12 of My Very Favorite Soup Recipes

No matter the time of year, there is something so comforting and familiar about a warm (or cold!) bowl of soup. I’m so excited to share with you 12 of my very favorite soup recipes!  Whether it be a creamy cup of potato soup with cheddar sprinkled on top, a cold summertime gazpacho, or a hearty beef vegetable soup straight off the stovetop, there is a soup for any occasion! The great thing about soup is that it’s really the perfect meal! With the right ingredients, it’s hearty enough for dinner, and with the right portioning, it’s light enough for a quick lunch. I hope you enjoy making (and eating) each of these soup recipes just as much as I did.

12 Hearty Soup Recipes - CWLB

Loaded Potato Cheese Soup with a Kick

This soup is for those who like a bit of kick in their food. The red chili pepper flakes and the shredded pepper Jack cheese add just the right amount of heat to this potato cheese soup. However, the spice isn’t overpowering, which makes this one of the best potato soup recipes you’ll make. The flour and half and half help thicken this recipe to a perfect consistency. The “loaded” part of this easy soup comes from the bacon, hash browns, shallots, and the other tasty ingredients. This potato cheese soup is a definite crowd-pleaser that you will find yourself wanting to make again and again.


2 cups chicken broth, divided
8 strips bacon, browned and crumbled
2 cups half and half
1 bag frozen shredded hash browns
2 ribs of celery, chopped
1 large shallot, chopped
8 ounces shredded pepper Jack cheese
salt and pepper
2 cloves garlic, minced
1/4 cup Italian parsley, chopped
1/4 teaspoon red chili pepper flakes
1 tablespoon chives
2 teaspoons flour
sour cream and cheese, for serving


  1. In a small bowl, whisk the flour with 1/4 cup broth. Set aside.
  2. After browning the bacon, sauté the celery, shallots, and garlic until soft in a large pot.
  3. Season with salt, pepper, and chili flakes.
  4. Add the half and half, hash browns, and remaining broth to the pot.
  5. Bring to a boil, stirring occasionally.
  6. Slowly drizzle in the flour/broth mixture while stirring.
  7. Turn the heat to low and simmer until the soup has thickened and the potatoes are tender.
  8. Remove the soup from the heat.
  9. Stir in cheese by the handful, being sure it is combined before adding more.
  10. Stir in half of the bacon and all of the chopped parsley.
  11. Serve with a dollop of sour cream, shredded cheese, chopped chives, and additional bacon on top.

Super Easy Slow Cooker Potato Soup

This Super Easy Slow Cooker Potato Soup could feed a whole army of hungry people (or at least just your hungry family). Soups are almost always simple dishes to make, but this easy potato soup recipe makes things even more of a breeze. Simply toss the ingredients into a large slow cooker on LOW for 8 hours or on HIGH for 4 hours. You can go about your hectic day without having to worry about what’s for dinner. This recipe for potato soup is sure to become one of your favorites!


12 medium red potatoes, cubed (not peeled)
2 teaspoons fresh parsley, chopped
1 tablespoon butter
3 slices bacon, cooked and crumbled
1 large onion, diced
2 cloves garlic, minced
1 cup heavy cream
5 cups chicken stock
1 cup Cheddar cheese
1 cup sour cream
salt and pepper
1/4 cup chives
1 can cream of potato soup


  1. Sauté the onions and garlic in butter.In a large slow cooker, add the potatoes, bacon, chicken stock, onion mixture, soup, and seasoning.
  2. Cook on high for 4 hours or low for 8 hours until the potatoes are tender.
  3. In a microwaveable bowl, heat the heavy cream for 1 minute.
  4. Stir the heavy cream into the slow cooker.
  5. Stir in the parsley, cheese, sour cream, and chives.
  6. Garnish each bowl with a dollop of sour cream, a sprinkle of cheese and chives, and serve warm.
  7. Serve with warm crusty bread and honey butter.

Old-Fashioned Potato Leek Soup

This Old-Fashioned Potato Leek Soup is so creamy and delicious. If you’re looking for the perfect recipe for potato soup, this is definitely it. The leeks and onion slightly caramelize in the cooking process to round out the flavor of this easy potato soup. Once the potatoes have boiled and softened, blend the ingredients together to reach your desired consistency. The bright taste of parsley helps to lighten this recipe and keep it from feeling too heavy. Add sour cream, shredded cheese, green onions, or your other favorite toppings (bacon, anyone?) and serve hot. Enjoy this tasty potato soup during the cool fall months.


2 tablespoons olive oil
5 Yukon Gold potatoes, diced
1 leek, chopped and rinsed well
1 medium onion, diced
1/4 tablespoon Italian parsley
salt and pepper
5 cups water
2 cups half and half, warmed
Sour cream, shredded Italian mix cheese, and green onion for serving
Crumbled bacon for serving


  1. In a large pot, heat olive oil over medium-high heat.
  2. Sauté onion and leek until softened.
  3. Add potatoes, salt, pepper, and water.
  4. Bring to a boil, reduce heat to low, and simmer for 20 to 30 minutes until the potatoes are tender.
  5. Remove from the heat.
  6. Add the half and half and parsley.
  7. Using a blender, puree the mixture to desired consistency. The soup will thicken as it’s pureed.
  8. Adjust seasoning, if desired.
  9. Serve with a dollop of sour cream, a sprinkle of shredded cheese and bacon, and a bit of green onion.

Creamy Tomato and Basil Soup

For a deliciously easy homemade tomato soup recipe, look no further. This dish can be ready in under a half hour and only requires about ten ingredients! This delicious and creamy soup is best served immediately and with a grilled cheese sandwich. The next time you’re thinking about having soup for dinner don’t reach for a can. You probably already have most of the ingredients for this easy recipe in your house anyway! While this recipe is almost as easy as opening up a can, it’s far more delicious.


2 tablespoons olive oil
2 tablespoons sugar
4 cloves garlic, minced
1/4 cup half and half
1 large onion, diced
1/4 cup fresh basil leaves, chopped
2 (28-ounce) cans plum tomatoes or crushed tomatoes
1 tablespoon fresh oregano, minced
1 cup chicken broth
salt and pepper


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the garlic and onions and sauté until the onions are soft, about 5 minutes.
  3. Add the tomatoes, chicken broth, and sugar to the pot.
  4. Bring to a boil and reduce heat to low.
  5. Simmer for about 10 minutes.
  6. Remove from the heat and add the seasonings and the half and half.
  7. Using a blender or immersion blender, puree the soup until there are no large pieces of tomato remaining.
  8. Serve with a grilled cheese sandwich.

Get creative with the grilled cheese!  Check out some of these ideas!

Summer Cold Tomato Soup

For an unexpected summer dinner recipe, try this super easy Summer Cold Tomato Soup. The only equipment you need is a blender or food processor and you don’t even have to turn on the stove for this tasty soup recipe. This really is the best tomato soup recipe for the summer months because it utilizes ingredients that are in season and it is served cold for those hot summer days. Just be sure to let it chill in the refrigerator for at least 4 hours before serving to let the flavors come together. Your family will love this Summer Cold Tomato Soup!


1/2 an English cucumber
1 jalapeno pepper, seeded
1 red bell pepper and halved
1 green bell pepper
1 cup tomato juice
1/2 red onion
juice of half a lemon
3 large vine-ripened tomatoes
salt and pepper to taste


  1. In a food processor, add half of the cucumber and half of each type of pepper.
  2. Pulse until the veggies are minced evenly but not pureed.
  3. Pour into a large bowl and set aside.
  4. In a blender, add the remaining ingredients and blend until smooth.
  5. Add this mixture to the bowl of chopped veggies.
  6. Stir to combine. The soup will be thick and chunky.
  7. Chill in the fridge for 4 hours before serving.

Rustic Red Pepper and Tomato Soup

If you’re looking for a new recipe for tomato soup, we’ve got just the recipe! We promise that this recipe for Rustic Red Pepper and Tomato Soup will be the best tomato soup recipe that you will ever make. The tomatoes and red peppers give this soup its signature red color. Fresh basil stirred in at the end adds a fresh pop of green. To make this recipe vegetarian, simply substitute the chicken broth for vegetable broth and adjust spices as needed. This delicious tomato soup is hearty and perfect for a chilly fall or winter day.


2 tablespoons butter
1 (28-ounce) can of whole peeled plum tomatoes
2 medium red bell peppers, chopped
2 cups low-sodium chicken broth
1/2 white onion, diced
1 small shallot, diced
1 teaspoon sugar
3 cloves garlic, chopped
1/2 tablespoon kosher salt
1 cup dry red wine
1/2 teaspoon fresh ground pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme, chopped
1/3 cup heavy cream
1/3 cup fresh basil, chopped
1 teaspoon smoked paprika


  1. In a large soup pot, sauté the peppers, onions, and shallots in butter over medium-high heat until soft and slightly golden.
  2. Add the garlic and stir until fragrant.
  3. Deglaze the pot with red wine.
  4. Add the tomato paste, thyme, and paprika. Stir well.
  5. Add the can of tomatoes (with juices), chicken broth, sugar, salt, and pepper.
  6. With a large spoon or a potato masher, “smash” the tomatoes into chunks.
  7. Bring the soup to a boil and then reduce the heat to medium-low and simmer for 15 minutes.
  8. Remove from the heat and stir in the cream and fresh basil.
  9. Taste and adjust seasoning if needed.
  10. Serve with a crispy grilled cheese sandwich.

Veggie Kale and White Bean Soup

This Veggie Kale and White Bean Soup is chock-full of fresh vegetables and herbs. For this homemade vegetable soup recipe, the kale is added at the end so that it gets warm but not wilted. This vegetarian soup is still hearty enough for a meal and the cannellini beans even pack a little bit of protein. With fresh zucchini and squash, this homemade vegetable soup recipe is perfect for spring and summer with those in-season vegetables.  Serve this flavorful soup with some freshly baked bread for a delicious and complete meal. Light and full of flavor, this Veggie Kale and White Bean Soup is perfect for chilly spring nights.


3 tablespoons olive oil
1 bay leaf
1 cup chopped carrots
1 cup Baby Bella mushrooms, coarse chop
1 cup chopped celery
1 small zucchini, chopped
4 shallots, chopped
1 small yellow squash, chopped
3 cloves garlic, minced
1 cup dry white wine
1 pound kale leaves, stripped of ribs and stems
2 cans cannellini beans, drained and rinsed
juice of half of a lemon
4 cups vegetable broth
3 tablespoons fresh parsley, chopped
3 fresh sprigs of thyme


  1. Heat olive oil over medium heat in a large soup pot.
  2. Add carrots, celery, shallots, and garlic. Cook until tender.
  3. Add white wine and simmer until liquid is reduced.
  4. Add beans, broth, thyme, and bay leaf.
  5. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  6. Add mushrooms, zucchini, and squash. Simmer for 5 minutes.
  7. Add kale and lemon juice.
  8. Stir in fresh parsley, and remove bay leaf before serving.

Beef and Barley Vegetable Soup

For an incredibly hearty soup recipe, this Beef and Barley Vegetable Soup is also incredibly easy. The prep work is minimal, leaving you to let this homemade soup simmer and make your entire house smell amazing. With the beef, barley, and vegetables this easy soup recipe is already a complete meal. There’s also a very good chance that you have all of these ingredients in your kitchen already, so this vegetable beef soup recipe could be ready for dinner tonight! Serve with warm bread to soak up every last drop of this Beef and Barley Vegetable Soup.


1 1/2 pound stew meat
3 cups Yukon gold potatoes, cubed
1 (16-ounce) package baby carrots, halved
1 cup frozen green beans
1 cup onion, chopped
1 cup quick-cooking barley
1 cup dry red wine
salt and pepper
28 ounces canned diced tomatoes
bay leaf
olive oil
16 ounces tomato juice


  1. In a large soup pot, brown meat in olive oil.
  2. Remove from the pan and set aside.
  3. Stir in all carrots and onions and cook until onions are translucent.
  4. Deglaze the pan with red wine.
  5. Return beef to the pot, including any juices that accumulated.
  6. Bring to a simmer, add seasonings, canned tomatoes and juice, and bay leaf.
  7. Simmer for 1 hour.
  8. Add the potatoes and barley, simmer until all veggies and meat are tender, about 10 minutes.
  9. Add green beans and cook for 5 more minutes.
  10. Serve immediately.

Quick and Easy Minestrone

Homemade soup is one of the most comforting meals, but it often takes a long time to prepare. That’s what inspired this Quick and Easy Minestrone recipe! It takes just thirty minutes from start to finish but tastes like it’s been simmering all day. This will be one of the best vegetable soup recipes you ever make. With a simple base of red wine and vegetable broth, this simple soup has incredible flavor. It’s also filled with fresh vegetables, but feel free to add more! This Quick and Easy Minestrone will warm you from head to toe which makes it the perfect fall meal.


2 tablespoons olive oil
2 celery stalks, chopped
4 cups vegetable broth
1 tablespoon fresh thyme, chopped
1 cup dry red wine
2 bay leaves
1 can diced tomatoes
salt and pepper to taste
1 can cannellini beans,
2 cups (1/2 box dry) cooked drained and rinsed pasta, ditalini preferred
8 ounces baby carrots, chopped
1 medium zucchini, chopped
2 cups fresh spinach
1/2 onion, diced well and chopped
3 cloves garlic, minced
Parmesan cheese for garnish


  1. In a large pot, heat olive oil over medium-high heat.
  2. Add onions, carrots, celery, and garlic.
  3. Stir and cook until vegetables begin to soften.
  4. Pour red wine into pot.
  5. Bring to a boil to reduce.
  6. Scrape bottom of pan (this will create more flavor).
  7. Add herbs to the pot and stir well.
  8. Add beans, tomatoes, broth, salt, and pepper.
  9. Simmer on medium-low heat for 15 minutes.
  10. Add spinach and zucchini and simmer for 5 more minutes.
  11. Stir in pre-cooked pasta.
  12. When ready to serve, ladle into bowls.
  13. Finish with freshly-grated Parmesan cheese on top and breadsticks if desired.

Chicken and Chili Mexican Soup

If you’re looking for an excellent Mexican soup recipe, look no further than this Chicken and Chili Mexican Soup. It has all of those “south of the border” flavors that you’ve come to know and love: poblano peppers, green chilis, chili powder, cumin, and cilantro. This easy soup recipe balances the heat from the spices with chicken broth, corn, and cannellini beans. It’s almost like you’re eating a chicken taco — just without the mess of a split tortilla shell. This easy southwest soup comes together in a matter of minutes. Enjoy this delicious Mexican soup recipe on days when you want a little more “kick” to your lunch or dinner!


2 cans cannellini beans, rinsed and drained
1 teaspoon Mexican-style chili powder
4 cups chicken stock
Salt and pepper
4 cups shredded chicken
1 tablespoon olive oil
1 cup frozen corn
1 large onion, diced
1/4 cup cilantro, chopped
1 can diced green chilis
Juice from one lime
2 medium poblano peppers, seeded and diced
5 cloves of garlic, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
Cilantro, for serving
Sour cream, for serving
Tortilla chips, for serving
Lime wedges, for serving


  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and poblanos and sauté until soft, about 5 minutes.
  3. Add garlic and stir until fragrant.
  4. Add spices, continuing to cook for 2 minutes until spices are toasted and fragrant.
  5. Add beans, corn, chicken, lime juice, and broth.
  6. Bring to a boil and reduce to low heat.
  7. Simmer for 10 to 15 minutes.
  8. Before serving, stir in chopped cilantro.
  9. Serve with tortilla chips, fresh lime wedges, and a scoop of sour cream.

Quick Chicken Tortilla Soup

This easy tortilla soup recipe is a definite crowd-pleaser. Like the name implies, Quick Chicken Tortilla Soup is ready to eat in 30 minutes or less. This recipe for tortilla soup is a perfect one to keep in mind for days when you don’t feel like cooking. It’s an easy dinner recipe that’s also hearty and delicious. The spices of the jalapeno and cumin go wonderfully with the mild avocado and sour cream. Top this delicious Mexican soup with shredded cheese and cilantro for a perfect finish. This might just become your new favorite recipe for tortilla soup!


2 tablespoons olive oil
juice from one lime
1 small white onion, diced
1 tablespoon chili powder
1 jalapeno pepper, seeded and diced
1 tablespoon ground cumin
4 cloves of garlic, minced
salt and pepper
4 cups chicken broth
1 teaspoon smoked paprika
1/2 cup fresh cilantro, chopped
2 cans diced tomatoes
1 can black beans, drained and rinsed
tortilla strips
diced avocado, for serving
2 cups shredded chicken (rotisserie chicken works well)
shredded cheese of your choice, for serving
1 bag of frozen corn (about 1.5 cups)
sour cream, for serving


  1. Heat a large pot over medium-high heat.
  2. Add olive oil, onion, and jalapeno.
  3. Stir for about five minutes, until vegetables are soft.
  4. Add garlic and stir until fragrant.
  5. Add broth, tomatoes, beans, chicken, lime juice, corn, and seasonings.
  6. Stir to combine. Bring to a gentle boil for about 5-10 minutes.
  7. Add water if the soup is not thin enough to your liking, and return to a boil.
  8. Remove from the heat and add chopped cilantro.
  9. Ladle soup into a bowl and top with tortilla strips.
  10. Garnish with avocado, cheese, and sour cream.
  11. Sprinkle with cilantro and serve with a lime wedge, if desired.

Easy Cheesy Taco Soup

This Easy Cheesy Taco Soup is a mealtime classic. The recipe uses ground turkey instead of ground beef to make this soup less heavy yet still filling. Ranch and taco seasonings, onion, oregano, and green chilis add bold flavors to this delicious soup. This is a great recipe for taco soup to make when you need a comforting meal. The south-of-the-border taste will warm you up and fill your stomach. Top with shredded cheese, tortilla chips, and a dollop of sour cream when you’re ready to serve.


1 pound ground turkey
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 package taco seasoning
1 can Ro-Tel tomatoes and green chilis
1/2 package ranch seasoning
1 cup frozen corn
1 tablespoon oregano
2 cups chicken broth
Salt and pepper
1 red pepper, diced
1/2 white onion, diced
1 can diced green chilis
1 can kidney beans, drained and rinsed
8 ounces Velveeta cheese
sour cream, for serving
shredded cheese, for serving
tortilla chips, for serving


  1. Heat olive oil over medium-high heat.
  2. Add ground turkey and begin to brown.
  3. Add seasonings while browning the meat.
  4. When meat is cooked through, add red pepper and onions.
  5. Sauté for 5 minutes until pepper and onion are soft.
  6. Add remaining ingredients except the Velveeta cheese, sour cream, shredded cheese, and tortilla chips.
  7. Bring to a boil and then reduce heat to low and simmer for 10 to 15 minutes.
  8. Turn the heat off, and add Velveeta cheese in portions, stirring in each addition.
  9. Serve with sour cream, cheese, and tortilla chips.

Be sure to check out my other soup recipes: Chicken Soup Recipes, Irish Onion Soup, and Avocado Chicken Soup.

Copyright 2017 CookingWithLisaB.com All Rights Reserved.

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Lisa Bonner

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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