Comfort Soups: A Collection of Recipes


What is it about soup that is so satisfying?

It must be the warmth, and how it simmers for so long so the flavors come together.

Or is it all about the bread bowl?

Soup nourishes us when we’re sick, it warms us on days when it’s icy and cold, and it always tastes better the second day.

Let’s share our favorite soup recipes.

For any kind of soup, don’t underestimate the impact of a garnish to add contrast, eye-appeal, and an embellishment of flavors.

Add a Finishing Touch

  • Goldfish crackers or crumbled Saltines over tomato soup.
  • Crumbled bacon, chives, and shredded cheddar over potato soup.
  • Oversized croutons and melted cheese over french onion soup.
  • Truffle oil over mushroom soup.
  • A dollop of sour cream over tortilla soup.
  • Oregano or basil over minestrone.
  • A spoonful of pesto over vegetable soup.

My Best Soup Recipe

I can make a rich and savory New England Style Clam Chowder. I think it found it’s way to me from a spiral-bound Atlanta Junior League cookbook back in the 80’s.

We had it on special occasions, especially New Year’s and Christmas Eve. I made it for Doug when we were dating, when I wanted to impress him but I only knew how to cook a couple of meals.

Rachel’s New England Style Clam Chowder
I love this recipe. I hope you enjoy it.

  1. Chop and fry bacon 2 slices of bacon in a big skillet.
  2. Add 3 Tablespoons of butter to the bacon.
  3. Add 1 clove garlic, minced.
  4. Add 1 cup of each vegetable, chopped:  onion, carrot, celery, and green pepper.  Saute for a few minutes.
  5. Stir in 3 Tablespoons of flour.
  6. Add 3 cups of chicken stock, and let it cook for 10 minutes.
  7. Add 1 cup of potatoes, cubed.
  8. Add 1 teaspoon each of salt and pepper.
  9. Add a 10 ounce can of baby clams and juice and cook for 10 minutes.
  10. Make a roux with 2 Tablespoons butter and 2 Tablespoons flour, cooking it over low to medium heat and stirring so it doesn’t burn.
  11. Add 2 cups half and half to the roux and bring almost to a boil to make a cream sauce.
  12. Add parsley (3 Tablespoons fresh or 1 teaspoon dried).
  13. Combine both mixtures into one and store overnight in the refrigerator.  Heat before serving. Enjoy!
It’s sharing day! What is your favorite winter soup recipe?

You can share it in the comments, or share a link to a soup recipe you’ve found, or write about it in a blog post and share the link to it with us. I’m looking forward to having a new collection of recipes to try this season.

About Rachel

I write about practical tips that will help you simplify at home. Connect with me on Pinterest and Twitter.


  1. Homemade Chicken Noodle Soup
    (warning – this recipe makes A LOT)

    Homemade Pasta
    2 cups flour
    1/2 teaspoon salt
    2 large eggs
    1/4 cup water
    1 Tbsp olive or vegetable oil
    1 Tbsp seasonings, if desired (such as thyme)

    Mix flour and salt, then add eggs, water and oil, mix thoroughly.
    (If dough is too sticky, add flour a little bit at a time while you are kneading)
    On a lightly floured surface, knead 5-10 minutes until smooth and springy. Cover with plastic wrap and let stand 15 minutes.
    On a lightly floured surface, roll one fourth of the dough at a time into a rectangle, 1/16 to 1/8 inch thick. Cut into the shape of the type of pasta you want -( i.e. fetticine, linguine, or lasagna).
    Arrange on a single layer on lightly floured towels or a cookie sheet. Let stand 30 minutes or until dry in a cool area.

    Boil 4 cubed chicken breasts with 3-4 cubes of chicken bullion. Once cooked, add the vegetables you want – carrots, celery, parsley and even potatoes, if desired. Then season to taste with salt and pepper and desired seasonings, (such as bay leaves, oregano, a bit of basil, etc.)
    After vegetables are soft, add pasta and boil uncovered 2 to 5 minutes, stirring occasionally, until pasta is firm but tender. Start tasting for “doneness” when pasta rises to the surface of the water.

  2. Hmmm…I love soups. My mother is the soup master and I grew up eating plenty of homemade soups. Unfortunately, my family members are not huge fans of soups. Because of this I don’t make them as often as I would like. The clam chowder sounds delightful, I may have to try this one on them.

    Trish’s last blog post..More Sleepless Scrappin’

  3. My family loves this Chicken and Wild Rice Soup, especially my girls. I posted it on my blog so my other mom friends could try it for their families…

    Mmmmm… I think I’ll go put it somewhere on our weekly menu plan for next week!

    chinamama4’s last blog post..Pardon the Panda

  4. This is a great idea. I love soups and will be checking your comments for more great recipes :).

    I blogged about my soup recipes & tips:

    Now I wish soup was on the menu tonight.

    Mrs. S

    Mrs. S’s last blog post..Comfort Soups

  5. I love soups, and it’s definitely getting to be that time of year, isn’t it? :) I use a lot of the Rachel Ray shortcuts when making my soup, and rarely cook from a recipe…I start with the veggies and meat I have on hand, sauteed in a little oil and then add broth and a little half and half if it sounds good. I like to add pasta or rice at the end.

    Can’t wait to check out everyone’s comments at the end of the day!

    Steph @ Problem Solvin Mom’s last blog post..Christmas Activity Garland

  6. Tortilla Soup

    1 onion, chopped
    1 (28-oz.) can tomatoes
    Minced garlic
    1 (4-oz.) can green chilies,chopped
    1 c. shredded, cooked chicken
    1/2 tsp. ground cumin
    1 T. fresh lime juice
    4 c. chicken broth
    Salt and pepper
    8 corn tortillas, cut into sm. strips

    Brown onion and garlic in large pot. Add tomatoes then all rest of ingredients except chicken. Over low heat simmer, covered, for 30 minutes until corn tortillas melt. Add chicken. In individual bowls, garnish with sliced avocado, sour cream and fresh cilantro leaves.

    (Cookbook from my old work place.) Cookbooks by Morris Press, 1998

    My kids don’t like the chiles, so I skip them. But we like this soup. Parmesan is a popular topper for it too.

    I love soup. My hubby won’t touch soup leftovers for lunch. So I’ve started to freeze large amounts of leftovers (with a bit for my lunch the next day or two) and just serve them again in the main meal. Seems to fool him enough into eating the soup again. Go figure.

    Avlor’s last blog post..Photos: The Black Hills with a dusting of snow


    My FAVORITE soup – endlessly interchangeable. If you’re on the east coast, it’s just made for OTC crackers. Yum!

    Emily in Ohio’s last blog post..Happy Day!!!

  8. I just love black bean soup. It’s one of three recipes I’ve shared at this link

    So yummy with crusty garlic bread.

    Emily’s last blog post..Blog Action Day: Poverty

  9. Here’s another for Tortilla Soup.,1748,128181-246196,00.html

    The recipe calls for corn tortillas but I use flour. Hope you enjoy.

    Emily- I love black bean soup, can’t wait to check out your link.

    Janet’s last blog post..Something to do this weekend

  10. smallnotebook says:

    These look great so far! Thanks for sharing them!

  11. I got this recipe from Family Circle (or Woman’s Day?). It’s the only soup that I make over and over.

    Cheese Cauliflower Soup

    9 scallions, chopped
    1 tablespoon olive oil
    4 cups chicken broth
    16 ounces fresh cauliflower flowerets
    1/4 cup all-purpose flour
    1 1/2 cups shredded pepper-Jack cheese
    1/4 cup bottled roasted red peppers
    1/2 teaspoon salt (optional)
    1/4 teaspoon hot-pepper sauce

    1. Saute scallions in oil in medium saucepan, 3 minutes.

    2. Add 3 cups broth. Bring to boiling. Add cauliflower. Return to boiling. Reduce heat to medium; cook about 6 minutes or until almost tender.

    3. Whisk together flour and the remaining 1 cup chicken broth in a small bowl. Stir into saucepan. Bring to boiling; cook, stirring occasionally, for 2 to 3 minutes or until thickened.

    4. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers, salt if using, and hot-pepper sauce, breaking up red peppers with a wooden spoon.

    Makes: 4 servings.


    I love soup! My husband was not a soup kind-of-guy when we met. Slowly but surely he’s come around. Now if the temp is below 55 and the soup is thick & hearty, he’ll eat it. This one fits the bill.

    Nancy’s last blog post..Mmm! Good!

  13. Yummy!
    I can’t wait to try the clam chowder. I never order it at restaurants, but I never thought about making it myself. Now I’m craving it. I wonder if I can wait until dinner…

    Rachel’s last blog post..Itty Bitty Pincushion

  14. I am sharing my comfort soup with everyone on my blog….Great idea!

    Pasta Fagiole:

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  15. This is one of my cool weather standbys:

    The whole family loves it, and it only gets better the next day.

    The clam chowder sounds delish. Thanks for sharing!

    meg’s last blog post..Try to Ignore the Glare

  16. This soup is amazing: Harvest Stew

    I’ve made it twice, and worried about the lack of flavorings added, but it is very mild and sweet and quite filling. The corn wheels are a little hard to cut, but quite fun to eat.

    The Sofrito (topping) recipe doesn’t specify if the red peppers should be sweet or spicy. I use sweet, but I think either would be lovely.

  17. Rachel,
    I love New England Clam Chowder, but I have not had any in sooo long. I will be trying your recipe soon. The tortilla soup recipe above sounds delicious, too. Have a great weekend!

    corinne’s last blog post..Comfort Soups

  18. Mmmmmm, soup! Here’s one of our winter favorites. We make it with ground bison for flavor, but it’s good with ground beef, too. It was one of those “What’s in the kitchen that we can make into a meal?” inspirations.

    Buffalo Barley Soup (4 servings)

    8oz. ground bison/ground beef
    1 med. onion, diced
    1 large carrot, diced
    1/4 cup pearl barley, uncooked
    32 oz. beef stock/broth
    1/2 c. water
    3 tbsp. apple cider vinegar
    1/2 tsp. black pepper
    2 tsp. olive oil
    (salt to taste, optional)

    Heat the olive oil in a large saucepan, and fry the onions until translucent. Brown the meat in the same pan, without removing the onions.

    Add 32 oz. of stock to the saucepan. Bring it to a gentle boil before adding the barley and carrots. Reduce heat to a simmer.

    Simmer soup for 45 minutes, until the barley is cooked, then add 1/2 cup water to restore the volume of the soup.

    Add vinegar and pepper to taste (amounts are approximate). Add salt if necessary.

    Excellent topic!

  19. My all-time favorite “I’m tired, I’m hungry, and I want something *fast*” soup recipe is a variation on black bean soup/black bean chili. It is endlessly flexible–you can add or subtract ingredients as you have them, and multiply the servings with an extra can of beans or tomatoes in case you have extra mouths to feed. I’ve made this so many times that I usually just eyeball the spices, so you may need/want to adjust with more or less depending on your flavor preferences. Here’s the basic recipe, with suggestions for optional add-ins, below:

    1 can black beans
    1 can chopped tomatoes
    1 onion, chopped
    1 bell pepper (I like green here for the color contrast but red is good too), chopped
    1-2 cloves garlic, peeled, squashed, and minced
    1 cup salsa (any kind, any heat — to your liking!)
    1 Tbsp ground cumin
    3 Tsp ground coriander
    grated cheddar for garnish
    tortillas for scooping up the chili

    Chop onions and garlic, and get them sauteing in a soup pot with a bit of oil (1 tsp?).

    Chop bell peppers and add to pot.

    Open cans of beans and tomatoes, add to pot.

    Add salsa, cumin and coriander.

    Let simmer over medium heat while you grate the cheddar and set the table. Serve garnished with a sprinkling of cheese and eat with warmed tortillas.

    Possible add-ins:

    frozen corn (add along with the tomatoes, beans, and salsa)
    a small can of chopped roasted green chilis (for more heat)
    a sprinkle of ground chipolte
    other kinds of beans (I like small navy beans with the black beans for a nice color contrast)
    fresh chopped cilantro for garnish
    water if you like your soup more soupy and less chunky (or broth)
    Monterey Jack cheese is really good on this instead of Cheddar, but I tend not to have it on-hand as much.

  20. Here’s one of our favorites–tastes great and is super simple to make! Enjoy!


  21. I love my husband more than anything. And it’s always my goal to make him happy with food. I am NOT a chowder fan and HE IS…I intend to make this chowda for his 50th birthday on Dec 2nd. I’ll let you know how he likes it! (that man’ll eat anything, so my guess is he’ll LURVE it….) thanks for posting it.



    suzanne’s last blog post..Smart AND Frugal

  22. Wonderful post about soups, they all seem so simple to do, and tasty too.

    I just have a little question: What is “half and half”?
    I’ve never heard about it in Sweden, and I’m wondering what I can use instead…?


  23. Sandra,

    Half-and-half is a combination of milk and cream, sold in the US mostly as a lover calorie substitute for cream in coffee. You can use either whole milk or cream instead.

  24. Oy. Edit for spelling: that would be “lower calorie substitute.” It’s too early on Saturday morning to be typing.

  25. Hi Rachel,

    Here is one of our Polish favorites…strange but delicious!

    Dill Pickle Soup

    Polish food is very hearty and filling, and this soup doesn’t disappoint!

  26. Yum yum!
    Tonight I actually served rotisserie chicken soup from Costco, which is far better than any chicken soup I’ve ever had. Soup is awesome!

  27. We love Libby’s Pumpkin Curry Soup. He BEGS for it. You can find the recipe at

    This is the link I have for it:

    You may have to create an account to access the recipe but it is worth doing. I use this site at least as much as I use and have recipe box set up on it so I can find our favorites quickly.

    I serve this soup with cheesy buttermilk biscuits. Mine are made from scratch because they need to be gluten free cut you can find the recipe variation on the Bisquick box.

    Both are easy and fast and yeah, I use the stick blender and end up with far fewer dishes to wash.

    Lucinda’s last blog post.."Youth is a circumstance you can’t do anything about. The trick is to grow up without getting old." –Frank Lloyd Wright

  28. Our entire family LOVES soup, but our favorites are Potato Cheese Soup and Tortellini So up. Both of these recipes came from I like to have Soup Sunday. Perfect for a lazy Sunday with a football games playing in the background.


    List Mama’s last blog post..List of Blogs/Sites to Send a Little Link Love

  29. I love thick veggie-based soups, like these:

    Jeri Dansky’s last blog post..Wastebaskets and Trashcans, Revisited

  30. I just posted about my favorite soup which is a bean soup with sausage and chicken. I make it so much that my husband calls it “Sweet Girl’s Bean Soup.” His nickname for me is Sweet Girl…hence the name.
    I hope you enjoy it!

  31. Gosh…it’s four in the morning and these recipes have me craving hot homemade soup! Gorgeous…

    Here’s one of my favorites:

    Funny about Money’s last blog post..Cheap Eats: Albondigas soup

  32. Someone already put up my favorite — tortilla soup! — but I wanted to let you know about our flickr SOUP! group if anyone has photos they’d like to share or just feel like browsing and drooling :)

  33. doh! I forgot the link.

  34. Here’s one for Light Minestrone on my blog.

    Jessica’s last blog post..What’s New

  35. Wow, that was a wonderful chowder! I just made it using whole wheat flour and smoked oysters. It was to DIE FOR! I’ll be posting a How-To within the next couple weeks.

  36. Ok, not sure that I’ve ever emailed or posted to you, but we have been enjoying this soup once a month now for the past year or so & it is still one of the yummiest dinner dishes I’ve ever made! Every time hubbs has clam chowder in a restaurant (he loves the stuff!) he always says my version (your recipe) is better. Even my 3 yr old eats it up. Just thought I’d share how much we love this recipe!

    Vicki´s last post…So which is it?

  37. Right now, I’m on a leek soup kick. I saute one ring-sliced leek in a little olive oil, deglaze with white wine if I have some handy, add some chicken broth, and let it simmer for a few minutes. Then I pour it in my favorite soup bowl and top it with chopped parsley and some croutons I made from leftover breadsticks. A yummy, quick, and easy lunch for enjoying all the leeks from the CSA delivery!

    Other favorites around our house include home-made tomato soup, butternut squash soup, onion soup, and chicken noodle. When the weather turns colder and we want something heartier, I make three-bean chili, irish lamb stew, or broccoli cheese.

  38. Thank you so much for the recipe! :) I made this last night and my hubby said that this is the best clam chowder he has ever had in his entire life :D Before bedtime he asked me again “have you wrote down the recipe? do not lose it :)”
    Cecilia´s last post…Baked Chicken &amp Veggies -

  39. Bridget Kelly says:

    Broccoli soup;

    1 large Onion
    1 large potato
    2 ozs Butter
    1 large head of Broccoli
    1 litre of vegetable stock

    salt and pepper to season

    With a heavy saucepan heat your butter.
    Cut your potato into small cubes. Add to the saucepan and saute for a few minutes. Cut up your onion and add also to the potato.Cut the outer layer of the broccoli head stalk. Discard the outer skin. Cut the inner stem into small pieces and add to the onion and potato. Cover with a butter wrapper and leave to sweat. Leave cooking on a low heat for 10 minutes.Discard your butter wrapper. Next you add your vegetable stock. Cut your broccoli into small florets and add to the saucepan. Allow to cook over a high heat for six to seven minutes cooking with the lid off. Take off the heat. Get your hand blender and blend until you have a liquid soup. You can add a little cream but its not necessary. Delicious with a fresh bagette.