Imagine walking into a room on a chilly evening, and the aroma of a steaming, savory soup wraps around you like a cozy blanket. Now imagine that same smell greeting fifty people. That’s right-today, we’re going big. Cooking for a crowd can feel intimidating, especially when it comes to something as delicate as soup. But fear not! With the right plan, a big pot, and some careful ingredient scaling, you can create a soup that doesn’t just feed fifty people-it wows them.
Whether it’s for a large family gathering, a community event, or a potluck, this guide will break down everything step by step. From selecting the right ingredients to cooking efficiently and even customizing flavors, by the end, you’ll be a soup superstar ready to serve a crowd without breaking a sweat.
Soup For 50 Recipe
Let’s dive straight into the heart of the matter. This isn’t just any soup-it’s a flexible, hearty, crowd-pleasing classic that can be adapted based on your group’s tastes. Think rich, comforting, and wholesome. This version leans toward a vegetable and chicken base but can easily be made vegetarian.
- Servings: 50
- Type: Hearty, all-purpose crowd-pleaser
- Cooking Time: About 2-3 hours (including prep)
- Difficulty: Moderate, mainly due to scale
This soup is perfect as a starter or a main dish if served with fresh bread or a simple salad.
Ingredients Needed
Cooking for fifty means thinking big-like, really big. Here’s the ingredient list scaled up from a typical 4-serving recipe.
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Proteins
- 10 lbs of chicken breasts or thighs, boneless, skinless
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Vegetables
- 15 large carrots, peeled and diced
- 15 stalks of celery, diced
- 10 large onions, finely chopped
- 10 medium potatoes, peeled and diced
- 5 bell peppers, diced (optional, adds color and sweetness)
- 3 cups of frozen peas
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Liquids & Broth
- 5 gallons chicken or vegetable broth
- 2 cups heavy cream (optional, for a creamier version)
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Flavor Enhancers
- 10 cloves garlic, minced
- 3/4 cup fresh parsley, chopped
- 1/4 cup fresh thyme
- Salt and pepper to taste (start with 1/2 cup salt and adjust gradually)
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Oils & Fats
- 1 1/4 cups olive oil or unsalted butter for sautéing
Scaling recipes for this many people can feel intimidating, but the key is proportion and timing-don’t skimp on seasoning!
Cooking Instructions
Now let’s get cooking. With a pot this size, organization is key.
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Prep The Ingredients First
- Wash, peel, and chop all vegetables.
- Cut the chicken into bite-sized pieces.
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Sauté The Base
- In a massive stockpot (or two large pots), heat olive oil or butter.
- Add onions, carrots, and celery. Cook until soft, about 8-10 minutes.
- Add garlic for the last 2 minutes to avoid burning.
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Add Chicken And Liquids
- Stir in the chicken pieces and cook until lightly browned.
- Pour in all the broth gradually, ensuring everything is submerged.
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Simmer And Season
- Bring to a boil, then reduce to a gentle simmer.
- Add potatoes, bell peppers, and herbs.
- Simmer for 1-1.5 hours, stirring occasionally.
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Final Touches
- Add frozen peas in the last 10 minutes of cooking.
- Stir in cream if using.
- Taste and adjust seasoning before serving.
Serve piping hot, ideally with fresh bread or rolls on the side.
Ingredient Insights
Understanding your ingredients is crucial when cooking for a crowd:
- Chicken: Opt for thighs for juiciness; breasts for leaner meat.
- Carrots & Celery: These form the flavor backbone, so don’t skip or skimp.
- Potatoes: They add bulk and creaminess without dairy.
- Herbs: Fresh herbs make a massive difference in flavor. Thyme and parsley are classics, but rosemary or sage could work too.
- Broth: Homemade broth is ideal, but store-bought works if quality is high.
Each ingredient isn’t just a filler-they’re layers of flavor that develop over long cooking times.
Expert Tips
- Use multiple pots if needed: Trying to fit everything into a single pot can dilute flavors or cause uneven cooking.
- Season gradually: With large volumes, it’s easy to over-salt. Add in stages.
- Skim the foam: Large batches of chicken can create foam on top. Skimming keeps the broth clear.
- Batch cooking: If your stove isn’t big enough, cook in two separate batches and combine before serving.
- Keep warm safely: Use large slow cookers or chafing dishes if serving over time.
Recipe Variations
One of the joys of cooking soup for a crowd is how easily it adapts:
- Vegetarian: Replace chicken with beans, lentils, or tofu, and use vegetable broth.
- Spicy version: Add a few chopped jalapeños or a teaspoon of chili flakes.
- Creamy tomato: Swap half the broth for tomato puree and stir in cream at the end.
- Herb twist: Swap parsley for basil or cilantro for a fresher finish.
These variations allow you to match dietary needs or simply surprise your guests with a unique twist.
Final Words
Cooking soup for fifty is not just about quantity-it’s about creating a shared, comforting experience. It’s about timing, scaling, and a little bit of patience. But once your guests take that first spoonful and their eyes light up, you’ll realize the effort was worth it.
Big-batch cooking teaches valuable lessons about balance, organization, and flavor layering. Once you master this, you’ll never hesitate to cook for any crowd.
FAQs
How Do I Scale A Regular Soup Recipe To Serve 50 People?
To scale a soup recipe for 50 people, multiply each ingredient by the factor needed to reach 50 servings. For example, if the original recipe serves 4, multiply each ingredient by 12.5. Be cautious with seasonings, as they may require less scaling and should be adjusted gradually during cooking.
What Type Of Soup Is Best For Serving A Large Group?
Hearty soups like vegetable, chicken noodle, minestrone, chili, or bean soups work best for large groups because they are easy to prepare in large quantities, are cost-effective, and can accommodate dietary restrictions with minor adjustments.
How Much Liquid Do I Need For 50 Servings Of Soup?
On average, one serving of soup is 1 to 1.5 cups. For 50 servings, you will need approximately 50 to 75 cups of liquid, which equals 12.5 to 18.75 liters. Always allow extra for evaporation and taste adjustments.
Can I Prepare The Soup In Advance For A Large Gathering?
Yes, most soups can be made 1-2 days in advance. Store in the refrigerator and reheat gently before serving. For very large batches, use multiple containers or large stockpots and ensure the soup is cooled quickly to prevent bacterial growth.
What Equipment Is Required To Cook Soup For 50 People?
You will need large stockpots (at least 12-20 liters), a long-handled ladle, large stirring spoons, cutting boards, and knives. If available, commercial-sized soup kettles or slow cookers can simplify preparation and serving.
How Do I Ensure Even Cooking In Such A Large Batch?
Stir frequently to distribute heat evenly, and monitor the temperature to prevent scorching. Consider cooking in two or more smaller pots if your cookware cannot accommodate the full batch efficiently.
How Should I Adjust Seasoning For A Soup Recipe Scaled To 50 Servings?
Scale salt, pepper, and other spices cautiously, often at 75-90% of the multiplied amount initially. Taste frequently during cooking and adjust gradually, as flavors concentrate differently in large volumes.
What Are Some Cost-effective Tips For Making Soup For 50 People?
Use seasonal vegetables, dried beans, or bulk pasta instead of expensive ingredients. Buy meat in bulk or use bone-in cuts for flavor. Stretching the soup with grains or legumes can also reduce costs while maintaining volume and taste.
How Long Will It Take To Cook A Soup For 50 People?
Cooking time depends on the ingredients, but large batches generally require 1.5 to 3 hours. Hard vegetables, beans, and meats take longer to cook thoroughly in large volumes. Plan for prep and simmering time accordingly.
How Should I Serve Soup For 50 People At An Event?
Use large serving pots or a soup kettle with ladles. Consider buffet-style serving with bowls or cups. Keep the soup warm with slow cookers or chafing dishes. Label the soup and provide toppings or condiments on the side for customization.