Make 5 Easy Aussie Soups From Scratch Under $2 Each

Bring 1.5L chicken stock to a simmer. Add 3 chicken thighs (bone-in) and poach on low heat for 20 minutes until cooked through. Remove chicken, shred the meat and discard bones and skin. Return shredded chicken to the pot with 3 diced carrots, 3 sliced celery stalks, one diced onion, 2 garlic cloves, 1 tsp dried thyme and 1 tsp dried parsley. Simmer 15 minutes. Add 100g egg noodles and cook 8 minutes. Season generously. This is the soup you make when someone is sick or cold or needs comfort — and it works every time.

Make it better: Add a squeeze of lemon at the end. It brightens the whole soup.

Making a Big Batch and Freezing

All five soups freeze exceptionally well except the minestrone (the pasta goes mushy — freeze without the pasta and add fresh when reheating). Make a double batch on the weekend and freeze in individual portions. You'll have cheap, restaurant-quality soup available in 5 minutes for weeks.

Advanced Tips for Soup Making Success

Now that you've got the basics sorted, let's dive into the techniques that'll transform your soups from good to absolutely brilliant. These little tricks make all the difference and won't cost you a cent extra.

Building Flavour Layers

The secret to restaurant-quality soup at home is building flavour in layers. Start by properly browning your onions — don't rush this step. Those golden, caramelised bits are pure flavour gold. When you're cooking aromatics like garlic and ginger, add them in the last minute or two to prevent burning, which creates bitter notes.

For deeper flavour in any soup, try deglazing your pot. After cooking your base vegetables, add a splash of white wine (a $4 bottle from ALDI's Blackstone range works perfectly) and scrape up any browned bits from the bottom. This technique adds incredible depth for minimal cost.

Stock Versus Water: When It Matters

While our recipes use affordable stock cubes or powder, you can make your own for practically nothing. Save vegetable scraps — onion ends, carrot tops, celery leaves, mushroom stems — in a freezer bag. When it's full, simmer everything with water, peppercorns, and bay leaves for 45 minutes. Strain and you've got free vegetable stock that's miles better than anything from a packet.

For chicken stock, buy a whole chicken when they're on special at Coles or Woolworths (often $3-4/kg). Use the meat for other meals and simmer the bones with vegetables. You'll get litres of rich stock for the same price as a few store-bought cartons.

Ingredient Shopping Guide: Getting Maximum Bang for Your Buck

Smart shopping makes the difference between a $2 soup and a $4 soup. Here's how to shop strategically across Australia's major supermarkets.

ALDI Winners for Soup Making

• Vegetables: ALDI consistently beats other supermarkets on produce prices. Their 2kg bag of brown onions ($1.99) will make dozens of soups, and their pumpkins are usually 30-40% cheaper than Coles or Woolworths
• Canned goods: ALDI's Simply Nature diced tomatoes ($0.85) are perfect for base soups, and their coconut milk ($1.25) is half the price of brand names elsewhere
• Pulses and grains: Their dried lentils ($1.49 for 500g) and split peas ($1.29) are significantly cheaper than other supermarkets

Woolworths and Coles: When to Shop There

Both major supermarkets run excellent specials that can beat ALDI prices. Woolworths' "Odd Bunch" imperfect vegetables are brilliant for soup — you're blending everything anyway, so appearance doesn't matter. Coles' "I'm Perfect" range serves the same purpose.

Watch for half-price specials on premium ingredients like organic stock ($2.50 down to $1.25) or good-quality olive oil. Stock up when these items are discounted.

Seasonal Shopping Strategy

Timing your soup making with seasonal produce slashes costs dramatically. In autumn, pumpkins drop to as low as $1/kg. Winter brings cheap root vegetables perfect for hearty soups. Spring onions and herbs are cheapest in their growing season.

Buy in bulk when prices drop and prep for freezing. Diced onions freeze beautifully in portion-sized bags, and roasted pumpkin cubes can be frozen for up to six months.

Meal Prep and Storage Mastery

Making soup affordable means making it efficiently. Here's how to turn soup-making into a money-saving meal prep system.

Batch Cooking Like a Pro

Double or triple recipes when you're cooking — it takes the same amount of time and energy. A big pot of soup divides beautifully into single serves, couple serves, or family portions. Invest in good freezer containers from Kmart (their glass containers with locking lids are $8 for a set of three) or Big W's sistema range.

Label everything with contents and date. Frozen soup keeps for 3-4 months, but it's best used within 6-8 weeks for optimal flavour and texture.

Freezing and Reheating Guidelines

Not all soups freeze equally well. Creamy soups can split when frozen and reheated, but they're easily fixed with a good stir and perhaps a splash of milk. Chunky vegetable soups freeze perfectly. Pasta in soup goes mushy when frozen, so add fresh pasta when reheating.

For best results, cool soup completely before freezing, leave some headspace in containers (liquids expand when frozen), and thaw overnight in the fridge before reheating gently on the stovetop.

Troubleshooting Common Soup Problems

Even simple soups can go wonky sometimes. Here's how to rescue common disasters without starting over.

Too Salty

Add a peeled potato and simmer for 15 minutes, then remove it. The potato absorbs excess salt. Alternatively, add a splash of cream or milk to mellow the saltiness, or bulk up the soup with more vegetables or stock.

Too Bland

This usually means not enough salt, but it could also mean not enough acid. A squeeze of lemon juice or splash of vinegar brightens flavours dramatically. Fresh herbs added at the end make a huge difference too.

Too Thin

Simmer uncovered to reduce liquid, or make a simple slurry with 1 tablespoon cornflour mixed with 2 tablespoons cold water. Stir this into the soup and simmer until thickened. For chunky soups, remove some vegetables, blend them, and stir back in.

Too Thick

Simply add more stock or water, but taste and adjust seasoning afterwards as you'll dilute the flavour.

Frequently Asked Questions

Can I make soup without a blender?

Absolutely! Many soups are better chunky anyway. For smooth soups, mash vegetables with a potato masher, or push them through a coarse sieve. A $15 stick blender from Big W is a worthwhile investment though — it'll pay for itself in homemade soups within a month.

How long do homemade soups last?

In the fridge, most soups keep for 4-5 days. In the freezer, 3-4 months for best quality. Always reheat to boiling point for food safety.

Can I substitute ingredients?

Soups are incredibly forgiving. Swap vegetables freely based on what's cheap or what you have on hand. Use vegetable stock instead of chicken, or water with extra seasoning if you're on a tight budget. Most herbs and spices are interchangeable based on your taste preferences.

What's the most economical soup to make?

Lentil soup wins hands down. Red lentils cost about $3/kg and one cup makes a hearty soup serving 4-6 people. With onion, garlic, and basic seasonings, you're looking at about $0.60 per serve for a protein-rich, filling meal.