25 Winter Soups and Stews Perfect for Cold Nights

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Hey buddy, picture this: snow piling up outside like it’s auditioning for a disaster movie, your socks are doing double duty as mittens, and the only thing standing between you and hibernation is a steaming bowl of goodness. Yeah, winter hits hard, but these winter soups and stews hit back even harder. I’ve pulled together 25 of my all-time favorites that I swear by when the thermostat dips below “why do I live here?” levels. We’re talking hearty, soul-soothing pots that come together without turning your kitchen into a war zone. Some are quick for those “I just got home and I’m starving” nights, others simmer low and slow like they’re plotting world domination. Grab a spoon—let’s turn that chill into thrill.

Table of Contents

1. Classic Beef and Barley Stew

This one’s like wrapping yourself in a flannel blanket while binge-watching your comfort show. Hearty, no-fuss, and it fills the house with smells that make neighbors jealous.

Classic Beef and Barley Stew PIN IT

Ingredients

  • 2 pounds beef chuck, cut into bite-sized cubes
  • 1 cup pearl barley, rinsed
  • 4 medium carrots, peeled and sliced thick
  • 3 celery stalks, chopped
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 8 cups beef broth (go low-sodium to tweak the salt yourself)
  • 2 bay leaves
  • A handful of fresh thyme sprigs (or 1 tsp dried)
  • Salt and black pepper to taste
  • A dash of Worcestershire sauce for that umami punch

Step-by-Step Instructions

  1. Heat a splash of oil in your biggest Dutch oven over medium-high, then brown the beef in batches—give it space or it’ll steam instead of sear.
  2. Scoop out the beef, toss in the onion and garlic, and cook until the onion softens and smells amazing, about 5 minutes.
  3. Add back the beef, plus carrots, celery, barley, broth, bay leaves, thyme, Worcestershire, salt, and pepper.
  4. Crank it to a boil, then drop to a simmer, cover partially, and let it go for 2 to 2.5 hours until the beef melts in your mouth.
  5. Pull out the bay leaves and thyme stems, taste, and adjust seasonings before serving.

Why You’ll Love It

I made this once during a power outage and it saved the day—stays hot forever in the pot. The barley soaks up all that flavor, making every bite feel substantial without weighing you down. Pro tip: Leftovers thicken up overnight, so add a splash of water when reheating.

2. Creamy Chicken Tortilla Soup

Spice level: just enough to thaw your fingers. Crunchy toppings make it feel like a party in a bowl—who needs chips and salsa when you’ve got this?

Creamy Chicken Tortilla Soup PIN IT

Ingredients

  • 1 rotisserie chicken, shredded (lazy hack approved)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 (14-oz) can fire-roasted diced tomatoes
  • 6 cups chicken broth
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Juice of 2 limes
  • For toppings: Sliced avocado, crushed tortilla chips, fresh cilantro, sour cream, shredded cheese

Step-by-Step Instructions

  1. Sauté the onion and garlic in a bit of oil until soft, then stir in cumin and chili powder for 1 minute to wake up the spices.
  2. Pour in the tomatoes with their juice, broth, shredded chicken, beans, and corn.
  3. Bring to a gentle boil, then simmer for 20 minutes to let flavors mingle.
  4. Squeeze in the lime juice off the heat, stir, and ladle into bowls.
  5. Pile on those toppings like you’re building a nacho tower.

Why You’ll Love It

It’s my go-to when friends drop by unannounced—looks fancy but takes zero effort. The lime cuts through the richness, keeping it bright. FYI, skip the beans if you’re low-carbing it; won’t miss ’em.

3. Roasted Butternut Squash and Apple Soup

Sweet, savory, and smoother than your best pickup line. Roasting everything first amps up the flavor without extra work.

Roasted Butternut Squash and Apple Soup PIN IT

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 tart apples (like Granny Smith), cored and quartered
  • 1 large onion, cut into wedges
  • 4 cups vegetable or chicken broth
  • 1 (13.5-oz) can full-fat coconut milk
  • 2 tablespoons maple syrup (real stuff, please)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste
  • Olive oil for roasting

Step-by-Step Instructions

  1. Preheat your oven to 425°F, toss the squash, apples, and onion with oil, salt, pepper, cinnamon, and nutmeg on a baking sheet.
  2. Roast for 35-40 minutes until everything’s caramelized and fork-tender.
  3. Transfer to a blender (in batches if needed), add broth and coconut milk, and puree until creamy.
  4. Pour into a pot, stir in maple syrup, and warm over low heat.
  5. Taste and tweak seasonings—maybe a pinch more nutmeg if you’re feeling spicy.

Why You’ll Love It

Vegan by default, but I sneak in a swirl of heavy cream sometimes and it’s next-level. Perfect for meal prep; freezes like a dream. One time I added ginger and it turned into a holiday hit—try it.

4. Italian Sausage and Lentil Soup

Protein-packed and ready to tackle your hunger like a linebacker. Lentils make it filling, sausage brings the flavor fireworks.

. Italian Sausage and Lentil Soup PIN IT

Ingredients

  • 1 pound hot Italian sausage, casings removed
  • 1.5 cups green lentils, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 (14-oz) can diced tomatoes
  • 6 cups chicken or vegetable broth
  • A big handful of fresh spinach
  • Salt, pepper, and red pepper flakes to taste

Step-by-Step Instructions

  1. Brown the sausage in your soup pot, breaking it into crumbles as it cooks.
  2. Add onion, carrots, celery, and garlic; cook until veggies soften, about 5-7 minutes.
  3. Stir in lentils, tomatoes with juice, broth, salt, pepper, and a pinch of red flakes.
  4. Bring to a boil, reduce to simmer, and cook 30-40 minutes until lentils are tender.
  5. Toss in spinach and stir until it wilts, then serve hot.

Why You’ll Love It

Cheap as chips but tastes gourmet—my budget loves it. The sausage-lentil combo is hearty enough for dinner, light enough for lunch. Mild sausage if spice isn’t your jam, but IMO, heat is half the fun.

5. Loaded Baked Potato Soup

All the coziness of a baked spud, minus the foil mess. Bacon bits mandatory—don’t @ me.

Loaded Baked Potato Soup PIN IT

Ingredients

  • 6 large russet potatoes, baked and cooled
  • 8 slices bacon, chopped
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 2 cups chicken broth
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 4 green onions, sliced
  • Salt and pepper to taste

Step-by-Step Instructions

  1. Scoop the flesh from the baked potatoes and mash lightly—leave some chunks for texture.
  2. Cook bacon in your pot until crispy, remove, but keep the grease.
  3. Melt butter in the bacon grease, whisk in flour to make a roux, cook 1 minute.
  4. Gradually whisk in milk and broth, bring to a simmer until thickened.
  5. Stir in potato flesh, sour cream, half the cheese, salt, and pepper; heat through.
  6. Top bowls with remaining cheese, bacon, and green onions.

Why You’ll Love It

Comfort food royalty—warms you up faster than a hot toddy. I tried lightening it with Greek yogurt once; still delish, but the full-fat version wins every time. 🙂

6. Thai Coconut Chicken Soup (Tom Kha Gai Knockoff)

Exotic flavors that transport you to warmer climes, no plane ticket required. Creamy, tangy, and mildly spicy—what’s not to love?

Thai Coconut Chicken Soup PIN IT

Ingredients

  • 1 pound chicken breast, thinly sliced
  • 2 (13.5-oz) cans coconut milk
  • 4 cups chicken broth
  • 3 tablespoons red curry paste
  • 2-inch piece ginger, sliced
  • 8 oz mushrooms, sliced
  • 1 red bell pepper, sliced
  • Juice of 2 limes
  • 2 tablespoons fish sauce
  • Fresh cilantro and basil for garnish

Step-by-Step Instructions

  1. Heat a bit of oil, add curry paste and ginger, stir until fragrant.
  2. Pour in coconut milk and broth, bring to simmer.
  3. Add chicken, mushrooms, and bell pepper; cook 10 minutes until chicken is done.
  4. Stir in lime juice and fish sauce off heat.
  5. Garnish with herbs and serve over rice if you want.

Why You’ll Love It

Done in under 30 minutes, tastes like you slaved away. Swap chicken for shrimp if seafood’s calling. I overdid the curry paste once—eyes watered, but worth it for the kick.

7. French Onion Soup

Caramelized onions are the hero here, with that gooey cheese topper stealing the show. Who needs therapy when you’ve got this?

French Onion Soup PIN IT

Ingredients

  • 5 large yellow onions, thinly sliced
  • ½ cup unsalted butter
  • 2 tablespoons olive oil
  • 1 teaspoon sugar
  • 8 cups beef broth
  • ½ cup dry sherry or white wine
  • Baguette slices, toasted
  • 2 cups grated Gruyère cheese
  • Salt, pepper, and fresh thyme

Step-by-Step Instructions

  1. Melt butter and oil in a large pot, add onions, salt, sugar; cook low and slow for 45 minutes until deep golden.
  2. Deglaze with sherry, scraping up bits.
  3. Add broth and thyme, simmer 30 minutes.
  4. Ladle into oven-safe bowls, top with baguette and cheese.
  5. Broil until cheese bubbles and browns.

Why You’ll Love It

The cheese pull is Instagram gold. Vegetarian twist: use veggie broth and skip the sherry. Made it for a date once—sealed the deal.

8. Tuscan White Bean and Kale Soup

Inspired by that chain restaurant fave, but better because you made it. Creamy without cream, thanks to blended beans.

Tuscan White Bean and Kale Soup PIN IT

Ingredients

  • 1 pound Italian sausage (mild or hot)
  • 4 medium potatoes, diced
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 (15-oz) cans white beans, drained
  • 6 cups chicken broth
  • 4 cups chopped kale
  • 1 cup heavy cream
  • Red pepper flakes, salt, pepper

Step-by-Step Instructions

  1. Brown sausage and remove; sauté onion and garlic in drippings.
  2. Add potatoes, broth, half the beans (mash them first for thickness).
  3. Simmer 15 minutes until potatoes soften.
  4. Add sausage back, remaining beans, kale, and cream; cook until kale wilts.
  5. Season with flakes, salt, pepper.

Why You’ll Love It

Fills you up without the food coma. Kale adds nutrition points—feel virtuous. I sub spinach sometimes; less bitter, same green vibe.

9. Korean Kimchi Stew (Kimchi Jjigae)

Fermented fire in a bowl—perfect for clearing sinuses and warming bellies. Use old kimchi for max flavor.

Korean Kimchi Stew PIN IT

Ingredients

  • 2 cups kimchi, chopped (with juice)
  • ½ pound pork belly or tofu, sliced
  • 1 tablespoon gochujang (Korean chili paste)
  • 4 cups water or broth
  • 1 block firm tofu, cubed
  • 1 onion, sliced
  • 2 green onions, chopped
  • Sesame oil and seeds for finish

Step-by-Step Instructions

  1. Heat sesame oil, sauté pork until browned.
  2. Add kimchi and juice, gochujang; stir 2 minutes.
  3. Pour in water/broth, bring to boil, simmer 10 minutes.
  4. Add tofu and onion, cook another 5.
  5. Garnish with green onions and seeds.

Why You’ll Love It

15 minutes to probiotic paradise. Vegetarian? Ditch pork, double tofu. Spicy enough to make you sweat—in a good way.

10. Moroccan Harira Soup

Chickpeas, lentils, and spices that scream “adventure.” Tomato-based with a cinnamon twist—exotic but easy.

. Moroccan Harira Soup PIN IT

Ingredients

  • 1 cup dried chickpeas, soaked overnight
  • ½ cup green lentils
  • 1 pound ground lamb or beef
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 (28-oz) can crushed tomatoes
  • 6 cups broth
  • 1 teaspoon each: cinnamon, turmeric, ginger
  • Fresh cilantro and lemon wedges

Step-by-Step Instructions

  1. Brown meat, add onion and celery, cook soft.
  2. Stir in spices for 1 minute.
  3. Add chickpeas, lentils, tomatoes, broth; simmer 45 minutes.
  4. Blend a bit for thickness if you like.
  5. Serve with cilantro and lemon squeeze.

Why You’ll Love It

Ramadan staple turned winter warrior. Meat-free version rocks with extra veggies. The cinnamon? Game-changer—don’t skip it.

11. Hungarian Goulash

Paprika party in stew form. Tender beef, potatoes, and that smoky spice make it unforgettable.

Ingredients

  • 2 pounds beef stew meat
  • 2 onions, sliced
  • 3 tablespoons Hungarian paprika
  • 2 bell peppers, chopped
  • 4 potatoes, cubed
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • Caraway seeds, salt, pepper

Step-by-Step Instructions

  1. Brown beef, set aside; cook onions until golden.
  2. Add paprika, peppers, tomato paste; stir.
  3. Return beef, add broth and caraway; simmer 1.5 hours.
  4. Add potatoes, cook 30 more minutes.
  5. Adjust seasonings.

Why You’ll Love It

Thickens naturally—no roux needed. I add sour cream dollop at end; creamy dream. Perfect for batch cooking.

12. New England Clam Chowder

Creamy, clammy bliss. No tomatoes here—keep it pure.

Ingredients

  • 4 cans minced clams (with juice)
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 3 potatoes, diced
  • 2 cups half-and-half
  • 2 cups clam broth (from cans + water)
  • Thyme, bay leaf
  • Salt, pepper

Step-by-Step Instructions

  1. Cook bacon, add onion until soft.
  2. Add potatoes, broth, herbs; simmer until tender.
  3. Stir in clams and half-and-half; heat gently.
  4. Discard bay leaf, season.

Why You’ll Love It

Seaside in a bowl, even landlocked. Fresh clams if you’re fancy; canned work fine. Oyster crackers essential.

13. Southern Chicken and Dumplings

Fluffy dumplings swimming in chicken heaven. Comfort on steroids.

Ingredients

  • 1 whole chicken, cut up
  • 6 cups chicken broth
  • 2 cups self-rising flour
  • ½ cup shortening
  • ¾ cup buttermilk
  • Carrots, celery, onion
  • Salt, pepper, poultry seasoning

Step-by-Step Instructions

  1. Boil chicken with veggies and seasonings until done; shred meat.
  2. Mix flour, shortening, buttermilk into dough; roll and cut strips.
  3. Drop dumplings into simmering broth; cook 15 minutes.
  4. Add back chicken, heat through.

Why You’ll Love It

Dumplings like pillows. Drop vs. rolled? Drop wins for ease. Grandma-approved.

14. West African Peanut Stew

Sweet potatoes, peanuts, spice—vegan powerhouse.

Ingredients

  • 2 sweet potatoes, cubed
  • 1 onion, chopped
  • ½ cup peanut butter
  • 1 can diced tomatoes
  • 4 cups veggie broth
  • Ginger, garlic, cayenne
  • Collard greens, chopped

Step-by-Step Instructions

  1. Sauté onion, ginger, garlic.
  2. Add sweet potatoes, tomatoes, broth, peanut butter; simmer 20 minutes.
  3. Stir in greens until wilted.

Why You’ll Love It

Nutty warmth that’s addictive. Add chicken if vegan isn’t your thing. Freezes great.

15. Lasagna Soup

All the layers, none of the baking. Cheesy, tomatoey joy.

Ingredients

  • 1 pound ground beef
  • 1 onion, garlic
  • 1 jar marinara
  • 6 cups beef broth
  • Broken lasagna noodles
  • Ricotta, mozzarella, parmesan
  • Basil

Step-by-Step Instructions

  1. Brown beef with onion, garlic.
  2. Add sauce, broth; boil.
  3. Add noodles, cook al dente.
  4. Top with cheese mix and basil.

Why You’ll Love It

Weeknight lasagna hack. Kids devour it. :/

16. Wisconsin Beer Cheese Soup

Boozy, cheesy indulgence. Pretzel dipper recommended.

Ingredients

  • ½ cup butter
  • ½ cup flour
  • 4 cups milk
  • 1 bottle beer
  • 2 cups cheddar
  • Mustard, Worcestershire
  • Popcorn garnish

Step-by-Step Instructions

  1. Roux with butter/flour.
  2. Whisk milk, beer; thicken.
  3. Melt in cheese, seasonings.

Why You’ll Love It

Pub vibes at home. Non-alcoholic beer works too.

17. Classic Minestrone with Pesto

Veggie-loaded Italian hug. Pesto swirl elevates it.

Ingredients

  • Zucchini, carrots, beans, pasta
  • Tomatoes, broth
  • Pesto

Step-by-Step Instructions

  1. Sauté veggies.
  2. Add broth, tomatoes, simmer.
  3. Add pasta, beans.
  4. Swirl pesto.

Why You’ll Love It

Customizable. Pesto genius move.

18. Split Pea with Ham

Use that ham bone. Smoky, creamy classic.

Ingredients

  • 1 pound split peas
  • Ham bone/hocks
  • Carrots, onion, celery
  • Broth

Step-by-Step Instructions

  1. Simmer all 2 hours.
  2. Blend partially.

Why You’ll Love It

Thrifty and tasty.

19. Thai Boat Noodle Soup

Dark, herby broth with noodles. Street food magic.

Ingredients

  • Beef, blood (optional)
  • Soy, fish sauce
  • Noodles, herbs

Step-by-Step Instructions

  1. Simmer broth with spices.
  2. Add meat, noodles.

Why You’ll Love It

Authentic adventure.

20. Creamy Mushroom Wild Rice

Earthy, creamy for mushroom lovers.

Ingredients

  • Mushrooms, wild rice
  • Cream, broth

Step-by-Step Instructions

  1. Cook rice.
  2. Sauté mushrooms, add cream.

Why You’ll Love It

Cozy forest feel.

21. Mexican Pozole Rojo

Hominy, pork, chiles—festive stew.

Ingredients

  • Pork shoulder
  • Hominy, guajillo chiles
  • Toppings: radish, lime

Step-by-Step Instructions

  1. Blend chiles for broth.
  2. Simmer pork, hominy.

Why You’ll Love It

Party in a pot.

22. Curried Cauliflower Chickpea Stew

Spicy, vegan warmth.

Ingredients

  • Cauliflower, chickpeas
  • Curry powder, coconut milk

Step-by-Step Instructions

  1. Sauté, add spices.
  2. Simmer with milk.

Why You’ll Love It

Healthy spice bomb.

23. Authentic Texas Chili

No beans, all meat and heat.

Ingredients

  • Beef, chiles
  • Cumin, oregano

Step-by-Step Instructions

  1. Brown beef.
  2. Simmer with paste.

Why You’ll Love It

Purist perfection.

24. San Francisco Cioppino

Seafood medley in tomato broth.

Ingredients

  • Shrimp, clams, fish
  • Wine, tomatoes

Step-by-Step Instructions

  1. Sauté garlic.
  2. Add seafood, simmer.

Why You’ll Love It

Fisherman’s delight.

25. Chinese Hot and Sour Soup

Tangy, spicy, egg ribbons.

Ingredients

  • Tofu, mushrooms
  • Vinegar, soy, pepper

Step-by-Step Instructions

  1. Boil broth.
  2. Add ingredients, thicken.

Why You’ll Love It

Better than delivery.

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