Soups, stews, gazpachos, and purees—there is bound to be something for everyone (and every season) on our extensive list of favorite, healthy soups.
Though nothing can beat cuddling up with a warm bowlful on a chilly night, soups aren't only game for the winter months. These
healthy recipes will become staples all year long. The best part? We have included selections that take advantage of each
season's bountiful produce and seasonal spices.
Fresh, high-impact flavors like those in our Chili-Spiced Soup with Stoplight Peppers and Avocado Relish, will give your soup a made-from-scratch taste that cannot be beat. Have time on your hands? Most of our selections taste even better the second day.
View Recipe: Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a
hungry diner will not last long—take our word for it. Although it is intended to be rich and creamy, if the soup seems a little
too thick, add 1 to 2 tablespoons more buttermilk.
View Recipe: Avocado-Buttermilk Soup with Crab Salad
Roasting bottled chestnuts brings back fresh-toasted flavor. The vibrant color of this soup is sure to be a treat to the eyes
View Recipe: Roasted Chesnut Soup with Thyme Cream
Take it slow. Let chili simmer slowly—the flavors will meld as the liquid thickens, intensifying the overall taste. For a
three-alarm chili, leave the seeds and membranes in the jalapeños. The sour cream has a cooling effect, but you can seed the
peppers or use less for a milder result.
View Recipe: Beef and Pinto Bean Chili
Grilling the vegetables heightens their sweetness, and blue cheese provides a pungent counterpoint in this soup. Substitute
crumbled goat cheese or feta, if you prefer.
View Recipe: Roasted Corn, Pepper, and Tomato Chowder
This Moroccan-style lamb stew is hearty, delicious, and budget friendly. Full of intriguing flavor combinations (cinnamon,
honey, and apricots) we recommend serving with two cups hot cooked couscous.
View Recipe: Lamb Tagine
Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float
it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same
technique with a jalapeño.
View Recipe: Chicken Barley Soup with Walnut Pesto
One of the best things about this supper—aside from its great flavor—is that it can be ready in less than an hour, start to
finish. The hearty texture and filling lentils will ensure that everyone leaves the table satisfied.
View Recipe: Lentil Stew with Ham and Greens
Be sure to serve this classic Italian soup with a toasted French baguette. You won't want to risk wasting a drop of the delicious
and flavorful broth.
View Recipe: Mother's Cioppino
The strong cheeses provide a good opportunity to enjoy a full-flavored ale that doesn't dominate the food. Try Fuller's ESB
from London, or Dock Street Ale from Philadelphia. The caramel flavors of Guinness stout would also work well, bringing out
the sweetness of the onions.
View Recipe: Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don't seed the jalapeño if you
like a soup with more zip.
View Recipe: Chunky Tomato-Fruit Gazpacho
This version of the classic cold potato-leek soup is also good warm. With a short list of ingredients and easy prep, this
might be your family's next weeknight favorite.
View Recipe: Vichyssoise
The richness of this soup is deceiving—lightened ingredients without sacrificing flavor. The key is the roux. But remember,
the key to mastering a roux is to never leave it unsupervised. If the flour starts to brown too quickly, remove the skillet
from the heat and stir the flour constantly until it cools.
View Recipe: Savannah-Style Crab Soup
This recipe calls for canned beans to cut back on the prep time. The recipe developer hailed from New Mexico and opted to
use pure ground chiles instead of chili powder, which is laced with garlic.
View Recipe: Mixed-Bean Chili with Tofu
Diners will rave every time you make this comfort food dish. Use a whole chicken cut into pieces and skinned. You can make
the store-bought chicken stock taste more like homemade by adding some fresh herbs and parsley and simmering until it's reduced
View Recipe: Chicken and Dumplings
You can serve this light, bright-tasting soup hot or at room temperature—or if you want to get a head start, make it ahead
and serve it chilled. If the soup seems a little too thick after pureeing, add a few tablespoons of water to thin it out.
View Recipe: Fennel and Spinach Soup with Roasted Pepper Yogurt
This Cuban stew is made by braising beef until it can be shredded—thus the name (translated as 'old clothes'). Serve with
tortillas, and pass hot sauce on the side for those who like it fiery. Because the meat is shredded, it's also suitable for
tacos and burritos.
View Recipe: Ropa Vieja
Enjoy soup in the summertime by making this satisfying chowder with seasonal produce. Top with cheese and bacon for kid appeal.
View Recipe: Summer Squash and Corn Chowder
For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful
View Recipe: Cream of Asparagus Soup
Once you try this classic French Onion Soup recipe, you'll never try another. It culminates in a rich-tasting soup with melt-in-your-mouth
View Recipe: French Onion Soup
This stew is full of lively flavors that combine to create a palate pleasing Jamaican-inspired dish, perfect for any occasion.
Serve over rice and garnish with a sprig of fresh flat leaf parsley for a winning presentation.
View Recipe: Jamaican Chicken Stew
Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese
sandwich for a simple supper.
View Recipe: Roasted Butternut Squash and Shallot Soup
Classic split pea soup is given an herb makeover with the addition of rosemary in the ingredient list. Another unexpected
(but delightfully delicious) flavor? Soy sauce—you’ve got to try this one!
View Recipe: Split Pea Soup with Rosemary
This rosy puree of canned plums, wine, and Cointreau is equally good served warm, at room temperature, or chilled. It makes
a wonderful first course or a refreshingly light dessert. Prepare up to one day ahead, and chill in the refrigerator, allowing
the flavors to meld before serving.
View Recipe: Winter Plum Soup
This classic beef stew recipe has all you expect in beef stew: tender chunks of beef, carrot and potato. Yet the cremini mushrooms
are a wonderful surprise.
View Recipe: Basic Beef Stew with Carrots and Mushrooms
This rich and healthy soup will be a winner with everyone at the table. Always trying to sneak a few veggies into kid-friendly
meals? If so, this recipe will be your next go-to.
View Recipe: Canadian Cheese Soup with Pumpernickel Croutons
As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course. It’s refreshing and
cool flavors (and temperature) make it the perfect choice for a mid-summer’s dinner.
View Recipe: Golden Peach Soup with Shrimp and Crab Seviche
This recipe can be prepared and plated to impress in a flash. While broth mixture comes to a boil, scrub and debeard mussels.
Slice basil while mussels cook.
View Recipe: Mussels in Spicy Coconut Broth
For added creaminess and a lovely presentation, we swirled this vibrantly colored beet soup with sour cream. Even without
the additional decoration, the bright and vibrant color of this soup will make a dinner table show-stopper.
View Recipe: Savory Beet Soup
Don’t let the ingredient list intimidate you, this bisque will be well worth the effort. The rich broth with traditional Thai
flavors make this an international option that will please even the least adventurous diner in the group.
View Recipe: Thai Shrimp Bisque
You can have this chicken corn chowder on the table in less than 30 minutes. Sounds too good to be true, right? We guess you
will just have to try it to find out.
View Recipe: Quick Chicken-Corn Chowder
If you're looking for an easy chili recipe, check out this Mexican-inspired black bean chili. It features ground chuck, onion,
bell pepper, and traditional chili spices.
View Recipe: Mexican Black-Bean Chili
You can use barley groats rather than pearl barley in this stew to give the dish a little more texture. Substitute rutabagas,
parsnips, or other root vegetables of your choice for the carrots and turnips.
View Recipe: Beef, Beer, and Barley Stew
Don’t have time to prepare this recipe all at once? The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be
prepared a day ahead of time; cover and refrigerate.
View Recipe: Chicken Cassoulet with Acorn Squash
This cool soup is a delightful choice for a hot summer day. Take advantage of summer’s most flavorful fruits in an unexpected
and delicious way.
View Recipe: Cool Summer-Berry Soup
Serve warm or at room temperature for a first course or with a salad for a light meal. Mint gives the dish a fresh flavor
that everyone will love.
View Recipe: Fresh Pea Soup with Mint
Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise
imparts a licorice-like aroma and flavor to the broth, but the soup is very good without it.
View Recipe: Vietnamese Beef-Noodle Bowl
This soup is hearty without being heavy. Add sliced whole wheat French bread and mixed salad greens to complete the menu.
View Recipe: Wild Rice and Mushroom Soup with Chicken
"The broth on this stew is great, and no one would know that it had very little prep and cooking time." —SAECCA
Warm up cool evenings with a delicious stew that's just as delicious on its own as it is when ladled over rice. Serve with crusty bread and hot sauce.
View Recipe: Creole Shrimp and Sausage Stew
Leftover turkey (or fresh if you are so inclined), breadcrumbs, and egg combine to make crisp croquettes that nestle in velvety
squash soup. Panko breadcrumbs are extracrisp, but you can use plain dry breadcrumbs, if you prefer.
View Recipe: Roasted Squash Soup with Turkey Croquettes
Celery root (or celeriac) is the star in this dish. A garnish of French baguette croutons provides the ideal crunchy complement
to the creaminess of the soup.
View Recipe: Creamy Celeriac Soup
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you
may need to add more chicken broth.
View Recipe: Baked Potato-and-Bacon Soup
This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo.
To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.
View Recipe: Carne con Papas
"I love tomato soup and have found a way to enjoy it when the weather gets cooler by using plum tomatoes," said reader Danese
Blackwell. "They are flavorful year-round."
View Recipe: Fresh Tomato Soup
Since this appetizer soup is a good source of protein, it works as a main dish if you double the portion size. White pepper
gives the soup mild heat; for more spice, stir in sambal oelek.
View Recipe: Hot and Sour Soup with Tofu
This soup is a filling and guilt-free choice that is reminiscent of potato soup. While delicious on its own, garnishing with
bacon really takes it up a notch.
View Recipe: Creamy Lentil Soup
Sausage fires a simple five-ingredient soup with smoky spice. We recommend serving with crusty bread for a well-rounded meal.
View Recipe: Sausage, Kale, and Bean Soup
The garbanzo beans provide plenty of protein for this meatless, one-dish meal. Polenta gives the dish a creamy base and balances
the spicy sauce.
View Recipe: Chickpea Stew Scented with Lemon and Cumin
This recipe is super simple with a big flavor payoff. Just combine all the ingredients and chill—could it get any easier?
We didn’t think so.
View Recipe: Gazpacho with Avocado and Cumin Chips
Adding turkey kielbasa lends this hearty soup recipe a rich, slow-simmered flavor even though it takes less than 30 minutes
View Recipe: North Woods Bean Soup
The traditional seafood stew of Provence, a bouillabaisse is typically made with tomatoes, onions, wine, olive oil, garlic,
herbs, fish and shellfish. Soak up the flavorful broth with Olive Bread or a crusty French baguette. While 8 cups of water
doesn't seem like much, it's enough to steam the lobsters. If clams are unavailable, substitute an equal amount of mussels.
View Recipe: Bouillabaisse
This is a thick puree of carrots and sweet potatoes garnished with a zesty cranberry topping. Storing and transporting is
easy: Place one cup soup, about one tablespoon relish, and 1 1/2 teaspoons parsley in separate containers. To serve, reheat
the soup; combine the relish and parsley, and garnish. Crisp breadsticks and a small wedge of sharp cheddar cheese complete
View Recipe: Carrot and Sweet Potato Soup with Cranberry Relish
If you like spicy food, you'll love this. Purchase corn muffins from your supermarket bakery to round out the meal.
View Recipe: Chipotle Chicken Tortilla Soup
You can use any firm whitefish in this classic tomato-based soup. For a more filling meal, serve with a small salad with fresh
veggies and a light vinaigrette.
View Recipe: Manhattan-Style Fish Chowder
Find flageolets, tiny French kidney beans, in specialty food stores or online at Indian Harvest. For a nice presentation, garnish with thyme sprigs.
View Recipe: Tiny French Beans with Smoked Sausage
Avoid using dark beer, which could make the soup too bitter. Toast the bread cubes a day ahead, cool, and store at room temperature.
Serve the soup in a tureen with the toasted bread cubes and chives on the side, and let guests help themselves.
View Recipe: Beer-Cheddar Soup
This fresh first-course cucumber soup features the addition of avocado, which lends the soup a creamy touch as well as gorgeous
View Recipe: Cucumber Soup
Nothing beats a bowlful of this classic seafood dish. Every ingredient has a significant role that melds into a beautiful
medley of flavors, evident with each bite.
View Recipe: Gulf of Mexico Gumbo
This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort food classic
on a cold day.
View Recipe: All-American Chili
It doesn't get more classic than chicken noodle soup, and this creamy recipe is certainly a favorite. For the sake of convenience,
we call for canned low-salt chicken broth. But, if you have a bit of time on your hands, feel free to use our recipe for Roasted Chicken Stock, if you are so inclined.
View Recipe: Roasted-Chicken Noodle Soup
This chilled soup recipe is filled with fresh ingredients and plated to impress. Serve with homemade pita chips for a low-calorie
View Recipe: Chunky Gazpacho with Sautéed Shrimp
This classic French braised beef, red wine, and vegetable stew—developed by Lia Huber—is simple and delicious. It stands above
all of our other beef recipes because it offers the homey comfort and convenience of pot roast yet is versatile and sophisticated
enough for entertaining. Garnish with chopped fresh thyme.
View Recipe: Beef Daube Provençal
Pumpkinseed kernels are also known as pepitas. They, along with a number of vegetables, create a warm and savory meal. Garnish
with parsley sprigs for a fresh presentation.
View Recipe: Pumpkin and Yellow Pepper Soup with Smoked Paprika
Galangal—a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute
ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells;
you'll need them to make the broth. Serve with rice noodles, if desired.
View Recipe: Tom Yum Goong
Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light
main course option, pair with a salad that's lightly dressed so it doesn't overpower the soup.
View Recipe: Carmelized Onion and Shiitake Soup with Gruyère–Blue Cheese Toasts
This black bean chili recipe gets a kick from chorizo sausage and smoky chipotle chiles. Our dish will pack the flavor and
we guarantee your taste buds will be ever grateful.
View Recipe: Black Bean and Chorizo Chili
Look for large tomatoes, as they're easier to work with. If you make the soup ahead, the flavors will meld with time, but
give the soup a quick stir before serving. Cheesy toasts add a bit of extra protein to this end-of-summer soup.
View Recipe: Minty Tomato Soup
Vatapa is a rustic Brazilian stew, a fiery blend with beer, coconut milk, and ground peanuts as its base. Made with leftover
turkey, it's a snap to prepare. Vatapa can be made up to 2 days in advance; keep it covered in the refrigerator. It will thicken
as it sits; just add a little water. Seed the jalapeño pepper to tame its heat.
View Recipe: Turkey Vatapa
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid
poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.
View Recipe: Creamy Tomato-Balsamic Soup
The minced ginger, minced garlic, mushrooms, and snow peas in this recipe require no preparation time at all. Find all those
ingredients in your supermarket's produce department.
View Recipe: Thai Shrimp and Chicken Soup
Celeriac and potatoes are the base of this deceptively rich soup. Serve as the first course of a refined menu.
View Recipe: White Velvet Soup
Straining this spicy-sweet soup gives the final product a velvety appearance and texture. Garnish with chopped fresh flat-leaf
View Recipe: Curry Ginger Butternut Squash Soup
This stew recipe is an easy way to feed your family meat and veggies in one dish. Readers rave it's quick, easy, and consistently
View Recipe: Ancho Pork and Hominy Stew
Infuse fresh mussels and clams with the sweet, smoky flavor of applewood chips for a tantalizingly unique grilled seafood
dinner. A white wine sauce reduction featuring clam juice and reserved liquor turns this dish into a truly extraordinary entrée.
Serve with grilled bread and a mixed green salad.
View Recipe: Smoky Mussels and Clams with White Wine Broth
Spoonfuls of seasoned buttermilk biscuit dough form light, fluffy dumplings in this classic American dish. Rosemary gives
a new twist to the expected flavor of the dumplings.
View Recipe: Chicken and Rosemary Dumplings
Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace
it with white wine if you wish.
View Recipe: French Onion Soup with Beef and Barley
Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially
View Recipe: Quick Fall Minestrone
There are many different versions of this Russian soup. Unlike this interpretation, many are chunky. If you puree the soup
as the recipe directs, you don't have to worry about precision when you're chopping. The simplest way to peel celeriac is
to remove the rough, knobby skin with a sharp chef's knife.
View Recipe: Borscht
Soaking the lentils in hot water helps them cook a bit more quickly when they're added to the soup. Because of rhubarb's likeness
to the tangy herb sorrel, this dish plays off classic lentil-sorrel soup.
View Recipe: Rhubarb-Lentil Soup with Crème Fraîche
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if
you prefer a thinner consistency.
View Recipe: Carrot-Parsnip Soup with Parsnip Chips
This clam chowder recipe is easy and tastes even better the next day. Want to talk about health benefits? The protein in the
milk benefits hair and skin, and the vitamin B12 from the clams and B6 from the potatoes nourish hair. Garnish with additional
View Recipe: Simple Clam Chowder
A traditional Texas-style chili, this stew packs a smoky punch from mildly spicy poblanos and a hot chipotle chile. Rinsing
the chipotle mellows the heat; skip that step for more fire.
View Recipe: Chili con Carne
Filled with two types of meat and baking potatoes, this hearty soup will warm up your family on a cold night. For a complete
meal, serve with an arugula salad.
View Recipe: Turkey and Potato Soup with Canadian Bacon
“Before cooking, soak the clams thoroughly to enhance their sweetness,” advises the recipe developer, reader Gordon Katz.
“I place them in a container, cover with water, add a touch of cornmeal, and keep them cool in the fridge for about an hour.”
View Recipe: Shellfish with Chipotle and Tequila
Black-eyed peas stand in for the white beans used in the traditional French dish. Be sure to continue simmering the pea mixture
after removing the duck to cool so the final texture will be thick and rich tasting.
View Recipe: Duck and Black-Eyed Pea Cassoulet
"I wanted to create a second course that is indulgent, rich, and pretty, too,” said Mary Drenne Ankar, Test Kitchen Professional.
“Funny: The first time we tried this and pureed the soup in a food processor, we almost decided to start over because the
texture wasn't smooth enough. But then we put it in the blender, and it came out perfectly creamy."
View Recipe: Crab Bisque
Herbes de Provence pack enough flavor to make additional herbs and spices unnecessary—thus, a short ingredient list. This
super easy and super fast soup will be a dinner time favorite in no time.
View Recipe: Turkey Soup Provençal
Serve with classic condiments such as sour cream, chopped green onions, and shredded cheddar cheese. For a thinner chili,
cook covered the whole time. You can prepare it a day ahead and refrigerate, or up to two weeks ahead and freeze (be sure
to thaw the chili overnight in the refrigerator). Look for masa harina, the corn flour used to make tortillas, in the Latin
foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.
View Recipe: Beef, Black Bean, and Chorizo Chili
This recipe gets high ratings from readers and it's no wonder. Our soup is at once healthy, light, and filling too! A garnish
of pesto before serving completes an already delicious bowlful.
View Recipe: Pasta-and-Chickpea Soup with Pesto
Processed cheese melts beautifully, giving this 30-minute broccoli and cheese soup a smooth texture and mild flavor. Broccoli
and Cheese Soup is a kid-friendly way to eat more veggies—making it a winner in our book!
View Recipe: Broccoli and Cheese Soup
Traditionally gumbo starts with a roux - a mixture of flour and fat that's cooked slowly until browned. In this recipe, named
for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.
View Recipe: Gramercy Crawfish Gumbo
Make a quick version of the classic soup for a refreshingly light supper. Toasted French bread topped with a light Boursin
cheese adds great flavor to the meal and is a tasty stand-in for the standard grilled cheese sandwich.
View Recipe: Tomato-Basil Soup
This recipe is said to have originated in Brunswick County, Virginia, in the 1800s. We spiced it up with a little smoked Spanish
paprika (available at gourmet specialty stores and some supermarkets). Use rotisserie chicken to speed up preparation. The
strong, smoky flavors in this dish pair well with Champagne or sparkling wine. It's a delicious combination that could become
a regular autumn weeknight treat.
View Recipe: Brunswick Stew with Smoked Paprika
To cut back on prep time, buy skinned, boned chicken breasts and preshredded cheese. This soup will be an instant satisfying,
and guilt-free favorite.
View Recipe: Cheddar Chicken Chowder
An adaptation of the classic Italian minestra, this recipe is full of late-summer produce: tomatoes, squash, fresh spinach, corn, and carrots. In cooler months, use peeled
acorn squash and Swiss chard in place of squash and spinach. We love this soup for its practicality, since it's convenient
for lunch or a simple dinner (just serve it with a tossed green salad and some crusty bread).
View Recipe: Garden Minestrone
Allow soup to stand 30 minutes at room temperature before serving. The flavor will come through better if you take the chill
off. Slice your basil and chop the avocado just before serving so it doesn't begin to brown.
View Recipe: Chilled Corn Bisque with Basil, Avocado, and Crab
Chock-full of vegetables, this one-pot ragout—a thick, well-seasoned stew—warms up a chilly winter evening. If you've never
had kale, this dish makes the most of its sweet, earthy flavor.
View Recipe: White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini
"This is a complete meal containing very little fat and loads of fiber and flavor,” said reader and recipe developer, Charlene
Chambers. “A truly guilt-free dinner."
View Recipe: Tuscan Chicken, Bean and Spinach Soup
Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust
flavor in this recipe for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano
because each imparts a different flavor to the final dish.
View Recipe: Cuban Black Bean Soup