Top 10 Comforting Soup Recipes

Posted on by Morgan

Soups are the ultimate comfort food, perfect for cozy nights and chilly days. Here are ten comforting soup recipes that will warm you up from the inside out:

1. Classic Chicken Noodle Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 ½ cups egg noodles
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Sauté Vegetables: Heat olive oil in a large pot. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook for another minute.
  2. Add Broth and Seasonings: Pour in chicken broth, add thyme, bay leaf, and bring to a boil.
  3. Simmer: Reduce heat and simmer for 10 minutes.
  4. Add Chicken and Noodles: Stir in shredded chicken and egg noodles. Cook until noodles are tender.
  5. Season and Serve: Remove bay leaf, season with salt and pepper, and garnish with fresh parsley before serving.

2. Creamy Tomato Basil Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cans (14.5 oz each) crushed tomatoes
  • 2 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Fresh basil leaves (for garnish)

Instructions:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Add onion and cook until translucent. Add garlic and cook for 1 minute.
  2. Add Tomatoes and Broth: Stir in crushed tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Blend Soup: Use an immersion blender to blend until smooth (or blend in batches using a regular blender).
  4. Add Cream and Seasonings: Stir in heavy cream, basil, and sugar if using. Season with salt and pepper.
  5. Serve: Garnish with fresh basil before serving.

3. Beef and Barley Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound beef stew meat, cut into cubes
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Brown Beef: Heat olive oil in a large pot. Add beef and brown on all sides. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add onion, carrots, and celery. Cook until softened. Add garlic and cook for another minute.
  3. Add Barley and Broth: Stir in barley, beef broth, thyme, and bay leaf. Return beef to the pot.
  4. Simmer: Bring to a boil, then reduce heat and simmer for 45 minutes.
  5. Add Peas and Season: Stir in peas and cook for an additional 10 minutes. Season with salt and pepper.

4. Creamy Potato Leek Soup

Ingredients:

  • 2 tablespoons olive oil
  • 3 leeks, white and light green parts only, sliced
  • 3 cloves garlic, minced
  • 4 cups peeled and diced potatoes
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Sauté Leeks and Garlic: Heat olive oil in a pot. Add leeks and cook until softened. Add garlic and cook for another minute.
  2. Add Potatoes and Broth: Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
  3. Blend Soup: Use an immersion blender to blend until smooth (or blend in batches using a regular blender).
  4. Add Cream and Season: Stir in heavy cream and thyme. Season with salt and pepper.

5. Spicy Butternut Squash Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and cubed
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro (for garnish)

Instructions:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Add onion and cook until softened. Add garlic and cook for another minute.
  2. Add Squash and Spices: Stir in butternut squash, cumin, paprika, and cayenne pepper.
  3. Add Broth: Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until squash is tender.
  4. Blend Soup: Use an immersion blender to blend until smooth (or blend in batches using a regular blender).
  5. Season and Serve: Season with salt and pepper. Garnish with fresh cilantro.

6. Chicken Tortilla Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 cups shredded cooked chicken
  • 1 cup frozen corn
  • 1 cup black beans, drained and rinsed
  • Salt and pepper to taste
  • Tortilla strips and avocado for garnish

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Add onion, garlic, and bell pepper. Cook until softened.
  2. Add Tomatoes and Spices: Stir in diced tomatoes, cumin, and chili powder.
  3. Add Broth and Simmer: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Add Chicken, Corn, and Beans: Stir in chicken, corn, and black beans. Cook for an additional 10 minutes.
  5. Serve: Garnish with tortilla strips and avocado.

7. Minestrone Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 cup cooked pasta (small shapes like ditalini or elbow macaroni)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup spinach or kale
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Add onion, carrots, and celery. Cook until softened. Add garlic and cook for another minute.
  2. Add Zucchini and Tomatoes: Stir in zucchini and diced tomatoes.
  3. Add Broth and Beans: Pour in broth and add kidney beans. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add Pasta and Greens: Stir in cooked pasta and greens. Cook for an additional 5 minutes.
  5. Season and Serve: Season with oregano, salt, and pepper.

8. Lentil Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup dried lentils (any color)
  • 6 cups vegetable or chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Add onion, carrots, and celery. Cook until softened. Add garlic and cook for another minute.
  2. Add Lentils and Broth: Stir in lentils, broth, tomatoes, cumin, paprika, and bay leaf.
  3. Simmer: Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
  4. Season and Serve: Remove bay leaf, season with salt and pepper.

9. Clam Chowder

Ingredients:

  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups peeled and diced potatoes
  • 1 cup chopped celery
  • 1 cup clam juice
  • 2 cups heavy cream
  • 1 can (6.5 oz) chopped clams, drained (reserve juice)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

  1. Cook Bacon: In a pot, cook bacon over medium heat until crisp. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add onion and garlic. Cook until softened. Add potatoes and celery, cooking for a few more minutes.
  3. Add Liquids and Simmer: Pour in clam juice, reserved clam juice, and heavy cream. Add bay leaf and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  4. Add Clams and Season: Stir in clams and cook for an additional 5 minutes. Season with salt and pepper.

10. Thai Coconut Soup (Tom Kha Gai)

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, sliced
  • 1 stalk lemongrass, cut into 2-inch pieces and smashed
  • 4 cups coconut milk
  • 2 cups chicken broth
  • 1 pound chicken breast or thighs, sliced thin
  • 1 cup mushrooms, sliced
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • Fresh cilantro and sliced chili for garnish

Instructions:

  1. Sauté Aromatics: Heat vegetable oil in a pot. Add onion, garlic, ginger, and lemongrass. Cook until fragrant.
  2. Add Liquids and Chicken: Stir in coconut milk and chicken broth. Bring to a simmer and add chicken slices.
  3. Cook Chicken: Simmer until chicken is cooked through, about 10 minutes.
  4. Add Mushrooms and Seasonings: Add mushrooms, fish sauce, lime juice, and sugar. Cook for an additional 5 minutes.
  5. Serve: Garnish with fresh cilantro and sliced chili.

These comforting soups are perfect for warming up on a cold day or when you need a little extra comfort. Enjoy the rich flavors and satisfying textures of these homemade soups!