Hearty Soups from Food & Wine

Updated November 03, 2011
Con Poulos

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

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Country Potato-and-Cabbage Soup

Credit: © Kana Okada

Country Potato-and-Cabbage Soup Recipe

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.

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Hearty Minestrone Soup

Credit: © Kana Okada

Hearty Minestrone Soup Recipe

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.

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Black Bean Soup with Crispy Tortillas

Credit: © Yunhee Kim

Black Bean Soup with Crispy Tortillas Recipe

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.

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Cabbage, Kielbasa and Rice Soup

Credit: © Yunhee Kim

Cabbage, Kielbasa and Rice Soup Recipe

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.

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Provençal Fish Soup

Credit: © Mark Roper

Provençal Fish Soup Recipe

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.

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Colombian Chicken Soup

Credit: © Maura McEvoy

Colombian Chicken Soup Recipe

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.

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Avgolemono Chicken Soup with Rice

Credit: © Yunhee Kim

Avgolemono Chicken Soup with Rice Recipe

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.

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Mushroom Soup with Toasted Bread

Credit: © John Kernick

Mushroom Soup with Toasted Bread Recipe

Chef Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor.

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Chicken Meatball–and–Orzo Soup

Credit: © Yunhee Kim

Chicken Meatball–and–Orzo Soup Recipe

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.

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Fish-and-Shellfish Chowder

Credit: © Quentin Bacon

Fish-and-Shellfish Chowder Recipe

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.

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Black-Bean Turkey Chili

Credit: John Kernick

Black-Bean Turkey Chili Recipe

This turkey chili features lean proteins and hearty flavors. It's the perfect comfort food to serve on a chilly evening.

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Southwest Seafood Chowder

Credit: David Malosh

Southwest Seafood Chowder Recipe

As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.

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Miso Clam Chowder with Parsley Oil

Credit: David Malosh

Miso Clam Chowder with Parsley Oil Recipe

A small amount of savory white miso paste gives New England–style clam chowder a Japanese accent. Parsley oil adds flavor.

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Andouille, Crab and Oyster Gumbo

Credit: Con Poulos

Andouille, Crab and Oyster Gumbo Recipe

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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