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