20 Hearty Winter Soup Recipes For Cold Weather

hearty winter soup recipes

When it’s cold outside, there’s nothing quite like sitting down to a warm bowl of homemade soup.

It’s comforting, filling, and often easier to make than a big dinner with several side dishes. Plus, you can cook a large pot, feed the family, and save the leftovers for another meal.

Whether you’re craving creamy potato soup, a hearty beef and vegetable soup, or something affordable made with beans and lentils, there’s a recipe here for you.

I’ve rounded up 20 hearty winter soup recipes for cold weather, with options for meat lovers, vegetarians, and anyone who wants a warm, satisfying meal without spending hours in the kitchen.

Most of these recipes make enough to feed a family, and many use affordable pantry staples or ingredients you may already have at home. 

A few things to know: Cooking times may vary depending on your ingredients and equipment. Soups with pasta, noodles, or rice are best eaten fresh, as they absorb liquid over time.

For make-ahead soups, cook these separately. Most soups freeze well, but creamy and potato-based soups may change texture after thawing.

 

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Creamy and Comforting Winter Soups

1. Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup Pin It

This creamy chicken and wild rice soup is a filling meal for chilly evenings. The chicken makes it hearty, while the wild rice adds a slightly nutty flavor and chewy texture. Carrots, celery, and thyme round out the flavor, and a splash of cream brings everything together.

Serves: 6 | Time: About 1 hour or longer, depending on the rice

Ingredients

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth
  • 1 cup wild rice blend, rinsed
  • 1 lb boneless, skinless chicken breasts
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup half-and-half or whole milk
  • Salt and pepper, to taste

How To Make It

  1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally. Add the garlic and cook for another minute.
  2. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth until the mixture is smooth.
  3. Add the rice, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat, cover, and simmer for about 20 minutes.
  4. Add the chicken breasts and continue simmering until the rice is tender and the chicken reaches an internal temperature of 165°F. This may take another 20 to 30 minutes or longer, depending on the rice blend.
  5. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the half-and-half, season with salt and pepper, and warm gently without boiling. Remove the bay leaf before serving.

Tip: Wild rice blends vary in cooking time, so check the package instructions. If the chicken finishes cooking before the rice is tender, remove it and let the rice continue cooking before adding the shredded meat back to the pot.

2. Broccoli Cheddar Soup

Broccoli Cheddar Soup Pin It

If you love the combination of broccoli and melted cheddar, this soup is worth making at home. It’s creamy, cheesy, and full of tender broccoli florets. You can leave the vegetables in chunks or blend some of the soup for a smoother texture.

Serves: 4 to 6 | Time: 35 minutes

Ingredients

  • 3 tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups milk
  • 4 cups small broccoli florets, with the stems peeled and chopped
  • 1 large carrot, grated
  • 8 oz sharp cheddar cheese, freshly shredded (about 2 cups)
  • 1/2 tsp Dijon mustard
  • Salt, pepper, and a pinch of nutmeg

How To Make It

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for about 5 minutes, then stir in the garlic and cook for another minute.
  2. Add the flour and stir for 1 minute. Gradually whisk in the broth and milk until smooth.
  3. Add the broccoli and grated carrot. Simmer for 12 to 15 minutes, or until the broccoli is tender.
  4. Use a potato masher or immersion blender to break up some of the broccoli, leaving a few pieces whole if you prefer a chunkier soup.
  5. Remove the pot from the heat and stir in the cheddar a handful at a time. Add the Dijon mustard, season with salt, pepper, and nutmeg, and stir until the cheese melts.

Tip: Freshly grated cheddar melts more smoothly than most pre-shredded cheese. Once you add the cheese, avoid boiling the soup, as high heat can cause it to become grainy.

3. Creamy Potato Soup

Creamy Potato Soup Pin It

Potato soup is a filling, budget-friendly meal that doesn’t require many ingredients. Potatoes, onion, garlic, and broth form the base, while milk or half-and-half adds creaminess. Mash some of the potatoes to thicken the soup while leaving a few chunks for texture.

Serves: 6 | Time: 40 minutes

Ingredients

  • 4 slices bacon, chopped (optional), or 2 tbsp butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 lb Yukon Gold or yellow potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups chicken or vegetable broth
  • 1 cup milk or half-and-half
  • Salt and pepper, to taste
  • For serving: Shredded cheddar, sliced green onions, and sour cream

How To Make It

  1. Cook the bacon in a large pot until crisp. Remove it and leave about 1 tablespoon of fat in the pot. If you’re not using bacon, melt the butter instead.
  2. Add the onion and cook for about 5 minutes. Stir in the garlic and cook for another minute.
  3. Add the potatoes and broth. Bring to a simmer and cook for 15 to 20 minutes, until the potatoes are tender.
  4. Mash about half of the potatoes directly in the pot to thicken the soup while keeping some chunks intact.
  5. Stir in the milk or half-and-half and heat gently. Season with salt and pepper, then serve with the bacon, cheddar, green onions, and sour cream, if desired.

4. Chicken Corn Chowder

Chicken Corn Chowder Pin It

This chicken corn chowder is packed with sweet corn, tender potatoes, and shredded chicken in a creamy broth. The potatoes help thicken the soup, while the corn adds a little sweetness. Frozen corn works just as well as fresh corn, making this a convenient option during winter.

Serves: 6 | Time: 40 minutes

Ingredients

  • 4 slices bacon, chopped (optional), or 2 tbsp butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 4 cups chicken broth
  • 2 medium potatoes, diced
  • 3 cups corn, fresh or frozen
  • 2 cups shredded cooked chicken
  • 1 cup milk or half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste

How To Make It

  1. Cook the bacon in a large pot until crisp. Remove it and set aside, leaving about 1 tablespoon of fat in the pot. If you’re skipping the bacon, melt the butter instead.
  2. Add the onion, celery, and bell pepper. Cook for 6 to 8 minutes, then stir in the garlic and cook for another minute.
  3. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then add the potatoes, thyme, and smoked paprika.
  4. Simmer for about 15 minutes, or until the potatoes are tender.
  5. Stir in the corn, cooked chicken, and milk. Cook for another 5 minutes, until heated through. Season with salt and pepper and top with the reserved bacon before serving.

5. Creamy Mushroom Soup

Creamy Mushroom Soup Pin It

The key to flavorful mushroom soup is letting the mushrooms brown properly. This brings out their rich, savory flavor before adding the broth and cream. For a thicker soup, blend part of it while leaving some mushroom slices whole for texture.

Serves: 4 | Time: 40 minutes

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 1/2 lb cremini mushrooms, sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 tbsp soy sauce
  • 1/2 cup heavy cream
  • Salt, pepper, and chopped parsley, to taste

How To Make It

  1. Heat half the butter and olive oil in a large pot. Add half the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned. Transfer them to a plate and repeat with the remaining mushrooms, adding more fat if needed.
  2. Return all the mushrooms to the pot. Add the onion and cook for 5 minutes, then stir in the garlic and thyme and cook for another minute.
  3. Sprinkle in the flour and stir for 1 minute. Gradually add the broth, stirring to prevent lumps, then add the soy sauce. Simmer for 15 minutes.
  4. Blend about half the soup with an immersion blender, leaving some mushroom slices whole. Stir in the cream and warm gently. Season with salt and pepper, then garnish with parsley.

Tip: If you use a regular blender, let the soup cool slightly and blend it in small batches. Never fill the blender more than halfway with hot liquid, and follow the blender manufacturer’s instructions for venting the lid.

Hearty Winter Soups For Family Dinners

6. Beef Vegetable Soup

Beef Vegetable Soup Pin It

This beef vegetable soup takes a little longer to cook, but most of that time is hands-off simmering. The beef becomes tender, and the carrots and potatoes soak up the savory broth. Make a big pot when you have time for a slow-cooked dinner and want leftovers for another day.

Serves: 6 to 8 | Time: About 2 hours

Ingredients

  • 1 1/2 lb beef chuck, cut into 3/4-inch cubes
  • 2 tbsp oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 6 cups beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb potatoes, cubed
  • 1 cup green beans, cut into pieces, or frozen peas
  • Salt and pepper, to taste

How To Make It

  1. Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large pot and brown the beef in batches. Transfer it to a plate.
  2. Add the onion, carrots, and celery to the pot. Cook for about 5 minutes, then add the garlic and tomato paste and cook for another minute.
  3. Return the beef to the pot. Add the broth, diced tomatoes, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer partially covered for about 1 hour.
  4. Add the potatoes and continue simmering for 25 to 30 minutes, or until the beef and potatoes are tender. Add the green beans during the last 10 minutes, or stir in the peas during the final 5 minutes. Add more broth or water if needed.
  5. Remove the bay leaf, taste, and adjust the seasoning before serving.

7. Chicken Noodle Soup

Chicken Noodle Soup Pin It

Chicken noodle soup is a family favorite for a reason. Tender chicken, soft egg noodles, and vegetables simmered in a flavorful broth make a comforting, satisfying meal. A squeeze of lemon at the end brightens the flavor and keeps the broth from tasting flat.

Serves: 6 | Time: About 50 minutes

Ingredients

  • 2 tbsp olive oil or butter
  • 1 onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 8 cups chicken broth
  • 1 1/2 lb chicken thighs or breasts, bone-in or boneless
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 cups wide egg noodles
  • 2 tbsp chopped parsley
  • Lemon juice, salt, and pepper, to taste

How To Make It

  1. Heat the oil or butter in a large pot. Add the onion, carrots, and celery and cook for 6 to 8 minutes. Stir in the garlic and cook for another minute.
  2. Add the broth, chicken, thyme, and bay leaf. Bring to a simmer and cook for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.
  3. Remove the chicken from the pot. Shred the meat, discarding any skin and bones, and return it to the soup.
  4. Add the egg noodles and simmer according to the package directions, usually 6 to 8 minutes. Stir in the parsley and a squeeze of lemon juice. Season with salt and pepper and remove the bay leaf.

Tip: If you’re making this soup ahead, cook the noodles separately and add them to individual bowls when serving. They’ll keep their texture better that way.

8. Italian Wedding Soup

Italian Wedding Soup Pin It

Italian wedding soup combines small meatballs, tiny pasta, leafy greens, and a light, savory broth. Despite its name, it isn’t specifically a wedding dish. The name is commonly associated with the way the meat and greens complement each other.

Serves: 6 | Time: About 50 minutes

Ingredients

  • For the meatballs:
    • 1/2 lb ground beef
    • 1/2 lb ground pork
    • 1/3 cup breadcrumbs
    • 1/4 cup grated Parmesan
    • 1 egg
    • 2 tbsp milk
    • 1 garlic clove, minced
    • 1 tbsp chopped parsley
    • 1/2 tsp salt
  • For the soup:
    • 1 tbsp olive oil
    • 1 onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 2 garlic cloves, minced
    • 8 cups chicken broth
    • 1/2 cup acini di pepe or orzo
    • 4 cups baby spinach or chopped escarole
    • Grated Parmesan, for serving

How To Make It

  1. Combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, parsley, and salt in a bowl. Mix gently and roll into small meatballs about 3/4 inch wide.
  2. Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook for about 6 minutes. Stir in the garlic and cook for another minute.
  3. Pour in the chicken broth and bring it to a gentle simmer. Carefully add the meatballs and cook for about 10 to 12 minutes, or until the centers reach 160°F.
  4. Add the pasta and cook according to the package directions. Stir in the spinach or escarole during the last 2 minutes, until wilted and tender.
  5. Serve hot with grated Parmesan.

9. Sausage and Kale Soup

Sausage and Kale Soup Pin It

Italian sausage gives this soup plenty of flavor, while potatoes make it filling and kale adds a little color. You can use mild or spicy sausage depending on your preference. A splash of cream is optional, but it makes the broth richer.

Serves: 6 | Time: 40 minutes

Ingredients

  • 1 lb Italian sausage, mild or spicy, casings removed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/2 tsp red pepper flakes (optional)
  • 6 cups chicken broth
  • 1 1/2 lb potatoes, sliced or cubed
  • 1 bunch kale, stems removed and leaves chopped (about 5 cups)
  • 1/2 cup heavy cream (optional)
  • Salt and pepper, to taste

How To Make It

  1. Cook the sausage in a large pot over medium heat for 6 to 8 minutes, breaking it into small pieces as it browns. Drain off excess fat if necessary.
  2. Add the onion and cook for about 5 minutes. Stir in the garlic and red pepper flakes, if using, and cook for another minute.
  3. Pour in the chicken broth and add the potatoes. Bring to a simmer and cook for about 15 minutes, until the potatoes are tender.
  4. Stir in the kale and cook for another 5 minutes, or until tender. Add the cream, if desired, and warm gently. Taste and season before serving.

10. Chicken Tortilla Soup

Chicken Tortilla Soup Pin It

If you enjoy a little smoky heat, chicken tortilla soup is a nice change from the usual winter soups. Shredded chicken, black beans, corn, and tomatoes make it filling, while lime juice adds a bright, tangy finish. The crunchy tortilla strips and other toppings make each bowl even better.

Serves: 6 | Time: 40 minutes

Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, minced (optional)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 6 cups chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 1 1/2 lb boneless chicken breasts or thighs
  • Juice of 1 to 2 limes
  • Chopped cilantro
  • For serving: Tortilla strips, avocado, shredded cheese, and sour cream

How To Make It

  1. Heat the oil in a large pot. Add the onion and cook for about 5 minutes. Stir in the garlic, jalapeño, chili powder, and cumin and cook for another minute.
  2. Add the chicken broth, tomatoes, and chicken. Bring to a simmer and cook for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
  3. Remove the chicken, shred it with two forks, and return it to the pot. Add the black beans and corn and simmer for another 5 minutes.
  4. Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning, then serve with tortilla strips, avocado, cheese, and sour cream.

Budget-Friendly Winter Soups For Chilly Days

11. Lentil Soup

Lentil Soup Pin It

Lentils are an affordable way to make a filling pot of soup, and unlike many dried beans, they don’t need to soak before cooking. This version combines lentils with carrots, celery, tomatoes, and warm spices. A little lemon juice or vinegar at the end brightens the flavor.

Serves: 6 | Time: 45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 1/2 cups brown or green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 to 2 tbsp lemon juice or red wine vinegar
  • Salt and pepper, to taste

How To Make It

  1. Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook for 6 to 8 minutes. Stir in the garlic, cumin, and smoked paprika and cook for another minute.
  2. Add the lentils, tomatoes, broth, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 to 35 minutes, or until the lentils are tender.
  3. Stir in the lemon juice or vinegar. Taste and season with salt and pepper, then remove the bay leaf before serving.

12. Split Pea Soup

Split Pea Soup Pin It

Split pea soup is thick, hearty, and budget-friendly. As the peas cook, they soften and break down, giving the soup a creamy texture without dairy. Add ham for a smoky, savory flavor, or leave it out for a vegetarian version.

Serves: 6 | Time: About 1 hour 15 minutes

Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 lb green split peas, rinsed and picked over
  • 8 cups broth or water
  • 1 smoked ham hock or 1 cup diced ham (optional)
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • Salt and pepper, to taste

How To Make It

  1. Heat the oil in a large pot. Add the onion, carrots, and celery and cook for about 6 minutes. Stir in the garlic and cook for another minute.
  2. Add the split peas, broth or water, ham hock if using, bay leaf, and thyme. Bring to a boil, then reduce the heat and simmer partially covered for 60 to 75 minutes, stirring occasionally to prevent sticking.
  3. When the peas have softened and broken down, remove the ham hock. Shred any meat from the bone and return it to the pot. Remove the bay leaf, season to taste, and add a little water if the soup is too thick.

Vegetarian option: Leave out the ham, use vegetable broth, and add 1/2 tsp smoked paprika for a deeper flavor.

13. Cabbage Soup

Cabbage Soup Pin It

Cabbage is affordable, keeps well in the fridge, and becomes tender and slightly sweet when simmered.

This simple cabbage soup combines it with carrots, celery, tomatoes, and herbs for a light but satisfying meal. Add white beans or browned sausage if you’d like to make it even heartier.

Serves: 6 | Time: 40 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1 small head green cabbage (about 1 1/2 lb), chopped
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable or chicken broth
  • 1 tsp Italian seasoning
  • 1 bay leaf
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • Optional: 1/2 lb browned sausage or 1 can white beans, drained and rinsed

How To Make It

  1. Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook for about 6 minutes. Stir in the garlic and cook for another minute.
  2. Add the cabbage, diced tomatoes, broth, Italian seasoning, and bay leaf. Stir well and bring to a simmer.
  3. Cook for 20 to 25 minutes, or until the cabbage is tender. If you’re adding sausage or white beans, stir them in during the last 5 minutes.
  4. Add the apple cider vinegar, season with salt and pepper, and remove the bay leaf before serving.

14. White Bean and Vegetable Soup

White Bean and Vegetable Soup Pin It

This white bean and vegetable soup is a good choice when you want a filling meal without a long shopping list. Canned beans and tomatoes make preparation easy, while carrots, celery, and spinach add flavor and color. Mashing some of the beans thickens the broth without cream.

Serves: 6 | Time: 35 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 5 cups vegetable or chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 cups baby spinach
  • Salt and pepper, to taste
  • Grated Parmesan, optional

How To Make It

  1. Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook for 6 to 8 minutes. Stir in the garlic and cook for another minute.
  2. Add the beans, tomatoes, broth, thyme, and bay leaf. Bring to a simmer and cook for about 20 minutes.
  3. Mash about 1 cup of the beans against the side of the pot with the back of a spoon, then stir them into the broth.
  4. Add the spinach and cook until wilted. Season with salt and pepper, remove the bay leaf, and serve with Parmesan if desired.

15. Minestrone Soup

Minestrone Soup Pin It

Minestrone is an Italian vegetable soup made with a mix of vegetables, beans, tomatoes, and pasta. It’s also a good way to use up vegetables in your fridge. The beans and pasta make it filling enough for dinner, especially when served with crusty bread.

Serves: 8 | Time: 50 minutes

Ingredients

  • 3 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 6 cups vegetable or chicken broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup green beans, cut into short pieces
  • 1 tsp Italian seasoning
  • 1 Parmesan rind (optional)
  • 1 cup small pasta, such as ditalini
  • 2 cups spinach
  • Salt and pepper, to taste
  • Fresh basil, for serving

How To Make It

  1. Heat the olive oil in a large pot. Add the onion, carrots, celery, and zucchini and cook for about 8 minutes. Stir in the garlic and cook for another minute.
  2. Add the crushed tomatoes, broth, kidney beans, green beans, Italian seasoning, and Parmesan rind, if using. Bring to a simmer and cook for about 20 minutes.
  3. Add the pasta and cook according to the package directions. Stir in the spinach during the last few minutes, allowing it to wilt.
  4. Remove the Parmesan rind, season with salt and pepper, and serve with fresh basil.

Tip: If you expect leftovers, cook the pasta separately and add it to each bowl before serving. This helps prevent the pasta from soaking up too much broth.

Flavorful Vegetarian Winter Soup Recipes

16. Coconut Curry Lentil Soup

Coconut Curry Lentil Soup Pin It

If you enjoy soups with a little spice, try this coconut curry lentil soup. Red lentils soften as they cook, giving the broth a thick, creamy texture without needing a blender. Coconut milk balances the curry spices, while fresh ginger and lime add extra flavor.

Serves: 4 to 6 | Time: 35 minutes | Vegan

Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder or 2 to 3 tbsp curry paste
  • 1 1/2 cups red lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk
  • 3 cups spinach
  • Juice of 1 lime
  • Salt and chopped cilantro, to taste

How To Make It

  1. Heat the oil in a large pot. Add the onion and cook for about 5 minutes. Stir in the garlic, ginger, and curry powder or paste and cook for another minute.
  2. Add the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are soft.
  3. Stir in the coconut milk and spinach. Cook for another 3 minutes, until the spinach wilts and the soup is heated through.
  4. Add the lime juice and season with salt. Serve topped with chopped cilantro.

17. Tuscan White Bean Soup

Tuscan White Bean Soup Pin It

This Tuscan-inspired white bean soup combines garlic, rosemary, olive oil, and tender kale for a delicious meal. Mashing some of the beans thickens the broth, while the rest add texture and make the soup more filling. Serve with toasted bread to soak up every last bit.

Serves: 6 | Time: 45 minutes | Vegan

Ingredients

  • 1/4 cup olive oil, plus more for drizzling
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 sprig fresh rosemary or 1 tsp dried rosemary
  • 1/2 tsp dried sage
  • 2 tbsp tomato paste
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 5 cups vegetable broth
  • 1 bunch lacinato kale, stems removed and leaves chopped
  • Lemon juice, salt, and pepper, to taste
  • Crusty bread, toasted, for serving

How To Make It

  1. Heat the olive oil in a large pot. Add the onion, carrots, and celery and cook for about 8 minutes. Stir in the garlic, rosemary, sage, and tomato paste and cook for another 2 minutes.
  2. Add the beans and vegetable broth. Bring to a simmer and cook for about 20 minutes.
  3. Add the kale and cook for 8 to 10 minutes, or until tender.
  4. Remove the rosemary sprig if you used fresh rosemary. Mash a few beans against the side of the pot to thicken the soup, then add a squeeze of lemon juice and season with salt and pepper.
  5. Serve over toasted bread, with a drizzle of olive oil if desired.

18. Butternut Squash Soup

Butternut Squash Soup Pin It

Roasting the butternut squash brings out its natural sweetness and adds depth to the soup. Apple complements the squash, while a little nutmeg adds warmth. Blend everything until smooth for a creamy, comforting soup.

Serves: 6 | Time: About 1 hour | Vegan if made with coconut milk

Ingredients

  • 1 large butternut squash (about 3 lb), peeled, seeded, and cubed
  • 1 apple, peeled and chopped
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/4 tsp ground nutmeg
  • 1/2 cup coconut milk or dairy cream (optional)
  • Salt and pepper, to taste

How To Make It

  1. Preheat the oven to 425°F. Toss the squash and apple with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30 to 35 minutes, until tender and browned at the edges.
  2. Heat the remaining oil in a large pot. Add the onion and cook for about 5 minutes, then stir in the garlic and cook for another minute.
  3. Add the roasted squash, apple, vegetable broth, and nutmeg. Simmer for 10 minutes.
  4. Blend until smooth, then stir in the coconut milk or cream, if using. Season with salt and pepper.

Tip: Pre-cut butternut squash can save time. If blending hot soup in a regular blender, work in small batches and follow the manufacturer’s instructions for handling hot liquids.

19. Roasted Pumpkin Soup

Roasted Pumpkin Soup Pin It

Roasted pumpkin soup is a delicious way to enjoy pumpkin in a savory dish. Fresh sage and smoked paprika give it a deeper flavor, while coconut milk makes the soup creamy without dairy. For a quicker option, use canned pumpkin puree instead of roasting a whole pumpkin.

Serves: 6 | Time: About 1 hour 15 minutes with fresh pumpkin, or about 30 minutes with canned puree | Vegan

Ingredients

  • 1 sugar pumpkin (about 3 lb), halved and seeded, or 2 cans (15 oz each) plain pumpkin puree
  • 2 tbsp olive oil, divided as needed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 fresh sage leaves, chopped, or 1/2 tsp dried sage
  • 1/2 tsp smoked paprika
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tbsp maple syrup (optional)
  • Toasted pepitas, salt, and pepper, to taste

How To Make It

  1. If using fresh pumpkin, preheat the oven to 400°F. Brush the cut sides with olive oil and place the pumpkin cut side down on a baking sheet. Roast for 40 to 50 minutes, or until the flesh is soft. Let it cool slightly, then scoop out the flesh.
  2. Heat a little olive oil in a large pot. Add the onion and cook for about 5 minutes. Stir in the garlic, sage, and smoked paprika and cook for another minute.
  3. Add the roasted pumpkin flesh or canned pumpkin puree and the vegetable broth. Bring to a simmer and cook for about 10 minutes.
  4. Blend until smooth, then stir in the coconut milk and maple syrup, if using. Season with salt and pepper, and serve topped with toasted pepitas.

Tip: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

20. Sweet Potato Soup

Sweet Potato Soup Pin It

Sweet potatoes give this soup a naturally thick, creamy texture, while chipotle peppers add a smoky kick that balances their sweetness. Fresh ginger and lime brighten the flavor, and you can adjust the heat to your liking. Top each bowl with cilantro and pumpkin seeds for extra texture.

Serves: 6 | Time: 45 minutes | Vegan if you skip the dairy yogurt

Ingredients

  • 2 tbsp oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 1/2 lb sweet potatoes, peeled and cubed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 to 2 chipotle peppers in adobo, minced
  • 5 cups vegetable broth
  • Juice of 1 lime
  • 1/2 cup coconut milk (optional)
  • For serving: Dairy yogurt or coconut cream, cilantro, and pepitas

How To Make It

  1. Heat the oil in a large pot. Add the onion and cook for about 5 minutes. Stir in the garlic, ginger, cumin, smoked paprika, and chipotle peppers and cook for another minute.
  2. Add the sweet potatoes and vegetable broth. Bring to a simmer and cook for 20 to 25 minutes, or until the sweet potatoes are very tender.
  3. Blend the soup until smooth. Stir in the lime juice and coconut milk, if using, then season with salt and pepper.
  4. Serve with a spoonful of dairy yogurt or coconut cream, fresh cilantro, and pepitas.

Conclusion

You don’t have to try all 20 soups at once. Pick one that sounds good, make a pot for dinner, and save the leftovers for lunch the next day.

You can also adjust many of these recipes to use the vegetables, beans, or other ingredients you already have in your kitchen.

Whether you’re craving creamy chicken soup, hearty beef and vegetable soup, or a meat-free bowl of lentils and vegetables, there’s something here to help you get through the colder days.

Serve your favorite with crusty bread, crackers, or a sandwich, and enjoy a warm, filling meal with your family.

 

Recommended reading:

25 Warm Non-Alcoholic Winter Drinks For Cold Days

27 Feel-Good Meals That Are Delicious & Easy To Make

55 Easy & Cheap Meals For Large Families On A Budget

Dating & Relationship Coach at  | Website | + posts

Jennifer is a relationship coach with a bachelor's degree in Foreign Languages and Literary Studies and over 10 years of blogging experience. Since 2016, she has been creating thoughtful, easy-to-read content on relationships, self-improvement, and everyday living, with a focus on helping readers make informed decisions and build healthier, more fulfilling lives. She enjoys cooking, reading, meditating, watching TV, and spending quality time with her husband and two adorable daughters.

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