Recipes Soup Our 13 Favorite Soup Recipes By F&W Editors Updated on October 27, 2022 Share Tweet Pin Email Trending Videos Photo: Greg DuPree There are few things as comforting as a bowl of soup. Whether it's chilled and refreshing or warm and hearty, we can never get enough. And although we have a lot — seriously, a lot — of soup recipes, there are certain ones we always keep in our back pockets. So we asked our editors to pick some of their favorites from over the years, and their selections include everything from Basque garlic soup to creamy tomato soup and Korean rice cake soup. There are 13 total, and hopefully they'll become new favorites for you, too. Read on to find out how to make them all. 01 of 13 Roasted Cauliflower Soup with Cumin © Line Klein For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree. Get the Recipe 02 of 13 Rocket Soup (Shorbat Jarjir) Greg DuPree A blend of spinach, cilantro, and arugula anchors this delicate soup from Yasmin Khan, author of Zaitoun. Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop of yogurt enrich the soup without weighing it down. Great soups are all about balance, and this one nails it. Get the Recipe 03 of 13 Sopa de Ajo (Basque Garlic Soup) Greg DuPree "Basque Garlic Soup, or sopa de ajo, is a balm for a cold day," F&W food editor Kelsey Youngman writes. "It's a piping hot bowl of garlicky, smoky broth, filled with tendrils of eggs and thickened with bread, heightened with a splash of sherry vinegar. This version, from writer and cookbook author Marti Buckley, calls for bread that's very well-toasted — almost burnt — in olive oil to add body and roasted depth. The piquant broth is infused with an entire head of garlic. Best of all, it comes together in under an hour and tastes even better the day after it's made." Get the Recipe 04 of 13 Smoked Brisket Noodle Soup Greg DuPree This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant's fantastic barbecued brisket in each smoky bite. Paired with tender egg noodles, okra, corn, and lima beans, this soup is perfect. Get the Recipe 05 of 13 Ribollita Jen Causey This Tuscan ribollita recipe from chef Adam Leonti yields six to eight servings. Be sure to have grated Parmesan cheese on hand for serving, as well olive oil for drizzling. Get the Recipe 06 of 13 Caldo de Pollo Victor Protasio Barely covering the chicken legs with water, along with a few aromatics, produces a flavorful and rich chicken stock that's lightly spiced with jalapeños and sweet tomatoes. This version is pretty mild; if you want a spicier broth, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay, "The Healing Magic of Caldo de Pollo." Get the Recipe 07 of 13 "Everybody" Potato-Leek Soup Victor Protasio You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. Left as a chunky-style soup, it eats like a chowder, while the pureed version has a silky and light texture rich enough to be served chilled, if desired. Read Emily Nunn's essay, "'Everybody Soup' Has Something for Everyone." Get the Recipe 08 of 13 Orzo and Chickpeas with Turmeric-Ginger Broth Gregory DuPree Coconut milk and fresh lime juice are natural partners to ginger and turmeric; here they come together to form a restorative tea-based broth that's delicious studded with chickpeas and pasta. Get the Recipe 09 of 13 Burmese Samusa Soup Greg DuPree This vegan soup from Desmond Tan's Burma Superstar in San Francisco features a broth that's seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch. Get the Recipe 10 of 13 Tteokguk (Korean Rice Cake Soup) Jennifer Causey This soup, cookbook author Ann Taylor Pittman writes, is "great any time but especially on a chilly night when you crave a piping-hot bowl of brothy soup with alluring textures and rich, soulful flavors." Get the Recipe 11 of 13 Chicken Pozole Verde There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Culinary writer and cookbook author Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Get the Recipe 12 of 13 Collard Greens Ramen Greg DuPree Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. Get the Recipe 13 of 13 Creamy Tomato Soup with Buttery Croutons © James Baigrie This comforting, creamy tomato soup relies on pantry staples such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl in just 30 minutes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit