13 Comfort Soups That Taste Like a Warm Hug on a Cold Night
When the days get shorter and the wind picks up, nothing heals like a steaming bowl of soup. These comfort soups are the ones moms made when you were sick, the ones grandma kept simmering on the stove, and the ones that make a rough day feel lighter. Every slide includes an easy recipe. Save room for something sweet from our dessert galleries..
Comfort Soups Begin With Homemade Chicken Noodle
Ask anyone about comfort soups and chicken noodle is the first one they name. It is the bowl your mom brought to bed when you had a cold, and one spoonful still brings that feeling back. Tender chicken, soft noodles and a golden broth with carrots and celery make it simple, healing and deeply satisfying. The homemade version beats the can every single time..
You will need: 1 1/2 pounds chicken thighs, 8 cups chicken broth, 2 carrots, 2 celery stalks, 1 onion, 2 cloves garlic, 3 cups egg noodles and fresh dill or parsley.
How to make it: Sauté the onion, carrots, celery and garlic in a little oil until soft. Add the broth and chicken and simmer for 25 minutes. Remove the chicken, shred it and return it to the pot. Add the noodles and cook for 8 minutes. Season with salt and pepper and stir in fresh dill.
French Onion Soup With Melted Gruyère
French onion soup is a lesson in patience that pays off big. Onions cook low and slow until they turn deep golden and sweet, then simmer in rich beef broth. The best part is the crusty bread on top, buried under a blanket of bubbling cheese. Breaking through that cheesy lid with a spoon is one of life’s small joys.
You will need: 4 large onions, 3 tablespoons butter, 6 cups beef broth, 1 teaspoon thyme, 1/2 cup white wine (optional), baguette slices and 2 cups shredded Gruyère.
How to make it: Slice the onions and cook in butter over medium low heat for 40 minutes, stirring often, until deep golden. Add wine, thyme and broth and simmer 20 minutes. Ladle into oven safe bowls, top with toasted bread and cheese and broil until bubbly.
Old Fashioned Split Pea Soup
Split pea soup is the kind of humble, budget friendly meal that grandparents swore by. Dried peas melt into a thick, velvety soup with smoky ham, carrots and onions. It costs very little to make and feeds a crowd. Like many comfort soups, it tastes even better the next day after the flavors settle.
You will need: 1 pound dried split peas, 1 ham hock or 2 cups diced ham, 1 onion, 2 carrots, 2 celery stalks, 8 cups water or broth and 1 bay leaf.
How to make it: Rinse the peas. Add everything to a large pot and bring to a boil. Lower the heat and simmer for 1 1/2 hours, stirring often, until the peas break down. Remove the ham hock, chop the meat and stir it back in. Season with salt and pepper.
Creamy Mushroom Soup
Forget the canned version. Homemade creamy mushroom soup is earthy, silky and full of deep, savory flavor. Browning the mushrooms well before adding liquid is the secret to a rich taste. Serve it with crusty bread for dipping, and you have a cozy dinner that feels like a little luxury on a Tuesday night.
You will need: 1 1/2 pounds mixed mushrooms, 3 tablespoons butter, 1 onion, 3 cloves garlic, 2 tablespoons flour, 4 cups broth, 1 cup cream and fresh thyme.
How to make it: Brown the sliced mushrooms in butter in batches. Add the onion and garlic and cook until soft. Sprinkle in the flour, then slowly stir in the broth. Simmer for 15 minutes, blend half the soup until smooth, stir in the cream and season to taste.
Slow Simmered Beef Stew
Beef stew is Sunday supper in a bowl. Chunks of beef cook low and slow with potatoes, carrots and onions until the meat falls apart with a spoon. The broth turns thick and glossy, perfect for dunking bread. Make a big pot on the weekend and enjoy the leftovers, because this stew only gets better.
You will need: 2 pounds beef chuck, 3 tablespoons flour, 1 onion, 3 carrots, 4 potatoes, 4 cups beef broth, 2 tablespoons tomato paste and 2 sprigs thyme.
How to make it: Toss the beef in flour and brown it in batches in a heavy pot. Add the onion and tomato paste and cook two minutes. Pour in the broth, add thyme and simmer covered for 1 1/2 hours. Add carrots and potatoes and cook 45 minutes more until tender.
Velvety Potato Leek Soup
Potato leek soup is simple French home cooking at its best. Leeks soften in butter until sweet, then simmer with potatoes and get blended into a smooth, creamy soup. Crunchy croutons on top add the perfect contrast. It is gentle, filling and the kind of comfort soups that soothe both body and mood.
You will need: 3 leeks, 3 tablespoons butter, 2 pounds potatoes, 5 cups chicken or vegetable broth, 1/2 cup cream and croutons for topping.
How to make it: Clean and slice the leeks and cook them in butter for 10 minutes until soft. Add the peeled, diced potatoes and broth and simmer for 20 minutes. Blend until smooth, stir in the cream and season. Serve topped with croutons and chives.
Golden Lentil Soup
Golden lentil soup is warm, bright and packed with plant protein. Red lentils cook down into a creamy, spiced soup with cumin and a squeeze of lemon. It is cheap, filling and ready in about 30 minutes. Many families across the Middle East and South Asia make some version of this soup every week, and it is easy to see why.
You will need: 1 1/2 cups red lentils, 1 onion, 2 carrots, 3 cloves garlic, 1 teaspoon cumin, 1 teaspoon turmeric, 6 cups broth and juice of 1 lemon.
How to make it: Sauté the onion, carrots and garlic until soft. Stir in the cumin and turmeric. Add the rinsed lentils and broth and simmer for 20 minutes. Blend partly for a creamy texture, add lemon juice and season with salt.
Homemade Beef Pho
Pho is Vietnam’s famous noodle soup, and its fragrant broth is pure comfort. Charred onion and ginger simmer with star anise and cinnamon to build deep flavor. Thin slices of beef cook right in the hot broth over rice noodles. Fresh herbs, lime and chili on the side let everyone finish their bowl their own way.
You will need: 8 cups beef broth, 1 onion, 1 piece ginger, 3 star anise, 1 cinnamon stick, 2 tablespoons fish sauce, rice noodles, thin sliced beef and fresh herbs.
How to make it: Char the halved onion and ginger in a dry pan. Simmer them with broth, star anise, cinnamon and fish sauce for 30 minutes, then strain. Cook the noodles and divide among bowls. Top with raw beef slices and pour the boiling broth over to cook them. Add herbs and lime.
Cozy Homemade Ramen
Homemade ramen is a big step up from the instant packets many of us lived on in college. A savory broth with soy, garlic and ginger, springy noodles and a jammy soft boiled egg make every bowl feel special. Add whatever toppings you love. It is one of those comfort soups that turns a cold night into something to look forward to.
You will need: 6 cups chicken broth, 2 tablespoons soy sauce, 1 tablespoon miso, 2 cloves garlic, 1 teaspoon ginger, 4 portions ramen noodles, 4 eggs and green onions.
How to make it: Simmer the broth with soy sauce, miso, garlic and ginger for 15 minutes. Boil the eggs for 6 1/2 minutes, then cool and peel. Cook the noodles and divide among bowls. Ladle the hot broth over and top with halved eggs and green onions.
New England Clam Chowder in a Bread Bowl
Creamy New England clam chowder served in a sourdough bread bowl is a seaside classic. Tender clams, potatoes and smoky bacon swim in a rich, creamy broth. Eating the soaked bread bowl at the end is the best part. It is a cozy, filling meal that brings back memories of boardwalks and harbor towns.
You will need: 4 slices bacon, 1 onion, 2 celery stalks, 3 potatoes, 2 cans chopped clams with juice, 2 cups milk, 1 cup cream, 3 tablespoons flour and sourdough bread bowls.
How to make it: Cook the bacon, then soften the onion and celery in the fat. Stir in flour, then the clam juice and diced potatoes. Simmer until tender. Add milk, cream and clams and heat gently without boiling. Serve in hollowed bread bowls topped with bacon.
Hearty Garden Vegetable Soup
Some nights call for a big pot of vegetable soup loaded with whatever is fresh. Carrots, zucchini, green beans, peas and tomatoes simmer in a savory broth until tender and colorful. It is light, nourishing and perfect for using up odds and ends from the fridge. A sprinkle of Parmesan on top makes it feel extra cozy.
You will need: 2 carrots, 1 zucchini, 1 cup green beans, 1 cup peas, 1 can diced tomatoes, 1 onion, 2 cloves garlic, 6 cups vegetable broth and Italian seasoning.
How to make it: Sauté the onion and garlic in olive oil. Add the carrots and cook five minutes. Pour in the broth and tomatoes, add the seasoning and simmer 15 minutes. Add the zucchini, green beans and peas and cook 10 minutes more. Season and serve with Parmesan.
Creamy Tomato Soup
Tomato soup and a grilled cheese sandwich is one of the most comforting meals ever invented. This homemade version uses canned tomatoes, a little onion and garlic, and a splash of cream for a silky finish. It is ready in 30 minutes and tastes far fresher than the can. Dunk that sandwich and feel like a kid again.
You will need: 2 cans whole tomatoes, 1 onion, 3 cloves garlic, 2 tablespoons butter, 2 cups broth, 1/2 cup cream, 1 teaspoon sugar and fresh basil.
How to make it: Melt the butter and cook the onion and garlic until soft. Add the tomatoes, broth and sugar and simmer for 20 minutes. Blend until smooth, stir in the cream and season with salt and pepper. Top with basil and serve with grilled cheese.
Silky Butternut Squash Soup
Butternut squash soup tastes like autumn in a bowl. Roasting the squash first brings out its natural sweetness, and a little nutmeg and cinnamon make it warm and cozy. Blend it smooth and finish with a swirl of cream. Of all the comfort soups on this list, this one is the prettiest on the table.
You will need: 1 large butternut squash, 1 onion, 2 cloves garlic, 4 cups vegetable broth, 1/2 cup cream, a pinch of nutmeg and olive oil.
How to make it: Peel and cube the squash, toss with oil and roast at 400°F for 30 minutes. Sauté the onion and garlic in a pot, add the squash and broth and simmer 10 minutes. Blend until smooth, stir in the cream and nutmeg and season with salt.
