The Kitchen Everything

19+ Best Homemade Soup Recipes

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by

CeCe Jones
in , , , , ,

There’s nothing quite like a pot of soup bubbling on the stove on a chilly afternoon. The kitchen fills with steam and good smells, and somehow everyone finds their way to the table a little faster. Soup is forgiving, budget-friendly, and endlessly adaptable, which is why it belongs in every home cook’s rotation.

The best homemade soup recipes combine a flavorful broth base with simple, fresh ingredients, and this collection of 19+ best homemade soup recipes covers everything from creamy chowders to brothy classics so you can find the right bowl for tonight. Whether you want something light and brothy or rich and creamy, there’s a recipe here that fits the mood.

Good soup starts with patience. Building flavor in layers, browning your aromatics, and letting things simmer low and slow makes all the difference between a flat broth and one that tastes like it’s been loved for hours. For more comforting ideas, our best soup recipes collection has plenty of inspiration beyond this list.

Quick picks:

  • Best classic comfort: Classic Chicken Noodle Soup
  • Best creamy favorite: Broccoli Cheddar Soup
  • Best for a crowd: Taco Soup
  • Best light and bright: Avgolemono Soup

1. Classic Chicken Noodle Soup

Chicken noodle soup is the one most of us learned to make from a parent or grandparent, and it still holds up. A good version starts with bone-in chicken thighs simmered with carrots, celery, and onion until the broth turns golden and savory.

Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 8 cups chicken broth
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 oz egg noodles
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook 1 minute.
  3. Add chicken and broth. Bring to a boil, then simmer 25 minutes.
  4. Remove chicken, shred the meat, and discard bones.
  5. Return chicken to pot, add noodles, and cook 8 minutes.
  6. Season with salt and pepper, top with parsley.

Serves 6. Prep 15 minutes, cook 40 minutes. For a shortcut version using leftover rotisserie chicken, try this hearty leftover rotisserie chicken noodle soup.

2. Tomato Basil Soup

Tomato basil soup tastes like summer in a bowl, even in the dead of winter. Canned San Marzano tomatoes give it that deep, sweet-tart flavor without much fuss.

Ingredients:

  • 2 tbsp butter
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a pot over medium heat. Cook onion 5 minutes until soft.
  2. Add garlic, cook 1 minute.
  3. Stir in tomatoes, broth, and sugar. Simmer 20 minutes.
  4. Blend until smooth, then return to pot.
  5. Stir in cream and basil. Season to taste.

Serves 4. Prep 10 minutes, cook 25 minutes. If you love the tomato and basil combination, our tomato basil tortellini soup recipe adds cheesy tortellini for extra heartiness.

3. Loaded Baked Potato Soup

Loaded baked potato soup turns a steakhouse side dish into the main event. It’s thick, creamy, and stacked with bacon, cheddar, and green onion.

Ingredients:

  • 6 russet potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/2 cup sour cream
  • 3 green onions, sliced
  • Salt and pepper to taste

Instructions:

  1. Simmer potatoes in broth 15 minutes until tender.
  2. Mash half the potatoes right in the pot for thickness.
  3. Stir in cream, cheese, and sour cream until melted.
  4. Season with salt and pepper.
  5. Top each bowl with bacon and green onions.

Serves 6. Prep 15 minutes, cook 25 minutes. Love potato dishes? Check our best baked potato bar ideas for topping inspiration.

4. Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup is cozy, nutty, and filling enough to count as a full dinner. The wild rice gives it a chewy bite that regular rice can’t match.

Ingredients:

  • 1 lb boneless chicken breast, diced
  • 1 cup wild rice
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 tbsp butter
  • 3 tbsp flour
  • Salt and pepper to taste

Instructions:

  1. Melt butter in a pot, sauté onion, carrots, and celery 5 minutes.
  2. Stir in flour, cook 1 minute.
  3. Add broth, chicken, and rice. Simmer 40 minutes until rice is tender.
  4. Stir in cream, season, and heat through.

Serves 6. Prep 15 minutes, cook 45 minutes.

5. Minestrone Soup

Minestrone is the kind of soup that uses up whatever vegetables you have on hand. It’s hearty, tomato-based, and loaded with beans and small pasta.

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 28 oz canned diced tomatoes
  • 6 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained
  • 1 cup small pasta (ditalini)
  • 2 cups chopped kale
  • Salt, pepper, and Italian seasoning to taste

Instructions:

  1. Heat oil, sauté onion, carrots, celery 5 minutes.
  2. Add garlic, cook 1 minute.
  3. Add tomatoes and broth, simmer 15 minutes.
  4. Add beans and pasta, cook 10 minutes.
  5. Stir in kale until wilted. Season to taste.

Serves 6. Prep 15 minutes, cook 30 minutes. For more Italian-style bowls, our best Italian soup recipes collection is worth a look.

6. Broccoli Cheddar Soup

Broccoli cheddar soup is rich, velvety, and sneaks in a full serving of vegetables without anyone complaining. Sharp cheddar makes the biggest difference in flavor here.

Ingredients:

  • 4 cups broccoli florets
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar
  • 1 onion, diced
  • 3 tbsp butter
  • 3 tbsp flour
  • Salt and pepper to taste

Instructions:

  1. Melt butter, sauté onion 5 minutes.
  2. Stir in flour, cook 1 minute.
  3. Add broth and broccoli, simmer 15 minutes.
  4. Blend partially for texture, stir in cream and cheese until melted.
  5. Season to taste.

Serves 5. Prep 10 minutes, cook 25 minutes. Browse more ways to use this vegetable in our best broccoli recipes.

7. Beef and Vegetable Soup

Beef and vegetable soup is a hearty, stick-to-your-ribs classic built on a deeply browned beef chuck and a rich broth. It tastes even better the next day.

Ingredients:

  • 1.5 lbs beef chuck, cubed
  • 8 cups beef broth
  • 2 potatoes, cubed
  • 2 carrots, sliced
  • 1 onion, diced
  • 1 cup green beans
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Brown beef in oil over medium-high heat, 5 minutes.
  2. Add onion, cook 3 minutes.
  3. Stir in tomato paste and broth. Simmer 1 hour.
  4. Add potatoes and carrots, cook 20 minutes.
  5. Add green beans, cook 10 minutes. Season to taste.

Serves 6. Prep 15 minutes, cook 1 hour 35 minutes.

8. Chicken Tortilla Soup

Chicken tortilla soup brings smoky, spiced flavor with a satisfying crunch from tortilla strips on top. Lime juice at the end wakes up every bite.

Ingredients:

  • 1 lb shredded chicken
  • 6 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained
  • 1 cup corn kernels
  • 1 onion, diced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 tbsp lime juice
  • Tortilla strips and avocado for topping

Instructions:

  1. Sauté onion in a pot 5 minutes.
  2. Add broth, tomatoes, cumin, and chili powder. Simmer 15 minutes.
  3. Stir in chicken, beans, and corn, cook 10 minutes.
  4. Add lime juice. Top with tortilla strips and avocado.

Serves 6. Prep 15 minutes, cook 30 minutes. Using leftovers works great too, as shown in this hearty leftover rotisserie chicken tortilla soup.

9. Lentil Soup

Lentil soup is earthy, budget-friendly, and naturally thick without any cream. Red or brown lentils both work, though brown lentils hold their shape better.

Ingredients:

  • 1.5 cups brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat oil, sauté onion, carrots, and celery 5 minutes.
  2. Add garlic and cumin, cook 1 minute.
  3. Add lentils, broth, and tomatoes. Simmer 35 minutes until lentils are soft.
  4. Season to taste.

Serves 5. Prep 10 minutes, cook 40 minutes. For a veggie-packed variation, try this hearty lentil soup with spinach and carrots.

10. Butternut Squash Soup

Butternut squash soup is silky, lightly sweet, and gets a flavor boost from roasting the squash before blending. A swirl of cream on top makes it feel special.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup coconut milk or cream
  • 2 tbsp olive oil
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

Instructions:

  1. Toss squash with oil, roast at 400°F for 30 minutes.
  2. Sauté onion and garlic in a pot 5 minutes.
  3. Add squash, broth, and cinnamon. Simmer 15 minutes.
  4. Blend until smooth, stir in cream.

Serves 4. Prep 15 minutes, cook 45 minutes.

11. French Onion Soup

French onion soup rewards patience, since the onions need a long, slow caramelize to reach that deep amber color and sweetness. A broiled cheesy crouton on top seals the deal.

Ingredients:

  • 4 large onions, thinly sliced
  • 4 tbsp butter
  • 6 cups beef broth
  • 1/2 cup dry white wine
  • 1 tbsp flour
  • 4 slices baguette, toasted
  • 1.5 cups shredded Gruyère
  • Salt and pepper to taste

Instructions:

  1. Melt butter, cook onions over low heat 40 minutes until deep golden.
  2. Stir in flour, cook 1 minute.
  3. Add wine, scrape pot, then add broth. Simmer 20 minutes.
  4. Ladle into oven-safe bowls, top with baguette and cheese.
  5. Broil 3 minutes until bubbly.

Serves 4. Prep 10 minutes, cook 1 hour 5 minutes.

12. Lasagna Soup

Lasagna soup gives you all the flavor of a baked lasagna in a fraction of the time, with ricotta dolloped on top instead of layered in. It’s become a weeknight favorite in a lot of kitchens.

Ingredients:

  • 1 lb Italian sausage
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes
  • 6 cups beef broth
  • 8 oz lasagna noodles, broken
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • Salt, pepper, Italian seasoning to taste

Instructions:

  1. Brown sausage with onion and garlic, 6 minutes.
  2. Add tomatoes, broth, and seasoning. Simmer 15 minutes.
  3. Add broken noodles, cook 10 minutes.
  4. Serve topped with ricotta and mozzarella.

Serves 6. Prep 15 minutes, cook 35 minutes.

13. New England Clam Chowder

New England clam chowder is thick, briny, and loaded with tender potatoes and clams in a cream base. Crisp bacon stirred in adds smoky depth.

Ingredients:

  • 2 cans (6.5 oz each) chopped clams, juice reserved
  • 4 slices bacon, diced
  • 1 onion, diced
  • 2 potatoes, cubed
  • 2 cups clam juice or seafood stock
  • 1 cup heavy cream
  • 2 tbsp flour
  • Salt and pepper to taste

Instructions:

  1. Cook bacon until crisp, remove and set aside.
  2. Sauté onion in bacon fat 5 minutes.
  3. Stir in flour, cook 1 minute.
  4. Add clam juice and potatoes, simmer 15 minutes until tender.
  5. Stir in clams and cream, heat through. Top with bacon.

Serves 4. Prep 10 minutes, cook 30 minutes.

14. Split Pea and Ham Soup

Split pea and ham soup is thick, savory, and a smart way to use a leftover ham bone. The peas break down as they cook, giving the soup its naturally creamy texture.

Ingredients:

  • 2 cups dried split peas, rinsed
  • 1 ham bone or 2 cups diced ham
  • 8 cups chicken broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions:

  1. Sauté onion, carrots, and celery 5 minutes.
  2. Add garlic, cook 1 minute.
  3. Add peas, ham bone, and broth. Simmer 1 hour, stirring occasionally.
  4. Remove bone, shred any meat, return to pot. Season to taste.

Serves 6. Prep 10 minutes, cook 1 hour 10 minutes.

15. White Bean and Kale Soup

White bean and kale soup is light but still filling, thanks to creamy cannellini beans and a good glug of olive oil. A parmesan rind simmered in the broth adds savory depth.

Ingredients:

  • 2 cans (15 oz each) cannellini beans, drained
  • 6 cups vegetable broth
  • 4 cups chopped kale
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 parmesan rind (optional)
  • 3 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat oil, sauté onion 5 minutes.
  2. Add garlic, cook 1 minute.
  3. Add beans, broth, and parmesan rind. Simmer 20 minutes.
  4. Stir in kale, cook 5 minutes until wilted.

Serves 5. Prep 10 minutes, cook 30 minutes. For more plant-forward options, browse our best vegan soup recipes.

16. Corn Chowder

Corn chowder is sweet, creamy, and best made in late summer when corn is at its peak, though frozen kernels work fine year-round. Potatoes add body and bacon adds crunch.

Ingredients:

  • 4 cups corn kernels (fresh or frozen)
  • 2 potatoes, cubed
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 onion, diced
  • 3 slices bacon, diced
  • Salt and pepper to taste

Instructions:

  1. Cook bacon until crisp, remove and set aside.
  2. Sauté onion in bacon fat 5 minutes.
  3. Add potatoes, corn, and broth. Simmer 20 minutes.
  4. Blend 1 cup of the soup, then stir back in for thickness.
  5. Stir in cream, top with bacon.

Serves 5. Prep 10 minutes, cook 30 minutes.

17. Mushroom Barley Soup

Mushroom barley soup is earthy and satisfying, with chewy barley soaking up a deeply savory broth. A mix of cremini and dried porcini mushrooms adds the best flavor.

Ingredients:

  • 1 lb cremini mushrooms, sliced
  • 1/2 cup dried porcini, soaked and chopped
  • 1 cup pearl barley
  • 8 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat oil, sauté mushrooms until browned, 8 minutes.
  2. Add onion, carrots, and garlic, cook 5 minutes.
  3. Add barley and broth, simmer 40 minutes until barley is tender.
  4. Season to taste.

Serves 5. Prep 10 minutes, cook 55 minutes.

18. Taco Soup

Taco soup is a pantry-friendly favorite that comes together fast with canned beans, corn, and tomatoes. It’s a weeknight go-to that still feels like a fun dinner.

Ingredients:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef broth
  • 1 onion, diced
  • Shredded cheese and tortilla chips for topping

Instructions:

  1. Brown beef with onion, 6 minutes.
  2. Stir in taco seasoning, beans, corn, tomatoes, and broth.
  3. Simmer 20 minutes.
  4. Top with cheese and crushed tortilla chips.

Serves 6. Prep 10 minutes, cook 30 minutes.

19. Avgolemono Soup

Avgolemono is a Greek chicken and rice soup made silky with whisked eggs and bright with fresh lemon juice. It’s light but still deeply comforting.

Ingredients:

  • 6 cups chicken broth
  • 1/2 cup white rice
  • 2 cups shredded cooked chicken
  • 3 eggs
  • 1/3 cup lemon juice
  • Salt and pepper to taste
  • Fresh dill for garnish

Instructions:

  1. Simmer broth and rice 15 minutes until rice is tender.
  2. Whisk eggs and lemon juice together.
  3. Slowly ladle hot broth into egg mixture, whisking constantly to temper.
  4. Pour mixture back into pot, stir over low heat until slightly thickened.
  5. Add chicken, season, garnish with dill.

Serves 4. Prep 10 minutes, cook 25 minutes.

How to Store, Freeze, and Reheat Homemade Soup

Most homemade soups keep well in the fridge for 3 to 4 days when stored in an airtight container. Let the soup cool to room temperature before sealing it up to avoid trapping steam, which can turn texture soft and watery.

Freezing works great for broth-based soups like chicken noodle, minestrone, and lentil. Pour cooled soup into freezer-safe bags or containers, leaving an inch of space for expansion, and it keeps for up to 3 months.

Cream-based soups like potato, broccoli cheddar, and corn chowder can separate a bit after freezing. They still taste fine once reheated and whisked, though the texture turns slightly grainy. Adding fresh cream after thawing helps bring back the smoothness.

To reheat, warm soup on the stovetop over medium-low heat, stirring occasionally so it doesn’t scorch on the bottom. Add a splash of broth or water if it’s thickened too much in the fridge.

Pasta-based soups like lasagna soup or chicken noodle tend to soak up liquid as they sit. Store the noodles separately if possible, or just add extra broth when reheating to loosen things back up.

For more freezer-friendly meal ideas, our best crockpot soup recipes collection has plenty of options that store and reheat well too.

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