Warm up from the inside out with these from-scratch soup recipes. Find all your favorites, including chicken noodle, French onion, split pea, broccoli cheddar and more.
There’s nothing quite like pulling out your stockpot or Dutch oven on that first chilly, soup-weather day. The kitchen fills with the aroma of freshly chopped mirepoix and garlic. And, if you’re like me, you might even have a list of award-winning soup recipes to try and a dedicated playlist to listen to while cooking. It starts with “‘Tis Autumn” by Nat King Cole and ends with Dinah Washington’s “September in the Rain.” (OK, so it’s a fall playlist, but soup and fall go hand-in-hand, right?)
This collection includes a wide range of recipes, from brothy and creamy to veggie-packed and meaty. There are long-simmering soups for slow days at home, as well as quick-cooking options suitable for busy weeknights. Instead of ordering takeout, make some restaurant favorites at home, such as a simple yet comforting egg drop soup, a chile-laden pozole or cheesy broccoli soup. To round out the meal, make a loaf of homemade crusty bread or pick one up from your local bakery.
Depending on the recipe, I might make a bouquet garni to enrich the flavor of the broth. And depending on the day, I might open a bottle of wine, pour a glass for the chef and use a little to deglaze the pan. For heavier soups with red meat or tomatoes, use a dry red wine, like merlot or cabernet, that complements the deep flavors in the recipe. Stick to dry white wines for lighter soups with ingredients like lemon, seafood or chicken.
1/45
Chicken Noodle Soup
From the Recipe Creator:
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. —Gina Nistico, Denver, Colorado
Nutrition Facts:
1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.
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.
2/45
Hearty Vegetable Soup
From the Recipe Creator:
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. —Janice Steinmetz, Somers, Connecticut
Nutrition Facts:
1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.
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.
3/45
Copycat Panera Broccoli Cheese Soup
From the Recipe Creator:
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. —Rachel Preus, Marshall, Michigan
Nutrition Facts:
1 cup (calculated without bread bowl): 422 calories, 32g fat (19g saturated fat), 107mg cholesterol, 904mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 17g protein.
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.
4/45
Beef Barley Soup
From the Recipe Creator:
This hearty beef barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina
Nutrition Facts:
1 cup: 133 calories, 4g fat (1g saturated fat), 28mg cholesterol, 859mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
If you have hulled barley, you can use that instead of pearl barley, but it does take longer to cook. For a fancy twist, replace part of the beef broth with a little bit of dry red wine, like a cabernet. Then, from what’s left in the bottle, pour yourself a glass to drink with the soup, and you have a date night in!
5/45
French Onion Soup
From the Recipe Creator:
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Nutrition Facts:
3/4 cup soup with 2 pieces bread and 1 tablespoon cheese: 195 calories, 10g fat (3g saturated fat), 9mg cholesterol, 765mg sodium, 21g carbohydrate (4g sugars, 2g fiber), 6g protein.
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 the soup is broiled in the oven so the cheesy topping can melt and crisp to perfection.
6/45
Pasta Fagioli Soup
From the Recipe Creator:
My husband enjoys my version of this soup so much that he stopped ordering it at restaurants. He’d rather savor the version we can have at home. It’s so easy to make, yet hearty enough to be a full dinner. —Brenda Thomas, Springfield, Missouri
Nutrition Facts:
1-1/3 cups: 228 calories, 7g fat (1g saturated fat), 29mg cholesterol, 841mg sodium, 27g carbohydrate (4g sugars, 6g fiber), 16g protein. Diabetic exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.
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!
7/45
Potato Soup
From the Recipe Creator:
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. —Coleen Morrissey, Sweet Valley, Pennsylvania
Nutrition Facts:
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.
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.
8/45
Beef Lentil Soup
From the Recipe Creator:
You can prepare this soup as the main course for a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplace. —Guy Turnbull, Arlington, Massachusetts
Nutrition Facts:
1 cup: 314 calories, 8g fat (3g saturated fat), 47mg cholesterol, 661mg sodium, 37g carbohydrate (10g sugars, 8g fiber), 27g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
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!
9/45
English Pub Split Pea Soup
From the Recipe Creator:
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. —Judy Batson, Tampa, Florida
Nutrition Facts:
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
Grab this 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.
10/45
Creamy Chicken and Rice Soup
From the Recipe Creator:
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. —Janice Mitchell, Aurora, Colorado
Nutrition Facts:
1-1/4 cups: 312 calories, 9g fat (3g saturated fat), 71mg cholesterol, 699mg sodium, 26g carbohydrate (6g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Looking for a creamy soup recipe? This silky chicken soup uses rice instead of noodles and needs only a quick side salad to become a hearty meal. The recipe calls for half an onion, so use a handy onion storage container to stash the rest for another pot of soup.
11/45
Minestrone Soup
From the Recipe Creator:
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. —Lauren Brennan, Hood River, Oregon
Nutrition Facts:
1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.
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!
12/45
Pozole
From the Recipe Creator:
This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.
Lots of ingredients go into a delicious pozole, a traditional Mexican soup. If you’re looking for slightly less heat, use pasilla instead of guajillo chiles.
13/45
Borscht Soup
From the Recipe Creator:
My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
Nutrition Facts:
1 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
This borscht is packed with vibrant color. Cook up this soup when you need a bright side for a hearty meat-and-potatoes dinner.
14/45
Cream of Asparagus Soup
From the Recipe Creator:
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. —Sherri Melotik, Oak Creek, Wisconsin
Nutrition Facts:
1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.
This is the type of soup you would have looked at as a kid and thought, no way. But here’s hoping that as an adult, you’re willing to explore vegetable-based foods, because you don’t want to miss this cheesy cream of asparagus soup.
15/45
Spanish Chicken Soup
From the Recipe Creator:
A hearty soup made from scratch is the perfect antidote for chilly weather. Save leftovers for weekday lunches sent to work in a Thermos or quickly reheated in the microwave. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 324 calories, 12g fat (3g saturated fat), 52mg cholesterol, 530mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
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.
16/45
Egg Drop Soup
From the Recipe Creator:
We often start our stir-fry meals with this fast egg drop soup—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. —Amy Beth Corlew-Sherlock, Lapeer, Michigan
Nutrition Facts:
3/4 cup: 39 calories, 2g fat (0 saturated fat), 53mg cholesterol, 714mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.
Cooking up a chicken stir-fry for dinner? Add this egg drop soup as a quick appetizer. It takes 15 minutes to prep and make, and calls for only five ingredients.
17/45
Cream of Mushroom Soup
From the Recipe Creator:
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. —Anne Kulick, Phillipsburg, New Jersey
Nutrition Facts:
1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.
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.
18/45
Potato Chowder
From the Recipe Creator:
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. —Anna Mayer, Fort Branch, Indiana
Nutrition Facts:
1 cup (calculated without bacon): 179 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.
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 a loaded baked potato in a bowl.
19/45
Tom Kha Gai
From the Recipe Creator:
This irresistible coconut chicken soup recipe is infused with classic Thai ingredients like lemongrass, galangal, chiles, and makrut (or kaffir) lime leaves. It's creamy yet tangy, comforting but light ... and simply bursting with flavor. Ladle it over jasmine rice and serve it with lime wedges and a little hot chili oil if you like. —Malina Syvoravong, Los Angeles, California
Nutrition Facts:
1 serving: 502 calories, 29g fat (21g saturated fat), 76mg cholesterol, 565mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 28g protein.
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.
20/45
Fennel Carrot Soup
From the Recipe Creator:
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. —Marlene Bursey, Waverly, Nova Scotia
Nutrition Facts:
1 cup: 117 calories, 2g fat (1g saturated fat), 4mg cholesterol, 989mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
Talk about a bright, cheery, velvety soup. If you’re looking for something to serve with grilled cheese instead of tomato soup, try this fennel carrot version.
21/45
Chicken Barley Soup
From the Recipe Creator:
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! —Diana Costello, Marion, Kansas
Nutrition Facts:
1 cup: 259 calories, 5g fat (0 saturated fat), 89mg cholesterol, 127mg sodium, 22g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.
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.
22/45
Italian Vegetable Soup
From the Recipe Creator:
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. —Clara Mae Chambers, Superior, Nebraska
Nutrition Facts:
1 cup: 156 calories, 8g fat (3g saturated fat), 23mg cholesterol, 1046mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 8g protein.
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.
23/45
Easy Beef Soup
From the Recipe Creator:
This colorful, easy beef soup comes together in minutes. Even my husband, who admits he's no cook, makes it on occasion. —Agnes Bierbaum, Gainesville, Florida
Nutrition Facts:
1-1/4 cups: 142 calories, 5g fat (2g saturated fat), 23mg cholesterol, 746mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 10g protein.
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 sandwiches.
24/45
Stuffed Pepper Soup
From the Recipe Creator:
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! —Krista Muddiman, Meadville, Pennsylvania
Nutrition Facts:
1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.
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 soup might be the simplest.
25/45
Ham Chowder
From the Recipe Creator:
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. —Jennifer Trenhaile, Emerson, Nebraska
Nutrition Facts:
1 cup: 404 calories, 26g fat (12g saturated fat), 76mg cholesterol, 1081mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 22g protein.
If you love trying out different homemade bread recipes, this super cheesy, flavor-packed chowder is the perfect accompaniment to a fresh loaf. Or, have a little fun and serve your chowder in a bread bowl.
26/45
Cheeseburger Soup
From the Recipe Creator:
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. —Joanie Shawhan, Madison, Wisconsin
Nutrition Facts:
1 cup: 354 calories, 20g fat (11g saturated fat), 70mg cholesterol, 1012mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 14g protein.
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.
27/45
Cream of Cauliflower Soup
From the Recipe Creator:
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio
Nutrition Facts:
1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.
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.
28/45
Meatball Soup
From the Recipe Creator:
This soup is just like a meal in a bowl ... or for heartier appetites, serve it with a sandwich. It's great for chilly days. —Sue Miller, Walworth, Wisconsin
Nutrition Facts:
1-1/2 cups: 248 calories, 5g fat (2g saturated fat), 70mg cholesterol, 778mg sodium, 30g carbohydrate (8g sugars, 6g fiber), 20g protein.
Though you can cut down on the time by using store-bought meatballs, making them from scratch really makes a difference. You need only seven (mostly pantry) ingredients, and they come together faster than you’d think.
29/45
Tuscan Cauliflower Soup
From the Recipe Creator:
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. —Heather Bewley, Bemidji, Minnesota
Nutrition Facts:
1-1/4 cups: 358 calories, 30g fat (14g saturated fat), 91mg cholesterol, 941mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 17g protein.
Whether or not you’re following a low-carb meal plan, cauliflower is a great alternative to potatoes in soup. This recipe calls for 4 cups of cauliflower, so stock up next time you’re at the grocery store!
30/45
Slow-Cooker Sweet Potato Soup
From the Recipe Creator:
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 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. —Colleen Delawder, Herndon, Virginia
Nutrition Facts:
1-1/4 cups: 215 calories, 3g fat (2g saturated fat), 8mg cholesterol, 637mg sodium, 43g carbohydrate (18g sugars, 5g fiber), 5g protein.
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.
31/45
Carolina Shrimp Soup
From the Recipe Creator:
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. —Mary Marlowe Leverette, Columbia, South Carolina
Nutrition Facts:
1 cup: 188 calories, 5g fat (1g saturated fat), 92mg cholesterol, 585mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch, 1/2 fat.
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.
32/45
Vegetable Turkey Soup
From the Recipe Creator:
Low-sodium ingredients don't diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
Nutrition Facts:
1 cup: 181 calories, 6g fat (2g saturated fat), 55mg cholesterol, 498mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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.
33/45
Chicken Tortilla Soup
From the Recipe Creator:
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, and you will too. —Laura Black Johnson, Largo, Florida
Nutrition Facts:
1-1/4 cups: 200 calories, 8g fat (2g saturated fat), 55mg cholesterol, 941mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 22g protein.
Spice things up with this green chile and jalapeno pepper soup. Top each bowl with crushed tortilla chips and grated pepper jack cheese.
34/45
Sausage and Greens Soup
From the Recipe Creator:
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! —Angie Pitts, Charleston, South Carolina.
Nutrition Facts:
1-1/2 cups: 155 calories, 5g fat (1g saturated fat), 14mg cholesterol, 658mg sodium, 18g carbohydrate (5g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 starch, 1/2 fat.
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.
35/45
Chicken Potpie Soup
From the Recipe Creator:
My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
Nutrition Facts:
1-1/2 cups soup with 3 toppers: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.
This soup is a fun way to switch up a traditional chicken potpie recipe. We topped ours with rounds of golden, buttery crust, 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.
36/45
Clam Chowder
From the Recipe Creator:
This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these clams aren't readily available everywhere, canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Nutrition Facts:
1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
There’s nothing quite like a creamy 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.
37/45
Chicken Gnocchi Pesto Soup
From the Recipe Creator:
After tasting a similar soup at a restaurant, I created this quick and tasty version. It’s rich and creamy, and it couldn’t be easier to make! —Deanna Smith, Des Moines, Iowa
Nutrition Facts:
1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.
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.
38/45
Instant Pot Corn Chowder
From the Recipe Creator:
Enjoy this chowder’s rich, slow-simmered flavor in record time by 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, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 191 calories, 9g fat (5g saturated fat), 31mg cholesterol, 709mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1/2 fat.
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.
39/45
Potato Leek Soup
From the Recipe Creator:
My family and I crave steaming bowls 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. —Christine Frye, Odessa, Missouri
Nutrition Facts:
1 cup: 193 calories, 4g fat (1g saturated fat), 3mg cholesterol, 593mg sodium, 32g carbohydrate (10g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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.
40/45
Italian White Bean Soup
From the Recipe Creator:
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. —Kristina Krummel, Elkins, Arkansas
Nutrition Facts:
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.
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.
41/45
Moroccan Chickpea Stew
From the Recipe Creator:
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. —Heather Demeritte, Scottsdale, Arizona
Nutrition Facts:
1-1/2 cups: 217 calories, 6g fat (1g saturated fat), 0 cholesterol, 455mg sodium, 38g carbohydrate (11g sugars, 9g fiber), 7g protein.
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 in the easiest way.
42/45
Tortellini Soup
From the Recipe Creator:
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. —Tracy Fasnacht, Irwin, Pennsylvania
Nutrition Facts:
1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.
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 replace the Italian turkey sausage links with spicy ones if you’re looking for an extra kick.
43/45
Traditional Italian Wedding Soup
From the Recipe Creator:
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. —Mary Sheetz, Carmel, Indiana
Nutrition Facts:
1 cup: 253 calories, 10g fat (4g saturated fat), 94mg cholesterol, 797mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 21g protein.
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.
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Roasted Tomato Soup
From the Recipe Creator:
Just before the first frost of the season, we gather up all the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto. —Kaitlyn Lerdahl, Madison, Wisconsin
Nutrition Facts:
1 cup: 276 calories, 22g fat (6g saturated fat), 27mg cholesterol, 421mg sodium, 19g carbohydrate (11g sugars, 5g fiber), 4g protein.
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Butternut Squash Soup Recipe
From the Recipe Creator:
When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.
Soup Recipes FAQ
How do you make soup more flavorful?
Homemade chicken broth, beef stock or vegetable broth is a great way to infuse more flavor into homemade soup (though store-bought chicken broth is always dependable). And if you’re familiar with French cooking, you might prefer to use bone broth. Additionally, you’ll want plenty of aromatics to build layers of flavor into the broth. Taste as you go and season accordingly with more salt, pepper or spices. Finishing the soup with a little cream, fresh herbs, or a bit of lemon juice or vinegar can turn a good soup into a great one.
How do you thicken homemade soup?
Thickening a soup follows the same principles as thickening sauces. You can start the soup by making a roux with flour or cornstarch. If the soup is already simmering but more liquidy than you would like, let it simmer longer until it has reduced to your preference. Or, add a handful of pasta or rice; it will soak up the broth and thicken the soup as it cooks. My favorite way to thicken potato, bean or vegetable-based soups is to ladle about half the soup into my blender, pulse it until thick and creamy, then pour it back into the pot.
Can you freeze homemade soup?
There are plenty of soups that freeze well and will last for two to three months if stored properly, with some vegetable-based soups even lasting up to six months. The best way to freeze soup is to let it cool completely, pick freezer-safe storage bags or containers, and freeze it in smaller portions so you can reheat only what you need. Thaw the soup in the refrigerator and wait to add the pasta, rice or cheese until you reheat it for the best texture.
