Our recipes for warm-and-comforting soups include creamy butternut squash soup, beef stew, corn chowder, chicken noodle soup and more.
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Mexican Potato Soup
A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight.
Fast-Fix Weeknight Recipes
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Roasted Butternut Squash and Apple Soup
This creamy, gingery soup balances savory elements with the sweetness of the squash and apples. The flavors are complex but the preparation isn't.
Easy and Delicious Butternut Squash Recipes
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Italian Wedding Soup
Because this soup—which uses Italian turkey sausage as the base for mini meatballs—is so simple, the quality of the broth will show. Choose a more flavorful brand, such as Kitchen Basics. Or if you're lucky enough to have homemade stock in the freezer, this is the time to bust it out.
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Pasta e Ceci (Pasta and Chickpea Soup)
This meat-free meal will nourish your body and satisfy your soul. Vegans can omit the sprinkle of cheese on top and use toasted panko breadcrumbs instead.
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Buffalo Corn-Potato Chowder
Inspired by Buffalo chicken wings, this zesty twist on classic cheesy potato soup is perfect for dishing up on game day (or any weeknight). The recipe doesn't call for chicken, but you can add it if you like.
You'll be amazed what a quick simmer with fresh ginger and scallions will do for boxed chicken broth. Throw in frozen pot stickers (Chinese dumplings), edamame and red cabbage for a nutritious dinner that's ready in 30 minutes.
6 Soul-Satisfying Asian-Style Soup Recipes
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Corn-Sausage Chowder
Pork sausage, cream-style corn, evaporated milk, potatoes and whole-kernel corn come together quickly for a delicious weeknight dinner,
Corn-Sausage Chowder
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Avgolemono Soup
This traditional Greek chicken soup made with egg, lemon and orzo is rich and velvety, but also bright and refreshing thanks to a healthy dose of lemon juice.
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Italian Soup
This flavorful soup from Mary Ann Van Wassenhove of Mitchell, South Dakota, is a breeze to make and is heartier than other, similar soups thanks to kidney beans and broccoli.
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Autumn Beef Stew
We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.
Fabulous Fall Recipes
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Creamy Chicken Noodle Soup
This 170-calorie slow-cooker version of a classic comfort food takes just 25 minutes of prep and uses reduced-fat cream cheese in its creamy homemade broth.
Mung beans are petite beans with a toothsome texture and earthy flavor. They're sold dry and simmer right in the broth of this delicious soup.
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White Surprise Chili
This high-protein main dish looks like navy bean soup but is actually a mild chicken chili.
Warm-You-Up Chili Recipes
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Brats and Beer Cheddar Chowder
Midwest Living created this hearty chowder to salute the Badger State's German beer, bratwurst and cheese heritage. The tang of the beer and smokiness of the brats hold up to the bold cheddar and caraway.
Soups Inspired by Each Midwest State
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Three Sisters Corn-and-Chili Chowder
This lively chowder uses the three sisters of Native American cooking: corn, beans and squash.
Simmering Soups and Stews
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Miner's Beef Stew
In Branson, Missouri, guests dine on this stew at a Silver Dollar City restaurant. The meat slow-cooks for fork-tender results.
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Macaroni and Cheese Chowder with Crispy Ham
A splash of hot sauce, a topper of pan-fried ham and a just-right secret ingredient for ultrasmooth creaminess. (Guilty pleasure, thy name is American cheese.)
Veggie Cheese Chowder
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Sweet Potato-Corn Chowder
Cincinnati Chef Paul Dagenbach upgraded the classic Midwest corn chowder. Sweet potatoes and andouille sausage made their way into the mix, along with cumin, chili powder and Cajun spice for a little zing.
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Slow-Cooker Brat and Sauerkraut Soup
Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution—the 1/4 cup baking soda in the water isn't a typo!
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Cheesy Potato Soup
Potato, bacon and cheese—all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives it some body, while the bacon adds a smoky-salty taste to this soup.
Smoky, Sizzling Bacon Recipes
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Souper Spaghetti
Use classic spaghetti ingredients—sauce, diced tomatoes, ground beef, noodles and Italian seasoning—to create this easy soup. A salad and garlic bread complete the meal.
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Chipotle Black Bean Chili
Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.
In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round. Poultry, pork, lamb or mutton, sausages, and seafood are also used.
According to a survey conducted by StrawPoll, the most popular soup in America is tomato soup. It's a classic favorite that has been enjoyed for generations, often paired with a grilled cheese sandwich for a comforting and satisfying meal.
As a result, stock is usually a healthier product, delivering a richer mouth feel and deeper flavor than broth. Stock is a versatile culinary tool that can deliver taste to any number of dishes. Darker in color and more concentrated in flavor than broth, it's ideal for use in soups, rice, sauces and more.
Pre-cooking the potatoes is not necessary for most stew recipes. When added raw, the potatoes will absorb the flavors from the stew, creating a rich and delicious taste. However, if you prefer your potatoes to be softer and creamier, you can parboil them for a few minutes before adding them to the stew.
Chuck: Chuck meat is taken from the shoulder and is one of the most popular choices for stew meat due to its high toughness and medium fat content. Beef chucks are usually large cuts of meat and are only a little more expensive than a round roast.
Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.
The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. Beef chuck comes from the forequarter of the animal consisting of parts of the neck, shoulder blade and upper arm. It is easy to find and it's affordable, making it a great choice for your stew.
Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.
The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items. Goubuli (狗不理包子) is a classic steamed stuffed bun (baozi) that is well-known throughout China.
Use a tight-fitting lid and keep it on while stewing to prevent moisture and heat loss, which can affect cooking time. Follow your recipe for timing guidelines. Do not lift the lid — unless you are recipe calls for adding vegetables or other ingredients later on. You will know it is done when the meat is fork tender.
Thin soups. It is a clear liquid food that is prepared without a thickening agent and can be served plain or garnished with a variety of vegetables and meats. ...
In Europe, soup consumption per capita is highest in Poland. Russians consume the most soup on average in the world, with approximately 32 kg per person per year. About 1 in 3 U.S adults enjoy eating soup for dinner. With 78%, chicken noodle soup is the most craved soup in the USA when people are sick.
The most expensive soup available on a menu is served in London's upscale Mayfair neighbourhood. Guinness World Records certified that the £108 bowl of “Buddha Jumps Over the Wall soup” is the most expensive on any menu in the world.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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