Hearty Soups from Food & Wine

Keep dinner warm and cozy with a hearty bowl of steaming soup that’s satisfying enough to be your main dish.

  • Country Potato-and-Cabbage Soup
    Photo: © Kana Okada

    Country Potato-and-Cabbage Soup

    Bacon contributes a smoky flavor to this chunky cabbage-and-potato soup, and the country bread croutons are delicious when they soak up some of the savory broth.
  • Hearty Minestrone Soup
    Photo: © Kana Okada

    Hearty Minestrone Soup

    Minestrone is Italian for “big soup” and this recipe meets that requirement since it’s a thick soup brimming with white beans and pancetta, tomato, carrot, fennel, carrot and celery.
  • Black Bean Soup with Crispy Tortillas
    Photo: © Yunhee Kim

    Black Bean Soup with Crispy Tortillas

    This ultra-simple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin. A topping of fried tortillas (or store-bought chips) adds crunch.
  • Cabbage, Kielbasa and Rice Soup
    Photo: © Yunhee Kim

    Cabbage, Kielbasa and Rice Soup

    Good sausage is an excellent time-saver, because the links are already spiced and seasoned. The slices of Polish kielbasa in this soup add a wonderfully smoky, peppery, garlicky flavor.
  • Provençal Fish Soup
    Photo: © Mark Roper

    Provençal Fish Soup

    At Terrôir restaurant at the Craggy Range winery, chef Sara Simpson flavors her lush seafood soup with port, red wine and the usual dash of licorice-scented Pernod.
  • Colombian Chicken Soup
    Photo: © Maura McEvoy

    Colombian Chicken Soup

    Chicken breast adds plenty of protein but not much fat to this version of ajiaco, a cilantro-scented chicken soup that's virtually Colombia's national dish. Stirring in fiber-rich brown rice turns the soup into a satisfying one-dish meal.
  • Avgolemono Chicken Soup with Rice
    Photo: © Yunhee Kim

    Avgolemono Chicken Soup with Rice

    Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.
  • Mushroom Soup with Toasted Bread
    Photo: © John Kernick

    Mushroom Soup with Toasted Bread

    Chef Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor.
  • Chicken Meatball–and–Orzo Soup
    Photo: © Yunhee Kim

    Chicken Meatball–and–Orzo Soup

    Melissa Rubel cleverly uses chicken sausage here: removing the casings, shaping the meat into balls, browning them and simmering them in chicken broth. If you have leftover cooked rice on hand, feel free to substitute it for the orzo.
  • Fish-and-Shellfish Chowder
    Photo: © Quentin Bacon

    Fish-and-Shellfish Chowder

    To deepen the flavor of this lightly creamy, bacon-studded chowder, Chef Wade Murphy at the Lisloughrey Lodge adds the briny cooking liquid from the mussels and clams.
  • Black-Bean Turkey Chili
    Photo: John Kernick

    Black-Bean Turkey Chili

    This turkey chili features lean proteins and hearty flavors. It's the perfect comfort food to serve on a chilly evening.
  • Southwest Seafood Chowder
    Photo: David Malosh

    Southwest Seafood Chowder

    As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
  • Miso Clam Chowder with Parsley Oil
    Photo: David Malosh

    Miso Clam Chowder with Parsley Oil

    A small amount of savory white miso paste gives New England–style clam chowder a Japanese accent. Parsley oil adds flavor.
  • Andouille, Crab and Oyster Gumbo
    Photo: Con Poulos

    Andouille, Crab and Oyster Gumbo

    This sensational seafood-packed gumbo is terrific in its simplicity, with a foolproof roux (the mix of fat and flour that is the basis for all gumbos) that requires just 15 minutes of stirring instead of the usual hour.
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