Venture into the world of cozy comfort with these 20 creamy, tasty soup recipes! Whether you’re craving a quick weeknight dinner or a soul-warming bowl on a chilly day, we’ve got the perfect blend of flavors to satisfy every palate. Get ready to ladle up some deliciousness—your next favorite soup is waiting in this roundup!
Roasted Garlic and Potato Soup
Evenings call for something warm and satisfying, and this roasted garlic and potato soup delivers exactly that. It’s creamy without any cream, relying on the natural starch of potatoes and the deep flavor of roasted garlic. You’ll want to make a double batch—it disappears fast.
Ingredients
– 2 large heads of garlic (I always roast extra to have on hand for other recipes)
– 2 lbs Yukon Gold potatoes, peeled and cubed (their buttery texture makes the soup extra creamy)
– 1 large yellow onion, diced (sweet varieties like Vidalia work beautifully here)
– 4 cups vegetable broth (low-sodium lets you control the salt level)
– 1/4 cup extra virgin olive oil (my go-to for roasting and sautéing)
– 1 tsp smoked paprika (adds a subtle smoky depth)
– 1/2 tsp black pepper, freshly ground
– 1 tsp kosher salt (adjust based on your broth’s saltiness)
– 2 tbsp fresh chives, chopped (for garnish—don’t skip the fresh herbs)
Instructions
1. Preheat your oven to 400°F.
2. Slice the top 1/4 inch off each garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over the cut garlic heads.
4. Wrap each garlic head tightly in aluminum foil.
5. Roast the wrapped garlic in the preheated oven for 40 minutes, until cloves are soft and golden brown.
6. Let the roasted garlic cool until safe to handle, about 10 minutes.
7. Squeeze the softened garlic cloves from their skins into a small bowl.
8. Heat the remaining 3 tablespoons of olive oil in a large pot over medium heat.
9. Add the diced onion and sauté for 5 minutes, until translucent.
10. Add the cubed potatoes and cook for another 3 minutes, stirring occasionally.
11. Stir in the roasted garlic paste, smoked paprika, salt, and black pepper.
12. Pour in the vegetable broth and bring to a boil.
13. Reduce heat to low, cover the pot, and simmer for 20 minutes, until potatoes are fork-tender.
14. Use an immersion blender to puree the soup until completely smooth. (Tip: For extra silkiness, blend in batches in a regular blender.)
15. Taste and adjust seasoning if needed. (Tip: The soup thickens as it cools, so don’t worry if it seems thin.)
16. Ladle into bowls and garnish with fresh chives.
Now you have a velvety soup with the sweet, mellow depth of roasted garlic shining through. The potatoes create a naturally creamy base that feels indulgent yet remains dairy-free. Try topping with crispy roasted chickpeas or serving alongside crusty bread for dipping.
Butternut Squash Soup with Coconut Milk
Butternut squash soup becomes incredibly creamy when blended with coconut milk. This version skips the dairy but keeps all the richness. You’ll have a comforting bowl ready in under an hour.
Ingredients
– 1 large butternut squash, peeled and cubed – I look for one that feels heavy for its size
– 1 tablespoon coconut oil – This gives a subtle tropical aroma
– 1 yellow onion, diced – Sweet varieties work best here
– 2 cloves garlic, minced – Fresh garlic makes all the difference
– 4 cups vegetable broth – Low-sodium lets you control the salt
– 1 (13.5 oz) can full-fat coconut milk – Don’t shake the can so you can scoop the cream
– 1 teaspoon ground cumin – Toasting boosts its earthy flavor
– ½ teaspoon smoked paprika – Adds a hint of smokiness
– Salt to taste – I start with ½ teaspoon and adjust later
Instructions
1. Preheat a large pot over medium heat for 2 minutes.
2. Add 1 tablespoon coconut oil to the heated pot.
3. Sauté 1 diced yellow onion for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 1 cubed butternut squash to the pot.
6. Sprinkle 1 teaspoon cumin and ½ teaspoon smoked paprika over the squash.
7. Pour in 4 cups vegetable broth and bring to a boil.
8. Reduce heat to low, cover, and simmer for 25 minutes until squash is fork-tender.
9. Carefully transfer the soup to a blender in batches.
10. Blend on high for 1 minute until completely smooth.
11. Return the blended soup to the pot over low heat.
12. Scoop the thick cream from the top of the coconut milk can.
13. Whisk the coconut cream and remaining coconut milk into the soup.
14. Heat for 5 minutes without boiling, stirring occasionally.
15. Season with salt starting with ½ teaspoon, then adjust if needed.
Extra creamy with subtle sweetness from the squash, this soup gets depth from the smoked paprika. Try swirling in extra coconut cream when serving, or top with toasted pumpkin seeds for crunch.
Spicy Carrot and Ginger Soup
Oftentimes the simplest ingredients create the most memorable meals. This spicy carrot and ginger soup comes together with minimal effort but delivers maximum flavor. It’s my go-to when I need something warming and nourishing.
Ingredients
– 2 tablespoons olive oil (I always use extra virgin for better flavor)
– 1 large yellow onion, chopped (sweet onions work beautifully here)
– 4 cups chopped carrots (about 1.5 pounds – I prefer organic for sweeter taste)
– 2 tablespoons freshly grated ginger (don’t use powdered – fresh makes all the difference)
– 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 teaspoon red pepper flakes (adjust based on your heat preference)
– 1/2 cup coconut milk (full-fat gives the creamiest texture)
– 1 teaspoon salt (I use sea salt for cleaner flavor)
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in chopped carrots and cook for 3 more minutes to develop flavor.
4. Add freshly grated ginger and red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover pot, and simmer for 25 minutes until carrots are completely tender.
7. Remove from heat and let cool for 5 minutes before blending.
8. Carefully transfer soup to blender in batches, filling only halfway to prevent spills.
9. Blend on high speed for 2 minutes until completely smooth and velvety.
10. Return blended soup to the pot over low heat.
11. Stir in coconut milk and salt until fully incorporated.
12. Heat for 3 minutes, stirring constantly, until warmed through.
You’ll love the silky texture that comes from thorough blending. The ginger provides a warm kick that balances the carrots’ natural sweetness. Try topping with toasted pumpkin seeds or a drizzle of chili oil for extra crunch and heat.
Chicken and Wild Rice Soup
Frosty weather demands this soul-warming chicken and wild rice soup. It’s my go-to comfort food when temperatures drop, combining tender chicken with nutty wild rice in a creamy broth that satisfies every time.
Ingredients
– 1 lb boneless chicken thighs (I prefer thighs for richer flavor)
– 1 cup wild rice blend (the mix of textures is worth it)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 3 carrots, chopped (I always peel them for smoother texture)
– 3 celery stalks, chopped
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 6 cups chicken broth (homemade if you have it)
– 1 cup heavy cream (room temperature blends better)
– 1 tsp dried thyme
– Salt and black pepper
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season chicken thighs generously with salt and pepper on both sides.
3. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken to a cutting board and let rest for 5 minutes before shredding.
5. Add diced onion, carrots, and celery to the same pot and cook for 6-8 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add wild rice blend and dried thyme, stirring to coat for 30 seconds.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pot.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
10. Stir in shredded chicken and heavy cream.
11. Simmer uncovered for 10 minutes until slightly thickened.
12. Season with additional salt and pepper as needed.
Creamy with chewy rice and tender chicken, this soup delivers deep savory notes. Serve it with crusty bread for dipping, or add a sprinkle of fresh parsley for brightness. Leftovers taste even better the next day as the flavors continue to meld.
Lentil and Spinach Soup
Makes a comforting bowl that’s both nourishing and quick to pull together on a busy weeknight. This lentil and spinach soup comes together with minimal effort but delivers deep, savory flavor. You’ll love how the spinach wilts perfectly into the hot broth.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (I like a fine dice for even cooking)
– 2 cloves garlic, minced (freshly minced gives the best aroma)
– 1 cup brown lentils, rinsed (rinsing removes any debris)
– 6 cups vegetable broth (low-sodium lets you control salt)
– 1 teaspoon dried thyme (crush it between your fingers to wake up the flavor)
– 4 cups fresh spinach, packed (stems removed for tender bites)
– 1 tablespoon lemon juice (freshly squeezed brightens the whole pot)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant (don’t let it brown).
4. Add 1 cup rinsed brown lentils, 6 cups vegetable broth, and 1 teaspoon dried thyme to the pot.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes (lentils should be tender but not mushy).
6. Stir in 4 cups fresh spinach and cook for 2 minutes until wilted (tip: add it in batches if your pot is full).
7. Remove from heat and stir in 1 tablespoon lemon juice (this brightens the flavors beautifully).
8. Ladle the soup into bowls and serve immediately. Done right, this soup has a hearty texture from the lentils and a subtle earthiness from the spinach. The lemon juice adds a fresh zing that cuts through the richness. For a creative twist, top with a dollop of Greek yogurt or serve with crusty bread for dipping.
Clam Chowder with Bacon
Just when you need something hearty and comforting, this clam chowder with bacon delivers. Juicy clams and smoky bacon create a rich, satisfying bowl that’s perfect for chilly evenings. It comes together faster than you’d think for such a flavorful result.
Ingredients
– 6 slices thick-cut bacon, chopped (I prefer the smoky flavor it adds)
– 1 large yellow onion, diced
– 2 celery stalks, finely chopped
– 3 cloves garlic, minced (fresh is always better here)
– 3 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
– 2 cups chicken broth
– 2 cups heavy cream
– 2 (10 oz) cans chopped clams, drained but juice reserved
– 2 tbsp unsalted butter
– 1 tsp fresh thyme leaves
– 1/2 tsp black pepper
– 1/4 cup all-purpose flour
– 1/2 tsp salt
Instructions
1. Place chopped bacon in a large pot over medium heat.
2. Cook bacon for 6-8 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
4. Add diced onion and chopped celery to the bacon drippings.
5. Cook vegetables for 5 minutes until softened, stirring frequently.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
8. Gradually pour in reserved clam juice and chicken broth while whisking to prevent lumps.
9. Add cubed potatoes, fresh thyme, salt, and black pepper.
10. Bring mixture to a boil, then reduce heat to maintain a simmer.
11. Cover and simmer for 15 minutes until potatoes are fork-tender.
12. Stir in heavy cream and drained clams.
13. Cook for 5 minutes until heated through but not boiling.
14. Remove from heat and stir in butter until melted.
15. Ladle into bowls and top with reserved crispy bacon.
Ultimate comfort in every spoonful, this chowder boasts a creamy texture that’s neither too thick nor too thin. The smoky bacon contrasts beautifully with the briny clams, while the tender potatoes add substance. Serve it in hollowed sourdough bowls for an impressive presentation that soaks up every last drop.
Sweet Corn and Potato Chowder
Kick off autumn with this creamy, comforting chowder that transforms simple ingredients into pure coziness. Sweet corn and potatoes create the perfect hearty base for chilly evenings. You’ll want to make this on repeat all season long.
Ingredients
– 4 slices thick-cut bacon, chopped (I prefer the smoky flavor it adds)
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 2 large russet potatoes, peeled and cubed into 1-inch pieces
– 4 cups fresh or frozen sweet corn kernels
– 1 cup heavy cream
– 2 tbsp butter
– 1 tsp smoked paprika
– Salt and black pepper
Instructions
1. Cook chopped bacon in a large pot over medium heat for 6-8 minutes until crispy.
2. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot.
3. Add diced onion to the bacon drippings and cook for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Pour in chicken broth and bring to a boil over high heat.
6. Add cubed potatoes and reduce heat to medium-low.
7. Simmer potatoes for 15 minutes until fork-tender.
8. Stir in corn kernels and cook for 5 more minutes.
9. Use a potato masher to gently crush about one-third of the potatoes against the pot sides.
10. Pour in heavy cream and add butter, stirring until butter melts completely.
11. Season with smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
12. Simmer for 3 minutes to let flavors meld.
13. Ladle into bowls and top with reserved crispy bacon.
Ultimate comfort in every spoonful, this chowder balances sweet corn against smoky bacon and creamy potatoes. The texture stays wonderfully chunky while the broth turns luxuriously thick. Serve it with crusty bread for dipping or top with extra sharp cheddar for a flavor boost.
Roasted Red Pepper and Tomato Soup
Hear me out—this roasted red pepper and tomato soup is the ultimate cozy meal. It’s rich, velvety, and comes together with minimal effort. Perfect for those chilly evenings when you need something warm and satisfying fast.
Ingredients
– 4 large red bell peppers, halved and seeded (I like charring them deeply for smoky flavor)
– 6 ripe tomatoes, cored and halved (use Roma tomatoes for fewer seeds)
– 1 large yellow onion, roughly chopped (sweet onions work best here)
– 4 cloves garlic, peeled (fresh garlic only—skip the jarred stuff)
– 3 tbsp extra virgin olive oil, plus extra for drizzling (my go-to for roasting)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1 tsp smoked paprika (adds a subtle, smoky depth)
– 1/2 cup heavy cream (for that luxurious finish)
– Fresh basil leaves, for garnish (tear them right before serving)
Instructions
1. Preheat your oven to 425°F.
2. Arrange red bell peppers and tomatoes cut-side down on a baking sheet.
3. Scatter chopped onion and garlic cloves around the peppers and tomatoes.
4. Drizzle everything with 3 tbsp olive oil, making sure all pieces are coated.
5. Roast for 25–30 minutes until peppers are charred and tomatoes are soft.
6. Tip: Let peppers steam in a covered bowl for 10 minutes—this makes peeling easier.
7. Peel the skins off the roasted peppers and discard.
8. Transfer all roasted vegetables to a blender or large pot if using an immersion blender.
9. Add vegetable broth and smoked paprika to the blender.
10. Blend until completely smooth, about 1–2 minutes.
11. Tip: Blend in batches if needed to avoid overflow and ensure a silky texture.
12. Pour the blended soup into a pot and heat over medium for 5 minutes.
13. Stir in heavy cream and simmer for another 3–4 minutes until warmed through.
14. Tip: Don’t boil after adding cream—it can curdle and split the soup.
15. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil.
16. Creamy and smoky, this soup has a velvety texture that clings to your spoon. Serve it with crusty bread for dipping, or swirl in a spoonful of pesto for an herby kick. It’s a bowl of comfort that tastes like it simmered all day.
Leek and Potato Soup
Melted leeks and potatoes create the ultimate comfort soup for crisp autumn days. This version skips the cream but delivers incredible richness through slow cooking. You’ll want seconds.
Ingredients
– 3 tablespoons unsalted butter (I always use European-style for better flavor)
– 4 large leeks, white and light green parts only (thoroughly washed—grit ruins everything)
– 2 pounds Yukon Gold potatoes (their waxy texture holds up perfectly)
– 6 cups chicken broth (homemade if you have it, but good quality store-bought works)
– 1 teaspoon kosher salt (Diamond Crystal is my preference for even distribution)
– ½ teaspoon freshly ground black pepper
– ¼ cup chopped fresh chives (save some for garnish—the fresh pop matters)
Instructions
1. Melt butter in a large Dutch oven over medium heat until foaming subsides.
2. Add chopped leeks and cook for 8 minutes, stirring occasionally, until softened but not browned.
3. Tip: Don’t rush the leeks—this slow cooking builds foundational flavor.
4. Add diced potatoes, chicken broth, salt, and pepper to the pot.
5. Bring to a boil, then immediately reduce heat to maintain a gentle simmer.
6. Cover and cook for 25 minutes until potatoes are completely tender when pierced with a fork.
7. Tip: Test multiple potato pieces—undercooked ones will ruin the texture.
8. Remove from heat and use an immersion blender to puree until completely smooth.
9. Tip: For ultra-silky texture, blend for a full 2 minutes—no one wants chunk surprises.
10. Stir in most of the chopped chives, reserving some for garnish.
11. Ladle into bowls and top with remaining fresh chives.
Final spoonfuls reveal a velvety texture that coats your tongue beautifully. The sweet leeks shine through with earthy potato backing. Try it with crispy bacon crumbles or a drizzle of truffle oil for weekend indulgence.
Creamy Avocado and Lime Soup
Only perfect for those days when you want something refreshing but satisfying. This chilled soup comes together in minutes with minimal effort. The creamy avocado base gets a bright kick from fresh lime juice.
Ingredients
– 3 ripe Hass avocados (I look for ones that yield slightly to gentle pressure)
– 1/2 cup plain Greek yogurt (full-fat gives the creamiest texture)
– 1/4 cup fresh lime juice (about 2 large limes squeezed)
– 2 cups cold vegetable broth
– 1/4 cup chopped cilantro (stems removed for less bitterness)
– 1 small jalapeño, seeded (adjust this if you prefer more heat)
– 1 tsp kosher salt
– 1/2 tsp ground cumin
– 1/4 cup heavy cream (chilled works best)
Instructions
1. Cut the avocados in half, remove pits, and scoop flesh into a blender.
2. Add Greek yogurt, lime juice, vegetable broth, cilantro, jalapeño, salt, and cumin to the blender.
3. Blend on high speed for 45 seconds until completely smooth and pale green.
4. Tip: Scrape down the blender sides halfway through to ensure no chunks remain.
5. Pour the blended soup into a large bowl and whisk in the heavy cream until fully incorporated.
6. Cover the bowl tightly with plastic wrap, pressing it directly onto the soup surface to prevent browning.
7. Refrigerate for at least 2 hours or until thoroughly chilled to 40°F.
8. Tip: For faster chilling, transfer soup to a shallow container before refrigerating.
9. Ladle the chilled soup into bowls and serve immediately.
10. Tip: Garnish with extra cilantro leaves and a drizzle of olive oil for presentation.
Really, the velvety texture makes each spoonful feel indulgent yet light. The lime cuts through the richness beautifully, making it ideal for warm evenings. Try serving it in chilled glasses for an elegant starter.
Black Bean and Chorizo Soup
A hearty black bean and chorizo soup delivers bold flavor with minimal effort. This one-pot meal comes together quickly for busy weeknights. You’ll appreciate the smoky spice from the chorizo balanced by creamy beans.
Ingredients
– 1 lb Mexican chorizo, casings removed (I prefer the fresh kind from my local butcher)
– 1 large yellow onion, diced (this creates the flavor foundation)
– 3 garlic cloves, minced (freshly minced makes all the difference)
– 2 (15 oz) cans black beans, rinsed (rinsing removes excess sodium)
– 4 cups chicken broth (homemade if you have it)
– 1 tsp ground cumin (toasted cumin adds depth)
– 1/2 tsp smoked paprika (my secret for extra smokiness)
– 2 tbsp olive oil (extra virgin is my go-to)
– 1/4 cup chopped fresh cilantro (for bright freshness at the end)
– 1 lime, cut into wedges (squeezing fresh lime right before serving is essential)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb chorizo, breaking it apart with a wooden spoon, and cook for 5-7 minutes until browned and crumbled.
3. Add diced onion and cook for 4-5 minutes until translucent and softened.
4. Stir in minced garlic and cook for 1 minute until fragrant (don’t let it burn).
5. Sprinkle 1 tsp cumin and 1/2 tsp smoked paprika over the mixture, stirring for 30 seconds to toast the spices.
6. Pour in 4 cups chicken broth, scraping any browned bits from the bottom of the pot.
7. Add rinsed black beans and bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
9. Remove from heat and stir in 1/4 cup chopped cilantro.
10. Ladle soup into bowls and serve immediately with lime wedges on the side.
Generous ladles of this soup reveal a thick, brothy texture with substantial chunks of chorizo. The beans maintain their shape while becoming tender enough to mash slightly against the roof of your mouth. For a creative twist, top with crispy tortilla strips or serve alongside warm cornbread to soak up every last drop.
Minestrone Soup with Pesto
Filling and flavorful, this minestrone soup gets its vibrant finish from a swirl of fresh pesto. It’s the perfect one-pot meal for chilly evenings when you want something nourishing but don’t have hours to spend in the kitchen. The pesto adds a bright, herby punch that elevates the classic soup.
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, diced (I like mine finely chopped for even cooking)
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced (fresh is best here for maximum flavor)
– 1 (14.5 oz) can diced tomatoes, undrained
– 6 cups vegetable broth (low-sodium lets you control the salt)
– 1 (15 oz) can cannellini beans, rinsed and drained
– 1 cup ditalini pasta (or any small pasta you have on hand)
– 2 cups fresh spinach, roughly chopped
– 1/4 cup prepared basil pesto (homemade or store-bought both work)
– Salt and black pepper to taste
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion, carrots, and celery to the pot.
3. Sauté vegetables for 7-8 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Pour in diced tomatoes with their juices and vegetable broth.
6. Bring soup to a boil over high heat, then reduce to a simmer.
7. Cover pot and simmer for 15 minutes to develop flavors.
8. Add cannellini beans and ditalini pasta to the soup.
9. Simmer uncovered for 10 minutes, stirring occasionally, until pasta is al dente.
10. Stir in chopped spinach and cook for 2 minutes until wilted.
11. Remove pot from heat and stir in 1/4 cup pesto until fully incorporated.
12. Season with salt and black pepper to taste. Outstanding texture comes from the tender vegetables, creamy beans, and perfectly cooked pasta. The pesto swirl creates pockets of intense herbal flavor that contrasts beautifully with the rich tomato broth. Serve it with crusty bread for dipping, or top with extra pesto and grated Parmesan for an extra flavor boost.
Summary
Beyond their delicious flavors, these 20 creamy soups offer comfort and convenience for any occasion. We hope you’ll try a few, share your favorites in the comments below, and pin this collection to your Pinterest boards for easy access. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
