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17 Classic Soups Get a Modern Twist

We've taken more than a dozen traditional soup recipes and reinvented them with a new twist. Here you'll find the best classic soup recipes around, and, if you're in the mood to get a little crazy, modern takes that get a little something-something.

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The Classic: The Ultimate Chicken Noodle 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.—Gina Nistico, Denver, Colorado
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The Modern Take: Coconut Curry Chicken Soup

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
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The Classic: Quick Tomato Soup

The Classic: Quick Tomato Soup

There's nothing like a steamy bowl of classic tomato soup on a cold February day. The addition of sugar puts a sweet spin on this version. For extra loveliness, top with homemade heart-shaped croutons. —Jane Ward, Churchville, Maryland
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The Modern Take: Creamy Carrot & Tomato Soup

I often double this recipe and freeze half so we can enjoy a taste of summer during the cold winter months. If I do freeze it, I omit the yogurt and stir it in after the soup's reheated. —Sue Gronholz, Beaver Dam, Wisconsin
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The Classic: Classic French Onion Soup

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
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The Modern Take: Leek Soup With Brie Toasts

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. —Marie Hattrup, Sparks, Nevada
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The Classic: Potato Clam Chowder

I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
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The Modern Take: Hearty Quinoa & Corn Chowder

My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
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The Classic: Pico de Gallo Black Bean Soup

Everyone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
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The Modern Take: Chicken and Black Bean Soup

This spicy soup is one of my husband’s favorites. It’s quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! —Linda Lashley, Redgranite, Wisconsin
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The Classic: Christina's Italian Wedding Soup

I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
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The Modern Take: Southwest-Style Wedding Soup

I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. —Teena Petrus, Johnstown, Pennsylvania
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The Classic: Quick Chicken & Wild Rice Soup

My mother-in-law raves about the chicken and rice soup we serve at our house. I tweaked the recipe several times to get it just right. —Teresa Jacobson, St. Johns, Florida
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The Modern Take: Chicken & Vegetable Wild Rice Soup

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
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The Classic: Contest-Winning Easy Minestrone

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
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The Modern Take: Meatball Minestrone

Just thinking about this soup simmering on the stove gets me hungry! The homemade meatballs are so tasty. —Esther Perea, Van Nuys, California
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The Classic: 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. —Rachel Preus, Marshall, Michigan
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The Modern Take: Broccoli Beer Cheese Soup

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
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The Classic: Comforting Beef Barley Soup

When the weather outside is nippy, we want a bowl of soup that’s chock-full of beef, barley and veggies. It's the most delicious way to warm up. —Sue Jurack, Mequon, Wisconsin
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The Modern Take: Beef Barley Soup with Roasted Vegetables

The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. —Gayla Scott, West Jefferson, North Carolina
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The Classic: Slow-Cooked Split Pea Soup

I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. —Susan Simons, Eatonville, Washington
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The Modern Take: Split Pea Soup With Bacon and Crab

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther-add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
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The Classic: Hearty Navy Bean Soup

My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
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The Modern Take: Jamaican Ham and Bean Soup

"Island vacation in a bowl” might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. —Mary Lou Timpson, Colorado City, Arizona
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The Classic: Creamy Butternut Squash & Sage Soup

I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
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The Modern Take: Chipotle Butternut Squash Soup

My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
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The Classic: Best-Ever Potato Soup

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
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The Modern Take: Potato, Sausage & Kale Soup

I let my young son pick out seed packets and he chose kale, which grew like crazy. This hearty soup helped make good use of it and rivals a restaurant version that we love. —Michelle Babbie, Malone, New York
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The Classic: Vegetable Lentil Soup

Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
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The Modern Take: Curried Lentil Soup

Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
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The Classic: Authentic Cajun Gumbo

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. —Paul Morris, Kelso, Washington
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The Modern Take: Chicken and Andouille Gumbo

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee
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The Classic: So Easy Gazpacho

My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
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The Modern Take: Shrimp Gazpacho

Here’s a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. —Taste of Home Test Kitchen

Lauren Cahn
Lauren Cahn is a New York-based writer whose work has appeared regularly in The Huffington Post as well as a variety of other publications since 2008 on such topics as life and style, popular culture, law, religion, health, fitness, yoga, entertaining and entertainment. She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction.

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