19 Soup Recipes You Can Make Today and Portion Out for Lunches All Week

Planning weekday lunches is easier when a pot of soup can be divided into ready-to-reheat portions. This collection ranges from vegetable-forward bowls and tomato soups to creamy chowders, noodle soup, and hearty bean or lentil options. Cook a recipe today, then refrigerate portions for the next few days or freeze extras when the recipe notes allow.

Miso Soup

A light, savory bowl makes a useful change of pace from heavier lunch portions. This Miso Soup takes 25 minutes and serves four, with dashi, red miso paste, nori, green chard, tofu, and green onions in the recipe card. Its shorter cook time suits a day when you want soup ready without a long simmer. Pack it in a leakproof container and keep noodles or other add-ins separate if you want to preserve their texture.
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Corn Chowder

Thick, spoonable lunch is easy to portion from this Corn Chowder, which takes 50 minutes and serves four. Potatoes, frozen corn, red bell pepper, celery, carrot, vegetable broth, and heavy cream build the one-pot base. The recipe notes say leftovers keep refrigerated for three to four days, so make it today for the first lunches of the week. Reheat gently and add a splash of broth if the chowder thickens.
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Mushroom Soup

For a lunch with an earthy flavor and creamy finish, this Mushroom Soup takes 40 minutes and makes four servings. Mushrooms and onion simmer with vegetable broth, soy sauce, paprika, garlic powder, dill, nutmeg, and sour cream. The batch is small enough to divide into individual containers without filling the fridge with a giant pot. Pair a portion with bread or a simple sandwich when you want a more filling midday meal.
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Tortellini Soup

Cheese tortellini gives this Tortellini Soup a substantial bite, while spinach, crushed tomatoes, leek, celery, and basil add variety to each bowl. It takes 55 minutes and serves four, making it a practical choice for a small meal-prep batch. The creamy broth is best packed with the pasta in mind, since tortellini can continue absorbing liquid as it sits. Keep extra broth nearby when reheating portions later in the week.
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Vegetable Soup

Colorful mix of vegetables and beans makes this Vegetable Soup a flexible lunch to portion ahead. The 55-minute recipe serves four and combines celery, carrots, leeks, garlic, rosemary, cannellini beans, spinach, and peas in vegetable broth. Each container has a mix of vegetables plus beans for a more filling bowl. Make it today, then pair reheated servings with crackers or bread when you need a simple lunch at home or work.
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Split Pea Soup

A thick soup that reheats with a little extra liquid can be handy for make-ahead lunches. This Split Pea Soup takes 75 minutes and serves six, using dried split peas, carrots, onion, celery, garlic, thyme, and vegetable broth. The recipe notes say it keeps in the refrigerator for up to five days or in the freezer for three months. Divide it into portions and stir in water or broth as needed after reheating.
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Marry Me Chickpea Soup

Hearty bowl with pasta and chickpeas helps make a lunch portion feel like a full meal. This Marry Me Chickpea Soup takes 35 minutes and serves six, with sun-dried tomatoes, chickpeas, macaroni, spinach, vegetable broth, and half-and-half. Its moderate cooking time makes it an option to prepare today and portion for the next few days. Reheat servings gently, stirring so the pasta and creamy broth warm evenly.
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Roasted Tomato Soup

Roasting gives this Roasted Tomato Soup a deeper tomato flavor, while garlic, onion, thyme, vegetable broth, and half-and-half round out the bowl. The recipe takes 55 minutes and serves eight, so there are several portions to set aside after dinner. Keep a few in the refrigerator for near-term lunches and freeze any extras in suitable containers. A piece of toast or a sandwich makes an easy side when lunch needs more substance.
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Coconut Ramen

A quick noodle bowl brings a different texture to the week’s lunch lineup. This Coconut Ramen takes 30 minutes and serves four, pairing ramen noodles with coconut milk, red curry paste, mushrooms, bok choy, ginger, garlic, and lime. For portions you plan to reheat later, consider storing noodles and broth separately so the noodles do not soften too much. It works well when you want a warm lunch with vegetables and a lightly spicy broth.
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Lentil Soup

Curry-spiced pot offers a filling lunch that portions neatly into containers. This Lentil Soup takes 50 minutes and serves five, combining lentils with coconut milk, tomatoes, onion, ginger, garlic, and curry powder. The recipe’s mix of lentils and broth makes each serving substantial without needing a separate main dish. Prepare it today, refrigerate portions for the next few days, and freeze extras if you want to save them beyond that.
Get the Recipe: Lentil Soup

Pumpkin Soup

A smooth, savory pumpkin bowl can bring variety to the lunch rotation without a complicated ingredient list. This Pumpkin Soup takes one hour and serves eight, with pumpkin, carrots, onion, olive oil, saffron, orange zest, vegetable stock, and crème fraîche. Portion the finished soup into containers after it cools, then reheat one serving at a time. Pumpkin seeds and a slice of bread can add crunch and make lunch more filling.
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Pea and Mint Soup

Bright green color and a fresh mint note set this Pea and Mint Soup apart from richer choices in the lineup. It takes 30 minutes and serves four, using frozen peas, onion, garlic, vegetable stock, lime, and mint leaves. A small batch is simple to divide for a few lunches, especially when paired with bread or a sandwich. Store the portions covered and reheat gently to keep the soup’s texture pleasant.
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Roasted Tomato Basil Soup

Tomatoes, onion, garlic, olive oil, tomato paste, and fresh basil make a simple roasted base for this Roasted Tomato Basil Soup. It takes 50 minutes and serves four, with a smooth or slightly textured finish depending on how you blend it. The recipe notes say it keeps in the refrigerator for up to five days or freezes for up to three months. Portion it after cooking for easy lunches with toast or grilled cheese.
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Cheesy Broccoli Soup

A creamy bowl with broccoli and two cheeses makes this Cheesy Broccoli Soup a warm midday option. The 30-minute recipe serves four and combines broccoli, garlic, mint, vegetable stock, ricotta, cheddar, and heavy cream. Add sourdough croutons when serving so they keep their crunch in the packed portion. Since this batch is small, it suits a few lunches close together, with bread or crackers alongside for a more substantial meal.
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Minestrone Soup

Beans, pasta, and vegetables give this Minestrone Soup plenty of variety in each container. The 45-minute recipe serves eight and includes white beans, kidney beans, green beans, zucchini, carrots, spinach, tomatoes, and small shell pasta in vegetable broth. Cook it today and divide the pot into individual servings for the week. The pasta may soften as it sits, so add a little broth during reheating if the soup has thickened.
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White Bean Soup

Creamy cannellini beans make this White Bean Soup filling enough for a stand-alone lunch. It takes 45 minutes and serves six, with carrots, celery, garlic, vegetable broth, spinach, thyme, parsley, lemon juice, and Parmesan. The lemon brings a bright finish to the savory bean base, and individual portions are simple to reheat. Keep some bread nearby for dipping when you want to turn the bowl into a more complete midday meal.
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Roasted Butternut Squash Soup

Roasted squash base gives this Roasted Butternut Squash Soup a rich, savory character that works well for make-ahead lunches. The recipe takes one hour and serves six, using butternut squash, onion, garlic, curry powder, vegetable broth, coconut milk, and red pepper flakes. Portion the soup once it has cooled, and freeze extra servings if you will not eat them within a few days. Add fresh herbs when serving.
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Cabbage Soup

Generous pot of cabbage, potatoes, beans, and vegetables makes this Cabbage Soup suited to several lunches. It takes 75 minutes and serves 12, with fire-roasted tomatoes, carrots, celery, garlic, white beans, and thyme. The recipe notes allow up to four days in the refrigerator or three months in the freezer, so it is easy to plan around. Reheat a portion with a splash of broth if it has thickened.
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Mulligatawny Soup

A spiced soup with rice and apple gives lunch a savory-sweet contrast. This Mulligatawny Soup takes 75 minutes and serves six, combining red lentils, onion, celery, carrots, curry powder, turmeric, apple, basmati rice, vegetable broth, and heavy cream. Make the pot today and portion it for the next few lunches, keeping in mind that rice can absorb broth as it rests. Stir in a little broth while reheating to loosen each serving.
Get the Recipe: Mulligatawny Soup