Our 15 Favorite Soup Recipes
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 on our site, there are some that we always keep in our back pockets. So we asked our editors to pick some of their favorite soup recipes from over the years, and their selections include everything from Basque garlic soup to creamy tomato soup to Korean rice cake soup. There are 15 total, and hopefully they’ll become new favorites for you, too. Read on to find out how to make them all.
Roasted Cauliflower Soup with Cumin
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.
Rocket Soup (Shorbat Jarjir)
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.
Basque Garlic Soup
“Basque Garlic Soup, or sopa de ajo, is a balm for a cold day,” 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.”
Smoked Brisket Noodle Soup
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, it’s perfect.
This ribollita recipe from Adam Leonti yields six to eight servings. Be sure to have grated Parmesan cheese on hand for serving, as well olive oil for drizzling.
Caldo de Pollo
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.”
"Everybody" Potato-Leek Soup
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.”
Orzo and Chickpeas with Turmeric-Ginger Broth
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.
Pumpkin Seed Albóndigas
“Tomatillos keep the albondigas moist and add an enticing flavor while the tomato broth (whether you go with vegetable or chicken stock) adds a layer of umami goodness,” Javier Cabral writes. “But perhaps the best part of this whole dish is how it comes together so quickly with things that you may already have in your pantry, and how many times it will feed you.”
Burmese Samusa Soup
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.
Korean Rice Cake Soup
This soup, 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.”
Mexican Chicken Pozole Verde
There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
Turkey Chili Soup with Hominy
Once you make this soup, don’t forget the fixings—we like to serve it with shredded cheddar cheese, chopped cilantro, sour cream, and tortilla chips.
Collard Greens Ramen
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.
Creamy Tomato Soup with Buttery Croutons
This easy soup comes together in just 30 minutes, and it’s perfection when paired with brown-butter croutons.