When it comes to comforting, delicious meals that warm the soul, there’s nothing quite like a hearty bowl of creamy soup. Whether you’re in the mood for something classic and traditional or bold and international, there’s a rich and creamy soup out there to suit every taste. And with awards season around the corner, we thought it was the perfect time to highlight some of the most mouthwatering, award-winning soups that are sure to impress even the pickiest eaters.
From creamy roasted tomato basil soup to lobster bisque with sherry cream and everything in between, our roundup of 20 deliciously hearty soup recipes is a must-have for anyone looking to elevate their culinary game. Whether you’re cooking for a crowd or just want to treat yourself to a cozy night in, these award-winning soups are sure to satisfy.
Creamy Roasted Tomato Basil Soup
This recipe yields a rich and creamy soup that showcases the sweetness of roasted tomatoes and the brightness of fresh basil.
Ingredients:
– 3 lbs ripe tomatoes, cored and halved
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/4 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss tomatoes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in a little bit of olive oil over medium heat until softened.
4. Add roasted tomatoes, broth, and heavy cream or half-and-half to the pot. Blend until smooth.
5. Stir in chopped basil leaves and season with salt and pepper to taste.
6. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 45-50 minutes
Slow Cooker Loaded Baked Potato Soup
Cozy up with a warm bowl of creamy soup that’s packed with the flavors of baked potatoes, cheese, and bacon. This slow cooker recipe is perfect for a chilly evening or a busy day when you need a comforting meal.
Ingredients:
– 2-3 large baking potatoes, peeled and diced
– 1 onion, chopped
– 6 slices of bacon, cooked and crumbled
– 1 cup of shredded cheddar cheese
– 1/2 cup of half-and-half or heavy cream
– 1 teaspoon of paprika
– Salt and pepper to taste
Instructions:
1. Add the diced potatoes, chopped onion, crumbled bacon, paprika, salt, and pepper to a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in the shredded cheese and half-and-half or heavy cream until smooth.
4. Serve hot, garnished with additional cheese, sour cream, and chives if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Spiced Butternut Squash and Apple Soup
This sweet and savory soup is perfect for the fall season, combining the natural sweetness of butternut squash and apples with a blend of warming spices. Serve with a swirl of creme fraiche or crusty bread for a comforting meal.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cayenne pepper
– 2 apples (Granny Smith or Honeycrisp), peeled and cubed
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add squash, cinnamon, nutmeg, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
3. Add apples, chicken broth, and heavy cream (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes or until squash is tender.
4. Purée soup with an immersion blender or regular blender. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Lobster Bisque with Sherry Cream
A rich and creamy bisque that showcases the decadent flavor of lobster, elevated by the subtle sweetness of sherry cream.
Ingredients:
– 2 cups mixed shellfish (clams, mussels, scallops)
– 1 pound lobster meat, diced
– 4 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 2 cups fish stock
– 1 cup heavy cream
– 2 tablespoons sherry vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add flour; cook for 1 minute.
3. Gradually add fish stock, whisking continuously; bring to a boil.
4. Reduce heat; simmer for 10 minutes.
5. Stir in lobster meat, heavy cream, and sherry vinegar. Season with salt and pepper.
6. Simmer for an additional 5 minutes or until heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
French Onion Soup with Gruyère Croutons
Experience the rich flavors of France with this classic soup, topped with crispy, cheesy croutons.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 4 cups beef broth
– 1 cup grated Gruyère cheese
– 4 slices baguette, toasted and cubed (for croutons)
– Salt and pepper, to taste
Instructions:
1. In a large saucepan, melt butter over medium heat. Add sliced onions and cook until caramelized, stirring occasionally, about 20 minutes.
2. Add olive oil and cook for an additional 5 minutes.
3. Pour in beef broth and bring to a simmer. Reduce heat to low and let soup cook for 10-15 minutes or until flavors have melded together.
4. Meanwhile, preheat broiler. Place toasted baguette cubes on a baking sheet and sprinkle with Gruyère cheese.
5. Broil croutons until golden brown and crispy, about 2-3 minutes.
6. Ladle soup into bowls and top each bowl with a crouton. Serve immediately.
Cooking Time: About 45 minutes
Thai Coconut Curry Chicken Soup
Experience the bold flavors of Thailand with this creamy and aromatic soup recipe. Perfect for a cozy evening meal or a comforting pick-me-up, this Thai Coconut Curry Chicken Soup is sure to become a family favorite.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 cup chopped fresh cilantro
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and ginger; cook until fragrant, 1 minute.
2. Add curry paste; cook, stirring constantly, for 1 minute.
3. Add chicken; cook until browned, about 5 minutes.
4. Pour in coconut milk and broth. Bring to a simmer.
5. Reduce heat to low; let soup cook, covered, for 20-25 minutes or until chicken is cooked through.
6. Stir in cilantro; season with salt and pepper.
7. Serve hot, with lime wedges if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and Cauliflower Soup
This creamy soup combines the rich flavors of roasted garlic and cauliflower with a hint of nutmeg, perfect for a cozy evening meal. With just a few simple ingredients and minimal cooking time, you’ll be savoring every spoonful in no time.
Ingredients:
– 1 head of cauliflower
– 4-6 cloves of garlic
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Freshly grated nutmeg to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the cauliflower into florets and toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Squeeze roasted garlic cloves from their skins and chop. Add to a large pot along with chopped onion and sauté until softened.
4. Add broth and roasted cauliflower to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer soup to a blender to puree. Return to pot and add heavy cream (if using). Season with salt, pepper, and nutmeg to taste.
Cooking Time: 40-45 minutes
Wild Mushroom and Truffle Soup
A rich and earthy soup that showcases the bold flavors of wild mushrooms and truffles.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream
– 1 tablespoon truffle oil
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown, about 10 minutes.
3. Pour in broth and bring mixture to a simmer. Reduce heat to low and let soup cook for 15 minutes.
4. Stir in heavy cream and truffle oil. Season with salt and pepper to taste.
5. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 30-40 minutes
New England Clam Chowder with Bacon
A classic coastal treat that combines tender clams, crispy bacon, and a rich, creamy broth. This hearty soup is perfect for a chilly evening or a special occasion.
Ingredients:
– 2 tablespoons unsalted butter
– 6 slices of thick-cut bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound clams, scrubbed and rinsed
– 1 cup clam juice
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 teaspoons dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Remove bacon with a slotted spoon; set aside. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
3. Add clams, clam juice, milk, heavy cream, and thyme to the pot. Stir to combine.
4. Bring mixture to a simmer; reduce heat to low and let cook for 10-12 minutes or until clams are tender.
5. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and chopped parsley.
Cooking Time: 20-25 minutes
Creamy Chicken and Wild Rice Soup
Savor the rich flavors of this comforting soup, packed with tender chicken, nutty wild rice, and a hint of creaminess. Perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild rice
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the wild rice, chicken broth, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is tender.
4. Stir in heavy cream and season with pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Gouda Soup
This creamy soup is a perfect blend of smoky sweetness from roasted red peppers and the richness of Gouda cheese.
Ingredients:
– 2 large red bell peppers
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken or vegetable broth
– 1 cup grated Gouda cheese
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers in the oven for about 30-40 minutes, or until charred and blistered.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and chop the flesh into chunks.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the roasted red pepper chunks, broth, Gouda cheese, and heavy cream or half-and-half to the pot.
6. Bring the mixture to a simmer and let it cook for 15-20 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Spicy Black Bean and Chorizo Soup
This hearty soup combines the bold flavors of chorizo sausage with the richness of black beans, all wrapped up in a spicy broth. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound chorizo sausage, sliced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the chorizo sausage and cook until browned, breaking up with a spoon as it cooks.
3. Add the black beans, bell pepper, diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 45-50 minutes
Carrot Ginger Soup with Coconut Milk
This vibrant soup combines the sweetness of carrots with the spiciness of ginger and the creaminess of coconut milk, perfect for a chilly day or as a comforting snack.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chopped carrots (about 6 medium-sized)
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger; cook for an additional minute.
3. Add the carrots, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Smoky Corn Chowder with Chipotle
Elevate your comfort food game with this creamy, smoky corn chowder infused with the bold flavor of chipotle peppers. This recipe is perfect for a cozy night in or as a side dish for your next gathering.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 chipotle peppers in adobo sauce, chopped (see note)
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add corn kernels, chicken broth, heavy cream, chipotle peppers, paprika, salt, and pepper. Stir to combine.
3. Bring mixture to a simmer and cook for 10-12 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-17 minutes
Lentil and Spinach Soup with Lemon
A hearty and nutritious soup that combines the comfort of lentils and spinach with a bright and tangy touch from lemon.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, water, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
3. Stir in the spinach and cook until wilted.
4. Add the lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with a squeeze of extra lemon if desired.
Cooking Time: 30-35 minutes
Pumpkin Soup with Crispy Sage
Warm up on a chilly fall day with this comforting and flavorful pumpkin soup, topped with crispy sage leaves.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and chopped into 1-inch cubes
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and pumpkin cubes; cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Heat a skillet over medium-high heat. Add a few fresh sage leaves; cook until crispy, flipping halfway through, about 2-3 minutes per side.
7. Serve the soup hot, garnished with crispy sage leaves.
Cooking Time: 35-40 minutes
Broccoli Cheddar Soup with Croutons
This comforting soup is a perfect blend of green and cheesy goodness, topped with crunchy croutons for added texture. With minimal effort, you’ll be enjoying a satisfying meal in no time!
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup shredded cheddar cheese
– 1 teaspoon flour
– Salt and pepper to taste
– Croutons (store-bought or homemade)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add broccoli, chicken broth, milk, and shredded cheese. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until broccoli is tender.
3. Stir in flour to thicken the soup. Season with salt and pepper to taste.
4. Serve hot, topped with croutons.
Cooking Time: 25-30 minutes
Mexican Street Corn Soup
Savor the flavors of a Mexican street corn fiesta in a warm and comforting bowl of soup! This creamy, slightly sweet, and smoky soup is perfect for any occasion.
Ingredients:
• 2 cups chicken or vegetable broth
• 1 cup frozen corn kernels
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic, cumin, and smoked paprika; cook for an additional minute.
3. Pour in broth and bring to a simmer.
4. Stir in corn kernels and heavy cream. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20 minutes
Beef and Barley Soup with Herbs
Warm up with a comforting bowl of beef and barley soup infused with the savory flavors of thyme, rosemary, and bay leaves. This classic recipe is perfect for a cozy evening meal.
Ingredients:
– 1 lb beef stew meat (chuck or round)
– 2 cups beef broth
– 1 cup pearl barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– 1 bay leaf
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, thyme, rosemary, and bay leaf. Cook for an additional minute.
4. Pour in the beef broth and bring to a boil. Reduce the heat and simmer for 1 hour, or until the barley is tender and the meat is cooked through.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour and 15 minutes.
Sweet Potato and Peanut Soup
Warm up with this comforting and creamy soup that combines the natural sweetness of sweet potatoes with the richness of peanuts. This unique blend is perfect for a chilly evening or a special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1/4 cup peanut butter
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add sweet potatoes, chicken broth, and peanut butter. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
5. Stir in heavy cream or coconut cream, if using. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to cozy up with these 20 creamy award-winning soup recipes! From classic comfort foods like French Onion and New England Clam Chowder, to international flavors like Thai Coconut Curry and Mexican Street Corn, there’s something for everyone. Indulge in rich and hearty soups like Creamy Roasted Tomato Basil and Wild Mushroom and Truffle, or warm up with comforting classics like Broccoli Cheddar and Beef and Barley. With a range of ingredients and cooking methods, these award-winning recipes are sure to become new favorites.
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