13 Easy Winter Soup Recipes To Get You Through the Cold

Winter soups work because they take cheap, sturdy ingredients and turn them into something that fills the kitchen with steam and the table with bowls that actually satisfy. Root vegetables, beans, grains, and a good stock do the heavy lifting, and a long, slow simmer pulls all that flavor into one pot. The recipes below take that same foundation in thirteen genuinely different directions, from brothy and light to thick enough to stand a spoon in.

If you want the classic bowl, start with the chicken and rice version near the top. Go for the lemony lentil one when you need something brighter, the coconut sweet potato when you want it creamy without any dairy, and there is a freezer-friendly minestrone for anyone planning meals ahead.

Which Winter Soup Should You Make?

Classic Chicken And Rice Soup

This is the one you make when someone in the house has a cold, or when you just want a bowl that tastes like a normal Tuesday, not a project. I keep the rice separate until the end so it does not bloat and drink up all the broth while the soup sits.

Ingredients (makes 6 servings)

• Chicken thighs, boneless and skinless: 680 g (1.5 lb)
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 3
• Yellow onion, diced: 1 large
• Long-grain white rice, rinsed: 150 g (3/4 cup)
• Chicken stock: 1.9 L (8 cups)
• Olive oil: 2 tbsp
• Dried thyme: 1 tsp
• Bay leaf: 1
• Fresh parsley, chopped: 3 tbsp

Instructions

Step 1: Warm the 2 tbsp of olive oil in a heavy pot over medium-high heat and brown the 680 g of chicken thighs for about 5 minutes, turning once, until both sides pick up color. You will hear the sizzle drop off as they sear, and that browned base in the pot is where the soup gets its depth.

Step 2: Drop the heat to medium and cook the onion, carrots, and celery in the same pot for 7 minutes, stirring now and then, until the onion turns translucent and the carrots soften at the edges. You want the vegetables to scrape up some of that browned chicken flavor while they cook.

Step 3: Pour in the 1.9 L of chicken stock and add the chicken back with the bay leaf and 1 tsp of dried thyme. Bring it to a boil, then lower the heat and simmer for 20 minutes, or until you can shred the chicken with two forks without any resistance.

Step 4: Lift the chicken out, shred it, and stir it back into the pot along with the 150 g of rinsed rice. Simmer for 15 minutes more, and you will see the rice puff and the broth thicken just slightly when it is done.

Step 5: Fish out the bay leaf, taste for salt, and ladle the soup into deep bowls. Scatter the 3 tbsp of fresh parsley over each serving and eat while the steam is still rising.

Creamy Tomato Tortellini Soup

The kind of soup that feels like you ordered it somewhere, except it comes together in one pot in about half an hour. Cheese tortellini cook right in the tomato broth and the cream mellows everything out at the end.

Ingredients (makes 5 servings)

• Cheese tortellini, refrigerated: 450 g (1 lb)
• Crushed tomatoes: 800 g (28 oz)
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 120 ml (1/2 cup)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Olive oil: 2 tbsp
• Dried basil: 1 tsp
• Red pepper flakes: 1/4 tsp
• Fresh spinach leaves: 60 g (2 cups)

Instructions

Step 1: Heat the 2 tbsp of olive oil in a large pot over medium heat and cook the diced onion for 5 minutes, until it goes soft and you can smell it turn sweet. Add the 4 minced garlic cloves and the 1/4 tsp of red pepper flakes, and stir for 30 seconds until the garlic is fragrant but not browned.

Step 2: Pour in the 800 g of crushed tomatoes and the 1.2 L of chicken stock, then stir in the 1 tsp of dried basil. Bring the broth to a boil and let it bubble for 5 minutes so the tomato flavor deepens before you add anything else.

Step 3: Drop in the 450 g of tortellini and cook for the time on the package, usually 5 to 7 minutes, until they float and feel tender when you press one against the side of the pot. Stir occasionally so they do not stick to the bottom.

Step 4: Turn the heat to low, pour in the 120 ml of heavy cream, and add the 60 g of spinach. Stir gently for 2 minutes, and you will watch the soup turn pink and the spinach wilt right into the broth.

Step 5: Ladle into wide bowls and serve hot, with extra red pepper flakes on the table for anyone who wants more heat.

Hearty Beef And Barley Soup

When the snow is coming down sideways, this is the soup you want rumbling on the stove for a couple of hours. Barley gives it a chewy, almost risotto-like texture that rice can not match, and the beef gets spoon-tender as it simmers.

Ingredients (makes 8 servings)

• Beef chuck, cut into 2 cm cubes: 900 g (2 lb)
• Pearl barley: 200 g (1 cup)
• Carrots, peeled and chopped: 4 medium
• Celery stalks, chopped: 3
• Yellow onion, diced: 1 large
• Beef stock: 2.4 L (10 cups)
• Tomato paste: 2 tbsp
• Olive oil: 2 tbsp
• Dried rosemary: 1 tsp
• Bay leaves: 2

Instructions

Step 1: Pat the 900 g of beef cubes dry with paper towels, then season them generously with salt and pepper. Heat the 2 tbsp of olive oil in a large Dutch oven over medium-high heat and sear the beef in two batches for 4 minutes per batch, until you get a deep brown crust on most sides.

Step 2: Lower the heat to medium and drop the onion, carrots, and celery into the same pot. Cook for 6 minutes, scraping the bottom as the vegetables release their moisture, and you will see the browned bits lift right into the mix.

Step 3: Stir in the 2 tbsp of tomato paste and cook it for 1 minute until it darkens and smells sweet, then return the beef to the pot. Pour in the 2.4 L of beef stock, the 200 g of barley, the 1 tsp of rosemary, and the 2 bay leaves.

Step 4: Bring everything to a boil, then drop the heat to low, cover, and simmer for 90 minutes. Check the beef after an hour by pressing a piece against the pot sides, and you will feel it start to give way before it is truly tender.

Step 5: Uncover, discard the bay leaves, and taste the broth for salt. Ladle into deep bowls while the soup is still steaming, and the barley will have swollen into plump, chewy pearls by now.

Spicy Sausage And Kale Soup

Chicken sausage keeps this lighter than the old-school versions of this soup, but the garlic and chili still bring plenty of warmth. The kale goes in at the very end so it stays bright green and keeps a little bite.

Ingredients (makes 6 servings)

• Spicy chicken sausage, sliced into rounds: 450 g (1 lb)
• Kale, stems removed and chopped: 200 g (8 cups)
• Cannellini beans, drained and rinsed: 2 cans (15 oz each)
• Chicken stock: 1.7 L (7 cups)
• Yukon gold potatoes, diced: 3 medium
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 5
• Olive oil: 2 tbsp
• Smoked paprika: 1 tsp
• Red pepper flakes: 1/2 tsp

Instructions

Step 1: Warm the 2 tbsp of olive oil in a heavy pot over medium-high heat and brown the 450 g of sliced chicken sausage for 5 minutes, turning the rounds once, until the edges crisp and the fat renders. You will smell the spice bloom as they sear.

Step 2: Drop the onion into the pot and cook for 4 minutes until it softens, then add the 5 minced garlic cloves, 1 tsp of smoked paprika, and 1/2 tsp of red pepper flakes. Stir for 30 seconds, just until the garlic hits your nose.

Step 3: Pour in the 1.7 L of chicken stock and add the 3 diced potatoes. Simmer for 15 minutes, and you will know the potatoes are ready when a fork slides through a cube with almost no pressure.

Step 4: Stir in the 2 cans of drained cannellini beans and simmer for 5 minutes more so the beans warm through and the broth picks up their creaminess.

Step 5: Add the 200 g of chopped kale in handfuls, stirring as it wilts, and cook for 2 minutes until it turns bright green and tender. Ladle into bowls and serve hot.

Lemony Red Lentil Soup

Red lentils fall apart into a silky, golden puree without any blending, which makes this one of the easiest soups you will cook all winter. The lemon at the end is not optional, it wakes the whole pot up.

Ingredients (makes 6 servings)

• Red lentils, rinsed: 400 g (2 cups)
• Carrots, peeled and chopped: 3 medium
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 3
• Ground cumin: 1 tbsp
• Ground coriander: 1 tsp
• Vegetable stock: 1.9 L (8 cups)
• Olive oil: 2 tbsp
• Lemon juice: 3 tbsp
• Salt: 1 tsp

Instructions

Step 1: Heat the 2 tbsp of olive oil in a large pot over medium heat and cook the onion and carrots for 7 minutes, stirring occasionally, until the onion turns golden and the carrots soften. You want them to pick up a little color here because that is the base of the whole flavor.

Step 2: Add the 3 minced garlic cloves, 1 tbsp of cumin, and 1 tsp of coriander, and stir for 45 seconds until the spices smell toasty. If the pot looks dry, splash in a spoon of stock before the garlic scorches.

Step 3: Tip in the 400 g of rinsed red lentils and pour over the 1.9 L of vegetable stock. Bring it to a boil, then lower the heat and simmer for 25 minutes, and you will see the lentils puff and break down into the broth.

Step 4: Stir the soup with a whisk for a minute to help it puree, then add the 1 tsp of salt. The texture should be creamy but still loose enough to pour, so splash in a little water if it thickens too far.

Step 5: Turn off the heat, stir in the 3 tbsp of lemon juice, and taste once more. Ladle into bowls and serve with warmed flatbread for dipping.

Creamy Potato Leek Soup

Leeks need a good rinse before they go in the pot, they hide grit between their layers, but that small bit of effort pays back in a soup that tastes mild, buttery, and far richer than its ingredients suggest.

Ingredients (makes 4 servings)

• Russet potatoes, peeled and chopped: 900 g (2 lb)
• Leeks, white and light green parts, sliced: 3 large
• Butter: 3 tbsp
• Garlic cloves, minced: 2
• Vegetable stock: 1.2 L (5 cups)
• Heavy cream: 80 ml (1/3 cup)
• Fresh thyme leaves: 1 tsp
• Salt: 3/4 tsp
• White pepper: 1/4 tsp

Instructions

Step 1: Slice the 3 leeks and drop them into a bowl of cold water, swish them around, then lift them out so the grit stays at the bottom. Melt the 3 tbsp of butter in a heavy pot over medium heat and cook the leeks with a pinch of salt for 8 minutes, until they go completely soft and glossy.

Step 2: Add the 2 minced garlic cloves and the 1 tsp of thyme, and cook for 1 minute while you stir, just until you can smell the garlic rising from the pot. Do not let it brown or the whole soup will taste sharp.

Step 3: Drop in the 900 g of chopped potatoes and pour over the 1.2 L of vegetable stock. Bring to a boil, then simmer for 20 minutes, and you will know it is ready when a potato chunk mashes easily against the side of the pot.

Step 4: Blend the soup with an immersion blender until it is completely smooth, then stir in the 80 ml of heavy cream, the 3/4 tsp of salt, and the 1/4 tsp of white pepper. Heat it gently for 2 minutes without letting it boil.

Step 5: Ladle into bowls and top each one with a crack of black pepper and a small drizzle of cream if you like. Serve hot with crusty bread.

Coconut Sweet Potato Soup

Sweet potatoes and coconut milk are one of those pairs that just works, the sweetness of the potato meeting the richness of the coconut in the middle. Ginger and lime keep the whole thing from tipping over into dessert.

Ingredients (makes 6 servings)

• Sweet potatoes, peeled and cubed: 900 g (2 lb)
• Coconut milk, full-fat: 400 ml (1 can)
• Vegetable stock: 950 ml (4 cups)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Fresh ginger, grated: 2 tbsp
• Curry powder: 2 tsp
• Vegetable oil: 2 tbsp
• Lime juice: 2 tbsp
• Fresh cilantro, chopped: 4 tbsp

Instructions

Step 1: Heat the 2 tbsp of vegetable oil in a large pot over medium heat and cook the onion for 5 minutes, until it turns soft and you can see the edges start to brown. Add the 3 minced garlic cloves, 2 tbsp of grated ginger, and 2 tsp of curry powder, and stir for 1 minute until the spices smell warm and fragrant.

Step 2: Drop the 900 g of sweet potato cubes into the pot and stir them through the spiced onion so every piece gets coated. Pour in the 950 ml of vegetable stock and 400 ml of coconut milk.

Step 3: Bring the soup to a boil, then lower the heat and simmer for 25 minutes, until you can crush a sweet potato cube with the back of a spoon against the pot wall. The broth will take on a pale orange glow as the potatoes soften.

Step 4: Blend the soup until completely smooth, either in batches in a blender or with an immersion blender right in the pot. Let it bubble gently for 5 more minutes, and you will see it thicken slightly as it cools from the blending.

Step 5: Stir in the 2 tbsp of lime juice, then ladle into bowls and scatter the 4 tbsp of chopped cilantro over the top. Serve hot with a spoonful of extra coconut milk if you have any left.

Broccoli Cheddar Soup

Sharp cheddar and plenty of broccoli make this taste like the version you remember, except you control how thick it gets. I grate the cheese myself because the pre-shredded stuff has a coating that keeps it from melting smooth.

Ingredients (makes 5 servings)

• Broccoli florets, chopped: 500 g (6 cups)
• Sharp cheddar cheese, grated: 340 g (3 cups)
• Butter: 3 tbsp
• All-purpose flour: 3 tbsp
• Yellow onion, diced: 1 medium
• Carrots, shredded: 1 medium
• Whole milk: 950 ml (4 cups)
• Chicken stock: 475 ml (2 cups)
• Garlic cloves, minced: 2
• Dijon mustard: 1 tsp

Instructions

Step 1: Melt the 3 tbsp of butter in a heavy pot over medium heat and cook the onion with the shredded carrot for 4 minutes, until the onion softens and the butter takes on an orange tint. Stir in the 2 minced garlic cloves and cook for 30 seconds more.

Step 2: Sprinkle the 3 tbsp of flour over the vegetables and stir constantly for 2 minutes, until the floury smell goes away and the mixture turns a shade darker. You want the roux to cook through here or the soup will taste pasty.

Step 3: Pour in the 475 ml of chicken stock a little at a time while you whisk, then add the 950 ml of whole milk. Bring the mixture to a gentle simmer and cook for 5 minutes, and you will feel it thicken as you drag the spoon through.

Step 4: Drop in the 500 g of broccoli florets and simmer for 12 minutes, until they are bright green and a sharp knife slips through a stem with no resistance. Turn the heat to low.

Step 5: Add the 340 g of grated cheddar in three handfuls, stirring after each one until the cheese melts completely, then stir in the 1 tsp of Dijon mustard. Ladle into bowls and serve right away while the cheese is still silky.

Moroccan Chickpea Soup

The warm spices in this one, cinnamon, cumin, and a little ginger, make it smell like you have been cooking all day even though the whole pot comes together in under an hour. Chickpeas give it enough body to call it dinner.

Ingredients (makes 6 servings)

• Chickpeas, drained and rinsed: 3 cans (15 oz each)
• Canned diced tomatoes: 800 g (28 oz)
• Vegetable stock: 1.2 L (5 cups)
• Yellow onion, diced: 1 large
• Carrots, peeled and diced: 2 medium
• Garlic cloves, minced: 4
• Ground cumin: 2 tsp
• Ground cinnamon: 1/2 tsp
• Ground ginger: 1 tsp
• Olive oil: 3 tbsp
• Fresh parsley, chopped: 4 tbsp

Instructions

Step 1: Warm the 3 tbsp of olive oil in a Dutch oven over medium heat and cook the onion and carrots for 7 minutes, stirring a few times, until the onion is soft and golden at the edges. You want the vegetables to release their sweetness before the spices go in.

Step 2: Add the 4 minced garlic cloves, 2 tsp of cumin, 1/2 tsp of cinnamon, and 1 tsp of ground ginger, and stir for 45 seconds until the whole pot smells warm and fragrant. Keep the heat medium so the spices toast without burning.

Step 3: Pour in the 800 g of diced tomatoes with their juices and the 1.2 L of vegetable stock, then tip in 2 cans of the drained chickpeas. Bring the soup to a boil, lower the heat, and simmer for 20 minutes so the flavors settle into each other.

Step 4: Take 1 cup of the soup and blend it smooth, then stir it back into the pot along with the remaining can of chickpeas. This gives you a thicker broth while keeping some whole chickpeas for texture, and you will notice the difference right away.

Step 5: Simmer for 5 minutes more, then taste and add salt if needed. Ladle into bowls, scatter the 4 tbsp of parsley over each, and serve hot with warm bread.

Golden Turmeric Chicken Soup

Turmeric turns this soup the color of late afternoon sun, and the ginger and black pepper help it land somewhere between comforting and genuinely restorative. I make a pot of this whenever anyone at home starts sniffling.

Ingredients (makes 6 servings)

• Chicken breast, cut into bite-size pieces: 680 g (1.5 lb)
• Ground turmeric: 2 tsp
• Fresh ginger, grated: 2 tbsp
• Garlic cloves, minced: 4
• Carrots, peeled and sliced: 3 medium
• Celery stalks, sliced: 2
• Chicken stock: 1.9 L (8 cups)
• Egg noodles: 200 g (8 oz)
• Olive oil: 2 tbsp
• Black pepper: 1/2 tsp
• Fresh dill, chopped: 3 tbsp

Instructions

Step 1: Heat the 2 tbsp of olive oil in a large pot over medium-high heat and brown the 680 g of chicken pieces for 4 minutes, stirring once or twice, until the outsides turn white but not fully cooked. You are just building flavor here, the simmer will finish the cooking.

Step 2: Add the 2 tbsp of grated ginger, 4 minced garlic cloves, and 2 tsp of turmeric, and stir for 1 minute until the chicken and oil turn bright gold. The turmeric will stick a little, so keep the pot moving.

Step 3: Drop in the carrots and celery, then pour over the 1.9 L of chicken stock and add the 1/2 tsp of black pepper. Bring to a boil, reduce the heat, and simmer for 15 minutes until the vegetables soften and the broth smells rich and peppery.

Step 4: Add the 200 g of egg noodles and cook for 6 minutes, or the time on the package, until they are tender but still have a little bite. Stir now and then so the noodles do not clump together in the hot broth.

Step 5: Taste for salt, then ladle into deep bowls and top with the 3 tbsp of fresh dill. Serve the soup hot, and watch the steam carry up that golden, gingery smell.

Loaded Baked Potato Soup

This one takes everything you like about a loaded baked potato and pours it into a bowl, sour cream, green onion, and a good hit of sharp cheddar. The potatoes thicken the broth all by themselves, so you do not need any cream.

Ingredients (makes 6 servings)

• Russet potatoes, peeled and cubed: 1.1 kg (2.5 lb)
• Chicken stock: 1.4 L (6 cups)
• Butter: 2 tbsp
• Yellow onion, diced: 1 small
• Garlic cloves, minced: 2
• Sour cream: 120 ml (1/2 cup)
• Sharp cheddar cheese, grated: 170 g (1.5 cups)
• Green onions, sliced: 4
• Beef bacon, cooked and crumbled: 4 slices
• Whole milk: 120 ml (1/2 cup)

Instructions

Step 1: Melt the 2 tbsp of butter in a heavy pot over medium heat and cook the onion for 4 minutes, until it is soft and you can smell it sweetening. Add the 2 minced garlic cloves and stir for 30 seconds, just enough to wake them up.

Step 2: Drop in the 1.1 kg of cubed potatoes and pour over the 1.4 L of chicken stock. Bring the soup to a boil, then lower the heat and simmer for 20 minutes, until a potato cube mashes flat with the back of your spoon.

Step 3: Scoop out 2 cups of the potatoes and stock, blend them smooth, then stir the mixture back into the pot. This gives the soup a creamy body while leaving plenty of chunks, and you will see the broth thicken as you stir.

Step 4: Turn the heat to low, stir in the 120 ml of milk and the 120 ml of sour cream, and warm the soup through for 3 minutes without letting it boil. Add the 170 g of grated cheddar in two handfuls and stir until it melts.

Step 5: Ladle into bowls and pile the sliced green onions and crumbled beef bacon on top of each serving. Eat it hot, with a spoon and a crack of black pepper.

Minestrone With Pesto

This is the batch-cooking hero of the group, a pot that gets better after a night in the fridge and freezes without complaint. The pesto goes in at the very end, off the heat, so it keeps its bright, garlicky punch.

Ingredients (makes 8 servings)

• Canned cannellini beans, drained and rinsed: 2 cans (15 oz each)
• Canned diced tomatoes: 800 g (28 oz)
• Vegetable stock: 1.7 L (7 cups)
• Carrots, diced: 2 medium
• Celery stalks, diced: 2
• Zucchini, diced: 1 medium
• Ditalini pasta: 150 g (3/4 cup)
• Olive oil: 2 tbsp
• Garlic cloves, minced: 3
• Green beans, trimmed and halved: 100 g (1 cup)
• Basil pesto: 6 tbsp

Instructions

Step 1: Heat the 2 tbsp of olive oil in a large pot over medium heat and cook the carrots, celery, and zucchini for 6 minutes, stirring occasionally, until the vegetables begin to soften and the zucchini releases its moisture. You want them to sweat, not brown, so keep the heat steady.

Step 2: Add the 3 minced garlic cloves and stir for 30 seconds, then pour in the 800 g of tomatoes and the 1.7 L of vegetable stock. Bring everything to a boil and simmer for 10 minutes so the tomato flavor has a chance to mellow.

Step 3: Tip in the 2 cans of drained beans, the 100 g of green beans, and the 150 g of ditalini. Simmer for 8 minutes, and you will see the pasta swell as it cooks in the broth. Taste a piece to make sure it is tender before moving on.

Step 4: Turn off the heat and let the pot sit for 2 minutes, then stir in the 6 tbsp of pesto until it streaks the broth with green. The residual heat is enough to warm the pesto without cooking the basil down to nothing.

Step 5: Ladle into big bowls and serve hot. If you are freezing some, hold back the pesto and stir it into each batch when you reheat it.

French Onion Soup

The secret to French onion soup is patience, those onions need a full forty minutes to turn deep brown and sweet, but everything after that is simple. A slice of toasted baguette under melted cheese turns it into a main course.

Ingredients (makes 6 servings)

• Yellow onions, thinly sliced: 1.4 kg (3 lb)
• Butter: 3 tbsp
• Olive oil: 1 tbsp
• Beef stock: 1.9 L (8 cups)
• Dry thyme: 1 tsp
• Baguette, sliced into thick rounds: 6 slices
• Gruyere cheese, grated: 200 g (2 cups)
• Flour: 1 tbsp
• Salt: 1/2 tsp
• Sugar: 1/4 tsp

Instructions

Step 1: Melt the 3 tbsp of butter with the 1 tbsp of olive oil in a heavy Dutch oven over medium heat, then add the 1.4 kg of sliced onions. Cook them for 40 minutes, stirring every 5 minutes or so, and you will watch them go from white to gold to a deep mahogany brown.

Step 2: When the onions look sticky and dark, stir in the 1 tbsp of flour and cook for 1 minute, then pour in the 1.9 L of beef stock. Add the 1 tsp of thyme, the 1/2 tsp of salt, and the 1/4 tsp of sugar, and scrape the bottom of the pot to lift up every browned bit.

Step 3: Simmer the soup for 20 minutes, uncovered, so it reduces slightly and the onion flavor concentrates. Taste it now and add a little more salt if the sweetness is running ahead of the savory.

Step 4: While the soup simmers, toast the 6 baguette slices under a broiler for 2 minutes per side, just until dry and golden at the edges. Turn your oven to 400F (200C).

Step 5: Ladle the soup into 6 ovenproof bowls, float a toasted baguette slice on each, and pile the 200 g of grated Gruyere over the top. Bake the bowls for 10 minutes, until the cheese is melted and bubbling, then serve them hot with a warning about the bowl.

Whatever version you pick, the one move that matters most is salting in layers. Taste the broth after the vegetables sweat, again after the stock goes in, and once more right before serving, and you will never end up with a soup that tastes flat at the table.

Go pick one, get the pot out, and let the whole kitchen smell like you have been cooking all day.