Soup Recipes & Easy Soup Ideas

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Chicken Pot Pie Soup with Puff Pastry Croutons

This creamy, soul-warming soup from the legendary Ina Garten’s cookbook, Modern Comfort Food, captures everything there is to love about chicken pot pie. Plenty of aromatic vegetables, a rich, silky broth spiked with tarragon and cream sherry, and plenty of tender chicken (or leftover Thanksgiving turkey) deliver pure comfort in every spoonful. The flaky, buttery puff pastry croutons (made from store-bought dough!) are an irresistible finishing touch.

Short on Time? This Soup Is the World’s Fastest Fancy Appetizer

Who has time for a soup course? You do, my friend. You do.

Our 15 Favorite Soup Recipes

Creamy Mashed Potato Soup with Dashi

Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. As a kid, whenever he was hungry, he’d grab anything left over from the previous meal to make soup or fried rice. “I grew up in a Japanese family, and I was taught to never waste anything,” Nakajima says. This soup is his riff on a recipe from his mother. Add milk for a creamier texture, or more dashi for a thinner consistency. Substitute any mashed vegetable you have on hand, such a cauliflower or sweet potato, but be sure to finish the soup with generous pats of melting butter and an extra drizzle of soy.

Lessons from the Soup Queen of Seattle

After recovering from treatment for brain cancer, cookbook author Caroline Wright was on a mission to deliver soup to the community that nourished her.

Tomato and Quinoa Soup

Drizzle this soup with olive oil or stir in a tender green, such as arugula or baby spinach. It also wouldn’t be a bad idea to serve a bowl alongside a grilled cheese sandwich, either.

More Soup

Butternut Squash Soup with Bacon and Crème Fraîche

Roasting the butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash and caramelizes the honey. Take time browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.

Whole Baked Pumpkin Soup

Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

PEI-Style Smoky Clam Chowder

Make Soup In Your Blender When You Can't Deal With Anything Anymore

Roasted Carrot Soup with Fresh Cheese and Black Bread

The Food & Wine Guide to Clay Pot Cooking

Miso-Roasted Vegetable Soup

Hands-off cooking is something most of us think of when it comes to multicookers, Instant Pots, and slow cookers—you know, the “set it and forget it” genre of cooking appliances. But I live in a modest Brooklyn apartment, so I have to be judicious in which cooking appliances I keep around. Even if I love it, if it’s a gadget I won’t use more than once a month, it doesn’t stay around. That’s why instead of pots with plugs and cords coming out of them, I’m pretty old school. My Dutch oven and I go way back, and let me tell you, I’m loyal.For this soup, my idea was to rumble through my fridge, gather up odds and ends, throw them in a pot, walk away while they roasted and their flavors intensified, then puree, and—shazam—soup! My first stab at this was dismal. Unfortunately I had dinner guests that night, too—and even though they ate the soup with smiles on their faces (why in the world did I think a puree of parsnips, beets, and tomatoes sounded good?), I knew in my heart that the soup stank.But I don’t give up easily. The next time, I approached the idea with intention. Rather than going for the rando odds and ends huddling in the corners of my vegetable bin, I purposefully chose vegetables I knew would be nice together after a good long roast in the oven: red bell peppers, carrots, onions, and kabocha squash. I wanted the soup to taste deep and rich without using a stock, so I turned to my umami arsenal of flavor boosters: miso, soy sauce, canned tomatoes, and a dash of smoked paprika. How could the soup not be delicious?I tossed the veg with a miso-oil paste and then roasted them just shy of an hour, until they were caramelized, tender, and sweet. Then I added the spices, tomatoes, and other liquids and simmered for just a bit more than an hour. My apartment smelled phenomenal! A quick blend later and I had a hearty, robust, totally complex soup that was incredibly healthy—and vegan, too. And I didn’t have to risk making my trusty Dutch oven jealous by sneaking around with an Instant Pot. Loyalty is a beautiful—and sometimes delicious—thing indeed.