Best Soup Recipes

Nothing Beats a Bowl of Homemade Soup

Soup is one of the simplest, most forgiving things you can cook. It’s cheap, it feeds a crowd, it freezes beautifully, and it gets better the next day. Here are the soups worth making over and over.

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Classic Chicken Noodle Soup

The ultimate comfort food. Tender chicken, egg noodles, carrots, celery, and a golden broth seasoned with thyme and bay leaves.

Pro tips:

• Use bone-in chicken thighs for richer broth — simmer for 30 minutes, then shred
• Add noodles in the last 8 minutes so they don’t get mushy
• A squeeze of lemon at the end brightens everything

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Creamy Tomato Basil Soup

Silky smooth tomato soup that pairs perfectly with a grilled cheese sandwich. Made with canned San Marzano tomatoes, onions, garlic, and a splash of cream.

Key moves:

• Roast the tomatoes and garlic first for deeper flavor
• Blend until completely smooth with an immersion blender
• Stir in cream at the end — don’t let it boil after adding

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Broccoli Cheddar Soup

Thick, creamy, and loaded with sharp cheddar cheese. A Panera-level soup you can easily make at home.

The roux is key:

• Melt butter, whisk in flour, cook 2 minutes
• Slowly add milk and broth while whisking
• Add broccoli, simmer until tender, then stir in cheddar off the heat

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Minestrone

A hearty Italian vegetable soup with beans, pasta, tomatoes, and whatever vegetables are in season. No two batches are ever the same.

Classic additions:

• Kidney beans or cannellini beans
• Ditalini pasta or small shells
• Zucchini, carrots, celery, green beans, spinach
• Finish with parmesan rind simmered in the broth

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Butternut Squash Soup

Velvety smooth with a natural sweetness from roasted butternut squash. Warm spices like nutmeg and cinnamon make this a fall favorite.

How to make it:

• Roast cubed butternut squash at 400°F for 30 minutes
• Simmer with onion, garlic, and broth
• Blend until silky, finish with a swirl of cream

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Chili (The Soup That’s a Meal)

A thick, meaty chili loaded with beans, tomatoes, and bold spices. Serve in bowls with cornbread, cheddar, and sour cream.

Depth builders:

• Sear the meat in batches for a brown crust
• Add a tablespoon of cocoa powder and a shot of espresso
• Simmer for at least an hour — longer is better

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Soup Tips

• Build flavor in layers — sauté aromatics first, deglaze, then add liquids
• Season at the end — broth reduces and concentrates salt as it simmers
• Soup freezes perfectly — make a double batch and freeze in portions
• Day-two soup is always better — flavors meld overnight in the fridge
• Use an immersion blender for creamy soups — no need to transfer to a blender