It is the ultimate comfort food in fall and winter. The perfect go-to meal for any day of the week.
When I think of winter and fall soups, I think of hearty, thick, rib clinging soup that warms you all over. Whether you make it on the stove or in your slow cooker, there is nothing quite like the smell of hot soup simmering in your kitchen!
So I thought I would round up some of the most sought after delicious soups for these seasons. The intention is that you will bookmark this post as your go-to soup guide! From a simple chicken noodle bowl to a more heartwarming beef stew, these soup recipes are sure to warm you up from head to toe.
Soup Recipes for Fall and Winter
Quick Creamy Tomato Soup
Two 15-ounce containers, vegetable or chicken broth/stock
One 28-ounce can concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil, cut for garnish
4 slices crusty bread, 4 inches across.
Extra-virgin olive oil
Freshly ground black pepper
1/2 pound shredded cheese to compliment your soup
- Combine broth and tomatoes in a medium saucepan over moderate heat.
- When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.
- With an immersion blender, puree soup.
- Serve bowls of soup with basil and your choice of soup toppers.
Source: Rachel Ray at the Food Network
Slow Cooker Butternut Squash Soup
2 cups vegetable stock
4 cloves garlic, peeled and minced
1 carrot, peeled and roughly choppe
Granny Smith apple, cored and roughly chopped
Medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
1 white onion, peeled and roughly chopped
1 sprig fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
pinch of ground cinnamon and nutmeg
1/2 cup canned (unsweetened) coconut milk
optional garnishes: extra coconut milk, smoked paprika, or see more ideas above
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.) Taste, and season with additional salt, pepper and cayenne as needed.
- Serve warm, topped with your desired garnishes.
Source: Gimme Some Oven
Creamy Ginger Pumpkin Soup
1 3-pound sugar pumpkin, halved, seeded, and quartered
6 fresh thyme sprigs
1 1/2 tablespoons olive oil
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 tablespoon butter
2 large shallots, chopped
3 cups vegetable or chicken broth, plus more if needed
1 tablespoon fresh grated ginger
3 fresh sage leaves, chopped
1/8 teaspoon fresh nutmeg, plus more for garnish
1/4 cup 0% fat plain Greek plain yogurt
Chopped chives, optional for garnish
Pepitas, optional for garnish
Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
Let cool, and then remove the peel from the pumpkin.
Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.
French Onion Soup
1/2 cup unsalted butter
4 onions, sliced
A couple of garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere
- Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
- When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
- Ladle the soup in bowls and float several of the Gruyere croutons on top.
- Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Italian Vegetable Lentil Soup
Fresh veggies (carrots, onions, garlic, zucchini and kale)
Canned diced tomatoes
Dried brown lentils ,rinsed and picked over
Dried herbs including basil, oregano and thyme
Salt and freshly ground black pepper
Fresh lemon juice
Parmesan cheese, for serving (optional)
- Heat olive oil in a large pot over medium-high heat.
- Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
- Pour in vegetable broth and tomatoes.
- Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
- Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
- Add in zucchini and kale and simmer 10 minutes longer.
- Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
- Serve warm with parmesan cheese if desired.
Source: Cooking Classy
Many Veggie Vegetable Soup
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
Sea salt and fresh black pepper
1 medium carrot, diced
1 small sweet potato, diced
¼ cup dry white wine
A 14.5-ounce can diced fire roasted tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
¼ teaspoon red pepper flakes, more to taste
4 cups vegetable broth
2 bay leaves
1 cup halved cherry tomatoes
1 zucchini, diced
A 15-ounce can chickpeas, drained and rinsed
2 tablespoons white wine vinegar
1½ cups chopped kale
- Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Then add the carrot and sweet potato, stir and cook 2 more minutes.
- Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
- Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.
Source: For Love & Lemons
Slow Cooker Creamy Wild Rice and Parmesan Cheese Soup
1 cup dry wild rice or wild rice blend (wild rice and brown rice)
1/2 sweet onion, diced
6 carrots, chopped
5 cups low-sodium veggie or chicken broth
1 cup dry white wine
1 tablespoon chopped fresh thyme + 3 thyme sprigs
2 bay leaves
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1 parmesan rind + 1/2 cup grated parmesan, plus more for serving
1 cup whole milk or heavy cream
Kosher salt and pepper
2 pounds mixed mushrooms, roughly torn
4 cloves garlic, smashed
1 stick (8 tablespoons) butter
Zest from 1 lemon
- In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours
- During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.
- About an hour before serving, preheat the oven to 425 degrees F. In a 9×13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
- Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.
- Divide the soup among bowls and top with fresh thyme and parmesan. Eat!
Source: Half Baked Harvest
Beef Stew With Beer and Paprika
3 Tablespoons Olive Oil
1 Tablespoon Butter
2 pounds Stew Meat
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
1 can (12 Oz. Size) Beer
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
2 cups Water (additional, If Needed)
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Paste
1/2 teaspoon Paprika
1/2 teaspoon Kosher Salt
Freshly Ground Black Pepper
1-1/2 teaspoon Sugar
4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
4 whole New Potatoes, Quartered
Minced Parsley (optional)
- Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
- Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. (The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.)
- Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
- Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Source: The Pioneer Woman
Classic Chicken Noodle Soup
¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
Kosher salt, to taste
Black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
Parmesan cheese, shredded, to taste
- Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Then add the stock and bring to a boil.
- Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
- Season to taste with salt and pepper, then stir in the parsley.
- Serve topped with Parmesan
Gwyneth Paltrow’s Peruvian Chicken and Cauliflower Rice Soup
1 medium onion chopped
1 bunch of cilantro , roughly chopped
Jalapeno or green chili (optional)
Juice of 6 limes 1/2 cup water plus more if needed
8 cups of chicken stock
2 boneless, skinless chicken breasts
2 tsp. kosher salt
1 cup of frozen peas
2 cups of cauliflower rice
Lime wedges for serving
- Combine the onion, cilantro, jalapeno or green chili (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
- In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and chicken and salt and cook until the chicken is opaque and fully cooked through, about 20 minutes. Remove the chicken and let cool.
- Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy.
- When the chicken is cool enough to handle, shred the meat.
- To serve, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
- Divide into bowls and garnish with lime.
Source: The Clean Plate
White Bean Soup With Bacon and Herbs
1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips
2 tablespoons extra-virgin olive oil
1 Spanish onion, finely chopped
1 large carrot, finely diced
2 celery ribs, finely diced
4 garlic cloves, minced
1 fresh bay leaf
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 pound Great Northern beans, soaked overnight and drained
10 cups chicken stock
Salt and freshly ground pepper
- In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.
- Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil. Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.
- Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve
Source: Food & Wine
Lightened Up Loaded Baked Potato Soup
2 medium russet potatoes, washed and dried
Small head of cauliflower to make 3 1/2 cups or 16 ounces, stem removed cut into florets
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
Salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
- Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
- Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
- On medium heat, add chicken broth, milk, potatoes and bring to a boil.
- Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
- Remove from heat. Ladle 1 cup soup into each bowl.
- Top each serving with 2 tbsp cheese, remaining chives, and bacon.
Barefoot Contessa: Parker’s Split Pea Soup
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
- In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking.
- Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper.
- Serve hot.
Source: The Barefoot Contessa Cookbook
Martha Stewart’s Healthy Beef Chili Soup
1 medium onion, chopped
4 garlic cloves, chopped
2 tablespoons tomato paste
Coarse salt and ground pepper
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
Toppings, such as reduced-fat sour cream, sliced scallions, green chili and baked tortilla chips, for serving (optional)
- In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
- Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
- Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes.
- Serve with toppings, if desired.
Source: Martha Stewart
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