Soups are the ultimate comfort food that can satisfy any craving, whether you’re enjoying them as a starter, a hearty main dish, or even a quick meal after a busy day. The following 14 recipes will guide you through some of the most flavorful and fulfilling soups to prepare for every season, whether you’re in need of something hearty to warm you up or craving a light and creamy bowl of goodness.
1. Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 4 slices cooked turkey bacon, crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
Directions: To make a comforting bowl of loaded baked potato soup, start by preparing the russet potatoes. After washing and piercing them with a fork, bake them at 400°F (200°C) for about 45 to 60 minutes. This will make the potatoes tender and perfect for mashing.
While the potatoes are baking, prepare the creamy base. Melt butter in a large pot over medium heat and add the flour to make a roux, cooking it for about a minute to form a smooth mixture. Gradually whisk in chicken broth, ensuring there are no lumps, and let it simmer until it thickens.
Once the potatoes are baked and cooled slightly, peel and mash them. Stir the mashed potatoes, garlic powder, milk, sour cream, salt, and pepper into the soup base, allowing it to heat through. Then, stir in the shredded cheddar cheese until melted.
To finish, serve the soup topped with crumbled turkey bacon, chopped green onions, and a sprinkle of extra cheddar cheese for that “loaded” effect. This delicious soup serves 6, with each serving containing 410 kcal.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Kcal: 410 kcal | Servings: 6 servings
Creamy Mushroom Chicken and Wild Rice Soup
Ingredients:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions: This creamy mushroom chicken and wild rice soup is rich in flavors and textures. Start by heating olive oil in a large pot. Add the diced onions and garlic, cooking until softened and aromatic. Stir in the mushrooms, carrots, and celery, cooking until the vegetables are tender.
Once the vegetables are cooked, add the wild rice and chicken broth. Bring the mixture to a boil, reduce the heat, and simmer for about 45 minutes until the wild rice is tender.
Stir in the shredded chicken, heavy cream, and dried thyme, seasoning with salt and pepper. Let the soup simmer for another 5-10 minutes to meld the flavors. Garnish with fresh parsley before serving.
This creamy soup is a perfect meal for 6 servings, providing 320 kcal per serving.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 70 minutes
Kcal: 320 kcal | Servings: 6 servings
Crockpot Jalapeño Popper Beef Stew
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Directions: For a rich, creamy beef stew, this crockpot jalapeño popper beef stew is perfect. Begin by adding the beef stew meat, diced onions, and minced garlic into the crockpot. Pour in the beef broth and the can of diced tomatoes with green chilies. Add the cumin, paprika, salt, and pepper, and stir everything well to coat the beef with the seasonings.
Set the crockpot on low for 6-8 hours or high for 4-5 hours until the beef is tender. About 30 minutes before serving, add the softened cream cheese and sliced jalapeños to the stew, stirring until the cheese is melted.
Just before serving, mix in the shredded cheddar cheese until fully melted. Garnish with fresh cilantro for a touch of flavor. This hearty beef stew serves 6 and has 450 kcal per serving.
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low or 4-5 hours on high
Total Time: 6-8 hours
Kcal: 450 kcal | Servings: 6 servings
Rotisserie Chicken Mushroom Soup
Ingredients:
- 1 rotisserie chicken, shredded
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions: This rotisserie chicken mushroom soup is an easy yet satisfying meal. Start by heating olive oil in a large pot over medium heat. Add the diced onions and sauté until they turn translucent. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms soften and release their moisture.
Next, pour in the chicken broth and bring the soup to a simmer. Add the shredded rotisserie chicken and dried thyme, allowing the flavors to meld for about 10 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, then heat through without boiling. Garnish with fresh parsley before serving.
This comforting soup serves 6, offering 320 kcal per serving.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings
Slow Cooker Lasagna Soup
Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Directions: This slow cooker lasagna soup is a twist on a classic comfort food. Start by browning the ground beef with the chopped onion and garlic in a skillet. Drain any excess fat, then transfer the beef mixture to the slow cooker. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper, stirring to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.
Before serving, stir in the ricotta cheese and half of the mozzarella cheese, ensuring it melts into the soup. Top with the remaining mozzarella and Parmesan cheese, then garnish with fresh basil.
This savory soup serves 6, providing 450 kcal per serving.
Prep Time: 15 minutes
Cooking Time: 6-8 hours
Total Time: 6-8 hours 15 minutes
Kcal: 450 kcal | Servings: 6 servings
Creamy Vegetable Soup (Cauliflower Soup)
Ingredients:
- 1 medium head of cauliflower, chopped into florets
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Directions:
This creamy vegetable soup, starring cauliflower as the main ingredient, is perfect for anyone who enjoys rich, comforting soups. It’s smooth, velvety, and surprisingly healthy, making it a go-to recipe for those looking for something light but filling.
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Once heated, sauté the diced onion until translucent, which should take about 5 minutes. Add the garlic and cook for another minute, letting its fragrant aroma fill the kitchen.
- Add the Cauliflower and Other Veggies: Stir in the cauliflower florets, sliced carrots, and chopped celery. Pour in the vegetable broth, bringing the mixture to a boil. Lower the heat and let it simmer for 20 minutes until the vegetables are tender.
- Puree the Soup: Once the vegetables are soft, use an immersion blender to blend the soup into a smooth, creamy consistency. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.
- Finish the Soup: Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to heat through before serving.
- Serve: Garnish the soup with fresh parsley and serve hot.
This soup is an absolute winner for a chilly evening and is both vegan and gluten-free if you opt for coconut cream instead of heavy cream.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Calories per Serving: 220 kcal
Servings: 6
Greek Lemon Chicken Soup
Ingredients:
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Directions:
Greek Lemon Chicken Soup, or “Avgolemono,” is a tangy, comforting dish that brings together the richness of chicken, the zest of lemon, and the creamy texture of eggs. It’s both light and hearty, making it a versatile meal for all occasions.
- Cook the Chicken: Bring the chicken broth to a boil in a large pot. Add the chicken breasts and cook for 20 minutes or until the chicken is fully cooked. Remove the chicken from the pot and set it aside to cool. Once cooled, shred the chicken into bite-sized pieces.
- Cook the Orzo: Stir the orzo pasta into the broth and cook according to package instructions (usually about 8-10 minutes).
- Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth.
- Temper the Eggs: To prevent the eggs from scrambling, ladle a small amount of hot broth into the egg mixture while whisking continuously. Gradually add the egg mixture back into the soup, stirring constantly.
- Final Touches: Return the shredded chicken to the pot and season with salt and pepper. Stir well to combine and heat through.
- Serve: Ladle the soup into bowls and garnish with fresh parsley.
This soup offers a perfect balance of citrusy freshness and savory depth, making it a bright, flavorful choice for lunch or dinner.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 320 kcal
Servings: 6
Avgolemono (Greek Egg and Lemon Soup)
Ingredients:
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 3 large eggs
- 1/4 cup fresh lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
Avgolemono is a classic Greek soup known for its refreshing lemon flavor and creamy texture. It’s a unique and satisfying dish that’s not too heavy, making it ideal for a lighter meal.
- Cook the Orzo: Bring the chicken broth to a boil in a large pot. Add the orzo pasta and cook it until al dente, about 8-10 minutes.
- Make the Egg-Lemon Mixture: Whisk together the eggs and lemon juice in a separate bowl until smooth.
- Temper the Eggs: Slowly ladle a bit of hot broth into the egg-lemon mixture while whisking to gradually heat the eggs, preventing them from curdling.
- Combine the Soup: Slowly pour the tempered egg mixture back into the pot, stirring gently. Allow the soup to heat through but do not bring it to a boil, as this could ruin the creamy texture.
- Season and Serve: Taste the soup, adding salt and pepper as needed. Garnish with fresh parsley and serve hot.
Avgolemono is an elegant soup that makes a great appetizer or main course when paired with a side salad.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 220 kcal
Servings: 6
Vegetable Beef Soup
Ingredients:
- 1 lb beef stew meat, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup green beans, trimmed and cut into pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups potatoes, diced
- Fresh parsley for garnish
Directions:
This hearty vegetable beef soup is perfect for satisfying your hunger and keeping you warm on a cold day. The combination of beef stew meat, vegetables, and savory broth creates a filling, flavorful dish.
- Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef stew meat and brown it on all sides. Remove the beef and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, then return the beef to the pot.
- Add the Rest of the Ingredients: Add the carrots, celery, beef broth, diced tomatoes, green beans, thyme, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for about 1 hour, or until the beef is tender.
- Add the Potatoes: Add the diced potatoes and continue to simmer for an additional 20-30 minutes, until the potatoes are tender.
- Serve: Taste and adjust seasoning if needed, then serve hot, garnished with fresh parsley.
This beef and vegetable soup is perfect for anyone craving a robust, meaty dish with tons of vegetables.
Prep Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Calories per Serving: 320 kcal
Servings: 6
Cozy Autumn Wild Rice Soup
Ingredients:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- Fresh parsley for garnish
Directions:
This cozy autumn wild rice soup combines earthy mushrooms, fragrant herbs, and hearty wild rice to create a warm, comforting bowl of goodness.
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5-7 minutes. Add garlic and cook for another minute.
- Cook the Rice: Add the rinsed wild rice, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the rice is tender.
- Add the Mushrooms and Kale: Stir in the sliced mushrooms and chopped kale, then continue simmering for another 10 minutes until the mushrooms are tender and the kale is wilted.
- Finish the Soup: Stir in the heavy cream (or coconut cream) and heat through. Taste and adjust seasoning if necessary.
- Serve: Serve the soup hot, garnished with fresh parsley.
This soup is perfect for chilly autumn evenings, offering a balance of texture and flavors that make each spoonful irresistible.
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 70 minutes
Calories per Serving: 320 kcal
Servings: 6
Conclusion
Each of these six soup recipes offers something unique and comforting, whether you’re in the mood for a creamy vegetable delight or a hearty, meaty dish. These recipes are perfect for families, meal prep, or just a cozy evening in front of the fireplace. From light, fresh Greek lemon soups to rich, flavorful beef and vegetable stews, there’s no wrong choice when it comes to enjoying a bowl of soup.