What is mirepoix? Simply put, it's an aromatic shortcut every chef should know how to use for the best savory cooking ever.
What Is Mirepoix and How Do You Use It?
Updated on Feb. 20, 2024
For even the most humble home cooks, it’s time to bask in the glory of knowing you probably do something chefs learn in culinary school: making and using mirepoix. It’s a diced mixture of onions, carrots and celery cooked in fat like butter or oil. The trio of vegetables is every chef’s secret to quick and savory cooking. If you’re used to making one-dish dinners and or even marry me short ribs, then you’re a pro at making mirepoix.
What is mirepoix?
Mirepoix (pronounced meer-PWAH) is a simple mixture of three or more chopped vegetables, including onion, carrots and celery. Typically, the ratio is one part carrots to one part celery to two parts onion. Sauteed slowly (and without browning) in butter or oil to gently coax out its flavors, mirepoix forms the aromatic base for a wide variety of savory dishes. You might be most familiar with starting comforting meals like chili and chicken noodle soup with the mixture.
It’s said to have originated when the cook of French aristocrat Charles de Lévis, the Duke of Mirepoix, made the mixture a standard of French cooking. Because the French word sounds a bit fancy for such humble ingredients, not all recipes will call it that. For example, this slow cooker beef stew will ask you to start with onions, carrots and celery, but won’t refer to the mixture as mirepoix.
Your aromatic base might also include garlic, peppercorns, bell peppers, herbs or even bacon, depending on the recipe.
Mirepoix Variations
Using aromatics in cooking isn’t just a French thing. Many variations of mirepoix exist in different regions. Sofrito, for example, comprises onion, garlic, tomatoes and bell peppers and flavors Spanish dishes like paella, rice and beans and arroz con pollo. Soffritto (note the spelling difference) hails from Italy and often includes pancetta and garlic in addition to onions, carrots and celery. Use olive oil as the fat in a soffritto. You’d use this variation in classic Italian soups and bolognese sauce for pasta.
The holy trinity, a Cajun and Creole cooking must, uses onion and celery and swaps out carrots for bell peppers. Try out the holy trinity in Louisiana jambalaya or seafood gumbo.
Beyond these global variations, you can make simple tweaks to the French version. Here are some ideas:
- Make it a pinçage: Mirepoix becomes pinçage (pin-sahge) when you add tomato paste. Once the vegetables have softened, add a tablespoon of tomato paste to the mixture and stir until it browns.
- Use different aromatic vegetables: Add or substitute mushrooms, bell peppers, tomatoes, parsnips or leeks to your onion, carrot and celery mixture.
- Add garlic: If you love to cook, you probably can’t get enough of the smell of freshly sauteed garlic and onion. If you’re going to add garlic, wait until the onions and other aromatics are softened or translucent so that the minced garlic doesn’t burn.
- Use herbs and spices: Whole peppercorns and herbs like those in a bouquet garni also give things like broths and stews even more flavor.
- Upgrade it with bacon: Nothing new here; bacon makes everything—even a basic mirepoix—better. The salty fat drippings of the pork will give any recipe an instant boost of flavor. Try it out in recipes like creamy potato soup.
How to Make Mirepoix
Use one part carrots and one part celery to two parts onion, and chop ’em all before you start cooking. This simple technique, called mise en place, helps chefs (and home cooks) make sure they have everything they need before the stove is turned on. It’s one of those culinary school tips that saves so much time in the kitchen.
Directions
Step 1: Chop your veggies
Wash your vegetables well before chopping. If you prefer, you can peel your carrots at this stage too. You’ll want to dice the onion, carrots and celery into pieces that are all similar in size so they cook evenly.
Half inch pieces are a good place to start, but if you have a recipe with a quick cook time, chop the veggies even smaller so they soften quicker.
Step 2: Slowly saute
Heat your pan over medium heat and add butter or oil. If you’re using butter, add the vegetables to the pan once the butter is fully melted. Reduce the heat to medium-low and stir the mirepoix to coat in the fat. Stir occasionally and cook until the onion pieces are translucent and the carrots and celery have softened.
This process could take up to ten minutes, and the trick is low and slow. If you raise the heat, you risk burning the mirepoix (save the browning for your meat!).
Tips for Making Mirepoix
Can you freeze mirepoix?
Yes, you can. Clean your vegetables and dice them into the size you need, then spread them over a cooking sheet and cover it. Transfer the cooking sheet to the freezer, let the vegetables freeze, and then place them in a freezer-safe container until you’re ready to use the mirepoix. The uncooked mixture should stay fresh in the fridge for up to eight months.
Can you use any kind of onion?
Sort of. Traditional mirepoix uses yellow onions, but other types of onions you can use include white and Vidalia. White onions will add a sharper taste while Vidalia onions lean sweeter.
Use mirepoix in these classic soups
Chicken Noodle SoupTotal Time: 1 hour
Main Ingredients: Bone-in chicken thighs, chicken broth, carrots, kluski or other egg noodles
Level: Intermediate
Whether you’re feeling under the weather or simply love traditional soup recipes, chicken noodle soup will hit the spot every time. If this is already a go-to meal for you, test out other chicken soup recipes like avgolemono or chicken tortilla soup.
"My first Wisconsin winter was so cold all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans." —Recipe contributor Gina Nistico, Denver, Colorado
Also, don’t forget to explore the list of these cheap soup recipes that will keep your belly full without breaking the bank.
Easy Beef SoupTotal Time: 25 minutes
Main Ingredients: Ground beef, frozen mixed vegetables, canned tomato sauce, onion soup mix
Level: Intermediate
In 25 minutes, you can have a protein-filled colorful beef soup to brighten up a gloomy day. Don’t forget to add a fun soup topper, like chips or mini grilled cheese.
"This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion." —Recipe contributor Agnes Bierbaum, Gainesville, Florida
French Onion SoupTotal Time: 2 hours, 20 minutes
Main Ingredients: Onions, beef broth, port wine, garlic toast, Gruyere
Level: Intermediate
Before making French onion soup, be sure you have oven-safe soup bowls. The first part of the recipe calls for stovetop cooking, but then it’s broiled in the oven so the cheesy topping can melt and crisp to perfection.
"Enjoy my signature soup the way my granddaughter Becky does: I make it for her in a French onion soup bowl complete with garlic croutons and gobs of melted Swiss cheese on top." —Recipe contributor Lou Sansevero, Ferron, Utah
Pasta Fagioli SoupTotal Time: 30 minutes
Main Ingredients: Italian turkey sausage links, elbow macaroni, canned great northern beans, canned diced tomatoes, chicken broth
Level: Intermediate
You won't need to visit an Italian restaurant to enjoy pasta fagioli. With its hearty mix of sausage, vegetables, beans and noodles, this soup is filling enough to be a meal all by itself. If Italian is your go-to cuisine, you must try Ina Garten’s wedding soup!
"My husband enjoys my version of this dish so much that he doesn’t order it at restaurants anymore. With fresh spinach, pasta and seasoned sausage, this fast-to-fix soup is a meal on its own." —Recipe contributor Brenda Thomas, Springfield, Missouri
Fennel Carrot SoupTotal Time: 55 minutes
Main Ingredients: Fennel seed, carrots, sweet potato, apple, rice
Level: Intermediate
Talk about bright, cheery, velvety soups. If you’re looking for something to serve with grilled cheese instead of tomato soup, try this fennel carrot version.
"This soup is perfect as a first course for a special occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato." —Recipe contributor Marlene Bursey, Waverly, Nova Scotia
Creamy Chicken and Rice SoupTotal Time: 30 minutes
Main Ingredients: Rice, chicken broth, evaporated milk, cooked chicken breast
Level: Intermediate
Looking for a creamy soup? This creamy chicken soup uses rice instead of noodles, so it won't need more than a quick side salad to become a hearty meal. The recipe only calls for half an onion, so use a handy onion storage container to stash the other half.
"I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit." —Recipe contributor Janice Mitchell, Aurora, Colorado
English Pub Split Pea SoupTotal Time: 5 hours 15 minutes
Main Ingredients: Ham bone, dried green split peas, light beer, prepared English mustard
Level: Intermediate
Grab a slow cooker soup and whatever light beer is in your refrigerator! The English pub flair takes this classic soup recipe up a notch. If you’re not a fan of chunky soup, pour small batches into a food processor to puree the chunks.
"This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours, and come back to "soup's on." Finish it with more milk if you like your soup a bit thinner." —Recipe contributor Judy Batson, Tampa, Florida
Borscht SoupTotal Time: 50 minutes
Main Ingredients: Beets, carrots, onion, beef broth, cabbage
Level: Intermediate
This borscht is packed with vibrant color—cook up this soup when you need a bright side for a hearty meat-and-potatoes dinner.
"My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables." —Recipe contributor Ruth Andrewson, Leavenworth, Washington
Cream of Asparagus SoupTotal Time: 35 minutes
Main Ingredients: Fresh asparagus, fat-free milk, reduced-sodium chicken broth, half-and-half
Level: Beginner
This is the type of soup you would have looked at as a kid and thought, no way. Hopefully as an adult you’re willing to explore vegetable-based foods, because you won’t want to miss this cheesy cream of asparagus soup.
"We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make." —Recipe contributor Sherri Melotik, Oak Creek, Wisconsin
PozoleTotal Time: 1 hour, 20 minutes + standing
Main Ingredients: Guajillo chiles, ancho chiles, boneless pork, chicken broth, hominy
Level: Beginner
Lots of ingredients go into a delicious pozole, a traditional Mexican soup. If you're looking for slightly less heat, opt for pasilla chiles instead of guajillo chiles.
"This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but pozole is good any time of year." —Taste of Home Test Kitchen
Spanish Chicken SoupTotal Time: 1 hour 5 minutes
Main Ingredients: Broiler/fryer chicken, adobo seasoning, sofrito tomato cooking base, Yukon gold potatoes, fideo noodles or angel hair pasta
Level: Intermediate
For a soup bursting with flavor, try this Spanish chicken soup seasoned with adobo. It's plenty fulfilling with hearty ingredients like carrots, celery, onion and potatoes.
"A hearty soup that's made from scratch is the perfect antidote for chilly weather. Save leftovers of this Spanish chicken soup for weekday lunches sent to work in a thermos or quickly reheated in the microwave." —Taste of Home Test Kitchen
Egg Drop SoupTotal Time: 15 minutes
Main Ingredients: Chicken broth, cornstarch, egg
Level: Beginner
Cooking up a stir-fry? Add this egg drop soup as a quick appetizer. It takes 15 minutes to prep and make and only calls for five ingredients.
"We often start our stir-fry meals with this fast egg drop soup recipe— it cooks in just minutes flat. There are many versions of the recipe, but we like the easy addition of cornstarch to thicken the soup and give it a rich, golden color. I got the recipe from my grandma’s old cookbook." —Recipe contributor Amy Beth Corlew-Sherlock, Lapeer, Michigan
Beef Lentil SoupTotal Time: 1 hour 25 minutes
Main Ingredients: Lean ground beef, canned tomato or V8 juice, dried lentils, chopped cabbage, frozen chopped spinach
Level: Intermediate
Lentils are super tasty in dishes like salads or tacos, but they’re also a great way to make soup more filling. This beef lentil soup is packed with so many good ingredients, one bowl might be enough for dinner!
"You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings in New England, I've often enjoyed sipping a steaming mugful in front of our fireplace." —Recipe contributor Guy Turnbull, Arlington, Massachusetts
Cream of Mushroom SoupTotal Time: 30 minutes
Main Ingredients: Mushrooms, flour, chicken broth, half-and-half cream
Level: Intermediate
Sure, canned cream of mushroom soup works when you’re in a pinch. But you can make a from-scratch version at home in 30 minutes. For a gluten-free option to thicken the sauce, try cornstarch or arrowroot.
"My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'm happy to share it with my own friends and family." —Recipe contributor Anne Kulick, Phillipsburg, New Jersey
Potato ChowderTotal Time: 8 hours, 15 minutes
Main Ingredients: Potatoes, chicken broth, onion, cream cheese
Level: Intermediate
The bacon and chives are optional, but we love adding them. You can even go a step further and add shredded cheddar cheese. The soup toppings will make this dish feel like loaded potato rounds in a bowl.
"One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day." —Recipe contributor Anna Mayer, Fort Branch, Indiana
Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Total Time: 40 minutes Main Ingredients: Coconut milk, chicken stock, chicken breast, fish sauce, Thai chiles, lemongrass Level: Beginner Though this spicy Thai coconut chicken soup has a lengthy ingredient list, the end result is a warming cup of soup that will make you want seconds. You'll need quite a few essential Thai ingredients, so check your pantry before you start cooking. "From learning how to handle coconut milk to preparing Thai aromatics, this tom kha gai recipe will keep you on your toes. But the bright and creamy broth is worth the effort!" —Recipe contributor Malina Syvoravong, Los Angeles, California
Hearty Vegetable SoupTotal Time: 1 hour 45 minutes
Main Ingredients: Green pepper, cabbage, frozen cut green beans, frozen peas, frozen corn, canned garbanzo beans, V8 juice
Level: Intermediate
The blend of seasonings will fool even the pickiest eaters in your family into thinking cabbage and green beans are delicious. If you have a bunch of frozen veggies sitting in the freezer, here's your excuse to use them up.
"A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon." —Recipe contributor Janice Steinmetz, Somers, Connecticut
Chicken Barley SoupTotal Time: 1 hour 35 minutes
Main Ingredients: Broiler/fryer chicken, pearl barley, chicken bouillon
Level: Intermediate
If you’re trying to add more whole grains to your weekly dinners, this is one of the soup recipes that you’ll keep coming back to. It's so good! The best part is that you don’t have to spend time waiting to cook while your barley presoaks. The barley will naturally cook and expand during the simmering process.
"No question—this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself!" —Recipe contributor Diana Costello, Marion, Kansas
Italian Vegetable SoupTotal Time: 1 hour, 25 minutes
Main Ingredients: Italian sausage, onion, zucchini, green pepper, garlic
Level: Beginner
This soup is one of our favorite ways to use up a bumper crop of zucchini. Pair bowls of the soup with soft homemade dinner rolls or garlic bread.
"This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day." —Recipe contributor Clara Mae Chambers, Superior, Nebraska
Potato SoupTotal Time: 30 minutes
Main Ingredients: Bacon, potatoes, chicken broth, flour, milk, Velveeta
Level: Intermediate
Is there anything better than creamy potato soup on a cold night? The recipe calls for Velveeta cheese, but if you don’t have that on hand, use cheddar or Colby Jack instead.
"You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better." —Recipe contributor Coleen Morrissey, Sweet Valley, Pennsylvania
Stuffed Pepper SoupTotal Time: 1 hour
Main Ingredients: Ground beef, canned diced tomatoes, green peppers, brown sugar, long grain rice
Level: Intermediate
Soup recipes are perfect weeknight dinners—you save so much time cooking and cleaning up. There are quite a few different ways to make stuffed peppers, but this stuffed pepper soup might be the simplest.
"I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming!" —Recipe contributor Krista Muddiman, Meadville, Pennsylvania
Ham ChowderTotal Time: 1 hour
Main Ingredients: Bacon, whole milk, potatoes, canned whole kernel corn, shredded cheddar cheese, fully cooked ham
Level: Intermediate
If you love homemade bread, you’re going to have to bake one of your favorite recipes to pair with this super cheesy, flavor-packed chowder. Have a little fun and serve your chowder in a bread bowl.
"My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time." —Recipe contributor Jennifer Trenhaile, Emerson, Nebraska
Cheeseburger SoupTotal Time: 55 minutes
Main Ingredients: Ground beef, potatoes, Velveeta, sour cream
Level: Intermediate
We love a good comfort food mashup! If you love the taste of a delicious burger and the convenience of a soup, cheeseburger soup might become a staple in your dinner rotation.
"A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out." —Recipe contributor Joanie Shawhan, Madison, Wisconsin
Copycat Panera Broccoli Cheese SoupTotal Time: 45 minutes
Main Ingredients: Fresh broccoli florets, chicken stock, half-and-half cream, shredded cheddar cheese, round bread loaves
Level: Intermediate
Have extra yeast packets in your pantry? With a bit of time, you can be on your way to making our favorite Panera Bread copycat recipe: cheesy broccoli soup in a bread bowl.
"This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery." —Recipe contributor Rachel Preus, Marshall, Michigan
Cream of Cauliflower SoupTotal Time: 20 minutes
Main Ingredients: Chicken broth, frozen cauliflower, 1% milk, shredded reduced-fat cheese
Level: Beginner
Broccoli cheddar soup is always a hit, but if you want to switch up your vegetables and flavors, cream of cauliflower soup is a tasty, cheesy alternative. Bookmark this recipe for a busy night when you need a quick and comforting meal.
"This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime." —Recipe contributor Karen Brown, West Lafayette, Ohio
Meatball SoupTotal Time: 50 minutes
Main Ingredients: Breadcrumbs, Parmesan, ground beef, beef broth, kidney beans, shell pasta
Level: Intermediate
Though you can cut down on the time by using store-bought meatballs, making them from scratch really makes a difference. You only need seven (mostly pantry) ingredients, and they come together faster than you'd think.
"This meatball soup recipe is a hearty meal. It's great for chilly days." —Sue Miller, Walworth, Wisconsin
Tuscan Cauliflower SoupTotal Time: 30 minutes
Main Ingredients: Fresh cauliflowerets, canned reduced-sodium chicken broth, bulk Italian sausage, whipping cream, bacon
Level: Intermediate
Whether or not you're following a low-carb meal plan, cauliflower is a great alternative to potatoes in soup. This recipe calls for four cups of cauliflower, so stock up next time you're at the grocery store!
"A classic Tuscan soup has lots of potatoes, but I make mine the low-carb way with cauliflower. Turns out, it has a heartier flavor." —Recipe contributor Heather Bewley, Bemidji, Minnesota
Slow-Cooker Sweet Potato SoupTotal Time: 5 hours 15 minutes
Main Ingredients: Sweet potatoes, Worcestershire sauce, ground chipotle pepper, reduced-sodium chicken broth
Level: Intermediate
If you like simple soup recipes with lots of flavors, you’re going to have to try this slow-cooker sweet potato soup. It’s light enough to be served as a side to a larger meal, or you can top it off with sour cream and pepitas and enjoy it on its own.
"I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning." —Recipe contributor Colleen Delawder, Herndon, Virginia
Carolina Shrimp SoupTotal Time: 25 minutes
Main Ingredients: Uncooked shrimp, kale, sweet red pepper, canned black-eyed peas
Level: Intermediate
For a change of pace, Carolina shrimp soup might be just the thing you need. It’s light, nutrient-dense and adaptable to tastes of all kinds. Not a fan of kale or sweet peppers? Use spinach and sun-dried tomatoes instead.
"Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup." —Recipe contributor Mary Marlowe Leverette, Columbia, South Carolina
Vegetable Turkey SoupTotal Time: 1 hour 15 minutes
Main Ingredients: Ground turkey, tomato juice, canned diced tomatoes, mushrooms, celery, frozen French-style green beans
Level: Intermediate
The turkey gives this soup plenty of lean protein, while the celery, carrots, green beans, mushrooms and tomatoes give your dinner a wholesome burst of flavor.
"Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness everyone will welcome on a cold, blustery evening." —Recipe contributor Bonnie LeBarron, Forestville, New York
Chicken Tortilla SoupTotal Time: 30 minutes
Main Ingredients: Green chiles, chicken broth, rotisserie chicken, canned diced tomatoes
Level: Beginner
Spice things up with this green chile and jalapeno pepper soup. Top with crushed tortilla chips and grated pepper jack cheese.
"This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too." —Recipe contributor Laura Black Johnson, Largo, Florida
Sausage and Greens SoupTotal Time: 40 minutes
Main Ingredients: Italian turkey sausage links, Swiss chard, reduced-sodium chicken broth, canned no-salt-added cannellini beans
Level: Intermediate
The Swiss chard adds a nice pop of green and the beans and sausage make this soup hearty enough to enjoy as a standalone dinner. Bonus: This soup recipe is a one-dish meal.
"I always have an abundance of fresh vegetables on hand, so I wanted to create a delicious soup to enjoy during the colder months. I think I found a winner!" —Recipe contributor Angie Pitts, Charleston, South Carolina.
Beef Barley SoupTotal Time: 1 hour, 50 minutes
Main Ingredients: Beef, beef broth, pearl barley, mirepoix
Level: Beginner
If you have hulled barley, you can use that instead of pearl barley, but it does take longer to cook. For a fancy twist, substitute part of the beef broth for a little bit of red wine, like a cab. Pair the soup with what's left in the bottle, and you have a date night in!
"This hearty beef barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor." —Recipe contributor Elizabeth Kendall, Carolina Beach, North Carolina
Chicken Potpie SoupTotal Time: 40 minutes
Main Ingredients: Potatoes, carrots, canned chicken broth, shredded cooked chicken, frozen petite peas, frozen corn
Level: Advanced
This soup is a fun way to switch up a traditional chicken potpie recipe. We topped ours with round crusts, but use any cookie cutter to make the shapes you like! The crust needs time to chill, so keep that in mind when you're getting ready to prep this recipe.
"My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it." —Recipe contributor Karen LeMay, Seabrook, Texas
Clam ChowderTotal Time: 55 minutes
Main Ingredients: Clams, potatoes, clam juice, half-and-half
Level: Beginner
There's nothing quite like a creamy New England clam chowder—especially when it's topped with crumbled bacon. To make it even more clammy, replace some of the water called for with more clam juice.
"This is the best New England clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available, the canned clams are perfectly acceptable." —Recipe contributor Sandy Larson, Port Angeles, Washington
Chicken Gnocchi Pesto SoupTotal Time: 25 minutes
Main Ingredients: Jar roasted garlic Alfredo sauce, rotisserie chicken, potato gnocchi, fresh spinach
Level: Intermediate
Soup or pasta? Why not both! Combine Alfredo sauce with pesto for a creamy, earthy flavor. This soup stars potato gnocchi for a hit meal.
"After tasting a similar soup at a restaurant, I created this quick and tasty version. It’s rich and creamy and couldn’t be easier to make!" —Recipe contributor Deanna Smith, Des Moines, Iowa
Instant Pot Corn ChowderTotal Time: 30 minutes
Main Ingredients: Red potatoes, canned chicken broth, fresh or frozen corn, half-and-half cream, shredded cheddar cheese, bacon
Level: Intermediate
Create your favorite soup in half the time with this pressure-cooker soup recipe. With fresh ingredients like potatoes, corn, onion and cheese, you'll never settle for the store-bought version again.
"Enjoy this chowder’s rich, slow-simmered flavor in record time using an Instant Pot. Corn chowder is a classic staple, with its hearty flavors of creamy sweet corn, bacon crumbles, shredded cheddar cheese and chopped parsley." —Taste of Home Test Kitchen
Potato Leek SoupTotal Time: 45 minutes
Main Ingredients: Potatoes, chicken broth, leeks, milk
Level: Beginner
Nutmeg, Worcestershire sauce and hot sauce flavor this soup. It might sound like a lot, but together, they add so much character to the creamy potato base. Choose leeks that are firm to the touch and have a large light green section.
"My family and I crave a steaming bowl of potato leek soup on a cold winter evening, but we don't want the butter and fat content of regular soup recipes. So I created this lighter version. I have shared it with many folks, and everyone who has tried it loves it for the robust, satisfying flavor." —Recipe contributor Christine Frye, Odessa, Missouri
Italian White Bean SoupTotal Time: 30 minutes
Main Ingredients: Potatoes, zucchini, canned navy beans, vegetable or chicken broth
Level: Intermediate
Full of nutrients and good-for-you ingredients, this soup is perfect for those nights when you want something healthy but fulfilling. To bulk it up, add ground beef or Italian sausage, or pair it with a side of warm, crusty bread.
"A bowlful of this soup is so satisfying it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers." —Recipe contributor Kristina Krummel, Elkins, Arkansas
Moroccan Chickpea StewTotal Time: 30 minutes
Main Ingredients: Butternut squash, canned chickpeas, ground cinnamon, ground ginger, ground cumin
Level: Intermediate
If you want to expand on your typical go-to soup recipes, try adding this Moroccan-inspired soup to your rotation. Butternut squash is seasoned with enticing flavors of cinnamon, ginger and cumin. Here's how to cut a butternut squash the easiest way.
"When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors." —Recipe contributor Heather Demeritte, Scottsdale, Arizona
Minestrone SoupTotal Time: 1 hour 5 minutes
Main Ingredients: Chicken broth, kidney beans, chickpeas, diced tomatoes, whole wheat elbow macaroni, Parmesan cheese
Level: Intermediate
This soup combines veggies, beans and greens with flavorful seasonings for a healthy and delicious dinner. There's a reason why it's a contest-winning recipe!
"This minestrone soup recipe is special to me because it’s one of the few dinners my entire family loves. And I can feel good about serving it because it’s full of nutrition and low in fat." —Recipe contributor Lauren Brennan, Hood River, Oregon
Rustic Italian Tortellini SoupTotal Time: 40 minutes
Main Ingredients: Italian turkey sausage links, cheese tortellini, fresh baby spinach
Level: Intermediate
For a night when you want something quick and easy that uses as minimal dishes as possible, this soup is the answer! You can even switch out the Italian turkey sausage links for spicy ones if you're looking for an extra kick.
"This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good." —Recipe contributor Tracy Fasnacht, Irwin, Pennsylvania
Traditional Italian Wedding SoupTotal Time: 1 hour 10 minutes
Main Ingredients: Dry bread crumbs, raisins, lean ground beef, bulk spicy pork sausage, rotisserie chicken, acini di pepe pasta
Level: Intermediate
This recipe features made-from-scratch meatballs and tiny pasta for a stick-to-your-ribs meal. Save this recipe for those freezing cold nights when you want your stomach full and warm.
"You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Homemade meatballs pair beautifully with ready-made stock and rotisserie chicken." —Recipe contributor Mary Sheetz, Carmel, Indiana
Homemade Soup Recipes FAQ
What is the secret to making good soup?
Flavor, flavor, flavor! Homemade broth or stock is a great place to start (though we'll always love store-bought broth for its dependability). Whether you're using chicken broth, beef stock or vegetable broth, that's going to be your foundation. And if you're familiar with French cooking, you might even prefer a bone broth. From there, you'll want a good range of aromatics to flavor the broth even more. Most aromatics also add texture, another soup must.
Taste as you go—little ladlefuls at a time—and season accordingly. Soups might need more salt, pepper, cream, spice or acid. A squeeze of lemon juice or apple cider vinegar can be the difference between a good soup and a great soup.
How do you thicken homemade soup?
Thickening a soup follows the same principles as thickening sauces. You can start by making a roux with flour or cornstarch. If the soup is already simmering and you'd like to thicken it during cooking, allow the soup to simmer down and reduce a bit. For light soups with chicken broth, mix in a tempered egg yolk. My favorite way to thicken soup is to use a blender. For potato or vegetable-based soups, I'll ladle out about half of the soup, add it to my blender, pulse the vegetables until they're thick and creamy, then pour it back into the pot.
How long is homemade soup good for?
When stored properly, homemade soup will last for three or four days in the fridge. If you have a whole pot of leftovers, separate them into smaller portions to make it easier to reheat. There are plenty of soups that freeze well too. Frozen soup can last for two to three months.
