7 Best Winter Soups You’ll Can’t Get Enough Of

winter soups

Whether you are looking for the perfect side dish or a comforting meal, winter soups just hit the spot. The best part is that most winter soup recipes don’t take a lot of work, so you can whip them up even at the end of a long workday. If you are looking for a delicious soup to keep you cozy this time of the year, you have come to the right place.


Warm and Comforting Winter Soups to Try

Winter is a wonderful and joyous time of the year. But, when the holidays come and go, most people find themselves feeling cold and lonely. One way to beat those feelings is to sit down and have yourself a warm meal. And nothing says comfort quite like a bowl of soup.

Here are the best winter soup recipes to try this season.


1. French Onion Soup

If you are on the hunt for easy winter soups, this classic French onion meal is a sure winner.


  • 8 baguette slices
  • 4 tbsp unsalted butter
  • 1 cup finely shredded Gruyère
  • 3 large yellow onions, thinly sliced into half-moons
  • 4 cups low-sodium beef stock
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1/2 cup dry white wine
  • 8 sprigs thyme, plus more for serving
  • Kosher salt
  • Freshly ground black pepper



  1. In a large pot over medium heat, melt butter. Sauté onions, stirring occasionally, until they achieve a rich golden brown color, which should take around 45 to 60 minutes.
  2. Add flour and stir until well incorporated (1 to 2 minutes); season with salt. Pour in the wine, bring it to a simmer, and cook until the liquid evaporates (1 to 2 minutes), stirring occasionally. Introduce beef stock, chicken stock, and thyme, bringing the mixture to a boil.
  3. Reduce the heat to medium-low and let it simmer, stirring occasionally, until the liquid slightly reduces and the flavors meld, approximately 15 minutes. Remove the thyme and season the soup with salt and pepper.
  4. Preheat the broiler to high. Fill heatproof ramekins with the soup. Place 2 slices of bread on top of each, followed by a layer of cheese. Broil the soup, keeping a close eye on it, until it becomes bubbly and golden (1 to 2 minutes).
  5. Finish by garnishing the soup with thyme before serving.


2. Dumpling Soup

You can never run out of winter soup ideas when you have a roster of recipes. And among the many winter soups you will find, this dumpling one is a crowd favorite.


  • 5 green onions, thinly sliced, whites and greens separated
  • 1 tbsp vegetable oil
  • 6 cups chicken or vegetable broth
  • 2 tsp sesame oil
  • 3 garlic cloves, finely chopped
  • 1 cup shredded carrots
  • 1/4 tsp ground ginger
  • 1 lb frozen mini dumplings
  • 3 tbsp soy sauce, plus more to serve
  • 1/4 cup white miso paste
  • 3 cups baby spinach
  • Hot sauce or chili oil, to serve



  1. Heat vegetable oil and sesame oil in a large pot over medium heat. Add carrots, garlic, ginger, and green onion whites. Stir frequently and cook until the vegetables start to soften, around 2 to 3 minutes.
  2. In a small bowl, whisk together miso paste with 1/2 cup broth until the miso is dissolved. Pour the miso mixture and the remaining broth into the pot, bringing it to a boil. Introduce the dumplings and let the broth simmer until the dumplings are heated through, which should take 3 to 5 minutes. Stir in the spinach and cook until the greens are wilted, approximately 1 to 2 minutes.
  3. Finish by adding soy sauce and green onion greens. Serve the soup hot, accompanied by hot sauce or chili oil, and offer extra soy sauce on the side.


3. Chicken Noodle Soup

After the holidays, it’s only natural to crave healthy winter soups. This chicken noodle soup will leave you wanting more but without the guilt.


  • 2 tbsp vegetable oil
  • 2 lbs bone-in, skin-on chicken pieces
  • 4 tsp kosher salt, divided
  • 2 sprigs fresh thyme
  • 8 cups low-sodium chicken stock
  • 1 small yellow onion, coarsely chopped (about 1 1/4 cups)
  • 4 cups cold water
  • 1 large carrot, peeled, halved lengthwise, sliced 1/8-inch thick (about 1 cups)
  • 1 bay leaf
  • 6 oz wide egg noodles
  • 1 tsp freshly ground black pepper
  • 2 stalks celery, sliced 1/8-inch thick (about 1 1/4 cups)
  • 1/4 cup finely chopped fresh parsley



  1. Heat oil in a large, deep pot over medium-high heat. Season the chicken with 2 teaspoons of salt on all sides and add it to the pot, placing the skin side down. Let it cook undisturbed until golden brown on one side (approximately 5 minutes), then turn and cook until golden brown on the other side (about 5 minutes more).
  2. Pour in the stock, water, thyme, and bay leaf. Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat to medium-low and let it simmer until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, which should take 20 to 30 minutes.
  3. Transfer the chicken breasts to a cutting board. Continue cooking the dark meat for about 40 minutes more. Once done, transfer the dark meat to the cutting board and let it cool for at least 10 minutes. Remove the skin and bones, discarding them, and shred the chicken into bite-sized pieces.
  4. Meanwhile, remove the thyme and bay leaf from the pot. Add onion, celery, and carrot, and cook over medium-low heat, adjusting the heat as needed to maintain a gentle simmer. Stir occasionally until the vegetables are just barely tender, approximately 5 minutes. Add egg noodles and cook, stirring occasionally, until they are just al dente, about 5 minutes more.
  5. Combine the shredded chicken and pepper into the pot, seasoning with the remaining 2 teaspoons of salt as needed. Divide the soup among bowls and top each serving with parsley and additional pepper.


4. Butternut Squash Soup

Searching for a recipe for soup with butternut squash? We’ve got you covered with this tasty yet easy version.


  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 4 cups vegetable broth
  • 1 medium butternut squash (3 lb), peeled and cubed
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 1/2 cup heavy whipping cream
  • Optional: Additional heavy whipping cream and crispy sage leaves



  1. Heat oil in a large saucepan over medium heat. Sauté the onion until tender, then add garlic and cook for an additional minute.
  2. Incorporate the squash, broth, salt, and pepper, bringing the mixture to a boil. Reduce the heat and let it simmer, covered, for 10-15 minutes or until the squash is tender.
  3. Use an immersion blender to puree the soup directly in the pan. Alternatively, allow it to cool slightly and puree it in batches in a blender before returning it to the pan.
  4. Stir in the cream and cook until heated through. Optionally, garnish with additional heavy whipping cream and crispy sage.


5. Lobster Bisque

Lobster bisque is a great winter soup recipe, especially if you live in an area with affordable lobsters. If you’re in the mood to splurge, though, this recipe works just as well.


  • 2 (8-oz) bottles clam juice
  • 4 medium lobster tails (18 to 20 oz)
  • 2 cups dry white wine, divided
  • 2 bay leaves
  • 1 medium yellow onion, chopped
  • 5 tbsp unsalted butter, divided
  • 2 carrots, peeled and chopped
  • 1/4 cup all-purpose flour
  • 2 celery stalks, chopped
  • 5 garlic cloves, finely chopped and divided
  • 2 tsp Creole seasoning or Old Bay, divided
  • 3 tbsp tomato paste
  • 1 cup heavy cream
  • 2 sprigs Tarragon, plus more to serve
  • 1 tbsp sherry vinegar
  • Kosher salt, to taste



  1. In a medium saucepan, combine clam juice, 1 cup of white wine, and 3 cups of water. Bring the mixture to a boil over medium heat. Add lobster tails and bay leaves, cover, and steam until lobster tails turn red, about 5 to 7 minutes.
  2. Remove lobster tails, keeping the stock. Once cool, extract lobster meat from the shells and return the shells to the reserved stock. Chop the meat into bite-sized pieces, place in a covered container, and refrigerate until needed. Bring the stock to a boil over medium heat; reduce to medium-low and simmer for an additional 20 minutes. Strain the stock and reserve, aiming for approximately 4 cups of stock.
  3. In a Dutch oven over medium heat, melt 4 tablespoons of butter. Add onion, celery, carrots, and Creole seasoning (about 1 1/2 teaspoons). Cook until vegetables are soft and golden, stirring frequently for about 5 to 7 minutes. Add 4 cloves of finely chopped garlic, and cook until fragrant, about 1 minute. Mix in tomato paste until vegetables are coated. Sprinkle the mixture with flour and cook until the raw flour smell disappears, approximately 2 to 3 minutes.
  4. Pour in the remaining 1 cup of wine, allowing the mixture to simmer and thicken. Gradually add the lobster stock and bring the mixture to a boil. Add Tarragon sprigs. Reduce heat to medium-low and simmer until slightly thickened around 25 to 30 minutes.
  5. Remove the mixture from heat, discard Tarragon sprigs, and blend in batches until smooth using a countertop blender. Return the mixture to the Dutch oven. Stir in cream and sherry vinegar, warming over medium-low heat.
  6. Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining finely chopped garlic clove, reserved lobster meat, and the remaining 1/2 teaspoon of Creole seasoning. Cook until heated through, about 2 to 3 minutes. Season with salt to taste.
  7. Serve the bisque topped with the warm garlic butter lobster and garnish with chopped fresh Tarragon.


6. Red Cabbage Soup

Red cabbage soup recipes are quite popular around this time. Get your taste buds ready because this one will surely satisfy you.


  • 1 tbsp olive oil
  • 3 cloves garlic (minced)
  • 2 shallots (minced)
  • 5 cups red cabbage (coarsely chopped, about ½ head)
  • 1 large russet potato (peeled and cubed)
  • 6 cups vegetable stock
  • 1 medium apple (peeled and cubed)
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 2 tsp Worcestershire sauce
  • 1 tsp brown sugar
  • 2 tsp red wine vinegar
  • 1/4 cup heavy cream
  • 1 1/2 tsp paprika
  • Salt and pepper (to taste)
  • Chopped fresh dill (for topping)
  • Sour cream (for topping)



  1. In a large pot over medium-high heat, heat the olive oil. Once it’s hot, add the shallots and sauté for 2-3 minutes until they soften. Introduce the garlic and cook for an additional 30 seconds until it becomes fragrant.
  2. Add the cabbage, Worcestershire sauce, stock, potatoes, vinegar, apple, paprika, and brown sugar. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
  3. Remove the pot from heat and, using a blender or an immersion blender, process the soup until it reaches a smooth consistency. Stir in the heavy cream and season with salt and pepper.
  4. Top with sour cream and fresh dill (optional).


7. Vegetable Soup

Who says vegetarian winter soups can’t be delicious? This one will certainly hit the spot if you want something with no meat.


  • 2 tbsp olive oil, plus more for serving
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 tsp kosher salt, divided
  • 2 pieces celery, chopped
  • 1 sweet potato (about 8 oz), peeled and diced
  • 4 cloves garlic, chopped
  • 1 14.5-oz can crushed tomatoes
  • 6 cups vegetable broth
  • 1 medium zucchini, chopped
  • 1 8.75-oz can corn, drained
  • 2 tsp Italian seasoning
  • 1 1/2 cups frozen, cut green beans
  • 1 15-oz can cannellini beans, drained and rinsed
  • 1/2 tsp black pepper, to taste
  • 1 5-oz bag baby spinach



  1. In a large Dutch oven over medium-high heat, heat the olive oil. Add carrots, sweet potato, onion, and celery. Season with 1/2 teaspoon salt and cook for 8 to 10 minutes until slightly softened. Stir in the garlic and cook for an additional 2 minutes.
  2. Add the stock, zucchini, tomatoes, Italian seasoning, corn, cannellini beans, and green beans. Bring to a simmer, then reduce the heat to medium. Let it simmer gently, stirring occasionally, until the zucchini and green beans become tender, which should take around 12 to 15 minutes. Add the spinach and stir until wilted.
  3. Season with the remaining 1/2 teaspoon salt and black pepper. Serve the soup in bowls, drizzled with an extra touch of olive oil.


Winter Soups to Soothe Your Soul

Winter soups come in many variations and forms. One thing is for sure, though: they are the perfect dish to lift your spirits and warm your body during the cold season. Try out the above recipes, and you’ll find yourself wanting more.



Leave a Reply

Your email address will not be published. Required fields are marked *