Soup is a quintessential comfort food, perfect for feeding a crowd. When you're planning to serve soups in large quantities, efficiencies in recipe scaling, ingredients, and cooking methods are key. This article will provide you with three hearty, diverse, and delicious soup recipes, scaled to serve 25, to help you easily feed a large group.
Before diving into the recipes, let's discuss a few tips for successfully feeding a crowd with soup. Firstly, choose recipes with long shelf lives, allowing you to make them ahead and reheat. Secondly, consider cooking methods that scale well, such as slow-cooking or using large stockpots. Lastly, think about accompanying sides and bread to complement your soups and round out the meal.
Hearty Vegetable Beef Soup
This classic soup is both comforting and nutritious, with a rich, flavorful broth that improves overnight. It's perfect for making ahead and reheating.
Makes about 10 liters (25 servings of about 400ml each)
Ingredients and Preparation
Begin by chopping your vegetables, including 6 large onions, 12 carrots, and 6 stalks of celery. Mince 8 cloves of garlic and separate 3 lbs of beef into 1-inch chunks. Season the beef with salt, pepper, and paprika before browning it in batches in a large pot.
Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped vegetables and cook until they begin to soften. Add the garlic and cook for another minute. Stir in 1/2 cup of all-purpose flour to coat the vegetables.
Cooking the Soup
Gradually add 6 cups of beef broth to the pot, stirring constantly to deglaze it. Add 6 cups of water, the browned beef, and 2 eight-ounce cans of tomato sauce. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 2 hours.
Add 6 cups of diced potatoes, 2 bags (16 oz each) of frozen mixed vegetables, and 2 teaspoons of dried thyme. Cook for another 30 minutes, or until the potatoes are tender. Season to taste with salt and pepper, and let the soup cool before ladling it into containers for storage.
Creamy Chicken and Rice Soup
This creamy soup is both satisfying and mild, making it an excellent choice for serving a large group. It can be made ahead and freezes well.
Makes about 10 liters (25 servings of about 400ml each)
Ingredients and Preparation
Begin by cooking 4 lbs of boneless, skinless chicken breasts in a large pot until done. Remove the chicken and set it aside to cool before chopping it into bite-sized pieces.
In the same pot, cook 6 roughly chopped leeks, 4 chopped carrots, and 4 cloves of chopped garlic until softened. Stir in 1/2 cup of all-purpose flour and cook for 1 minute.
Completing the Soup
Gradually add 6 cups of chicken broth and 6 cups of water, stirring constantly. Add 6 cups of uncooked long-grain white rice, the chopped chicken, 2 cans (14.5 oz each) of cream of chicken soup, and 1 can (12 oz) of evaporated milk. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20 minutes or until the rice is tender. Let the soup cool before storing it.
Lentil and Vegetable Soup
This protein-packed soup is both economical and delicious. It improves in flavor with age, making it perfect for making ahead.
Makes about 10 liters (25 servings of about 400ml each)
Ingredients and Preparation
Begin by sorting and rinsing 6 cups of green or brown lentils. In a large pot, sauté 4 chopped onions, 4 chopped carrots, 4 chopped celery stalks, and 3 cloves of garlic until softened. Add the lentils, 2 cups of chopped tomatoes, 1 tablespoon of dried cumin, 1 tablespoon of dried thyme, and 1 tablespoon of salt.
Add 16 cups of vegetable broth and 6 cups of water to the pot. Bring the soup to a boil, then reduce the heat and let it simmer, covered, for 45 minutes or until the lentils are tender. Blend half of the soup until smooth, then combine it with the remaining soup. Taste and adjust seasoning before serving or storing.
Final Touch
When serving your soups, consider offering a variety of accompaniments, such as crusty bread, grated cheese, or chopped fresh herbs, to allow your guests to customize their bowls. With these recipes, you'll be well-equipped to feed a crowd efficiently and deliciously.
Do you have any other large-batch recipes you'd like to share or ask about? We'd love to hear from you in the comments!