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

You'll find 29 of our best stew and soup recipes that are sure to keep you warm all winter long, from White Bean Soup with Bacon and Herbs to Jamaican Braised Oxtails with Carrots and Chiles.

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 whether to make bean or lentil soup? Grab a bag of 15-bean soup 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 add flavor to a pot of soup, especially when you want something vegetarian. Here, we add a few Parmesan cheese rinds, which add a surprising depth of flavor and umami when simmered with a pot of soup, stew, or even pasta sauce. If you aren't yet in the habit, when you are done with that wedge of Parmesan cheese, toss the rind in an airtight container and store in the freezer to be at the ready. Your soups and stews will thank you for the flavor boost. Serve this hearty soup with a loaf of warm crusty bread.

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

Classic Split Pea Soup

Classic Split Pea Soup
© John Kernick

"I haven't met a bean or pea that I didn't love," says 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.

05 of 27

Restorative Ginger and Turmeric Noodle Soup

Ginger Turmeric Noodle Soup Recipe
Jennifer Causey

Here's the story behind a Chinese mother's restorative soups, and the noodle soup with ginger and turmeric curry paste that her daughter concocts in the winter for comfort food.

06 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

This seasonal twist on a classic is loaded with summer market finds like tomatoes, zucchini, and bell peppers. 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.

07 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.

08 of 27

Classic Chicken Noodle Soup

Classic Chicken Noodle Soup

This classic chicken noodle soup gets its deeply flavorful broth from a whole chicken.

09 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.

10 of 27

Mrs. Tran's Master Pho Broth with Flank Steak

Mrs. Tran's Master Pho Broth with Flank Steak
Eric Wolfinger

Chef Qui Tran of Nudo House in St. Louis shares his mother's master recipe for pho broth, simmered slowly with beef knuckle bones, whole toasted spices, and aromatics. You'll want to keep a batch of broth in the freezer for an instant, soothing noodle bowl any night of the week.

11 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 Food & Wine Best New Chef Nina Compton, chef-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." To make your own croutons for this rich, brothy ham hock and lentil soup, toss 3 cups of cubed baguette with 3 tablespoons butter and 1/4 teaspoon kosher salt; bake at 375°F, stirring three times, until toasted, about 15 minutes.

12 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. Don't throw away the soaking liquid from the beans—according to Vivienne, her mother-in-law (who she calls Auntie), simmering the beans in it gives the dish a beautiful color. The resulting Stew Peas are hearty, comforting, and filled with earthy and bright flavors.

13 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.

14 of 27

French (Canadian) Onion Soup

French (Canadian) Onion Soup. Photo © Kate Mathis
© Kate Mathis

Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness. Omit the pig's foot for a lighter broth.

15 of 27

Mushroom-Chickpea Pozole

Vegetable Posole Recipe
Caitlin Bensel

Traditional pozole is made by creating a rich broth by cooking a whole pig head with some neck bones along with dried hominy and then adding either a red or green salsa for color and flavor. Here Marcela Valladolid uses mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed.

16 of 27

White-Bean Soup with Bacon and Herbs

White-Bean Soup with Bacon and Herbs
© Petrina Tinslay

A light broth loaded with chunky Great Northern beans and topped with a sprinkling of bacon, this soup was inspired by the caldo gallego (a Spanish white-bean soup) Jose Garces serves at Amada.

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. (Make sure to rinse the clams thoroughly before using them to remove any lingering sand.) As the chowder comes together towards the end, gently mashing some of the baby Yukon gold potatoes with a wooden spoon helps thicken the broth. Serve with crusty bread or oyster crackers.

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 to 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. French onion soups can lean quite beefy, but chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor. To ensure even caramelization, keep the onions in an even layer while they cook.

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

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's 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 is traditionally cooked and served in, the stew gets lots of flavor from the Portuguese linguiça included, but you can substitute Spanish-style chorizo or even kielbasa in a pinch.

21 of 27

Portuguese Beef Stew with Ruby Port

Portuguese Beef Stew with Ruby Port
© Tara Fisher

Dirk Niepoort is a terrific cook in addition to being a groundbreaking winemaker. With his substantial Douro Valley reds, he likes to serve this hearty beef stew. At his home in Oporto, he intensifies the flavor by using old vintage port in the sauce (along with the sediment in the bottle). A simple nonvintage ruby port is an excellent substitute.

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

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.

24 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. This recipe was inspired by Clara Klein, sommelier at Sunday Vinyl in Denver, who likes to pair chicken and dumplings with a glass of Chardonnay. "Chicken and Chardonnay is a match made in heaven," she says. "It's basically a warm hug from your grandma. That little whisper of tang and richness from the wine is like adding a dollop of crème fraîche to the final bowl." Of course, there's no reason you can't have both.

25 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

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

Matzo Ball Soup

Matzo Ball Soup
© Phoebe Melnick

At Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor.

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