70 Wholesome Soup Recipes to Warm You Up and Nourish Your Body

Nothing beats the comfort of a steaming bowl of soup on a chilly evening or a lazy weekend afternoon. From brothy classics to creamy purées, the following 70 recipes draw inspiration from kitchens around the globe and rely on ingredients you can find in most supermarkets. Each idea is designed to be nutritious, satisfying, and achievable in a home kitchen—no culinary school diploma required. Grab your favorite stockpot and start planning your next cozy meal.

1. Classic Chicken Noodle Soup

Simmering chicken thighs slowly in water creates a flavorful stock without much fuss. Add carrots, celery, and onions for richness, then stir in egg noodles during the final minutes so they stay tender. A sprinkle of fresh parsley brightens the bowl. This timeless favorite is gentle enough for sick days yet hearty enough for weeknight dinner.

2. Hearty Beef & Barley Soup

Chuck roast cubes become melt-in-your-mouth tender after a slow simmer with onions, carrots, and earthy mushrooms. Hulled barley thickens the broth and adds a pleasant chew. A splash of Worcestershire sauce deepens the savory flavor. Serve with crusty rye bread for an old-fashioned, stick-to-your-ribs meal.

3. Vegan Lentil & Spinach Soup

Brown lentils cook quickly and provide plenty of plant-based protein. A base of sautéed onions, garlic, and tomatoes builds depth without animal products. Baby spinach stirred in just before serving keeps its bright color and nutrients. Lemon juice at the end lifts every spoonful.

4. Creamy Tomato Basil Soup

Roasting canned or fresh tomatoes with a touch of olive oil concentrates their natural sweetness. Purée the mixture with vegetable stock, then finish with a splash of cream for silky texture. Torn basil leaves add fresh, peppery notes. Pair with a grilled cheese sandwich for the ultimate comfort combo.

5. Thai Coconut Chicken Soup (Tom Kha Gai)

Lemongrass, galangal, and kaffir lime leaves infuse coconut milk with fragrant citrus and spice. Tender chicken and straw mushrooms give the soup substance. A balance of fish sauce, lime juice, and a hint of chili brings classic Thai sweet-sour-salty heat. Serve over jasmine rice for a complete meal.

6. Rustic Tuscan Ribollita

Day-old bread thickens this traditional Italian soup, turning humble vegetables and cannellini beans into a filling dish. Kale or cavolo nero lends earthy flavor and a dose of vitamins. Ribollita literally means “re-boiled,” so leftovers taste even better the next day. A peppery splash of extra-virgin olive oil is the finishing touch.

7. Split Pea & Ham Soup

Using a leftover ham bone infuses the peas with gentle smokiness while letting you stretch an already budget-friendly ingredient. Split peas break down into a velvety base in about an hour. Carrots and celery add sweetness and balance. Top with crunchy croutons for contrast.

8. Roasted Butternut Squash Soup

Roasting squash caramelizes its sugars and intensifies flavor. After blending with vegetable broth, a touch of coconut milk creates a luxuriously smooth texture. A dash of nutmeg or curry powder can change the character with minimal effort. Toasted pumpkin seeds provide crunch and extra minerals.

9. French Onion Soup

Slowly caramelized onions turn deep brown and irresistibly sweet. Beef stock, a splash of dry white wine, and thyme round out the broth. The hallmark is a crusty crouton blanketed in broiled Gruyère that sinks into the soup as you eat. Serve very hot so the cheese stays gooey.

10. Mexican Black Bean Soup

Smoky chipotle peppers give canned or cooked black beans a gentle kick. Purée half the beans for body while leaving the rest whole for texture. Garnish with creamy avocado and a squeeze of fresh lime. It’s hearty enough for lunch yet light on the wallet.

11. Greek Avgolemono Soup

Eggs whisked with lemon juice create a silky, tangy liaison that thickens chicken broth without cream. The key is tempering: gradually add hot broth to the egg mixture so it stays smooth. A small handful of rice or orzo makes each serving satisfying. Bright, comforting, and naturally gluten-free.

12. New England Clam Chowder

Fresh or high-quality canned clams simmer with potatoes, onions, and celery in a rich dairy base. Bacon lends smoky depth, while a bay leaf keeps things aromatic. Use a light hand with thickener—chowder should be spoon-coating, not gloopy. Oyster crackers on the side are non-negotiable for many New Englanders.

13. Pho Ga (Vietnamese Chicken Pho)

Charred ginger and onion give the broth its signature sweetness, while star anise and cinnamon add warmth. Parboiled chicken keeps the stock clear and tender. Serve with rice noodles, lime wedges, Thai basil, and bean sprouts for diners to customize. A drizzle of hoisin or chili sauce is optional but popular.

14. Mushroom & Wild Rice Soup

Wild rice’s nutty bite pairs beautifully with the earthiness of cremini and shiitake mushrooms. A small amount of cream ties everything together without making the soup heavy. Vegetable or chicken stock both work nicely. Leftovers reheat well, making this ideal for meal prep.

15. Moroccan Harira

This North African staple marries lentils, chickpeas, and small noodles in a spiced tomato broth. Cinnamon and ginger provide subtle warmth, while fresh cilantro and lemon juice bring brightness. Traditionally served to break the fast during Ramadan, it’s nourishing any time of year. A few Medjool dates on the side echo Moroccan custom.

16. Creamy Broccoli Cheddar Soup

Sautéed onions create a flavor base, then broccoli simmers until tender. Blend part of the mixture for a thick texture while leaving some florets intact. Sharp cheddar adds rich flavor without needing loads of cream. Serve in a hollowed-out sourdough loaf if you’re feeling playful.

17. Italian Wedding Soup

Mini pork-beef meatballs cook directly in chicken stock, flavoring it along the way. Little pasta shapes like acini di pepe add body without overpowering. Leafy greens—often spinach or escarole—provide color and vitamins. Despite the name, it’s a weeknight classic rather than a nuptial specialty.

18. Korean Kimchi Jjigae

Aged kimchi supplies both heat and tang, making the broth deeply flavorful. Pork belly or canned tuna are common protein boosters; tofu keeps it lighter. Gochugaru (Korean chili flakes) turns the soup a vivid red. Serve with steamed rice to mellow the spice.

19. Potato Leek Soup

Sweating sliced leeks in butter draws out their mellow sweetness. Yukon Gold potatoes thicken the soup naturally when blended. For a classic French touch, finish with a splash of heavy cream. It’s equally delicious served chilled as vichyssoise during warmer months.

20. Caribbean Red Pepper & Sweet Potato Soup

Roasted red peppers and sweet potatoes blend into a naturally sweet base. A hint of Scotch bonnet pepper wakes up the palate—use sparingly if you prefer mild heat. Coconut milk rounds out the flavors with creamy richness. Garnish with chopped cilantro for a fresh finish.

21. Gazpacho Andaluz

Sun-ripened tomatoes, cucumber, bell pepper, and garlic are blended into a refreshing cold soup. Bread soaked in sherry vinegar gives body without tasting bready. Chill for at least two hours so flavors meld. It’s a lifesaver on sweltering days when you can’t face the stove.

22. German Goulash Soup

Paprika-laden broth and tender beef echo Hungarian roots but with a brothy German twist. Potatoes and bell peppers make it a one-pot meal. A pinch of caraway seed adds unmistakable Central European flair. It reheats beautifully for weekday lunches.

23. Japanese Miso Soup with Tofu

Dashi stock—made from kombu and bonito flakes—provides the delicate foundation. Whisk in mellow white miso off heat to keep aromas intact. Silken tofu and wakame seaweed contribute protein and minerals. Serve as a light starter or quick breakfast.

24. Pumpkin & Coconut Curry Soup

Canned pumpkin purée speeds things along without sacrificing nutrition. Thai red curry paste and coconut milk transform it into something exotic yet simple. Lime juice and fish sauce balance sweetness with acidity and umami. It freezes well, so make a double batch.

25. Seafood Gumbo

A well-browned flour-oil roux forms the backbone of authentic gumbo flavor. Shrimp, crab, and sometimes oysters join andouille sausage for a surf-and-turf effect. Filé powder or okra acts as a natural thickener. Always serve over fluffy white rice.

26. Hungarian Chicken Paprikash Soup

This lighter spin on chicken paprikash swaps dumplings for wide egg noodles. Sweet Hungarian paprika colors the broth a vivid orange-red. A spoonful of sour cream stirred in at the end lends silky texture. It’s comfort food with Central European charm.

27. Sopa de Tortilla

Simmer tomatoes, onions, garlic, and dried chiles to build a smoky base. Strain for a smooth texture, then add chicken broth and shredded chicken if desired. Crunchy fried tortilla strips soak up the flavors while retaining a pleasant chew. Finish with diced avocado, queso fresco, and a squeeze of lime.

28. Chickpea Minestra (Minestra di Ceci)

Canned chickpeas keep prep time minimal, while a parmesan rind simmered in the pot imparts savory depth. Tomatoes, garlic, and rosemary make the aromatics unmistakably Italian. Drizzle each serving with fruity olive oil. Crusty ciabatta completes the experience.

29. Creamy Cauliflower & White Bean Soup

Puréed cannellini beans add creaminess without dairy. Roasted cauliflower develops nutty notes that shine through the mild broth. A little smoked paprika turns it from ordinary to memorable. It’s both vegan and protein-packed.

30. Argentine Locro

Hominy, winter squash, and white beans create a velvety base traditional to Andean regions. Chorizo and smoked pork add depth and a whisper of spice. Locro is often served on Argentina’s Independence Day but works anytime cold weather hits. A sprinkle of green onion salsa called “quiquirimichi” cuts the richness.

31. Spinach & White Bean Tuscan Soup

Cannellini beans simmer with garlic, onions, and vegetable stock until tender. Fresh spinach wilts in seconds, preserving its color and nutrients. A pinch of red pepper flakes adds gentle heat. Serve with plenty of grated parmesan and a hunk of crusty bread.

32. Turkey Meatball & Orzo Soup

Lean turkey meatballs lighten the traditional beef version without skimping on flavor. Orzo cooks right in the broth, soaking up savory juices. Carrots and celery keep things classic and kid-friendly. Fresh dill stirred in at serving time adds aromatic lift.

33. Spicy Tomato & Red Lentil Soup

Red lentils break down quickly, thickening the soup in under 30 minutes. Cumin, coriander, and a pinch of cayenne build manageable heat. Blend until smooth or leave it rustic—your choice. A dollop of yogurt cools things off and adds creaminess.

34. New Mexican Green Chile Stew

Roasted Hatch green chiles provide unmistakable smoky spice. Cubed pork shoulder becomes fork-tender after a slow simmer. Potatoes soak up all that flavor, turning buttery soft. Serve with warm tortillas to scoop every last bite.

35. Salmon Chowder

Fresh or canned salmon offers omega-3s in a velvety dairy broth. Sweet corn and diced potatoes give pleasant texture. A hint of dill brightens the rich flavors. It’s a lighter take on traditional clam chowder.

36. Lebanese Shorbat Adas

Red lentils simmer quickly with onions, carrots, and cumin, resulting in a silky, protein-rich soup. A squeeze of lemon right before eating adds tart freshness. Many families serve it as part of a mezze spread. It’s equally good on its own with warm pita.

37. Crab & Corn Chowder

Sweet corn and delicate lump crab meat create a summery version of chowder. A light cream base lets the seafood shine. Old Bay seasoning hints at the Chesapeake Bay. Serve with oyster crackers or crusty sourdough.

38. Pho Bo (Vietnamese Beef Pho)

Long-simmered beef bones yield a clear, deeply flavored broth scented with star anise and clove. Thin slices of raw beef cook instantly when ladled with boiling broth. Fresh herbs, bean sprouts, and lime allow customization. It’s breakfast comfort food in Vietnam, dinner favorite elsewhere.

39. Cream of Asparagus Soup

Spring asparagus shines in this velvety purée. Simmer stalks with onion and a bit of potato for natural thickening, then blend. A splash of cream and a squeeze of lemon balance richness with brightness. Serve hot or gently chilled.

40. Caribbean Callaloo Soup

Callaloo leaves—or spinach in a pinch—cook down into a lush mixture with okra, onion, and coconut milk. Crab or salted pork often adds savoriness. Scotch bonnet pepper lends optional heat. It’s a Saturday staple in Trinidad yet easy to replicate anywhere.

41. Italian Farro & Kale Soup

Nutty farro keeps its bite even after long cooking, making each spoonful interesting. Kale adds hearty greens that won’t wilt away. Tomato paste stirred into the soffritto gives the broth depth. Finish with parmesan for umami richness.

42. Borscht

Beets lend a sweet, earthy flavor and vibrant color. Beef stock or vegetable broth both work, depending on preference. Carrots, cabbage, and potatoes make it a full meal. Sour cream and fresh dill are traditional toppers.

43. Zuppa Toscana

This restaurant favorite combines spicy Italian sausage, tender potatoes, and ribbons of kale. A touch of cream gives the broth richness while keeping it brothy, not thick. Red pepper flakes bring gentle heat. It’s easy to scale for a crowd.

44. Chicken Tortilla Soup

A tomato-chicken broth gets smoky flavor from fire-roasted tomatoes and a bit of chili powder. Shredded chicken, corn, and black beans add heft. Crispy tortilla strips provide crunch right before serving. Avocado slices cool things down.

45. Sausage & Kale White Bean Soup

Browning Italian sausage sets a savory tone from the start. Cannellini beans contribute protein and creamy texture. Kale stands up to longer simmering without losing color. A hit of lemon zest brightens the finish.

46. Moroccan Spiced Carrot Soup

Carrots blend into a naturally sweet base that pairs well with cumin, coriander, and ginger. Vegetable stock keeps it light, while a spoonful of honey enhances the carrots’ sweetness. A swirl of yogurt adds tangy contrast. Serve with warm flatbread.

47. Spanish Sopa de Ajo

Stale bread, olive oil, and loads of garlic transform into a comforting Castilian classic. Smoked paprika turns the broth a warm terracotta hue. A poached egg cracks into the hot soup, enriching every bite. It’s proof great food can be born from pantry staples.

48. Persian Ash Reshteh

This festive soup brims with herbs, legumes, and flat noodles called reshteh. Turmeric-spiced broth gains tang from whey-like kashk or a swirl of Greek yogurt. Garnishes of fried onions and mint oil add aroma and crunch. It’s traditionally served during Nowruz, the Persian New Year.

49. Belgian Waterzooi

Originally made with fish, modern versions often feature tender poached chicken. Leeks, carrots, and celery cook in a light cream and egg-yolk thickened broth. Fresh tarragon offers a delicate herbal note. Serve with boiled potatoes or crusty bread to soak up the sauce.

50. Smoky Ham & Potato Chowder

Diced smoked ham flavors the creamy broth while providing hearty bites. Potatoes simmer until tender, naturally thickening the soup. A bit of smoked paprika amplifies the ham’s smokiness. It’s weeknight-friendly thanks to simple ingredients.

51. Thai Tom Yum Goong

Lemongrass, galangal, and kaffir lime create a fragrant foundation. Shrimp cook quickly in the hot, sour, and slightly spicy broth. Fish sauce and lime juice balance sweet and salty notes. Serve with steamed jasmine rice to tame the heat.

52. West African Peanut Stew

Peanut butter transforms tomato broth into a creamy, protein-rich base. Sweet potatoes provide sweetness and body. Collard greens or spinach add vibrant color and vitamins. It’s naturally gluten-free and vegan when vegetable broth is used.

53. Creamy Chickpea & Rosemary Soup

Blending half the chickpeas makes the soup velvety while leaving some whole for texture. Fresh rosemary perfumes every sip without overpowering. A drizzle of good olive oil rounds out the flavors. Serve with toasted focaccia.

54. Korean Doenjang Jjigae

Fermented soybean paste (doenjang) lends deep umami and gentle funk. Zucchini, potatoes, and tofu soak up the savory broth. Chili flakes can be added to taste for spice. It’s a staple side dish that often steals the show.

55. Vietnamese Crab & Asparagus Soup (Súp Măng Cua)

Delicate crab meat and tender asparagus tips swim in a lightly thickened chicken broth. Beaten egg drizzled in hot liquid forms silky ribbons. A dash of white pepper provides subtle heat. It’s often served at Vietnamese celebrations.

56. Italian Pumpkin & Sausage Soup

Sweet pumpkin purée meets spicy Italian sausage for an irresistible sweet-savory mix. Sage and a hint of nutmeg echo classic fall flavors. A little cream smooths out the broth. Serve with toasted pumpkin seeds for crunch.

57. Chinese Hot and Sour Soup

Black vinegar supplies the sour tang, while white pepper brings assertive heat. Wood ear mushrooms and bamboo shoots contribute signature crunch. Silken tofu and egg ribbons add protein. It’s quick to cook once all ingredients are prepped.

58. Indian Mulligatawny

This Anglo-Indian hybrid combines curry spices with a creamy lentil or rice base. Apples or coconut milk lend gentle sweetness. Chicken pieces make it more substantial, though vegetarian versions abound. Serve with steamed basmati rice.

59. Finnish Salmon Soup (Lohikeitto)

Fresh salmon, potatoes, and leeks simmer in a milk-enriched broth. Dill is essential for authentic Scandinavian flavor. A knob of butter stirred in before serving adds richness. It’s traditionally enjoyed year-round despite Finland’s long winters.

60. Jamaican Pepper Pot Soup

Leafy callaloo stews with coconut milk, okra, and aromatics for a velvety finish. Salted meat or crab adds depth and protein. Scotch bonnet delivers fiery personality—remove seeds for milder heat. A squeeze of lime brightens each serving.

61. Broccoli Rabe & Cannellini Soup

Bittersweet broccoli rabe balances the creamy white beans. A touch of garlic and chili flakes keeps flavors lively. The soup comes together in under 30 minutes, perfect for busy nights. Serve with a drizzle of extra-virgin olive oil.

62. Shoyu Ramen

Clear chicken-pork stock seasoned with soy sauce creates a savory yet light broth. Springy wheat noodles soak up flavor without going soggy. Classic toppings include chashu pork, menma bamboo shoots, and a marinated soft-boiled egg. Enjoy immediately for peak noodle texture.

63. Cullen Skink

Smoked haddock infuses milk with subtle briny flavor. Potatoes add body, while onions lend sweetness. Some cooks blend part of the soup for thickness, leaving flakes of fish intact. It’s a Scottish coastal classic that feels luxurious yet rustic.

64. Chinese Sweet Corn & Chicken Soup

Creamed corn and chicken broth form a naturally sweet base. Small chicken shreds and silky egg ribbons make it kid-friendly. White pepper amps up aroma without visible spice. It’s a go-to starter in many Chinese restaurants, simple to recreate at home.

65. Ethiopian Misir Wot

Berbere spice gives red lentils smoky heat and vibrant color. Clarified butter known as niter kibbeh adds layers of warm spice. The stew thickens naturally as lentils break apart. Scoop it up with tangy injera instead of a spoon.

66. Beet & Fennel Soup

Roasted beets pair with sautéed fennel for a surprisingly sweet-licorice combination. A splash of orange juice brightens the flavors. Blend until ultra-smooth for a show-stopping color. A dollop of Greek yogurt adds creamy contrast.

67. White Chicken Chili

Great Northern beans and shredded chicken form the foundation of this lighter chili. Green chiles provide gentle heat without turning the broth red. A bit of cream cheese or sour cream thickens and mellows the spice. Top with cilantro, cheese, or crushed tortilla chips.

68. Creamy Zucchini Basil Soup

Sautéed onions and garlic give zucchini a flavor boost before simmering. A handful of fresh basil blended in at the end keeps the color bright. Greek yogurt replaces heavy cream for a lighter finish. It’s delicious warm or chilled.

69. Spicy Posole Rojo

Dried guajillo and ancho chiles create a deep red, mildly spicy broth. Pork shoulder becomes succulent after a long simmer. Hominy kernels add chewy texture. Serve with shredded cabbage, radishes, and lime wedges for crunch and zing.

70. Chilled Avocado Cucumber Soup

Ripe avocados and crisp cucumbers blend into a silky, no-cook soup perfect for hot days. Greek yogurt or kefir adds tang and protein. A squeeze of lime and a handful of mint keep flavors bright. Chill for at least an hour before serving to let it thicken naturally.