4 Delicious Cannabis Soup Recipes

Tired of the same old brownies and space cakes? Take your edibles to new levels of deliciousness with cannabis soup! Whether you prefer it chunky, velvety, packed with veggies or practically bare, with the help of this article, you can whip up a batch of wholesome weed soup—and you don’t need to be a canna-chef to do so!

Here we’ll share four tasty cannabis soup recipes to satisfy all soup lovers, as well as some simple instructions for making cannabis milk and cannabutter to ensure your weed soup is sufficiently psychoactive.

Understanding Cannabis Soup

The world of cannabis edibles is vast and ever-evolving. While we’re by no means shaming classic weed-infused desserts, for the more adventurous connoisseurs, or simply for those who love nothing more than a warm bowl between their hands, cannabis soup offers a unique edible option.

What Is Cannabis Soup?

Cannabis soup is not a complex concept. At its core, it is simply soup containing decarboxylated cannabis suspended in some sort of fat. For most recipes, this will take the form of cannabutter or cannabis-infused milk.

Why Add Cannabis to Soup?

The beauty of cannabis soup is its versatility. Everything from chowder to chicken noodle can be achieved, catering to all palates and preferences. Whether you want something hearty and filling or light and simple, there’s an option at your disposal.

And, of course, you also get to enjoy a hearty high as an extra reward! That said, you should always be mindful of consuming too much THC, as edibles hit much harder than inhaled cannabis, and the effects last much longer as well.

In fact, the vast majority of ingested THC converts into 11-hydroxy-THC, which is substantially more psychoactive and can easily become overwhelming even in relatively small amounts. And given how tasty your cannabis soup will be, it can be difficult to enjoy in moderation; nevertheless, it’s important!

The Core of Cannabis Soup Making

Now, as mentioned, we can’t proceed with making cannabis soup until we have an edible cannabis extract at the ready. In the case of soup making, you’ll need to create either cannabis milk or cannabutter/oil.

You’ll ensure that the cannabis is decarboxylated—i.e. “activated”, allowing it to produce psychoactive effects.

Furthermore, by suspending the cannabis in a fatty base, you’ll be helping to maximise absorption in the body, as cannabinoids are lipophilic—attracted to fat.

Cannabis Milk: A Key Ingredient

For those extra-creamy recipes, we recommend extracting your cannabis into milk. By following a few simple steps, you’ll have a jar of cannabis milk ready to go in no time. There are also vegan alternatives available if you don’t want to use dairy.

Here’s a quick rundown of how to make cannabis milk:

1. Grind your cannabis—we recommend using about 0.5–1g of cannabis per ¼ litre of milk.
2. Add full-fat milk to a pan over medium heat. Bring it to a light simmer but never allow it to boil.
3. Add your milled cannabis to the milk, stirring thoroughly. From here, allow the mixture to lightly simmer for an hour, stirring every few minutes. Turn down the heat to prevent the milk from boiling, if necessary.
4. After an hour, turn off the heat and allow the mixture to cool.
5. Strain the final mixture through a sieve and cheesecloth, and voila!

For the vegans or lactose-intolerant out there, you can make this same recipe using a milk alternative. While several options are technically viable, by far the best is coconut milk; it will capture a much higher concentration of cannabinoids than the likes of almond, soy, and cashew.

Cannabutter: A Psychoactive Staple

Cannabutter is a staple used in all manner of edibles. Best of all, the process is super simple.

1. Preheat your oven to 110°C. Grind up your cannabis buds/trim. In terms of how much weed to use for a given amount of butter, suggestions range from around 30–50g of weed or trim per 250g of butter.
2. Place your ground cannabis on parchment paper on a baking tray and place it in the oven for 30 minutes to decarboxylate.
3. Now, heat your butter in a pot with some water (to prevent scorching). Once melted, add in your ground, decarbed cannabis and allow it to infuse for 8–24 hours over low heat. You will need to keep topping up the water every hour or so.
4. Once you’re satisfied, turn off the heat and allow the butter to cool. Now, pour the butter through a sieve and cheesecloth into a suitable jar. Place it in the fridge.
5. Once the butter is cooled, it will have separated into the cannabutter itself and the leftover water. Discard the water, and you’re left with viable cannabutter!

For vegans, consider swapping out the butter for coconut oil.

4 Scrumptious Weed Soup Recipes

Without further ado, allow us to offer you four delicious and dependable marijuana soup recipes that are perfect for indulging in solo or sharing with friends at dinner parties and get-togethers.

These recipes all call for cannabutter, but you can also substitute canna-milk for regular milk in any of the relevant recipes as well!

A Twist on a Classic: Cannabis Tomato Soup

Whether you like it by itself or alongside all manner of carb and dairy-loaded delights, tomato soup is a classic. By adding cannabutter to the mix, you have something truly special.

Ingredients

• 4 tbsp cannabutter
• 1 onion, diced
• 2 cloves garlic, minced
• 800g canned crushed tomatoes
• 250ml vegetable broth
• 1 tsp sugar
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper (or dried red pepper flakes)
• 60ml heavy cream
• Fresh basil leaves (optional)

Equipment

• Large pot
• Cutting board
• Stirring spoon
• Immersion blender/regular blender
• Knife

Directions

1. Melt cannabutter in a large pot over medium heat.
2. Add in your diced onion and minced garlic to the pan and cook for about 5 minutes—just until the onion is translucent and the garlic is fragrant. Do not allow anything to brown or burn.
3. Pour in the crushed tomatoes and vegetable broth, then add in the sugar, dried basil and oregano, and salt and pepper. Stir well to combine.
4. Reduce the heat and let the soup simmer for 20–30 minutes.
5. Remove the pot from the heat. In batches, carefully pour the soup into your blender. Or, if you have one, simply use an immersion blender to puree the soup directly in the pot. Puree until smooth.
6. Once you’re satisfied with the texture, add the heavy cream to the mix and put the pot back over low heat. Cook for about 5 minutes and ensure the heavy cream is fully mixed in.
7. Take off the heat, allow to cool, and enjoy with water biscuits, cheese, or whatever else you like.

Savoury and Soul-Warming Chicken and Mushroom Soup

It doesn’t get more wholesome than this creamy chicken and mushroom soup recipe. A bit decadent, yes, but equally nutritious.

Ingredients

• 225g boneless, skinless chicken thighs
• 225g cremini mushrooms
• 3 cloves garlic
• 1 yellow onion
• 3 carrots
• 2 stalks celery
• 1 tbsp olive oil
• 2 tbsp cannabutter
• ½ tsp dried thyme
• 30g flour
• 1l chicken stock
• 1 bay leaf
• 125ml half and half
• Kosher salt and black pepper
• 2 tbsp fresh parsley (optional)
• 1 sprig rosemary (optional)

Equipment

• Large pot
• Cutting board
• Small dish
• Whisk
• Knife

Directions

1. Start by chopping up your chicken thighs into small chunks. Then, slice your mushrooms, celery, and carrots, dice your yellow onion, and mince your garlic.
2. In a large pot, heat olive oil over medium heat. Season your chicken thighs with salt and pepper, then add them to the pan. Cook the chunks until just cooked and golden brown—about 3 minutes. Remove the chicken from the pot and set aside in a small dish.
3. Add cannabutter to the large pot and allow to melt before adding the diced yellow onion, minced garlic, sliced mushrooms, carrots, and celery. Cook just until tender; do not allow to brown. Now, add in your thyme and cook for one minute.
4. Next, add your flour to the pot and whisk until combined and light brown in color. Now, add in your chicken stock, bay leaf, and chicken chunks. Whisk constantly to incorporate everything and allow the mix to thicken slightly. Keep cooking and whisking for about 5 minutes.
5. Once thickened, stir in the half and half and season with salt and pepper to taste. Serve with parsley or rosemary garnish.

Complex and Delightful Cheddar Ale Cannabis Soup

Cheese, cannabis, and ale—it’s hard to imagine a better trio! And that’s exactly what you have to look forward to with this recipe. Absolutely moreish, get acquainted with this classic out of the Northeastern United States.

Ingredients

• 4 slices bacon
• 4 tbsp cannabutter
• 50g onion
• 25g carrot
• 25g celery
• 1 bay leaf
• 120g flour
• 355ml bottle of ale
• 590ml milk
• 400ml chicken broth
• 1 tsp dry mustard
• 450g sharp cheddar cheese
• Salt and pepper to taste

*Consider swapping out 100ml of regular milk with canna-milk.

Equipment

• Large pot
• Cutting board
• Knife
• Small dish
• Whisk

Directions

1. Mince your onion, carrot, and celery. The finer, the better.
2. Cook bacon in a large pan until crispy but not burnt. Remove and set aside on a small dish. When cool, crumble it into small pieces.
3. Melt your cannabutter in the large pan over medium heat. Add in your minced vegetables and your bay leaf. Cook until vegetables are tender, around 5 minutes, stirring regularly.
4. Now, add in your flour and stir to combine. Cook, stirring continuously, for around 3 minutes.
5. Whisk in your ale and keep whisking for about 2 minutes until the mix has thickened. Next, whisk in the milk, dry mustard, and chicken broth. Bring the mix to a simmer, whisking regularly.
6. Once everything is nice and consistent, remove the bay leaf, then start adding in the cheese, one handful at a time. Give the cheese a proper stir with each handful to ensure an even mix. Once you’ve added all the cheese, remove the pot from the heat.
7. All that’s left to do is garnish each bowl with crumbled bacon and some freshly grated cheese to top it off!

Hearty and Nutritious Cream of Cannabis Vegetable Soup

For something fragrant, herbaceous, and filled with veggies, try this cream of cannabis soup. And don’t worry, though it may be filled with green goodness (including cannabis), it also contains a good helping of heavy cream to add that bit of decadence.

Ingredients

• 750ml vegetable stock
• 150g broccoli, chopped
• 2 tbsp cannabutter
• 35g red onion, chopped
• 150g celery, sliced
• 1 tbsp flour
• 500ml heavy cream
• 2 cloves garlic, finely chopped
• Handful fresh cilantro, chopped
• Pinch of black pepper

Equipment

• Large pot
• Medium saucepan
• Knife
• Whisk

Directions

1. Place your large pot on the stove over high heat. Add in the vegetable stock followed by the chopped broccoli. Allow to cook for 5 minutes.
2. In a separate saucepan, melt the cannabutter over medium heat. Add in the onion, celery, and garlic; cook for 3 minutes.
3. Now, stir in the flour and incorporate well, making a thick mixture.
4. Add the flour mixture to the large pot and allow the whole mix to simmer, whisking frequently. Once simmering, add in the heavy cream and allow to cook for 5 additional minutes.
5. Serve with chopped cilantro and black pepper.

Fill Your Belly With Warm Weed Soup

Now you’re equipped with four ganja soup recipes to satisfy all cravings and preferences. If you’ve never considered putting weed in soup before, we know you will now! While we’ve only scratched the surface of the world of weed soups, we know that each of the above recipes is bound to please. Which one has your mouth watering the most?

DisclaimerWhen consumed, THC metabolizes into 11-hydroxy-THC, which enters the body through the stomach and liver, resulting in a significantly stronger effect due to its increased affinity for CB1 receptors in the brain.

Ensure accurate portion control. Begin with small doses and gradually increase to develop tolerance.

Remember: Set and Setting will help you deal with various situations.

Stay Cultivated.