These crowd-pleasing soups remain our favorites year after year. From French onion soup, rich with sweet caramelized onions and a blanket of nutty Gruyère, to the simple perfection of a smooth tomato soup, the perfect partner for grilled cheese, these are the ones you’ll turn to again and again.
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RecipeClassic Tomato Soup Recipe
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it's a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party. -
RecipePasta e Fagioli
This Italian soup—which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal. -
RecipeNew England Clam Chowder
Creamy, hearty New England clam chowder is by far the most popular chowder style (compared to Manhattan or Rhode Island versions). This chowder gets its thick texture from a combination of heavy cream and puréed potatoes. -
RecipeClassic Manhattan Clam Chowder
This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. -
RecipeSplit Pea Soup
This soup makes a nice hearty starter, especially garnished with croutons, but it's also lovely served with crusty whole wheat bread for dinner. A ham hock or ham bone lends the classic smoky flavor. -
RecipeBaked Potato & Leek Soup with Cheddar & Bacon
Like a loaded baked potato in liquid form, this creamy soup is topped with scallions, crumbled bacon, and shredded cheddar. -
RecipeMatzo Ball Soup
The ultimate in Jewish comfort food, this classic recipe includes a homemade golden chicken broth, and the secret to ultra-light matzo balls. -
RecipeLobster Bisque
Sherry and lobster are a classic flavor pairing; here, cream sherry lends the bisque a slightly sweet complexity. For richer flavor and more intense color, use a female lobster. -
RecipeClassic Chicken Noodle Soup
When you are looking for a straight-ahead chicken noodle soup, this recipe fits the bill beautifully. Light and soothing, it will please just about everybody. -
RecipeClassic French Onion Soup
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily. -
RecipeClassic Bouillabaisse
This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort. -
RecipeEgg Drop Soup with Crab, Baby Corn, and Peas
This Chinese restaurant mainstay becomes a light and lovely supper with the addition of crab, baby corn, and peas. -
RecipeBeef & Wild Rice Soup with Winter Vegetables
Wild rice imparts a wonderfully nutty, earthy fragrance to this savory soup. Chunks of tender butternut squash and turnips turn it into a one-pot meal. -
RecipeItalian Wedding Soup
Italian wedding soup, or minestra maritata, doesn’t really have much to do with weddings at all. It’s said to get its name from the “marriage” of the ingredients—meatballs, greens, and noodles or eggs. -
RecipeChicken & Tortilla Soup
Corn, black beans, avocado, fresh tomato, and crisp tortilla strips turn a basic chicken soup into a Southwestern flavor fiesta. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. -
RecipeCurried Lentil Soup
This vegetarian soup is super satisfying, thanks to an assortment of aromatic and root vegetables and a little curry powder. -
RecipeTortellini en Brodo
This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal roast and lots of winter vegetables. -
RecipeHot-and-Sour Soup
This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour).
