Okay, let’s be real, who doesn’t love a good bowl of soup? It’s the ultimate comfort food, it’s often ridiculously easy to make, and it’s practically a free pass to eat a whole lot of veggies. Pinterest has been seriously buzzing with soup inspiration lately, and I’ve rounded up the absolute best, most trending recipes that’ll warm you up from the inside out. Whether you’re craving a speedy weeknight dinner, looking for a healthier alternative to takeout, or just want to meal-prep like a boss, these soups have you covered. Let’s get simmering!
1. Creamy Tomato Soup with Grilled Cheese Croutons
This isn’t your grandma’s canned tomato soup (unless your grandma is seriously talented). We’re elevating things here! The creamy base is luscious, and those grilled cheese croutons? Forget fancy garnishes; this is the garnish.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 4 cups vegetable broth (chicken works too!)
- 1/2 cup heavy cream
- 1 tsp sugar (balances the acidity!)
- Salt & pepper to taste
- Bread, cheese (cheddar, Gruyere, or whatever melts well)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add crushed tomatoes and vegetable broth. Bring to a simmer.
- Simmer for 15 minutes, stirring occasionally.
- Blend the soup with an immersion blender (or in a regular blender – be careful with hot liquids!).
- Stir in heavy cream and sugar. Season with salt and pepper.
- Make grilled cheese sandwiches, cut into bite-sized croutons, and float on top of the soup.
Why You’ll Love It: This soup is pure comfort in a bowl. The croutons add the perfect salty, cheesy crunch. FYI, I once tried using sourdough for the croutons… mistake. Totally overpowered the tomato.
2. Spicy Korean Kimchi Soup (Kimchi Jjigae)
Okay, this one’s for the spice lovers! Kimchi Jjigae is a Korean staple, and for good reason. It’s packed with flavor, it’s intensely comforting, and it’s shockingly easy to make once you have kimchi on hand. Seriously, buy a jar – you’ll thank me later.
Ingredients:
- 1 tbsp sesame oil
- 1/2 cup pork belly, thinly sliced (or tofu for vegetarian)
- 1/2 onion, sliced
- 2 cups ripe kimchi, chopped
- 4 cups chicken or vegetable broth
- 1 tbsp gochujang (Korean chili paste – adjust to your spice level!)
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 package instant ramen noodles (optional, but highly recommended)
- Green onions, sliced for garnish
Step-by-Step Instructions:
- Heat sesame oil in a pot over medium heat. Add pork belly (or tofu) and onion. Cook until pork is cooked through and onion is softened.
- Add kimchi and cook for 5 minutes, stirring frequently.
- Pour in broth, gochujang, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes.
- If using, add ramen noodles and cook according to package directions.
- Garnish with green onions and serve hot.
Why You’ll Love It: The combo of spicy, sour, and savory is total flavor explosion! Plus, it’s kind of a one-pot wonder.
3. French Onion Soup – Classic & Cozy
Nothing says elegance like a perfectly executed French Onion Soup. The caramelized onions take time, but trust me, the reward is SO worth it. It’s a dramatic, cheesy, oniony dream.
Ingredients:
- 4 tbsp butter
- 4 large onions, thinly sliced
- 1 tsp sugar
- 1/2 tsp dried thyme
- 8 cups beef broth
- Salt & pepper to taste
- Baguette slices, toasted
- Gruyere cheese, shredded
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add onions and sugar. Cook, stirring occasionally, until caramelized, about 30-45 minutes. Patience is KEY here!
- Stir in thyme.
- Pour in beef broth. Bring to a simmer and season with salt and pepper.
- Ladle soup into oven-safe bowls. Top with toasted baguette slices and Gruyere cheese.
- Broil until cheese is melted and bubbly.
Why You’ll Love It: Seriously, the caramelized onions are magic. This soup is rich, decadent, and perfect for a chilly evening.
4. Chicken Noodle Soup (Elevated!)
Let’s be real, everyone makes chicken noodle soup. But this version? It’s got depth. We’re using a whole chicken for the broth (or a really good store-bought) and adding some unexpected herbs.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 8 cups water
- 2 bay leaves
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt & pepper to taste
- Egg noodles
- Fresh parsley, chopped for garnish
Step-by-Step Instructions:
- Place chicken, onion, carrots, celery, water, bay leaves, thyme, and rosemary in a large stockpot.
- Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until chicken is cooked through.
- Remove chicken from pot and let cool slightly. Shred chicken.
- Strain broth through a fine-mesh sieve, discarding solids.
- Return broth to pot. Bring to a simmer. Add egg noodles and cook according to package directions.
- Stir in shredded chicken. Season with salt and pepper. Garnish with parsley.
Why You’ll Love It: Homemade broth makes all the difference. And don’t underestimate the power of fresh herbs!
5. Butternut Squash Soup with Ginger & Coconut Milk
This soup is basically autumn in a bowl. Sweet, creamy, and with a hint of spice, it’s a vibrant and delicious way to get your veggies.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- 1 tbsp fresh ginger, grated
- Salt & pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and butternut squash. Cook for 5 minutes more.
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until squash is tender.
- Stir in coconut milk and ginger. Puree with an immersion blender (or in a regular blender).
- Season with salt and pepper.
Why You’ll Love It: It’s surprisingly easy to make and tastes like a gourmet restaurant soup. Plus, butternut squash is packed with vitamins!
6. Black Bean Soup with Avocado & Lime
This soup is a fiesta in your mouth! Smoky, hearty, and brightened with lime and creamy avocado, it’s a quick and satisfying meal.
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 4 (15-ounce) cans black beans, rinsed and drained
- 4 cups vegetable broth
- Salt & pepper to taste
- Avocado, diced
- Lime wedges
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Add garlic, cumin, and chili powder. Cook for 1 minute more.
- Add black beans and vegetable broth. Bring to a simmer.
- Simmer for 15 minutes. Puree with an immersion blender (or in a regular blender).
- Season with salt and pepper. Top with avocado and serve with lime wedges.
Why You’ll Love It: It comes together in about 30 minutes! And who doesn’t love a little avocado?
7. Broccoli Cheddar Soup – Comfort Food Classic
Is there anything more comforting than broccoli cheddar soup? This recipe nails the creamy, cheesy goodness that makes this soup a true classic.
Ingredients:
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt & pepper to taste
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add onion and cook until softened.
- Add garlic and broccoli. Cook for 5 minutes, stirring occasionally.
- Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until broccoli is tender.
- Stir in milk and cheddar cheese until cheese is melted and smooth.
- Season with salt and pepper.
Why You’ll Love It: This is peak comfort food, through and through. I once used a smoked cheddar…game changer!
8. Tomato Basil Soup (with a Balsamic Glaze Drizzle)
This is the “slightly fancier” tomato soup. The balsamic glaze elevates the flavor profile making this soup perfect for a simple dinner or a cozy brunch.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp sugar
- 1/2 cup fresh basil, chopped
- Salt & pepper to taste
- Balsamic glaze (for drizzling)
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Add garlic and cook for 1 minute more.
- Add crushed tomatoes, vegetable broth, and sugar. Bring to a simmer.
- Simmer for 15 minutes, stirring occasionally.
- Stir in basil. Season with salt and pepper.
- Drizzle with balsamic glaze before serving.
Why You’ll Love It: That balsamic glaze adds a touch of elegance with very little effort. It’s like a fancy restaurant meal, but made in your kitchen.
9. Creamy Potato Leek Soup
This is the ultimate “slow food” comfort soup. The combination of creamy potatoes and sweet leeks is heavenly, and the long simmering time really develops the flavors beautifully.
Ingredients:
- 2 tbsp butter
- 2 leeks, white and light green parts only, thinly sliced
- 4 cups chicken or vegetable broth
- 2 pounds potatoes, peeled and cubed
- 1 cup heavy cream
- Salt & pepper to taste
Step-by-Step Instructions:
- Melt butter in a large pot over medium heat. Add leeks and cook until softened, about 10 minutes.
- Add broth and potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Stir in cream. Puree with an immersion blender (or in a regular blender).
- Season with salt and pepper.
Why You’ll Love It: This soup is ridiculously creamy and comforting. It’s a hug in a bowl!
10. Spicy Sausage & Kale Soup (Zuppa Toscana Inspired)
Okay, so it’s inspired by Zuppa Toscana. But this version is just as packed with flavor – and it’s way easier to make! Sausage, kale, potatoes, and creamy broth? Yes, please.
Ingredients:
- 1 tbsp olive oil
- 1 lb Italian sausage, removed from casing
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 lb potatoes, cubed
- 1 bunch kale, chopped
- 1 cup heavy cream
- Red pepper flakes to taste
- Salt & pepper to taste
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned.
- Remove sausage from pot and set aside.
- Add onion to pot and cook until softened.
- Add garlic and cook for 1 minute more.
- Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Stir in kale and sausage. Cook until kale is wilted.
- Stir in heavy cream and red pepper flakes. Season with salt and pepper.
Why You’ll Love It: This soup is hearty, flavorful, and filled with good-for-you ingredients. IMO, it’s the perfect way to warm up on a cold day.
So there you have it! 10 souper-star recipes to keep you cozy all season long. Grab a spoon and start simmering! 🍲
