21 Easy Cast Iron Dutch Oven Soup Recipes You’ll Love

There’s nothing quite as comforting as a warm bowl of soup, especially when it’s cooked in a cast iron Dutch oven.

The heavy, even heat of a Dutch oven helps soups develop rich, layered flavors while allowing ingredients to cook gently and perfectly.

From hearty chicken and vegetable soups to creamy, spiced, and international flavors, soups made in a cast iron Dutch oven are easy to prepare, versatile, and deeply satisfying.

In this article, we’ve compiled 21 cast iron Dutch oven soup recipes that range from classic comfort foods to bold, exotic flavors.

Whether you’re craving something creamy and indulgent, hearty and protein-packed, or light and vegetable-forward, these recipes are sure to become your go-to staples for lunch, dinner, or meal prep.

21 Easy Cast Iron Dutch Oven Soup Recipes You’ll Love

Whether you’re a seasoned home cook or just starting your soup-making journey, these 21 cast iron Dutch oven soup recipes offer something for everyone.

From classic comfort soups to global flavors, you can enjoy hearty, flavorful meals any day of the week.

Investing in a good cast iron Dutch oven opens up endless possibilities in your kitchen, making every bowl of soup richer, deeper, and more satisfying.

Grab your Dutch oven, stock up on fresh ingredients, and get ready to enjoy a collection of soups that are cozy, flavorful, and unforgettable.

Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is a comforting classic with a rich, savory depth.

Roasting the tomatoes enhances their natural sweetness while the fresh basil adds a bright herbal note.

Perfect for chilly evenings or a cozy lunch. Cooking it in a cast iron Dutch oven ensures even heat distribution and a beautifully melded flavor.

Ingredients:

• 3 lbs ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sugar (optional, for acidity balance)
• 1 cup fresh basil leaves, packed
• ½ cup coconut milk or heavy cream (optional for creaminess)

Instructions:

1. Preheat oven to 400°F (200°C). Toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until lightly caramelized.
2. Transfer roasted vegetables to your cast iron Dutch oven. Add vegetable broth and bring to a simmer over medium heat for 10 minutes to blend flavors.
3. Stir in fresh basil leaves and use an immersion blender to puree until smooth. Alternatively, transfer in batches to a blender.
4. Adjust seasoning with additional salt, pepper, or sugar if needed. Stir in coconut milk or cream for a richer texture.
5. Simmer on low for 5 more minutes to allow the flavors to meld.

This Roasted Tomato Basil Soup is velvety, flavorful, and incredibly satisfying. Serve with crusty bread for a classic, comforting meal.

Hearty Chicken and Vegetable Soup

A nourishing, protein-packed soup filled with tender chicken, colorful vegetables, and aromatic herbs.

Perfect for meal prep or warming up on a cold day. Using a cast iron Dutch oven locks in flavor and cooks the ingredients evenly.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper to taste
• 1 cup green beans, chopped
• 1 cup frozen peas
• ½ cup egg noodles or rice (optional)

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sear chicken until golden on both sides, about 4 minutes per side. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until fragrant, about 5 minutes.
3. Return chicken to the pot and pour in chicken broth. Add thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes.
4. Remove chicken, shred with two forks, and return to the pot. Add green beans, peas, and noodles or rice if using. Simmer for another 10 minutes until vegetables are tender and noodles are cooked.
5. Taste and adjust seasoning as needed.

This Hearty Chicken and Vegetable Soup is rich, wholesome, and satisfying. It’s perfect for cold days or when you need a healthy, comforting meal.

Creamy Butternut Squash and Apple Soup

A sweet and savory soup with creamy butternut squash and a hint of tart apple.

The cast iron Dutch oven ensures even roasting and cooking, creating a silky texture and layered flavors.

Ingredients:

• 2 tbsp olive oil
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste
• ½ cup coconut milk or cream (optional)
• Fresh parsley or thyme for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add butternut squash and apples, stirring to coat with oil. Cook for 5 minutes, allowing flavors to mingle.
3. Pour in broth, add cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream for a richer texture.
5. Simmer for an additional 5 minutes. Garnish with parsley or thyme before serving.

This Creamy Butternut Squash and Apple Soup is a delightful balance of sweet and savory, perfect for fall or any time you crave a cozy, comforting bowl.

Spicy Thai Coconut Chicken Soup

This Spicy Thai Coconut Chicken Soup is a fragrant and warming dish, blending coconut milk, lemongrass, ginger, and chili for a bold yet comforting flavor.

Cooking in a cast iron Dutch oven ensures the chicken and aromatics release their full flavor.

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 2 tbsp coconut oil or olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1-2 red chilies, sliced (adjust to heat preference)
• 1 stalk lemongrass, bruised and chopped
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 cup mushrooms, sliced
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Heat coconut oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, ginger, and chilies until fragrant, about 3 minutes.
2. Add chicken and cook until lightly browned on all sides.
3. Pour in chicken broth, coconut milk, lemongrass, fish sauce, lime juice, and sugar. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Add mushrooms and simmer for another 5 minutes until tender. Adjust salt or lime juice to taste.
5. Remove lemongrass pieces before serving. Garnish with fresh cilantro.

This Spicy Thai Coconut Chicken Soup is creamy, zesty, and comforting with a perfect balance of heat and sweetness.

Serve with jasmine rice for a complete meal.

Italian Minestrone Soup

A hearty, vegetable-packed Italian Minestrone Soup with beans, pasta, and fresh herbs.

The cast iron Dutch oven locks in flavor and ensures slow, even cooking for a rich, satisfying result.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• ½ cup small pasta (elbow or ditalini)
• Fresh parsley and grated Parmesan for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5 minutes.
2. Add zucchini, green beans, diced tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in beans and pasta and simmer for another 10 minutes until pasta is tender.
4. Adjust seasoning as needed and remove from heat.
5. Garnish with fresh parsley and grated Parmesan before serving.

This Italian Minestrone Soup is nourishing, hearty, and full of vibrant flavors.

It’s perfect as a light lunch or a wholesome dinner.

Smoky Black Bean and Corn Soup

A smoky, hearty, and slightly spicy Black Bean and Corn Soup, perfect for a cozy dinner or meal prep.

Cooking in a cast iron Dutch oven enhances the flavor of the beans and allows the spices to develop fully.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro and avocado for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, and bell pepper until soft, about 5 minutes.
2. Stir in smoked paprika, cumin, and chili powder, cooking for another minute to bloom the spices.
3. Add black beans, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks for body.
5. Stir in lime juice and adjust seasoning with salt and pepper. Garnish with cilantro and avocado slices.

This Smoky Black Bean and Corn Soup is hearty, flavorful, and full of smoky depth.

Perfect for a warming meal, it pairs wonderfully with cornbread or a crisp salad.

Moroccan Chickpea and Lentil Soup

This Moroccan Chickpea and Lentil Soup is a fragrant, spiced, and hearty dish inspired by North African flavors.

Packed with protein-rich legumes, vegetables, and aromatic spices, it’s both nourishing and satisfying.

Cooking in a cast iron Dutch oven allows the spices to bloom and the lentils to cook evenly.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp cinnamon
• 1 cup dried red lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp fresh cilantro or parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add cumin, coriander, paprika, and cinnamon, cooking for 1 minute to release the aromas.
3. Stir in lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Season with salt, pepper, and lemon juice. Stir in fresh cilantro or parsley before serving.

This Moroccan Chickpea and Lentil Soup is warming, aromatic, and full of wholesome flavors.

Perfect with flatbread or crusty bread for a complete meal.

Creamy Potato Leek Soup

A classic, velvety Potato Leek Soup that’s simple yet elegant.

The cast iron Dutch oven ensures even cooking, and blending the soup creates a silky texture that’s perfect for a comforting starter or lunch.

Ingredients:

• 2 tbsp butter or olive oil
• 3 leeks, white and light green parts only, sliced and rinsed
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• Salt and pepper to taste
• ½ cup cream or coconut milk (optional)
• Chopped chives for garnish

Instructions:

1. Heat butter or olive oil in a cast iron Dutch oven over medium heat. Sauté leeks and garlic until soft and fragrant, about 5 minutes.
2. Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Use an immersion blender to puree until smooth. Stir in cream or coconut milk for extra richness.
4. Simmer for another 5 minutes and adjust seasoning if needed.
5. Garnish with chopped chives before serving.

This Creamy Potato Leek Soup is silky, comforting, and elegantly simple. Perfect for cozy dinners or a light lunch with a slice of bread.

Spiced Carrot and Ginger Soup

A vibrant, slightly sweet and spicy Carrot and Ginger Soup.

The ginger adds warmth and depth, while cooking in a cast iron Dutch oven enhances the flavors and creates a silky, rich texture.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb carrots, peeled and sliced
• 1-inch piece ginger, grated
• 4 cups vegetable broth
• ½ tsp ground cumin
• ½ tsp ground coriander
• Salt and pepper to taste
• ½ cup coconut milk (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until soft, about 3 minutes.
2. Add carrots, ginger, cumin, and coriander, cooking for another 2 minutes to release the spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until carrots are tender.
4. Blend the soup with an immersion blender until smooth. Stir in coconut milk for creaminess if desired.
5. Adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.

This Spiced Carrot and Ginger Soup is bright, warming, and full of flavor. Ideal as a starter, lunch, or light dinner paired with crusty bread.

Italian Sausage and White Bean Soup

This Italian Sausage and White Bean Soup is hearty, flavorful, and perfect for chilly evenings.

The savory sausage combined with creamy white beans and aromatic herbs creates a comforting bowl.

Cooking it in a cast iron Dutch oven enhances the flavors and ensures even heat distribution.

Ingredients:

• 1 lb Italian sausage, sliced or crumbled
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 cups chopped kale or spinach
• Grated Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Brown the sausage until fully cooked. Remove and set aside.
2. In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
3. Add the beans, chicken broth, thyme, oregano, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Return the sausage to the pot and add chopped kale. Simmer for another 5-7 minutes until greens are tender.
5. Remove bay leaf and serve hot, garnished with grated Parmesan.

This Italian Sausage and White Bean Soup is savory, hearty, and satisfying. Perfect for dinner and pairs beautifully with crusty bread.

Creamy Mushroom and Barley Soup

A rich and earthy Creamy Mushroom and Barley Soup with tender barley and savory mushrooms.

The cast iron Dutch oven allows the flavors to meld beautifully, creating a satisfying, rustic meal.

Ingredients:

• 2 tbsp butter or olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced (cremini, button, or mixed)
• 2 carrots, diced
• 2 celery stalks, diced
• ½ cup pearl barley, rinsed
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• ½ cup cream or coconut milk (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat butter or olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until soft, about 5 minutes.
2. Add mushrooms and cook until they release their moisture, about 7 minutes.
3. Stir in barley, broth, and thyme. Bring to a boil, then reduce heat and simmer for 30 minutes until barley is tender.
4. Stir in cream or coconut milk for a creamy texture. Adjust seasoning with salt and pepper.
5. Garnish with fresh parsley before serving.

This Creamy Mushroom and Barley Soup is earthy, comforting, and perfect for a satisfying lunch or dinner.

Spicy Red Lentil and Tomato Soup

A vibrant, hearty Spicy Red Lentil and Tomato Soup with bold flavors and a warming kick.

Cooking in a cast iron Dutch oven allows the lentils to cook evenly while absorbing the spices fully.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cayenne pepper (adjust to taste)
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Add cumin, coriander, and cayenne, cooking for 1 minute to release the spices.
3. Stir in red lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
4. Use an immersion blender to blend slightly for a creamy texture while keeping some lentils whole.
5. Stir in lemon juice and garnish with fresh cilantro before serving.

This Spicy Red Lentil and Tomato Soup is hearty, warming, and full of bold flavors.

Ideal for a cozy lunch or dinner with a side of warm bread.

Smoky Roasted Red Pepper and Tomato Soup

This Smoky Roasted Red Pepper and Tomato Soup is vibrant, slightly sweet, and smoky with a velvety texture.

Roasting the peppers and tomatoes brings out their natural sweetness, while the cast iron Dutch oven ensures even cooking and depth of flavor.

Ingredients:

• 4 large red bell peppers
• 4 ripe tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• ½ cup coconut milk or cream (optional)
• Fresh basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place bell peppers and tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until charred and soft.
2. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
3. Add roasted peppers and tomatoes to the pot along with vegetable broth, smoked paprika, chili flakes, salt, and pepper. Simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk or cream if desired.
5. Adjust seasoning and garnish with fresh basil before serving.

This Smoky Roasted Red Pepper and Tomato Soup is flavorful, velvety, and comforting. Perfect with grilled cheese or crusty bread for a satisfying meal.

Chicken Tortilla Soup

A hearty and zesty Chicken Tortilla Soup with tender shredded chicken, corn, beans, and a perfect blend of spices.

The cast iron Dutch oven helps meld the flavors beautifully, creating a warm and satisfying dish.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 4 cups chicken broth
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste
• Tortilla strips for garnish
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, and bell pepper until softened, about 5 minutes.
2. Add chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove chicken, shred with two forks, and return to the pot. Simmer for another 5 minutes.
4. Serve hot with tortilla strips, fresh cilantro, and lime wedges.

This Chicken Tortilla Soup is spicy, hearty, and full of vibrant flavors.

It’s a perfect weeknight meal that’s both comforting and satisfying.

Thai Sweet Potato and Coconut Soup

A fragrant and creamy Thai Sweet Potato and Coconut Soup with a subtle heat from red curry paste.

Cooking it in a cast iron Dutch oven allows the flavors to meld and develop beautifully.

Ingredients:

• 2 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp red curry paste
• 2 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: sliced red chili for garnish

Instructions:

1. Heat coconut oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, and ginger until fragrant, about 3 minutes.
2. Stir in red curry paste and cook for 1 minute.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
4. Blend with an immersion blender until smooth. Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
5. Garnish with fresh cilantro and sliced chili if desired.

This Thai Sweet Potato and Coconut Soup is creamy, fragrant, and slightly spicy, making it a comforting and exotic dish perfect for any time of the year.

Creamy Corn and Potato Chowder

This Creamy Corn and Potato Chowder is a hearty, velvety soup perfect for warming up on cool days.

The cast iron Dutch oven ensures even cooking and allows the flavors of sweet corn, tender potatoes, and aromatic herbs to meld beautifully.

Ingredients:

• 2 tbsp butter or olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 4 cups vegetable or chicken broth
• 1 tsp thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup cream or coconut milk (optional)
• Chopped chives or parsley for garnish

Instructions:

1. Heat butter or olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes.
2. Add diced potatoes, corn, broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
3. Blend half of the soup with an immersion blender for a creamy texture while leaving some chunks for body.
4. Stir in cream or coconut milk for extra richness if desired.
5. Garnish with chopped chives or parsley before serving.

This Creamy Corn and Potato Chowder is comforting, hearty, and perfect as a lunch or dinner.

Serve with warm bread for a complete meal.

Mediterranean Lentil and Vegetable Soup

A colorful, nutritious Mediterranean Lentil and Vegetable Soup packed with protein, vegetables, and herbs.

The cast iron Dutch oven allows the flavors to meld beautifully, producing a wholesome and satisfying soup.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add zucchini, lentils, diced tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
3. Adjust seasoning as needed and remove from heat.
4. Garnish with fresh parsley and a squeeze of lemon juice before serving.

This Mediterranean Lentil and Vegetable Soup is hearty, healthy, and bursting with vibrant flavors.

Ideal for a light dinner or lunch with whole-grain bread.

Creamy Broccoli and Cheddar Soup

A classic Creamy Broccoli and Cheddar Soup that’s rich, cheesy, and comforting.

Cooking in a cast iron Dutch oven enhances the flavor while creating a smooth, creamy texture that’s perfect for any meal.

Ingredients:

• 2 tbsp butter
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable or chicken broth
• 1 tsp mustard powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• ½ cup cream or milk
• Optional: croutons for garnish

Instructions:

1. Melt butter in a cast iron Dutch oven over medium heat. Sauté onion and garlic until soft, about 3-4 minutes.
2. Add broccoli, broth, mustard powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes until broccoli is tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in cheddar cheese and cream until melted and creamy. Adjust seasoning if needed.
5. Garnish with croutons or extra shredded cheese if desired.

This Creamy Broccoli and Cheddar Soup is cheesy, velvety, and perfect for lunch or dinner.

Serve with a slice of warm bread for a comforting meal.

Curried Cauliflower Soup

This Curried Cauliflower Soup is rich, aromatic, and slightly spicy.

The combination of tender cauliflower, warming curry spices, and coconut milk creates a comforting and flavorful soup, perfectly cooked in a cast iron Dutch oven for even heat and depth of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 1 tbsp curry powder
• 4 cups vegetable broth
• ½ tsp turmeric
• Salt and pepper to taste
• ½ cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until fragrant, about 3-4 minutes.
2. Add cauliflower, curry powder, turmeric, salt, and pepper. Cook for 2-3 minutes to bloom the spices.
3. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is tender.
4. Use an immersion blender to puree until smooth. Stir in coconut milk for added creaminess.
5. Garnish with fresh cilantro before serving.

This Curried Cauliflower Soup is warm, flavorful, and comforting.

It’s a great vegetarian or vegan option that pairs well with naan or crusty bread.

French Onion Soup

A classic French Onion Soup with caramelized onions, rich broth, and a cheesy topping.

Cooking in a cast iron Dutch oven ensures even caramelization of the onions, resulting in a deeply flavorful soup.

Ingredients:

• 4 tbsp butter
• 4 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 tsp sugar
• 1 tbsp flour
• 6 cups beef or vegetable broth
• 1 tsp thyme
• Salt and pepper to taste
• ½ cup dry white wine (optional)
• Baguette slices and 1 cup grated Gruyère cheese

Instructions:

1. Melt butter in a cast iron Dutch oven over medium heat. Add onions and sugar, cooking slowly for 25-30 minutes until deeply caramelized.
2. Add garlic and cook 1 more minute. Stir in flour to thicken slightly.
3. Pour in broth, add thyme, salt, pepper, and wine (if using). Simmer for 15 minutes.
4. Ladle soup into oven-safe bowls, top with baguette slices, sprinkle with Gruyère, and broil until cheese is bubbly and golden.

This French Onion Soup is rich, savory, and comforting with a perfect balance of sweetness from caramelized onions and savory depth from the broth.

Smoky Chipotle Sweet Potato Soup

A smoky, slightly spicy Sweet Potato Soup with a hint of chipotle.

The cast iron Dutch oven allows the flavors to meld beautifully, creating a creamy, warming, and satisfying soup.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 4 cups vegetable or chicken broth
• ½ tsp smoked paprika
• Salt and pepper to taste
• ½ cup coconut milk or cream (optional)
• Fresh cilantro or lime wedges for garnish

Instructions:

1. Heat olive oil in a cast iron Dutch oven over medium heat. Sauté onion and garlic until soft, about 3 minutes.
2. Add sweet potatoes, chipotle peppers, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
4. Blend the soup with an immersion blender until smooth. Stir in coconut milk or cream if desired.
5. Garnish with fresh cilantro or a squeeze of lime before serving.

This Smoky Chipotle Sweet Potato Soup is creamy, warming, and slightly spicy—a perfect dish for cozy dinners or meal prep.