There are few things as comforting as a bowl of soup. Whether it's chilled and refreshing or warm and hearty, we can never get enough. And although we have a lot — seriously, a lot — of soup recipes, there are certain ones we always keep in our back pockets. So we asked our editors to pick some of their favorites from over the years, and their selections include everything from Basque garlic soup to creamy tomato soup and Korean rice cake soup. There are 13 total, and hopefully they'll become new favorites for you, too. Read on to find out how to make them all.
01of 13
Roasted Cauliflower Soup with Cumin
For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree.
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02of 13
Rocket Soup (Shorbat Jarjir)
A blend of spinach, cilantro, and arugula anchors this delicate soup from Yasmin Khan, author of Zaitoun. Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop of yogurt enrich the soup without weighing it down. Great soups are all about balance, and this one nails it.
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03of 13
Sopa de Ajo (Basque Garlic Soup)
"Basque Garlic Soup, or sopa de ajo, is a balm for a cold day," F&W food editor Kelsey Youngman writes. "It's a piping hot bowl of garlicky, smoky broth, filled with tendrils of eggs and thickened with bread, heightened with a splash of sherry vinegar. This version, from writer and cookbook author Marti Buckley, calls for bread that's very well-toasted — almost burnt — in olive oil to add body and roasted depth. The piquant broth is infused with an entire head of garlic. Best of all, it comes together in under an hour and tastes even better the day after it's made."
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04of 13
Smoked Brisket Noodle Soup
This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant's fantastic barbecued brisket in each smoky bite. Paired with tender egg noodles, okra, corn, and lima beans, this soup is perfect.
This Tuscan ribollita recipe from chef Adam Leonti yields six to eight servings. Be sure to have grated Parmesan cheese on hand for serving, as well olive oil for drizzling.
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06of 13
Caldo de Pollo
Barely covering the chicken legs with water, along with a few aromatics, produces a flavorful and rich chicken stock that's lightly spiced with jalapeños and sweet tomatoes. This version is pretty mild; if you want a spicier broth, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay, "The Healing Magic of Caldo de Pollo."
You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. Left as a chunky-style soup, it eats like a chowder, while the pureed version has a silky and light texture rich enough to be served chilled, if desired. Read Emily Nunn's essay, "'Everybody Soup' Has Something for Everyone."
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08of 13
Orzo and Chickpeas with Turmeric-Ginger Broth
Coconut milk and fresh lime juice are natural partners to ginger and turmeric; here they come together to form a restorative tea-based broth that's delicious studded with chickpeas and pasta.
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09of 13
Burmese Samusa Soup
This vegan soup from Desmond Tan's Burma Superstar in San Francisco features a broth that's seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch.
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10of 13
Tteokguk (Korean Rice Cake Soup)
This soup, cookbook author Ann Taylor Pittman writes, is "great any time but especially on a chilly night when you crave a piping-hot bowl of brothy soup with alluring textures and rich, soulful flavors."
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11of 13
Chicken Pozole Verde
There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Culinary writer and cookbook author Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
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12of 13
Collard Greens Ramen
Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl.
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13of 13
Creamy Tomato Soup with Buttery Croutons
This comforting, creamy tomato soup relies on pantry staples such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl in just 30 minutes.
Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.
Chicken Noodle Soup is the most popular soup in America. More than 28% of consumers choose clam chowder as their favorite kind of soup. The global soup market size was valued at USD 16.1 billion in 2018. Vegetable soup is the second most popular soup in the U.S after chicken noodle soup.
Julia Child worked in advertising, media, and secret intelligence before writing her first cookbook when she was 50, launching her career as a celebrity chef in 1961.
Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.
3. She used an exorbitant amount of butter — even later in life. According to PBS, Child used a whopping 753 pounds of butter during the time she filmed "Baking with Julia." That program aired for just four seasons, from 1996 through 1999, so that's a pretty impressive amount of dairy.
Lotus Root & Pork Soup is a traditional Chinese soup recipe that has been used for centuries to help relieve coughs. This soup is made with lotus root, pork, and ginger, and is believed to help nourish the lungs and remove phlegm.
Try light meals of clear soups, such as chicken soup or bouillon cubes dissolved in hot water. Drink plenty of fluids to replace what you are losing with diarrhea. Stay hydrated by sipping clear liquids throughout the day. High-protein foods, such as skinless chicken or scrambled eggs.
To make a good soup, you have to build flavours as you go. Vegetables like onion, garlic, celery and carrots — referred to as "aromatics" — are part of most soup recipes for this very reason, sautéed in oil or butter as a first step of flavour-making.
Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.
A classic soup that is easy to make and comforting during cold weather. It is often used to treat colds and flu. Campbell's Chicken Noodle Soup is a classic and beloved soup made with tender chicken, hearty egg noodles, and a savory broth. It is a comforting and wholesome choice for any occasion.
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