Top Ten Cozy Winter Soup Recipes

Curling up with a big bowl of soup on a cold winter day makes everything a little brighter. Whether I’m cooking for my family, making a solo lunch, or feeding a group, I keep going back to these classic winter soups. They’re cozy, filling, and loaded with flavor. All of these recipes can be made on the stovetop, in a crockpot, or using a pressure cooker. Don’t worry about sticking to exact ingredients. Feel free to crank up the heat or keep things mellow by swapping in spices and toppings you love.

The Best Ways to Serve Winter Soups

A bowl of soup on its own is great, but I’m all about building a cozy meal with different sides. Crusty homemade bread, a pile of buttered crackers, or a gooey toasted cheese sandwich all make hearty companions. Serving soup family style in a big pot lets everyone help themselves and top their bowls just the way they want. Extra cheese, fresh herbs, or a good crack of black pepper go a long way.

Add a simple salad if you want a little crunch or a side of roasted veggies for extra color. For guests, a big soup spread with mix and match toppings creates an easy, festive atmosphere without loads of work. If you’re looking to get a little fancy, offer flavored butters or small bowls of tapenade for spreading on bread.

Top Ten Cozy Winter Soup Recipes

These soups are my cold weather favorites. I’ve tracked down reliable recipes and included a tip or two for each one so you’ll get great results every time. Each one holds up well as leftovers, so don’t hesitate to double your batch for lunches and busy nights.

Potato Soup

Nothing says comfort like a steamy hot bowl of potato soup. This recipe is a keeper for cold winter nights. Pair it up with crusty toasted cheese sandwiches. It doesn’t get any better than that!

Ingredients:

• ¼ cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• ¼ teaspoon dried thyme

Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender. Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through, about 10 minutes. Do not overcook. Season with ground black pepper to taste. Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Chili with Beans
Hearty and flexible, chili can be chunky or spicy or as mild as you like. Adding both kidney and black beans gives a good mix of flavors. Top with sour cream and shredded cheese if you’re feeling extra cozy.

Ingredients:

2 pounds of ground beef (browned and remove grease)

2 – 15.5 oz Bush’s mixed beans in mild chili sauce (include can sauce in chili)

1 – 15.5 oz can black beans drained and rinsed

1 – 15 oz can tomato sauce

1 – 10 oz can Rotel diced tomatoes and green chilies (mild or hot)

1 – 28 oz can petite diced tomatoes

2 cups water

2 – 1.25 oz packets of dry chili seasoning mix (mild or hot)

Optional: 1 diced onion and 1 diced red or green bell pepper sauteed in 4 T butter

Directions: place all ingredients in a big soup pot and cook on stovetop on medium heat, stirring often, for about an hour. Or cook in crockpot 3-4 hours on high or 6-8 hours on low. Serve with saltine crackers. Top individual bowls with grated cheddar cheese, sour cream and chopped green onions.

French Onion Soup
Rich, slow cooked onions make this soup deep and sweet, and the cheese toasted bread on top is pretty irresistible.

Ingredients:

3 large white onions sliced

3 tablespoons butter

2 tablespoons brown sugar

64 ounces beef broth I use reduced sodium

1 tablespoon Worcestershire sauce

1 clove garlic minced

⅓ cup dry sherry or 1/3 cup water

4 sprigs fresh thyme or 1 teaspoon dried thyme

1 bay Leaf

8 slices French bread * stale or dry is best

¾ cup shredded Gruyere cheese

½ cup shredded Emmental cheese

6 tablespoons shredded Parmesan cheese

• In a large non-stick pan, cook onions, butter, and brown sugar over medium-low heat until golden and caramelized. (About 20 minutes).
• Once golden, add to the slow cooker along with the remaining ingredients except for bread and cheese.
• Cook on low for 6 to 8 hours.
• Remove and discard bay leaf and ladle the soup into bowls. Top with dry bread slices and cheeses. Broil 2 to 3 minutes or until cheese is melted and browned.
• To dry the bread, slice into ½-inch slices and bake the bread in the oven at 300°F for about 5 to 7 minutes. Cool completely.

Chicken Noodle Soup

This classic soup gets even better with homemade noodles, but egg noodles from the store work just fine. Rotisserie chicken saves time, making it a legit weeknight option.

Ingredients:

• 1 tbsp olive oil
• 1.5 cups chopped celery
• 1.5 cups chopped carrots
• 1 cup chopped yellow onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 cups chicken broth (I like Imagine Organic and Swanson brands)
• 10 sprigs fresh thyme*
• 3 cups finely COOKED chopped chicken breast or thighs seasoned with a pinch of salt and pepper
• 8 oz pappardelle egg noodles or other desired noodle, cooked

Instructions:

• Heat a soup pot over medium heat, then add the olive oil, celery, carrots, onion, salt, and black pepper. Cook for 10 minutes until softened.
• Add the chicken broth and thyme, bring the soup to a boil, then reduce to a simmer over low heat.
• Simmer for 10 minutes, then add the chopped chicken and simmer for 3 minutes, until the meat is cooked through.
• Taste the broth and make any necessary seasoning adjustments. Depending on the salt content of the broth you use, it may need additional salt.  
• Serve the soup in bowls with a handful of noodles added to each one. Enjoy!

Butternut Squash Soup

Ingredients:

2 1/4 lbs butternut squash

1 cup chopped onion

1 T fresh grated ginger

3 T butter

3 cups vegetable or chicken broth

sour cream for garnish

Directions:

Preheat oven to 400 degrees. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Roast the squash for 40-45 minutes or until it is very tender. Allow squash to cool. While the squash is roasting, sauté the onion and ginger in the butter over a medium heat until the onion is translucent and soft. Add the broth, cover and simmer for 10 minutes. Scoop the cooled squash from the skin. Place half the squash and half the broth in a blender, puree until smooth. Repeat with the other half of the squash and broth. If needed, add water to achieve the desired consistency. Return the soup to the sauce pan and reheat. Salt and pepper to taste. If desired, garnish each serving with a spoonful of sour cream.

Taco Soup
Big on flavor and packed with beans, corn, and ground beef (or turkey), taco soup is quick and fun to build. For toppings think crushed tortilla chips, avocado, and a squeeze of lime.

Ingredients:

1 1/2 pounds lean ground beef (browned and grease removed)

1 – 29 oz can tomato sauce

1 – 29 oz can diced tomatoes

1 – 15,25 oz can whole kernel corn

1 – 15 oz can kidney beans – drained and rinsed

1 – 15 oz can black beans – drained and rinsed

2- 1 oz packages dry taco seasoning mix

Directions:

Place all ingredients in crockpot and cook on low for 6-8 hours or on high 3-4 hours. May also be made on stovetop in large soup pan. Cook on medium heat stirring often for about 45 minutes.

Tomato Soup with Homemade Croutons
Way more satisfying than canned soup and is pure comfort. Cutting up some stale bread, tossing it in oil and toasting it in the oven (400 degrees for 10 minutes) gives you homemade croutons that make everything better. Add a sprinkle of parmesan or chopped fresh basil to make it pop even more.

Ingredients:

• 2 tablespoons vegetable oil
• 2 onions chopped
• 4 cloves garlic, minced
• 1 (28 ounce) can stewed tomatoes
• 3 cups vegetable stock or 3 cups chicken stock
• 1/4 cup tomato paste
• 1⁄₂ teaspoon pepper

Directions:

• Heat oil over med heat in a saucepan.
• Cook onions and garlic stirring for 5 minutes.
• Add tomatoes, stock, tomato paste and pepper.
• Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened Puree with an immersion blender or ordinary blender.

Broccoli Cheddar Soup
This one’s rich, cheesy, and full of tender broccoli. Serve it up in a bread bowl if you’re feeling extra cozy or throw in some sautéed mushrooms for a twist. Just 20 minutes to the table!

• 1 package chopped broccoli (10 oz box is fine)
• 1/4 cup chopped Vidalia onion (or any sweet onion)
• 2 tablespoons butter (you can cut calories and just use one tbsp)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• – salt and pepper to taste
• 3/4 cup cheddar cheese, shredded (optional)

Directions:

• Melt butter in large pot over low heat.
• Add onion to melted butter and sauté until tender.

• In separate bowl whisk the chicken broth and the flour well.
• Add broccoli and the broth and flour mixture to the onion.

• Simmer until soup thickens, stirring frequently.
• Add cream and stir until well blended. Do NOT boil at this point.

• Add shredded cheese at this point if you would like to.
• Serve hot and enjoy!

Chicken Tortilla Soup
Spicy broth and crispy tortilla strips bring this southwest classic together. I like to squeeze in plenty of lime and finish with cilantro and diced avocado. A dash of smoked paprika can add another layer of warmth.

Ingredients:

• 2 tbs olive oil
• 6 garlic cloves, minced
• 1 small onion, diced
• 2 cups chicken, chopped (cooked or uncooked)
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 1 4 oz can diced green chilies
• 2 cans (15 ounces each) black beans, rinsed and drained
• 32 ounces chicken broth

• 1 cup water
• 2 tbs lime juice
• 1 package (10 ounces) frozen corn kernels
• Salt and pepper to taste
• 8 corn tortillas broken into very small pieces

Directions:

1. In a large saucepan, heat oil over medium. Saute garlic and onions for about 3 minutes.  Add chicken, chili powder, and cumin. If using raw chicken, saute, till chicken is cooked through, If using precooked chicken, cook another minute so the chicken can absorb the spices.
2. Add tomatoes (with juice), beans, broth, corn, diced chilies, lime juice, and 1 cup water to the pan; season with salt and pepper.
3. Bring soup to a boil and reduce to a simmer. Add broken-up tortillas and cook until tortillas have dissolved (5 to 10 minutes).
4. You can serve the soup now or simmer over low heat for up to 30 minutes to allow the flavors to merge a bit more.
5. Serve with optional shredded cheese, tortilla chips, sliced avocado and/or sour cream.

Vegetable Beef Soup
This soup is loaded with chunks of beef and colorful veggies, great for anyone craving something really satisfying. I toss in extra barley or lentils to make it extra hearty when the weather is coldest.

Ingredients:

• 1 tablespoon vegetable oil
• 2 pounds chuck roast
• 1 teaspoon kosher salt , divided
• 1/2 teaspoon coarse ground black pepper , divided
• 4 russet potatoes , peeled and diced
• 3 carrots , peeled and diced
• 1 cup green beans , diced
• 1 cup corn
• 3 garlic cloves , minced
• 1 yellow onion , diced
• 2 bay leaves3 tablespoons beef base (see note)
• 1/4 cup tomato paste
• 5 cups water , (or enough to cover the ingredients by about 1/2 inch)
• 1 cup frozen peas

Directions:

Heat a cast iron skillet or other heavy skillet on medium high heat with the canola oil.

Season the beef with half the salt and pepper.

Sear the beef for 5-6 minutes on each side until you see a deep golden crust formed on each side.

Trim any large sections of fat and cut the rest of the beef into 2 inch chunks.

To slow cooker, add the beef, rest of the salt and pepper, potatoes, carrots, green beans, corn, garlic, yellow onion, bay leaves, beef base, and tomato paste.

Add water to your cast iron skillet on medium high heat and scrape up the browned bits in the skillet.

Add the water to your slow cooker.

Stir well and cook for 8 hours on low.

Just before serving, stir in peas and serve.

Tips for Customizing Soup Recipes

Getting soups just the way you like means making a few swaps or adds based on what you have. Here’s how I adjust recipes to keep things fresh or use up what’s in my fridge:

• Spice It Up or Tone It Down: Like things with more kick? Add a pinch of cayenne, more fresh black pepper, or swap in a hotter chili powder. Want it milder? Dial back spicy ingredients and lean into sweeter veggies or creamy cheese toppings.
• Prep Ahead: Most soups taste even better the next day. I’ll make a double batch and freeze leftovers for quick dinners. Crockpot and pressure cooker methods both let you toss in your ingredients, set things up, and not worry until dinner time.
• Add Toppings: Shredded cheese, sour cream, chopped herbs, fresh lemon juice, crunchy crackers, or toasted bread can top off nearly any bowl.
• Use What You Have: Out of one kind of bean? Swap in another or throw in extra veggies. Most soups are forgiving, so some substitutions keep things interesting. Add a splash of vinegar at the end to brighten up a soup that’s tasting a little flat or stir in a small handful of fresh spinach for more greens.

Crockpot, Pressure Cooker, or Stovetop?

Soup is one of those things that handles any cooking method well. Here’s a quick rundown of what I use and when:

• Crockpot: Perfect for letting flavors develop all day without babysitting. I’ll do this when I’ve got a busy schedule but want dinner ready in the evening. Tip: Use the warm setting to keep soup hot for guests during a party.
• Pressure Cooker (Instant Pot): This is my go to for weeknights when I need soup fast. Broths get rich and veggies tender in much less time than simmering on the stove. If you’re adding pasta, cook it separately for best texture.
• Stovetop: Great for keeping an eye on things and making adjustments as I go. I’ll use my biggest soup pot if I’m cooking large batches for the freezer or a group. Let soup rest (with the lid off) for a few minutes before serving to allow the flavors to settle and blend.

Host a Soup Potluck Party

Nothing warms up a crowd quite like a soup potluck. Invite friends or family over and ask each group to bring their favorite soup in a crockpot. The host can set out drinks, different breads, and a lineup of crackers. It’s super low stress and feels like a celebration.

Everyone gets to sample a bit of everything. Think of it as a soup buffet where you can stumble upon new recipes. For extra fun, I love to put on a family friendly movie, set up board games, or deal a round of cards. It’s a cozy way to catch up and try something different. If you’re worried about too many similar soups, just ask guests beforehand which kind they’re planning to bring and suggest a few categories like creamy, brothy, veggie, or spicy.

Common Questions About Making Winter Soups

Can I freeze soup?
Most soups freeze well, especially broth based or pureed recipes. Cream based soups can separate a bit, but a quick stir or a splash of milk on reheating usually fixes things. Store soup in airtight containers and leave a little extra space up top for expansion as it freezes.

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What’s the best way to thicken a soup?
Mash a few of the cooked potatoes or beans directly in the pot, use a cornstarch slurry, or add some heavy cream. Pureeing a cup of the soup and stirring it back in works well for veggie based soups. If you want to keep things gluten free, try mixing in instant potato flakes at the end for quick thickening.

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How do I avoid overcooking pasta in soup?
For soups like chicken noodle, I prefer to cook the noodles separately and stir them into each bowl right before serving. It’s a little extra work but keeps the noodles perfect. Left in the hot broth, pasta will quickly lose its bite and become mushy.

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Try a New Soup This Winter

There’s just something about soup that feels extra inviting when the temperature drops. Big pots simmering away fill the kitchen with next-level cool smells and invite people to gather ‘round. Trying out a new soup from this list or hosting a soup party mixes up winter meals and gives you brand new comfort food favorites in the process. Whether you want traditional flavors or you’re ready to mix in some variety, there’s a soup here for every craving this season. Now’s the time to try something new, connect with others, and experience coziness by the spoonful.