Picture this: a chilly autumn evening, the scent of roasting turkey in the air, and a steaming bowl of soul-warming soup cradled in your hands. As Thanksgiving approaches, there’s nothing quite like a comforting bowl of soup to set the cozy holiday mood. We’ve gathered 18 deliciously hearty recipes that will make your Thanksgiving table even more memorable—let’s dive into these autumnal delights!
Roasted Butternut Squash Soup with Sage
Venturing into autumn cooking means embracing the season’s star produce, and this roasted butternut squash soup perfectly captures fall’s essence. We’ll build layers of flavor through careful roasting and simmering, creating a velvety soup that feels both comforting and sophisticated. Follow each step precisely, and you’ll master a restaurant-quality dish right in your own kitchen.
Ingredients
– 1 large butternut squash (about 3 pounds), peeled and cubed – I look for squash that feels heavy for its size, indicating maximum moisture content
– 2 tablespoons extra virgin olive oil – my go-to for roasting as it adds fruity notes
– 1 medium yellow onion, diced – sweet varieties work beautifully here
– 3 cloves garlic, minced – fresh garlic makes all the difference in flavor
– 4 cups vegetable broth – I prefer low-sodium to control the salt level
– ½ cup heavy cream – room temperature blends more smoothly
– 8 fresh sage leaves – plus extra for garnish if you’re feeling fancy
– 1 teaspoon kosher salt – it dissolves better than table salt
– ½ teaspoon black pepper – freshly ground releases more aroma
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, ensuring pieces aren’t touching for proper browning.
4. Roast for 35 minutes at 400°F until the squash edges turn golden brown and pieces are easily pierced with a fork.
5. While squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
6. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute more, just until fragrant but not browned.
8. Carefully transfer the roasted squash from the baking sheet into the pot with the onions and garlic.
9. Pour in the vegetable broth and add the fresh sage leaves, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
10. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
11. Remove the pot from heat and discard the sage leaves, which have now imparted their earthy flavor.
12. Use an immersion blender to puree the soup until completely smooth, about 2-3 minutes of blending.
13. Stir in the heavy cream until fully incorporated and the soup reaches a uniform pale orange color.
14. Taste and adjust seasoning if needed, then ladle into bowls for serving.
This soup achieves a wonderfully velvety texture that coats your spoon beautifully while the roasted squash provides natural sweetness balanced by sage’s earthy notes. Try swirling in a tablespoon of maple syrup before serving for subtle sweetness, or top with crispy sage leaves and toasted pumpkin seeds for contrasting textures that elevate each creamy spoonful.
Classic Thanksgiving Leftover Turkey Soup
Brimming with cozy comfort, this soup transforms your Thanksgiving turkey leftovers into a nourishing meal that feels like a warm hug. By methodically building layers of flavor, we’ll create a rich broth that celebrates every bit of that holiday bird while using simple techniques perfect for beginner cooks.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, diced (I prefer sweet varieties for balancing the turkey)
– 3 carrots, peeled and sliced into ¼-inch rounds (fresh, crisp carrots make all the difference)
– 3 celery stalks, chopped (don’t skip the leafy tops—they add great flavor)
– 3 cloves garlic, minced (freshly minced releases the best aroma)
– 8 cups turkey stock (homemade from your carcass yields the richest results)
– 3 cups shredded cooked turkey (I like both white and dark meat for variety)
– 1 teaspoon dried thyme (rub between your palms to awaken the oils)
– 1 bay leaf (remove this before serving—it’s not for eating!)
– ½ teaspoon black pepper (freshly ground gives the best flavor)
– 1 teaspoon salt (start with this and adjust at the end)
– 2 tablespoons fresh parsley, chopped (added at the end for bright freshness)
Instructions
1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent but not browned.
3. Stir in 3 sliced carrots and 3 chopped celery stalks, cooking for 4 more minutes until slightly softened.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Pour in 8 cups turkey stock, scraping any browned bits from the bottom of the pot.
6. Add 1 teaspoon dried thyme, 1 bay leaf, ½ teaspoon black pepper, and 1 teaspoon salt.
7. Bring the soup to a boil over high heat, then immediately reduce to a simmer.
8. Cover and simmer for 25 minutes until the carrots are tender when pierced with a fork.
9. Stir in 3 cups shredded cooked turkey and simmer uncovered for 5 minutes to heat through.
10. Remove the bay leaf and stir in 2 tablespoons fresh parsley just before serving.
Effortlessly silky with tender vegetables and shredded turkey in every spoonful, this soup develops deeper flavor when rested overnight. For a creative twist, serve it over crusty bread bowls or stir in wild rice during the last 10 minutes of simmering for heartier texture.
Spiced Pumpkin and Coconut Soup
Even the simplest ingredients can transform into something extraordinary with the right techniques. Today we’re making a comforting spiced pumpkin and coconut soup that’s perfect for crisp autumn days, and I’ll guide you through each step methodically to ensure perfect results every time.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for richer flavor)
– 1 medium yellow onion, diced (I prefer sweet varieties for balancing the spices)
– 2 cloves garlic, minced (freshly minced releases the most aroma)
– 1 tablespoon freshly grated ginger (the vibrant kick makes all the difference)
– 1 teaspoon ground cumin (toasting it first deepens the flavor)
– ½ teaspoon ground cinnamon (I always use Ceylon for its delicate warmth)
– ¼ teaspoon cayenne pepper (adjust based on your heat preference)
– 3 cups pumpkin puree (homemade or high-quality canned both work well)
– 1 (13.5 oz) can full-fat coconut milk (shaken well before opening)
– 4 cups vegetable broth (low-sodium lets you control the seasoning)
– 1 tablespoon pure maple syrup (the real stuff adds nuanced sweetness)
– 1 teaspoon fine sea salt (dissolves evenly throughout)
– ¼ cup roasted pumpkin seeds (for that essential crunchy garnish)
– 2 tablespoons fresh cilantro leaves (brightens up the rich soup)
Instructions
1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 medium diced yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and lightly golden around the edges.
3. Stir in 2 cloves minced garlic and 1 tablespoon freshly grated ginger, cooking for 1 minute until fragrant but not browned.
4. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon ground cinnamon, and ¼ teaspoon cayenne pepper, toasting for 30 seconds to release their oils and deepen the flavor profile.
5. Add 3 cups pumpkin puree, stirring constantly for 2 minutes to coat with spices and develop a richer base.
6. Pour in 1 can coconut milk and 4 cups vegetable broth, using a whisk to incorporate everything smoothly without lumps.
7. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a simmer.
8. Stir in 1 tablespoon pure maple syrup and 1 teaspoon fine sea salt until fully dissolved.
9. Cover the pot partially and simmer for 20 minutes, allowing the flavors to meld together beautifully.
10. Carefully transfer the soup in batches to a blender, filling only halfway each time, and blend on high for 1 minute per batch until completely smooth and velvety.
11. Return the blended soup to the clean pot and heat through over low for 3-5 minutes until steaming hot.
12. Ladle the soup into bowls and garnish each serving with 1 tablespoon roasted pumpkin seeds and a sprinkle of fresh cilantro leaves.
Here’s what makes this soup special: the velvety texture from thorough blending creates a luxurious mouthfeel, while the warm spices and coconut milk balance creates layers of flavor that develop with each spoonful. Try serving it in hollowed-out small pumpkins for an impressive autumn presentation that will delight your guests.
Slow Cooker Cranberry Bean and Ham Soup
A comforting bowl of slow cooker cranberry bean and ham soup is exactly what chilly autumn days call for. This recipe walks you through each simple step to create a deeply flavorful, hearty soup that practically cooks itself while you go about your day. Let’s begin with gathering our ingredients before we start building layers of flavor in the slow cooker.
Ingredients
– 1 pound dried cranberry beans (I love their beautiful speckled appearance when soaked)
– 1 large yellow onion, diced (sweet varieties work wonderfully here)
– 3 medium carrots, peeled and chopped into ½-inch rounds
– 3 celery stalks, sliced (don’t skip the leafy tops—they add great flavor)
– 4 garlic cloves, minced (fresh is always better than jarred in soups)
– 1 pound smoked ham hock (this creates the most incredible broth base)
– 8 cups chicken broth (I prefer low-sodium to control the salt level)
– 2 bay leaves (remove these before serving—they’re not for eating)
– 1 teaspoon dried thyme (rub between your palms to release the oils)
– ½ teaspoon black pepper, freshly ground
Instructions
1. Place the dried cranberry beans in a large bowl and cover with 3 inches of cold water, then let soak for 8 hours or overnight.
2. Drain the soaked beans thoroughly and transfer them to your 6-quart slow cooker.
3. Add the diced onion, chopped carrots, sliced celery, and minced garlic to the slow cooker.
4. Nestle the smoked ham hock into the center of the vegetable and bean mixture.
5. Pour the 8 cups of chicken broth over everything, ensuring the ham hock is fully submerged.
6. Add the bay leaves, dried thyme, and black pepper to the slow cooker.
7. Cover with the lid and cook on LOW heat for 8 hours until the beans are tender and the ham meat falls easily from the bone.
8. Carefully remove the ham hock from the slow cooker using tongs and place it on a cutting board to cool slightly.
9. Once cool enough to handle, pull all the meat from the ham hock, discarding the bone and any fat.
10. Shred the ham meat into bite-sized pieces and return it to the slow cooker.
11. Remove and discard the bay leaves from the soup.
12. Ladle the finished soup into bowls and serve immediately. Keep the soup warm on the slow cooker’s WARM setting if not serving right away. Kitchen tip: For extra flavor, I sometimes sauté the onions, carrots, and celery in a tablespoon of olive oil before adding to the slow cooker. Another pro tip: Don’t add salt until the end since the ham hock releases plenty of salty flavor as it cooks. Final tip: If the soup seems too thick after cooking, simply stir in additional warm broth until it reaches your preferred consistency.
Key to this soup’s appeal is the creamy texture of the cranberry beans against the smoky, salty ham pieces. The broth develops incredible depth during the long, slow cooking process, making each spoonful richly satisfying. Consider serving this with crusty bread for dipping or over a scoop of cooked rice for a more substantial meal.
Savory Sweet Potato and Corn Chowder
Before the weather turns too chilly, this comforting chowder bridges summer’s sweetness with autumn’s earthy warmth perfectly. Building layers of flavor through simple techniques creates a velvety, satisfying soup that even novice cooks can master with careful attention to timing and texture. Begin by gathering your ingredients and a heavy-bottomed pot for even heat distribution.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (sweet varieties work beautifully here)
– 2 cloves garlic, minced (freshly crushed releases more aroma)
– 2 medium sweet potatoes, peeled and cubed (about 3 cups total)
– 3 cups frozen corn kernels (no need to thaw—they’ll cook perfectly)
– 4 cups vegetable broth (low-sodium lets you control seasoning)
– 1 cup heavy cream (room temperature blends more smoothly)
– 1 teaspoon smoked paprika (adds subtle depth)
– ½ teaspoon black pepper (freshly cracked if possible)
– 1 teaspoon salt (adjust after tasting finished soup)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat for 90 seconds until shimmering.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until translucent but not browned.
3. Stir in minced garlic and cook for exactly 60 seconds until fragrant—watch closely to prevent burning.
4. Add cubed sweet potatoes and frozen corn, tossing to coat with the onion mixture.
5. Pour in vegetable broth, scraping any browned bits from the pot bottom for extra flavor.
6. Bring to a boil over high heat, then immediately reduce to a simmer.
7. Cover and cook for 15 minutes until sweet potatoes pierce easily with a fork.
8. Use an immersion blender to partially puree the soup, leaving some texture and whole corn kernels.
9. Stir in heavy cream, smoked paprika, black pepper, and salt until fully incorporated.
10. Simmer uncovered for 5 more minutes to meld flavors, stirring once halfway through.
Generously ladle this chowder into bowls, noting how the sweet potato creates a naturally creamy base while corn kernels pop with freshness. The smoked paprika adds a whisper of smokiness that complements the vegetables’ sweetness without overpowering. For a delightful contrast, top with crispy bacon crumbles or serve alongside crusty bread for dipping into the velvety broth.
Herbed Mushroom and Barley Soup
Hearty and wholesome, this herbed mushroom and barley soup is the perfect comfort food for crisp autumn days. Here’s how to build layers of flavor with simple ingredients and patient cooking. Follow each step carefully for a satisfying result.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I prefer sweet onions for balance)
– 2 cloves garlic, minced (freshly minced releases the best aroma)
– 8 ounces cremini mushrooms, sliced (their earthy flavor holds up beautifully)
– 1 cup pearl barley (rinsed well to remove excess starch)
– 6 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 teaspoon dried thyme (crush it between your fingers to wake up the oils)
– 1 bay leaf (don’t skip this—it adds subtle depth)
– 1 teaspoon kosher salt (adjust later if your broth is salty)
– ½ teaspoon black pepper (freshly ground for the best flavor)
– 2 tablespoons chopped fresh parsley (added at the end for brightness)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant but not browned.
4. Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and begin to brown.
5. Tip: Let the mushrooms develop a golden color—this builds a deeper flavor base.
6. Stir in rinsed pearl barley and cook for 2 minutes to lightly toast the grains.
7. Pour in 6 cups vegetable broth, scraping any browned bits from the pot bottom.
8. Add dried thyme, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper.
9. Bring the soup to a boil, then reduce heat to low and cover the pot.
10. Simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
11. Tip: Keep the lid slightly ajar to control evaporation and maintain a gentle simmer.
12. After 45 minutes, check that barley is tender but still chewy—it should not be mushy.
13. Remove the pot from heat and discard the bay leaf.
14. Stir in 2 tablespoons chopped fresh parsley just before serving.
15. Tip: Let the soup rest for 5 minutes off heat—this allows the flavors to meld beautifully.
Nothing beats the chewy texture of barley against the earthy mushrooms in this satisfying soup. For a creative twist, top with a dollop of sour cream or serve alongside crusty bread for dipping into the rich broth.
Roasted Garlic and Cauliflower Soup
Facing a chilly evening calls for something truly comforting, and this roasted garlic and cauliflower soup delivers exactly that. Follow these methodical steps to create a velvety, flavorful bowl that feels like a warm hug. I’ll guide you through each action precisely so you can achieve perfect results every time.
Ingredients
– 1 large head cauliflower, cut into florets (I find smaller florets roast more evenly)
– 1 whole garlic head (roasting transforms its sharpness into sweet, mellow goodness)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (this creates the soup’s aromatic base)
– 4 cups vegetable broth (low-sodium lets you control the seasoning)
– 1/2 cup heavy cream (room temperature incorporates more smoothly)
– 1 teaspoon fresh thyme leaves (rubbed between fingers to release their oils)
– 1/2 teaspoon smoked paprika (adds a subtle depth I always include)
– Salt and black pepper (freshly ground pepper makes all the difference)
Instructions
1. Preheat your oven to 400°F.
2. Cut the top 1/4 inch off the garlic head to expose the cloves.
3. Place the garlic head and cauliflower florets on a baking sheet.
4. Drizzle 1 tablespoon olive oil over the cauliflower and garlic.
5. Roast for 25 minutes until cauliflower edges are golden brown and garlic is soft.
6. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
7. Add diced onion and cook for 6-8 minutes until translucent.
8. Squeeze the roasted garlic cloves from their skins into the pot.
9. Add the roasted cauliflower florets to the pot.
10. Pour in 4 cups vegetable broth and bring to a simmer.
11. Cook for 15 minutes until cauliflower is completely tender.
12. Carefully transfer the soup to a blender in batches.
13. Blend on high speed for 45 seconds until completely smooth.
14. Return the blended soup to the pot over low heat.
15. Stir in 1/2 cup heavy cream until fully incorporated.
16. Add 1 teaspoon fresh thyme leaves and 1/2 teaspoon smoked paprika.
17. Season with salt and black pepper, starting with 1/2 teaspoon salt.
18. Simmer for 3 more minutes to let flavors meld.
Ultra-smooth and richly flavored, this soup achieves a luxurious velvet texture that coats your spoon beautifully. The roasted garlic provides a subtle sweetness that perfectly balances the earthy cauliflower, while the smoked paprika adds just a hint of warmth. Try serving it with crispy croutons or a drizzle of truffle oil for an elegant touch that elevates this humble soup into something truly special.
Smoky Bacon and Lentil Soup
Savor the comforting embrace of this smoky bacon and lentil soup, perfect for chilly evenings when you crave something hearty yet wholesome. Let me guide you through creating this satisfying bowl step by step, ensuring you achieve that perfect balance of smoky depth and tender lentils every single time.
Ingredients
- 6 slices thick-cut bacon, chopped (I prefer applewood-smoked for deeper flavor)
- 1 large yellow onion, diced (room temperature onions release their sweetness better)
- 2 medium carrots, peeled and diced into ¼-inch pieces
- 2 celery stalks, diced (don’t skip these—they add a subtle earthy note)
- 3 garlic cloves, minced (freshly minced garlic makes all the difference)
- 1 cup brown lentils, rinsed and picked over
- 6 cups chicken broth (low-sodium lets you control the salt level)
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil (my go-to for finishing)
- 1 bay leaf
- ½ tsp black pepper, freshly ground
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until evenly warm.
- Add chopped bacon and cook for 6–8 minutes, stirring occasionally, until crisp and browned.
- Transfer bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the pot.
- Add diced onion, carrots, and celery to the pot and sauté for 5–7 minutes until onions are translucent and softened.
- Stir in minced garlic and cook for 1 minute until fragrant but not browned.
- Add tomato paste and smoked paprika, stirring constantly for 1 minute to deepen their flavors.
- Pour in rinsed lentils and chicken broth, then add the bay leaf and black pepper.
- Bring the soup to a boil over high heat, then reduce heat to low and simmer uncovered for 35–40 minutes until lentils are tender but not mushy.
- Remove the bay leaf and discard it.
- Stir in reserved crispy bacon and extra virgin olive oil just before serving.
This soup develops a wonderfully thick, almost stew-like texture as the lentils break down slightly. The smoky bacon melds beautifully with the earthy lentils, creating a robust flavor that deepens if left to rest for 10 minutes off the heat. Try serving it with a sprinkle of fresh parsley or a dollop of Greek yogurt for a bright contrast.
Caramelized Onion and Apple Soup
Haven’t you noticed how the simplest ingredients can transform into something extraordinary? This caramelized onion and apple soup is the perfect example—slow-cooked comfort that fills your kitchen with the most incredible aroma while teaching fundamental cooking techniques. Let’s walk through each step together.
Ingredients
– 4 large yellow onions, thinly sliced (I find they caramelize best when cut with the grain)
– 2 medium apples, peeled and diced (Honeycrisp are my favorite for their sweet-tart balance)
– 3 tablespoons unsalted butter (European-style butter adds wonderful richness)
– 4 cups vegetable broth (homemade if you have it, but good quality store-bought works beautifully)
– 1/2 cup heavy cream (room temperature blends in more smoothly)
– 1 teaspoon fresh thyme leaves (rubbed between your fingers to release their oils)
– 1/4 teaspoon freshly grated nutmeg (trust me, freshly grated makes all the difference)
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-low heat.
2. Add the sliced onions and cook for 25-30 minutes, stirring every 5 minutes, until they turn deep golden brown—this slow caramelization builds the soup’s foundation flavor.
3. Stir in the diced apples and fresh thyme leaves, cooking for another 8-10 minutes until the apples soften slightly.
4. Pour in the vegetable broth, scraping any browned bits from the bottom of the pot—those caramelized bits add incredible depth.
5. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes.
6. Carefully transfer the soup to a blender in batches, filling only halfway to prevent spills from heat expansion.
7. Blend until completely smooth, about 1-2 minutes per batch, then return to the pot.
8. Stir in the heavy cream and freshly grated nutmeg, heating gently for 3-4 minutes until warmed through—don’t let it boil once cream is added.
9. Ladle the soup into warm bowls for serving.
You’ll notice the soup has a velvety texture that’s both rich and light, with the sweet onions and tart apples creating a beautiful harmony. Your patience with caramelizing pays off in every spoonful of this golden-hued comfort. Yes, this soup shines on its own, but I love topping it with crispy fried shallots or serving it alongside a sharp cheddar grilled cheese for the ultimate cozy meal.
Curried Carrot and Ginger Soup
Now, let’s create a comforting bowl of Curried Carrot and Ginger Soup that will warm you from the inside out. This recipe walks you through each simple step to achieve a velvety, flavorful soup perfect for chilly evenings. You’ll be amazed how these humble ingredients transform into something truly special.
Ingredients
– 2 tablespoons olive oil (I prefer extra virgin for its fruity notes)
– 1 large yellow onion, chopped (sweet varieties work beautifully here)
– 4 cups chopped carrots (about 1.5 pounds – no need to peel if organic)
– 2 tablespoons freshly grated ginger (I always keep ginger root frozen for easy grating)
– 3 cloves garlic, minced (fresh is essential for that bright flavor)
– 1 tablespoon curry powder (my favorite brand is mild and aromatic)
– 4 cups vegetable broth (homemade if you have it, but store-bought works fine)
– 1 cup coconut milk (full-fat gives the creamiest texture)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 1/4 teaspoon black pepper (freshly ground if possible)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 4 cups chopped carrots and cook for 3 more minutes to lightly caramelize.
4. Add 2 tablespoons grated ginger and 3 minced garlic cloves, cooking for 1 minute until fragrant.
5. Sprinkle 1 tablespoon curry powder over the vegetables and stir constantly for 30 seconds to toast the spices.
6. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until carrots are fork-tender.
8. Carefully transfer the soup to a blender in batches, filling only halfway to prevent spills.
9. Blend on high speed for 2 minutes until completely smooth and velvety.
10. Return the blended soup to the pot over low heat.
11. Stir in 1 cup coconut milk until fully incorporated.
12. Season with 1 teaspoon salt and 1/4 teaspoon black pepper, stirring to combine.
13. Heat the soup for 3 more minutes until warmed through, but do not boil.
Unbelievably creamy with a gentle heat from the ginger and warm curry spices, this soup develops even deeper flavor when allowed to rest for 30 minutes before serving. Try swirling in a tablespoon of plain yogurt and topping with toasted pumpkin seeds for contrasting textures that make each spoonful exciting.
Turkey Dumpling Soup with Thyme
Very few dishes offer the comforting embrace of a warm bowl of turkey dumpling soup, especially when the savory broth is infused with the earthy aroma of fresh thyme. This recipe guides you through creating a complete, hearty meal from scratch, ensuring every step is clear and manageable. You’ll be amazed at how simple ingredients transform into such a nourishing classic.
Ingredients
– 1 tbsp extra virgin olive oil (my go-to for a fruity base note)
– 1 medium yellow onion, diced (I find a sharp knife makes this quick and tear-free)
– 2 medium carrots, sliced into ¼-inch rounds (for a sweet crunch)
– 2 celery stalks, chopped
– 8 cups turkey or chicken broth (homemade broth will make it extra special)
– 2 cups cooked turkey, shredded (using leftover roasted turkey is perfect here)
– 1 tbsp fresh thyme leaves, stripped from stems (fresh really makes a difference)
– 1 cup all-purpose flour
– 2 tsp baking powder
– ½ tsp salt
– ½ cup whole milk (I prefer whole milk for richer, fluffier dumplings)
– 2 tbsp unsalted butter, melted
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large stockpot over medium heat for 1 minute until it shimmers.
2. Add the diced yellow onion, sliced carrots, and chopped celery to the pot.
3. Sauté the vegetables for 8-10 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
4. Pour in 8 cups of turkey or chicken broth and bring the mixture to a boil over high heat.
5. Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to meld the flavors.
6. While the soup simmers, combine 1 cup all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl.
7. In a separate small bowl, whisk together ½ cup whole milk and 2 tbsp melted unsalted butter.
8. Pour the milk mixture into the flour mixture and stir with a fork until just combined; do not overmix.
9. Uncover the soup pot and stir in 2 cups of shredded cooked turkey and 1 tbsp fresh thyme leaves.
10. Increase the heat to bring the soup back to a gentle boil.
11. Drop tablespoon-sized portions of the dumpling dough directly into the simmering soup.
12. Cover the pot and cook the dumplings for 15 minutes without lifting the lid; this traps steam for fluffy dumplings.
13. After 15 minutes, remove the lid and check that a dumpling is cooked through by inserting a toothpick; it should come out clean.
14. Ladle the hot soup into bowls, ensuring each serving gets both broth and dumplings.
Soothing and satisfying, this soup features tender dumplings that soak up the rich, thyme-scented broth, while the shredded turkey and vegetables provide a delightful texture in every spoonful. Serve it with a crusty baguette for dipping, or add a sprinkle of fresh parsley for a pop of color and freshness.
Harvest Vegetable and Quinoa Soup
Just as the crisp autumn air settles in, this nourishing soup becomes my weekly ritual—it’s the perfect way to celebrate seasonal produce while keeping things simple and wholesome. Let’s walk through each step together so you can enjoy a comforting bowl in no time.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for sautéing, it adds a lovely fruity note)
– 1 medium yellow onion, diced (I find sweet onions work beautifully here)
– 2 cloves garlic, minced (freshly minced garlic makes all the difference)
– 2 medium carrots, peeled and sliced into ¼-inch rounds (they hold their shape nicely)
– 2 stalks celery, chopped (I like the subtle crunch they add)
– 4 cups vegetable broth (low-sodium lets you control the seasoning)
– 1 cup quinoa, rinsed well (rinsing removes any bitterness)
– 1 teaspoon dried thyme (it’s my favorite herb for cozy soups)
– ½ teaspoon black pepper (freshly ground if you have it)
– 1 bay leaf (don’t skip this—it infuses such depth)
– 2 cups chopped kale, stems removed (I prefer lacinato kale for its tenderness)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and sauté for 4–5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 2 minced garlic cloves and cook for 30 seconds, just until golden—be careful not to burn it.
4. Add 2 sliced carrots and 2 chopped celery stalks, cooking for another 4 minutes until slightly softened.
5. Pour in 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
6. Add 1 cup rinsed quinoa, 1 teaspoon dried thyme, ½ teaspoon black pepper, and 1 bay leaf, stirring to combine.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and has “tails.”
8. Stir in 2 cups chopped kale and cook uncovered for 3–4 minutes until wilted but still vibrant green.
9. Remove the pot from heat and discard the bay leaf before serving. This soup thickens as it sits, so add a splash of broth if you prefer it thinner. The quinoa gives it a hearty, slightly nutty base, while the kale adds a pop of color and freshness. Try topping it with a sprinkle of Parmesan or a drizzle of olive oil for an extra cozy touch.
Creamy Brussels Sprouts and Potato Soup
When the autumn chill sets in, nothing comforts quite like a bowl of this creamy Brussels sprouts and potato soup. We’ll build layers of flavor methodically, starting with aromatic vegetables and finishing with a velvety puree that’s both nourishing and deeply satisfying. Follow each step carefully for a foolproof result that will become your new cold-weather staple.
Ingredients
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 1 large yellow onion, diced (I find sweet onions work beautifully here)
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 pound Brussels sprouts, trimmed and halved (look for tight, bright green heads)
– 1.5 pounds Yukon Gold potatoes, peeled and cubed (their buttery texture is perfect)
– 4 cups vegetable broth (I prefer low-sodium to control seasoning)
– 1 cup heavy cream (room temperature blends more smoothly)
– 1 teaspoon smoked paprika (for that subtle smoky depth)
– Salt and black pepper (freshly ground pepper releases more flavor)
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add diced onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Add halved Brussels sprouts and cubed potatoes, stirring to coat with the oil mixture.
5. Pour in 4 cups vegetable broth, ensuring it just covers the vegetables.
6. Bring to a boil over high heat, then immediately reduce to a simmer.
7. Cover and simmer for 20 minutes until potatoes pierce easily with a fork.
8. Carefully transfer the mixture in batches to a blender, filling only halfway each time.
9. Blend each batch for 45 seconds until completely smooth and velvety.
10. Return all pureed soup to the pot over low heat.
11. Stir in 1 cup room temperature heavy cream until fully incorporated.
12. Add 1 teaspoon smoked paprika, 1 teaspoon salt, and ½ teaspoon black pepper.
13. Heat gently for 5 minutes, stirring constantly, until warmed through but not boiling.
Now you have a luxuriously smooth soup where the earthy Brussels sprouts and creamy potatoes create perfect harmony. The subtle smokiness from the paprika complements the natural sweetness of the vegetables beautifully. Try topping with crispy roasted Brussels sprout leaves or serving alongside crusty bread for contrasting textures.
Maple Roasted Acorn Squash Soup
Before we dive into this cozy autumn soup, let me walk you through each simple step to create a velvety, sweet-savory masterpiece that will fill your kitchen with the most incredible aroma.
Ingredients
– 2 medium acorn squash, halved and seeded (I look for ones that feel heavy for their size)
– 3 tablespoons pure maple syrup (the real stuff makes all the difference)
– 2 tablespoons olive oil (extra virgin is my go-to for roasting)
– 1 medium yellow onion, chopped (about 1 cup)
– 2 cloves garlic, minced (freshly minced gives the best flavor)
– 4 cups vegetable broth (low-sodium lets you control the salt)
– 1/2 cup heavy cream (room temperature blends in smoother)
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground nutmeg (freshly grated if you have it)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with 1 tablespoon of olive oil.
3. Drizzle 2 tablespoons of maple syrup evenly over the squash halves.
4. Place the squash cut-side down on the prepared baking sheet.
5. Roast for 35-40 minutes until the squash is tender when pierced with a fork.
6. Let the squash cool until you can handle it comfortably.
7. Scoop the roasted squash flesh from the skins into a bowl.
8. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
9. Add the chopped onion and cook for 5-7 minutes until translucent.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Stir in the roasted squash flesh, vegetable broth, smoked paprika, and nutmeg.
12. Bring the mixture to a simmer, then reduce heat to low.
13. Cover and cook for 15 minutes to allow flavors to meld.
14. Carefully transfer the soup in batches to a blender.
15. Blend until completely smooth, holding the lid down with a towel.
16. Return the blended soup to the pot over low heat.
17. Stir in the heavy cream until fully incorporated.
18. Season with salt and black pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper.
19. Heat for 2-3 minutes until warmed through, but do not boil.
20. Ladle the soup into bowls and serve immediately.
Zesty with subtle spice and luxuriously creamy, this soup’s velvety texture makes it feel indulgent while remaining wholesome. Try swirling in an extra drizzle of maple syrup or topping with toasted pumpkin seeds for contrasting crunch that elevates each spoonful beyond ordinary soup territory.
Spicy Sausage and Kale Soup
Facing a chilly evening calls for something hearty and warming, which is exactly why this spicy sausage and kale soup has become my go-to comfort meal. Follow these simple steps and you’ll have a flavorful, satisfying bowl ready in no time.
Ingredients
– 1 lb spicy Italian sausage, casings removed (I prefer the loose kind for easier browning)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced (fresh is best for maximum flavor)
– 6 cups chicken broth (low-sodium lets you control the salt)
– 1 lb russet potatoes, peeled and cubed into ½-inch pieces
– 1 bunch kale, stems removed and leaves chopped (I like curly kale for its texture)
– 1 tbsp olive oil (extra virgin is my kitchen staple)
– ½ tsp red pepper flakes (adjust based on your heat preference)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat until it shimmers.
2. Add 1 pound spicy Italian sausage and cook for 5-7 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Add 1 diced yellow onion and cook for 4 minutes until translucent, stirring occasionally to prevent burning.
4. Stir in 3 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for 1 minute until fragrant.
5. Pour in 6 cups chicken broth and scrape any browned bits from the pot bottom for extra flavor.
6. Add 1 pound cubed potatoes and bring the soup to a boil.
7. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until potatoes are fork-tender.
8. Stir in 1 bunch chopped kale and cook uncovered for 5 minutes until leaves are wilted but still vibrant green.
9. Ladle the soup into bowls and serve immediately.
Silky potatoes and hearty sausage create a satisfying base, while the kale adds a pleasant chewiness that holds up beautifully. For a creative twist, top with grated Parmesan or serve alongside crusty bread for dipping into the richly spiced broth.
Roasted Chestnut and Leek Soup
Meticulously roasting chestnuts transforms their starchy texture into something creamy and sweet, which forms the perfect base for this comforting autumn soup. Let me guide you through each simple step to create a velvety roasted chestnut and leek soup that will warm you from the inside out. We’ll build flavors gradually, ensuring every ingredient shines in the final bowl.
Ingredients
- 1 pound fresh chestnuts – I always score an “X” on the flat side to prevent them from exploding in the oven
- 2 large leeks – use only the white and light green parts, saving the dark greens for stock another day
- 3 tablespoons unsalted butter – my preference for sautéing as it adds rich flavor without overpowering the chestnuts
- 4 cups vegetable broth – homemade if you have it, but a good quality store-bought works beautifully
- 1 cup heavy cream – added at the very end to maintain its silky texture
- ½ teaspoon freshly grated nutmeg – just a hint to complement the chestnuts without dominating
- 1 teaspoon kosher salt – I find it dissolves more evenly than table salt
- ¼ teaspoon freshly ground black pepper – freshly cracked makes all the difference
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Score an “X” on the flat side of each chestnut using a sharp paring knife, cutting through the shell but not the nutmeat.
- Arrange the scored chestnuts in a single layer on the prepared baking sheet.
- Roast the chestnuts for 25 minutes at 400°F until the shells have curled back from your cuts.
- Remove the chestnuts from the oven and let them cool until you can handle them comfortably.
- While the chestnuts cool, slice the leeks lengthwise and rinse thoroughly under cold running water to remove any grit between the layers.
- Thinly slice the cleaned leeks crosswise into half-moons.
- Melt the unsalted butter in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the sliced leeks to the melted butter and sauté for 8-10 minutes until they become translucent but not browned.
- Peel the roasted chestnuts while they’re still warm, as the shells come off more easily when hot.
- Add the peeled chestnuts to the pot with the sautéed leeks.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the chestnuts are very tender.
- Carefully transfer the hot soup to a blender in batches, filling only halfway to prevent overflow.
- Blend each batch on high speed for 45-60 seconds until completely smooth and velvety.
- Return the blended soup to the pot and place it over low heat.
- Stir in the heavy cream, kosher salt, black pepper, and freshly grated nutmeg.
- Heat the soup gently for 3-4 minutes until warmed through, but do not let it boil after adding the cream.
Now you have a soup with the most luxurious, velvety texture that coats your spoon beautifully. The roasted chestnuts provide an earthy sweetness that pairs wonderfully with the mild onion flavor of the leeks. Nothing beats serving this soup in warm bowls with a drizzle of cream and some toasted chestnut pieces for crunch.
Golden Turmeric and Chicken Soup
Cooking a nourishing bowl of soup doesn’t have to be complicated, especially when you’re working with golden turmeric and tender chicken. This methodical approach will guide you through creating a vibrant, healing soup that’s perfect for chilly evenings or when you need some extra comfort. Follow each step precisely for the best results.
Ingredients
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 medium yellow onion, diced (I find sweet onions work beautifully here)
– 3 cloves garlic, minced (freshly minced releases the most flavor)
– 1 tablespoon freshly grated turmeric (the vibrant color is worth the effort)
– 1 teaspoon ground cumin (toasted cumin seeds ground fresh if possible)
– 6 cups chicken broth (homemade broth makes all the difference)
– 1 pound boneless, skinless chicken thighs (they stay juicier than breasts)
– 2 medium carrots, sliced into ¼-inch rounds (uniform slicing ensures even cooking)
– 2 celery stalks, chopped (include the leafy tops for extra flavor)
– 1 teaspoon kosher salt (I prefer Diamond Crystal for its light texture)
– ½ teaspoon freshly ground black pepper (freshly cracked has the best aroma)
– 2 tablespoons fresh lemon juice (bottled just doesn’t compare)
– ¼ cup chopped fresh parsley (flat-leaf parsley holds up better in soup)
Instructions
1. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant but not browned.
4. Add 1 tablespoon freshly grated turmeric and 1 teaspoon ground cumin, toasting for 30 seconds to release their oils.
5. Pour in 6 cups chicken broth, using a wooden spoon to scrape any browned bits from the bottom.
6. Add 1 pound boneless, skinless chicken thighs, 2 medium sliced carrots, and 2 chopped celery stalks.
7. Season with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.
8. Bring the soup to a boil over high heat, then reduce to a gentle simmer.
9. Cover and simmer for 25 minutes until the chicken reaches 165°F internally.
10. Remove the chicken thighs with tongs and place them on a cutting board to cool slightly.
11. Shred the chicken using two forks, pulling against the grain for tender strands.
12. Return the shredded chicken to the pot along with 2 tablespoons fresh lemon juice.
13. Stir in ¼ cup chopped fresh parsley just before serving.
When you ladle this soup into bowls, you’ll notice the chicken remains remarkably tender while the turmeric gives both vibrant color and earthy warmth. The carrots provide subtle sweetness that balances the lemon’s brightness perfectly. For an extra touch, serve it over cooked quinoa or with crusty bread for dipping into the golden broth.
Summary
Zesty and soul-warming, these 18 Thanksgiving soups offer comfort in every bowl. Whether you’re hosting a crowd or craving cozy flavors, there’s a perfect recipe waiting for you. Give them a try, leave a comment with your favorite, and share this roundup on Pinterest to spread the warmth!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
