10+ Soup Recipes to Warm Your Soul and Easy to Make at Home

Soup is one of those simple, comforting meals you can enjoy any time of year. Whether you want something warm on a chilly day or just a light dish to start dinner, soup always fits the bill.

Soup recipes come in so many flavors and with all sorts of ingredients, so it’s easy to find something you’ll enjoy—and can actually make at home.

You don’t have to be a pro cook to whip up a tasty soup. Most recipes use basic ingredients and simple steps, so you can get something delicious on the table without much fuss.

Soup is also a sneaky way to use up leftover veggies, meats, or grains. Just toss them in and suddenly you’ve got a whole new meal.

1) Cream of Mushroom Soup

Cream of mushroom soup is smooth, creamy, and surprisingly easy to make at home. Start by cooking fresh mushrooms with onions and garlic—this step builds a deep, savory flavor.

Add broth and a pinch of thyme or even a dash of nutmeg if you’re feeling adventurous. Stir in cream at the end for that thick, velvety finish.

It works as a starter or as a base in casseroles. If you want extra depth, splash in a bit of sherry.

Homemade cream of mushroom soup just hits differently compared to the canned stuff.

Ingredients

• 8 ounces fresh mushrooms, sliced
• 2 tablespoons chopped onions
• 1-2 garlic cloves, minced
• 2 tablespoons butter
• 2-3 tablespoons flour
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 teaspoon thyme
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Cook mushrooms, onions, and garlic until soft.
3. Stir in flour and cook for 1-2 minutes.
4. Slowly add broth while stirring to avoid lumps.
5. Add thyme, salt, and pepper. Simmer for 15 minutes.
6. Stir in cream and heat through without boiling.
7. Serve warm.

For more tips, check out this Cream of Mushroom Soup recipe.

2) Turkish Red Lentil Soup

Turkish Red Lentil Soup is simple and super comforting. Red lentils cook fast and turn creamy all on their own—no need for actual cream.

The flavors come alive thanks to cumin and dried mint. It’s healthy but still filling.

You probably have most of the ingredients already. Enjoy it as a starter or a light meal.

The texture is smooth, the taste is mild, and there’s just enough spice to keep things interesting.

Ingredients

• 1 cup red lentils
• 1 onion, chopped
• 1 carrot, diced
• 1 potato, diced
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1 teaspoon dried mint
• 4 cups vegetable or chicken stock
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Heat olive oil in a pot and sauté onions until soft.
2. Stir in tomato paste, carrot, and potato. Cook for 2 minutes.
3. Add lentils, stock, cumin, dried mint, salt, and pepper.
4. Bring to a boil, then lower heat and simmer for 20-25 minutes.
5. Blend the soup until smooth. Reheat if needed before serving.

More details on Turkish Red Lentil Soup.

3) Roasted Cauliflower Soup

Roasted cauliflower soup is warm, creamy, and honestly pretty easy. Roasting the cauliflower first really brings out a rich, nutty flavor you just don’t get from boiling.

For creaminess, add a bit of butter or milk—no need for heavy cream. Garlic, onions, and broth blend together for a smooth texture.

If you want extra flavor, toss in some cumin or turmeric. Some folks even add a handful of cheddar or parmesan for richness.

It’s a healthy, comforting meal that feels a little special but doesn’t take much effort.

Ingredients

• 1 head of cauliflower
• 1 onion, chopped
• 3 cloves garlic
• 4 cups vegetable or chicken broth
• 2 tablespoons butter or 1 cup milk
• Salt and pepper to taste
• Optional: cumin, turmeric, paprika, cheese

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into florets and spread on a baking sheet.
3. Roast the cauliflower for 25-30 minutes until golden and tender.
4. In a pot, sauté onion and garlic until soft.
5. Add roasted cauliflower and broth to the pot and bring to a boil.
6. Blend the soup until smooth using a blender or immersion blender.
7. Stir in butter or milk and season with salt, pepper, and spices.
8. Heat the soup gently before serving.

4) Coconut Laksa with Shrimp

Coconut Laksa with Shrimp is a bold, warming soup with a creamy coconut milk base. You get a balance of spicy, sweet, and savory flavors.

Shrimp brings in protein, so it’s satisfying but still feels light. Fresh ginger and lemongrass add a fragrant kick.

It’s usually served with rice noodles, making it a full meal. You don’t need special skills to pull this off at home.

You can tweak the spice level to your taste, too.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups coconut milk
• 4 cups chicken or vegetable broth
• 2 tbsp red curry paste
• 1 tbsp grated ginger
• 2 stalks lemongrass, bruised
• 2 cloves garlic, minced
• 8 oz rice noodles
• 1 tbsp oil
• Fresh cilantro and lime wedges for garnish

Cooking Instructions:

1. Heat oil in a pot over medium heat.
2. Add garlic, ginger, and lemongrass. Cook for 2 minutes.
3. Stir in red curry paste and cook until fragrant.
4. Pour in coconut milk and broth. Bring to a simmer.
5. Add shrimp and cook until pink, about 3-4 minutes.
6. Cook rice noodles separately according to package instructions.
7. Remove lemongrass, serve soup over noodles.
8. Garnish with cilantro and lime wedges before eating.

Try this Coconut Laksa with Shrimp recipe for more ideas.

5) Lemony Chickpea Soup

Lemony chickpea soup is bright, comforting, and comes together fast. Chickpeas, fresh lemon juice, and herbs give it a fresh, zesty taste.

It’s a great option for busy nights since it’s easy and full of protein. Add some spinach or dill for extra nutrition.

The lemon gives it a zing that keeps things light but still filling. It’s one of those soups that feels both healthy and a little indulgent.

Ingredients

• 2 cans of chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup fresh spinach or kale
• Juice and zest of 1 lemon
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried dill or fresh if available
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic, cook until soft, about 5 minutes.
3. Stir in chickpeas, vegetable broth, lemon zest, and dill.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add lemon juice and spinach, cook until greens wilt, about 3 minutes.
6. Season with salt and pepper. Serve warm.

For more ideas, check out this lemony chickpea soup recipe.

6) Classic Chicken Noodle Soup

Classic chicken noodle soup is warm, simple, and always hits the spot. It’s perfect when you need something soothing and don’t want to overthink dinner.

Start by sautéing onion, carrots, and celery in butter. Add chicken broth and cooked chicken, then let it simmer so the flavors meld together.

Toss in egg noodles last so they stay tender. Using leftover or rotisserie chicken saves time and honestly makes life easier.

This recipe is just pure comfort.

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• Salt and pepper to taste

Cooking Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion, carrots, celery, and garlic; cook until soft.
3. Pour in chicken broth and bring to a boil.
4. Add chicken and simmer for 10 minutes.
5. Stir in egg noodles and cook 6-8 minutes until tender.
6. Season with salt and pepper, then serve warm.

For a detailed guide, see Easy Chicken Noodle Soup.

7) Minestrone Soup with Italian Herbs

Minestrone soup is hearty and healthy—great for any meal. It’s loaded with veggies, beans, pasta, and a tomato broth that’s anything but boring.

The Italian herbs like rosemary and basil really bring the flavor. Use whatever vegetables you have: carrots, celery, zucchini, you name it.

Beans and pasta make it filling enough to stand alone. The broth simmers just long enough to blend everything together.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth
• 1 cup kidney beans, drained
• 1 cup elbow pasta
• 1 teaspoon dried rosemary
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, celery, and zucchini; cook 5 minutes until soft.
3. Stir in garlic and cook 1 minute more.
4. Add diced tomatoes, broth, rosemary, and basil. Bring to a boil.
5. Reduce heat and simmer 15 minutes.
6. Add beans and pasta, cook until pasta is tender, about 10 minutes.
7. Season with salt and pepper, then serve warm.

8) Hearty Beef Chili

Hearty beef chili hits the spot when you want something warm and filling. You just brown some ground beef, toss in spices, beans, and tomatoes, and let it all simmer until the flavors come together.

I like throwing in onions and bell peppers for a little extra pop. Kidney beans and a good scoop of chili powder give it that classic, cozy taste.

Top your chili with shredded cheese, a dollop of sour cream, or maybe some crunchy crackers. It’s a comforting meal that doesn’t take much effort—always a win.

Ingredients

• 1/2 pound ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 (16-ounce) can kidney beans, drained and rinsed
• 1-2 tablespoons chili powder
• 1 1/2 cups water
• Salt and pepper to taste

Cooking Instructions

1. Brown the ground beef in a large pot over medium heat.
2. Add chopped onion and bell pepper; cook until soft.
3. Stir in diced tomatoes, kidney beans, chili powder, and water.
4. Bring to a boil, then reduce heat to low.
5. Simmer for 30 minutes, stirring occasionally.
6. Season with salt and pepper before serving.

You can find more about this chili at Chili Beef Soup | MrFood.com.

9) Palak Daal

Palak Daal is a simple, healthy soup made from lentils and spinach. Every spoonful brings plant-based protein, iron, and a bunch of vitamins.

You start by cooking lentils until they’re soft. Then, just add fresh spinach for a burst of color and a nutrition boost.

Garlic, ginger, and turmeric bring in gentle flavor without stealing the show. It’s light but still feels like comfort food—perfect for any night.

Scoop it up like soup, or serve it with rice or bread if you want something heartier. It’s a sneaky way to get your greens and protein together.

Ingredients

• 1/2 cup moong dal (yellow lentils)
• 10-12 fresh spinach leaves
• 1 small onion, chopped
• 3-4 garlic cloves, minced
• 1-inch piece ginger, grated
• 1-2 green chilies, chopped
• 1/2 teaspoon turmeric
• Salt to taste
• 1 tablespoon vegetable oil

Cooking Instructions

1. Rinse lentils and cook in 3 cups of water until soft.
2. Heat oil in a pan, sauté onion, garlic, ginger, and chilies until golden.
3. Add turmeric and stir briefly.
4. Add cooked lentils and chopped spinach to the pan.
5. Cook for 5 more minutes, stirring until spinach wilts.
6. Add salt to taste and serve hot.

Want the full scoop? Check out Palak Dal – Spinach Lentil Soup.

10) Kimchi Soup

Kimchi soup is warm and spicy, with fermented kimchi at the center of it all. If you want something simple but still crave bold flavors, this soup is a great pick.

You can toss in pork or tofu for extra protein. That makes it a meal that actually fills you up.

The soup’s tangy, slightly sour kick comes from the kimchi itself. I love it on cold days or just when I need something comforting.

Garlic, soy sauce, and sometimes a splash of sesame oil build up the broth’s flavor. It’s honestly hard to go wrong with those ingredients.

You can whip this up in about 15 to 30 minutes—depends how fast you chop and stir. If you want all the details, here’s a Kimchi Jjigae recipe that covers it step by step.

Ingredients:

• 2 cups chopped kimchi
• ½ pound pork shoulder or belly, cut into pieces
• 1 cup tofu (optional)
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups water or broth

Cooking Instructions:

1. Heat sesame oil in a pot over medium heat.
2. Add pork and cook until browned.
3. Stir in garlic and cook for 1 minute.
4. Add kimchi and soy sauce, stir well.
5. Pour in water or broth and bring to a boil.
6. Lower heat and simmer for 15 minutes.
7. Add tofu and cook for another 5 minutes.
8. Serve hot.