10 Best Soup Recipes For Cozy Dinners

BySaadLazzi
Best Soup Recipes

Introduction

Okay, so here’s the thing—I was standing in my kitchen last Tuesday night, staring into the fridge like it owed me money, and all I wanted was something warm and cozy that wouldn’t take three hours to make. You know that feeling? When it’s cold outside, you’re tired, and the best soup recipes are the only thing that sound remotely appealing? That’s exactly where this roundup comes from. I’ve spent the last few months testing every soup I could get my hands on, and these ten are the absolute best easy soup recipes that actually deliver on flavor without requiring a culinary degree.

And look, I’ll be honest—some of these started as complete disasters. The first time I made the Marry Me Chicken Soup, I forgot the sun-dried tomatoes were still in the jar and wondered why my soup tasted so…bland. My husband gave me that look. You know the one. But once I figured it out? Game changer. These best comfort soup recipes have become our weeknight saviors, and I’m pretty sure my family would revolt if I stopped making them.

What I love about these best creamy soup recipes is that they’re versatile. Half of them can be made in 30 minutes or less, most freeze beautifully, and they all have that restaurant-quality taste that makes you feel like you’re treating yourself. Whether you’re looking for best fall soup recipes or best winter soup recipes (let’s be real, we’re making soup year-round now), there’s something here for everyone.

So, here are my top picks—tested, tasted, and mildly chaotic in the best way. Let’s dive in.

Marry Me Chicken Soup

This soup is basically magic in a bowl, and I’m not exaggerating. The first time I made it, my neighbor knocked on the door just to ask what smelled so incredible. It’s got that creamy, tangy, sun-dried tomato situation happening with garlic and herbs, and the whole thing comes together in about 25 minutes. The trick is getting your cream to room temperature first—I learned that the hard way when my cold cream seized up in the hot broth. Not cute. But once you nail it, this becomes one of those recipes you’ll make on repeat. The aroma alone will have people hovering around your kitchen. Trust me, grab the recipe below—it’s dangerously good.

Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  • 4 boneless, skinless chicken breasts (about 2 lb), cut into bite-sized pieces
  • ¾ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic, finely minced
  • ½ cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 tablespoon fresh thyme leaves
  • ¾ teaspoon red pepper flakes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • ½ cup freshly grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • 1 tablespoon fresh lemon juice

Steps:

  1. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat.
  2. Season chicken pieces with salt and pepper, then add to the pot. Cook 5-6 minutes until golden and cooked through. Transfer to a plate.
  3. Add remaining 1 tablespoon olive oil to the pot. Add garlic and cook 30 seconds until fragrant, stirring constantly.
  4. Stir in sun-dried tomatoes, thyme, and red pepper flakes. Cook 1 minute.
  5. Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
  6. Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese until melted and smooth, about 2-3 minutes.
  7. Return chicken to the pot and simmer 5 minutes. Remove from heat and stir in lemon juice.
  8. Garnish with fresh basil and serve immediately.

Notes:

  • Store in an airtight container in the fridge for up to 4 days.
  • This freezes well for up to 3 months—just reheat gently on the stovetop.
  • For dairy-free, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.
  • Serves 6 generously.

Million Dollar Soup

I’m calling it right now—this is the soup that’ll make you look like a fancy restaurant chef when really you just threw stuff in a pot. The caramelized onions are key here (don’t rush them!), and when they meet the crispy bacon, potato gnocchi, and that ridiculous Parmesan breadcrumb topping? It’s basically a hug in a bowl. My sister-in-law asked for the recipe three times before I finally sent it to her. The first time I made it, I definitely burned the onions because I got distracted by TikTok, so learn from my mistakes and stay close to the stove for those first 15 minutes. But seriously, this soup is worth every minute. Grab it below!

Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 2 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 cups chicken or vegetable broth
  • 1 lb potato gnocchi (shelf-stable or refrigerated)
  • 3 cups chopped fresh kale, stems removed
  • 1 cup heavy cream
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Steps:

  1. In a large pot over medium heat, cook bacon until crispy, about 8 minutes. Remove with a slotted spoon and set aside, leaving drippings in pot.
  2. Add sliced onions to the bacon drippings. Cook 15-18 minutes, stirring occasionally, until deeply caramelized and golden brown.
  3. Add garlic, salt, and pepper. Cook 1 minute until fragrant.
  4. Pour in broth and bring to a boil. Add gnocchi and cook according to package directions, usually 3-4 minutes until they float.
  5. Stir in kale and cook 2 minutes until wilted. Reduce heat to low.
  6. Add heavy cream and cheddar cheese, stirring until melted and smooth.
  7. Meanwhile, mix panko, Parmesan, and melted butter in a small skillet. Toast over medium heat 3-4 minutes until golden.
  8. Ladle soup into bowls, top with crispy bacon and toasted breadcrumb mixture.

Notes:

  • Store soup (without toppings) in the fridge for up to 5 days.
  • Make breadcrumb topping fresh each time for best crunch.
  • Swap kale for spinach if that’s what you have on hand.
  • Serves 6-8.

Italian Wedding Soup

This soup reminds me of Sunday dinners at my grandmother’s house, except she never actually made Italian Wedding Soup—I just think it should’ve been served at Italian weddings, you know? The tiny meatballs are the star here, and pro tip: roll them small or they’ll turn into meatball boulders that don’t fit on your spoon. I learned that lesson when my husband tried to eat one and nearly choked. Romantic. The broth is light but flavorful, and the spinach wilts down into these silky ribbons. It’s elegant enough for company but easy enough for a Wednesday night. Let’s make this happen.

Ingredients:

  • 1 lb ground beef (or mix beef and pork)
  • ⅓ cup Italian breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 8 cups chicken broth
  • 1 cup pearl couscous or acini di pepe pasta
  • 4 cups fresh spinach, roughly chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 small onion, finely diced
  • Salt and pepper to taste
  • Fresh Parmesan for serving

Steps:

  1. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, half the garlic, and Italian seasoning. Mix gently and roll into ¾-inch meatballs.
  2. Bring chicken broth to a boil in a large pot over medium-high heat.
  3. Add carrots, celery, and onion to the broth. Reduce heat and simmer 8 minutes until vegetables soften.
  4. Carefully drop meatballs into the simmering broth. Cook 10 minutes until meatballs are cooked through.
  5. Add pearl couscous and remaining garlic. Cook 8-10 minutes until pasta is tender.
  6. Stir in fresh spinach and cook 2 minutes until wilted. Season with salt and pepper.
  7. Serve hot with freshly grated Parmesan on top.

Notes:

  • Make meatballs ahead and freeze for up to 3 months.
  • Soup keeps in the fridge for 4 days; pasta may absorb liquid, so add extra broth when reheating.
  • For gluten-free, use GF breadcrumbs and rice pasta.
  • Serves 6-8.

Broccoli Cheddar Soup

Listen, I know we all love Panera’s version, but this homemade broccoli cheddar soup is actually better and you can make it in your pajamas without leaving the house. The key is using good sharp cheddar—none of that pre-shredded stuff with the anti-caking agents that make your soup grainy. I found that out the embarrassing way when I served lumpy soup to my book club. Now I grate my own cheese like a responsible adult. The soup is thick, creamy, ridiculously cheesy, and comes together in about 25 minutes. And honestly? The smell of cheddar melting into that creamy base is enough to make anyone forget you’re eating vegetables. Get the recipe below!

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups chicken or vegetable broth
  • 4 cups broccoli florets, chopped small
  • 1 large carrot, shredded
  • 3 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

Steps:

  1. Melt butter in a large pot over medium heat. Add onion and sauté 5 minutes until softened.
  2. Add garlic and cook 1 minute. Sprinkle flour over the mixture and stir constantly for 2 minutes to create a roux.
  3. Slowly whisk in warmed milk, stirring constantly to prevent lumps. The mixture will thicken as it heats.
  4. Add broth, broccoli, and shredded carrot. Bring to a gentle simmer and cook 12-15 minutes until broccoli is very tender.
  5. Use an immersion blender to partially blend the soup, leaving some chunky texture, or transfer half to a blender and pulse a few times.
  6. Reduce heat to low. Stir in shredded cheddar cheese one handful at a time until fully melted and smooth.
  7. Stir in Dijon mustard and smoked paprika. Season with salt and pepper to taste.
  8. Serve immediately with extra cheese on top and crusty bread.

Notes:

  • Store in the fridge for up to 5 days. Reheat gently; do not boil or cheese may separate.
  • For a thicker soup, add an extra tablespoon of flour in step 2.
  • Dairy-free: use plant-based butter, oat milk, and vegan cheddar.
  • Serves 6.

Chicken and Wild Rice Soup

This is the soup I make when I need to feel like I have my life together, even when I absolutely don’t. It’s hearty, warm, and has that creamy-but-not-too-heavy thing going on that makes you want a second bowl. The wild rice adds this nutty, earthy flavor and a chewy texture that regular white rice just can’t compete with. Fair warning: the rice will soak up liquid like nobody’s business, so if you’re storing leftovers, keep some extra broth on hand for reheating. I once forgot and ended up with rice porridge. Still ate it, but you know. Make it right the first time.

Ingredients:

  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, diced
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 cup wild rice blend, uncooked
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley for garnish

Steps:

  1. Heat olive oil in a large pot over medium-high heat. Add diced chicken, season with salt and pepper, and cook 6-7 minutes until browned. Remove and set aside.
  2. In the same pot, add onion, carrots, and celery. Sauté 6-8 minutes until vegetables begin to soften.
  3. Add garlic and thyme, cooking 1 minute until fragrant.
  4. Pour in chicken broth and add wild rice. Bring to a boil, then reduce heat and simmer 35-40 minutes until rice is tender.
  5. In a small bowl, whisk together heavy cream and flour until smooth.
  6. Return chicken to the pot. Slowly stir in the cream mixture, stirring constantly. Simmer 5-7 minutes until soup thickens slightly.
  7. Season with additional salt and pepper. Garnish with fresh parsley and serve hot.

Notes:

  • Soup thickens as it sits. Add extra broth when reheating.
  • Store in the fridge for up to 4 days or freeze (without cream) for up to 3 months. Add cream when reheating.
  • Use rotisserie chicken to save time.
  • Serves 6-8.

Butternut Squash Soup

Fall in a bowl. That’s it, that’s the description. But really, this butternut squash soup is silky smooth, slightly sweet, with hints of ginger and sage that make it feel fancy even though it’s ridiculously simple. I used to be terrified of cutting butternut squash until I discovered you can buy it pre-cubed, and honestly, that changed everything. My knife skills are mediocre at best. The roasting step is crucial—it caramelizes the squash and brings out this deep, sweet flavor that you just can’t get from boiling. Top it with a swirl of cream and some crispy sage leaves if you’re feeling extra. Recipe below!

Ingredients:

  • 1 large butternut squash (about 3 lbs), peeled and cubed
  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1 teaspoon fresh sage, chopped (or ½ tsp dried)
  • ½ teaspoon ground cinnamon
  • ½ cup heavy cream or coconut milk
  • 2 tablespoons maple syrup
  • Salt and pepper to taste

Steps:

  1. Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast 25-30 minutes until squash is tender and caramelized at the edges, stirring halfway through.
  3. Meanwhile, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and sauté 6 minutes until soft.
  4. Add garlic and ginger, cooking 1 minute until fragrant.
  5. Add roasted squash, vegetable broth, sage, and cinnamon to the pot. Bring to a boil, then reduce and simmer 10 minutes.
  6. Use an immersion blender to puree until completely smooth, or transfer to a blender in batches.
  7. Stir in heavy cream and maple syrup. Season with salt and pepper to taste.
  8. Serve hot with a drizzle of cream and fresh sage if desired.

Notes:

  • Freezes beautifully for up to 4 months.
  • Store in the fridge for up to 5 days.
  • For vegan, use coconut milk instead of heavy cream.
  • Serves 6.

French Onion Soup

Okay but hear me out—this soup is worth the 45 minutes it takes to caramelize the onions properly. I know, I know, it feels like forever when you’re standing there stirring, but that deep, sweet, almost jammy onion situation is what makes French onion soup legendary. The first time I made this, I tried to rush it and ended up with burnt onion bits. My kitchen smelled like regret for two days. Don’t be me. Take your time, add a splash of wine, let that Gruyere get all melty and golden under the broiler, and suddenly you’re fancy. This is date night soup, honestly. Get it below.

Ingredients:

  • 4 tablespoons unsalted butter
  • 4 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • ½ cup dry white wine
  • 6 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 6-8 slices French baguette, toasted
  • 2 cups shredded Gruyere cheese

Steps:

  1. Melt butter in a large pot or Dutch oven over medium heat. Add sliced onions and sugar, stirring to coat.
  2. Cook onions 35-45 minutes, stirring every 5 minutes, until deeply caramelized and golden brown. Patience is key here.
  3. Add garlic and cook 1 minute. Pour in white wine and scrape up any browned bits, cooking 2-3 minutes until wine reduces by half.
  4. Add beef broth, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer 20 minutes.
  5. Remove thyme sprigs and bay leaf. Season with salt and pepper.
  6. Preheat broiler. Ladle soup into oven-safe bowls. Top each with a toasted baguette slice and generous amounts of Gruyere cheese.
  7. Place bowls on a baking sheet and broil 2-3 minutes until cheese is melted, bubbly, and golden brown. Watch closely!
  8. Serve immediately, being careful as bowls will be very hot.

Notes:

  • The soup base (without bread and cheese) can be made ahead and stored in the fridge for up to 5 days.
  • Gruyere is traditional, but Swiss or even mozzarella works in a pinch.
  • Use oven-safe bowls or skip the broiler step and just top with cheese.
  • Serves 6.

Tortilla Soup

This soup is basically a fiesta in a bowl, and I’m here for it. The broth is tomato-based with a kick of chiles and cumin, and the toppings situation—crispy tortilla strips, avocado, cheese, lime, sour cream—is where the magic really happens. My kids go nuts for this one, probably because they get to crush tortilla chips on top and call it dinner. I like to make the broth a day ahead so the flavors really meld together. Just don’t add the tortilla strips until right before serving, or they’ll get soggy. Learned that at a potluck once. Not my finest moment. Recipe below!

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups chicken broth
  • 1 (28 oz) can crushed tomatoes
  • 2 cups cooked shredded chicken (rotisserie works great)
  • 1 cup frozen corn
  • 1 (15 oz) can black beans, drained and rinsed
  • Juice of 2 limes
  • Salt and pepper to taste
  • Toppings: tortilla strips, avocado, shredded cheese, sour cream, cilantro, lime wedges

Steps:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté 5 minutes until softened.
  2. Add garlic, jalapeño, cumin, and chili powder. Cook 1-2 minutes until fragrant.
  3. Pour in chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer 15 minutes.
  4. Add shredded chicken, corn, and black beans. Simmer another 10 minutes to heat through.
  5. Stir in lime juice and season with salt and pepper to taste.
  6. Ladle into bowls and top generously with tortilla strips, avocado, cheese, sour cream, and fresh cilantro.
  7. Serve with extra lime wedges on the side.

Notes:

  • Soup (without toppings) stores in the fridge for up to 5 days.
  • Freezes well for up to 3 months.
  • For vegetarian, skip the chicken and use vegetable broth.
  • Serves 6-8.

Lentil Soup

This is my “I want to feel healthy but also need comfort food” soup. Lentils are basically magic—they’re packed with protein, cook quickly, and soak up flavor like nobody’s business. I love the earthiness of the lentils combined with the brightness from lemon juice at the end. It’s hearty without being heavy, which is perfect for those nights when you want soup but don’t want to feel like you need a nap afterward. I usually make a huge batch on Sunday and eat it all week for lunch. The flavors get even better after a day or two in the fridge. Seriously, make this.

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1½ cups dried green or brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 cups fresh spinach or kale, chopped
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste

Steps:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 8 minutes until vegetables begin to soften.
  2. Add garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
  3. Add lentils, vegetable broth, and diced tomatoes with their juices. Bring to a boil.
  4. Reduce heat to low and simmer 25-30 minutes until lentils are tender but not mushy.
  5. Stir in fresh spinach or kale and cook 2-3 minutes until wilted.
  6. Remove from heat and stir in fresh lemon juice. Season generously with salt and pepper.
  7. Serve hot with crusty bread.

Notes:

  • Stores in the fridge for up to 6 days—this soup gets better with age!
  • Freezes beautifully for up to 4 months.
  • Red lentils cook faster but create a mushier texture; green or brown hold their shape better.
  • Serves 6-8.

Tomato Soup

We’re ending with the classic, and honestly, once you make homemade creamy tomato soup, you’ll never go back to the canned stuff. I mean, I love Campbell’s as much as the next person for nostalgia reasons, but this version is so much richer and more flavorful. The secret is roasting fresh tomatoes first (or using good quality canned San Marzano tomatoes if you’re short on time), then blending everything until it’s silky smooth. Add a touch of cream, and you’ve got the ultimate grilled cheese companion. My kids request this weekly, and I’m not complaining because it takes 20 minutes. Win-win. Get the recipe below!

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 (28 oz) cans whole San Marzano tomatoes with juices
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • ½ teaspoon sugar
  • ¾ cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh basil for garnish

Steps:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté 6 minutes until soft and translucent.
  2. Add garlic and cook 1 minute until fragrant.
  3. Add canned tomatoes (crushing them with your hands as you add them), vegetable broth, tomato paste, dried basil, and sugar. Stir to combine.
  4. Bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally.
  5. Remove from heat. Use an immersion blender to puree until completely smooth, or transfer to a blender in batches (careful—hot liquid!).
  6. Return soup to pot over low heat. Stir in heavy cream and butter until melted and incorporated.
  7. Season with salt and pepper to taste. Garnish with fresh basil and serve with grilled cheese sandwiches.

Notes:

  • Store in the fridge for up to 5 days.
  • Freezes well for up to 3 months (add cream after reheating).
  • For dairy-free, use coconut cream and omit butter.
  • Serves 6.

Closing

So there you have it—my top 10 soup recipes that have basically saved my sanity this season. If I’m being completely honest, the Marry Me Chicken Soup and the Million Dollar Soup are tied for first place in my house, but the tomato soup holds a special place in my heart because it reminds me of being a kid. And the lentil soup? That’s my secret weapon for when I’m pretending to be a responsible adult who eats vegetables.

The best part about all these soups is that they’re forgiving. Forgot an ingredient? Substitute it. Don’t have time to caramelize onions for 45 minutes? Do it for 30 and call it good. Soup is meant to be cozy and comforting, not stressful. Make them your own, use what you have, and don’t worry about perfection.

I’d love to know which one you try first! Drop a comment below or tag me on Instagram when you make one of these. And if you have any soup disasters or wins to share, please tell me—I need to know I’m not the only one who’s accidentally turned soup into paste by forgetting about it on the stove. Happy soup season, friends!

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