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Dinner Recipes: Ultimate Classic Soups

Warm up a cold night with favorites like French Onion Soup or Creamy Tomato.
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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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    Classic 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.

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  • Recipe

    Pasta 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.

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  • Recipe

    New 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.

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    Classic 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.

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  • Recipe

    Split 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.

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  • Recipe

    Baked 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.

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  • Recipe

    Matzo 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.

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  • Recipe

    Lobster 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.

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  • Recipe

    Classic 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.

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  • Recipe

    Classic 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.

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  • Recipe

    Classic 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.

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  • Recipe

    Egg 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.

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    Beef & 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.

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  • Recipe

    Italian 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.

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  • Recipe

    Chicken & 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.

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  • Recipe

    Curried Lentil Soup

    This vegetarian soup is super satisfying, thanks to an assortment of aromatic and root vegetables and a little curry powder.

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  • Recipe

    Tortellini 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.

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  • Recipe

    Hot-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).

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