Sweater weather has arrived! And there’s nothing better than a big bowl of homemade soup to really get you feeling warm and toasty. There’s nothing quite like a pot simmering on the stove and a ladle in hand when the nights get chilly.
With everything from cheesy and creamy soups to clear broths loaded with chicken and vegetables, you’ll find something to please every palate.
Grab some crusty bread for dunking and pick your favorite for this week’s soup night!
11. Loaded Baked Potato Soup
All of the fixings that you love on a baked potato are right here in one pot, and no baking required! Yukon gold potatoes, bacon, cheddar cheese and sour cream are simmered in a creamy mixture of half-and-half and chicken stock.
Blend it completely smooth or leave some chunks for a heartier texture. Top with chives, more cheese and sour cream to complete the loaded experience.
Loaded Baked Potato Soup
Ingredients
Method
- Heat a frying pan over medium heat. Fry the diced bacon until crispy. Set aside.
- Peel and dice the potatoes.
- In a large stock pot, melt the butter over medium-low heat. Add the diced onions and saute until tender, about 5-6 minutes. Add the garlic and cook 1 more minute.
- Whisk in the flour and wait until the mixture bubbles, about 1-2 minutes. Then, add the diced potatoes to the pot.
- Pour in the chicken stock, half-and-half, salt, pepper and cayenne. Bring to a boil.
- Once boiling, allow 10-15 of boiling time until the potatoes are tender. Reduce heat to low.
- Use an immersion blender to puree the soup to the desired consistency. Remove from heat. Stir in the sour cream, cooked bacon and cheese. Serve warm.
10. Chicken and Wild Rice Soup
Nutty, chewy wild rice turns this creamy chicken soup into a seriously filling bowl. Shredded chicken, mushrooms, carrots, celery and baby spinach simmer in a savory broth seasoned with poultry seasoning and finished with half-and-half. This soup could also be made with leftover rotisserie chicken or leftover turkey.
Serve with crusty bread for dipping.
Chicken and Wild Rice Soup
Ingredients
Method
- Cook the rice according to package instructions. Set aside.
- In a large stockpot or Dutch oven, melt 1 Tbsp. of butter over medium-low heat. Saute the diced onions, carrots and celery in the butter until softened, about 5-6 minutes.
- Add the minced garlic and mushrooms. Cook another 1-2 minutes.
- Pour in the broth, poultry seasoning and sat. Add the chicken. Bring to a boil.
- Once boiling, reduce the heat to low. Cover and simmer until the chicken is cooked, about 12 minutes. Remove the chicken onto a cutting board and shred with forks.
- In a separate saucepan, melt the remaining butter over medium-low heat. Whisk in the flour and cook until bubbling, about 1-2 minutes. Stir in the half-and-half until the mixture is slightly thickened.
- Pour the cream mixture, chicken, cooked rice and spinach leaves into the soup mixture. Serve warm.
9. Garden Vegetable Soup
If you’re a fan of Ten Vegetable Soup at Panera Bread, make sure you have this recipe in your back pocket. You’ll get carrots, celery, bell peppers, poblano, corn, chickpeas, and spinach, all simmering away with fire roasted tomatoes, cumin, and smoked paprika in a rich vegetable stock.
This vegetarian soup is completely vegan and also includes a scoop of brown rice for added substance. This is one large batch, so portion out and freeze individual meals so you can enjoy them throughout the season.
Garden Vegetable Soup Recipe (Panera Bread Copycat)
Ingredients
Method
- Heat olive oil over medium heat in a large Dutch oven or stock pot. Add the celery and carrots. Cook until softened and sizzling, about 10-12 minutes.
- Add the chopped onions, red peppers, yellow peppers, poblano peppers and garlic to the pot. Saute 5 more minutes.
- Using a wooden spoon, stir in the tomato paste, thyme, paprika, chili powder, cumin, oregano, salt and pepper.
- Pour in the broth and tomatoes. Bring soup to a boil.
- Reduce heat. Add the cooked rice, chick peas and frozen corn. Cover and simmer 10 minutes.
- Remove from heat and stir in the spinach leaves.
8. Homemade Chickarina Soup with Mini Meatballs
Tiny chicken meatballs floating in a hot broth create a comforting soup that both kids and adults will love. The meatballs are made from ground chicken, Parmesan cheese, breadcrumbs and parsley, and simmer in the broth with carrots, celery and onions.
The shredded chicken breast and tiny pastina pasta complete each bite. Double the recipe, as this soup freezes well for a fast weeknight meal.
Homemade Chickarina Soup Recipe with Mini Meatballs
Ingredients
Method
- Prepare the meatballs: Combine all ingredients in a large bowl. Use a 1 tsp. measure to scoop out the mixture. Using clean hands, roll the chicken mixture into a ball. Wet hands frequently, as necessary. You should finish with about 80 meatballs.Set meatballs aside on a large baking sheet or piece of parchment paper or aluminum foil.
- Heat oil over medium heat in a large Dutch oven or large pot.
- Cook the celery, carrots, onions, salt and pepper in the oil until they are softened, about 7-10 minutes.
- Add the chicken breasts and chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer 10 minutes.
- Remove the chicken from the pot and place it onto a work surface.
- Drop meatballs into the simmering broth. Simmer until meatballs rise to the top, about 20-25 minutes.
- While the meatballs are cooking, shred the chicken breasts into pieces with forks.
- When the meatballs are cooked, add the chicken back into the pot. Add the pastina. Simmer 15 more minutes.
7. Italian Chicken Soup
A swirl of beaten egg turns into silky ribbons the moment it hits the hot broth, and it’s so fun to watch! Before cooking, chicken breast is generously seasoned with homemade Italian seasoning, which includes basil, oregano, garlic powder and crushed red pepper, then pan-fried and shredded.
Then, orzo, baby spinach and lots of Parmesan cheese all get stirred into a big pot of warm broth. A chunk of crusty bread and you’re set for a super-comforting bowl.
Zesty Italian Chicken Soup
Ingredients
Method
- Combine all of the ingredients for the Italian seasoning in a shallow bowl. Coat chicken in the seasoning, pressing to adhere. Heat oil over medium heat in a nonstick pan. Brown the chicken, 5-7 minutes per side, until cooked through. Remove chicken onto a cutting board and shred with forks.
- Bring broth to a boil over medium high heat in a large pot. Beat the eggs and pour them into a glass measuring cup, or anything that has a spout. Add orzo to the broth. and cook 1 minute. Lower heat to a simmer and pour in the egg. Add the shredded chicken and spinach.
- Ladle soup into serving bowls and sprinkle with parmesan cheese and black pepper.
6. Old Fashioned Chicken and Vegetable Stew
There aren’t many things more comforting than a nice, thick, hearty chicken stew simmered up in a single pot. There are tender chunks of chicken, Russet potatoes and a bag of frozen veggies that all simmer together with fresh rosemary and thyme in a good amount of chicken stock.
Then a little splash of cream is added at the end to round out the flavors but not make the dish too heavy. Pair it with some warm dinner rolls or cornbread and it’s sure to satisfy!
Old Fashioned Chicken and Vegetable Stew Recipe
Ingredients
Method
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
5. Broccoli Cheddar Soup
If you like the broccoli cheddar soup at Panera Bread, you’ll love this homemade version! A combination of fresh broccoli florets, shredded carrots, half-and-half, vegetable broth and a dash of dry mustard makes the base of this cheesy soup.
Stir in the sharp cheddar cheese in small batches to ensure the best cheese melt. Serve it up in a bread bowl or top with croutons to recreate that restaurant-quality broccoli cheddar soup right at home.
Broccoli Cheddar Soup
Ingredients
Method
- In a stock pot or Dutch oven, melt the butter over medium-low heat. Add the diced onion and minced garlic. Saute until softened.
- Whisk in the flour, salt and ground mustard until incorporated.
- Whisk in the half-and-half and vegetable broth. Bring the mixture to a boil. Reduce heat to medium.
- Stir in the chopped broccoli and shredded carrots. Cook, uncovered, for 25 minutes, until vegetables are tender.
- Reduce heat to low and stir in the cheese, one handful at a time.
4. Creamy Vegan Celery Soup
No one will guess this luscious soup is entirely vegan! Celery and onions are cooked low and slow with celery seed, celery salt, and dried onion, then simmered in vegetable stock for at least an hour.
Just before blending, a handful of fresh spinach goes in for an ultra-smooth consistency. The soup is so light, you’ll want a second bowl and an extra piece of crusty bread.
Creamy Vegan Celery Soup
Ingredients
Method
- Coat the bottom of a large, heavy-bottomed pot with 1/4 inch of olive oil. Cook celery on medium heat until it starts to soften, 5-6 minutes. Add the salt, pepper, minced and granulated onion, celery salt and celery seed. Continue cooking until celery is very soft, another 7-8 minutes. Then add the diced onions. Saute until the vegetables are browned, another 8-10 minutes.
- Add the vegetable stock and stir to combine all ingredients. Cover and simmer on low heat for at least 1 hour.
- Off heat, add the spinach and puree with an immersion blender. Alternately, allow the soup to cool, then transfer to a standard blender, add the spinach and puree until it reaches the desired consistency.
3. Butternut Squash Soup with Garlic Cheddar Biscuits
If you can believe it, there’s no actual cream in this delicious squash soup. The onions, cumin, and fresh thyme cook down with the butternut squash, until it’s all nice and soft, ready for pureeing.
Each serving gets topped with a little crumble of goat cheese. The side of biscuits takes only 5 ingredients, and they’re brushed with melted garlic butter while they’re still hot.
Butternut Squash Soup with Garlic Cheddar Biscuits
Ingredients
Method
- Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
- Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
- Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
- To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
- Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
- To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.
2. Chicken Tortilla Soup
The best thing about this comforting soup is that you set up a toppings bar and let everyone top their bowls however they wish! Shredded chicken, corn and black beans simmer in a spicy broth of jalapeño, garlic, chili powder and cumin.
A rotisserie chicken from the supermarket is perfect for getting dinner out even faster. Serve with crispy tortilla strips, shredded cheddar, sour cream, fresh cilantro and lime wedges for topping.
Chicken Tortilla Soup
Ingredients
Method
- Dice the onions and mince the garlic. Remove seeds from the jalapeño pepper and dice.
- In a stockpot or large Dutch oven, heat the oil over medium-low heat. Saute the onions, garlic and jalapeños until softened, about 4-5 minutes.
- Drain the cans of tomatoes. Pour the tomatoes, chicken broth, chicken, cumin, chili powder and salt into the pot. Bring to a boil.
- Reduce heat to medium-low and simmer until chicken is tender, about 20 minutes.
- Remove the chicken onto a cutting board and shred with forks. Place the chicken back into the soup.
- Reduce heat to low. Drain the can of corn. Drain and rinse the black beans. Put the corn and black beans into the pot. Break up the cream cheese into small pieces and whisk it into the broth until it's melted and well combined.
- Ladle the soup into serving bowls. Garnish with tortilla strips, diced avocado, shopped cilantro and sour cream, if desired.
1. Sweet Potato Soup
Just a few basic ingredients transform ordinary sweet potatoes into a warm bowl of comfort. You simply cook the onions and garlic in olive oil before adding the sweet potatoes, cumin and broth. Then an immersion blender blends it all up until it’s creamy.
Naturally vegan unless you add some cream to top it off. Finally, garnish with crunchy pepitas and fresh parsley.
Sweet Potato Soup
Ingredients
Method
- Heat the oil in a stock pot over low heat. Add the onions and garlic and stir to coat them in the oil. Cover and simmer for 15 minutes.
- Peel the potatoes and cut them into cubes. Add them to the pot with the salt and cumin. Cover and simmer another 15 minutes.
- Stir in the broth. Bring to a boil. Reduce the heat to low, cover and simmer 30 minutes.
- Remove from heat and use an immersion blender to puree the mixture until smooth. Ladle the soup into serving bowls. Drizzle with cream before serving.
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