15 Best Soup Recipes

A hot bowl of soup can be filling, healthy, and soothing. As the temperature drops, soup grows even more appealing. We found the 15 best soup recipes to help you discover some new favorite best soup recipes whether you’re an accomplished chef or just trying out your stovetop or slow cooker for the first time.

FAQ About the Best Soup Recipes

1. What Equipment Do I Need to Make the Best Soup Recipes?

The recipes in this article require a soup pot or stockpot, a pan for searing or sauteing, or a slow cooker. A knife, cutting board, and stirring spoons are also needed. Some require blenders or dutch ovens.

2. What Herbs and Spices Should I Have in My Pantry Before I Begin?

Paprika, chili powder, garlic powder, thyme, basil, and oregano are basic herbs and spices used in the best soup recipes. A bottle of olive oil and some chicken or veggie bullion is also smart.

How We Reviewed the Recipes?

We reviewed the 15 best soup recipes from our favorite blogs. The chosen recipes are classics, such as split peas and chicken noodles, and vegetarian and vegan selections. We included rich soups and lower calories soups and simple soups, plus fancier options in order to make a true list of the internet’s best soup recipes.

Price Range 

The price of our best soup recipes varies depending on the ingredients. Our most expensive soup is cioppino, while our least expensive soup is our vegetable soup.

15 Soup Recipes

Here are the 15 best soup recipes that we reviewed. We hope that you enjoy them.

1. Tortilla

Description

The mix-ins in this slow-cooker soup from Dinner at the Zoo make it a fun choice for kids.​

Ingredients

• 1/2 cup white onion diced
• 1/2 cup red bell pepper diced
• 1 cup frozen corn
• 1 15-ounce can of black beans drained
• 1 1/4 lbs boneless chicken
• 1 4-ounce can of mild chilies
• 1 8-ounce can of tomato sauce
• 1 14.5-ounce can of diced tomatoes undrained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 6 cups chicken broth
• 1 teaspoon kosher salt
• 2 tablespoons cilantro chopped
• 1 cup tortilla strips
• Sour cream, avocado, olives, and shredded cheese

Directions

Stir all the ingredients except for the toppings together in the slow cooker. Cook on high for 3-4 hours. Before serving, shred the chicken, toss in the cilantro, and stir. Set the toppings out on the table so everyone can add their favorites.

Calories

Four servings, 375 calories.

2. Vegetable

Description

V8 makes a base for this simple soup, originally published in Country magazine.

Ingredients

• 1 tablespoon olive oil
• 8 medium carrots, sliced
• 2 onions, chopped
• 4 celery, chopped
• 1 green pepper, chopped
• 1 garlic clove, minced
• 2 cups chopped cabbage
• 2 cups frozen cut green beans
• 2 cups frozen peas
• 1 cup frozen corn
• 1 can (15 ounces) of garbanzo beans or chickpeas, drained
• 1 bay leaf
• 2 teaspoons chicken bouillon granules
• 1-1/2 teaspoons parsley flakes
• 1 teaspoon salt
• 1 teaspoon marjoram
• 1 teaspoon thyme
• 1/2 teaspoon  basil
• 1/4 teaspoon pepper
• 4 cups water
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups V8

Directions

Heat the oil in your soup pot. Saute veggies with garlic for a minute. Stir everything together in the pot, bring to a boil, then reduce to a simmer for an hour to an hour and a half. Remove bay leaf before serving.

Calories

16 servings, 105 calories.

3. Butternut

Description

This version, from The Sprouse Eats, is vegan.

Ingredients

• 2 tablespoon olive oil
• 2 garlic cloves (chopped)
• 1 cup onion (chopped)
• 2 celery stalks (chopped)
• 2 carrots (chopped)
• 8 cups butternut squash (peeled and chopped into cubes)
• 4 cups vegetable stock
• 1 cup plain unsweetened soy milk
• Salt
• Pepper

Directions

Combine oil, onions, garlic, and celery in your stockpot. Saute over medium heat for around five minutes. Add carrots, squash, and vegetable stock, bring to a boil, then reduce to a simmer for around 40 minutes. When the soup is done simmering, move it in batches to your blender and blend until smooth and creamy. Return to the pot. Add soymilk, salt, and pepper and simmer until it’s hot throughout.

Calories

Six servings, 164 calories.

4. Thai Curry Pumpkin 

Description

This is a tasty twist on pumpkin soup.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons Thai red curry paste
• 1 cup shiitake mushrooms (dried)
• 2 cups pumpkin puree
• 1 teaspoon fish sauce (optional)
• 3 cups vegetable broth (or water)
• 1 1/2 tablespoons jaggery (or Brown Sugar)
• 3/4 cup coconut milk
• 150 grams noodles
• 1/2 cup Thai basil leaves
• salt
• peanuts and Thai Basil for topping

Directions

Rehydrate shiitake mushrooms in hot water and slice. Sautee curry paste with oil in a large pot for around three minutes. Combine pumpkin puree, fish sauce, 2 and a half cups broth/water, jaggery/brown sugar, salt, and mushrooms in the pot and bring to a boil for eight to ten minutes. In another pot, boil the noodles, then rinse them with cold water and set them aside. Combine coconut milk and one-half cup of broth/water, whisked together. Add to the other ingredients in the pot and simmer for five more minutes. Finally, add the noodles and basil and finish with five to seven minutes of simmering. Top individual bowls with peanuts and basil.

Calories

Not available.

5. Split Pea 

Description

You’ll need a dutch oven or pot with a very tight-fitting lid for this classic from A Taste of Home.

Ingredients

• 16 ounces dried split peas
• 8 cups water
• 2 potatoes, peeled and cubed
• 2 onions, chopped
• 2 carrots, chopped
• 2 cups cubed cooked corned beef or ham
• 1/2 cup chopped celery
• 5 teaspoons chicken bouillon granules
• 1 teaspoon marjoram
• 1 teaspoon poultry seasoning
• 1 teaspoon rubbed sage
• 1/2 to 1 teaspoon pepper
• 1/2 teaspoon basil
• 1/2 teaspoon salt, optional

Directions

Combine everything in your Dutch oven, bring to a boil, then reduce to a simmer for seventy-five minutes to an hour and a half.

Calories

12 servings, 199 calories.

6. French Onion 

Description

This elegant soup is easy to make.

Ingredients

• 3 tablespoons butter
• 4 cups sliced onions
• 4 (10 1/2 oz) cans of condensed beef broth
• 4 slices French bread, 1 inch thick
• 4 tablespoons shredded Gruyere cheese

Directions

Saute onion and butter in a pan. Combine in a  pan with beef broth and simmer for around 25-30 minutes. Meanwhile, toast the bread in the broiler, turning it so it’s toasted on both sides. Sprinkle with cheese and broil until the cheese is bubbly. Dish out the soup and add a piece of cheese toast to each bowl.

Calories

Four servings, 154 calories.

7. Turkey Chowder 

Description

This thick and satisfying chowder is a great use of leftover turkey.

Ingredients

• 4 Tablespoons butter
• 1  onion
• 3  cloves garlic
• 6 Tbsp flour
• 4 cups chicken stock
• 3 cups potatoes, diced
• 1 cup sliced carrots
• 3 cups cooked, shredded turkey
• 2 1/2 cups frozen corn
• 1 1/2 cups heavy cream
• 4 oz canned mild chili peppers
• 1 teaspoon smoked paprika
• 1/2 teaspoon poultry seasoning

Directions

Melt the butter in a soup pot or dutch oven. Add onion and cook for five minutes, then add garlic and flour. Stir for about a minute, then add the carrots, stock, and potatoes. Bring to a boil, stirring continuously so nothing gets stuck to the bottom. When the contents of the pot are boiling, add all the other ingredients, return to a boil, then reduce to a simmer for 30 minutes.

Calories

Not available.

8. Chicken Noodle 

Description

This soup, originally published in Quick Cooking, uses sour cream and cream of chicken soup for a thick consistency.

Ingredients

• 2 quarts water
• 8 teaspoons chicken bouillon granules
• 6-1/2 cups uncooked egg noodles
• 2 cans (10-3/4 ounces each) of condensed cream of chicken soup, undiluted
• 3 cups cubed cooked chicken
• 1 cup sour cream
• Minced parsley

Directions

Combine water and bouillon in a pot and bring to a boil. Add noodles and cook for about 10 minutes, uncovered. Add cream of chicken soup and chicken and stir it until evenly hot. Remove from heat, add sour cream, and top each serving with parsley.

LINK

Calories

12 servings, 218 calories.

9. Tomato Soup 

Description

This vegan soup uses tomato paste and potatoes combined in a blender for a creamy texture without dairy.

Ingredients

• 1 ½ quarts vegetable broth or water
• 1 onion (chopped)
• 1 large potato (chopped)
• 1 stalk celery (chopped)
• 1 carrot (chopped)
• 1 12 oz. can of diced tomatoes
• 1 6 oz. can tomato paste
• 1 cup unsweetened plain soy yogurt

Directions

Boil the vegetable stock and vegetables for 10 minutes. Turn down the heat and add tomatoes and tomato paste. Simmer for 20 minutes. After simmering, move the mixture cup by cup to the blender. After blending, return to the pot and stir in yogurt, salt, and pepper. Heat until evenly warmed throughout, then serve.

Calories

Four servings, 257 calories.

10. Cheeseburger Soup 

Description

This soup, from Alyssa Rivers (The Recipe Critic), will be a hit with the whole family.

Ingredients

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon basil
• 1 teaspoon parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all flour
• 2 cups of Velveeta cubed or- 2 cups shredded cheddar
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Directions

In a three-quart saucepan, brown beef, drain and set aside. Saute onion, carrots, parsley, celery, and basil in one tablespoon of butter. Add broth, beef, and potatoes, bring to a boil, then reduce to a simmer. Simmer until potatoes are tender (around 10-12 minutes). In a different pan, add the rest of the butter and flour. Heat, while stirring, for about three to five minutes, then add to the rest of the soup. Turn the temperature down to low and add cheese, salt, pepper, and milk. When the cheese is melted, remove it from heat, stir in sour cream, and serve.

Calories

Not available.

11. Chicken Chili 

Description

This “white” slow-cooker chili can be topped with cheese, diced avocado, tomatoes, or cilantro.

Ingredients

• 3/4 pound boneless chicken, cut into 1-1/4-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1 teaspoon cumin
• 2 cans (15 ounces each) of cannellini beans drained, divided
• 2-1/2 cups chicken broth, divided
• 1-1/2 cups shredded cheddar cheese
• Optional: sliced avocado, quartered cherry tomatoes, and chopped cilantro

Directions

Heat one tablespoon of oil in a skillet. Combine chicken, salt, and pepper and brown. Put browned chicken in the slow cooker. Saute jalapeno, onion, garlic, oregano, and cumin in the rest of the oil, then add to the chicken. Mash up one cup of beans; add mashed beans,  broth, and whole beans to the slow cooker. Stir together and cook for three to three and a half hours. Serve with toppings of your choice.

Calories

Six servings, 344 calories.

12. Wild Rice 

Description

You can add ham, bacon, turkey, or chicken to this unique soup.

Ingredients

• 3/4 cup wild rice
• 1 tablespoon salt
• 2 tablespoons butter
• Optional: 3 ounces of ham, bacon, or pancetta
• 2 medium leeks or onions (chopped)
• 2 stalks of celery, chopped
• 2 carrots (chopped)
• 5 cups chicken, turkey, or vegetable broth
• 1 to 2 cups shredded or chopped cooked chicken or turkey
• Optional: 2 sprigs of fresh thyme
• 1/2 to 1 cup heavy cream
• Salt to taste
• Pepper to taste

Directions

Boil rice until tender, then set aside. Melt butter in a soup pot, add ham/bacon/pancetta and cook for about two minutes. Stir in vegetables and cook for about three minutes. Add chicken. broth, rice, and thyme. Bring to a boil and then reduce to a simmer for about ten minutes. Remove thyme, stir in cream, and cook until hot throughout. Serve.

Calories

Four to six servings, around 414 calories

13. Meatball 

Description

One serving of this soup makes a meal— or two!

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter unsalted
• 1 onion diced
• 3 garlic cloves minced
• 4 cups unsalted chicken broth
• 1 28 oz. can of crushed tomatoes
• 1 tablespoon granulated sugar dissolved in 1½ cups hot water
• 2 tablespoons fresh basil chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• 1 teaspoon pepper
• 2 bay leaves
• 2 teaspoons fresh oregano chopped (½ teaspoon dried)
• ¼ teaspoon red pepper flakes
• 8 oz. uncooked small shell pasta
• 1/3 cup Parmesan cheese grated
• 1 baguette sliced and toasted
• 4 cups shredded mozzarella

Directions

In your dutch oven or soup pot, saute onions and garlic in butter and oil. Add broth, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Bring to a boil, then simmer for 30 minutes. Next, add pasta and simmer for another 10 minutes. Remove the bay leaf, then stir in a third of the parmesan. If you have oven-proof dishware, you can dish up the soup, top it with the rest of the cheese, and broil, Otherwise, top it with cheese and enjoy.

Calories

Six servings, 803 calories.

14. Cioppino 

Description

This elegant soup is an Italian classic. This recipe makes two servings.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter (unsalted)
• 1/2 onion (chopped)
• 1 carrot (chopped)
• 1/2 rib celery (chopped)
• 1/2 fennel bulb (trimmed and chopped)
• 1 clove garlic (minced or pressed)
• 1 tablespoon tomato paste
• 1/2 cup white wine (dry)
• 1 14-ounce can of diced tomatoes
• 1 cup seafood stock (or water)
• 1 bay leaf
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 2 pinches cayenne pepper
• salt, to taste
• pepper, to taste
• 2 tablespoons licorice liqueur
• 4 to 6 ounces of firm white fish (
• 4 to 6 ounces of shellfish (such as peeled shrimp or shelled crabmeat)
• 6 to 8 mussels (or small clams)
• 2-3 tablespoons vegetable oil

Directions

In your dutch oven or soup pot, saute onions and garlic in butter and oil. Add broth, crushed tomatoes, sugar water, basil, Italian seasoning, salt, black pepper, bay leaves, oregano, and red pepper flakes. Bring to a boil, then simmer for 30 minutes. Next, add pasta and simmer for another 10 minutes. Remove bay leaf, then stir in a third of the parmesan. If you have oven proof dishware, you can dish up the soup, top with the rest of the cheese, and broil, Otherwise, top with cheese and enjoy.

Calories

Not available.

15. Beef Stew

Description

This slow-cooker stew is perfect for a winter’s night.

Ingredients

• 3 lbs. boneless beef chuck, cut to 1-inch cubes
• 5 carrots, sliced
• 1 pound baby potatoes
• 1  onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• ½ cup tomato sauce
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Italian Seasoning
• Salt and pepper to taste
• ¼ cup flour
• 2 cups frozen peas

Directions

Sear beef. Add to the slow cooker along with the rest of the ingredients except for flour, parsley, and peas. Cook for six to eight hours. An hour before dinner, take out one cup of soup to whisk with the flour. Return this mix to the cooker, along with the peas, and finish cooking.

Calories

Not available.

Final Thoughts

All the soups in our article are delicious, but which are the best soup recipes for a one-pot family dinner?

To figure out whether a soup alone will satisfy your family for dinner, ask yourself these questions:

• Is the soup thick?
• Does it have a variety of textures?
• Does it include veggies, starch, and protein?

Each spoonful of a thick soup will feel more satisfying than a broth-based soup. The more textures your tongue experiences—such as crispy tortilla strips, rich cheese, or chunks of meat—the more likely the soup is to succeed as an entrée. Finally, a soup that includes a protein, a starch, and veggies will make a more satisfying meal than a soup missing one of these types of ingredients.

The tortilla, French onion, turkey chowder, cheeseburger, chicken chili, meatball parmesan, and beef stew combine enough protein, carbs, and veggies to make hearty meals on their own. We hope you enjoy our list of the internet’s best soup recipes!