102 Warming Soups and Stews You'll Want to Cozy Up To

Whether you’re a fan of comforting potato soup, creamy tomato soup, old-fashioned chicken noodle or something healthy and packed with vegetables, there’s truly no better way to warm up on a chilly day than with a bowl of homemade soup. Many can be made with very little fuss in your slow-cooker or Instant Pot—and stored in the freezer for whenever you need a quick and satisfying meal—making soup one of our go-to dishes year-round. Looking for a few recipes to get you started? We’ve got plenty right here (from bean soups to chowders), starting with an easy chicken soup that is filled with fresh homemade egg noodles. The key is to make a quick 5-ingredient pasta dough and then simply grate it directly into store-bought chicken broth using a box grater. Rounded out with some veg and shredded rotisserie chicken, it’s a perfect dinner.

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

This soup packs the satisfying flavors of beloved chicken enchiladas into one big, comforting pot of soup. Chicken breasts simmer and flavor a broth that includes red enchilada sauce, then they’re shredded and added back for hearty texture. Since no enchilada is complete without creamy cheese, we used two: Cheddar and cream cheese. While everything is simmering together, we fry up strips of corn tortillas to make the perfect crunchy topper for this cozy weeknight meal.

Ree knows that nothing perks up the flavor of hardy greens like a healthy dose of savory ham — and just a touch of spicy jalapeno and garlic.

Toasted bread and gooey Gruyere are the perfect tried-and-true toppings for this satisfying bowl of caramelized onions in a flavorful broth.

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone (even your favorite omnivore) will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

We developed this recipe to be just like the popular version from Olive Garden — a hearty Italian soup with sausage, kale and potatoes.

Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix—onion, celery and carrot – as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.

This classic creamy soup is easy to make and has a hint of fresh lemon juice for some brightness.

This red lentil soup is a vibrant, spiced dish simmered with ginger, garlic and warm Indian flavors that make every spoonful both nourishing and exciting.

Stir grated Parmesan into classic chicken noodle soup for a creamy finish.

Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.

It's hard not to love the classic combination of pasta and meatballs — especially when they're floating in a flavorful chicken broth!

If we had to choose just one chicken soup recipe this might be it: A rich and flavorful broth with the perfect touch of cream. Our tested recipe and expert tips show you how to turn the simplest ingredients into a blissful bowl.

Popular in West African countries, egusi stew is made with egusi, or melon seeds, which have been ground and cooked in a tomato and/or bell pepper stew, depending on the country or tribe. I grew up knowing this dish as a "stew," but it can also be referred to as a "soup." Often the stew is finished with a type of leafy green vegetable. In Nigeria, uziza and spinach are used. Though I enjoy egusi stew with spinach, as my mother-in-law makes it, I have come to love it with collard greens even more. Egusi can be paired with pounded yam, fufu, eba (gari balls) or steamed white rice.

This rich, hearty recipe satisfies all your winter soup cravings. It includes the traditional aromatic vegetables, spices and broccoli but swaps the milk, cheese and butter with soaked cashews, nutritional yeast and other seasonings for a rich and savory taste and texture.

We tried all-sausage meatballs but found them heavy and dense – adding ground pork keeps them light but still extremely flavorful. Wilting the escarole at the end adds a texture and freshness that you won't get from spinach or a less-sturdy green. If you really want to up the umami factor you can always toss a Parmesan rind into the broth as it simmers, but we didn't miss it when made without.

A feature of most Japanese meals, miso soup always contains miso and dashi, a stock made with kombu seaweed and bonito flakes. Though various ingredients can be added, this tofu and scallion version is quite common—and often served at Japanese restaurants in America.

This quick and easy Instant Pot® soup gets its smoky flavor from a combination of ancho chili powder and canned chipotles in adobo, two Mexican pantry essentials. We call for just enough to add a mild spiciness to the broth, but you can add more if you want to turn up the heat. Put out the toppings on the table so everyone can customize their own bowl.

For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain’s perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we’re not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.

For those of us who are planners, this classic and comforting chicken soup can be made and frozen into three separate batches. And for those that need a little extra nourishment, choose from our three combos — all add an extra punch of protein, iron and zinc, which are essential for recovery.

Give this silky pureed soup a touch of elegance by topping it with corn kernels and fresh fennel fronds.

Pack all the flavors of your favorite sandwich into a cozy bowl of soup with this easy and delicious recipe.

Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.

Time (not wasted gas or energy) is the workhorse behind this soup. Simply sauté a handful of flavorful ingredients, add stock, bring to a boil, slap on the lid and turn off the heat. Walk away and when you come back, open the pot to a soup that tastes like it took hours to prepare. While optional, the Parmesan rind melts into the soup and adds a rich umami flavor. Make sure the lid is on tight though, as the rice will cook more slowly if steam is escaping.

This vegan soup offers a beautiful balance of flavors with earthy lotus root, sweet carrots and jujubes dates, warming ginger and savory mushrooms and peanuts. Soups like this one are a staple on many Chinese family’s dinner tables not only because they’re light and delicious but also because their ingredients are believed to have healing properties. According to traditional Chinese medicine, a soup’s botanical ingredients, broadly known as “herbs,” are thought to help with everything from calming inflammation to improving vision to boosting energy. Regardless of health claims, it’s certain that each plays a role in making this soup comforting and refreshing, with eye-catching wedges of lotus root as the star. Although most recipes for lotus soup contain pork ribs we made this one vegan, using shiitake mushrooms to give the broth depth of flavor instead. Many of the ingredients require soaking, so be sure to start the process either the night before or in the morning so that you can have this nourishing hot soup ready by dinner.

Knobby, starchy russet potatoes are the humble heroes of comfort foods that run the gamut from homey to luxurious, especially when partnered with dairy. This soup is one of the homier ones: lots of potato, plus some cashew milk and vegan sour cream make for a creamy, chunky, loaded-potato kind of soup. Despite the name, we boil the potatoes in vegetable broth and cashew milk instead of baking, which speeds things up and increases the potato flavor. Be sure to pull out a good amount of cooked potato before pureeing the soup or it will edge toward mashed potatoes. As for the potato peel topping (a vegan alternative to bacon bits), the less potato flesh you remove with the peel the crispier your fried bits will be.

"I love how making soup really warms you up. If you use precut squash, this one is even easier," says Katie.

The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.

Don't let that leftover bone from your smoked ham go to waste! Put it to use in this hearty, delicious soup, which can be made with ingredients you probably have in your fridge and pantry. It's nice if you have a little meat left clinging to the bone after you’ve carved off all the ham, but even if you don’t, the bone alone will add rich flavor and smokiness to the dish. You'll need to soak the dried beans overnight, so plan accordingly. Luckily this recipe makes a big batch as the soup keeps well in the freezer.

Recipe developer Richmond Flores says, "Chicken sopas is a popular Filipino soup that’s traditionally made with macaroni, mirepoix (diced onion, carrot and celery), hot dogs or ham, chicken and evaporated milk for creaminess. In this version, I've substituted condensed cream of chicken soup--as my mother does--for extra chicken flavor in addition to the creaminess. Like a lot of classic Filipino dishes, this one is influenced by Western cuisine and ingredients and is a hearty, economical way to feed a household. Adding to its popularity is the combination of nonperishable staple and fresh ingredients that can be stretched. Plus, it can be cooked in batches large enough to be served over multiple meals."

This extreme cheater’s version of beef pho takes several shortcuts to keep the prep and cook time to only 1 hour (instead of up to 12). We start with store-bought beef broth rather than making it from scratch—but to make the soup even richer, you can substitute bone broth. Instead of roasting then simmering onions and ginger in large pieces for hours, they’re simply sliced and given a quick high-heat saute to coax out as much flavor as possible in the shortened cooking time. In place of dried rice stick noodles, we opted for fresh ones that cook in mere seconds and come out perfectly toothsome every time.

Molly's homemade dumpling soup is chunky and satisfying — perfect when you need a hearty, homestyle meal.

Vibrantly colored, tangy and rich, our comforting tomato soup is the perfect partner for a grilled cheese sandwich – but is just as delicious on its own. Blending the soup with butter is our trick for making it creamy.

Sweet Italian sausage and white beans work double duty here to keep the number of ingredients low. The sausage is filled with spices and aromatics that punch up the flavor of the soup, so you don't have to add any extra seasonings. Plus, the onion is sautéed in the sausage fat instead of an in extra ingredient like olive oil. The white beans not only infuse the dish with tons of satisfying protein—they become super creamy when they are pureed at the end, so no cream is necessary.

We love Ree's easy take on classic black bean soup — make it in the multi-cooker! What could be easier than that?

A fan-favorite soup that will warm you right up on a chilly night. The key to a good French onion soup is to make sure the onions are completely soft and caramelized. It's tempting to rush the process but, if you cook them slowly, until they're a deep brown color, you'll see what we mean.

No tortillas required: this beef-and-bean packed soup has all the flavors of a taco, all in one pot. It's a great quick weeknight dinner for the whole family. If you really miss that taco shell crunch, sprinkle your bowl with some crushed tortilla chips.

Dried and fresh mushrooms unite in this soup enriched with leek, thyme, sherry and a bit of cream.

Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.

Recipe developer Vivian Chan says, "I grew up eating one-pot donabe meals during cold winter months, whether it was a hearty meat stew or simple fish soup. There was an extra layer of comfort as my family gathered around the clay pot at the table and enjoyed our shared meal. This seafood soup highlights what we found to be the freshest catch of the day from our local fish market. The simmered vegetables and aromatics mimic a slow and simmered dashi-based broth, even though the cooking time is much less. Finally, the udon noodles soak in all the flavors and make it a satisfying meal that fills your belly right up."

This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the “ceci” -- and ditalini!), it’s somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it’s optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that’s thickened by mashing some of the chickpeas. If you don’t have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.

This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.

This is an economical and tasty way to serve leftovers and use up any ingredients that may be lingering in the fridge. Grandma's basic template for soup is infinitely customizable for pot after pot of something new and delicious. Be sure to save easy flavor boosters that often get thrown away, such as Parmesan rinds, leftover bones from roasted meats and dried sausage ends.

Add a new soup to your go-to list. Cannellini beans, pesto and olives make this dish an Italian treat.

Just a small amount of prosciutto lends a deep, meaty presence to this Italian-inspired soup, which gains incredible richness once the egg yolk is broken.

This creamy baked potato soup from Trisha Yearwood is a cozy, comforting bowl loaded with crispy bacon, cheddar cheese and green onions—perfect for chilly nights or anytime you crave hearty goodness.

A hearty chicken noodle soup that your whole family will love. Serve with lots of shaved Parmesan for a pretty (and super delicious) bowl.

Tyler Florence's Texas Chili is loaded with aromatic flavor, which he achieves by combining browned beef with garlic, chipotles, jalapenos, tomatoes, sugar, a cinnamon stick and Mexican chocolate. Spoon yourself a hearty bowlful topped with queso fresco, cilantro and lime.

We left out the cream but made sure to add plenty of cheese in this low-carb version of the classic.

Tyler demystifies classic French Onion Soup with his easy recipe that calls for rich beef broth fortified with sweet caramelized onions. For a classic bistro presentation, spoon the soup into ramekins, then crown each one with a slice of toasted baguette and some freshly grated Gruyere cheese.

This chowder recipe from Food Network Kitchen gives the New England variety a run for its money. Since Manhattan Clam Chowder doesn't require milk or cream, it's much lighter, getting its robust flavor from minced clams, garlic and roughly chopped tomatoes.

Cozy up to this ultimate comfort food — in soup form. This is one pot pie where you can eat spoonful after spoonful.

If you love the taste of stuffed bell peppers but not all the prep, you'll love this easy take!

This creamy soup if just a tad spicy thanks to the Poblano pepper and cayenne. It?s served with a dollop of sour cream and some fresh cilantro.

Want to eat your veggies but not in the mood for salad? Ree creates the perfect alternative with her smooth and flavorful roasted vegetable soup.

Quick-cooking ground chicken, canned beans and dried spices help this savory chili come together in a flash. The only prep work needed is some chopping.

Bring on the beef! Ree uses both cubed chuck roast and ground meat, making for a seriously satisfying chili.

This lentil-curry soup packs all sorts of flavor and texture. Top off each delicious bowl with toasted naan croutons for an extra crunch!

Peanut soup, also known as groundnut soup, is eaten throughout certain West African countries. Though made differently depending on the region or tribe, the common ingredient is peanuts. The process of cooking peanut soup in Ghana is slightly different from the way my mom taught my sisters and me here in the United States. In Ghana, the peanuts are first roasted and then ground with some water. This peanut butter liquid is continually stirred and cooked until it starts to thicken a bit, then it's stirred into another pot with homemade broth using a variety of meats and dried fish simmering on a coal pot. My mom’s process of making this soup is the shortcut version. She blends natural peanut butter from the grocery store with peppers and garlic. My version is also a shortcut, but my broth is made with smoked turkey wings because I love the flavor it adds to the soup.

Go green with this gorgeous soup made with escarole, rosemary and potato.

Ree takes simple ingredients like rice and chicken and transforms them into a tasty soup filled with tons of veggies and savory seasoning.

You’ll never have tomato soup out of a can again after you try Ree’s cheesy homemade version.

Upgrade your broccoli cheddar soup to this creamy and cheesy cauliflower version. Use Monterey jack and bits of bacon to enhance the flavor even more.

Add kale to your soups and stews. Just 1 cup provides all the vitamins A, K and C you need in a day!

Tired of chicken noodle soup? Try this fish sauce-based broth that goes perfectly with a couple of dumplings. Make an extra batch and freeze for later.

Ina makes this hearty Italian pasta and bean soup with 16 different types of beans. If you can’t find the “O”-shaped pasta you can substitute with macaroni.

Jjampong is a spicy Korean-Chinese noodle soup known for its bold, fiery broth and generous mix of seafood and vegetables. Its deep red color comes from gochugaru and dried chiles, giving the dish its signature heat. Common seafood ingredients include squid, mussels, shrimp and clams, which add a rich, briny depth that balances the spice. Some variations also include pork or chicken. Thick, chewy wheat noodles absorb the flavors and provide a satisfying bite. Jjampong, a staple in Korean-Chinese cuisine, originated from Chinese immigrants in Korea and represents a fusion of Korean spice and Chinese-style cooking techniques. There are also non-spicy versions, such as baek jjampong, made with a creamy white seafood broth. Jjampong is beloved not only for its bold flavors but also for its complexity and warmth. This version, with minimal vegetables but plenty of seafood, comes together fairly quickly if you make the dasima shrimp broth ahead of time. In order to keep the different types of seafood from overcooking (which can happen when it’s all cooked together), we call for cooking each type separately, then bringing them all together at the end. It adds a few more steps, but the result is perfectly cooked seafood.