17 Cozy Soups You’ll Want All Winter Long

Is there anything better than a steaming bowl of soup on a cold winter day? I’m talking about the kind of soup that warms you from the inside out, makes your house smell like a five-star restaurant, and requires a solid chunk of crusty bread for dipping. You know the feeling.

The wind is howling, your favorite wool socks are on, and the only thing standing between you and a case of the winter blues is your trusty Dutch oven. This, my friend, is our happy place. This list is for those of us who believe “soup season” is a legitimate lifestyle from November through March. We’re not just making dinner; we’re crafting comfort in a bowl.

So, whether you’re a slow-cooker savant, an Instant Pot newbie, or a staunch believer in the stovetop, I’ve got you covered. We’re diving into 17 soul-soothing, belly-warming soups that are anything but boring. Forget the canned stuff—we’re making magic from scratch. Ready? Your spoon is waiting.

1. The Ultimate Creamy Tomato Soup

Short Hook / Why It’s Awesome → This isn’t your childhood canned soup. This is a velvety, rich, grown-up version that hugs your soul and makes grilled cheese its best friend.

Ingredients

• 3 tbsp good-quality olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 (28-oz) cans of whole peeled tomatoes (San Marzano are the GOAT here, IMO)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp dried basil (or a handful of fresh if you’re fancy)
• Salt and black pepper to taste

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes. Throw in the garlic and cook for another minute until fragrant.
2. Pour in the canned tomatoes with their juices and the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for 25 minutes.
3. Carefully blend the soup until smooth using an immersion blender (easiest method) or a countertop blender.
4. Stir in the heavy cream and dried basil. Season generously with salt and pepper. Heat through gently—don’t let it boil!

Why You’ll Love It

It’s the simplicity that gets you. This soup proves that a few basic ingredients can create something truly spectacular. It’s elegant enough for a dinner party but easy enough for a lazy Tuesday. And let’s be real, it’s basically a vehicle for grilled cheese, and who doesn’t need that in their life?

2. “Set It and Forget It” Slow Cooker Chicken Tortilla Soup

Short Hook / Why It’s Awesome → Dump the ingredients in the crockpot in the morning, and come home to a fiesta in a bowl. Your future self will thank you.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 (15-oz) can black beans, rinsed and drained
• 1 (15-oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 onion, diced
• 1 jalapeño, seeded and minced (optional, but recommended!)
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 tbsp chili powder
• 2 tsp cumin
• Toppings: tortilla strips, avocado, cilantro, lime, shredded cheese

Step-by-Step Instructions

1. Place the chicken at the bottom of your slow cooker.
2. Add the black beans, diced tomatoes, corn, onion, jalapeño, and garlic on top.
3. Pour in the chicken broth and sprinkle the chili powder and cumin over everything. Give it a gentle stir.
4. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
5. Before serving, shred the chicken directly in the pot with two forks. Season with salt to taste.

Why You’ll Love It

The ultimate hands-off meal. The longer it sits, the better it gets. The best part is customizing your bowl with all the toppings—it’s a choose-your-own-adventure dinner that everyone in the family can get behind.

3. Rich and Rustic Italian Sausage & Kale Soup

Short Hook / Why It’s Awesome → This soup has major “Tuscan villa” vibes without the price of a plane ticket. It’s hearty, a little spicy, and packed with flavor.

Ingredients

• 1 lb hot or mild Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream or half-and-half
• 4 medium potatoes, cubed (I like Yukon Gold)
• 1 large bunch of kale, stems removed and leaves chopped
• 1/2 cup grated Parmesan cheese, plus more for serving

Step-by-Step Instructions

1. In a large pot, brown the sausage over medium-high heat, breaking it up with a spoon. Once cooked, use a slotted spoon to remove it, leaving the drippings.
2. In the same pot, sauté the onion in the sausage drippings until soft. Add the garlic and cook for one more minute.
3. Add the chicken broth, potatoes, and the cooked sausage back to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Stir in the kale and cook until it wilts, about 5 minutes.
5. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Heat gently—do not boil—and season with salt and pepper.

Why You’ll Love It

It’s a complete meal in one pot. The spicy sausage, creamy broth, and hearty kale create a texture and flavor party that is deeply satisfying. It’s the kind of soup that makes you feel strong and healthy, even with all that glorious cream.

4. “Better Than Takeout” Thai Coconut Curry Soup

Short Hook / Why It’s Awesome → Sweet, spicy, creamy, and tangy all at once. This soup is a flavor explosion that will clear your sinuses and your bad mood.

Ingredients

• 1 tbsp coconut oil
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 4 cups chicken or vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 2 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp brown sugar
• 1 lb shrimp, chicken, or tofu
• 8 oz shiitake mushrooms, sliced
• 1 red bell pepper, thinly sliced
• Juice of 1-2 limes
• Toppings: cilantro, green onions, fresh basil

Step-by-Step Instructions

1. Heat the coconut oil in a large pot over medium heat. Add the ginger and curry paste and cook for 1-2 minutes until fragrant.
2. Pour in the broth and coconut milk, whisking to combine. Stir in the fish sauce and brown sugar.
3. Add your protein and mushrooms. Simmer until the protein is cooked through (shrimp will take 3-5 minutes, chicken a bit longer).
4. Stir in the bell pepper and lime juice right before serving. The pepper should stay a bit crisp.

Why You’ll Love It

It’s ridiculously quick and makes you feel like a gourmet chef. The balance of flavors is just chef’s kiss. Pro tip: don’t skip the fresh lime juice at the end—it’s the secret weapon that makes the whole thing pop.

5. Classic French Onion Soup (The Real Deal)

Short Hook / Why It’s Awesome → Caramelized onions in a rich beef broth, topped with a crusty, cheesy bread raft. It’s a project, but oh, what a delicious project it is.

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp butter
• 2 tbsp olive oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 8 cups beef broth
• 2 bay leaves
• A few sprigs of fresh thyme
• Baguette, sliced
• Gruyère cheese, shredded

Step-by-Step Instructions

1. In a heavy-bottomed pot, melt the butter with the olive oil over medium-low heat. Add the onions and sugar and cook, stirring occasionally, for at least 30-40 minutes until they are deeply golden brown and caramelized. Don’t rush this!
2. Add the garlic and cook for one more minute. Pour in the wine to deglaze the pot, scraping up all the browned bits.
3. Add the beef broth, bay leaves, and thyme. Bring to a simmer, then let it cook for another 30 minutes. Season with salt and pepper.
4. While the soup simmers, toast the baguette slices. Ladle the soup into oven-safe bowls, top with a baguette slice, and cover generously with Gruyère.
5. Broil for 2-3 minutes until the cheese is bubbly and golden. Please, for the love of all that is holy, let it cool for a minute before you dig in. 🙂

Why You’ll Love It

It’s a timeless classic for a reason. The process of slowly caramelizing the onions is almost therapeutic, and the final, cheesy result is the ultimate reward. It feels fancy without being fussy.

6. 20-Minute Zuppa Toscana Knockoff

Short Hook / Why It’s Awesome → You know the one. This copycat recipe comes together in a flash and tastes even better than the restaurant version (and is probably cheaper, too).

Ingredients

• 1 lb spicy Italian sausage**
• 4 slices of bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 4-5 medium russet potatoes, cubed
• 3 cups chopped kale
• 1 cup heavy cream

Step-by-Step Instructions

1. In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings.
2. In the same pot, cook the Italian sausage until browned. Add the onion and cook until soft, then add the garlic.
3. Pour in the chicken broth and add the potatoes. Bring to a boil and simmer until the potatoes are fork-tender, about 10-15 minutes.
4. Stir in the kale and cook until wilted. Reduce the heat to low and stir in the heavy cream and cooked bacon. Heat through and serve.

Why You’ll Love It

It’s the definition of quick and comforting. The combination of spicy sausage, creamy broth, and crispy bacon is simply unbeatable. It’s a crowd-pleaser that requires minimal effort for maximum payoff.

7. Hearty Lentil Soup with Lemon

Short Hook / Why It’s Awesome → Don’t you dare call this soup “boring.” Lentils are the humble hero of the pantry, and a squeeze of lemon at the end makes this dish absolutely sing.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ½ cups brown or green lentils, rinsed
• 8 cups vegetable or chicken broth
• 1 (14.5-oz) can diced tomatoes
• 1 tsp cumin
• Juice of 1 large lemon
• A big handful of fresh parsley, chopped

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery (this is your soffritto) and cook until softened, about 8-10 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Add the lentils, broth, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the lentils are tender.
4. Right before serving, stir in the fresh lemon juice and parsley. This is non-negotiable for the bright, fresh flavor!

Why You’ll Love It

It’s incredibly nourishing, budget-friendly, and freezes like a dream. The lemon at the end cuts through the earthiness of the lentils and makes the entire bowl feel light and vibrant.

8. Creamy Roasted Butternut Squash Soup

Short Hook / Why It’s Awesome → Sweet, savory, and silky smooth. Roasting the squash first unlocks a depth of flavor that will make you never look at a butternut the same way again.

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 apple, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp cinnamon or nutmeg (or both!)
• 1/2 cup coconut milk or heavy cream

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Toss the squash, apple, onion, and garlic with olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Transfer the roasted veggies and apple to a large pot. Add the vegetable broth and spice. Blend with an immersion blender until completely smooth.
3. Stir in the coconut milk or cream and heat through on the stovetop. Season with salt and pepper.

Why You’ll Love It

It tastes decadent but is packed with wholesome ingredients. The natural sweetness from the squash and apple is a game-changer. It’s like autumn in a bowl, but I’ll happily eat it all winter long.

9. Instant Pot Beef and Barley Soup

Short Hook / Why It’s Awesome → Tender chunks of beef and chewy barley in a rich broth, all ready in under an hour. The pressure cooker is a weeknight warrior.

Ingredients

• 1.5 lbs stew beef, cubed
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 (14.5-oz) can diced tomatoes
• 3/4 cup pearl barley, rinsed
• 1 tsp dried thyme

Step-by-Step Instructions

1. Using the “Sauté” function, heat the oil in the Instant Pot. Season the beef with salt and pepper and brown it in batches. Don’t crowd the pot!
2. Add the onion, carrots, and celery and sauté for 4-5 minutes. Add the garlic and cook for 30 more seconds.
3. Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits.
4. Add the rest of the broth, diced tomatoes, barley, thyme, and the browned beef. Secure the lid.
5. Cook on HIGH pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.

Why You’ll Love It

It delivers the deep, slow-cooked flavor of a soup that simmered all day in a fraction of the time. It’s the ultimate hearty, stick-to-your-ribs meal that makes you feel taken care of.

10. White Chicken Chili

Short Hook / Why It’s Awesome → A lighter, brighter twist on traditional chili. It’s creamy, zesty, and has just the right amount of kick to keep things interesting.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 (4-oz) cans diced green chiles
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts
• 3 (15-oz) cans Great Northern or Canellini beans, rinsed
• 4 cups chicken broth
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

1. Heat oil in a large pot over medium heat. Sauté the onion until soft. Add the green chiles and garlic and cook for one more minute.
2. Add the raw chicken breasts, beans, broth, and spices. Bring to a simmer and cook for 15-20 minutes, until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Take the pot off the heat. Stir in the sour cream and cheese until melted and creamy.

Why You’ll Love It

It’s a fantastic change of pace from red chili. The flavor is complex and comforting without feeling heavy. It’s a guaranteed hit for game day or a cozy night in.

11. Spicy Sausage, Potato, and Spinach Soup

Short Hook / Why It’s Awesome → This is a one-pot wonder that feels both rustic and refined. It’s brothy, hearty, and the spicy sausage infuses the entire bowl with flavor.

Ingredients

• 1 lb spicy Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 1 lb baby potatoes, halved
• 6 cups chicken broth
• 1/2 cup heavy cream (optional, but lovely)
• 4 cups fresh spinach
• Grated Parmesan for serving

Step-by-Step Instructions

1. In a Dutch oven, brown the sausage, breaking it up as it cooks. Remove with a slotted spoon.
2. In the sausage drippings, sauté the onion until soft. Add the garlic and cook for 30 seconds.
3. Add the potatoes and broth. Bring to a boil and simmer until the potatoes are tender, about 15 minutes.
4. Return the sausage to the pot. Stir in the spinach until it wilts. Off the heat, stir in the cream if using. Serve with a snowstorm of Parmesan on top.

Why You’ll Love It

It’s incredibly straightforward and satisfying. The spinach wilts down perfectly, and the potatoes soak up all the delicious, spicy broth. It’s a no-fuss recipe that delivers big on flavor.

12. Broccoli Cheddar Soup (That’s Not Gluey)

Short Hook / Why It’s Awesome → We’ve all had the gloppy, overly-thick version. This one is creamy and cheesy with tender broccoli bits, and it won’t congeal into a science project.

Ingredients

• 4 tbsp butter
• 1 onion, diced
• 1/4 cup all-purpose flour
• 2 cups half-and-half or whole milk
• 4 cups chicken or vegetable broth
• 1 lb broccoli florets, chopped
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• 1/4 tsp nutmeg (trust me)

Step-by-Step Instructions

1. Melt butter in a pot over medium heat. Add the onion and cook until soft. Whisk in the flour and cook for 1 minute to make a roux.
2. Slowly whisk in the half-and-half and then the broth until smooth.
3. Add the broccoli and carrot. Simmer for 15-20 minutes until the broccoli is very tender.
4. Off the heat, gradually stir in the shredded cheddar until melted. Adding cheese while the soup is too hot can make it grainy. Stir in the nutmeg, and season with salt and pepper.

Why You’ll Love It

It fixes everything wrong with mediocre broccoli cheddar soup. The nutmeg adds a subtle warmth that makes the cheese flavor pop. It’s the ultimate comfort food, perfected.

13. Greek Avgolemono Soup (Chicken & Lemon Rice Soup)

Short Hook / Why It’s Awesome → This is chicken soup’s elegant, zesty Greek cousin. It’s unbelievably creamy without any cream—just eggs and lemon working their magic.

Ingredients

• 8 cups chicken broth
• 1/2 cup uncooked white rice (or orzo)
• 2 cups shredded cooked chicken
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh dill for garnish

Step-by-Step Instructions

1. In a large pot, bring the chicken broth to a boil. Add the rice and cook until tender, about 15-20 minutes.
2. Reduce the heat to low. Stir in the shredded chicken.
3. In a separate bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
4. Here’s the tricky part: slowly ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly. This tempers the eggs so they don’t scramble.
5. Slowly pour the tempered egg mixture back into the main pot, stirring constantly. Heat gently until the soup thickens slightly. Do not boil.

Why You’ll Love It

It’s bright, comforting, and feels incredibly luxurious. It’s the perfect soup for when you’re feeling under the weather or just want something light yet deeply satisfying.

14. Smoky Black Bean Soup

Short Hook / Why It’s Awesome → Deeply smoky, slightly spicy, and 100% plant-based. This soup is proof that humble ingredients can be absolutely transcendent.

Ingredients

• 4 cans black beans, rinsed and drained
• 1 tbsp olive oil
• 1 onion, diced
• 1 jalapeño, seeded and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 2 tsp cumin
• 1 tsp smoked paprika (this is the key!)
• Toppings: avocado, sour cream, cilantro, red onion

Step-by-Step Instructions

1. Heat oil in a pot. Sauté onion and jalapeño until soft. Add garlic and spices and cook for 1 minute until fragrant.
2. Add 3 cans of black beans, broth, and diced tomatoes. Bring to a simmer for 15 minutes.
3. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Alternatively, blend half the soup in a blender and return it to the pot.
4. Stir in the remaining can of whole black beans. Heat through and serve with all the toppings.

Why You’ll Love It

It’s incredibly hearty and flavorful. The smoked paprika gives it a “bacon-y” depth without any meat. It’s a cheap, easy, and crowd-pleasing meal that gets better the next day.

15. Creamy Wild Rice Soup with Mushrooms

Short Hook / Why It’s Awesome → Earthy mushrooms and nutty wild rice in a creamy, herb-infused broth. This is the soup you make when you want to feel fancy and cozy at the same time.

Ingredients

• 1/2 cup wild rice blend
• 3 tbsp butter
• 1 lb mixed mushrooms (cremini, shiitake), sliced
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups vegetable or chicken broth
• 1/2 cup heavy cream or half-and-half
• 2 tbsp fresh thyme leaves

Step-by-Step Instructions

1. Cook the wild rice according to package directions until tender. Set aside.
2. In a large pot, melt butter over medium-high heat. Sauté the mushrooms until they’ve released their liquid and are golden brown. Remove half for garnish.
3. In the same pot, add the onion, carrots, and celery. Cook until softened. Add the garlic.
4. Sprinkle the flour over the veggies and cook for 1 minute, stirring. Gradually whisk in the broth until smooth.
5. Bring to a simmer and cook for 15 minutes until slightly thickened. Stir in the cooked wild rice, cream, and thyme. Heat through.

Why You’ll Love It

The texture is incredible—chewy rice, tender veggies, and meaty mushrooms. It’s a sophisticated, vegetarian-friendly soup that will impress anyone.

16. Easy Chicken Noodle Soup from Scratch

Short Hook / Why It’s Awesome → The classic. The legend. The cure for everything. Making it from scratch is easier than you think, and the flavor is miles ahead of the canned stuff.

Ingredients

• 1 tbsp olive oil or butter
• 1 onion, diced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups chicken broth
• 1 lb boneless, skinless chicken thighs (more flavor than breasts!)
• 2 bay leaves
• 1 tsp dried poultry seasoning
• 6 oz egg noodles
• Fresh parsley, chopped

Step-by-Step Instructions

1. In a large pot, heat the oil. Sauté the onion, carrots, and celery until slightly softened, about 8 minutes. Add the garlic.
2. Pour in the broth and add the raw chicken thighs, bay leaves, and poultry seasoning. Bring to a simmer and cook for 20 minutes, until the chicken is cooked through.
3. Remove the chicken, shred it, and return it to the pot.
4. Bring the soup back to a boil and add the egg noodles. Cook according to package directions until al dente.
5. Remove the bay leaves. Stir in the fresh parsley and season to taste.

Why You’ll Love It

It’s the taste of home. It’s healing, simple, and universally loved. Using chicken thighs guarantees a more flavorful and tender bite. This is non-negotiable comfort food.

17. Spicy Coconut Curry Lentil Soup

Short Hook / Why It’s Awesome → The coziest fusion of Indian dal and Thai curry. It’s creamy, protein-packed, and will warm you up in the most delicious way possible.

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 2 tbsp red or yellow curry paste
• 1 ½ cups red lentils, rinsed
• 1 (13.5-oz) can coconut milk
• 4 cups vegetable broth
• 1 sweet potato, peeled and cubed (optional, but great)
• Juice of 1 lime
• Cilantro for serving

Step-by-Step Instructions

1. Heat the coconut oil in a pot. Sauté the onion until soft. Add the curry paste and cook for 1 minute.
2. Add the rinsed red lentils, coconut milk, vegetable broth, and sweet potato (if using). Bring to a simmer.
3. Cook for 20-25 minutes, until the lentils have broken down and the sweet potato is tender.
4. Stir in the lime juice. The soup will thicken as it sits, so you can add a bit more broth or water if you like.

Why You’ll Love It

It’s impossibly easy and explosively flavorful. Red lentils cook quickly and create a naturally creamy texture. It’s vegan, gluten-free, and so satisfying that no one will miss the meat.