21 Classic Christmas Soups Made for Cold Weather

21 Classic Christmas Soups Made for Cold Weather

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1. Classic Chicken Noodle Soup

When you need comfort in a bowl, this one never fails. The golden broth, tender chicken, and soft noodles are exactly what cold weather calls for.

Serves: 6

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 2 cups egg noodles
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until they start to soften.
  2. Toss in the garlic and cook for another minute. Your kitchen will smell amazing right about now.
  3. Pour in the chicken broth and add the bay leaf and thyme. Bring everything to a boil, then reduce heat and simmer for 20 minutes.
  4. Add the noodles and cook for 8-10 minutes until they’re tender.
  5. Stir in the shredded chicken and let it warm through for about 3 minutes.
  6. Season with salt and pepper. Remove the bay leaf before serving.
  7. Ladle into bowls and sprinkle with fresh parsley.

Tip: Rotisserie chicken makes this super quick. You can also freeze this soup for up to 3 months, just leave out the noodles and add fresh ones when you reheat it.

2. Creamy Tomato Basil Soup

This soup tastes like a warm hug. It’s rich, velvety, and pairs perfectly with a grilled cheese sandwich for dunking.

Serves: 4

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add garlic and cook for 1 minute.
  3. Pour in the crushed tomatoes and vegetable broth. Stir in the sugar. This helps balance the acidity of the tomatoes.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer to a regular blender in batches.
  6. Stir in the heavy cream and fresh basil. Season with salt and pepper.
  7. Simmer for another 5 minutes and serve hot.

Tip: For a lighter version, swap half-and-half for the heavy cream. It’s still creamy and delicious.

3. French Onion Soup

The ultimate cozy soup with sweet caramelized onions, rich broth, and gooey melted cheese on top. It takes a bit of time but it’s so worth it.

Serves: 4

Prep time: 15 minutes
Cook time: 1 hour

Ingredients:

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 6 cups beef broth
  • 1/2 cup dry white wine (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 4 slices French bread, toasted
  • 1 1/2 cups Gruyere cheese, shredded

Instructions:

  1. Heat butter and olive oil in a large pot over medium heat. Add all those onions.
  2. Sprinkle with sugar and a pinch of salt. Cook, stirring often, for about 40 minutes until the onions are deep golden brown and caramelized. Don’t rush this step. It’s where all the flavor comes from.
  3. Add the wine if using and scrape up any brown bits from the bottom of the pot. Let it cook for 2 minutes.
  4. Pour in the beef broth and add bay leaves and thyme. Bring to a boil, then simmer for 15 minutes.
  5. Remove bay leaves and season with salt and pepper.
  6. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and a generous pile of cheese.
  7. Broil for 3-4 minutes until the cheese is bubbly and golden.

Tip: If you don’t have Gruyere, Swiss cheese works great too.

4. Loaded Baked Potato Soup

All the best parts of a loaded baked potato in soup form. Creamy, cheesy, and topped with bacon and sour cream.

Serves: 6

Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

  • 6 slices bacon, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 cups milk
  • 6 medium potatoes, peeled and diced
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Green onions and extra cheese for topping

Instructions:

  1. Cook bacon in a large pot until crispy. Remove with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
  2. Add onion to the pot and cook for 5 minutes. Add garlic and cook 1 minute more.
  3. Sprinkle in the flour and stir for about 2 minutes to cook it out.
  4. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
  5. Add milk and potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
  6. Use a potato masher to mash about half the potatoes right in the pot. This makes it thick and creamy while keeping some chunks.
  7. Stir in cheese and sour cream until melted and smooth. Season with salt and pepper.
  8. Serve topped with bacon, green onions, extra cheese, and sour cream.

Tip: Make this vegetarian by skipping the bacon and using butter instead of bacon fat. Still delicious.

5. Butternut Squash Soup

Sweet, smooth, and perfectly spiced. This bright orange soup is like autumn in a bowl and looks beautiful on any holiday table.

Serves: 6

Prep time: 20 minutes
Cook time: 45 minutes

Ingredients:

  • 1 large butternut squash (about 3 lbs), peeled and cubed
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or heavy cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Pumpkin seeds for garnish

Instructions:

  1. Preheat oven to 400°F. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until tender and slightly caramelized.
  2. While squash roasts, heat remaining oil in a large pot. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
  3. Add roasted squash to the pot along with vegetable broth, cinnamon, and nutmeg.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Use an immersion blender to puree until completely smooth and creamy.
  6. Stir in coconut milk or cream. Season with salt and pepper.
  7. Serve with a drizzle of cream and pumpkin seeds on top.

Tip: You can use pre-cut squash from the store to save time. No judgment here.

6. Beef and Barley Soup

Hearty, filling, and packed with tender beef and chewy barley. This one’s a meal in itself.

Serves: 8

Prep time: 15 minutes
Cook time: 1 hour 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 lbs beef stew meat, cut into bite-sized pieces
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups beef broth
  • 1 cup pearl barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown it in batches. Don’t overcrowd the pot. Set beef aside.
  2. Add onion, carrots, and celery to the pot. Cook for 5 minutes.
  3. Add garlic and cook 1 minute more.
  4. Return beef to the pot. Pour in beef broth and add barley, bay leaves, and thyme.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour and 15 minutes until beef is tender and barley is cooked.
  6. Remove bay leaves. Season with salt and pepper.
  7. Garnish with fresh parsley and serve.

Tip: This soup thickens as it sits. Add more broth when reheating if needed.

7. Minestrone Soup

This Italian classic is loaded with vegetables, beans, and pasta. It’s healthy, colorful, and super satisfying.

Serves: 8

Prep time: 15 minutes
Cook time: 35 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (28 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) cannellini beans, drained
  • 1 cup small pasta (ditalini or small shells)
  • 2 cups fresh spinach
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Parmesan cheese for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
  2. Add garlic and zucchini. Cook for 2 minutes.
  3. Pour in diced tomatoes and vegetable broth. Add both types of beans, basil, and oregano.
  4. Bring to a boil, then simmer for 15 minutes.
  5. Add pasta and cook for 8-10 minutes until tender.
  6. Stir in spinach and let it wilt for 2 minutes.
  7. Season with salt and pepper. Serve with a sprinkle of Parmesan cheese.

Tip: Use whatever vegetables you have on hand. Green beans, cabbage, or kale all work great here.

8. Clam Chowder

Creamy, dreamy, and full of tender clams and potatoes. This New England classic is perfect for seafood lovers.

Serves: 6

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 cups clam juice
  • 3 cups diced potatoes
  • 2 cans (6.5 oz each) chopped clams, with juice
  • 2 cups heavy cream
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley and oyster crackers for serving

Instructions:

  1. Cook bacon in a large pot until crispy. Remove and set aside, leaving the fat.
  2. Add onion and celery to the pot. Cook for 5 minutes until soft.
  3. Add garlic and cook 1 minute.
  4. Sprinkle in flour and stir for 2 minutes.
  5. Slowly add clam juice, stirring to prevent lumps.
  6. Add potatoes, bay leaf, and thyme. Simmer for 15 minutes until potatoes are tender.
  7. Stir in clams with their juice and heavy cream. Cook for 5 minutes until heated through. Don’t boil it once the cream is in.
  8. Remove bay leaf. Season with salt and pepper.
  9. Serve topped with bacon, parsley, and oyster crackers.

Tip: Fresh clams are amazing if you can get them, but canned clams make this so much easier and still taste great.

9. Split Pea and Ham Soup

Old-fashioned comfort food at its finest. This thick, hearty soup uses leftover ham and turns it into something amazing.

Serves: 8

Prep time: 10 minutes
Cook time: 1 hour 15 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 lb dried split peas, rinsed
  • 8 cups chicken or ham broth
  • 2 cups diced ham
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Pour in split peas and broth. Add ham, bay leaves, and thyme.
  4. Bring to a boil, then reduce heat and simmer uncovered for about 1 hour. Stir occasionally to prevent sticking.
  5. The peas will break down and thicken the soup naturally. If it gets too thick, add more broth.
  6. Remove bay leaves. Season with salt and pepper.

Tip: This soup is even better the next day. It thickens up in the fridge, so add a splash of water or broth when reheating.

10. Broccoli Cheddar Soup

Creamy, cheesy, and packed with broccoli. Kids and adults both love this one.

Serves: 6

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 3 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups milk
  • 4 cups broccoli florets, chopped small
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup heavy cream
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Sprinkle in flour and stir constantly for 2 minutes.
  4. Slowly pour in broth and milk, stirring to avoid lumps.
  5. Add broccoli and bring to a boil. Reduce heat and simmer for 10-12 minutes until broccoli is tender.
  6. Use an immersion blender to blend the soup partially. Leave it a bit chunky for texture.
  7. Stir in cheese, cream, and nutmeg. Keep stirring until cheese melts completely.
  8. Season with salt and pepper and serve.

Tip: Don’t use pre-shredded cheese for this one. It has anti-caking agents that make the soup grainy. Shred a block of cheddar yourself for the smoothest, creamiest result.

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11. Lentil Soup

Simple, healthy, and so satisfying. This vegetarian soup is packed with protein and flavor.

Serves: 6

Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 1/2 cups dried brown or green lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
  2. Add garlic, cumin, and paprika. Cook for 1 minute until fragrant.
  3. Stir in lentils, diced tomatoes, vegetable broth, and bay leaves.
  4. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.
  5. Stir in spinach and let it wilt for 2 minutes.
  6. Remove bay leaves. Season with salt and pepper.
  7. Serve with a squeeze of fresh lemon juice. It really brightens everything up.

Tip: Red lentils cook faster but get mushy. Brown or green lentils hold their shape better in soup.

12. Chicken Tortilla Soup

Spicy, flavorful, and topped with all the good stuff. Crunchy tortilla strips, avocado, cheese, and lime make this soup special.

Serves: 6

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 2 cups cooked chicken, shredded
  • 1 cup frozen corn
  • Juice of 1 lime
  • Salt and pepper to taste
  • Tortilla strips, avocado, cheese, sour cream, and cilantro for topping

Instructions:

  1. Heat olive oil in a large pot. Add onion and bell pepper. Cook for 5 minutes.
  2. Add garlic, cumin, and chili powder. Cook for 1 minute.
  3. Pour in chicken broth, diced tomatoes, and green chiles. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Add shredded chicken and corn. Cook for 5 minutes.
  6. Stir in lime juice. Season with salt and pepper.
  7. Serve in bowls topped with crunchy tortilla strips, diced avocado, shredded cheese, sour cream, and fresh cilantro.

Tip: For homemade tortilla strips, cut corn tortillas into strips, toss with oil and salt, and bake at 400°F for 8-10 minutes until crispy.

13. White Chicken Chili

A twist on traditional chili with white beans, chicken, and green chiles. It’s lighter but still super hearty.

Serves: 6

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) white beans, drained
  • 1 can (4 oz) diced green chiles
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Shredded cheese, green onions, and tortilla chips for serving

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Stir in white beans, green chiles, chicken broth, cumin, oregano, and cayenne if using.
  4. Bring to a boil, then simmer for 15 minutes.
  5. Add shredded chicken and cook for 5 minutes.
  6. Remove from heat and stir in sour cream.
  7. Season with salt and pepper.
  8. Serve topped with cheese, green onions, and tortilla chips for scooping.

Tip: Use a mix of cannellini beans and navy beans for the best texture.

14. Mushroom Soup

Rich, earthy, and incredibly creamy. This soup tastes fancy but comes together quickly.

Serves: 4

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 3 tablespoons butter
  • 1 lb mixed mushrooms (button, cremini, shiitake), sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 2 tablespoons sherry (optional)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Melt butter in a large pot over medium-high heat. Add mushrooms and cook for 8-10 minutes until browned and their liquid has evaporated. Don’t stir them too much. You want them to brown.
  2. Add onion and cook for 3 minutes. Add garlic and cook 1 minute.
  3. Sprinkle in flour and stir for 2 minutes.
  4. Slowly pour in broth, stirring constantly.
  5. Add thyme and bring to a boil. Reduce heat and simmer for 10 minutes.
  6. Stir in cream and sherry if using. Cook for 2 more minutes.
  7. For a smooth soup, blend it. For a chunky soup, leave it as is. I like it somewhere in between, so I blend about half.
  8. Season with salt and pepper. Garnish with parsley.

Tip: Using a variety of mushrooms gives this soup incredible depth of flavor.

15. Roasted Red Pepper and Tomato Soup

Slightly sweet, smoky, and so comforting. Roasting the peppers takes this soup to the next level.

Serves: 4

Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

  • 4 red bell peppers
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 3 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Preheat broiler. Place whole peppers on a baking sheet and broil for 15-20 minutes, turning occasionally, until skin is blackened all over.
  2. Place peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes. This makes the skin easy to peel.
  3. Peel off the charred skin, remove seeds, and roughly chop the peppers.
  4. Heat olive oil in a large pot. Add onion and cook for 5 minutes. Add garlic and cook 1 minute.
  5. Add roasted peppers, crushed tomatoes, vegetable broth, and smoked paprika.
  6. Bring to a boil, then simmer for 15 minutes.
  7. Use an immersion blender to puree until smooth.
  8. Stir in cream and season with salt and pepper.
  9. Serve garnished with fresh basil.

Tip: You can use jarred roasted red peppers to save time. You’ll need about 2 cups.

16. Italian Wedding Soup

Despite the name, this has nothing to do with weddings. It’s just a delicious Italian soup with meatballs, greens, and tiny pasta.

Serves: 6

Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

For meatballs:

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/4 cup breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 egg
  • 2 garlic cloves, minced
  • Salt and pepper

For soup:

  • 8 cups chicken broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup small pasta (acini di pepe or orzo)
  • 4 cups fresh spinach or escarole
  • Parmesan cheese for serving

Instructions:

  1. Make the meatballs: Mix ground beef, pork, breadcrumbs, Parmesan, egg, garlic, salt, and pepper in a bowl. Roll into small meatballs, about 1 inch each.
  2. Bring chicken broth to a boil in a large pot. Add onion, carrots, and celery. Simmer for 10 minutes.
  3. Gently drop meatballs into the simmering broth. Cook for 10 minutes.
  4. Add pasta and cook for 8 minutes until tender.
  5. Stir in spinach and let it wilt for 2 minutes.
  6. Season with salt and pepper. Serve with extra Parmesan on top.

Tip: Making the meatballs small is key. They should be bite-sized so you get a little bit in every spoonful.

17. Corn Chowder

Sweet corn, potatoes, and bacon come together in this creamy, comforting chowder. It’s like summer in a bowl, even in winter.

Serves: 6

Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

  • 6 slices bacon, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 3 cups diced potatoes
  • 4 cups corn kernels (fresh or frozen)
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Green onions for garnish

Instructions:

  1. Cook bacon in a large pot until crispy. Remove and set aside, leaving the fat in the pot.
  2. Add onion and celery. Cook for 5 minutes. Add garlic and cook 1 minute.
  3. Sprinkle in flour and stir for 2 minutes.
  4. Slowly pour in chicken broth, stirring constantly.
  5. Add potatoes and thyme. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
  6. Add corn and cream. Cook for 5 minutes.
  7. Use a potato masher or the back of a spoon to mash some of the potatoes right in the pot. This thickens the soup.
  8. Season with salt and pepper. Serve topped with bacon and green onions.

Tip: For extra flavor, cut the kernels off fresh corn cobs and simmer the cobs in the broth for 10 minutes, then remove before adding other ingredients.

18. Cabbage Roll Soup

All the flavors of cabbage rolls without all the work of rolling them. This is comfort food made easy.

Serves: 8

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:

  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 small head cabbage, chopped
  • 1 cup uncooked white rice
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Sour cream for serving

Instructions:

  1. Brown ground beef in a large pot over medium heat. Drain excess fat.
  2. Add onion and cook for 5 minutes. Add garlic and cook 1 minute.
  3. Pour in beef broth, crushed tomatoes, and tomato sauce.
  4. Add cabbage, rice, brown sugar, paprika, and thyme.
  5. Bring to a boil, then reduce heat and simmer covered for 30 minutes until rice and cabbage are tender.
  6. Season with salt and pepper.
  7. Serve with a dollop of sour cream on top.

Tip: This soup tastes even better the next day once all the flavors have had time to blend.

19. Wild Rice Soup

Creamy, nutty, and incredibly cozy. The wild rice adds a wonderful chewy texture that makes this soup special.

Serves: 6

Prep time: 10 minutes
Cook time: 50 minutes

Ingredients:

  • 3 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup wild rice blend, uncooked
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups heavy cream
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Melt butter in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Sprinkle in flour and stir for 2 minutes.
  4. Slowly pour in chicken broth, stirring to prevent lumps.
  5. Add wild rice, thyme, and bay leaf. Bring to a boil.
  6. Reduce heat, cover, and simmer for 35-40 minutes until rice is tender.
  7. Remove bay leaf. Stir in heavy cream and cook for 5 more minutes.
  8. Season with salt and pepper. Garnish with fresh parsley.

Tip: Wild rice takes longer to cook than regular rice, so don’t rush this step. If your rice isn’t tender after 40 minutes, just keep cooking until it is.

20. Sausage and Kale Soup

Spicy Italian sausage, hearty kale, and creamy potatoes make this soup absolutely addictive.

Serves: 6

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 3 cups diced potatoes
  • 1/2 teaspoon red pepper flakes
  • 4 cups chopped kale, stems removed
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Parmesan cheese for serving

Instructions:

  1. Cook sausage in a large pot over medium heat, breaking it up as it cooks. Once browned, remove with a slotted spoon and set aside.
  2. Add onion to the pot and cook in the sausage fat for 5 minutes. Add garlic and cook 1 minute.
  3. Pour in chicken broth and add potatoes and red pepper flakes. Bring to a boil, then simmer for 15 minutes until potatoes are tender.
  4. Add kale and cook for 5 minutes until wilted.
  5. Return sausage to the pot. Stir in cream and cook for 3 minutes.
  6. Season with salt and pepper. Serve with grated Parmesan on top.

Tip: Swap kale for spinach if you prefer something milder. Add it at the very end and just let it wilt.

21. Cauliflower Soup

Light, creamy, and surprisingly filling. This soup is perfect when you want something comforting but not too heavy.

Serves: 4

Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 large head cauliflower, cut into florets
  • 4 cups vegetable broth
  • 1 cup milk or cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Shredded cheddar cheese and chives for topping

Instructions:

  1. Melt butter in a large pot. Add onion and cook for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Add cauliflower florets, vegetable broth, and thyme. Bring to a boil.
  4. Reduce heat and simmer for 15 minutes until cauliflower is very tender.
  5. Use an immersion blender to puree until completely smooth and creamy.
  6. Stir in milk and nutmeg. Cook for 2 more minutes.
  7. Season with salt and pepper.
  8. Serve topped with shredded cheddar and fresh chives.

Tip: Roasting the cauliflower first adds a deeper, nuttier flavor. Just toss with oil and roast at 400°F for 25 minutes before adding to the soup.

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