21 Winter Soups — pull up a chair and let’s talk about soup. I remember standing in my kitchen with a steaming pot, saying, “Do you want a bowl?” and watching faces light up in that quiet way that only comfort food can do. Over the years I collected recipes that do more than fill you up: they soothe, nourish, and make cold evenings feel deliberate and slow. In this post you’ll find a collection of soups built around humble stars — root vegetables, beans and lentils, seasonal greens, and simple broths — all conceived for homemade ease and soul-warming flavor.

Why You’ll Love This Recipe

Quick and easy to prepare: many of these soups come together in 30–45 minutes; a few are ideal for slow cooking.
Made with simple, accessible ingredients you likely already have in your pantry.
Perfect for cold-weather dinners, cozy nights in, or feeding a crowd when you want something comforting.
Comforting, satisfying, and impressive for guests while staying approachable for beginner cooks.

What makes this collection unique is its focus on variety and technique — you’ll get creamy purees, chunky chowders, brothy bowls, and hearty stews that lean on vegetables, legumes, poultry, and seafood (but never pork or alcohol). Each recipe comes with tips to adapt, swap, and stretch so these soups become staples, not one-off experiments. These are the recipes I reach for when I want warmth and confidence in the kitchen.

Ingredients Needed

Below are pantry staples and fresh items that will cover most of the 21 soups. Quantities are omitted because each soup has its own proportions; these are the building blocks.

For the bases

Olive oil or neutral oil (canola, sunflower) — for sautéing and finishing.
Unsalted butter or dairy-free alternative (room temperature).
Low-sodium vegetable broth and low-sodium chicken broth — use vegetable broth for vegetarian options; choose good-quality broth for best flavor.
Canned crushed tomatoes or diced tomatoes (no alcohol-added).
Canned coconut milk (for creamy, dairy-free versions).
Canned beans: chickpeas, cannellini, navy beans — drained and rinsed.
Lentils: green, brown, and red lentils (red lentils break down to make velvety purees).

Vegetables & aromatics

Yellow or white onions (or shallots for a sweeter note).
Garlic cloves — fresh for best flavor.
Carrots, celery, and leeks — for classic mirepoix flavor.
Potatoes (Yukon Gold or russet), sweet potatoes, and winter squashes (butternut, acorn).
Cruciferous vegetables: cauliflower and cabbage.
Fresh greens: kale, spinach, Swiss chard.
Fresh herbs: parsley, thyme, rosemary, bay leaves.
Mushrooms (cremini or shiitake) for umami.

Proteins & flexible mains

Boneless, skinless chicken breasts or thighs (optional, for chicken-based soups).
Shrimp and firm fish (cod, haddock) for seafood soups (use fresh or properly frozen).
Tofu (extra-firm) for vegetarian protein.
Smoked salmon (non-pork, no alcohol) — adds a bright, salty note to chowders.

Grains & pasta

Long-grain rice, barley, or farro for hearty textures.
Small pasta shapes (orzo, ditalini) for soups that finish quickly.

Spices & flavor boosters

Ground cumin, smoked paprika (or sweet paprika), chili flakes.
Ground black pepper, sea salt.
Vegetable bouillon paste or cubes (check labels for unwanted additives).
Mustard (Dijon) for brightness in creamy soups.
Lemon and apple cider vinegar for finishing acidity (no wine or alcohol).

Toppings & garnishes

Fresh herbs, yogurt or sour cream (or coconut yogurt), croutons, toasted seeds (pumpkin, sunflower), grated hard cheese (Parmesan, Pecorino — ensure vegetarian-friendly if desired).

Notes:

Fresh vs frozen: frozen vegetables (corn, spinach) are perfectly fine and convenient.
Substitutions: use gluten-free pasta or grains if needed; use plant-based broth and coconut milk for vegan versions.
Always taste and adjust seasoning at the end.

Ingredients & Equipment Notes

Useful tools

Large heavy-bottomed stockpot or Dutch oven — essential for even heat and long-simmered flavor.
Immersion blender — a quick way to puree soups right in the pot.
Blender (high-speed) for smoother purees; be careful with hot liquids.
Fine-mesh sieve — for ultra-silky bisques or to remove skins.
Slow cooker or Instant Pot — great for hands-off soups like beans and stews.
Ladle, wooden spoon, chef’s knife, cutting board — kitchen basics that matter.

How they help achieve better results

A heavy pot prevents scorching and supports even simmering.
An immersion blender reduces cleanup and allows you to control texture.
A slow cooker deepens flavors over time — ideal for bean-based soups when you want to set it and forget it.

Instructions – How to Make “21 Winter Soups”

Below you’ll find clear, step-by-step approaches for each of the 21 soups. Start by picking a soup that matches the ingredients you have; many of the techniques overlap (sauté, simmer, puree), so once you learn one, you can adapt them to others.

Classic Chicken Noodle Soup (hearty, brothy)

Heat 1–2 tbsp oil in a large pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; sauté until softened, about 6–8 minutes.
Add 3 minced garlic cloves and cook 30 seconds until fragrant.
Pour in 8 cups low-sodium chicken broth and bring to a simmer. Add 2 boneless chicken breasts or thighs.
Simmer gently until chicken is cooked through, 12–15 minutes. Remove chicken, shred with forks and return to pot.
Add 2 cups egg noodles; cook until tender (follow package time, usually 6–8 minutes).
Finish with chopped parsley, a squeeze of lemon, and salt and pepper to taste.
Why it matters: Gentle simmering keeps the broth clear and the chicken tender. Removing and shredding the chicken ensures even texture.

Creamy Butternut Squash Soup (silky, slightly sweet)

Roast 2–3 pounds peeled and cubed butternut squash with a drizzle of oil at 425°F until caramelized, about 25–30 minutes — this step adds depth.
In a pot, sauté 1 diced onion and 2 garlic cloves in butter until translucent. Add roasted squash, 3 cups vegetable broth, and a bay leaf.
Simmer 10 minutes, remove bay leaf, and puree with an immersion blender until smooth. Stir in 1/2 cup coconut milk or cream for creaminess.
Season with salt, pepper, and a pinch of nutmeg. Top with toasted pepitas.
Mini-tip: Roasting the squash first gives a honeyed flavor you can’t get from boiling.

Hearty Lentil and Tomato Soup (protein-packed vegetarian)

Sauté 1 diced onion, 2 carrots, and 2 celery stalks in olive oil until soft. Add 3 garlic cloves and 1 tsp cumin.
Stir in 1 cup rinsed brown or green lentils, 1 can diced tomatoes, and 6 cups vegetable broth. Add a bay leaf.
Simmer uncovered until lentils are tender, 30–35 minutes. Add chopped kale in the last 10 minutes.
Finish with lemon juice and chopped parsley.
Why/how: Lentils provide texture and staying power; adding greens late preserves their bright color.

Chunky Vegetable Minestrone (flexible, pantry-friendly)

Sauté onions, carrots, celery, and garlic. Add diced potatoes, zucchini, canned tomatoes, and 6 cups vegetable broth.
Stir in 1 cup cooked or canned cannellini beans and 1/2 cup small pasta.
Simmer until pasta is al dente. Stir in chopped spinach and fresh basil just before serving.
Tip: Use any seasonal vegetables you have; minestrone is forgiving.

Creamy Mushroom and Thyme Soup (umami-rich)

In a large pan, cook 1 lb sliced mushrooms with butter over medium-high heat until they release moisture and brown.
Sauté 1 diced onion with mushrooms, add 2 garlic cloves and thyme leaves. Sprinkle 1 tbsp flour (optional) to thicken.
Add 4 cups vegetable broth and simmer 15 minutes.
Blend half the soup for body, then stir back in the reserved mushrooms. Finish with a swirl of cream or coconut milk.
Texture cue: Browned mushrooms and a portion-puree create a satisfying balance of bite and silkiness.

Potato Leek Soup (classic, velvety)

Clean and slice 3 leeks (white and light green parts). Sauté with 2 diced potatoes in butter until starting to soften.
Add 4 cups vegetable or chicken broth, simmer until potatoes are very tender.
Puree until smooth; stir in a splash of milk or coconut milk. Season with salt, pepper, and chopped chives.
Why: Low-heat simmering prevents leeks from becoming bitter.

Spiced Carrot and Ginger Soup (bright and warming)

Sauté onion, ginger, and carrots. Add turmeric and cumin, then pour in broth and simmer until carrots are tender.
Puree until smooth and finish with a squeeze of lemon.
Flavor tip: Fresh ginger adds a lively, warming note perfect for winter.

White Bean and Kale Soup (hearty, Mediterranean-inspired)

Sauté onion, garlic, and 1 carrot. Add 2 cans cannellini beans, 4 cups vegetable broth, and a rosemary sprig.
Simmer 15 minutes, then add chopped kale and cook until tender. Finish with a drizzle of olive oil and grated cheese.
Why this works: Beans add creaminess without blending; the kale provides texture and color.

Roasted Tomato and Red Pepper Soup (smoky-sweet)

Roast halved tomatoes and red peppers with garlic until charred.
Sauté onion, deglaze with a splash of broth, add roasted vegetables, and simmer briefly.
Puree until smooth and stir in fresh basil.
Roast-first tip: Charring vegetables deepens flavor and reduces need for heavy seasoning.

Corn Chowder with Potato and Leek (chunky, comforting)

Sauté leeks and potatoes in butter. Add corn kernels (fresh or frozen) and vegetable stock.
Simmer until potatoes are tender. Stir in milk or coconut milk and heat through.
Remove a cup of chowder, puree it, and return for natural thickening.
Texture: Using a partially pureed base gives chowder body while keeping bite.

Curried Red Lentil Soup (fast, filling, vegan)

Sauté onion, garlic, and curry powder. Add 1 cup red lentils and 4 cups vegetable broth.
Simmer 15–20 minutes until lentils break down. Stir in coconut milk and lime juice.
Why red lentils: They break down quickly, turning into a naturally creamy soup without dairy.

Chicken and Wild Rice Soup (rustic, nutty)

Sauté onion, celery, and carrot; add wild rice and broth, simmer until rice is nearly tender (about 45 minutes — or use pre-cooked rice).
Add shredded cooked chicken and a splash of cream or coconut milk. Heat through, season with thyme.
Timing tip: Pre-cook wild rice or use quick-cooking blends to shorten total time.

Creamy Cauliflower Soup with Parmesan (silky and savory)

Roast cauliflower florets until browned. Sauté onion and garlic, add roasted cauliflower and broth.
Simmer, then puree until smooth. Stir in grated Parmesan or nutritional yeast for vegan option.
Garnish idea: Finish with a drizzle of good olive oil and cracked black pepper.

Seafood Chowder (white fish and shrimp, bright herbs)

Sauté onion, celery, and garlic. Add diced potatoes and fish stock or vegetable broth; simmer until potatoes are tender.
Add firm white fish cut into chunks and shrimp; cook until opaque.
Finish with milk or coconut milk, chopped dill or parsley, and lemon zest.
Safety note: Don’t overcook seafood; add late and watch color change.

Moroccan Chickpea and Vegetable Stew (spiced, fragrant)

Sauté onion, garlic, and grated ginger with cumin, coriander, and cinnamon.
Add canned chickpeas, diced tomatoes, carrots, and sweet potatoes with vegetable broth. Simmer until vegetables are tender.
Stir in chopped cilantro and a squeeze of lemon.
Serving cue: Serve over steamed couscous or with warm flatbread.

French Onion Soup (no wine, deeply caramelized)

Slice 6–8 onions thinly. Cook slowly in butter over low heat until deeply caramelized (this can take 45–60 minutes).
Add beef or vegetable broth and simmer 15 minutes. Top bowls with toasted bread and melted cheese under the broiler.
Technique: Low and slow caramelization brings out onion sweetness without alcohol.

Split Pea Soup with Ham Alternative (use smoked turkey or mushrooms)

Sauté onion, carrot, and celery. Add 1 cup split peas, 6 cups broth, and smoked turkey leg or smoked mushrooms for a savory note.
Simmer until peas are soft and the soup thickens (1–1.5 hours). Shred meat if used and return.
Substitution note: Smoked turkey provides the savory depth some expect from ham-based versions without pork.

Tomato Basil Soup with Grilled Cheese Croutons (classic duo)

Sauté onion and garlic, add canned tomatoes and broth, simmer 20 minutes.
Puree until smooth and stir in fresh basil. Make mini grilled cheese pieces to float as croutons.
Comfort combo: Crisp, buttery grilled cheese croutons add nostalgia and crunch.

Beet and Apple Soup (vibrant and slightly sweet)

Roast beets and apples until tender. Sauté onion, add roasted ingredients and broth, simmer briefly.
Puree until silky and finish with a dollop of yogurt and fresh dill.
Visual cue: The color will be bright magenta — serve in white bowls for dramatic presentation.

Creamy Coconut Thai-Inspired Soup (lemongrass, lime, ginger)

Sauté shallots, ginger, and lemongrass. Add vegetable broth and coconut milk.
Add mushrooms, tofu, or shrimp and simmer until cooked. Finish with lime juice, fish sauce alternative, and cilantro.
Asian pantry tip: Use lime and fresh herbs rather than alcohol to build bright, balanced flavor.

Rustic Beef and Barley Soup (hearty, slow-simmered)

Brown 1 lb cubed beef in oil to develop a crust. Remove meat, sauté aromatics, then return beef with barley and broth.
Simmer on low until barley and beef are tender (1–1.5 hours). Adjust seasoning with herbs and salt.
Why browning matters: Maillard browning adds savory depth that simmering alone can’t provide.

General technique reminders

Start by sweating aromatics (onion, carrot, celery). This builds the flavor foundation.
Brown proteins or vegetables when the recipe calls for it — browning adds umami and color.
Simmer gently rather than boil — steady simmer extracts flavor and keeps textures intact.
For creamy soups, decide whether to puree fully for a velvety texture or to blend partially for body with chunks.
Always taste and season at the end — acidity (lemon or vinegar) can brighten a flat-tasting soup.

Serving Suggestions & Storage Tips

Serving ideas

Ladle soups into wide bowls for quicker cooling and easier garnishing. Top with fresh herbs, a swirl of cream or coconut milk, crunchy seeds, or toasted bread.
For rustic dinner parties, serve a selection (e.g., creamy, brothy, and chunky) with a board of crusty bread and a simple green salad.
For one-pot weeknight dinners, pair a hearty soup (lentil, beef-barley) with a side of pickled vegetables or a small grain salad.

Presentation tips

Use contrasting garnishes: bright herbs and acid (lemon) for heavy soups; crunchy seeds or croutons for smooth bisques.
Serve chilled soups (like beet-based) in small bowls as vibrant first courses.

Pairings and accompaniments

Light broths: pair with crisp salads and a slice of whole-grain bread.
Creamy chowders: pair with tangy pickles or a bright slaw to cut richness.
Spiced soups: serve with cooling yogurt or cucumber salad.

Storage and reheating

Refrigerator: Cool soups within two hours, store in airtight containers for 3–4 days for most vegetable and bean soups; meat- and dairy-containing soups are best within 2–3 days.
Freezing: Many soups freeze well (vegetable, lentil, tomato, butternut); cool completely and freeze in portioned containers for up to 3 months. Soups with dairy can separate; freeze without dairy and add cream when reheating.
Best reheating: Gently reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if too thick. Avoid boiling to preserve texture.
For cream-first soups: If using cream or milk, add it at the end of reheating rather than before freezing.

Make-ahead tips

Prep aromatic bases (mirepoix) and store in the fridge for several days to speed weeknight soup making.
Cook and freeze beans and grains in portioned bags for quick addition to soup.

Helpful Notes & Variations

Ingredient swaps and substitutions

Dairy-free: Swap cream for full-fat coconut milk or cashew cream.
Gluten-free: Use rice or gluten-free pasta; barley contains gluten so substitute with quinoa or rice.
Vegetarian/vegan swaps: Replace chicken with mushrooms or smoked tofu; use vegetable broth instead of chicken broth.
Low-sodium: Use low-sodium broths and add salt last, tasting as you go.

Flavor enhancements or add-ins

Fresh acidity (lemon juice or vinegar) at the end brightens and lifts flavors.
A teaspoon of mustard or miso paste can add complexity to creamy soups.
Toasted spices (cumin seeds, coriander) bloom aroma when added at the beginning with aromatics.

Common mistakes to avoid

Not caramelizing aromatics long enough — patience leads to depth.
Over-salting early in cooking — flavors concentrate; season gradually.
Over-thickening with too much flour or starch — thicken subtly and adjust texture with pureeing or reducing.

Dietary adaptations

High-protein: Add beans, lentils, or diced chicken for extra protein.
Low-carb: Omit potatoes and pasta, add extra greens and cauliflower.
Whole30/Paleo: Skip dairy and grains; use coconut milk and root vegetables.

Flavor pairings to experiment with

Carrot + ginger + orange zest for brightness.
Tomato + basil + balsamic (small splash at the end for richness).
Mushroom + thyme + a little soy or tamari for savory depth.

Conclusion

These 21 Winter Soups are designed to be both reliable weeknight solutions and star-worthy offerings for guests — each one built from approachable ingredients and straightforward techniques so you can cook with confidence and heart. If you’re hunting for inspiration, the variety here gives you everything from light, brothy bowls to deeply satisfying, slow-simmered stews. I encourage you to try one this week, tweak it to your taste, and share what you discover.

For more cozy collections and inspiration, you might enjoy this roundup of warming recipes like mine at 21 Winter Soups That Basically Count as a Hug or this helpful visual guide at 21 Winter Soups You’ll Want to Make Forever. If you make any of these soups, please come back and leave a comment and star rating — I love hearing which recipes become family favorites.

Frequently Asked Questions

Can I make these soups vegetarian or vegan?

Yes. Many of the soups are vegetarian by default (lentil, tomato, vegetable minestrone). Swap chicken broth for vegetable broth, replace dairy with coconut milk or cashew cream, and use tofu or extra beans for protein. For soups that use smoked or roasted meat for depth, try smoked mushrooms or a splash of soy or miso paste.

How do I store and reheat leftover soup?

Cool soups within two hours and store them in airtight containers. Most vegetable and bean soups keep well for 3–4 days in the fridge. Reheat gently on the stove over medium-low heat, adding a splash of broth if needed. For creamy soups, add dairy at the end of reheating if they were frozen without it.

Can I freeze these soups?

Yes — many soups freeze beautifully, especially brothy and legume-based ones. Freeze in portioned containers for up to 3 months. Avoid freezing soups with dairy; instead freeze the base and add cream or milk when reheating.

Can I use an Instant Pot or slow cooker for these recipes?

Absolutely. Use the sauté function on an Instant Pot to caramelize aromatics and then pressure-cook beans, lentils, or tough cuts of meat. For a slow cooker, brown meats and roast vegetables first if possible, then cook low and slow for deep flavor.

How can I thicken a soup without cream or flour?

Puree part or all of the soup (using an immersion blender or regular blender) to create body, or add mashed beans, cooked rice, or potatoes. A small amount of pureed starchy vegetable or cooked legumes gives creaminess without dairy or flour.

Would you like printable recipe cards for five of these soups to get started this week? I can prepare them in your preferred layout.

Delicious bowls of winter soups for a cozy meal.

Winter Soups Collection

A hearty collection of 21 comforting winter soup recipes made with simple ingredients, perfect for warming up on cold days.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients