20 Hearty Winter Soup Recipes to Keep You Cozy

• By Abeera Anwar
• 7 months ago
• 19 minutes read

As the temperature drops and chilly days set in, there’s nothing more comforting than a steaming bowl of homemade soup. Winter soups are a delicious way to warm up and offer an opportunity to pack in seasonal vegetables, hearty proteins, and nourishing flavors. Whether you crave rich, creamy bisques or chunky vegetable stews, winter soups provide a perfect blend of coziness and nourishment.

In this article, we’ll explore a variety of winter soup recipes that will keep you warm and satisfied all season long, offering both classic favorites and creative new twists.

1. Tortellini Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 1 fennel bulb, diced
• ½ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes
• 3½ cups vegetable broth
• 1 tablespoon fresh thyme leaves
• ¼ to ½ teaspoon red pepper flakes
• 9 to 12 ounces cheese tortellini, or vegan tortellini
• 5 cups torn kale
• Kale Pesto
• ½ cup chopped fresh parsley or basil

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes.
2. Add the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and simmer for 30 minutes, or until the vegetables are tender.
3. Meanwhile, cook the tortellini in a pot of salted boiling water according to the package directions until al dente. Add the tortellini and the kale to the soup and simmer for 2 more minutes.
4. Season to taste with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.
5. Serve in bowls with scoops of kale pesto and fresh parsley for garnish.

Recipe Credits: loveandlemons

2. Wild Rice Soup

Ingredients

Creamy base

• 1 cup unsweetened almond milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans drained and rinsed
• 2 tablespoons white miso paste
• 2 teaspoons Dijon mustard
• 1/4 teaspoon black pepper

Soup

• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, white and light green parts, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon sea salt
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 1 bunch of thyme, bundled
• 1¼ cups cooked cannellini beans drained and rinsed
• ½ teaspoon freshly ground black pepper, more for serving
• 4 cups water
• 1 cup cooked wild rice
• 1 to 2 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish, optional
• Pinches of red pepper flakes, optional

Method

1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.
2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley, and pinches of red pepper flakes, if desired.

Recipe Credits: loveandlemons

3. Cream of Mushroom Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and light green parts, chopped (2 cups)
• 2 celery stalks, diced
• 16 ounces cremini mushrooms, chopped
• 2 tablespoons tamari
• ¼ cup dry white wine
• 2 large garlic cloves, chopped
• 2 tablespoons fresh thyme leaves
• 4 cups vegetable broth
• 1 pound cauliflower, broken into florets (5 cups)
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper

Method

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the leeks, celery, and ¼ teaspoon salt and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook until soft, 8 to 10 minutes more.
2. Stir in the tamari, wine, garlic, and thyme and cook for 30 seconds to 1 minute, or until the wine has evaporated. Add the broth and the cauliflower.
3. Simmer uncovered for 20 minutes, or until the cauliflower is very soft. Transfer to a blender, add the mustard and vinegar, and blend until smooth. If your soup is too thick, add a little bit of water to the blender to reach a creamy consistency. Season to taste and serve with desired toppings.

Recipe Credits: loveandlemons

4. Minestrone Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 (28-ounce) can diced tomatoes
• 1½ cups cooked white beans or kidney beans drained and rinsed
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ¾ cup small pasta, elbows, shells, orecchiette
• ½ cup chopped fresh parsley
• Red pepper flakes
• Grated Parmesan cheese, optional, for serving

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
2. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
3. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
4. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

Recipe Credits: loveandlemons

5. Vegan Broccoli Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 small yellow onion, diced
• ½ cup chopped celery
• ⅓ cup chopped carrots
• 1 pound broccoli, stems diced, florets chopped
• ¾ teaspoon sea salt
• Freshly ground black pepper
• 1 small Yukon Gold potato, diced (1 cup)
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups cubed bread, for croutons
• ½ cup raw cashews
• 1½ teaspoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ¼ cup fresh dill
• 1 tablespoon fresh lemon juice

Method

1. Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and several grinds of pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes, or until the potatoes are soft. Let cool slightly.
3. Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 5 minutes, or until the broccoli is tender.
4. Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
5. Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it’s too thick, add 1/2 cup water to thin to your desired consistency.
6. Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

Recipe Credits: loveandlemons

6. Potsticker Soup

Ingredients

• 1 tablespoon vegetable or olive oil
• 1 large leek, cleaned and chopped (white and light green parts only)
• 1/3 cup shaved or chopped carrots
• 3 garlic cloves, minced
• 4 shiitake mushroom caps, cleaned and thinly sliced
• 3 baby bok choy, tender leaves, and firm stems chopped separately
• 1/4 cup light soy sauce
• 5 cups chicken or vegetable broth 
• 2 teaspoons sesame oil
• 2 teaspoons Better Than Bouillon, chicken or mushroom
• 1 1/2 pounds of frozen potstickers, wontons, or dumplings
• 1/3 cup thinly sliced green onions (about 2 green onions)
• sesame seeds for topping 

Method

1. Heat the vegetable or olive oil in a 4-quart Dutch oven or soup pot over medium heat until the oil shimmers.
2. Add the leeks, carrots, garlic, mushrooms, and the firm baby bok choy stems to the pot and saute until the leeks are soft (about 5 minutes).
3. Add the soy sauce, broth, and sesame oil. Increase heat and bring the soup to a light boil, stirring frequently.
4. If using, stir in the Better Than Bouillon paste until completely dissolved.
5. Carefully add the frozen potstickers to the pot, and cook according to the boil instructions on the packaging (usually just a few minutes).
6. Reduce heat to low and stir in the reserved baby bok choy leaves and most of the green onions.
7. Serve immediately, topping bowls of soup with more green onions and a sprinkling of sesame seeds.

Recipe Credits: soupaddict

7. BLT Soup

Ingredients

• 1 tablespoon olive oil
• 4 slices uncooked bacon, chopped
• 1 small onion diced
• 2 green onions chopped
• 1 tablespoon tomato paste
• 1 head Romaine lettuce cored and chopped or grated
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 14 ounces canned diced tomatoes
• 1 dash crushed red pepper
• 1 cup half-and-half
• 3-4 tablespoons creme fraiche or mayo 
• salt and freshly ground black pepper
• 1/2 cup packaged croutons, slightly crushed for garnish
• 1 tablespoon slivered fresh basil leaves 

Method

1. In a large stock pot or Dutch oven, heat 1 tablespoon olive oil over medium until shimmering. Add bacon pieces and cook until they begin to brown. Continue sauteeing to your desired level of crispiness. Add the green onions and onions and cook until soft and translucent. Stir in the tomato paste and let heat for a minute or two to release its flavor.
2. Add the lettuce and tomatoes. When the lettuce begins to turn bright green, sprinkle flour over the vegetables and stir well into the other ingredients. If the mixture is too dry or pasty, add a splash of the broth and mix to loosen.
3. Add the stock, crushed red pepper, and a pinch of salt. Turn heat to medium-high and bring soup to a gentle boil. Then reduce heat to maintain a gentle simmer and continue cooking for 15 minutes. Turn the heat to low.
4. Whisk the milk and 2 tablespoons of the creme fraiche in a small bowl. Add a ladle of soup to the dairy mixture and whisk until very smooth. Pour the tempered dairy mixture into the soup, blending well.
5. Ladle the soup into bowls, and swirl the remaining creme fraiche through the soup, topping with the crushed croutons and basil. Serve immediately.

Recipe Credits: soupaddict

8. Mexican Street Corn Soup

Ingredients

• 5 ears sweet corn, shucked, silks removed
• olive oil
• 2 tablespoons butter or ghee
• 1/2 onion
• 2 ribs celery 
• 1 small poblano pepper 
• 3/4 pound Yukon Gold potatoes
• 3 cups vegetable or chicken stock
• 1 cup half n half or heavy cream
• kosher salt
• 1 block of cotija or queso fresco cheese
• 1/4 cup Mexican crema (or sour cream)
• 1 lime
• 1 teaspoon ancho or guajillo chili powder
• 1 tablespoon minced cilantro 
• 1 green onion 

Method

1. Preheat your grill to high. Brush four of the ears of corn with olive oil. Grill the ears of corn, turning occasionally for 8 to 10 minutes, until all sides have a light char on the kernels. Optional: add your favorite wood chips to the grill as the corn cooks. The smoky flavors will enhance the corn very nicely.
2. Remove the corn from the grill and cool. When the ears can be handled, cut the kernels from all of the ears.
3. Using the edge of a knife, scrape down the ears of corn to remove the creamy corn. Add to the corn kernels. Slice one of the cobs into three pieces and set aside.
4. Heat the butter in a 4-quart Dutch oven or stock pot over medium until melted.
5. Add the onions, celery, and poblano and saute until soft (about 5 minutes). Add the potatoes, stock, and sliced corn cob. Raise the heat to high to bring the soup to a boil, then reduce to maintain a gentle simmer. Cook until the potatoes can be easily pierced with a knife (about 15 minutes). Remove and discard the cobs.
6. If a thick soup is desired, mash the potatoes in the pot with a potato masher until broken down. Reduce heat to medium/low.
7. Stir in the corn and dairy, plus a couple pinches of salt. Cook for five minutes.
8. Observe the texture of the soup. If you want something smoother and thicker, use a stick blender in pulses to smooth out part of the soup. For a completely smooth soup, blend the soup in batches in a high-speed blender.
9. Add about 1/4 cup of cotija cheese crumbles, plus the crema to the soup, stirring well. Taste, and add more cheese as needed. It’s salty, so it’s unlikely you’ll need to add more salt at this point.
10. Squeeze half of a lime over the soup, and taste. Use the remaining half, if a brighter flavor is desired.
11. To serve, sprinkle chili powder over the soup, along with the cilantro and green onions.

Recipe Credits: soupaddict

9. Marry Me Sausage Orzo Soup

Ingredients

• 1 tablespoon extra virgin olive oil or avocado oil
• 1 pound Italian sausage
• 1/4 cup white wine 
• 1/2 cup diced onions
• 2 ribs celery
• 2 whole roasted red peppers
• 1/3 cup chopped sun-dried tomatoes in oil
• 3 cloves garlic
• 2 teaspoons Italian herb blend
• 2 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 cup half and half
• 1/2 cup dried orzo
• 1 cup shredded parmesan cheese
• 1/3 cup spinach
• 1/4 cup fresh flat-leaf Italian parsley

Method

1. Heat the oil in a 4 to 5-quart Dutch oven or soup pot over medium heat, until the oil begins to shimmer on the surface. Add the sausage, and use a sturdy spatula to break up the meat into small chunks as it cooks.
2. Stir frequently to ensure the sausage cooks all the way through and sears on the surface, leaving fond in the pot. This will take about 10-12 minutes. Transfer the sausage to a bowl and set aside.
3. Deglaze the pot with either wine or a splash of the chicken broth. Scrape up the browned bits from the bottom of the pot.
4. Add the onions, celery, roasted red peppers, and sun-dried tomatoes, and saute until softened, about 5 minutes.
5. Add the garlic and Italian seasoning to the pot, and sprinkle the flour over the vegetables. Mix everything until thick (you’re making an in-the-pot roux).
6. Pour in a quarter cup of the chicken broth and 2 tablespoons of the half and half, and stir well, until the thick vegetable mixture begins to smooth out.
7. Add the remaining chicken broth in 1/2 cup increments, stirring to incorporate completely into the vegetable roux.
8. Raise the heat to medium-high. Add the orzo and return the cooked sausage to the pot. Adjust heat to maintain a bubble simmer simmer. Cook for 10-12 minutes, or until the orzo has plumped up. Stir frequently, because the orzo wants to stick to the bottom of the pot and will scorch.
9. When the orzo has cooked through, turn off the heat and stir in the remaining half and half, 1/2 cup of the parmesan cheese, the spinach and parsley, and stir well. Let the soup rest for 10 minutes to allow it to finish thickening. Taste and add salt if necessary.
10. Sprinkle the remaining cheese over the soup, or save and let your diners add what they want to their bowls.

Recipe Credits: soupaddict

10. General Tso’s Chicken Soup

Ingredients

For the chicken:

• 2 teaspoons toasted sesame oil
• 1 large egg white
• 1 tablespoon low-sodium soy sauce
• 1/4 cup cornstarch
• 1 pound chicken thighs, trimmed of fat
• vegetable oil

For the soup:

• vegetable oil
• 1/2 onion, diced (medium/large)
• 1 small red bell pepper, diced
• 1 small head of broccoli, florets separated, and stems reserved and chopped
• 1 garlic clove, minced
• 4 cups low-sodium chicken broth
• 1/4 cup low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 1 tablespoon finely chopped fresh ginger or ginger paste
• 1 tablespoon cornstarch
• 1-4 teaspoons sambaloelek or chile-garlic sauce 
• 2-3 cups cooked rice (white or brown)
• 3 scallions, thinly sliced

Method

1. In a medium bowl, whisk together the sesame oil, egg white, soy sauce, and cornstarch until smooth. Add the chicken, turning the pieces to coat them completely in the sauce. Leave to marinate for 15 minutes.
2. In a 4-5 qt Dutch oven or soup pot, pour enough vegetable oil to cover the bottom of the pan in a very shallow pool. Turn heat to medium-high. When the oil is actively shimmering carefully lay the marinated chicken pieces in the oil.
3. Don’t crowd the pieces – you might need to cook the chicken in two batches. Let the chicken cook completely through, turning one or two times. Transfer the cooked chicken to a plate lined with paper towels to drain. Reduce heat to medium.
4. If there are chicken bits stuck in the pan, deglaze the pot before proceeding. Use a splash of the chicken broth or white wine to scrape up the bits. If there’s a lot of fond, remove some from the pot and discard.
5. Add another tablespoon of the vegetable oil and let it heat until shimmering. Add the onion, peppers, and broccoli stems (not florets), and saute until all are soft about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so).
6. Add 1 cup of the chicken broth, soy sauce, hoisin, ginger, cornstarch, and sambaloelek, and stir well. Let simmer for several minutes, until thick and glossy. Tip in the remaining 3 cups of chicken broth, and bring the soup to a gentle simmer. Stir in the broccoli florets. Adjust the heat so that the soup bubbles very gently, and cook for 10 minutes.
7. Reduce the heat to low, and dump in the cooked rice, stirring thoroughly to mix. Taste the soup – it should not need salt, but if you want it slightly sweeter, add another teaspoon or two of hoisin.
8. When the chicken is cool enough to handle, slice or snip with kitchen shears into spoon-sized pieces. Add to the soup. Top with the scallions, and serve immediately.

Recipe Credits: soupaddict

11. Chicken Noodle Soup

Ingredients

• 2-1/2 pounds bone-in chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon canola oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 10 cups chicken broth
• 4 celery ribs, chopped
• 4 medium carrots, chopped
• 2 bay leaves
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 3 cups uncooked kluski or other egg noodles (about 8 ounces)
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• Optional: Additional salt and pepper

Method

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, and cook until dark golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves, and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when the chicken is cool enough to handle, remove meat from the bones; discard the bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust the seasoning with additional salt and pepper. Discard bay leaves.

Recipe Credits: tasteofhome

12. Easy Beef Soup

Ingredients

• 1/2 pound ground beef
• 2 cups water
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 package (10 ounces) frozen mixed vegetables
• 1 can (8 ounces) tomato sauce
• 1 envelope of onion soup mix
• 1/2 teaspoon sugar

Method

1. In a saucepan over medium heat, cook beef until no longer pink, 3-5 minutes, breaking into crumbles; drain.
2. Add the remaining ingredients; bring to a boil.
3. Reduce heat; cover and simmer until vegetables are tender, 10-15 minutes.

Recipe Credits: tasteofhome

13. Creamy Chicken and Rice Soup

Ingredients

• 1 tablespoon canola oil
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup uncooked long-grain rice
• 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 1 can (5 ounces) evaporated milk
• 2 cups cubed cooked chicken breast

Method

1. In a large saucepan, heat oil over medium-high heat; saute carrot, celery, and onion until tender. Add garlic; cook and stir for 1 minute.
2. Stir in rice, seasonings, and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes.
3. Mix flour and milk until smooth; stir into soup.
4. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and serve hot.

Recipe Credits: tasteofhome

14. Beet Borscht Soup

Ingredients

• 2 cups shredded fresh beets
• 1 cup shredded carrots
• 1 cup chopped onion
• 2 cups water
• 1/2 teaspoon salt
• 2 cans (14-1/2 ounces each) beef broth
• 1 cup shredded cabbage
• 1 tablespoon butter
• 1 tablespoon lemon juice
• Optional: Sour cream and chopped chives or fresh dill sprigs

Method

1. In a saucepan, bring the beets, carrots, onion, water, and salt to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add broth, cabbage, and butter; simmer, uncovered, for 15 minutes.
3. Just before serving, stir in lemon juice. If desired, top each serving with sour cream and chives or dill.

Recipe Credits: tasteofhome

15. Tom Kha Gai Soup

Ingredients

• 3 cups coconut milk, full fat, boxed or canned
• 2 cups chicken stock or water
• 10-12 ounces chicken breast or thigh meat, cut into 1-inch cubes
• 1-inch galangal piece, sliced into equal slices
• 1 stalk lemongrass, sliced at a long diagonal
• 1 medium onion, sliced into wedges
• 2 bell peppers in a variety of colors, stemmed, seeded, and cut into ½ inch chunks or thick strips
• 4-5 cherry tomatoes or 1 whole Roma tomato, quartered
• 1/4 pound mushrooms
• 1-4 Thai chilies, stemmed and quartered
• 3-4 makrut leaves, rinsed and torn into smaller pieces
• 1-3 ounces palm sugar
• 2-3 teaspoons fish sauce
• 1 bunch cilantro, chop stems for broth, keep leaves for garnish
• 2-3 limes, cut into wedges, reserve half for serving
• Chili crisp or chili oil
• Cooked jasmine rice or rice noodles

Method

1. Start by simmering 1 cup of coconut milk on low heat.
2. Before adding your sliced lemongrass and galangal, give it a bit of a bang with a mallet or pestle, as that will release the aromatics of the ingredients. Throw it into the simmering coconut milk, add your chicken, and continue to keep it on a low simmer for about 5-6 minutes.
3. Stir in another cup of coconut milk, to not let the coconut milk overheat and curdle. Keep it on the same medium-low temperature.
4. Then add your palm sugar, cilantro stems, Thai chilies, bell peppers, tomatoes, makrut, and onion.
5. Finally, after the broth has been infused with herbs and the vegetables have softened, add 1 cup of chicken stock or water, fish sauce, lime juice, and mushrooms. Let this final addition to the soup simmer for 5 minutes before serving.

Recipe Credits: tasteofhome

16. Cheeseburger Soup

Ingredients

• 8 slices bacon, cut into 1-in. pieces
• 1 lb. lean ground beef
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 tsp. kosher salt
• 1/2 tsp. black pepper, plus more for serving
• 2 garlic cloves, finely chopped
• 1/4 c. all-purpose flour
• 1/2 tsp. mustard powder
• 1/2 tsp. paprika
• 4 c. chicken broth
• 2 lb. russet potatoes, peeled and diced (about 4 medium)
• 2 1/2 c. shredded cheddar cheese (about 10 oz.)
• 1 c. heavy cream
• 1/4 c. sour cream, plus more for serving
• 4 green onions, thinly sliced
• Hot rolls and butter, for serving 

Method

1. In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until crisp and the fat is rendered, 4 to 6 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the bacon fat in the Dutch oven.
2. To the bacon fat, add the beef, carrots, celery, onion, salt, and pepper. Cook, stirring frequently, until the meat is brown and crumbly, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently, until the raw flour smell disappears, 1 to 2 minutes. Gradually stir in the chicken broth and 1 ½ cups of water, ensuring there are no lumps of flour. Stir in the potatoes.
4. Bring the mixture to a simmer. Cook until the potatoes start to become tender, 10 to 12 minutes. Use a potato masher or a wooden spoon to break up the potatoes a bit; the soup should have some lumps and not be smooth.
5. Remove from the heat and slowly stir in 2 cups of the cheese. Stir in the heavy cream and sour cream until well combined.
6. Divide the soup among bowls and top with some sour cream, green onions, bacon, the remaining ½ cup cheddar, and a sprinkle of black pepper. Serve with hot rolls. 

Recipe Credit: thepioneerwoman

17. French Onion Soup

Ingredients

• 1/2 c. salted butter
• 4 large (or 6 medium) yellow onions (3 to 3 1/2 lbs.), thinly sliced
• 1 c. white wine
• 1 qt. low-sodium chicken broth
• 1 qt. beef broth
• 1 1/2 tsp. Worcestershire sauce
• 2 cloves garlic, chopped
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 6 thick slices of French bread or baguette
• 6 oz. gruyère cheese, grated

Method

1. Preheat the oven to 400°F.
2. In a large, heavy soup pot or Dutch oven, melt the butter over medium-low heat. Add the onions and cook, covered, for 20 minutes. Place the soup pot into the oven with the lid slightly ajar to ensure the onions will brown. Allow the onions to cook in the oven for 1 hour, stirring once, halfway through, so the onions don’t stick and burn. 
3. Remove the pot from the oven and place it back on the stovetop over medium heat. If the onions aren’t yet golden brown, cook for 5 to 10 minutes more, stirring frequently and scraping off all the brown, flavorful bits, until golden.
4. Turn off the heat and pour in the wine. Return the heat to medium. Cook the wine for 5 minutes, allowing it to reduce. Add the broths, Worcestershire sauce, garlic, salt, and pepper. Bring to a simmer, then reduce the heat to low. Simmer for 30 to 45 minutes.
5. Preheat the broiler to low. Butter one side of the bread slices and broil for 1 to 2 minutes, allowing the bread to brown and become crispy.
6. When the soup is ready, ladle it into oven-proof bowls or ramekins set on a sheet tray. Place the crispy bread on top, then sprinkle generously with the gruyère. Broil until the cheese is melted and bubbly, 2 to 3 minutes. Serve immediately.

Recipe Credit: thepioneerwoman

18. Chicken Parm Soup

Ingredients

• 2 Tbsp. olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 bay leaf
• 1 Tbsp. Italian seasoning, plus more for topping
• 2 (14-oz.) cans of diced tomatoes
• 4 c. low-sodium chicken broth
• 2 c. ditalini, mini penne, or other small pasta
• 3 c. chopped or shredded rotisserie chicken
• Kosher salt and black pepper, to taste
• 3 oz. mozzarella cheese, shredded or thinly sliced
• Chopped fresh basil and red pepper flakes, for serving (optional)

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring, until the onion is softened, 4 to 5 minutes.
2. Add the diced tomatoes, chicken broth, and 2 cups of water to the pot. Increase the heat to high and bring to a boil. Add the pasta, return to a boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes. Remove from the heat and stir in the chicken. Discard the bay leaf. Season with salt and pepper.
3. Divide the soup among bowls and top with the mozzarella. Let the cheese melt for 1 minute. Top with chopped basil, Italian seasoning, and red pepper flakes, if you like.

Recipe Credit: thepioneerwoman

19. Leftover Turkey Soup

Ingredients

• 2 Tbsp. olive oil
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 1 small onion, chopped
• 1 c. green beans
• 3 garlic cloves, finely chopped
• 3 Tbsp. all-purpose flour
• 8 c. chicken stock 
• 1 Tbsp. chopped fresh rosemary
• 2 tsp. kosher salt, plus more to taste
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper, plus more to taste
• 3/4 c. uncooked orzo pasta
• 3 c. chopped cooked turkey 
• 2 c. packed baby spinach leaves
• 1/4 c. fresh lemon juice, optional
• Ground black pepper, to taste

Method

1. In a large Dutch oven, heat the oil over medium-high heat. Add the carrots, celery, onion, and green beans. Cook until vegetables begin to soften, about 7 minutes. Add the garlic and cook for 1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes.
2. Slowly stir in the stock, rosemary, salt, thyme, oregano, and black pepper, and bring to a boil. Stir in the orzo. Reduce the heat to medium so the soup gently boils and cook until the orzo is tender, 8 to 10 minutes. Add the turkey, spinach, and lemon juice, if using.
3. Cook until the spinach wilts, about 1 minute. Season with more salt and pepper. Serve immediately.

Recipe Credit: thepioneerwoman

20. Clam Chowder

Ingredients

• 4 slices bacon, chopped
• 2 Tbsp. unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 2 garlic cloves, finely chopped
• 1/3 c. all-purpose flour
• 2 8 oz. bottles clam juice
• 1 1/2 c. milk
• 2 medium Yukon gold potatoes, diced small (about 1 lb.)
• 1 bay leaf, optional
• 1 tsp. kosher salt
• 1 tsp. pepper
• 2 6.5 oz. cans chopped clams
• 1/2 c. heavy cream
• 2 Tbsp. chopped fresh parsley or chives
• Oyster crackers, for serving 

Method

1. Add the bacon to a Dutch oven or large pot and cook over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels and reserve the bacon drippings in the pan.
2. Add the butter to the bacon drippings, then the onion and celery. Cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and cook for 1 more minute. Sprinkle the flour over the vegetables; cook, stirring constantly, for 2 minutes. Gradually stir in the clam juice and milk; whisk until smooth. Return to a simmer, stirring frequently, being sure to scrape the bottom and corners of the pan so that the flour doesn’t stick.
3. Add the potatoes, bay leaf, salt, and pepper and return to a simmer, stirring frequently. Once simmering, reduce the heat to medium-low. Cover partially, and cook, stirring occasionally, until the potatoes are slightly softened, about 15 minutes.
4. Add the clams and the juices from their cans. Return to a simmer and cook, partially covered, until slightly thickened, about 10 minutes. Add the cream and heat just until warmed through. Remove from the heat. Remove the bay leaf.
5. To serve, top with the reserved cooked bacon and fresh parsley or chives. Serve with oyster crackers.

Recipe Credit: thepioneerwoman

From light and refreshing broths to hearty, filling stews, soup offers endless possibilities for flavor and nourishment. Whether you’re looking for a quick, comforting meal or an elegant starter for a dinner party, these soup recipes have something for every taste and occasion. Using fresh ingredients and experimenting with different textures and spices, you can elevate your soup game and enjoy a satisfying dish year-round. So grab your spoon, get creative, and let these recipes inspire your next bowl of warmth and comfort.