Hey friend, it’s officially that time of year when the group chat switches from “beach day?” to “soup season activated.” The air hurts my face, my socks never dry, and the only thing getting me out of bed is the promise of something steamy in a bowl. So I rounded up my absolute ride-or-die warming soup recipes that basically hug you from the inside. These are the ones I make on repeat from October through March—easy, flavor-packed, and zero pretentious garnishes required (looking at you, microgreen foam).

Grab your biggest spoon and let’s get cozy.

1. Creamy Tortilla Soup That Slaps Harder Than Your Ex’s Comeback

This is the soup that turned my “I don’t like spicy food” friend into a full-blown chili addict overnight. It’s velvety, smoky, a little lime squeeze away from perfection.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (seeds out if you’re scared)
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 can fire-roasted tomatoes
• 4 cups chicken or veggie broth
• 1 can black beans, rinsed
• 1 cup frozen corn
• 2 cups shredded chicken (rotisserie = life hack)
• ½ cup heavy cream or coconut milk
• Juice of 1 lime
• Salt & pepper

Toppings (mandatory): crushed tortilla chips, avocado, cilantro, more lime, shredded cheese, sour cream

Step-by-Step Instructions

1. Heat olive oil in a big pot. Sauté onion and jalapeño until soft, about 5 minutes.
2. Add garlic and spices—let them bloom for 30 seconds until your kitchen smells like heaven.
3. Dump in tomatoes, broth, beans, corn, and chicken. Simmer 15 minutes.
4. Stir in cream and lime juice. Taste and adjust salt (it usually needs more than you think).
5. Ladle into bowls and go absolutely feral with the toppings.

Why You’ll Love It

It’s basically a hug and a high-five at the same time. Freezes like a dream and tastes even better day two when the flavors have partied overnight.

2. Roasted Butternut Squash Soup So Good I Forgave Fall

I used to hate squash with a passion. Then I roasted it until caramelized and blended it with coconut milk and now I voluntarily wear flannel. True story.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, quartered
• 3 cloves garlic (leave skin on)
• 2 tbsp olive oil
• Salt, pepper, pinch of cayenne
• 1 can full-fat coconut milk
• 3–4 cups veggie broth
• 1 tsp curry powder (trust me)
• Maple syrup to taste (optional but do it)

Step-by-Step Instructions

1. Toss squash, onion, garlic with oil, salt, pepper, cayenne. Roast at 425°F for 35–40 minutes until caramelized.
2. Squeeze garlic out of skins. Blend everything with coconut milk and 3 cups broth until silky. Add more broth if you like it thinner.
3. Warm on stove, stir in curry powder and a drizzle of maple. Taste—you’ll probably moan.

Why You’ll Love It

It’s naturally vegan, stupidly creamy without cream, and tastes like autumn had a baby with a tropical vacation.

3. Loaded Baked Potato Soup That’s Better Than the Morning After

This is hangover cure disguised as dinner. Don’t judge me—I’ve eaten it for breakfast with a fried egg on top and zero regrets.

Ingredients

• 6 strips bacon
• 1 onion, diced
• 4 cloves garlic, minced
• ¼ cup flour
• 4 cups chicken broth
• 3 lbs potatoes, peeled and diced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar
• Green onions, sour cream, more bacon for topping

Step-by-Step Instructions

1. Cook bacon until crispy. Remove, leave 2 tbsp fat.
2. Sauté onion, then garlic. Sprinkle flour, cook 1 minute.
3. Slowly whisk in broth. Add potatoes, simmer until tender (15–20 min).
4. Mash some potatoes against the pot for thickness. Stir in cream and cheese.
5. Serve with all the toppings your heart desires.

Why You’ll Love It

It’s basically a loaded baked potato that you can slurp. Comfort level: illegal in several states.

4. Lemon Chicken Orzo Soup (Avgolemono Vibes Without the Stress)

Greek grandmas are shaking, but this cheater version is just as soul-soothing and takes 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 cups chicken broth
• ¾ cup orzo
• 3 cups shredded chicken
• 2 eggs
• Juice of 3 lemons
• Fresh dill (yes, fresh)

Step-by-Step Instructions

1. Sauté onion, carrot, celery in oil.
2. Add broth, bring to boil. Add orzo, cook 8 minutes.
3. Whisk eggs and lemon juice in a bowl. Slowly ladle in hot broth while whisking (tempering = no scrambled eggs).
4. Pour egg mixture back into pot off heat. Add chicken and dill.

Why You’ll Love It

Bright, cozy, and tastes fancy with zero effort. Also cures colds, sadness, and bad days.

5. Spicy Kimchi Noodle Soup for When You’re Feeling Dramatic

Feeling extra? This 15-minute soup will have you slurping like you’re in a K-drama.

Ingredients

• 4 cups beef or veggie broth
• 1 cup kimchi + juice
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Rice noodles or ramen
• Soft-boiled egg, scallions, nori

Step-by-Step Instructions

1. Bring broth, kimchi, gochujang, soy, sesame oil to simmer.
2. Add noodles, cook per package.
3. Top with egg, scallions, nori.

Why You’ll Love It

Funky, spicy, probiotic. Basically wellness in a bowl that also kicks you in the taste buds.

6. French Onion Soup (But Make It Weeknight-Friendly)

Yes, real caramelized onions. No, it doesn’t take three hours. You’re welcome.

Ingredients

• 4 large onions, sliced thin
• 3 tbsp butter
• 1 tsp sugar
• ½ cup dry sherry or white wine
• 6 cups beef broth
• Thyme, bay leaf
• Baguette slices + Gruyère

Step-by-Step Instructions

1. Melt butter, add onions + sugar. Cook low and slow 30–40 minutes, stirring occasionally (scroll TikTok, it’s fine).
2. Deglaze with sherry. Add broth and herbs, simmer 15 minutes.
3. Ladle into oven-safe bowls, top with bread and cheese. Broil until bubbly.

Why You’ll Love It

All the melty cheese pulls with half the effort. Worth the onion tears.

7. Thai Coconut Curry Soup That Tastes Like Takeout But Healthier

Red curry paste is doing the Lord’s work here.

Ingredients

• 1 tbsp oil
• 3 tbsp Thai red curry paste
• 1 can coconut milk
• 4 cups chicken broth
• 1 lb chicken or shrimp
• Veggies (bell pepper, zucchini, whatever)
• Fish sauce, lime, brown sugar to taste
• Rice noodles

Step-by-Step Instructions

1. Fry curry paste in oil 1 minute.
2. Add coconut milk and broth. Simmer.
3. Add protein and veggies. Season with fish sauce, lime, sugar.
4. Serve over noodles with cilantro and lime.

Why You’ll Love It

Restaurant flavor in 20 minutes. Also gluten-free and dairy-free bragging rights.

8. Lasagna Soup (Yes, Really)

All the lasagna vibes, none of the layering rage.

Ingredients

• 1 lb Italian sausage
• 1 onion, diced
• 4 cloves garlic
• 1 can crushed tomatoes
• 6 cups broth
• 8 lasagna noodles, broken
• Ricotta, mozzarella, parmesan dollops

Step-by-Step Instructions

1. Brown sausage, add onion and garlic.
2. Add tomatoes and broth. Simmer.
3. Add broken noodles, cook until tender.
4. Serve with cheese dollops.

Why You’ll Love It

It’s lasagna that doesn’t make you hate your life assembling it.

9. Creamy Mushroom Soup That Doesn’t Taste Like Sad Diet Food

Real mushrooms, real cream, zero canned cream-of-gross.

Ingredients

• 2 lbs mixed mushrooms (cremini, shiitake, whatever)
• 1 onion
• 4 cloves garlic
• 4 cups broth
• 1 cup heavy cream
• Fresh thyme Sherry (optional but elite)

Step-by-Step Instructions

1. Sauté mushrooms in batches until golden (don’t crowd!).
2. Add onion, garlic, thyme.
3. Deglaze with sherry, add broth. Simmer 15 min.
4. Blend half, stir in cream.

Why You’ll Love It

Earthy, luxurious, and makes you feel like a fancy adult.

10. White Bean & Kale Soup (The “I’m Being Healthy But Still Delicious” One)

Tuscan-inspired, ridiculously hearty, secretly vegan if you want.

Ingredients

• 2 tbsp olive oil
• 1 onion
• 3 carrots
• 4 cloves garlic
• 2 cans white beans
• 6 cups veggie broth
• 1 bunch kale, chopped
• Parmesan rind (game changer)
• Lemon zest at the end

Step-by-Step Instructions

1. Sauté onion, carrot, garlic.
2. Add beans, broth, parmesan rind. Simmer 20 min.
3. Add kale last 5 minutes. Finish with lemon zest.

Why You’ll Love It

Feels virtuous but tastes like you don’t hate yourself. Freezes beautifully.

There you go—10 soups that’ll carry you through every polar vortex, Netflix binge, and “I don’t wanna cook” night until spring shows up. Make a double batch, thank me later, and tag me in your Instagram stories when you’re face-deep in a bowl wearing fuzzy socks. Which one are you making first? Drop it below—I’m nosy. Stay warm, babes. 🥄