7 Soups You Can Make Entirely From Pantry Staples
No fresh vegetables, no meat, and absolutely no desire to visit the grocery store? You can still make a delicious pot of homemade soup using ingredients already sitting in your pantry. With the USDA reporting that grocery prices were 2.2% higher in August 2026 than a year earlier, making the most of shelf-stable ingredients remains a practical way to approach dinner.
And homemade soup is having a moment. Two soups, a five-ingredient white bean version and a 15-minute tomato soup, appeared among Serious Eats’ most-saved recipes for the week ending October 16, 2026. These seven simple combinations prove that canned vegetables, dried beans, pasta, and a few seasonings can make dinner without another shopping trip.
Classic Tomato Basil Soup
Tomato basil soup proves that a couple of cans can become something wonderfully comforting with little effort and a short ingredient list.
Start with one 28-ounce can of crushed tomatoes, two cups of vegetable broth, a teaspoon of dried basil, and a little garlic powder. Combine everything in a saucepan, bring it to a gentle simmer, and cook for about 15 minutes, stirring occasionally.
For a smoother, richer finish, stir in a splash of shelf-stable evaporated milk near the end, or blend the soup with a little olive oil. Canned tomatoes provide a familiar tangy foundation, while dried basil adds that recognizable Italian-inspired flavor without needing fresh herbs.
Related: 8 Classic Dishes No One Bothers Making Anymore Because They’re Just Too Much Hassle
Rosemary White Bean Soup
Rosemary white bean soup is what you make when the pantry looks almost empty, but you still want dinner to feel special.
Grab two 15-ounce cans of cannellini beans, two cups of vegetable broth, dried rosemary, garlic powder, and a drizzle of olive oil. Rinse and drain the beans, then simmer everything together for approximately 15 minutes, stirring occasionally.
Mash some of the beans against the side of the pot to create a naturally creamy consistency without adding cream or using a blender. This combination is inspired by a Budget Bytes recipe that takes about 30 minutes from start to finish, including prep.
Southwest Black Bean and Corn Soup
Southwest black bean and corn soup brings a little excitement to dinner when you are tired of the same old recipes and want something with a kick.
Combine two drained cans of black beans, one can of diced tomatoes, one drained can of corn, and about two cups of broth. Add ground cumin, chili powder, garlic powder, and a pinch of smoked paprika, then simmer everything for approximately 15 to 20 minutes.
For a thicker consistency, mash some black beans before adding them to the pot, leaving the rest whole for texture. You can also stir in a spoonful of jarred salsa for extra flavor, a convenient variation on the bean-and-salsa combination used in pantry-style soups.
Tomato and Red Lentil Soup
Tomato and red lentil soup deserves a place in your dinner rotation because it transforms two humble pantry ingredients into a thick, warming bowl.
Start with 1 cup dried red lentils, a 15-ounce can of diced tomatoes, and 4 cups vegetable broth or water. Add garlic powder, dried oregano, ground cumin, and a pinch of black pepper, then bring the mixture to a boil.
Reduce the heat and simmer gently, stirring occasionally, until the lentils soften and begin to break apart; add liquid if needed. Red lentils commonly cook in approximately 10 to 15 minutes, making them especially convenient when you want a soup that thickens without a separate blending step.
Creamy Coconut Pumpkin Soup
Creamy coconut pumpkin soup gives ordinary canned pumpkin a surprisingly delicious savory makeover, especially when you are craving something different from traditional vegetable soup.
Combine 15 ounces plain pumpkin purée, 14 ounces coconut milk, and about 3 cups broth. Add ground cumin, garlic powder, black pepper, and a pinch of red pepper flakes for gentle heat.
Whisk everything together and warm over medium heat, stirring until the pumpkin and coconut milk form a smooth, creamy mixture. Budget Bytes recipe developer Beth Moncel offers one useful reminder for pumpkin soup: “There’s no need for a rolling boil here!”
The result is a fragrant, silky soup that requires minimal prep and no fresh pumpkin to peel or chop.
Chickpea and Pasta Soup
Chickpea and pasta soup is a clever solution when you have a half-empty box of pasta, a can of chickpeas, and not much else available.
Bring four cups of broth to a boil with garlic powder, dried rosemary, and a tablespoon of olive oil. Add one drained 15-ounce can of chickpeas and approximately half a cup of small dried pasta, such as elbows or shells.
Simmer until the pasta reaches your preferred tenderness, following its package directions, and add a little extra broth if the mixture becomes too thick. This simple combination resembles Italian pasta e ceci, which cookbook author Mark Bittman has prepared using chickpeas, pasta, rosemary, and other everyday ingredients.
Creamy Corn and Potato Chowder
Creamy corn and potato chowder brings the comforting taste of a traditional chowder to the table without requiring fresh potatoes, heavy cream, or a trip to the store.
Use 1 can (15 oz) corn, 1 can (15 oz) sliced potatoes, 1 can (12 oz) evaporated milk, and 1 cup broth. Add dried thyme, onion powder, and black pepper, then warm everything over medium-low heat.
Mash several potato pieces to thicken the chowder, stirring frequently to keep the milk mixture smooth and prevent it from sticking. A similar pantry-based canned corn chowder recipe published by Food.com uses just six ingredients and lists a 15-minute prep time, making it a convenient backup dinner.
Sometimes, the best homemade dinner starts with opening the pantry instead of opening another grocery shopping app.
