Recipes for warming winter soups

Leo Gong; Charles Gullung

Carrot Soup with Dungeness Crab

Serve this lively soup, a fine showcase for Dungeness crab, to brighten up a winter day.  

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James Carrier

Chard and White Bean Soup

This 5-ingredient recipe leaves you free to spend the rest of the evening out of the kitchen.

While the pot simmers, brush some slices of country bread or levain with olive oil and toast them, to serve with the hot soup.

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David Prince

Tortilla Soup

The charm here lies in the toppings, which diners can customize to their liking.  

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James Carrier

Leek and Fennel Chowder with Smoked Salmon

Use either soft, cold-smoked salmon (also called lox or Nova-style) or firmer, hot-smoked salmon (also called kippered), or offer both for an interesting mix.

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James Carrier

Italian Sausage and Pasta Soup

This 5-star favorite can be prepped the day before and completed quickly just before serving.

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Leigh Beisch

Crab and Hominy Chowder

Hominy gives this flavorful soup a satisfying bite and plays up the Southwest vibe of the avocado and cilantro toppings.  

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Annabelle Breakey

Vegetable Minestrone

The variety of the vegetables, two kinds of legumes, and the Italian trick of cooking a bit of parmesan rind in the soup for added flavor create a palate-pleasing minestrone miles beyond the bland bean-and-pasta version so often served. The soup is flexible too; add your favorite vegetables or use whatever is bountiful in your garden this harvest.  

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James Carrier

Indian-spiced Tomato Soup

Tamarind, cilantro, mint, and cucumber flavor this bowl.  

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Rachel Weill

Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Using canned broth, this classic Greek soup is ready in 30 minutes.

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Dan Goldberg

Chicken Stew with Olives and Lemon

Add the flavors of Italian salsa verde ― bright parsley, tart lemon, piquant capers, and green olives ― for a fresh, fast twist on cold-weather cooking.

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Lisa Romerein

Roasted Red Pepper-Tomato Soup

Guests can sip this festive, zesty soup from small cups or glasses. Pimentón de La Vera is a Spanish paprika that adds a smoky, sweet intensity, but Hungarian or regular paprika work too.  

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James Carrier

Brie's Butternut Squash Bisque

After one of her favorite restaurants refused to divulge the recipe for its velvety butternut squash and apple soup, Brie Tennis came pretty close with her own version.

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Annabelle Breakey

Herb Ravioli Soup

This pretty soup takes on an added delicacy if you use ravioli made with thinly rolled pasta, but it's good with the sturdier type too.

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James Carrier

Mushroom Bisque with Pastry Top Hats

George Morrone, executive chef of Redwood Park in San Francisco, uses fresh chanterelles in this soup, but it's also delicious with common button mushrooms.

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Leigh Beisch

Halibut and Sweet Potato Chowder

Spicy sausage, sweet potato, and saffron brighten up familiar halibut in this chowder.

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15 favorite soups and chowders

Carrot Soup with Dungeness Crab

Chard and White Bean Soup

Tortilla Soup

Leek and Fennel Chowder with Smoked Salmon

Italian Sausage and Pasta Soup

Crab and Hominy Chowder

Vegetable Minestrone

Indian-spiced Tomato Soup

Egg, Lemon, and Rice Soup (Avgolemono Soupa)

Chicken Stew with Olives and Lemon

Roasted Red Pepper-Tomato Soup

Brie's Butternut Squash Bisque

Herb Ravioli Soup

Mushroom Bisque with Pastry Top Hats

Halibut and Sweet Potato Chowder