24 Nourishing Soup Recipes That Feed a Crowd (2024)

FAQs

How much soup do I need for 25 people? ›

Use cereal-sized bowls, and don't worry about the place settings looking lame. Put the bowls on a larger plate, with a big cloth napkin folded underneath it to cozy things up. Serve the soup from a pretty pot. Even if you don't own a soup tureen, maybe you have a pretty ceramic pot that will look nice on the table.

Rules to Plan By

Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.

Yields 50 Servings. This recipe yields 5 gallons of chicken tortilla soup to make 50–1½ cup or 12 ounce ladle servings of soup with 2 ounces of tortilla chips.

Nothing beats a savory, simmering soup on a cold, wet day. Set up this make-ahead soup buffet with lots of ladles, napkins, spoons, and small, sturdy plates. Baskets of bread or mugs filled with breadsticks make wonderful centerpieces and are a nice chewy or crunchy accompaniment.

A good rule of thumb is to have each guest make one quart of soup per each attendee. For example, if six people total attend, each guest (including you) should make six quarts of soup—one to sample the night of the party, and five quarts to give away (you won't go home with a quart of your own soup).

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

Bone broth-based soups

Bone broth has regained popularity due to its highly nutritious nature. It's made by simmering bones, which produces a broth filled with the bones' nutrients, including calcium, magnesium, and collagen — the most abundant protein in your body ( 29 , 30 ).

What is the healthiest soup you can eat in the world? ›

Broth-Based Soups With Veggies and Protein

When it comes to the healthiest soups you can eat, these are the gold standard, says registered dietitian Jessica Cording. Think chicken and vegetable, turkey and black bean chili, or lentil.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

The average soup serving as a side dish is between 3/4 and 1 cup. When the soup is served as the main course, plan on about 1 1/2 cups per person.

There are. (21) 6 oz servings per gallon which equals out to $. 90. per serving.

A 14.5-ounce can of ready-to-heat-and-serve soup makes 2 servings (1 cup each). If you choose a soup that is broth- or tomato-based and has no more than 5 grams of fat per cup, you'll consume only about 250 calories -- even if you eat the entire can yourself.