Food Recipes Soups 31 of Our Most Warming Winter Soups These hearty soup recipes span chicken noodle, clam chowder, seafood bisque, and vegetable bean. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 24, 2024 Trending Videos Close this video player Photo: Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver When it's chilly outside, cozy up to any one of these hearty soup recipes to warm your bones. From aromatic Shrimp Bisque to comforting Pollo Guisado to savory Tonkotsu Ramen and smoky Brisket Noodle Soup, these winter soups are bound to become cold-weather classics in your kitchen. 01 of 30 Vegetarian 15-Bean Soup Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee Can't make up your mind about whether to make bean or lentil soup? Grab a bag of 15-bean soup mix from the dry goods aisle at the market and make this flavorful, hearty soup instead. Here, we include a few Parmesan cheese rinds for added depth and umami. Get the Recipe 02 of 30 Herb Garden Matzo Ball Soup Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Matzo ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzo balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each finished bowl of soup. Get the Recipe 03 of 30 Mushroom-Chickpea Pozole Caitlin Bensel "Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed," says chef Marcela Valladolid. "Guajillo, ancho, and árbol chiles are soaked and pureed for a perfectly balanced sauce that punches up the savory mushroom broth; the chickpeas are a yummy twist in place of the dried hominy." Get the Recipe 04 of 30 Shrimp Bisque Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Sautéed shrimp shells impart a sweet complexity to the foundation of this deeply flavorful bisque. White rice is slowly simmered in the aromatic broth and then pureed to give the soup body and a velvety consistency, without masking the flavor of succulent shrimp. Serve with chopped steamed shrimp and a crusty baguette. Get the Recipe 05 of 30 Manhattan Clam Chowder Photo by Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley This recipe for Manhattan Clam Chowder — known for being tomato-forward with a broth base — has layers of flavor, from the clam broth spiked with white wine to the tender vegetables that are cooked in bacon fat. Half of the clams are roughly chopped, while the other half are left whole in their shells for contrast. Get the Recipe 06 of 30 Easy Chicken and Dumplings Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This satisfying one-pot meal of silky chicken and tender dumplings starts with searing chicken thighs to render fat to cook the mirepoix in, building a flavorful base for this classic dish. Self-rising flour, buttermilk, and butter are the only ingredients in the pillowy dumplings, which come together in the final minutes, cooking right in the creamy soup. Get the Recipe 07 of 30 Restorative Ginger and Turmeric Noodle Soup Jennifer Causey F&W Cooks contributor Hetty McKinnon says this soup is "like a hug" in winter. Garlic oil and ginger-turmeric curry paste add flavor — the paste can keep in the refrigerator for up to seven days and can be frozen, too, so it’s easy to prepare in advance. Get the Recipe 08 of 30 Smoked Brisket Noodle Soup Greg DuPree Pair barbecued brisket with tender egg noodles, okra, corn, and lima beans in each smoky bite. Get the Recipe 09 of 30 French Onion Soup with Roasted Poblanos Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel At Tzuco, in Chicago, the French onion soup arrives at the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. Get the Recipe 10 of 30 Broccoli and Potato Soup Photo by Adam Friedlander / Food Styling by Pearl Jones The bright green broccoli florets floating on top of this hearty soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. A final sprinkle of grated Parmesan cheese gives the soup an extra savory touch. Get the Recipe 11 of 30 Fire-Roasted Pasta e Fagioli Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Pasta e fagioli (literally, “pasta and beans”) is a traditional Italian soup beloved for its hearty nature. This version has all the vegetables, pasta, and beans you expect from the classic dish, plus fire-roasted flavor from charred tomatoes and peppers. Get the Recipe 12 of 30 Chicken Soup with Ginger and Cilantro Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Here, quick-cooking boneless chicken pieces are gently simmered in a ginger and cilantro-infused broth with a dash of soy sauce. The eye-catching garnish tray doubles as a colorful centerpiece, allowing guests to pile their bowls with aromatic fresh herbs, spicy chiles, and juicy citrus. Get the Recipe 13 of 30 Avgolemono Chicken Soup with Rice Diana Chistruga Avgolemono is a classic sauce of chicken broth, egg yolks, and lemon juice in Turkish, Balkan, Arab, Greek, and some Jewish cuisines; the addition of a bit more broth, rice, and shredded chicken turns it into a satisfying soup. Get the Recipe 14 of 30 Mole Verde con Pollo with Corn Tortillas Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen This green mole stands out from the pack of velvety sauces with its nutty, slightly coarse texture. A thin layer of fat on top of the mole is a sign that it's been prepared correctly. Sop up the sauce and tender chicken with plenty of warm corn tortillas. Get the Recipe 15 of 30 White Bean and Ham Soup Diana Chistruga This creamy, pureed white bean soup is studded with ham and garnished with paprika-dusted croutons. Get the Recipe 16 of 30 Corsican Bean Soup with Greens and Pork Greg DuPree Full of hearty winter vegetables, this comforting soup is filling without being heavy. Dried beans are the key to the satisfying richness of the broth; if you want to use canned beans to save time, stir them in at the end of cooking. Get the Recipe 17 of 30 Soup Joumou Greg Dupree / Food Styling by Torie Cox / Prop Styling by Shell Royster Soup Joumou is a rich and savory beef, vegetable, and squash Haitian stew commonly eaten on January 1 to signify the anniversary of freedom from French colonial rule in 1804. This recipe begins with an epis, the aromatic flavor base that's a backbone of Haitian cooking, which is made by pureeing bell peppers, scallions, onions, and garlic. Get the Recipe 18 of 30 Tonkotsu Ramen Frederick Hardy II / Food Styling by Torie Cox / Prop Styling by Claire Spollen A slow-simmered, savory tonkotsu broth is the base to this ramen, which is rich from the meltingly tender chashu pork and soft-boiled egg and brightened by pickled mushrooms. Get the Recipe 19 of 30 Smoked Ham Hock and Lentil Soup Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell "I love making this lentil soup when the weather begins to cool," says 2017 F&W Best New Chef Nina Compton, owner of New Orleans hot spot Compère Lapin. "The ham hock aroma hangs around the kitchen beautifully; the smell alone makes you warmer. Adding a little ginger and lemongrass brightens the soup and reminds me of being back home in St. Lucia. Using local okra reminds me of my Louisiana home and adds a different texture." Get the Recipe 20 of 30 Chicken and Wild Rice Soup Cara Cormack Make use of leftover chicken with this great one-bowl meal for busy nights that requires just 20 minutes of active cooking time. Get the Recipe 21 of 30 Pollo Guisado Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 2019 F&W Best New Chef Kwame Onwuachi says this comforting recipe is "the soup all abuelitas make their grandchildren, cooking a ojo, or by feel, with a million variations." Get the Recipe 22 of 30 Bún Bò Huế (Vietnamese Vermicelli Noodle Soup with Sliced Beef) Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Taylor Topped with a multitude of garnishes, this aromatic and savory soup from Mailynh Phan features lemongrass-infused bone broth with vermicelli noodles and tender beef. Get the Recipe 23 of 30 Leftover Roast Turkey and Chinese Egg Noodle Soup Alison Miksch Andrea Nguyen was inspired by Vietnam's roast duck–egg noodle soup, called mi vit tiem, to make this mi ga tay ("mee ga tey"), which literally means egg noodle soup with Western chicken (and either bird works). This recipe uses an Instant Pot for the broth to extract maximum flavor fast. Get the Recipe 24 of 30 Butternut Squash Soup with Bacon and Crème Fraîche Erin Kunkel Roasting the butternut squash with honey and a touch of salt intensifies its natural sweetness, and browning the onions low and slow deepens the foundational flavor of this hearty soup. Get the Recipe 25 of 30 Chunky Tomato Soup © John Kernick For the best texture in this vibrant tomato soup, puree half of the soup until smooth, then stir it into the chunky base. Get the Recipe 26 of 30 White Bean Soup with Bacon and Herbs © Petrina Tinslay The Spanish dish caldo gallego is the inspiration for this warming soup, combining the heartiness of white beans and crisp bacon with a light, herb-infused broth. To keep things vegetarian, you can swap the bacon fat for olive oil or butter and top the soup with another crunchy garnish of your liking, such as croutons. Get the Recipe 27 of 30 Classic Split Pea Soup © John Kernick "I haven't met a bean or pea that I didn't love," says chef Steven Satterfield. Here, he soaks split peas for an hour before simmering them in the soup, so they're more tender and the soup is smoother. Get the Recipe 28 of 30 Classic Chicken Noodle Soup © Stephanie Foley The queen of comforting soups, this deeply flavorful chicken noodle soup recipe is a tried-and-true classic. Get the Recipe 29 of 30 Lentil and Garlic-Sausage Soup © Ray Kachatorian A riff on a classic Italian dish, this garlicky lentil soup skews pan-European, with French lentils, Manchego cheese, and any really good garlic sausage. Get the Recipe 30 of 30 Chunky Borscht © Christina Holmes Brothy and brimming with beets, parsnips, turnip, celery root, and slices of kielbasa, this earthy beet soup gets a finishing touch of sour cream and fresh dill. Serve it in big bowls with plenty of crusty bread for an appetizing cold-weather dinner. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit