Warm Up with 7 Disney Soup Recipes from the Disney Recipe Vault

Disney has released seven soup recipes for National Soup Month including dishes from Disney Cruise Line, Disney California Adventure Park, Carnation Café, Boma – Flavors of Africa, Narcoossee's, and King Stefan's Banquet Hall. Several recipes come from retired menus and are only available in this at-home version.

Disney Parks is warming up for National Soup Month and National Homemade Soup Day with seven soup recipes straight from the Disney Recipe Vault. The collection spans ships and theme parks, including favorites from Disney Cruise Line, Disney California Adventure Park, Disneyland Park, Disney's Animal Kingdom Lodge, and even a vintage recipe from the original Cinderella's Royal Table space.

January is National Soup Month and February 4 is National Homemade Soup Day, and Disney's collection offers something for every comfort-food craving — from a sweet curry-apple soup to a hearty beef and barley. Several recipes come from restaurants where the dish is no longer on the menu, making these at-home versions the only way to enjoy them.

Sweet and Savory Starters: Curry Carrot Apple and Cheesy Enchilada

The first two recipes come from Disney Cruise Line and Fiddler, Fifer & Practical Cafe at Disney California Adventure Park. The Curry, Carrot, and Apple Soup can easily be made plant-based with vegetable broth, while the Cheesy Enchilada Soup is finished with fried tortilla strips for crunch.

Curry, Carrot, and Apple Soup (4 servings): Heat oil in a heavy pot and cook curry powder 2-3 minutes. Add diced carrots, onions, and apple; sauté 5 minutes. Stir in broth, cover, bring to a boil, then simmer 20-25 minutes until very soft. Roast thin carrot curls at 400°F for 3-5 minutes. Purée soup, season, and top each bowl with yogurt, carrot curls, and parsley.

Cheesy Enchilada Soup (6-8 servings): Fry tortilla strips in 1/4 cup vegetable oil until crisp. Cook onion in 2 tablespoons oil, add garlic, bell pepper, and corn. Stir in chicken stock, tomato puree, salt, chili powder, pepper, sugar, hot sauce, and Worcestershire; simmer 15 minutes. Whisk flour and water into the soup, simmer 4 minutes. Add chicken, cream, sour cream, shredded cheese, and black beans. Garnish with tortilla strips and cilantro.

Loaded Baked Potato, Tomato Florentine, and Impossible Sausage and Kale

Next up, three hearty options including Loaded Baked Potato Soup from Carnation Café at Disneyland Park, Tomato Florentine Soup from Boma – Flavors of Africa at Disney's Animal Kingdom Lodge, and a plant-based IMPOSSIBLE Sausage and Kale Soup from a past EPCOT International Flower & Garden Festival.

Loaded Baked Potato Soup (6 servings): Fry bacon crisp in a stockpot; drain (reserving half for garnish). Cook onions, carrots, and celery in bacon fat until onions are translucent. Add potatoes and cook 4 minutes. Whisk in flour, stirring 5-7 minutes. Add chicken stock and half the bacon. Simmer 25 minutes until potatoes are soft, mashing some for texture. Add whipping cream and simmer 5 minutes. Season and garnish.

Tomato Florentine Soup (6 servings): Cook ground turkey with seasoning salt and pepper in oil until golden. Add carrots, celery, onions, and garlic; cook until onions are translucent. Stir in chicken stock, tomato sauce, diced tomatoes, Worcestershire, bay leaf, and oregano. Simmer covered 30 minutes. Add noodles and spinach before serving.

IMPOSSIBLE Sausage and Kale Soup (6-8 servings): Season plant-based ground meat with paprika, fennel seed, salt, oregano, granulated garlic, anise seed, and crushed red peppers; refrigerate. Brown the sausage in olive oil. Add onion, garlic, and red pepper flakes; cook 5 minutes. Deglaze with white wine. Add potatoes, oregano, and vegetable broth; simmer 10-15 minutes. Stir in dairy-free cooking cream. Thicken with cornstarch slurry. Add chopped kale and sherry vinegar. Top with pesto and toasted flatbread.

Creamy Corn with Crab and Beef and Barley

The final two recipes include the Creamy Corn Soup with Crab from the now-retired menu at Narcoossee's at Disney's Grand Floridian Resort & Spa, and a Beef and Barley Soup from King Stefan's Banquet Hall — the restaurant that once operated in the space now home to Cinderella's Royal Table at Magic Kingdom.

Creamy Corn Soup with Crab (4 servings): Heat oil and butter in a saucepan. Add corn, onions, leeks, celery, carrots, and shallots; cook 5-8 minutes. Add bay leaf, thyme, and garlic; cook 1 minute. Add stock and simmer. Add cream and reduce heat; cook 30 minutes. Purée, strain through a fine mesh sieve. Garnish each bowl with crabmeat and chives.

Beef and Barley Soup (4 servings): Brown seasoned beef in oil, then remove. Cook onions, celery, carrots, garlic, and thyme until vegetables start to brown. Return beef and add broth. Simmer 45 minutes to 1 hour. Add barley and simmer 30 more minutes. Top with scallions.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. These recipes have been converted from larger quantities in the restaurant kitchens.

What This Means for Disney Parks Fans

This collection is a nostalgic treasure because it preserves recipes from several restaurants and menus that no longer exist — the King Stefan's Banquet Hall beef and barley, Narcoossee's corn and crab, and the rotating Boma offerings. For fans who miss those dishes, these are the official Disney versions preserved for the home kitchen.