27 of Our Most Warming Soups and Stews

French Onion Soup with Roasted Poblano
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel

When it's chilly outside, cozy up to any one of these 27 fantastic soup and stew recipes to warm your bones. From caldo gallego-inspired White Bean Soup with Bacon and Herbs to aromatic Jamaican Braised Oxtails with Carrots and Chiles and savory Tonkotsu Ramen, these are bound to become cold-weather classics in your kitchen.

01 of 27

Vegetarian 15-Bean Soup

Vegetarian 15 Bean Soup
Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee

Can't make up your mind about whether to make bean or lentil soup? Grab a bag of 15-bean soup mix from the dry goods aisle at the market and make this flavorful, hearty soup instead. Bean and lentil soups like this one are often cooked with a ham bone or a smoked ham hock, but there are other ways to flavor a pot of soup, especially when you want something vegetarian. Here, we include a few Parmesan cheese rinds for added depth and umami.

02 of 27

Herb Garden Matzo Ball Soup

Herb Garden Matzo Ball Soup
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Matzo ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzo balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each finished bowl of soup.

03 of 27

Butternut Squash Soup with Crisp Pancetta

Butternut Squash Soup with Pancetta
© John Kernick

In this recipe from chef Tom Valenti, butternut squash is first buttered, seasoned, and roasted with pancetta slices draped over the top to infuse flavor. The finished soup is pureed until creamy smooth and served with the crispy crumbled pancetta for textural contrast.

04 of 27

Cataplana (Portuguese Fish Stew)

Cataplana (Portugese Fish Stew)
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

This Cataplana from F&W culinary director at large Justin Chapple is his version of a savory feast of shellfish and smoky linguiça hailing from the Algarve in Portugal. Named for the vessel it's traditionally cooked and served in, the stew gets lots of flavor from the Portuguese linguiça included, and you can substitute Spanish-style chorizo or even kielbasa in a pinch.

05 of 27

Classic Split Pea Soup

Classic Split Pea Soup
© John Kernick

"I haven't met a bean or pea that I didn't love," says chef Steven Satterfield. Here, he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother.

06 of 27

Jamaican Braised Oxtails with Carrots and Chiles

Braised Oxtails with Carrots and Chiles
Victor Protasio

Oxtails — a deeply beefy cut full of connective tissue — practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe for Jamaican braised oxtails, an homage to one prepared by his mother, is perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.

07 of 27

Restorative Ginger and Turmeric Noodle Soup

Ginger Turmeric Noodle Soup Recipe
Jennifer Causey

F&W Cooks contributor Hetty McKinnon says this soup is "like a hug" in winter. Garlic oil and ginger-turmeric curry paste add flavor — the paste can keep in the refrigerator for up to seven days and can be frozen, too, so it’s easy to prepare in advance.

08 of 27

Soup Joumou

Haitian Soup Joumou

Greg Dupree / Food Styling by Torie Cox / Prop Styling by Shell Royster

Soup Joumou is a rich and savory beef, vegetable, and squash Haitian stew commonly eaten on January 1 to signify the anniversary of freedom from French colonial rule in 1804. This recipe begins with an epis, the aromatic flavor base that's a backbone of Haitian cooking, which is made by pureeing bell peppers, scallions, onions, and garlic.

09 of 27

Chunky Tomato Soup

Chunky Tomato Soup, Photo © John Kernick
© John Kernick

For the best texture in this vibrant tomato soup, puree half of the soup until smooth, then stir it into the chunky base.

10 of 27

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup
© Stephanie Foley

The queen of comforting soups, this deeply flavorful chicken noodle soup recipe is a tried-and-true classic. 

11 of 27

Tonkotsu Ramen

Tonkotsu Ramen

Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen

A slow-simmered, savory tonkotsu broth is the base to this ramen, which is rich from the meltingly tender chashu pork and soft-boiled egg and brightened by pickled mushrooms.

12 of 27

Smoked Ham Hock and Lentil Soup

Smoked Ham-Hock and Lentil Soup
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

"I love making this lentil soup when the weather begins to cool," says 2017 F&W Best New Chef Nina Compton, owner of New Orleans hot spot Compère Lapin. "The ham hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture."

13 of 27

Jamaican Stew Peas and Spinners

Jamaican Stew Peas
Photo by Andrew Bui / Food Styling by Max Rappaport

Red kidney beans, aromatics, coconut milk, a Scotch bonnet pepper, and more come together in these Jamaican Stew Peas and Spinners, which writer Brigid Ransome Washington developed based on her mother-in-law's recipe. While the iterations Ransome Washington enjoyed growing up in Trinidad and Tobago included meat, this version is vegan, but make no mistake: It's still luscious, hearty, and satisfying.

14 of 27

Shrimp Bisque

Shrimp Bisque
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a velvety consistency, without masking the flavor of succulent shrimp. Serve with chopped steamed shrimp and a crusty baguette.

15 of 27

Mushroom-Chickpea Pozole

Vegetable Posole Recipe
Caitlin Bensel

"Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed," says chef Marcela Valladolid. "Guajillo, ancho, and árbol chiles are soaked and pureed for a perfectly balanced sauce that punches up the savory mushroom broth; the chickpeas are a yummy twist in place of the dried hominy."

16 of 27

White Bean Soup with Bacon and Herbs

White-Bean Soup with Bacon and Herbs
© Petrina Tinslay

The Spanish dish caldo gallego is the inspiration for this warming soup, combining the heartiness of white beans and crisp bacon with a light, herb-infused broth. To keep things vegetarian, you can swap the bacon fat for olive oil or butter and top the soup with another crunchy garnish of your liking, such as croutons. 

17 of 27

Manhattan Clam Chowder

Manhattan Clam Chowder
Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley

This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their shells for contrast.

18 of 27

French Onion Soup with Roasted Poblanos

French Onion Soup with Roasted Poblano
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel

At Tzuco, in Chicago, the French onion soup arrives at the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves.

19 of 27

Broccoli and Potato Soup

bowls of broccoli potato soup
Photo by Adam Friedlander / Food Styling by Pearl Jones

The bright green broccoli florets floating on top of this hearty soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final sprinkle of grated Parmesan cheese gives the soup an extra savory touch.

20 of 27

Bò Kho (Vietnamese Beef Stew)

Viet Beef Stew with Star Anise and Lemongrass
Greg DuPree

Baguette and bò kho are great friends, but you also can serve the stew over pasta — try it over boiled egg noodles or rice noodles (select pappardelle-size noodles). Add a green salad for a complete meal.

21 of 27

Chicken Soup with Ginger and Cilantro

Chicken Soup with Ginger and Cilantro
Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

Here, quick-cooking boneless chicken pieces are gently simmered in a ginger and cilantro-infused broth with a dash of soy sauce. The eye-catching garnish tray doubles as a colorful centerpiece, allowing guests to pile their bowls with aromatic fresh herbs, spicy chiles, and juicy citrus.

22 of 27

Corsican Bean Soup with Greens and Pork

Corsican Bean Soup Recipe
Greg DuPree

Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking.

23 of 27

Easy Chicken and Dumplings

Easy Chicken and Dumplings
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver

This satisfying one-pot meal of silky chicken and tender dumplings starts with searing chicken thighs to render fat to cook the mirepoix in, building a flavorful base for this classic dish. Self-rising flour, buttermilk, and butter are the only ingredients in the pillowy dumplings, which come together in the final minutes, cooking right in the creamy soup.

24 of 27

Mole Verde con Pollo with Corn Tortillas

Mole Verde Con Pollo with Corn Tortillas
Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

This green mole stands out from the pack of velvety sauces with its nutty, slightly coarse texture. A thin layer of fat on top of the mole is a sign that it's been prepared correctly. Sop up the sauce and tender chicken with plenty of warm corn tortillas.

25 of 27

Lentil and Garlic-Sausage Soup

Lentil and Garlic-Sausage Soup
© Ray Kachatorian

A riff on a classic Italian dish, this garlicky lentil soup skews pan-European, with French lentils, Manchego cheese, and any really good garlic sausage.

26 of 27

Chunky Borscht

Chunky Borscht
© Christina Holmes

Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner.

27 of 27

Brunswick Stew

Brunswick Stew

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Brunswick stew is a beloved comfort dish with roots in traditional Southern cuisine. Origin stories are murky because several regions throughout the South — all with name ties to Brunswick — claim to have made it first. The ingredients vary by region; this version uses pork shoulder, corn, potatoes, and lima beans.

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