I’ve attached a video for every recipe below from my favorite home cooks.
When the weather turns cold, there’s nothing quite like a steaming bowl of soup to warm you up. Hearty soups are packed with veggies, protein, and flavor, making them perfect for cozy dinners or quick lunches. From classic chicken noodle to creamy potato and broccoli, these filling recipes will satisfy your hunger and comfort your soul.
Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find soup recipes to suit your taste and skill level. Many can be made in a slow cooker, letting you come home to a ready-made meal. Others are quick enough for busy weeknights. Get ready to grab your spoon and dig into these delicious, warming soups!
Chicken Noodle Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups egg noodles
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until soft.
Stir in garlic and cook for 1 minute.
Pour in chicken broth and bring to a boil.
Add chicken, noodles, and thyme. Reduce heat and simmer for 6-8 minutes until noodles are tender.
Season with salt and pepper. Serve hot and enjoy your comforting chicken noodle soup!
Tomato Soup
You’ll need:
- 2 lbs ripe tomatoes
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
Cut tomatoes in half and place them on a baking sheet with garlic and onion. Drizzle with olive oil and roast for 30-35 minutes.
Transfer roasted vegetables to a large pot. Add broth and bring to a simmer.
Use an immersion blender to puree the soup until smooth.
Stir in chopped basil leaves. Season with salt and pepper.
Serve hot with your favorite toppings like croutons or a swirl of cream.
French Onion Soup
Ingredients:
- 4 large onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 cups beef broth
- 1/4 cup sherry (optional)
- 1 teaspoon dried thyme
- 4 slices French bread
- 1 cup grated Gruyère cheese
Instructions:
Melt butter with olive oil in a large pot over medium heat. Add onions, sugar, and salt.
Cook onions for 45-55 minutes, stirring occasionally, until deep golden brown and caramelized.
Stir in flour and cook for 2-3 minutes.
Pour in beef broth, sherry, and thyme. Simmer for 30 minutes.
Meanwhile, toast bread slices in a 450°F oven until golden brown.
Ladle soup into oven-safe bowls. Top with toasted bread and sprinkle with cheese.
Broil until cheese is melted and bubbly.
Serve hot and enjoy your comforting French onion soup!
Minestrone Soup
You’ll need:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta
- 2 cups chopped spinach
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Stir in garlic and zucchini. Cook for 2 more minutes.
Add beans, tomatoes, and broth. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Add pasta and cook until tender, about 8-10 minutes.
Stir in spinach and cook until wilted.
Season with salt and pepper.
Serve hot and enjoy your hearty minestrone soup!
Potato Leek Soup
You’ll need:
- 2 tbsp butter
- 3 leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds. Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Use an immersion blender to puree the soup until smooth. Stir in cream and season with salt and pepper.
Serve hot, garnished with chopped chives or croutons if you like.
Butternut Squash Soup
Here’s what you’ll need:
- 2 lbs butternut squash, cubed
- 1 medium onion, sliced
- 4 garlic cloves
- 2 tbsp oil
- Salt and pepper
- 4 cups vegetable broth
- 1/2 cup cream (optional)
Instructions:
Preheat your oven to 425°F.
Toss squash, onion, and garlic with oil, salt, and pepper on a baking sheet.
Roast for 25-30 minutes until vegetables are tender.
Transfer roasted veggies to a pot and add broth.
Blend until smooth using an immersion blender.
Simmer for 10 minutes, stirring occasionally.
Stir in cream if desired.
Serve hot and enjoy your comforting butternut squash soup!
Split Pea Soup
Ingredients:
- 1 pound dried split peas
- 1 ham bone or ham hock
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse the split peas and place them in a large pot.
Add the ham bone, onion, carrots, celery, and garlic to the pot.
Pour in the chicken broth and add the bay leaf.
Bring the mixture to a boil, then reduce heat and simmer for about 1 hour.
Remove the ham bone and bay leaf. Shred any meat from the bone and return it to the soup.
Season with salt and pepper to taste.
Serve your delicious split pea soup hot and enjoy!
Chicken Tortilla Soup
You’ll need:
- 1 lb boneless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 can black beans, drained
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
Cook chicken in a pot until done. Remove and shred.
Sauté onion and garlic in the same pot.
Add tomatoes, broth, beans, corn, and spices. Simmer for 15 minutes.
Return shredded chicken to the pot and heat through.
Serve hot with tortilla chips on top.
Beef Barley Soup
Ingredients:
- 1 lb beef stew meat, cubed
- 1 cup pearl barley
- 3 carrots, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 6 cups beef broth
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions:
Heat olive oil in a large pot over medium heat. Add beef and brown on all sides.
Remove beef and set aside. In the same pot, add onions, carrots, and celery. Cook for 5 minutes.
Return beef to the pot. Add barley and beef broth. Bring to a boil.
Reduce heat, cover, and simmer for 1 hour or until beef and barley are tender.
Season with salt and pepper. Stir in fresh parsley before serving.
Enjoy your hearty beef barley soup!
Vegetable Beef Soup
Ingredients:
- 1 pound beef stew meat
- 2 tablespoons oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 6 cups beef broth
- 1 can diced tomatoes
- 2 potatoes, cubed
- 2 carrots, sliced
- 1 cup green beans
- 1 cup corn
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add beef and brown on all sides.
Add onion and garlic. Cook until softened.
Pour in broth and tomatoes. Bring to a boil, then simmer for 1 hour.
Add potatoes, carrots, green beans, and corn. Cook for 30 minutes or until veggies are tender.
Season with salt and pepper. Serve hot and enjoy your hearty soup!
Creamy Mushroom Soup
Ingredients:
- 1 lb mushrooms, sliced
- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme (optional)
Instructions:
Melt butter in a large pot over medium heat. Add mushrooms and cook for 8-10 minutes until browned.
Add onion and garlic. Cook for 1-2 minutes until fragrant.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Stir in heavy cream and cook for another 5 minutes.
Season with salt and pepper. Blend soup if you want a smoother texture.
Serve hot, garnished with fresh thyme if desired. Enjoy your cozy bowl of creamy mushroom soup!
Cheddar Broccoli Soup
Ingredients:
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese
- 1 onion, diced
- 2 carrots, chopped
- 4 cups chicken broth
- 1 cup milk or cream
- 1/4 cup butter
- 1/4 cup flour
- Salt and pepper to taste
Instructions:
Melt butter in a large pot. Add onions and carrots, cook until soft.
Stir in flour and cook for 1 minute.
Slowly pour in broth and milk, whisking to prevent lumps.
Add broccoli, salt, and pepper. Simmer for 15 minutes.
Stir in cheese until melted.
Blend soup if you like it smooth. Serve and enjoy!
Lentil Soup
You’ll need:
- 1 cup dried lentils
- 2 carrots, diced
- 1 onion, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon juice (optional)
Instructions:
Heat olive oil in a large pot. Add onions, carrots, and celery. Cook until soft.
Add garlic and spices. Stir for 1 minute.
Pour in broth, lentils, and tomatoes. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper. Add a squeeze of lemon if you like.
Serve hot and enjoy your homemade lentil soup!
Clam Chowder
You’ll need:
- 4 slices bacon, diced
- 1 onion, chopped
- 2 potatoes, cubed
- 3 cans chopped clams with juice
- 2 cups water
- 1 cup half-and-half
- 2 tablespoons flour
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions:
Cook bacon in a large pot until crispy. Set half aside.
Add onion to the pot and cook until soft.
Stir in potatoes and water. Bring to a boil, then simmer for 15 minutes.
Mix flour with 1/2 cup half-and-half in a bowl.
Pour the mixture into the pot and stir well.
Add clams with juice and remaining half-and-half. Simmer for 5 minutes.
Season with salt and pepper.
Serve hot, topped with reserved bacon and fresh parsley.
Chicken Pot Pie Soup
You’ll need:
- 2 chicken breasts
- 2 cups diced potatoes
- 1 cup each diced carrots, celery, and onions
- 4 cups chicken stock
- 1/2 cup butter
- 1/2 cup flour
- 1 cup milk
- Salt, pepper, thyme, and nutmeg to taste
Instructions:
Melt butter in a large pot. Add veggies and cook for 5 minutes.
Stir in flour until blended.
Slowly whisk in chicken stock and seasonings. Bring to a light boil.
Add chicken and simmer for 30 minutes, stirring now and then.
Remove chicken, shred it, and return to the pot.
Pour in milk and stir until heated through.
Serve hot with some crusty bread on the side.
You can top your soup with crispy pie crust bits for extra yumminess!
Cheeseburger Soup
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 2 carrots, shredded
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 4 cups chicken broth
- 2 cups milk
- 1/4 cup flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Brown the beef in a large pot. Drain and set aside.
In the same pot, cook onion, carrots, and celery until soft.
Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender.
Mix flour with milk. Pour into the pot and stir until thickened.
Add the beef back to the pot.
Stir in cheese until melted.
Season with salt and pepper.
Serve hot and enjoy your tasty cheeseburger soup!
Italian Wedding Soup
Ingredients:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper
- 8 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 1/2 cup orzo pasta
- 4 cups chopped escarole
Instructions:
Mix beef, pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper. Form into small meatballs.
Brown meatballs in a large pot. Remove and set aside.
In the same pot, cook carrots, celery, and onion until soft.
Add broth and bring to a boil. Add orzo and cook for 5 minutes.
Add meatballs and escarole. Simmer for 5-7 minutes until meatballs are cooked through.
Serve hot with extra Parmesan if you like.
Lasagna Soup
You’ll need:
- 1 lb ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 4 cups beef broth
- 2 cups broken lasagna noodles
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella
Here’s how to make it:
Brown the beef in a large pot. Add onions and garlic, cook until soft.
Pour in tomatoes and broth. Bring to a boil.
Add noodles and seasonings. Simmer for 10 minutes.
Serve in bowls and top with cheese.
Moroccan Chickpea Soup
Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- 4 cups vegetable broth
- 2 cans chickpeas, drained
- 1 can diced tomatoes
- 2 cups spinach
- Lemon juice
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and spices. Stir for 1 minute until fragrant.
Pour in broth, chickpeas, and tomatoes. Bring to a boil, then simmer for 20 minutes.
Mash some chickpeas with a potato masher to thicken the soup.
Add spinach and lemon juice. Cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy your tasty Moroccan soup!
Ham And Bean Soup
Ingredients:
- 1 lb dried navy beans
- 1 meaty ham bone
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups water
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Soak beans overnight. Drain and rinse.
Add beans, ham bone, veggies, garlic, water, and bay leaf to a large pot.
Bring to a boil, then reduce heat and simmer for 1.5-2 hours.
Remove ham bone. Shred meat and return to pot.
Season with salt and pepper.
Simmer 30 more minutes until beans are tender.
Serve hot and enjoy your comforting soup!
Curried Pumpkin Soup
Ingredients:
- 2 cups pumpkin puree
- 1 can coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
Heat olive oil in a large pot. Add onion and garlic, cooking until soft.
Stir in curry paste and cook for 1 minute.
Add pumpkin puree, coconut milk, and broth. Mix well.
Bring to a simmer and cook for 20 minutes, stirring occasionally.
Season with salt and pepper.
Blend until smooth if desired. Serve hot and enjoy!
Zucchini And Corn Chowder
Ingredients:
- 4 slices bacon, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, diced
- 4 cups chicken broth
- 2 cups corn kernels
- 2 zucchini, diced
- 1 cup milk
- Salt and pepper to taste
Instructions:
Cook bacon in a large pot until crispy. Remove and set aside.
Sauté onion and garlic in bacon fat until soft.
Add potatoes and chicken broth. Bring to a boil, then simmer for 10 minutes.
Stir in corn and zucchini. Cook for 5 more minutes.
Add milk and simmer until vegetables are tender.
Season with salt and pepper.
Serve hot, topped with crispy bacon bits.
Spicy Black Bean Soup
You’ll need:
- 2 cans black beans, drained
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional: cilantro and lime for garnish
Instructions:
Sauté onion, carrot, and celery in a pot until soft.
Add garlic and spices, cook for 30 seconds.
Pour in beans, broth, and tomatoes. Bring to a boil.
Reduce heat and simmer for 25 minutes.
Blend half the soup if you want a creamier texture.
Taste and adjust seasoning as needed.
Serve hot with cilantro and a squeeze of lime if desired.
Sweet Potato And Kale Soup
Ingredients:
- 2 sweet potatoes, peeled and cubed
- 1 onion, diced
- 2 celery stalks, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bunch kale, stemmed and chopped
- 1 can white beans, drained and rinsed
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
Heat oil in a large pot over medium heat. Add onion, celery, and carrots. Cook for 5 minutes.
Add garlic and sweet potatoes. Stir and cook for 2 minutes.
Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Add kale, beans, and thyme. Cook for 5 more minutes until kale is tender.
Season with salt and pepper. Serve hot and enjoy your nourishing soup!
Wild Rice And Chicken Soup
Ingredients:
- 1 cup wild rice
- 2 cups cooked chicken, diced
- 6 cups chicken broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 cup butter
- 1/4 cup flour
- 1 cup half-and-half
- Salt and pepper to taste
Instructions:
Cook wild rice according to package directions.
In a large pot, melt butter and sauté onion, carrots, and celery until soft.
Stir in flour and cook for 1 minute.
Slowly add chicken broth, stirring constantly.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Add cooked chicken and wild rice.
Stir in half-and-half and heat through.
Season with salt and pepper to taste.
Serve hot and enjoy your comforting soup!