10 Soul-Satisfying Soup Recipes for Cozy Days

As the weather turns chilly and the days grow shorter, there’s nothing quite like a warm bowl of soup to comfort the soul and tantalize the taste buds. From creamy classics to hearty stews, these ten soup recipes are sure to warm you from the inside out. Grab your favorite pot, gather your ingredients, and let’s dive into a world of delicious homemade soups!

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Creamy Tomato Basil Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes
• 1 can (14 oz) tomato sauce
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish
• Croutons, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Pour in the whole peeled tomatoes, tomato sauce, and vegetable broth. Use a wooden spoon to break up the whole tomatoes into smaller pieces. Stir in the dried oregano and season with salt and pepper to taste.
3. Bring the soup to a simmer, then reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally.
4. Once the soup has simmered and the flavors have melded together, remove it from the heat. Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
5. Stir in the heavy cream and chopped fresh basil leaves. Taste and adjust seasoning if needed.
6. Serve the creamy tomato basil soup hot, garnished with grated Parmesan cheese, fresh basil leaves, and croutons if desired.

Chicken Noodle Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups cooked chicken breast, shredded or diced
• 2 cups uncooked egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
3. Pour in the chicken broth and add the shredded or diced cooked chicken breast to the pot. Stir to combine.
4. Bring the soup to a simmer. Add the uncooked egg noodles, dried thyme, and bay leaf to the pot. Season with salt and pepper to taste.
5. Let the soup simmer gently for 10-12 minutes, or until the noodles are cooked through and the vegetables are tender.
6. Once the noodles are cooked, remove the bay leaf from the soup. Taste and adjust seasoning if needed.
7. Serve the chicken noodle soup hot, garnished with chopped fresh parsley. Enjoy this comforting soup on its own or with a slice of crusty bread for a complete meal.

Butternut Squash Soup

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg
• Salt and pepper, to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add the roasted butternut squash to the pot, along with the vegetable broth, dried thyme, ground cinnamon, and nutmeg. Stir to combine.
4. Bring the soup to a simmer, then reduce the heat to low. Let the soup simmer gently for 15-20 minutes to allow the flavors to meld together.
5. Use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Stir in the heavy cream, if using, to add richness to the soup. Taste and adjust seasoning with salt and pepper as needed.
7. Serve the butternut squash soup hot, garnished with chopped fresh parsley or chives.

Beef and Barley Soup

Ingredients:

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1/2 cup pearl barley, rinsed
• 6 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Season the beef stew meat with salt and pepper, then add it to the pot. Cook the beef until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
2. In the same pot, add the diced onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Return the browned beef to the pot. Add the rinsed pearl barley, beef broth, diced tomatoes (with their juices), dried thyme, and bay leaf. Stir to combine.
4. Bring the soup to a simmer. Reduce the heat to low, cover the pot, and let the soup simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the beef is tender and the barley is cooked.
5. Once the beef and barley are cooked through, remove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper if needed.
6. Serve the beef and barley soup hot, garnished with chopped fresh parsley.

Creamy Broccoli Cheddar Soup

Ingredients:

• 2 tablespoons unsalted butter
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups fresh broccoli florets
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Optional toppings: additional shredded cheddar cheese, croutons, chopped green onions

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 5 minutes.
2. Add the fresh broccoli florets to the pot, and cook for an additional 3-4 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables, and stir to coat evenly. Cook for 1-2 minutes to cook off the raw flour taste.
4. Slowly pour in the vegetable or chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the broccoli is tender.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
6. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy. Season with dried thyme, salt, and pepper to taste.
7. Continue to simmer the soup for an additional 5 minutes, stirring occasionally to prevent sticking.
8. Serve the creamy broccoli cheddar soup hot, garnished with additional shredded cheddar cheese, croutons, and chopped green onions if desired. Enjoy this comforting and cheesy soup with crusty bread or a side salad for a delicious meal.

Lentil Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed and drained
• 6 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh lemon juice, for serving (optional)
• Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
3. Stir in the rinsed lentils, vegetable or chicken broth, diced tomatoes (with their juices), ground cumin, ground coriander, and smoked paprika. Season with salt and pepper to taste.
4. Bring the soup to a simmer. Reduce the heat to low, cover the pot, and let the soup simmer gently for 25-30 minutes, or until the lentils are tender.
5. Once the lentils are cooked through and the soup has thickened, taste and adjust seasoning if needed.
6. Serve the lentil soup hot, garnished with a squeeze of fresh lemon juice (if desired) and chopped fresh parsley or cilantro. Enjoy this comforting and nutritious soup with crusty bread or a side salad for a complete meal.

Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup small pasta (such as elbow macaroni or small shells)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
3. Stir in the diced zucchini, yellow squash, and green beans. Cook for another 3-4 minutes, until the vegetables are slightly tender.
4. Add the diced tomatoes (with their juices) and vegetable or chicken broth to the pot. Stir in the drained and rinsed kidney beans and cannellini beans. Season with dried oregano, dried basil, salt, and pepper to taste.
5. Bring the soup to a simmer. Add the small pasta to the pot and cook according to package instructions until al dente, stirring occasionally.
6. Once the pasta is cooked through, taste and adjust seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
7. Serve the Minestrone Soup hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.

Thai Coconut Curry Soup

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups vegetable or chicken broth
• 1 can (14 oz) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 carrots, peeled and sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup cooked chicken or tofu (optional)
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Red pepper flakes (for garnish, optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and grated ginger to the pot, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the Thai red curry paste and cook for another minute to toast the spices.
4. Pour in the vegetable or chicken broth, coconut milk, soy sauce, and brown sugar. Stir to combine and bring the soup to a simmer.
5. Add the sliced carrots, red bell pepper, broccoli florets, and sliced mushrooms to the pot. If using cooked chicken or tofu, add it to the soup as well.
6. Let the soup simmer gently for 10-15 minutes, or until the vegetables are tender and cooked through.
7. Stir in the lime juice and season the soup with salt and pepper to taste.
8. Serve the Thai Coconut Curry Soup hot, garnished with chopped fresh cilantro and red pepper flakes if desired. Enjoy this flavorful and aromatic soup on its own or with a side of steamed rice for a complete meal.

Hearty Vegetable Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 potato, peeled and diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and chopped
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
3. Stir in the diced potato, zucchini, and green beans. Cook for another 3-4 minutes.
4. Pour in the diced tomatoes (with their juices) and vegetable or chicken broth. Add the dried thyme and rosemary to the pot. Season with salt and pepper to taste.
5. Bring the soup to a simmer. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. Once the vegetables are cooked through, taste and adjust seasoning if needed.
7. Serve the Hearty Vegetable Soup hot, garnished with chopped fresh parsley. Enjoy this wholesome and flavorful soup on its own or with a slice of crusty bread for a complete meal.

Tortilla Soup

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced (optional, for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) diced tomatoes
• 6 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• Juice of 1 lime
• Salt and pepper, to taste
• 1 avocado, diced
• Fresh cilantro, chopped (for garnish)
• Tortilla strips or chips, for serving
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic and diced jalapeño pepper (if using) to the pot, and cook for an additional 1-2 minutes until fragrant.
3. Stir in the ground cumin and chili powder, and cook for another minute to toast the spices.
4. Add the diced tomatoes (with their juices) and chicken broth to the pot. Bring the soup to a simmer.
5. Stir in the cooked shredded chicken, corn kernels, and black beans. Let the soup simmer gently for 10-15 minutes to allow the flavors to meld together.
6. Squeeze in the juice of one lime, and season the soup with salt and pepper to taste.
7. To serve, ladle the Tortilla Soup into bowls. Top each bowl with diced avocado, chopped fresh cilantro, and tortilla strips or chips. Serve with lime wedges on the side for squeezing over the soup.
8. Enjoy this flavorful and satisfying Tortilla Soup as a delicious taste of Mexico! (Personally, this soup recipe is my favorite).

In conclusion, homemade soups offer a delicious and comforting way to nourish both body and soul. Not only are homemade soups easy to make and customizable to your taste preferences, but they also provide a wonderful opportunity to use up leftover ingredients and reduce food waste. Whether you’re seeking warmth on a chilly day or a satisfying meal to share with loved ones, homemade soups are sure to bring joy and comfort to your table. So next time you’re in the mood for a cozy culinary adventure, why not try whipping up a batch of your favorite homemade soup? Your taste buds will thank you!