Love the convenience of a one-dish meal simmering on the stovetop? Then prepare one of these top-rated soup recipes for some no-fuss hearty comfort food.
In honor of our 25th anniversary, we compiled a collection of our readers' best-loved soup recipes from the past 25 years.
Based on research from MyRecipes.com, we pulled the Cooking Light recipes that received the most votes and highest star ratings.
First up: This delicious and comforting soup tastes like it took hours to make, yet is ready to eat in just 20 minutes. Provide a toppings bar of crumbled bacon, shredded cheddar cheese, and thinly sliced green onions so family members can pick and choose their favorites.
View Recipe: Loaded Potato 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
With more than 50 stellar reviews, this traditional American chili recipe hits the spot. We love what meredith had to say: “I love chili – and this is the best chili recipe I have ever tried. I will stop trying new recipes and use this
one from now on. This is how chili should taste.” Like most chilis, this version tastes even better the next day.
View Recipe: All-American Chili
Few things are more welcome than a hearty bowl of New England Clam Chowder. Bacon crumbled atop each serving is the key to
this chowder's deep, satisfying smokiness. We enjoy this hearty, simple soup with crusty bread, a tossed green salad, and
a crisp sauvignon blanc.
View Recipe: New England Clam Chowder
All stews are wonderfully warm and comforting, but this recipe stands out for its simplicity and versatility. Spend 10 minutes
browning the meat and garlic, then toss in the oven or slow cooker and your work is done. Ingredients you likely have in your
pantry right now combine for deep flavor that can be a weeknight family dinner as easily as the centerpiece of a fancy party.
View Recipe: Beef Daube Provençal
Try a new take on tortilla soup by adding chipotle-spiked meatballs to the mix. If you can't find fresh corn on the cob, substitute
2 cups frozen corn kernels, and broil them with peppers. Use a few extra chipotle chiles to spice up a pot of beans, rice,
stews, or canola mayonnaise.
View Recipe: Tortilla Meatball Soup
This three-step recipe (roast, blend, simmer) is an easy and flavorful way to warm up with a creamy vegetable-based soup on
a chilly fall afternoon. And according to cathyr, the soup is not only tasty, but also makes for a bright presentation. “This soup was SPECTACULAR!,” she says. “Gorgeous
color, luscious flavor, velvety texture! My mom and my neighbor both raved!”
View Recipe: Roasted Butternut Squash and Shallot Soup
A unique blend of herbs and spices find their home in this one-dish-wonder. The broth—infused with saffron, thyme leaves,
and orange rind—pairs magnificently with a white flakey fish of your choosing. We suggest sustainable options like wild-caught
Pacific flounder or wild-caught Alaskan halibut.
View Recipe: Saffron Fish Stew with White Beans
Take your basic beef stew to the next level by making this simple, fragrant beef tagine featuring butternut squash. A "tagine"
is a cone-shaped cooking vessel commonly used in North Africa. The unique shape allows the meat to slow cook for a luscious,
tender texture. You can buy tagines at most cookware stores, or use a heavy-bottom Dutch oven like we do in this recipe.
View Recipe: Beef Tagine with Butternut Squash
Enjoy soup in the summertime by making this satisfying chowder featuring the season's best produce. A topping of cheese and
bacon gives the soup extra kid appeal. Serve with this easy bruschetta: Top toasted baguette slices with a mixture of chopped
tomato, basil, olive oil, balsamic vinegar, and salt.
View Recipe: Summer Squash and Corn Chowder
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
Using canned beans and chicken broth make this crowd-pleasing chili convenient. Roasting turkey tenderloins is easy and lower
in sodium than buying deli turkey. Skinless, boneless chicken breasts are another option.
View Recipe: White Bean and Turkey Chili
Fresh tomato and basil are the stars of this classic summertime tomato soup recipe. Low-fat milk and light cream cheese keep
it healthy. Serve with a slice of French bread baguette.
View Recipe: Tomato-Basil Soup
This "outstanding" reader-rated recipe could quite possibly be even better the second day—as is common with stews. The extra
time will allow the flavors to meld and develop in a way that will bring out that beloved slow-cooked taste.
View Recipe: Chicken Verde Stew with Hominy
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. Reader and recipe developer Jamie Miller created this recipe for her husband
who loves Mexican food. "This recipe is everything you'd find in a fajita in a healthy, tasty soup instead."
View Recipe: Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
This reader- and staff-favorite stew, layered with complex flavors from caraway seeds, sweet raisins, and full-bodied Guinness
Draught, pays homage to the best of Irish cooking. You may not get a chance to freeze any leftovers; Executive Food Editor,
Ann Taylor Pittman, promises “This meaty stew is so good, I sopped up every drop of the gravy-like broth with bread.”
View Recipe: Beef and Guinness Stew
Start with shredded cooked chicken breast and transform your dinner tonight into restaurant-quality Thai cuisine. The coconut
milk gives the soup a creamy, smooth texture.
View Recipe: Coconut-Curry Chicken Soup
This recipe proves that hearty chili doesn’t necessarily mean meat on the ingredient list. The variety of beans give great
texture and flavor.
"According to me, my husband, and my in-laws, this is the BEST chili (not just vegetarian chili) we have ever eaten," raves AlyBoudreau18. "It is so fresh, hearty and whomever said the flavor was 'exceptional' was spot on! I want a second serving everytime I eat it!"
View Recipe: Three-Bean Vegetarian Chili
Light cheese and a flour-and-milk mixture keep this soup creamy but surprisingly low in fat. Make a batch and reheat throughout
the week for effortless and satisfying meals.
View Recipe: Chicken and Wild Rice Soup
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
Make this low-calorie chili in just 20 minutes for a quick, one-pot supper. Serve with corn bread to complete the meal.
Reviewer KelleyHepler loved it: "This chili is AWESOME! I make a lot of Cooking Light recipes, but this is over the top. My husband isn't fond of ground turkey, but he can't get enough of this chili."
View Recipe: Turkey and Bean Chili
Hearty, healthy lentils get a spicy and saucy Indian treatment thanks to curry powder, coconut milk, and chopped jalapeño
pepper. A dollop of Greek yogurt and a sprinkling of fresh cilantro leaves tames the heat.
View Recipe: Indian-Spiced Lentils and Lamb
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
A simple white sauce of flour and reduced-fat milk is the base for this supercreamy soup. To save time, bake the potatoes,
shred the cheese, chop the onions, and cook the bacon in advance.
View Recipe: Baked Potato Soup
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