to dine on dry land, you’ll love this hearty vegetarian soup that combines earthy curry with the sweetness of apples and carrots. 

Serves 4

INGREDIENTS

1/4 cup vegetable oil

1 tablespoon plus 1 teaspoon curry powder 

1 cup diced carrots (about 4 medium carrots) 

1 medium onion, chopped

2 Granny Smith apples, peeled and chopped 

4 cups vegetable broth 

1 whole carrot

Coarse salt, and freshly ground black pepper, to taste 

Plain yogurt, fresh parsley, for garnish 

DIRECTIONS:

1. Heat oil in a large, heavy-bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions, and apple, and stir until coated with curry powder. Sauté for 5 minutes, stirring constantly. 
2. Stir in broth and cover. Bring to a boil, reduce heat, and simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. 
3. While soup cooks, preheat oven to 400°F. Peel the whole carrot and shave into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp. Remove from oven and set aside.
4. Remove soup from heat and purée in a blender, or with a hand-held immersion blender. Season with salt and pepper.  
5. To serve, top each bowl with a dollop of yogurt, roasted carrot curls, and parsley. 

Cheesy Enchilada Soup from Fiddler, Fifer, & Practical Cafe

This retired soup from California Adventure Park‘s Fiddler, Fifer, & Practical Cafe boasts a creamy, cheesy base, a bit of crunch, and the perfect touch of heat. 

INGREDIENTS

5 yellow corn tortillas, cut into thin strips

1/4 cup vegetable oil, plus 2 tablespoons, divided 

1 yellow onion, chopped

1 tablespoon finely chopped garlic

1 red bell pepper, chopped

1/2 cup corn 

5 cups chicken stock

15-ounce can of tomato puree

1/2 teaspoon coarse salt

1 1/4 teaspoons chili powder

1/4 teaspoon freshly ground black pepper

1 1/4 teaspoons sugar

3/4 teaspoon hot sauce

1 teaspoon Worcestershire sauce

4 teaspoons flour

1/2 cup water

2 1/2 cups shredded cooked chicken

1/2 cup heavy cream

1/4 cup sour cream

1 cup shredded mild cheddar cheese

1/2 cup black beans, drained and rinsed

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. With caution, heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, carefully add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.  
2. Cook onion in the remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper, and corn; cook for about 2 minutes. 
3. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
4. Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer for 4 minutes. 
5. Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans. 
6. To serve, garnish with reserved fried tortilla strips and cilantro. 

Loaded Baked Potato Soup from Carnation Cafè

Bacon, cheese, and potato? This long-time favorite at Disneyland Park is a winning combination that will keep your belly warm and full on a cold winter’s night.

With its creamy, savory base, it’s the perfect choice for a filling homemade soup.

Serves 6

INGREDIENTS

1 pound bacon, roughly chopped 

1 medium yellow onion, diced 

1 large carrot, peeled and diced

3/4 cup diced celery                                       

4 large russet potatoes, peeled and diced

4 medium red potatoes, diced 

1/4 cup flour 

2 cups chicken or vegetable stock                  

Coarse salt, and freshly ground pepper, to taste 

4 cups heavy whipping cream

Optional garnishes: chopped chives, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese

DIRECTIONS:

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.    
2. Remove bacon with a slotted spoon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.  
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.  Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for a thicker, creamier texture. Add whipping cream and simmer for 5 minutes. 
5. Adjust thickness by adding water or stock. The soup should have a creamy consistency. 
6. Season to taste, and garnish with toppings.

Tomato Florentine Soup from Boma – Flavors of Africa

Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge is well known for its exciting flavors and outstanding offerings. This hearty soup is a light yet flavorful comfort food option you won’t want to miss!

Serves 6

INGREDIENTS

2 tablespoons olive oil

1 pound ground turkey breast

1 teaspoon seasoning salt

1/4 teaspoon freshly ground black pepper

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onion

1 tablespoon minced garlic

16 ounces chicken stock

15 ounces tomato sauce

2 cups finely diced fresh tomatoes

1 teaspoon Worcestershire sauce

1 dried bay leaf

1/2 teaspoon dried oregano

1 cup cooked elbow macaroni noodles

6-ounce bag of baby spinach

DIRECTIONS:

1. Heat oil in a large saucepan over medium heat. Add turkey, seasoning salt, and pepper. Cook, crumbling turkey into small pieces, for 5 minutes, or until golden brown. Add carrots, celery, onions, and garlic; cook until onions are translucent, about 3 minutes.  
2. Stir in chicken stock, tomato sauce, diced tomatoes, Worcestershire, bay leaf, and oregano; simmer, covered, 30 minutes 
3. Add noodles and spinach just before serving, stirring to wilt spinach.

IMPOSSIBLE Sausage & Kale Soup from EPCOT Flower & Garden Festival

Found at EPCOT’s International Flower & Garden Festival, this delicious soup proves that hearty does not equal meat-based! With plant-based sausage and a variety of earthy vegetables, the IMPOSSIBLE Sausage & Kale Soup is savory and just a bit spicy.

Serves 6-8

IMPOSSIBLE ITALIAN SAUSAGE

1 pound plant-based ground meat substitute

2 tablespoons paprika

1 tablespoon fennel seed

1 tablespoon coarse salt

2 teaspoons dried oregano

2 teaspoons granulated garlic

1 tablespoon anise seed

1 teaspoon crushed red pepper

SAUSAGE AND KALE SOUP

1 tablespoon olive oil

Impossible Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 cup white wine

6 small red potatoes, diced

1 tablespoon chopped fresh oregano

6 cups vegetable broth

3/4 cup dairy-free cooking cream

2 tablespoons water

2 tablespoons cornstarch

1 bunch (1/2 pound) kale, chopped

1/4 cup sherry vinegar, plus more, to taste

Coarse salt, to taste

Freshly ground black pepper, to taste

TOPPINGS

1 cup plant-based pesto

8 toasted flatbread crackers

FOR IMPOSSIBLE ITALIAN SAUSAGE:

1. Combine plant-based ground meat substitute, paprika, fennel seed, coarse salt, oregano, granulated garlic, anise seed, and crushed red peppers in a medium bowl. Mix until the season is fully incorporated into the meat substitute. 
2. Refrigerate until ready to use.  

FOR SAUSAGE AND KALE SOUP:

1. Heat olive oil in a large pot or Dutch oven over medium heat for 5 minutes, until hot. Add reserved Impossible Italian sausage and cook, stirring occasionally, for 8-10 minutes, until fully cooked. 
2. Add onion, garlic, and red pepper flakes and cook for 5 minutes, until onions begin to soften. Add white wine and cook for 2 minutes, making sure to scrape any browned bits of sausage from the bottom. 
3. Add potatoes, oregano, and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until potatoes are soft. Add dairy-free cooking cream and stir until incorporated.
4. Combine water and cornstarch in a small bowl. Bring soup to a boil and slowly add cornstarch mix. Simmer for 5 minutes, stirring often, until the soup is slightly thickened. 
5. Add chopped kale and stir until wilted. Add sherry vinegar. 
6. Season with additional sherry vinegar, salt, and pepper, to taste. 

TO SERVE:

Ladle soup into bowls. Top with 1-2 tablespoons of pesto and garnish with a toasted flatbread. 

Creamy Corn Soup with Crab from Narcoossee’s

Narcoossee’s at Disney’s Grand Floridian Resort & Spa serves up fine dining – and incredible soup – every day of the year in Walt Disney World. This creamy soup is no longer on the menu, but you can whip it up at home for a warm and toasty National Homemade Soup Day celebration!

Serves 4

INGREDIENTS

2 tablespoons olive oil

2 tablespoons butter

3 cups fresh corn kernels

1/4 cup finely diced onion

1/4 cup thinly sliced leeks

1/4 cup finely diced celery

1/4 cup finely diced carrot

2 tablespoons minced shallot

1 fresh bay leaf

1 teaspoon chopped fresh thyme

1 teaspoon minced garlic

1 cup seafood stock

3 cups heavy cream

1/4 cup lump crabmeat, for garnish

4 teaspoons chopped fresh chives, for garnish

DIRECTIONS:

1. Heat oil and butter together over medium heat in a large saucepan.
2. Add corn, onions, leeks, celery, carrots, and shallots. Cook 5 to 8 minutes, stirring until soft.
3. Add bay leaf, thyme, and garlic; cook until fragrant, about 1 minute. Add stock and bring to a simmer.
4. Add cream, bring to a simmer, then reduce heat to low and cook soup for 30 minutes until the liquid reduces slightly and vegetables get very soft. Remove from heat. Carefully remove bay leaf. 
5. Purée with an immersion blender or add soup in small batches to a blender and puree until smooth.
6. Pour through a fine-mesh sieve. Keep warm until ready to serve. Garnish each bowl with a tablespoon of crab meat and a teaspoon of chopped chives.

Beef and Barley Soup from the Disney Recipe Vault

Celebrate National Homemade Soup Day with a hearty recipe from the Disney Recipe Vault. Savory beef, sweet carrots, and delicious spices all add up to one spectacular soup.

Serves 4

INGREDIENTS

1 tablespoon vegetable oil

1 pound beef chuck, cut into 3/4-inch pieces 

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped onions 

1/2 cup diced celery

1 cup diced carrots

1 tablespoon minced garlic

1 teaspoon dried thyme leaves

4 cups reduced-sodium beef broth

1/2 cup uncooked medium pearled barley

1/ 4 cup chopped scallions, for serving 

DIRECTIONS:

1. 1. Heat oil in a large pot or Dutch oven. 
   2. Season beef with salt and pepper and cook over medium-high heat, stirring occasionally, until browned. Remove with a slotted spoon and reserve.
   3. Add onions, celery, carrots, garlic, and thyme to the pot and cook over medium heat, stirring occasionally, until vegetables start to brown.
   4. Return beef to pot and add broth. Bring to a boil, lower heat, and simmer 45 minutes to 1 hour, or until beef is tender.  
   5. Add barley and simmer 30 minutes more. Season to taste with salt and pepper.
   6. Serve in a deep bowl topped with scallions. 

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