recipes

Cold Weather Is No Match for These Soup Recipes 

Soup season is upon us!
Bowl of Amiel Stanek's French Onion Noodle Soup
Photo by Emma Fishman, food styling by Yekaterina Boystova

Soup recipes are so hot right now, and we’re right behind the trend, uh, turning up that gas dial. Easy to make, simple to slurp, full of hearty, warming ingredients—soup is a staple in our kitchens year round, but particularly right now as temperatures start to drop. And while we all know how comforting they are, these sloshy bowls of goodness have come a long way since store-bought chicken noodle (though, honestly, no shade to chicky-nood!). We’re talking about this French onion beef noodle soup hybrid, with slow-cooked beef and chewy noodles. A coconutty lentil number topped with a big dollop of yogurt. And a Polish stew laced with cabbage and studded with kielbasa. Cold weather is no match for this arsenal of soup recipes.

  • A large pot and two bowls of bright yellow turmeric soup with rice and chili oil
    Photo by Emma Fishman, food styling by yekaterina boystova
    1/71

    Kadhi

    This deeply comforting, spice-forward Indian soup is deceptively simple, easy to pull off, and perfect over a bowl of white rice.

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  • Photo by Emma Fishman, Food Styling by Yekaterina Boytsova 
    2/71

    Broccoli Cheddar Soup With Cheesy Croutons

    Our better-than-ever broccoli cheddar is lighter, brighter, and less gloppy than the kind you’d find in your corporate cafeteria—with a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream.

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  • Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    3/71

    Chicken-Lentil Soup With Jammy Onions

    This soup coaxes big flavors from a short ingredient list. 

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  • Photo by Chris Morocco 
    4/71

    Spring Hot-and-Sour Soup

    Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

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  • Photo by Alex Lau, Food Styling by Yekaterina Boytsova
    5/71

    Classic Chicken Noodle Soup

    This chicken noodle soup recipe is about as comforting as they come. 

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  • Photo by Chelsie Craig, food styling by Kat Boytsova
    6/71

    Farro and Escarole Soup

    This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

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  • Photo by Emma Fishman, Food Styling by Pearl Jones
    7/71

    Cream-ish of Mushroom Soup

    Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

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  • 8/71

    Smoky Green Chicken Pozole

    A dash of smoky mezcal adds an unexpected layer of complexity to this Mexican influenced stew. Leave the seeds in the jalapeños if you prefer a spicier stew.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    11/71

    Matzo Ball Soup

    This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    12/71

    Soba Soup With Shrimp and Greens

    Dashi is the fastest route to a savory, slurp-able broth—and there are no loooong simmers or bags of chicken bones necessary.

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  • Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    13/71

    Hammy Chickpea Soup

    Name a better activity for an autumnal, sweater-weather Sunday than simmering a cozy soup. (Oh, and apple-picking doesn't count.)

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  • Photo by Emma Fishman, food styling by Yekaterina Boystova
    14/71

    French Onion Beef Noodle Soup

    This super-savory dish draws inspiration from Taiwanese beef noodle soup, then gilds the lily with a Dutch oven’s worth of sweet, slow-simmered onions.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
    15/71

    Warm-Spiced Saucy Lamb Stew

    Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.

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  • Photo by Chelsie Craig, Food Styling by Carla Lalli Music
    16/71

    Pasta e Fagioli

    The key to a soup with fully developed savory flavor starts with the soffritto—a mix of slowly cooked aromatic vegetables.

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  • Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth
    21/71

    Silky Pork and Cumin Stew

    Serve this huge pot of flavorful stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

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  • Photo by Chelsie Craig
    22/71

    Chicken Soup with Caramelized Ginger

    A ginger-forward chicken tonic soup that will provide some much-needed relief when you’re not feeling too hot.

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  • Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski
    23/71

    Chorizo and Potato Stew

    This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.

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  • Photo by Alex Lau, food styling by Anna Stockwell
    24/71

    Coconut-Apple-Ginger Dal

    This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan.

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  • Ditte Isager
    25/71

    Chicken Khao Soi

    A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Emily Eisen
    26/71

    Lamb and Winter Squash Soup

    If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
    41/71

    Feel-Better Chicken and Rice Soup

    If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time.

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  • 42/71

    Vegan Butternut Squash Soup

    If you've always thought you needed hours to make a luxuriously silky puréed vegetable soup, well, this recipe is here to say you don't! 

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  • Photo by Chelsie Craig, Food Styling by Pearl Jones
    43/71

    Instant Pot Tomato Soup

    A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

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  • Michael Graydon & Nikole Herriott
    44/71

    Navy Bean and Escarole Stew with Feta and Olives

    There’s no stock in this wintry vegetarian stew recipe—it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can’t use canned beans here and get the same results).

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  • Photo by Alex Lau, Food Styling by Susie Theodorou
    45/71

    French-ish Onion Soup

    Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

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  • Peden + Munk
    46/71

    Lentil and Egg Stew

    Poaching eggs right in the stew is so obviously genius, we are still trying to figure out why we didn’t think of this recipe sooner.

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  • Gentl & Hyers
    49/71

    Seafood Stew for Two

    How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

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  • Photo by Alex Lau
    50/71

    Aromatic Shrimp and Noodle Medicine Soup

    A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.

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  • Eva Kolenko
    51/71

    Tomato and Cannellini Bean Soup

    You can swap other greens, like spinach, for the chard in this bean soup recipe. It tastes even better after being chilled for a day or two.

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  • Peden + Munk
    52/71

    Spicy & Healthy Chicken Soup

    Chicken soup is the ultimate comfort food. This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are seasonal and healthy, but you can add whatever veggies you like.

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  • Alex Lau
    53/71

    Curried Butternut Squash Soup

    For this butternut squash soup recipe, you need to toss the squash occasionally while it’s roasting so it doesn’t burn or stick, and to encourage as much caramelization as possible.

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  • Christopher Testani
    54/71

    Cauliflower-Cashew Soup with Crispy Buckwheat

    Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

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  • Danny Kim
    55/71

    Split Pea Soup

    If you want to make this soup but you don’t have a ham bone, use two ham hocks instead.

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  • Photo by Chelsie Craig, Food Styling by Kate Buckens
    56/71

    Bigos (Hunter’s Stew)

    This Polish hunter’s stew features kielbasa, smoky bacon, melty cabbage, and lots of delicious broth that can be sopped up with bread.

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  • Michael Graydon & Nikole Herriott
    65/71

    Root Vegetable Zoodle Soup with Bacon and Basil Oil

    First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

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  • Photo by Laura Murray, styling by Judy Mancini
    66/71

    Shrimp Bisque

    If you can find head-on shrimp, this is the perfect time to use them. The extra fat in the heads will add a lot of flavor to the bisque.

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  • Laura Murray
    69/71

    Spicy Kimchi Miso Soup

    If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

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  • Photo by Laura Murray, styling by Judy Mancini.
    70/71

    Bruised Tomato and Bread Soup

    This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

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