The recipes on this site assume that you have these basic pantry items on hand.

pantry items

Broth or Stock

For all of my recipes, I like to use Better Than Bullion rather than a boxed chicken broth. Better Than Bullion is a concentrated paste that can be added to hot water to dissolve and then added to soups. The concentrated mix allows you to flavor your soup to taste by using more or less product. It also comes in a wide variety of flavors: chicken, beef, garlic and sauteed onion, mushroom, vegetarian. And one 8 oz jar has 38 servings, making it very cost effective. Opt for low-sodium to control the saltiness of your final dish.

Onions, Garlic, Shallots

These veggies form the flavor base of many soup recipes.

Root Vegetables

Potatoes, carrots, parsnips, and sweet potatoes are hearty additions to soups. Store them in a cool, dark place to prolong shelf life.

Dried Herbs and Spices

Common options include bay leaves, thyme, oregano, basil, paprika, cumin, salt, and black pepper. Read more about spices in our Mexican Coconut Chicken Soup recipe.

Canned or Dried Beans

Beans are an easy way to add protein, fiber, and texture to your soup. Some varieties to have on hand: kidney beans, black beans, chickpeas, pinto beans, lentils. You can read more about beans in our Mexican Coconut Chicken Soup recipe.

Canned Tomatoes

Diced, crushed, or whole canned tomatoes form the base for many soup recipes. Look for canned tomatoes without added salt or preservatives.

Coconut Milk or Cream

For creamy soups or those with a hint of tropical flavor, coconut milk or cream is a fantastic pantry staple Opt for unsweetened, full-fat versions for best results.

Pasta, Rice, or Grains

Adding pasta, rice, or grains to soups adds bulk and makes them more filling. Some varieties to consider: pasta shells, rice noodles, quinoa, barley.

Vegetable, Olive, or Coconut Oil

Having a neutral (little or no flavor) vegetable oil and extra virgin olive oil on hand will aid you when sauteing veggies and browning meat. I will often use coconut oil when making creamy soups as I find it adds a hint of flavor and a creaminess to the dish. Coconut oil is also a high heat oil, meaning it takes longer to smoke or scorch if you have your burner on too high.

Vinegars and Citrus

Vinegars like balsamic, red wine, or apple cider, as well as citrus fruits (lemons and limes), add an acidity to your soup helping to brighten it up and balance flavors.

Wanna know what tools to have on hand?

Check out this article on tools.