10+ Delicious Soup Recipes to Warm Your Soul This Season

Soup’s such an easy way to get a cozy, satisfying meal on the table—no matter who you’re feeding. Sometimes you just want something warm and fuss-free, right?

Delicious soup recipes offer something for every taste. Even if you’re not a chef, you can whip up a pot of soup that’ll brighten your day.

1) Creamy Chicken Noodle Soup

This creamy chicken noodle soup has that classic, comforting flavor everyone seems to crave. You get tender chicken, soft egg noodles, and a rich, creamy broth.

Potatoes make it extra hearty and add even more creaminess as they cook. The smell alone is enough to make you hungry.

You’ll need chicken thighs, egg noodles, cream, and veggies like carrots and celery. The good news? You probably have most of these in your kitchen already.

Find the full recipe with step-by-step instructions here.

Ingredients

• 6 bone-in chicken thighs
• 4 cups egg noodles
• 2 cups diced potatoes
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Cooking Instructions

1. Bring chicken broth to a boil in a big pot.
2. Add chicken thighs and simmer until they’re fully cooked.
3. Remove the chicken, shred it, and toss it back in.
4. Add noodles, potatoes, carrots, and celery. Cook until everything’s tender.
5. Stir in heavy cream, then season with salt and pepper.
6. Warm gently—don’t let it boil.
7. Serve it up while it’s hot.

2) Italian Sausage and Vegetable Soup

This one’s a winner if you love a little spice and lots of veggies. Italian sausage brings a kick, while zucchini, spinach, and tomatoes keep it fresh.

Potatoes or white beans make it extra filling. The broth is simple, but the flavors really come through.

A sprinkle of Parmesan on top? Yes, please. It adds richness that ties everything together.

If you want to give it a try, check out this Italian sausage and vegetable soup recipe.

Ingredients

• Italian sausage (spicy or mild)
• Zucchini
• Spinach
• Tomatoes
• Potatoes or white beans
• Onion
• Garlic
• Chicken or vegetable broth
• Olive oil
• Parmesan cheese

Cooking Instructions

1. Brown the sausage in a big pot over medium heat.
2. Add chopped onion and garlic, cook until soft.
3. Toss in zucchini, tomatoes, and potatoes or beans.
4. Pour in broth, bring to a boil, then lower the heat and simmer 20 minutes.
5. Add spinach, cook for 5 more minutes.
6. Serve hot, topped with Parmesan.

3) Lemony Chickpea Soup

This soup is light, bright, and surprisingly filling. Chickpeas bring the protein, and lemon juice gives it a fresh, zingy kick.

You can toss in spinach or potatoes if you want to bulk it up. Blending some of the chickpeas makes it creamy—no dairy needed.

It’s a solid choice for a quick weeknight dinner. Cleanup is a breeze since it all comes together in one pot.

You’ll find more details at Budget Bytes.

Ingredients:

• 2 cans chickpeas (drained and rinsed)
• 4 cups vegetable broth
• 1 lemon (juiced and zested)
• 2 cups fresh spinach
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a pot over medium.
2. Add onion and garlic, cook about 5 minutes until soft.
3. Add chickpeas and broth, bring to a boil.
4. Lower heat, simmer for 10 minutes.
5. Use an immersion blender to puree half the soup.
6. Stir in lemon juice, zest, and spinach. Cook until spinach wilts.
7. Season and serve.

4) French Onion Soup

French onion soup is the definition of cozy. Start by slowly caramelizing onions until they’re golden and sweet.

Pour in savory broth and let it simmer to blend those flavors. When you’re ready, top each bowl with toasted bread and melty cheese.

Gruyère and Swiss work best, in my opinion. Broil it until the cheese bubbles and browns—so good.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 cups beef broth
• 2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 baguette, sliced
• 2 cups grated gruyère cheese

Cooking Instructions

1. Melt butter and oil in a large pot over medium.
2. Add onions and sugar, cook slowly, stirring often, about 40 minutes until caramelized.
3. Add both broths, simmer for 30 minutes.
4. Preheat oven to 400°F (200°C).
5. Ladle soup into oven-safe bowls, top with baguette and cheese.
6. Broil 3-5 minutes until cheese is bubbly and golden.
7. Serve right away.

For more tips, check Rich and Simple French Onion Soup Recipe – Allrecipes.

5) Cheeseburger Soup

Cheeseburger soup is exactly what it sounds like—your favorite burger in a bowl. Ground beef, potatoes, carrots, and plenty of cheese all come together in a creamy broth.

It’s ready in about 45 minutes, so it’s weeknight-friendly. Serve it with crusty bread or maybe a salad if you’re feeling fancy.

People who love classic cheeseburger flavors always go back for seconds.

Ingredients

• 1 lb ground beef
• 3 medium potatoes, peeled and diced
• 2 carrots, shredded
• 1 celery stalk, diced
• 1 small onion, chopped
• 4 cups beef broth
• 2 cups shredded cheddar cheese
• 1 cup milk or cream
• Salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Cooking Instructions

1. Brown the beef in a large pot, drain the fat.
2. Add butter, onions, celery, carrots, and potatoes. Cook 5 minutes.
3. Stir in flour, cook 1 minute.
4. Slowly pour in beef broth while stirring. Bring to a boil.
5. Lower heat, simmer until potatoes are tender (about 15 minutes).
6. Add milk and cheese, stir until melted.
7. Season as needed, heat gently.
8. Serve hot.

Get the full details at cheeseburger soup recipe.

6) Pumpkin and Sage Soup

Pumpkin and sage soup is one of those dishes that feels like fall in a bowl. Sage gives it a savory edge, while pumpkin keeps it sweet and smooth.

You can use fresh pumpkin or grab a can if you’re short on time. Roasting the pumpkin first gives it more flavor, but honestly, sometimes I skip it.

You’ll simmer the pumpkin with broth and sage, then blend it all until it’s silky. This soup is just right for a chilly evening.

Ingredients

• 1 small pumpkin (about 2-3 pounds) or 2 cups canned pumpkin puree
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon fresh sage, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C) if roasting pumpkin.
2. If using fresh pumpkin, cut it up, toss with oil, and roast 30 minutes until tender.
3. In a pot, heat olive oil, sauté onion and garlic until soft.
4. Add roasted pumpkin or puree, broth, and sage.
5. Bring to a boil, simmer 15 minutes.
6. Blend until smooth.
7. Season, then serve warm.

For an easy guide, see Roasted Pumpkin Soup with Sizzled Sage.

7) Chicken and Wild Rice Soup

Chicken and wild rice soup is creamy and filling without being too heavy. You get tender chicken, chewy wild rice, and a bunch of veggies in every bite.

Leftover chicken works great, but you can cook fresh if that’s what you have. Wild rice adds a nutty flavor and a nice texture.

Herbs like rosemary bring the broth to life. It’s a cozy, simple soup that comes together fast.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup wild rice, cooked
• 1 cup sliced mushrooms
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 small onion, diced
• 4 cups chicken broth
• 1 cup heavy cream or milk
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper, to taste
• 2 tablespoons butter or oil

Cooking Instructions:

1. Heat butter or oil in a big pot over medium.
2. Add onions, carrots, celery, and mushrooms, cook about 5 minutes.
3. Stir in chicken, wild rice, and rosemary.
4. Pour in broth, bring to a boil, then lower to a simmer.
5. Simmer 15 minutes.
6. Add cream or milk, heat gently (don’t boil).
7. Season and serve warm.

8) Vegetarian Enchilada Soup

This soup brings together beans, vegetables, and plenty of spices. You get a warm, hearty meal that still feels pretty light.

Making it in one pot keeps things easy and cuts down on cleanup. Toss on toppings like cheese, avocado, or a dollop of sour cream—totally up to you.

It works well for a quick dinner or if you’re planning meals for the week ahead. The beans and rice team up for a nice balance of protein and carbs.

You’ll get that familiar enchilada flavor, just without the meat. Try it out for a healthy, filling meal that doesn’t feel like a compromise.

Ingredients

• Olive oil
• Onion, diced
• Red bell pepper, diced
• Garlic, minced
• Jalapeño, seeded and minced
• Ground cumin
• Chili powder
• Black beans, drained and rinsed
• Cooked rice
• Crushed tomatoes
• Vegetable broth
• Corn

Cooking Instructions

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion, bell pepper, jalapeño, and garlic until soft.
3. Add cumin and chili powder, cook for 1 minute.
4. Stir in black beans, cooked rice, crushed tomatoes, corn, and broth.
5. Bring to a boil, then simmer for 20 minutes.
6. Serve hot with your favorite toppings.

9) Ham and Potato Soup

Ham and potato soup is one of those simple, comforting dishes you can throw together anytime. With cooked ham and tender potatoes, it’s warm and filling.

I like tossing in extra veggies, like celery and onion, for more flavor and a bit of crunch. The base turns out creamy but never too heavy.

If you’ve got leftover ham, this is a solid way to give it new life. You only need one pot, so there’s not much cleanup to worry about.

You can use ham bones or just chunks of ham—whatever you have on hand. For more ideas, check out this ham and potato soup recipe.

Ingredients

• 3 ½ cups peeled and diced potatoes
• 3 ¼ cups water or broth
• ¾ cup diced cooked ham
• ⅓ cup diced celery
• ⅓ cup chopped onion
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: ½ cup shredded cheese

Cooking Instructions

1. In a large pot, melt butter over medium heat.
2. Add onion and celery; cook until soft, about 5 minutes.
3. Stir in potatoes, ham, and water or broth.
4. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
5. Season with salt and pepper.
6. Optional: Stir in cheese until melted before serving.

10) Cauliflower and Garlic Soup

This soup turns out creamy and packed with flavor, even though there’s no cream or flour involved. You start by roasting cauliflower and garlic, which just makes everything taste a bit sweeter and richer.

Honestly, it’s simple, but there’s something about it that feels kind of special—especially on a chilly day. You can easily make it vegan, or swirl in a splash of cream if you’re after that extra-smooth texture.

The roasted garlic brings a mellow, nutty note that pairs so well with cauliflower. It’s easy to put together and works as either a starter or a light meal.

If you’re feeling a little fancy, throw in some fresh herbs or a drizzle of truffle oil. The gentle flavors really do warm you up.

Ingredients:

• 1 medium-large head of cauliflower
• 5 cloves garlic
• 1 medium yellow onion
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp pepper
• 4 cups vegetable broth

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets, garlic, and onion with olive oil, salt, and pepper.
3. Roast for 25-30 minutes until tender and slightly browned.
4. Move the roasted veggies to a pot, pour in the broth, and let it all simmer for about 10 minutes.
5. Blend the soup until it’s smooth. Taste, adjust seasoning, and serve it up warm.

For a detailed recipe, check out this roasted cauliflower and garlic soup recipe.