This cozy compilation spotlights our best soup recipes.
This easy recipe makes a big batch for lunches or veggie-packed snacks all week.
If you want to bump up the satisfaction factor even more, top with a little cheese or avocado.
Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Slow-Cooker Vegetable & Chicken Meatball Soup
Don’t skip cooking the onions for the meatballs.
This step softens the onions so they more easily add their sweet flavor to the meatball mixture.
This slow-cooker meatball soup only requires 25 minutes of hands-on time.
Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
In this easy recipe, they’re full-size, full-flavored and plenty filling.
This vegan soup is the perfect cold-weather lunch or healthy dinner the whole family will love.
Pureeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal.
Garnish with additional black pepper and chopped fresh thyme, if desired.
If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.
Pea Soup
This simple pea soup recipe makes an elegant start to a spring meal.
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
Stuffed Cabbage Soup
Like stuffed cabbage?
You’ll love this easy stuffed cabbage soup.
It’s got all of the classic flavors of stuffed cabbage without all the fuss of stuffing.
If you have a sensitive palate, you’re able to cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
For convenience, you could make this soup with frozen kale without the need to thaw it beforehand.
Tomato Soup
This simple tomato soup is perfect paired with your favorite grilled cheese sandwich.
Make a double batch and freeze the extra for rainy-day emergencies.
To get the silkiest texture, puree the soup in a blender rather than using an immersion blender.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
A little tomato sauce and coconut milk give the broth a rich, silky texture.
Serve with a dollop of sour cream or yogurt, if desired.
Photographer /Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
A dollop of ricotta cheese mixed with mozzarella and Parmesan adds a creamy finishing touch.
Fresh corn adds sweetness, which works well with the salty cotija cheese and other fresh and tangy garnishes.
Pack several jars at once to take to work for easy lunches throughout the week.
To make a vegetarian version of this potato soup, omit the bacon and use “no-chicken” broth.
Serve it with a green salad and crusty bread to clean up the bowl.
Antonis Achilleos
Jacob Fox
Sonia Bozzo
Karla Conrad
Greg DuPree
