25 Delicious Okra Soup Recipes Spicy

Feeling adventurous in the kitchen? Okra soup, with its rich flavors and spicy kick, is the perfect dish to warm your soul and spice up your mealtime routine. Whether you’re a seasoned chef or a curious newbie, our roundup of 25 delicious okra soup recipes will inspire you to explore this versatile vegetable in ways you’ve never imagined. Dive in and discover your next favorite comfort food!

Spicy Okra Soup with Shrimp

Hold onto your hats, folks, because we’re about to dive into a bowl of Spicy Okra Soup with Shrimp that’s so good, it’ll make your taste buds do a happy dance. This dish is the perfect blend of spicy, savory, and downright delicious, guaranteed to warm you up from the inside out.

Ingredients

• Okra – 1 lb
• Shrimp – 1 lb
• Tomato paste – 2 tbsp
• Chicken broth – 4 cups
• Garlic – 3 cloves
• Onion – 1 medium
• Red pepper flakes – 1 tsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and minced garlic to the pot, sautéing until translucent, about 3 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
3. Stir in tomato paste and red pepper flakes, cooking for another minute to deepen the flavors.
4. Pour in chicken broth, bringing the mixture to a boil. Tip: Use homemade broth if you can for an extra flavor boost.
5. Add okra and salt, reducing heat to simmer for 20 minutes until okra is tender. Tip: Stir occasionally to prevent sticking.
6. Gently add shrimp to the pot, cooking until they turn pink and opaque, about 3 minutes.

Brace yourself for a soup that’s brimming with bold flavors and a texture that’s just the right amount of hearty. Serve it with a side of crusty bread to soak up every last drop, or go wild and ladle it over a bed of rice for an extra satisfying meal.

Creamy Okra Soup with Coconut Milk

Let’s face it, okra doesn’t always get the love it deserves, but this Creamy Okra Soup with Coconut Milk is here to change that. It’s like a warm hug in a bowl, with a tropical twist that’ll make your taste buds do a happy dance.

Ingredients

• Okra – 1 lb, sliced
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 2 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Toss in sliced okra, stirring occasionally for 5 minutes to slightly soften.
4. Pour in chicken broth, bringing the mixture to a gentle boil, then reduce heat to low.
5. Simmer uncovered for 15 minutes, allowing the flavors to meld beautifully.
6. Stir in coconut milk, salt, and black pepper, heating through for another 5 minutes without boiling to preserve the coconut milk’s creaminess.
7. Remove from heat and let sit for 2 minutes to thicken slightly.

This soup boasts a velvety texture with the okra’s natural sliminess magically transformed into silkiness. The coconut milk adds a rich, creamy depth that pairs unexpectedly well with the okra’s earthy notes. Serve it with a sprinkle of chili flakes for a kick or alongside crusty bread to soak up every last drop.

Hearty Okra and Tomato Soup

Now, who said okra can’t be the star of the show? This Hearty Okra and Tomato Soup is here to prove the naysayers wrong with its bold flavors and comforting warmth. Perfect for those days when you need a hug in a bowl, this dish is a playful twist on the classic, ready to win over even the most skeptical of eaters.

Ingredients

• Okra – 1 lb
• Tomatoes – 2 cups, diced
• Onion – 1, medium, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: If the garlic starts to brown too quickly, lower the heat slightly to avoid bitterness.
4. Stir in the diced tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.
5. Add the okra to the pot, stirring to combine with the tomato and onion mixture. Cook for 3 minutes to slightly soften the okra.
6. Tip: To reduce the sliminess of okra, make sure it’s completely dry before adding it to the pot.
7. Pour in the vegetable broth, then season with salt and black pepper. Bring the mixture to a boil.
8. Once boiling, reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally.
9. Tip: For a thicker soup, mash some of the okra against the side of the pot during the last 5 minutes of cooking.
10. After 20 minutes, remove the pot from the heat. Taste and adjust seasoning if necessary.

Unbelievably satisfying, this soup boasts a velvety texture with a slight crunch from the okra, all swimming in a rich, tomatoey broth. Serve it with a side of crusty bread for dipping, or get creative by topping it with a dollop of sour cream and a sprinkle of fresh herbs for an extra layer of flavor.

Okra Soup with Chicken and Rice

Picture this: a bowl so comforting, it hugs you back—okra soup with chicken and rice, the unsung hero of weeknight dinners. It’s like your favorite cozy sweater, but edible and packed with more flavor than your last relationship.

Ingredients

• Chicken thighs – 1 lb
• Okra – 2 cups, sliced
• White rice – 1 cup
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering, about 2 minutes. Tip: If the oil smokes, it’s too hot—start over to avoid bitterness.
2. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t crowd the pot; cook in batches if necessary for the perfect sear.
3. Remove chicken and set aside. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
4. Add sliced okra, stirring occasionally, until slightly tender, about 3 minutes. Tip: Okra’s sliminess is its superpower—it thickens the soup beautifully.
5. Pour in chicken broth and bring to a boil. Add rice, salt, and black pepper, then reduce heat to low.
6. Return chicken to the pot, cover, and simmer for 20 minutes until rice is tender and chicken is cooked through.
7. Remove from heat and let stand for 5 minutes before serving.

Kindly behold: a soup that’s a symphony of textures—silky okra, tender chicken, and fluffy rice. Serve it with a sprinkle of red pepper flakes for a kick, or a squeeze of lemon to brighten the flavors. Either way, it’s a bowlful of love.

Vegetarian Okra Soup with Spinach

Now, let’s dive into a bowl of comfort that’s as quirky as it is wholesome—Vegetarian Okra Soup with Spinach. This dish is a vibrant hug in a bowl, perfect for those days when you’re craving something hearty but want to keep it light and veggie-packed.

Ingredients

• Okra – 2 cups, sliced
• Spinach – 3 cups, chopped
• Vegetable broth – 4 cups
• Tomatoes – 1 cup, diced
• Onion – 1, medium, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent and fragrant.
3. Tip: Stir constantly to prevent garlic from burning—it’s the difference between flavor and bitterness.
4. Add diced tomatoes, cooking for another 5 minutes until they start to break down.
5. Pour in vegetable broth, bringing the mixture to a gentle boil.
6. Tip: A rolling boil can make the veggies mushy, so keep it at a simmer for the best texture.
7. Stir in sliced okra, reducing heat to low, and let it simmer for 15 minutes.
8. Add chopped spinach, salt, and black pepper, cooking for an additional 5 minutes until spinach is wilted.
9. Tip: For an extra kick, a pinch of red pepper flakes can add a nice warmth to the soup.
10. Remove from heat and let it sit for 5 minutes to allow flavors to meld.

Combining the slight crunch of okra with the silkiness of spinach, this soup is a textural dream. Serve it with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein punch. Comfort in a bowl has never tasted so good.

Okra Soup with Beef and Potatoes

Ready to dive into a bowl of comfort that’s as hearty as it is hilarious? This Okra Soup with Beef and Potatoes is like a warm hug from your grandma, if your grandma was a sassy chef who knew her way around a spice rack.

Ingredients

• Beef – 1 lb, cubed
• Okra – 2 cups, sliced
• Potatoes – 2, diced
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 4 cups
• Salt – 1 tsp
• Pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t crowd the pot; work in batches if necessary.
3. Throw in onions and garlic, sautéing until fragrant, about 2 minutes. Tip: Keep stirring to avoid burning.
4. Stir in tomato paste, coating the beef and onions evenly, about 1 minute.
5. Pour in beef broth, scraping the bottom of the pot to lift any browned bits, then bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes. Tip: This slow cook makes the beef tender.
7. Add okra and potatoes, simmering uncovered for another 20 minutes until potatoes are fork-tender.
8. Season with salt and pepper, stirring well to combine.

Just imagine the okra’s slight crunch against the melt-in-your-mouth beef and creamy potatoes. Serve it with a side of crusty bread to sop up every last drop of that flavorful broth, or go wild and ladle it over a bed of rice for a carb-loaded delight.

Spicy Okra and Corn Soup

Spicy Okra and Corn Soup is the kind of dish that sneaks up on you—first with its vibrant colors, then with a kick that says, ‘Hey, remember me?’ It’s a bowlful of summer that’s as fun to make as it is to eat, proving that sometimes, the simplest ingredients throw the best parties.

Ingredients

• Okra – 1 cup, sliced
• Corn kernels – 1 cup
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
3. Toss in the sliced okra, stirring occasionally until it starts to soften, about 5 minutes. Tip: A little browning adds flavor, but too much can turn bitter.
4. Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce heat to simmer for 10 minutes.
5. Add corn kernels, simmering for another 5 minutes until the corn is tender. Tip: Frozen corn works in a pinch—no need to thaw.
6. Season with salt, stirring well to combine. Taste and adjust seasoning if necessary.

Bold flavors and a silky texture make this soup a standout. Serve it with a sprinkle of extra red pepper flakes for those who dare, or a dollop of cool yogurt to tame the heat. Either way, it’s a bowl that begs to be slurped.

Okra Soup with Smoked Turkey

Craving something that hugs your soul with every spoonful? Let’s dive into the world of Okra Soup with Smoked Turkey, where comfort meets a smoky twist, and your taste buds throw a little party.

Ingredients

• Okra – 1 lb
• Smoked turkey leg – 1
• Chicken broth – 4 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Vegetable oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes.
3. Stir in tomato paste, cooking for another 2 minutes to deepen the flavor.
4. Add the smoked turkey leg and chicken broth, bringing to a boil. Then, reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with smoky goodness.
5. While the soup simmers, slice the okra into ½-inch pieces. Tip: For less slime, sauté okra in a separate pan for 5 minutes before adding to the soup.
6. After 30 minutes, remove the turkey leg, shred the meat, and return it to the pot.
7. Add the okra to the pot, simmering uncovered for 10 minutes until the okra is tender but still vibrant. Tip: Stir occasionally to prevent sticking.
8. Season with salt and black pepper, adjusting to your liking. Tip: A splash of lemon juice can brighten the flavors before serving.

Every spoonful of this soup is a cozy embrace, with the okra’s slight crunch playing off the smoky, tender turkey. Serve it over a mound of fluffy rice or with a side of crusty bread to sop up every last drop of goodness.

Okra and Lentil Soup

Who knew that okra and lentils could throw such a fabulous party in your mouth? This soup is the unsung hero of comfort food, blending the earthy vibes of lentils with okra’s quirky texture, all in a broth that’s basically a warm hug.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Okra – 1 cup, sliced
• Lentils – 1 cup
• Vegetable broth – 4 cups
• Cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until onions are translucent. Tip: Keep stirring to avoid burning the garlic.
3. Stir in sliced okra, cooking for another 5 minutes until it starts to soften. Tip: Okra’s sliminess is its charm, don’t fight it.
4. Add lentils, vegetable broth, cumin, salt, and black pepper. Bring to a boil.
5. Reduce heat to low (200°F), cover, and simmer for 25 minutes until lentils are tender. Tip: Peek occasionally to stir and prevent sticking.
6. Remove from heat and let sit for 5 minutes to thicken.

Alright, this soup is a texture lover’s dream with the lentils’ creaminess playing off the okra’s slight crunch. Serve it with a dollop of yogurt or over rice for a meal that’s as hearty as it is heartwarming.

Okra Soup with Fish and Plantains

Unbelievably, this Okra Soup with Fish and Plantains is the culinary equivalent of a warm hug on a chilly evening—comforting, slightly slimy in the best way possible, and packed with flavors that dance on your palate like they’re at a summer festival.

Ingredients

• Okra – 2 cups, sliced
• Fish fillets – 1 lb, cut into chunks
• Plantains – 2, sliced
• Tomatoes – 1 cup, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Water – 4 cups
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped onion and minced garlic to the pot, sautéing until translucent, about 3 minutes.
3. Tip: Stir frequently to prevent burning, unlocking those sweet, aromatic flavors.
4. Introduce diced tomatoes to the pot, cooking until they break down into a saucy consistency, roughly 5 minutes.
5. Pour in water, bringing the mixture to a gentle boil.
6. Add sliced okra, fish chunks, and plantains to the pot, seasoning with salt and pepper.
7. Tip: For a thicker soup, let it simmer uncovered; for more broth, cover the pot.
8. Simmer the soup on low heat (200°F) for 20 minutes, or until the fish is cooked through and the plantains are tender.
9. Tip: Resist the urge to stir too much—okra’s magic thickens the soup naturally.
10. Adjust seasoning if necessary, then remove from heat.

Every spoonful of this soup is a texture party—silky okra, flaky fish, and sweet plantains create a harmony that’s music to your mouth. Serve it with a side of crusty bread to sop up every last drop, or go traditional with a mound of steamed rice for a heartier meal.

Okra Soup with Pork and Beans

Y’all ready to dive into a bowl of comfort that’s as quirky as it is delicious? This Okra Soup with Pork and Beans is the culinary equivalent of a cozy blanket on a chilly evening, with a twist that’ll keep your taste buds on their toes.

Ingredients

• Okra – 2 cups, sliced
• Pork shoulder – 1 lb, cubed
• Canned beans – 1 can (15 oz), drained
• Chicken broth – 4 cups
• Tomato paste – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add cubed pork shoulder to the pot. Sear until all sides are golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add tomato paste, salt, and black pepper. Stir to coat the pork evenly.
5. Pour in chicken broth, scraping the bottom of the pot to loosen any browned bits. Tip: Those bits are flavor gold!
6. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30 minutes.
7. Add sliced okra and drained beans to the pot. Simmer for another 15 minutes. Tip: The okra should be tender but still slightly crisp.
8. Remove from heat and let sit for 5 minutes before serving.

Velvety okra meets hearty pork and beans in this soup, creating a texture that’s both silky and substantial. Serve it with a side of crusty bread to sop up every last drop, or get fancy with a dollop of sour cream on top for a creamy contrast.

Okra Soup with Crab Meat

Kickstart your culinary adventure with this Okra Soup with Crab Meat, a dish that’s as fun to make as it is to devour, blending the slimy charm of okra with the luxurious touch of crab meat. Perfect for those who love their meals with a side of personality and a dash of daring!

Ingredients

• Okra – 2 cups, sliced
• Crab meat – 1 lb
• Chicken broth – 4 cups
• Tomatoes – 1 cup, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped onion and minced garlic to the pot, sautéing until translucent, about 3 minutes.
3. Tip: Stir constantly to prevent garlic from burning, which can make it bitter.
4. Add diced tomatoes to the pot, cooking until they start to break down, about 5 minutes.
5. Tip: Use the back of your spoon to mash the tomatoes slightly for a thicker soup base.
6. Pour in chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes.
7. Add sliced okra to the pot, simmering until tender, about 15 minutes.
8. Tip: Stir occasionally to prevent okra from sticking to the bottom of the pot.
9. Gently fold in crab meat, cooking just until heated through, about 3 minutes.
10. Season with salt and black pepper, stirring to combine.

Every spoonful of this soup is a delightful contrast of textures, from the tender okra to the succulent crab meat, all swimming in a richly flavored broth. Serve it with a side of crusty bread to sop up every last drop, or over a bed of steamed rice for a heartier meal.

Okra Soup with Sausage and Kale

Zesty and zippy, this Okra Soup with Sausage and Kale is the kind of dish that makes you forget you’re eating your veggies—until you remember how good they are for you. It’s a hearty, flavor-packed bowl that’s perfect for those days when you want something comforting but not too heavy.

Ingredients

• Okra – 1 lb
• Sausage – 1 lb
• Kale – 2 cups
• Chicken broth – 4 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Slice the sausage into ½-inch pieces and add to the pot, browning on all sides, about 5 minutes.
4. Trim the okra and slice into ½-inch pieces, then add to the pot along with the chicken broth.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. While the soup simmers, remove the stems from the kale and chop the leaves into bite-sized pieces.
7. Add the kale to the pot, stirring until wilted, about 3 minutes.
8. Season with salt and black pepper, then serve hot.

Now, this soup is a textural dream—silky okra, hearty sausage, and just-wilted kale come together in a broth that’s rich but not overpowering. Try serving it with a side of crusty bread for dipping, or over a bed of rice for an extra-filling meal.

Okra Soup with Lamb and Barley

Picture this: a bowl so hearty it could bench press more than your gym buddy, packed with tender lamb, quirky okra, and barley that’s been soaking up flavors like a sponge at a sauce party. This isn’t just soup; it’s a hug in a bowl.

Ingredients

• Lamb shoulder – 1 lb, cubed
• Okra – 2 cups, sliced
• Pearl barley – 1 cup
• Chicken stock – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb cubes, searing until all sides are golden brown, approximately 5 minutes. Tip: Don’t crowd the pot; work in batches if necessary for the perfect sear.
3. Stir in okra and barley, cooking for 3 minutes to lightly toast the barley.
4. Pour in chicken stock, bringing the mixture to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the lamb is fork-tender.
6. Season with salt and pepper, stirring well to combine. Tip: Taste and adjust seasoning before serving to ensure every spoonful is perfect.

Hearty doesn’t begin to cover it—this soup’s got the creamy texture from the okra, a rich depth from the lamb, and a chewiness from the barley that’ll make you forget all about that sad desk salad. Serve it with a crusty bread for dipping, or go wild and top it with a dollop of yogurt for a tangy twist.

Okra Soup with Duck and Sweet Potatoes

Who knew that okra, duck, and sweet potatoes could throw such a flavorful party in your mouth? This soup is like the ultimate comfort food mashup you never knew you needed—until now.

Ingredients

• Duck legs – 2
• Okra – 1 cup, sliced
• Sweet potatoes – 2 cups, diced
• Chicken stock – 4 cups
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F. This is where the magic starts, folks.
2. Heat olive oil in a large pot over medium heat. Add duck legs, skin side down, and cook until golden brown, about 5 minutes per side. Pro tip: Don’t rush this step; crispy skin is key.
3. Remove duck legs and set aside. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
4. Add okra and sweet potatoes to the pot, stirring to coat them in the garlicky goodness.
5. Pour in chicken stock, then return the duck legs to the pot. Season with salt and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes. Tip: Keep the lid on to trap all those savory flavors.
7. After simmering, remove the duck legs, shred the meat, and return it to the pot. Final tip: This step ensures every spoonful is packed with ducky delight.
8. Serve hot. Voilà! The okra thickens the soup beautifully, while the sweet potatoes add a hint of sweetness that plays off the rich duck. Try garnishing with a sprinkle of fresh herbs for an extra pop of color and flavor.

Okra Soup with Quinoa and Vegetables

Never has a soup packed such a punch of nutrition and flavor as this Okra Soup with Quinoa and Vegetables. It’s like a hug in a bowl, but one that’s also secretly a personal trainer.

Ingredients

• Okra – 2 cups, sliced
• Quinoa – 1 cup
• Vegetable broth – 4 cups
• Tomatoes – 1 cup, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Don’t rush the onions; their sweetness is the secret base of your soup’s flavor.
4. Stir in diced tomatoes and cook for another 3 minutes, until they start to soften.
5. Add sliced okra, quinoa, and vegetable broth to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. Tip: Keep the lid on to trap all those good flavors inside.
8. Season with salt and black pepper, stirring well to distribute the seasoning.
9. Simmer uncovered for an additional 5 minutes to slightly thicken the soup.
10. Tip: The soup should coat the back of a spoon when it’s ready.

Velvety with a slight crunch from the okra, this soup is a texture lover’s dream. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra layer of flavor.

Okra Soup with Goat Meat and Yam

Venture into the heart of comfort food with a dish that’s as fun to make as it is to eat—okra soup with goat meat and yam. This bowl of goodness is a playful dance of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• Goat meat – 1 lb
• Okra – 2 cups, sliced
• Yam – 1 cup, cubed
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Tomato paste – 2 tbsp
• Vegetable oil – 2 tbsp
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat (350°F) until shimmering.
2. Add chopped onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in goat meat, browning on all sides for 5 minutes—this locks in those juicy flavors.
4. Mix in tomato paste, coating the meat evenly, and cook for another 2 minutes.
5. Pour in water, bring to a boil, then reduce heat to low (200°F), simmering for 30 minutes.
6. Add yam cubes, simmer for 15 minutes until they start to soften—patience is key here.
7. Toss in sliced okra, cooking for 5 minutes to keep that signature crunch.
8. Season with salt, stir well, and remove from heat.

Mmm, the result? A symphony of textures—tender goat meat, soft yam, and crisp okra in a rich, savory broth. Serve it up with a side of crusty bread for dipping, or go wild and pair it with a chilled glass of your favorite white wine.

Okra Soup with Tofu and Mushrooms

Get ready to dive into a bowl of comfort that’s as quirky as it is delicious! Our Okra Soup with Tofu and Mushrooms is the culinary equivalent of a warm hug, with a side of sass.

Ingredients

• Okra – 2 cups
• Tofu – 1 cup, cubed
• Mushrooms – 1 cup, sliced
• Vegetable broth – 4 cups
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic and sauté for 1 minute, or until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Toss in the okra, stirring occasionally, for 5 minutes until it starts to soften.
4. Add mushrooms and cook for another 3 minutes, until they begin to release their juices.
5. Pour in the vegetable broth and bring the mixture to a boil (212°F).
6. Reduce heat to low (200°F), add tofu cubes, and simmer for 10 minutes. Tip: Gently stir to keep the tofu from breaking apart.
7. Season with salt, then let the soup sit for 5 minutes off the heat. Tip: This allows the flavors to meld beautifully.

Perfectly balanced between slinky and hearty, this soup boasts a melody of textures that’ll make your taste buds sing. Serve it with a sprinkle of chili flakes for an extra kick or alongside crusty bread for the ultimate comfort meal.

Okra Soup with Clams and Cornbread

Venture into the heart of Southern comfort with a bowl that’s as rebellious as it is traditional—okra soup with clams, paired with a side of golden cornbread. This dish is a playful nod to the sea and the soil, blending briny clams with earthy okra, all while your cornbread plays the loyal sidekick, ready to sop up every last drop.

Ingredients

• Okra – 1 lb
• Clams – 2 lbs
• Cornmeal – 1 cup
• Flour – 1 cup
• Buttermilk – 1 cup
• Egg – 1
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Butter – 2 tbsp
• Water – 4 cups

Instructions

1. Rinse 2 lbs of clams under cold water, discarding any that are open or cracked.
2. In a large pot, bring 4 cups of water to a boil over high heat. Add clams, cover, and steam for 5-7 minutes until shells open. Tip: Discard any clams that don’t open—they’re not playing nice.
3. Remove clams from pot, reserving the broth. Shuck clams, setting meat aside.
4. Slice 1 lb of okra into ½-inch pieces. In the same pot, melt 1 tbsp butter over medium heat, add okra, and sauté for 5 minutes until slightly tender.
5. Return clam broth to the pot, bring to a simmer, and cook okra for 10 minutes. Tip: Stir occasionally to prevent sticking—okra can be clingy.
6. Preheat oven to 425°F. In a bowl, mix 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1 tsp salt.
7. Whisk together 1 cup buttermilk and 1 egg, then stir into dry ingredients until just combined. Tip: Don’t overmix—cornbread likes to keep it casual.
8. Melt 1 tbsp butter in a cast-iron skillet, pour in batter, and bake for 20 minutes until golden.
9. Add clam meat to the soup, heat through for 2 minutes, and serve hot with cornbread.

Unleash the symphony of textures in every bite—the soup’s silky okra and tender clams against the cornbread’s crumbly, buttery goodness. Serve it in deep bowls with extra cornbread on the side, because let’s face it, one piece is never enough.

Okra Soup with Venison and Wild Rice

Let’s dive into a bowl of comfort that’s as adventurous as your last camping trip—okra soup with venison and wild rice. This dish is a hearty hug in a bowl, perfect for those days when you’re craving something wild yet wonderfully familiar.

Ingredients

• Okra – 2 cups
• Venison – 1 lb
• Wild rice – 1 cup
• Chicken broth – 4 cups
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until translucent, roughly 3 minutes.
3. Increase heat to medium-high, add venison, and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
4. Stir in okra, wild rice, chicken broth, salt, and black pepper, bringing the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the wild rice is tender. Tip: Stir occasionally to prevent sticking.
6. Check seasoning and adjust if necessary, then let the soup sit for 5 minutes off the heat. Tip: This allows the flavors to meld beautifully.

Kick back and savor the silky okra, tender venison, and nutty wild rice in every spoonful. Serve it with a side of crusty bread for dipping, or go wild and top it with a sprinkle of crispy fried onions for an extra crunch.

Okra Soup with Squash and Chickpeas

Kick off your culinary adventure with this Okra Soup with Squash and Chickpeas, a dish that’s as fun to make as it is to eat, promising a symphony of flavors that’ll have your taste buds dancing. Perfect for those days when you crave something hearty yet healthy, this soup is a playful twist on comfort food that doesn’t skimp on the yum factor.

Ingredients

– Okra – 1 cup
– Butternut squash – 2 cups, cubed
– Chickpeas – 1 can (15 oz), drained
– Vegetable broth – 4 cups
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add minced garlic, sautéing for 30 seconds until fragrant—just enough to wake up the neighbors.
3. Toss in the cubed butternut squash, stirring occasionally for 5 minutes until it starts to soften.
4. Pour in the vegetable broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes.
5. Add the okra and chickpeas, simmering for another 15 minutes until the okra is tender but still vibrant.
6. Season with salt and black pepper, stirring well to combine all the flavors.
7. Tip: For a thicker soup, mash some of the chickpeas against the side of the pot before serving.
8. Tip: If the okra’s sliminess isn’t your thing, a splash of lemon juice can help reduce it.
9. Tip: Garnish with fresh herbs or a dollop of yogurt for an extra layer of flavor.
This soup is a delightful mix of creamy chickpeas, tender squash, and the unique texture of okra, offering a comforting bowl that’s both nutritious and satisfying. Serve it with a side of crusty bread to soak up every last drop, or get creative by topping it with toasted seeds for a crunchy contrast.

Okra Soup with Pheasant and Herbs

Whisking you away to a culinary adventure that’s as quirky as it is delicious, let’s dive into a bowl of comfort that’s got more personality than your average soup. This dish is a playful twist on tradition, blending the earthy charm of okra with the gamey sophistication of pheasant, all tied together with a bouquet of herbs that’ll make your taste buds sing.

Ingredients

• Okra – 2 cups
• Pheasant – 1 lb, diced
• Chicken broth – 4 cups
• Garlic – 2 cloves, minced
• Thyme – 1 tbsp
• Rosemary – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced pheasant, searing until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Toss in minced garlic, stirring for 30 seconds until fragrant.
4. Pour in chicken broth, scraping the bottom of the pot to lift those flavorful bits.
5. Add okra, thyme, rosemary, salt, and black pepper, stirring to combine.
6. Bring to a boil, then reduce heat to low, simmering uncovered for 25 minutes. Tip: The soup should bubble gently; adjust heat as needed.
7. Skim off any foam that rises to the surface for a clearer broth. Tip: A slotted spoon works best here.
8. After simmering, remove from heat and let stand for 5 minutes.

Finale: This soup is a textural dream—silky okra meets tender pheasant in a broth that’s herbaceous with just the right kick. Serve it with a crusty bread for dipping, or go wild and ladle it over a mound of fluffy rice for a heartier meal.

Okra Soup with Lobster and Cream

Kickstart your culinary adventure with a bowl of Okra Soup with Lobster and Cream, where the ocean meets the garden in a creamy, dreamy embrace. This dish is like a love letter to your taste buds, sealed with a buttery lobster kiss.

Ingredients

• Okra – 1 lb
• Lobster – 2, medium
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Water – 4 cups

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the okra and boil for 5 minutes until slightly tender, then drain and set aside. Tip: Don’t overcook the okra to keep its vibrant green color.
3. In the same pot, melt butter over medium heat and sauté minced garlic until fragrant, about 1 minute.
4. Add the boiled okra back to the pot, stir to coat with butter and garlic.
5. Pour in heavy cream, stir gently, and let it simmer for 10 minutes on low heat. Tip: Stir occasionally to prevent the cream from sticking to the bottom.
6. Meanwhile, steam the lobsters for 8 minutes until bright red, then remove the meat from the shells.
7. Add the lobster meat to the soup, season with salt and black pepper, and simmer for another 5 minutes. Tip: For an extra flavor boost, add a splash of the lobster steaming water to the soup.

What you’ll get is a velvety soup with the perfect balance of sweetness from the lobster and a slight crunch from the okra. Serve it with a side of crusty bread to dunk into that creamy goodness, or go fancy with a lobster tail garnish on top.

Okra Soup with Rabbit and Root Vegetables

Now, let’s dive into a dish that’s as adventurous as it is comforting, blending the earthy charm of root vegetables with the lean, gamey punch of rabbit, all swimming in a velvety okra soup that’ll have your taste buds doing the cha-cha.

Ingredients

• Okra – 2 cups
• Rabbit meat – 1 lb, cubed
• Carrots – 1 cup, diced
• Potatoes – 1 cup, diced
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add onion and garlic, sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Introduce rabbit meat to the pot, browning on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
4. Stir in carrots and potatoes, cooking for another 3 minutes to slightly soften.
5. Pour in chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Add okra and season with salt and black pepper, simmering for an additional 10 minutes until okra is tender. Tip: Stir gently to avoid breaking the okra.
7. Remove from heat and let stand for 5 minutes before serving.

Flavorful and hearty, this soup boasts a silky texture with a slight crunch from the okra, while the rabbit and root vegetables offer a rustic depth. Serve it with a side of crusty bread to sop up every last drop, or over a bed of steamed rice for a more substantial meal.

Okra Soup with Alligator and Okra

Kickstarting your culinary adventure with a bowl of Okra Soup with Alligator and Okra is like diving into a Louisiana swamp—thrilling, unexpected, and downright delicious. This dish is a bold fusion that’ll have your taste buds dancing the Cajun two-step.

Ingredients

• Alligator meat – 1 lb, cubed
• Okra – 2 cups, sliced
• Chicken broth – 4 cups
• Tomatoes – 1 cup, diced
• Garlic – 2 cloves, minced
• Onion – 1 medium, chopped
• Cajun seasoning – 1 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add alligator meat and sear until golden brown, 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in onion and garlic, cooking until fragrant, about 1 minute.
4. Add okra, tomatoes, and Cajun seasoning, stirring to combine.
5. Pour in chicken broth, bring to a boil, then reduce heat to low. Tip: Skim off any foam for a clearer soup.
6. Simmer uncovered for 45 minutes, stirring occasionally. Tip: The soup is ready when the okra is tender and the flavors have melded.

Finally, this soup boasts a velvety texture with a kick of spice, perfect for ladling over steamed rice or with a side of crusty bread to sop up every last drop. For an extra twist, garnish with fresh parsley or a squeeze of lemon to brighten the deep, savory flavors.

Conclusion

Ready to spice up your mealtime? Our roundup of 25 delicious okra soup recipes offers a treasure trove of spicy, savory options to explore. Whether you’re a seasoned chef or a curious newbie, there’s a bowl here with your name on it. Dive in, find your favorite, and don’t forget to leave a comment or share the love on Pinterest. Happy cooking!

Bella Bacinos