Sip-Worthy Soup Recipes to Keep You Warm All Winter Long
Warm up with a comforting bowlful of our tastiest recipes.
When the weather goes low, we go warm by making big batches of soups and stews to bring comfort to our stomachs and dinner tables. Maybe, as the sun seems to set later and later, it doesn’t feel like winter where you reside and you’re just craving a big bowl of tomato soup or a slow-braised stew—there’s nothing wrong with that! We’ve got the recipes to satisfy any and all soup cravings.
One of the best things about making soup is its ability to make more than just one dinner or dish. When I make a pot of chili, I first eat it topped with cheddar cheese and green onions. The next day I spoon it over buttered elbow pasta with cheese for an easy chili mac. On the third day, I smother a sausage in a bun with the final bits of chili for a delicious chili dog; that’s three days’ worth of dinners from one pot of quick chili.
If you’re whipping up a batch of lentil soup, try serving it over brown rice with avocado and cherry tomatoes for an easy lunch bowl the following day. Soups also make a great meal-prep option for those heading into the office or on a midweek picnic because there’s no better time than the present to invest in a nice thermos that will keep a homemade chicken soup warm all day.
So as you start to explore soups and stews this season, keep this list of our favorite soup recipes nearby to find a worthy, warm, and easy to serve option for any meal of the day.
Go-to Winter Soup Recipes
1 /25Annabelle Breakey
Thai Chicken Coconut Soup (Tom Kha Gai)
This classic chicken and coconut soup gets its rich and dynamic flavor from quintessential Thai ingredients: coconut milk, lemongrass, fresh ginger, lime juice, fish sauce, chile paste, basil, and cilantro. While warming and thoroughly comforting, this dish comes together incredibly quickly. Of course, it’s even better the next day after the flavors have had time to rest and fully meld within the thick and satisfying, savory-sweet broth. Just saying–doubling this recipe to guarantee leftovers wouldn’t be a terrible idea.
2 /25Thomas J. Story
Sidekick Tomato Soup
This soup is called “Sidekick” for two reasons: One, it’s a grilled cheese sandwich’s best friend, and two, it was a favorite at Sidekick Cafe–Cowgirl Creamery’s lunch counter in San Francisco’s Ferry Building. (The soup was also served at The Cowgirl Cantina in Point Reyes Station, California, and at the Cowgirl shop in Washington, D.C.)
The success of this soup depends on really good canned tomatoes and long, slow simmering so that all the flavors meld and mingle. The recipe is adapted from one in Cowgirl Creamery Cooks (Chronicle Books).
3 /25Iain Bagwell
Black Bean Soup with Avocado, Orange, and Cucumber
We left the soup chunky with a clear broth, but you could easily purée it to create a smooth soup. Just don’t skip the avocado mixture, as it makes a refreshing contrast to the beans and spice.
4 /25Victor Protasio
Matzo Ball Soup
We made our matzo balls small, for easier eating, but if you prefer 1 large ball per serving, divide the dough into 4 to 6 balls and boil them 10 minutes longer.
5 /25Iain Bagwell
Warm Soba Noodle Bowl
Time: 40 minutes. A popular Japanese winter dish, warm soba with toppings is just the thing for lunch on an overcast day. The broth is made with dashi, a staple soup base whose delicate flavor comes from dried bonito tuna flakes and seaweed.
6 /25Iain Bagwell
Red Russian Kale and Chorizo Soup (Caldo Verde)
When you’re at the farmers’ market, look for Red Russian kale, an heirloom variety that, despite the name, is purple and gray-green. Its tender texture and mild flavor go well in this lightly spicy soup.
7 /25Annabelle Breakey
Ramen with Ginger Roasted Squash and Crispy Pork Belly
A far cry from the storebought packages, real ramen starts with amazing broth. Chef Kolin Vazzoler of the late, lamented Shimo Modern Steak, in Healdsburg, California, simmers his for 12 hours. Then he ladles it over noodles and adds toppings like brined pork belly. Our simplified version (but still over the top, taste-wise) can be made in a long afternoon–or started the day before.
8 /25Annabelle Breakey
Lentil and Kumquat Soup
This soup has two layers of kumquats–cooked in the soup to become mellow and tender, and finely chopped with parsley for a bright topping.
9 /25Iain Bagwell
Miso Soup with Tofu and Nori
Classic. Simple. Comforting. Nothing beats a good bowl of miso soup, and this recipe is sure to become one of your go-tos on rainy days. We used edamame and tofu, but you could substitute cooked meat and most any vegetable you have on hand.
10 /25Iain Bagwell
Velvety Carrot Soup with Carrot Top Pesto
Get the most out of great fresh carrots by making pesto out of their tops.
11 /25Annabelle 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. Prep and Cook Time: about 25 minutes. Notes: Cooking time depends on the brand of ravioli you use; some take longer to cook than others.
12 /25Annabelle Breakey
Spicy Chorizo Corn Chowder
Some of corn’s best partners–medium-hot chiles, chorizo, and basil–join up in this simple dish. It’s substantial enough to call a chowder, but light enough for summer.
13 /25Thomas J. Story
Snap Pea Minestrone with Poached Eggs
This lovely soup is practically spring in a bowl. To make it heartier, scatter quartered cherry tomatoes and croutons on top. Snap peas often have a fibrous string that runs down the pod’s straight side; to remove it, snap off the stem end and pull down sharply.
14 /25Annabelle Breakey
Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth
One large dumpling per diner tastes just as good as many smaller ones, but it’s faster to make and looks more dramatic.
15 /25Annabelle Breakey
Meatball Vegetable Soup
“When I serve this soup to my 7-year-old,” says Sunset reader Cristina Gonzalez, now of Fredericksburg, VA, “we talk about how his Mexican abuelito [grandfather] and I ate it growing up in L.A., and how he’s eating it now.” She changed out the original beef for turkey. The flavors are very gentle, making this a great family dish.
16 /25Annabelle Breakey
Ruby Swiss Chard and White Bean Soup
We like the robust flavor of red Swiss chard in this soup recipe from Sunset reader Juliet Grossman, of Temecula, California. You could also make it with green Swiss chard, which is milder, or spinach.
17 /25Annabelle Breakey
Hot and Sour Shrimp Soup
With its lively dance of flavors, this soup is a spring tonic.
18 /25Annabelle Breakey
Fresh Pea Soup with Mint
This super-easy soup is especially good with fresh peas from the garden or farmers’ market, but you can also use pre-shelled ones from the store. For a lusciously creamy texture, purée the soup for several minutes.
19 /25James Carrier
Leek and Fennel Chowder with Smoked Salmon
Notes: 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.
20 /25James Carrier
Italian Sausage and Pasta Soup
This top-rated pasta soup features Italian sausage, chopped veggies, canned diced tomatoes, and cannellini beans. Serve with crusty bread for a hearty meal.
21 /25Annabelle 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. This soup keeps frozen for up to 3 months.
22 /25Iain Bagwell
Indian-Spiced Tomato Soup
Notes: Nigella seeds (also called kalonji) add an oniony flavor. Look for them and for tamarind concentrate at Indian markets and some specialty food stores. If you can’t find tamarind concentrate, substitute 1/4 cup lime juice mixed with 2 teaspoons molasses.
23 /25Rachel Weill
Egg, Lemon, and Rice Soup (Avgolemono Soupa)
Greek American Paige Poulos uses a rich homemade stock for this classic Greek soup, but canned broth makes a good version too.
24 /25James 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.
25 /25James Carrier
Mushroom Bisque with Pastry Top Hats
Notes: 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.