16 Cozy Winter Soup Recipes to Warm You Up

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When it’s cold and dark by dinnertime, a big pot of soup is the best kind of comfort food. Soups are easy to make ahead and stretch to feed a crowd, and they are a great way to use up holiday leftovers like ham and turkey.

This list has creamy blended soups, hearty meat and bean soups, cozy chowders, and several vegetarian and vegan bowls. Each one comes from a food blogger we love, with their photo and a link to the full recipe.

How to Choose Your Winter Soup

• Use up holiday leftovers: ham and bean (No. 2) or leftover turkey soup (No. 15).
• Creamy and comforting: potato leek (No. 5), sausage and gnocchi (No. 6), chicken gnocchi (No. 13), or cheddar broccoli cauliflower (No. 16).
• Hearty, meaty bowls: cabbage roll soup (No. 8), Italian meatball soup (No. 11), or pasta e fagioli (No. 12).
• Something special: French onion soup (No. 1) or clam chowder in sourdough bowls (No. 9).
• Vegetarian or vegan: mushroom barley (No. 3, with vegetable broth), butternut squash (No. 4), roasted red pepper (No. 7), white bean wild rice (No. 10), and ginger sweet potato (No. 14).

Winter Soup Kitchen Essentials

• An enameled cast iron Dutch oven: the do-everything soup pot
• An immersion blender: blends soups smooth right in the pot
• A stainless steel ladle: for serving
• A 7-quart slow cooker: for hands-off soups
• Oven-safe French onion soup crocks: for French onion soup and chowder
• Airtight storage containers: for freezing soup in portions

1. Healthy French Onion Soup

Five cups of thinly sliced onions cook low and slow in olive oil for about 45 minutes, getting deglazed with white wine and then red, before simmering in beef broth with thyme and bay leaves. Each bowl gets topped with a slice of baguette broiled under melted Gruyère or provolone.

Lighter twist: Olive oil replaces most of the butter, and low-sodium broth keeps the salt in check.

Don’t rush the onions: Deep, even caramelizing is where all the flavor comes from.

Tools you need: an enameled cast iron Dutch oven, oven-safe French onion soup crocks, and a stainless steel ladle

👉 Get the recipe at The Clean Eating Couple

2. Hearty Ham and Bean Soup

Leftover cooked ham, cannellini beans, carrots, celery, potato, and bay leaves simmer in ham stock and water until thick and hearty. Mash some of the beans and potato against the side of the pot for a creamier body.

Leftover ham: This is the perfect next-day soup after a holiday ham. Use the braising liquid from a ham hock as the stock if you have it.

Freezer-friendly: Bean soups freeze beautifully in portions.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and airtight storage containers

👉 Get the recipe at Supergolden Bakes

3. Creamy Mushroom and Barley Soup

A pound of browned mushrooms, onion, carrot, celery, thyme, and dill simmer in broth with pearled barley and optional lentils. A splash of cream, Parmesan, and a spoonful of white miso make it rich, savory, and very cozy.

Tip: Brown the mushrooms well and let their liquid cook off before you add the vegetables.

Extra depth: Add a few rehydrated dried mushrooms for a more intense flavor.

Tools you need: an enameled cast iron Dutch oven, an 8-inch chef’s knife, and a stainless steel ladle

👉 Get the recipe at Closet Cooking

4. Vegan Butternut Squash Soup with Roasted Garlic

A whole head of garlic and a tomato roast in the oven while butternut squash, onion, and carrot cook on the stove. Everything is blended with vegetable broth, paprika, cumin, a pinch of cayenne, and coconut milk into a silky, dairy-free soup.

Dairy-free: Coconut milk and vegan butter make it fully plant-based.

Garnish: A swirl of coconut milk and some fresh thyme.

Tools you need: an immersion blender, an enameled cast iron Dutch oven, and a half sheet pan with cooling grid

👉 Get the recipe at Lavender & Macarons

5. Creamy Potato Leek Soup

Three big leeks soften slowly in butter before russet potatoes, vegetable broth, and a bay leaf go in. Once it is blended smooth, a half cup of heavy cream makes it velvety. It is simple, elegant, and ready in about 40 minutes.

Clean the leeks well: Slice them in half and rinse between the layers, where grit hides.

Garnish: Fresh chives and cracked black pepper.

Tools you need: an immersion blender, an enameled cast iron Dutch oven, and a stainless steel ladle

👉 Get the recipe at Kitchen Treaty

6. Sausage and Gnocchi Soup

Browned Italian sausage, onion, carrot, and celery simmer in chicken broth, then pillowy potato gnocchi, baby spinach, half-and-half, and Parmesan go in. It tastes like a creamy Tuscan restaurant soup made at home.

Shortcut: Use store-bought gnocchi; it is what the recipe calls for.

Make it lighter: Use whole milk in place of some of the half-and-half.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and a box grater

👉 Get the recipe at The Gunny Sack

7. Roasted Red Pepper Soup

Red peppers, onion, and whole garlic cloves roast at high heat until charred and sweet, then blend with vegetable broth, thyme, a splash of cream, and a squeeze of lemon. It is bright, silky, and ready in under an hour.

Dairy-free: The cream is optional, so skip it for a vegan soup.

Serve with: Grilled cheese, or top it with croutons.

Tools you need: a half sheet pan with cooling grid, an immersion blender, and parchment paper

👉 Get the recipe at The Girl on Bloor

8. Slow Cooker Cabbage Roll Soup

All the flavors of stuffed cabbage rolls without the rolling. Browned ground beef and onion go into the slow cooker with cabbage, carrots, green pepper, uncooked rice, tomatoes, Worcestershire, and beef broth, and cook low for 6 to 8 hours.

Thicker soup: The rice soaks up broth, so add a little more broth when reheating.

Food safety: Brown the beef fully before it goes into the slow cooker.

Tools you need: a 7-quart slow cooker, a 10.25-inch cast iron skillet, and a stainless steel ladle

👉 Get the recipe at Family Fresh Meals

9. San Francisco Clam Chowder in Sourdough Bread Bowls

Butter, onion, and pancetta make the base for this creamy chowder, thickened with a roux and milk rather than heavy cream, and loaded with potatoes and chopped clams. Serve it the San Francisco way, in hollowed-out sourdough boules.

Lighter chowder: Milk and a roux keep it creamy without heavy cream.

Christmas Eve idea: A cozy seafood option for a Feast of the Seven Fishes menu.

Tools you need: an enameled cast iron Dutch oven, a balloon whisk, and a stainless steel ladle

👉 Get the recipe at Christina's Cucina

10. Vegan White Bean Wild Rice Soup

Wild rice and cannellini beans simmer with onion, carrot, celery, garlic, and thyme in a savory broth, then soaked, blended cashews turn it creamy. It is hearty enough for dinner and completely plant-based.

Plan for time: Wild rice cooks right in the pot, so this soup takes about 80 minutes start to finish.

Gluten-free: Use gluten-free flour for the roux.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and airtight storage containers

👉 Get the recipe at The Curious Chickpea

11. Easy Italian Meatball Soup

Tender homemade meatballs made with beef, Italian sausage, herbs, and a splash of cream bake in the oven, then go into a tomato-y broth with vegetables and ditalini pasta. Finish with Parmesan and fresh basil. It is a cozy, family-friendly soup.

Freezer-friendly: It freezes well; the creator suggests freezing it without the pasta.

Tip: A small cookie scoop makes even, quick meatballs.

Tools you need: a medium cookie scoop, a half sheet pan with cooling grid, and an enameled cast iron Dutch oven

👉 Get the recipe at Lauren's Latest

12. Pasta e Fagioli Soup

A copycat of the restaurant favorite. Bacon, ground beef, and soffritto simmer in tomato sauce, fire-roasted tomatoes, and chicken broth with dried basil, oregano, thyme, and marjoram. The beans and pasta go in at the end so they don’t get mushy.

Flavor boost: Simmer a Parmesan rind in the pot for a rich, nutty depth.

Serve with: Warm breadsticks and a green salad.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and a box grater

👉 Get the recipe at Baking Beauty

13. Chicken Gnocchi Soup

A 30-minute copycat of the famous restaurant soup. Cooked chicken, carrots, celery, and onion simmer in broth before potato gnocchi, heavy cream, spinach, and a little sour cream make it rich and creamy.

Shortcut: Use leftover or rotisserie chicken.

Food safety: If you’re cooking raw chicken, cook it to 165°F before dicing.

Tools you need: an enameled cast iron Dutch oven, an instant-read thermometer, and a stainless steel ladle

👉 Get the recipe at Baked Bree

14. Spicy Ginger Sweet Potato Soup

Sweet potato, carrots, onion, fennel, garlic, and plenty of fresh ginger simmer in vegetable broth and light coconut milk, then get blended until creamy. It’s warming, naturally sweet, and vegan.

Topping: A dollop of yogurt and some chives or green onions.

Spice level: Add more ginger, or a pinch of chili flakes, if you like heat.

Tools you need: an immersion blender, an enameled cast iron Dutch oven, and a Microplane zester

👉 Get the recipe at Simply Quinoa

15. Leftover Turkey Soup

Three cups of leftover turkey, carrots, celery, bell pepper, and fusilli simmer in turkey or chicken broth with poultry seasoning, Italian herbs, and bay leaves. It’s a one-pot meal ready in about 40 minutes.

Food safety: Use leftover turkey within 3 to 4 days of cooking, and bring the soup to a full simmer.

Noodle tip: For leftovers, cook the pasta separately so it doesn’t soak up all the broth.

Tools you need: an enameled cast iron Dutch oven, a stainless steel ladle, and airtight storage containers

👉 Get the recipe at Sweet and Savory Meals

16. Creamy Cheddar Broccoli Cauliflower Soup

A buttery roux, chicken broth, and heavy cream form the base for broccoli, cauliflower, carrots, and celery, seasoned with paprika and Dijon. Then sharp cheddar gets stirred in for a thick, cheesy, comforting bowl.

Melt it smoothly: Grate the cheese yourself and stir it in off the heat so it doesn’t turn grainy.

Serve with: Crusty bread or a bread bowl.

Tools you need: an enameled cast iron Dutch oven, a box grater, and a balloon whisk

👉 Get the recipe at Pretty. Simple. Sweet.

Tips for Making and Storing Soup

• Build flavor first. Take your time browning the meat, mushrooms, or onions before you add the liquid.
• Blend safely. Let hot soup cool a few minutes before blending, and never fill a countertop blender more than halfway. An immersion blender avoids the problem entirely.
• Food safety: cool soup quickly in shallow containers and refrigerate within 2 hours. Eat it within 3 to 4 days, and reheat leftovers to 165°F.
• Freeze smart. Most broth and bean soups freeze well for about 3 months. Freeze pasta and cream-based soups without the pasta or cream when you can, and add those when reheating.

Make a big pot on Sunday and you have lunches all week. Have leftover ham from our brown sugar glazed ham or extra herb-roasted turkey breast? Soups No. 2 and No. 15 are the perfect next-day meal. Click through to each creator’s full recipe for exact amounts and steps.

You might also like: leftover turkey recipes and Christmas bread recipes.