Winter hit hard this year, didn’t it? The kind of cold that makes you question every life choice that led you outside. But here’s the thing—I’ve got your back with 18 cozy winter soups that’ll make those freezing nights actually bearable.
Look, I’m not talking about boring, bland stuff from a can. These winter soup recipes are the real deal. We’re talking rich, creamy broths that warm you from the inside out. Hearty vegetables and tender meats that stick to your ribs. Bold flavors that wake up your taste buds when everything outside looks gray and lifeless.
Whether you’re craving something classic like chicken noodle soup or want to shake things up with Thai coconut curry, I’ve got you covered. Each cozy soup comes with quick, no-nonsense instructions because who has time for complicated recipes when your fingers are frozen?
These aren’t just meals—they’re edible hugs in bowls. They’re what you crave after shoveling snow or when you’re curled up under three blankets binge-watching your favorite shows. Plus, most of these winter soups make enough for leftovers, which means future-you gets to enjoy them too. (You’re welcome.)
Ready to find your new favorite cold-weather comfort food? Let’s get cooking.
1. Chicken Noodle Soup
Okay, let’s start with the classic that never fails. This is the soup your grandma would make when you felt crappy, and honestly, it’s still the best medicine.
Quick Instructions:
- Melt 2 tablespoons butter in a large pot over medium heat
- Toss in diced onion, sliced carrots, and chopped celery—cook for about 5-10 minutes until soft
- Pour in 8 cups chicken broth and bring to a boil
- Add bite-sized chicken pieces (about 1 pound) and egg noodles (8 oz)
- Season with salt, pepper, dried basil, and oregano
- Simmer for 15-20 minutes until chicken is cooked and noodles are tender
- Garnish with fresh parsley
Total Time: About 30-40 minutes
The trick here? Don’t overcook the noodles. Nobody likes mushy noodles. If you’re making this for leftovers, cook the noodles separately and add them to each bowl when serving. Trust me on this one 🙂
2. French Onion Soup
This soup is basically cheese and onions having the best party ever in a bowl. It looks fancy but it’s actually pretty straightforward.
Quick Instructions:
- Melt 4 tablespoons butter in a large pot over medium-high heat
- Add 4 large thinly sliced onions and sauté for 7-10 minutes until softened
- Add garlic powder (½ teaspoon) and black pepper (1 teaspoon)
- Pour in 32 oz beef broth and 3 tablespoons Worcestershire sauce
- Bring to a simmer, cover, and cook for at least 10 minutes (longer = better flavor)
- Toast thick bread slices, top with Gruyere or provolone cheese
- Ladle soup into bowls, top with cheesy bread, broil until bubbly
Total Time: About 30 minutes (but the longer you simmer, the better)
FYI, the onions are the star here. Don’t rush them. Let them get all sweet and caramelized—that’s where the magic happens.
3. Tomato Soup
Creamy, dreamy, and pairs perfectly with a grilled cheese sandwich. This is comfort food at its finest.
Quick Instructions:
- Melt 4 tablespoons butter in a pot over medium heat
- Add chopped onion and sauté 10-12 minutes until golden and soft
- Toss in minced garlic (about 3 cloves) and cook 1 minute
- Add two 28-oz cans crushed tomatoes, 2 cups chicken stock, fresh chopped basil, 1 tablespoon sugar, and black pepper
- Bring to a boil, then reduce heat and simmer covered for 10 minutes
- Blend with an immersion blender until smooth (or use a regular blender in batches)
- Stir in ½ cup heavy cream and grated Parmesan cheese
- Simmer for another minute and season to taste
The sugar is essential—it balances the acidity of the tomatoes. Don’t skip it!
4. Broccoli Cheddar Soup
This is the soup that makes vegetables taste like a party. Seriously, if you’ve got kids who refuse to eat their greens, this will change their minds.
Quick Instructions:
- Melt 5 tablespoons butter in a large pot over medium heat
- Add ½ chopped onion and cook until soft (about 5 minutes)
- Sprinkle in ⅓ cup flour and stir for 1 minute to make a roux
- Slowly pour in 2 cups chicken stock while stirring
- Add 1 diced celery stalk, 2½ cups chopped broccoli florets, and 1 diced carrot
- Simmer for 15-20 minutes until broccoli is tender
- Stir in 2 cups whole milk and heat through
- Remove from heat and gradually add 2 cups shredded sharp cheddar cheese in small handfuls, stirring until melted
- Season with salt and pepper
Pro tip: Add the cheese off the heat so it doesn’t get grainy. Nobody wants grainy soup. Also, extra cheese on top is mandatory—don’t even think about skipping it.
5. Potato Leek Soup
This soup tastes way fancier than the effort required. Buttery, smooth, and absolutely luxurious.
Quick Instructions:
- Clean your leeks really well (they hide dirt between layers)
- Chop the white and light green parts only
- Melt 2 tablespoons butter in a large pot over medium heat
- Add chopped leeks, diced onion, salt, and pepper—cook 8-10 minutes until soft
- Toss in 4 cups diced potatoes, minced garlic, and 4 cups chicken broth
- Add fresh thyme sprigs
- Simmer covered for 20-25 minutes until potatoes are super tender
- Remove thyme stems and blend with an immersion blender until silky smooth
- Stir in 1 cup milk or cream
- Season to taste and add a squeeze of lemon juice for brightness
Leeks are the star here. They’ve got this mild, sweet onion flavor that’s just chef’s kiss. And blending everything makes it ridiculously creamy without needing a ton of heavy cream.
6. Butternut Squash Soup
Sweet, savory, and smooth as silk. This soup screams fall and winter in the best way possible.
Quick Instructions:
- Heat 2 tablespoons olive oil in a heavy pot over medium heat
- Add 1 chopped onion and 3 minced garlic cloves—cook for 5 minutes until soft
- Add 4-5 cups cubed butternut squash (peeled and seeded)
- Pour in 4 cups vegetable or chicken broth
- Bring to a boil, then reduce heat, cover, and simmer 15-20 minutes until squash is fork-tender
- Carefully transfer everything to a blender (or use immersion blender)
- Add salt and blend until super smooth
- Return to pot and adjust seasoning
Want to level this up? Roast the squash first for deeper flavor, or add a splash of coconut milk for extra creaminess. Some people top it with crispy bacon, and honestly, I’m not mad about it.
7. Corn and Potato Chowder
This soup is basically comfort in a bowl. Sweet corn, creamy potatoes, and crispy bacon? Yeah, it’s everything.
Quick Instructions:
- Cook 6 slices bacon in a large pot until crispy, then remove and set aside
- Keep 2-3 tablespoons bacon grease in the pot
- Add 1 diced onion, 1 diced celery stalk, and 1 diced carrot—cook 5 minutes until soft
- Toss in 3-4 diced potatoes, 4 cups corn kernels, salt, pepper, and ¼ teaspoon cayenne
- Pour in 4 cups chicken broth
- Simmer 10-15 minutes until potatoes are tender
- Stir in 1 cup heavy cream and 1 cup shredded cheddar cheese
- Cook until cheese melts
- Top with crumbled bacon and chopped chives
The bacon grease is non-negotiable here. That’s where all the flavor lives. Plus, everything tastes better with bacon on top—this is just science.
8. Moroccan Chickpea Soup
Need something that’ll wake up your taste buds? This spice-packed soup brings serious warmth and vibrant flavors to dreary winter days.
Quick Instructions:
- Heat 2 tablespoons olive oil in a large pot
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks—cook 5-8 minutes
- Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon ground coriander, and 1-2 teaspoons harissa paste
- Add 1 can diced tomatoes, 1 can chickpeas (drained), and ¾ cup red lentils
- Pour in 5 cups vegetable stock
- Bring to a boil, then simmer 12-15 minutes until lentils are cooked
- Blend about a third of the soup for creaminess (optional)
- Stir in fresh spinach and cook until wilted
- Finish with lemon juice and season with salt
The harissa is what makes this pop. If you like heat, go heavy on it. If not, dial it back. Either way, don’t skip the lemon juice at the end—it brightens everything up.
9. Thai Coconut Soup
Forget boring soups. This one’s bright, warming, and totally addictive with its coconut-based broth and bold flavors.
Quick Instructions:
- Heat 1 tablespoon oil in a large pot over medium heat
- Add 2 tablespoons minced ginger, 3 minced garlic cloves, 2 tablespoons red curry paste, and 1 stalk lemongrass (smashed)
- Cook, stirring, until fragrant (about 1-2 minutes)
- Pour in 4 cups chicken or vegetable broth, 1 tablespoon brown sugar, and 1 tablespoon fish sauce
- Simmer for 5 minutes
- Add 1 can coconut milk and 8 oz sliced mushrooms
- Cook 5-8 minutes until mushrooms are tender
- Add shrimp or tofu if desired and cook until done
- Stir in fresh lime juice
- Garnish with cilantro, scallions, and red chili slices
This soup is a total flavor bomb. The lime juice at the end is crucial—it balances all that rich coconut milk. IMO, extra chili oil on top makes it even better.
10. Chicken Curry Noodle Soup
Classic chicken noodle soup meets curry, and it’s absolutely next-level. Rich, creamy, with serious heat.
Quick Instructions:
- Heat 2 tablespoons olive oil in a large pot over medium-high heat
- Add 1 diced onion and sauté 5 minutes until soft
- Stir in 1 tablespoon grated ginger, 3 minced garlic cloves, and 2 tablespoons curry paste—cook 30 seconds
- Pour in 4 cups chicken broth, 2 cups water, and juice of 1 lime
- Add 8 oz noodles and bring to a boil
- Stir in 1 can coconut milk and 2 cups diced cooked chicken
- Reduce heat and simmer 10 minutes
- Add chopped basil, cilantro, and scallions
- Season with salt and pepper
11. Minestrone Soup
This Italian classic is packed with vegetables, beans, and pasta—it’s basically a garden in a bowl.
Quick Instructions:
- Heat 2 tablespoons olive oil in a large pot
- Add 1 diced onion, 1 diced zucchini, 2 diced carrots, and 2 diced celery stalks—sauté 10 minutes
- Add 2 tablespoons tomato paste and cook 2-3 minutes
- Toss in 1 can drained kidney beans, 1 can drained chickpeas, 1 can diced tomatoes (with juice), and 1 tablespoon Italian seasoning
- Pour in 4 cups vegetable broth
- Cover and simmer 20 minutes
- Add 1 cup small pasta and cook 10 more minutes
- Stir in minced garlic and fresh basil
- Top with Parmesan cheese
12. Classic Beef Stew
Okay, technically it’s a stew, but it’s basically thick soup with tender beef, potatoes, and carrots swimming in rich gravy.
Quick Instructions:
- Cut 2 pounds beef stew meat into 1-inch cubes
- Toss with 3 tablespoons flour, 1½ teaspoons salt, and 1 teaspoon pepper
- Heat 2 tablespoons olive oil in a large pot and brown beef in batches
- Add 1 chopped onion and 3 minced garlic cloves—cook 5 minutes
- Stir in ¼ cup tomato paste and cook 1-2 minutes
- Add 3 diced potatoes, 2 cups diced carrots, 2 diced celery stalks, fresh thyme, basil, and 2 bay leaves
- Pour in 4-6 cups beef broth
- Reduce heat to low, cover, and simmer 1.5-2 hours until beef is super tender
- Remove bay leaves and garnish with parsley
13. Lentil Soup
Healthy, hearty, and ridiculously easy. This soup is packed with protein and vegetables, plus it’s vegan-friendly.
Quick Instructions:
- Heat 2 tablespoons olive oil in a large pot
- Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks—cook 8 minutes until soft
- Stir in 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon curry powder, and ½ teaspoon thyme—cook 30 seconds
- Add 1 can diced tomatoes and cook 2-3 minutes
- Toss in 1 cup dried lentils (rinsed), 4 cups vegetable broth, and 2 cups water
- Season with 1 teaspoon salt, black pepper, and red pepper flakes
- Bring to a boil, then reduce heat and simmer 25-30 minutes until lentils are tender
- Stir in fresh spinach or kale until wilted
- Finish with a squeeze of lemon juice
14. White Bean Soup
Creamy, thick, and loaded with tender white beans. This soup is comfort food that happens to be healthy.
Quick Instructions:
- Blend half of 2 cans drained white beans with ¾ cup broth until smooth—set aside
- Heat 2 tablespoons olive oil in a pot
- Add 1 diced onion, 1 diced poblano pepper, 2 diced carrots, and 2 diced celery stalks—cook 5-8 minutes
- Stir in 1 can green chiles, 3 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon oregano, and ½ teaspoon coriander—cook 30 seconds
- Add remaining whole beans, 3¼ cups broth, and the blended bean mixture
- Simmer 10 minutes
- Season with salt and pepper
- Top with fresh cilantro
15. Creamy Mushroom Soup
Earthy mushrooms in a velvety, rich broth. This soup tastes like luxury but takes minimal effort.
Quick Instructions:
- Melt 2 tablespoons butter in a pot over medium heat
- Add 3 minced garlic cloves, 1-inch minced ginger, and ½ diced onion—sauté until soft
- Add 15 sliced mushrooms and cook until they release water and soften
- Sprinkle in 1½ tablespoons flour and 1 teaspoon salt—cook until aromatic
- Pour in 4 cups water and stir well
- Remove a few mushrooms, blend them smooth, and return paste to pot
- Simmer 5 minutes
- Add ½ teaspoon thyme, 1 teaspoon pepper, and ¼ cup cream
- Bring to a boil
- Garnish with fresh coriander or parsley
16. Split Pea Soup
This thick, hearty soup with chunks of ham is pure comfort. Perfect for using up leftover holiday ham.
Quick Instructions:
- Heat 2 tablespoons olive oil in a large pot
- Sauté 1 diced onion, 2 diced carrots, and 2 diced celery stalks for 3-4 minutes
- Add 3 minced garlic cloves and cook 1 minute
- Toss in 1 pound dried split peas (rinsed), 1 teaspoon thyme, salt, and pepper
- Add 1 bay leaf, 1 ham bone (or 2 cups diced ham), 4 cups chicken broth, and 4 cups water
- Bring to a boil, reduce to simmer, cover, and cook 50-60 minutes, stirring occasionally
- Remove ham bone, shred any meat, and return meat to pot
- Add 1 diced potato and cook 12 more minutes
- Remove bay leaf before serving
17. Easy Chili
Okay, chili is technically not soup, but who cares? It’s warm, hearty, and perfect for cold nights.
Quick Instructions:
- Brown 1-1.5 pounds ground beef with 1 diced onion over medium-high heat
- Season with salt and pepper, then drain excess grease
- Add 2 minced garlic cloves, 2 tablespoons chili powder, 2 teaspoons cumin, and ½ teaspoon oregano—cook 1-2 minutes
- Add 1 can tomato sauce, 2 cans drained beans (kidney or black beans), 1 can diced tomatoes, and ½ cup salsa
- Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon beef bouillon
- Bring to a simmer and cook 15 minutes (or simmer longer for deeper flavor)
- Top with shredded cheese, sour cream, and green onions
Total Time: 30 minutes (or simmer all day)
18. Italian Wedding Soup
Tiny meatballs, tender pasta, and fresh spinach in a fragrant, delicious broth. This soup is a crowd-pleaser.
Quick Instructions:
- Heat 1 tablespoon olive oil in a large pot
- Sauté 1 diced carrot, ½ diced onion, and ½ cup diced celery for 5 minutes
- Add 1 teaspoon minced garlic and cook 1 minute
- Pour in 4 cups low-sodium chicken broth and bring to a boil
- Remove casings from 3 Italian sausage links and roll meat into tiny ½-inch meatballs
- Drop meatballs into boiling broth and cook 4 minutes
- Add ½ cup Acini di Pepe pasta (or orzo) and cook 10-12 minutes until tender
- Stir in 3 cups baby spinach, 2 tablespoons chopped parsley, and 1 tablespoon oregano
- Cook until spinach wilts
- Season with salt and pepper
Total Time: 30 minutes
So there you have it—18 cozy winter soups that’ll get you through even the most brutal cold snaps. From classic chicken noodle to exotic Thai coconut curry, you’ve got enough variety to keep your winter soup rotation interesting all season long.
Here’s my honest advice: pick three recipes that sound good and make them this week. Seriously. Get a few batches going, portion them out, and stock your freezer. Winter soup meal prep is a game-changer when you’re too frozen to think about cooking from scratch.
My personal favorites? The French onion soup when I’m feeling fancy, chicken curry noodle when I need serious comfort, and that Moroccan chickpea soup when I want something healthy that doesn’t taste like punishment. But honestly, you can’t go wrong with any of these cozy soup recipes.
The best part about winter soups? They make your kitchen smell absolutely incredible while they simmer. Your whole house gets that warm, cozy vibe that makes winter feel less miserable and more… hygge, I guess? (Yeah, I went there.)
So grab your biggest pot, pick a recipe, and get that soup going. Your future self—the one who’s cold, tired, and starving after a long day—will thank you. And if you try any of these winter soup recipes, let me know which one becomes your go-to. Because nothing beats a good soup recommendation from someone who’s actually made it.
Stay warm out there, friends. Winter’s long, but at least we’ve got soup. 🍲
