Since January is National Soup Month and Feb. 4 is National Homemade Soup Day, we’ve got some tasty ways for you to celebrate. Today, I have seven delicious soup recipes from the Disney Recipe Vault you’re going to love. If you can’t decide which of these recipes you want to make, invite a few friends over and ask each one to bring a different soup so you can try them all!
Let’s get to the Disney recipes for National Soup Month and National Homemade Soup Day!
Jump to Recipes
Curry, Carrot, and Apple Soup from Disney Cruise Line
Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure Park
Loaded Baked Potato Soup from Carnation Café at Disneyland Park
Tomato Florentine Soup from Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge
IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival
Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa
Beef and Barley Soup from The Disney Recipe Vault
Curry, Carrot, and Apple Soup from Disney Cruise Line
Our first soup from the Disney Recipe Vault is the Curry, Carrot, and Apple Soup from Disney Cruise Line. Apples and carrots add just the right amount of sweetness to the curry powder. To enjoy a plant-based version of this recipe, use your favorite plant-based yogurt alternative to top the soup.
CURRY, CARROT, AND APPLE SOUP
Disney Cruise Line
Serves 4
INGREDIENTS
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon curry powder
1 cup diced carrots (about 4 medium carrots)
1 medium onion, chopped
2 Granny Smith apples, peeled and chopped
4 cups vegetable broth
1 whole carrot
Coarse salt, freshly ground black pepper, to taste
Plain yogurt, fresh parsley, for garnish
DIRECTIONS:
- Heat oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions, and apple, and stir until coated with curry powder. Sauté for 5 minutes, stirring constantly.
- Stir in broth and cover. Bring to a boil, reduce heat and simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes.
- While soup cooks, preheat oven to 400°F. Peel whole carrot and shave into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp. Remove from oven and set aside.
- Remove soup from heat and purée in a blender, or with a hand-held immersion blender. Season with salt and pepper.
- To serve, top each bowl with a dollop of yogurt, roasted carrot curls, and parsley.
Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure Park
Our next soup recipe is the Cheesy Enchilada Soup from Fiddler, Fifer & Practical Cafe at Disney California Adventure park. If you’re looking for a creamy and filling soup full of flavor, this is the perfect soup for you. Frying the tortilla strips for the top is worth the extra time and adds a delicious crunch. Although this dish is no longer on the menu, there are still plenty of treats to enjoy at Fiddler, Fifer & Practical Cafe.
CHEESY ENCHILADA SOUP
Fiddler, Fifer & Practical Cafe
Disney California Adventure Park
Serves 6 to 8
INGREDIENTS
5 yellow corn tortillas, cut into thin strips
1/4 cup vegetable oil, plus 2 tablespoons, divided
1 yellow onion, chopped
1 tablespoon finely chopped garlic
1 red bell pepper, chopped
1/2 cup corn
5 cups chicken stock
15-ounce can tomato puree
1/2 teaspoon coarse salt
1 1/4 teaspoons chili powder
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons sugar
3/4 teaspoon hot sauce
1 teaspoon Worcestershire sauce
4 teaspoons flour
1/2 cup water
2 1/2 cups shredded cooked chicken
1/2 cup heavy cream
1/4 cup sour cream
1 cup shredded mild cheddar cheese
1/2 cup black beans, drained and rinsed
1/4 cup chopped fresh cilantro
DIRECTIONS:
- With caution, heat 1/4 cup vegetable oil in a 10-inch skillet. When oil is hot, carefully add tortilla strips and stir until golden and crisp, 2 to 3 minutes. Drain on paper towels and set aside.
- Cook onion in remaining 2 tablespoons oil in a medium saucepan over medium heat until translucent. Add garlic, bell pepper and corn; cook for about 2 minutes.
- Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire sauce; bring to a boil. Lower heat and simmer for 15 minutes.
- Whisk flour and water in a small bowl and stir into soup. Bring to a boil, then simmer 4 minutes.
- Add chicken and bring back to a simmer. Stir in cream, sour cream, shredded cheese, and black beans.
- To serve, garnish with reserved fried tortilla strips and cilantro.
Loaded Baked Potato Soup from Carnation Café at Disneyland Park
Another favorite recipe from the Disney Recipe Vault is Loaded Baked Potato Soup from Carnation Café at Disneyland park. Baked potato soup is a fantastic comfort food and the tasty toppings make it a fun soup to eat and serve. To keep the potatoes from turning brown, soak diced potatoes in cold water until ready to use and drain before using. Freezing the bacon for 20 minutes makes it easier to chop too.
LOADED BAKED POTATO SOUP
Carnation Café
Disneyland Park
Serves 6
INGREDIENTS
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, reserved chopped bacon, sour cream, shredded cheddar and Monterey Jack cheese
DIRECTIONS:
- In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
- Remove bacon with slotted spoon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
- Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
- Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
- Adjust thickness by adding water or stock. Soup should have a creamy consistency.
- Season to taste, and garnish with toppings.
Tomato Florentine Soup from Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge
The rotating soup offerings at Boma – Flavors of Africa at Disney’s Animal Kingdom Lodge are a guest favorite. If you’re looking for a lighter soup that is still filling, this recipe is perfect for you! Ground turkey, vegetables, pasta, and delicious seasonings come together for a treat to warm you up on cold days, but it’s light enough to enjoy all year long. If you have leftover soup, it makes an easy lunch the next day.
TOMATO FLORENTINE SOUP
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge
Serves 6
INGREDIENTS
2 tablespoons olive oil
1 pound ground turkey breast
1 teaspoon seasoning salt
1/4 teaspoon freshly ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
1 tablespoon minced garlic
16 ounces chicken stock
15 ounces tomato sauce
2 cups finely diced fresh tomatoes
1 teaspoon Worcestershire sauce
1 dried bay leaf
1/2 teaspoon dried oregano
1 cup cooked elbow macaroni noodles
6-ounce bag baby spinach
DIRECTIONS:
- Heat oil in a large saucepan over medium heat. Add turkey, seasoning salt, and pepper. Cook, crumbling turkey into small pieces, 5 minutes, or until golden brown. Add carrots, celery, onions, and garlic; cook until onions are translucent, about 3 minutes.
- Stir in chicken stock, tomato sauce, diced tomatoes, Worcestershire, bay leaf, and oregano; simmer, covered, 30 minutes
- Add noodles and spinach just before serving, stirring to wilt spinach.
IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival
Our next recipe from the Disney Recipe Vault is plant-based. The IMPOSSIBLE Sausage and Kale Soup from EPCOT International Flower & Garden Festival features a must-try recipe with plant-based sausage that’s added to potatoes, kale, and dairy-free cooking cream. You can use your favorite plant-based store-bought or homemade pesto to top the soup.
IMPOSSIBLE SAUSAGE AND KALE SOUP
EPCOT INTERNATIONAL FLOWER AND GARDEN FESTIVAL
Serves 6-8
IMPOSSIBLE ITALIAN SAUSAGE
1 pound plant-based ground meat substitute
2 tablespoons paprika
1 tablespoon fennel seed
1 tablespoon coarse salt
2 teaspoons dried oregano
2 teaspoons granulated garlic
1 tablespoon anise seed
1 teaspoon crushed red pepper
SAUSAGE AND KALE SOUP
1 tablespoon olive oil
Impossible Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 cup white wine
6 small red potatoes, diced
1 tablespoon chopped fresh oregano
6 cups vegetable broth
3/4 cup dairy-free cooking cream
2 tablespoons water
2 tablespoons cornstarch
1 bunch (1/2 pound) kale, chopped
1/4 cup sherry vinegar, plus more, to taste
Coarse salt, to taste
Freshly ground black pepper, to taste
TOPPINGS
1 cup plant-based pesto
8 toasted flatbread crackers
FOR IMPOSSIBLE ITALIAN SAUSAGE:
- Combine plant-based ground meat substitute, paprika, fennel seed, coarse salt, oregano, granulated garlic, anise seed, and crushed red peppers in a medium bowl. Mix until season is fully incorporated into meat substitute.
- Refrigerate until ready to use.
FOR SAUSAGE AND KALE SOUP:
- Heat olive oil in a large pot or Dutch oven over medium heat for 5 minutes, until hot. Add reserved Impossible Italian sausage and cook, stirring occasionally, for 8-10 minutes, until fully cooked.
- Add onion, garlic, and red pepper flakes and cook for 5 minutes, until onions begin to soften. Add white wine and cook for 2 minutes, making sure to scrape any browned bits of sausage from the bottom.
- Add potatoes, oregano, and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 10-15 minutes, until potatoes are soft. Add dairy-free cooking cream and stir until incorporated.
- Combine water and cornstarch in a small bowl. Bring soup to a boil and slowly add cornstarch mix. Simmer for 5 minutes, stirring often, until soup is slightly thickened.
- Add chopped kale and stir until wilted. Add sherry vinegar.
- Season with additional sherry vinegar, salt, and pepper, to taste.
TO SERVE:
Ladle soup into bowls. Top with 1-2 tablespoons of pesto and garnish with a toasted flatbread.
Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa
This decadent Creamy Corn Soup with Crab from Narcoossee’s at Disney’s Grand Floridian Resort & Spa is no longer on the menu, but you can enjoy this special treat at home with this recipe. The rich, creamy soup makes for a great first-course, but is filling enough to be enjoyed as a meal with fresh bread.
CREAMY CORN SOUP WITH CRAB
Narcoossee’s
Disney’s Grand Floridian Resort & Spa
Serves 4
INGREDIENTS
2 tablespoons olive oil
2 tablespoons butter
3 cups fresh corn kernels
1/4 cup finely diced onion
1/4 cup thinly sliced leeks
1/4 cup finely diced celery
1/4 cup finely diced carrot
2 tablespoons minced shallot
1 fresh bay leaf
1 teaspoon chopped fresh thyme
1 teaspoon minced garlic
1 cup seafood stock
3 cups heavy cream
1/4 cup lump crabmeat, for garnish
4 teaspoons chopped fresh chives, for garnish
DIRECTIONS:
- Heat oil and butter together over medium heat in a large saucepan.
- Add corn, onions, leeks, celery, carrots, and shallots. Cook 5 to 8 minutes, stirring until soft.
- Add bay leaf, thyme, and garlic; cook until fragrant, about 1 minute. Add stock and bring to a simmer.
- Add cream, bring to a simmer, then reduce heat to low and cook soup 30 minutes until the liquid reduces slightly and vegetables get very soft. Remove from heat. Carefully remove bay leaf.
- Purée with an immersion blender or add soup in small batches to a blender and puree until smooth.
- Pour through a fine-mesh sieve. Keep warm until ready to serve. Garnish each bowl with a tablespoon of crabmeat and a teaspoon of chopped chives.
Beef and Barley Soup from the Disney Recipe Vault
Our final soup from the Disney Recipe Vault is this hearty Beef and Barley Soup. One of the oldest recipes in today’s roundup, this soup is from King Stefan’s Banquet Hall, a restaurant that once served guests in the location now known as Cinderella’s Royal Table. If you’re feeding a crowd, this recipe is easily doubled.
BEEF AND BARLEY SOUP
From The Disney Recipe Vault
Serves 4
INGREDIENTS
1 tablespoon vegetable oil
1 pound beef chuck, cut into 3/4-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped onions
1/2 cup diced celery
1 cup diced carrots
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
4 cups reduced-sodium beef broth
1/2 cup uncooked medium pearled barley
1/ 4 cup chopped scallions, for serving
DIRECTIONS:
- Heat oil in a large pot or Dutch oven.
- Season beef with salt and pepper and cook over medium-high heat, stirring occasionally, until browned. Remove with a slotted spoon and reserve.
- Add onions, celery, carrots, garlic, and thyme to the pot and cook over medium heat, stirring occasionally, until vegetables start to brown.
- Return beef to pot and add broth. Bring to a boil, lower heat, and simmer 45 minutes to 1 hour, or until beef is tender.
- Add barley and simmer 30 minutes more. Season to taste with salt and pepper.
- Serve in a deep bowl topped with scallions.
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Note: All offerings are subject to change and availability.
Always use caution when handling sharp objects and hot contents.
Please supervise children who are helping or nearby.
This recipe has been converted from a larger quantity in the restaurant kitchens.
The flavor profile may vary from the restaurant’s version.