5 favorite recipes for soup season

We eat a lot of soup this time of year: twice a week, we’re serving up some kind of soup or stew. The soup recipes we rely on are easy, often make-ahead, and are perfect for chilly, busy nights.

Soup is also incredibly forgiving, or at least the soups I make are. If I don’t have leeks or celery or some other ingredient we don’t have on hand, I don’t let that stop me. My soup may not taste exactly like the recipe’s version, but it will still be good.

Let’s talk about that “make-ahead” for the minute: something I adore about soup recipes is that once you put all your ingredients together, they often need to simmer, for twenty minutes or several hours. On winter afternoons when it gets dark well before dinner time, I love taking this time to sit down and read a few chapters of a good book. These few minutes are a little, but very real, luxury.

I have tried-and-true recipes I rely on, that I make over and over, and today I’m sharing five favorite family soup recipes with you. I’ve made them so many times I can make them by heart. But I’m always on the hunt for new recipes, ones that could become family favorites, so won’t you please share your faves in comments?

A note about the recipes below: we’re in a busy season at my house, and we’re always striving for the right combination of deliciousness and ease. I use homemade chicken stock when we have it, but I rely on Costco chicken stock when I don’t. It’s not quite as good but because we always have it in the pantry, making soup is a breeze—and that’s a tradeoff I’m willing to make right now. You’ll notice I also rely on recipes that are flexible: around here, making dinner can’t require a special trip to the grocery for an unusual ingredient.

5 family favorite recipes for soup season

Edie’s Greek Lemon Chicken Soup

This is really and truly what I made for dinner on Tuesday night. I love this soup so much that when I finally met Edie in person last October, the first thing I told her was, “I make your soup all the time!” This chicken soup with a twist feels light and bright yet is satisfying enough to stand on its own as a meal. The soup is thickened with egg yolks: we freeze the whites for later use, most often in these addictive spiced nuts.

Pam Anderson’s Quick Chicken Chili for a Crowd

This recipe serves twelve. I rarely cook for twelve, but we have a family of six, and I sure do like my leftovers. (It’s easily halved if you don’t need to have twelve chili servings on hand.)

I’m a longtime fan of Pam Anderson’s cooking; I learned to cook as a twenty-something thanks to her cookbook How to Cook Without a Book. I have a lot of faith in her recipes, and never would have tried adding shredded chicken to red chile without her guidance. (Where I grew up, chili meant beef.)

This recipe is tasty and easy to make, comes together quickly but is even better the next day; it’s flexible and adaptable. We swap in pinto beans or omit beans entirely, skip the chocolate if we don’t have it, sub cooked ground beef for the chicken or double the beans for a meat-free version.

Well Fed’s Golden Cauliflower Soup

I trust Well Fed recipes because they work. (Their Chocolate Chili is another favorite.)

I’ve been making this soup for nearly ten years now; it just might be my favorite way to eat my winter veggies. I almost always make it with chicken stock (not beef, as called for) because that’s what we keep on hand, and my favorite garnish is a liberal dusting of fresh nutmeg. (I buy whole nutmeg at Penzey’s and grate it straight into the serving bowl with a rasp-style grater.)

A note for Instant-Pot fans: you can shave down your cooking time by pressure cooking this soup, but your Instant-Pot will smell like cauliflower forever. You’ve been warned.

Barefoot Contessa’s Lentil Vegetable Soup

This is another recipe I’ve been making for a decade. (Now you can see why I’m asking for new soup recipes, huh?) This might be the very first Ina Garten recipe I tried; her cookbooks are now a mainstay in my kitchen because I trust her recipes.

Chopping all these veggies takes me a while, but the result is worth it: a huge pot of soup that my whole family loves. (Seriously, I can’t believe how excited my kids get when I announce we’re having lentil soup for dinner.) We often make the similar Lentil Sausage Soup.

(Real talk: back when Trader Joe’s sold prepped frozen leeks, I followed the recipe and included them most of the time. Now that those have been discontinued (sniff), I’ve tried making this with fresh leeks and have decided it’s just not worth the hassle. Is the soup a little better with them? Maybe. But not enough to justify the significantly increased extra prep time.)

Lynn’s Paradise Cafe’s Black Bean Chili

I started making this recipe nearly twenty years ago when my local paper ran a recipe from a now-defunct local restaurant in the food column. (Now that’s a throwback.) I was shocked to discover that recipe is still available online! (It’s not in the recipe, but after the ingredients have simmered for a bit, I always pull out my immersion blender and blend about half the soup for a smoother texture.)

I love the bell pepper in this; I often swap in red or yellow instead of green. I always skip the jalapeño (for my kids’ sake, sigh). If you don’t have green chiles on hand, that’s fine, but know that this recipe benefits greatly from an ingredient with some zing: sometimes I’ll tip in some juice from our ever-present jar of Trader Joe’s sweet and spicy jalapeños in the fridge, or a whole jar of roasted red peppers instead of fresh. We’re generous with our garnishes: that’s the fun part with this soup.

What are your favorite recipes, the go-to soups that you make over and over? Please tell us about them in comments!

P.S. 20 interesting recipes to make for dinner with boneless skinless chicken breasts, and my favorite chocolate cake. (This cake even scored a mention in Don’t Overthink It!)

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  1. Barb says:

    I have the Moosewood Daily Special cookbook. It’s a whole book of soups and salads. Our family favorite is a Thai carrot peanut soup.
    Basically stock, carrots, onion, garlic, and some siracha for kick. Saute the veg and then add the carrot and boil it up. When everything is soft, puree and add the peanut butter. I like it with a squeeze of lime and you can also cook it with coconut milk if you want. Some chopped green onion on top and you’re good to go. This is just way better than it should be, if you know what I mean. Whenever I serve this, people go nuts.

  2. Sarah says:

    My spouse is our soup and chili guru, and he makes a variety of delicious winter meals from creamy squash soups to beef and vegetable. I love soup season! He’s a person that reads a recipe to get an idea, then wings it every time he cooks, so I don’t have an exact recipe, but my 5-year-old’s absolute favorite meal is something like this smoked turkey lentil soup (we often pair is with corn muffins). She raves about it to anyone who asks. https://www.theblackpeppercorn.com/2013/03/crockpot-smoked-turkey-lentil-soup/

    We make it in our Instant Pot. It’s easy, filling, and makes great leftovers. Smoked turkey legs keep forever, so we grab a package whenever they go on sale.

  3. Cathy Smith says:

    Russian peasant soup. It is a sweet and sour cabbage soup that gets it kick from a little cider vinegar and brown sugar. Basically cabbage, 2 carrots, 2 celery ribs, 2 onions, 2 cartons of chicken broth. Stewed tomatoes. I am winging it here but it is easy, freezes well and is better the next day.

  4. Whitney says:

    Hey, I know a book for this!


    I like her tomato soup with pimiento cheese biscuits, and her Jamaican pork and sweet potato stew (meant to be served with blue cornbread), and mostly I just like the book itself because it feels so cozy to sit and browse through pictures of soup and bread. (And then make yourself a sandwich because you forgot to actually start dinner.)

  5. R Alex says:

    Barefoot Contessa’s Winter Minestrone is a weekly recipe here – it’s so forgiving! No squash? Skip it. Add some corn? Why not. Aversion to wilted greens? Out they go. We’ve added or deleted almost every vegetable at the market at one time or another.
    I usually cook and serve the pasta into the bowls, not mixing into the pot, making leftovers less mushy.

    • Heidi Benson says:

      This is EXACTLY how I do this recipe. It is very forgiving but keeping the pasta separate is, IMHO, necessary because nobody likes gummy noodles 😉

    • emily says:

      I second the suggestion for Mel’s Kitchen Cafe. Her recipes are tried-and-true and absolutely delicious (if I’m trying a new recipe, the first thing out of my kids’ mouth is “is this Mel’s?”). The Creamy White Chicken Chili is a favorite, but honestly, you can’t go wrong with any of her recipes! https://www.melskitchencafe.com/

    • Emily says:

      This is a go to at our house! I try to always have the ingredients on hand because it is so quick and easy to pop in the crock pot and so good!

    • Kristin Wellsand says:

      I made the fajitas from this new-to-me site last week and they were incredible! Will have to try this soup as well! Thanks!

  6. Melanie Beisert says:

    I am in love with Butternut Squash and Turkey chili on AllRecipes site. It is so yummy that I simply cannot get enough!


    I also love this Black Eyed Pea recipe from Kraft Foods. I don’t serve it over rice, I eat is as a rich soup. With or without the mustard greens, it is DELICIOUS!


  7. Elly says:

    The African Chicken Peanut Stew from simplyrecipes.com is a favorite of ours (recipe by Hank Shaw). It almost has a thick, curry-like texture and makes good use of coriander, which I love. We always make it with chicken thighs – sometimes bone-in and skin-on, but sometimes just boneless/skinless for ease. It is wonderful over rice, though I could see it over another grain or even riced cauliflower. It has all the requisite soup/stew qualities – make ahead friendly, leftovers are perhaps even better, and warms you all the way through.

  8. Danielle says:

    My go-to soup is super (AHA) easy! I used any broth, a pound of ground beef, mini carrots and mini-potatoes. I add some Smoked Maple seasoning and let it go! If I have some, I add any leftover veg to the mix as a way to clean out the fridge. This is always filling and goes down a treat!

    Thanks for the fun post!

  9. Terry says:

    When I discovered this soup, it sounded so good; but when I made this soup, I knew I’d found something great! E-VER-Y time I make it, people are surprised by it and beg for the recipe, truly. And it only gets better – it is SO quick and easy to make! Lentils cook quickly, I finely chop the carrots, and when I put my immersion blender to it, folk have no idea what it is made of. The key ingredient, however, does pack a spicy punch so beware! Red curry paste is the secret! Anyway, if you like spicy, easy, different, quick, and you want to show off just a little with your original self, make this! Plus, it can be totally vegan without giving up on flavor.


  10. Ruth says:

    This one is so good: https://peasandcrayons.com/2017/02/vegetarian-lentil-tortilla-soup.html Most of the ingredients are from the pantry and I can always through in any veggies that need to be cleaned out of the refrigerator 🙂

    We also love this one: https://www.pressurecookingtoday.com/butternut-squash-soup-with-chicken-and-orzo/ A couple more steps but it’s delicious. We’re trying to eat more plant based so have had it without the chicken / used veggie broth with no complaints!

    Thanks for sharing!

  11. Our favorite is Sausage Spinach Ravioli, ready in 15-20 minutes.
    Brown and break up 1/2 lb sweet Italian sausage.
    Bring 26 oz. box chicken broth + 2 cups water to a boil.
    Add a package of fresh 3 or 4-cheese ravioli and cook according tonpavkage directions.
    Lower heat. Add to pot: can of stewed tomatoes, can of rinsed garbanzo beans, 3 T Dijon mustard and 1/2 t oregano.
    When the soup is warmed, add the sausage and a bag of fresh baby spinach.
    Cook until spinach wilts.
    Serve with fresh shaved Parmesan.

    If you will have leftovers for the next day, I divide and refrigerate 1/2 the soup before adding 1/2 the spinach to what we will eat right away. We don’t like the taste of the cooked spinach after it is a day old.

  12. Michelle Wenzel says:

    Thank you so much for sharing these! Excited to try some new soup recipes since our family loves to have soup as much as possible in the winter. These sound SO good and not intimidating.

  13. I’m over-the-top excited about these recipes, Anne! I could eat soup three times a day. Sitting down now to build my shopping list.

    My favorite soup of all time is avgolemono, a Greek soup with chicken broth, rice, lemon, and egg (sounds weird, but it is heaven — my childhood in a bowl). I think you’d like it!

  14. Susan Clark says:

    A thank you note to you Anne….I will be undergoing foot surgery at the end of February and I was planning this weekend to try and find some really good soup recipes to make ahead and freeze. I won’t be able to cook for 6 weeks….you have no idea how much I appreciate this timely post!!! Thank you, thank you, thank you!!!

  15. Terrell says:

    Soup & bread are a wonderful winter combo here in the cool, gray, wet Pacific North West. I will try the cauliflower soup this weekend, and i picked up a few more ideas. My one suggestion is how to freeze individual portions of soup (the quantities always see to grow, especially if you judiciously use the “clean-out-your-leftovers” as supplemental ingredients). Let it cool. (I stick my covered soup out onto my covered deck to cool.) Label each pint Ziplock as appropriate. Ladle into pint Ziplock bags. TIP: I use a canning funnel to make it easier. Carefully squeeze out the air. TIP: Lay flat to freeze. Then the flat frozen ziplocks can be stored like “slender novels” in your freezer. TIP: I know almost the exact quantity to put in the ziplock. My only concern is that it is a wasteful use of Ziplocks. I just don’t have room in my freezer for small Tupperware.

    • Heidi Benson says:

      You and I think alike! I hate “wasting” the bags, but it’s the most economical, space wise. I have a whole row of upright, frozen bags of soup/chili, just waiting to thaw. I do the same with homemade stocks, so I always have some on hand. Here in cold, wet Portland (waves hi!), we do the soup & bread/sandwich combo at least once a week, more often than not with what we call “Refrigerator Velcro Soup” and a biscuit or quick bread. “Velcro” soup is when you stick your hand in the crisper drawer and pull out the bags that have 1-2 items, the half-full boxes, the wilting things. Combine with broth and some starchy object (potatoes, rice, noodles, quinoa) and — if you’ve diced things small enough — you have soup in about 30 minutes.

    • Kristin Wellsand says:

      I buy the freezer bags (not the storage type) and as long as they don’t contain raw meat or something greasy/oily/smelly, I wash and reuse them. I make sure when washing that they don’t have holes and leave to dry over a large cup or upright spoon. I do not put them away until completely dry. I can usually get 2 or three uses out of a bag. I would love to have a freezer full of the reusable Stasher bags instead, but they are just so expensive!

  16. Pammie says:

    About the cauliflower Instant Pot smell thing–I’m thinking that what picks up the odors is that silicone gasket (mine smells like curry! Ha!). You can get replacement gaskets, and can separately store the “already smellified” one and replace it with a “lovely fresh” one; interchangeable, too. Curry-cauliflower-sauerkraut can all use the smellified one!

  17. Michelle says:

    I love soup, stew, it’s warm welcoming and forgiving nature. I tend to adapt recipes which works well with soups… notsomuch with baking where much more science is involved. I make a version of The Brown Eyed Baker’s Guinness Beef Stew. https://www.browneyedbaker.com/guinness-beef-stew-recipe/
    I’ve made the recipe as written and it’s really good. Over the years my current version uses 3lbs chuck stew beef (Costco’s is great), 2tbs tomato paste, dried herbs, 4C beef stock, 1Tbs Worcestershire, double the beer, I do brown the beef first, cover after first 45min in oven. As most stews it’s better the next day…but hard to wait. 🙂
    We have a favorite tomato soup recipe that uses sherry and a touch of cream (a mashup of several recipes) but it went to the next level with grilled cheese croutons thanks to Barefoot Contessa. Our favorite is sourdough with shredded Swiss and gruyere (Trader Joe’s has
    Thanks to Anne and everyone here for sharing recipes. I can’t wait to try so many of them!

  18. d says:

    We live in a pretty cold climate. In the winter you can’t inhale through your nose without your snot freezing in your nostrils. I’d like to move someplace warmer, but until then, we eat this soup and take tropical vacations.

    Wild Rice Soup (gluten free)
    Many versions of this soup use a thickener, but I have found that using one tends to detract from the flavors I love, so I just leave it out.

    1-2 T Butter or oil
    2-3 celery stalks, diced
    2 large carrots, shredded
    1 white or yellow onion, diced
    2 boxes chicken broth, at least 6 cups
    1-2 c. Leftover ham or chicken, diced
    1/2 c. Bacon crumbles (optional)
    2 c. prepared and rinsed wild rice, either canned or boiled separately
    1 pint half and half
    Salt & pepper, to taste
    Slivered almonds or shredded parsley, garnish

    Saute veggies in butter. When onions are soft, add broth, rice, & proteins, bring to simmer. Add half & half. Taste and adjust salt and pepper accordingly. Garnish and serve hot.

    For freezer cooking or make-ahead: Preparing the wild rice takes the longest, so I will often boil up a pound of rice and divide it into 2c servings for the freezer. If I also dice the veggies ahead (they all freeze fine) then I can make this soup in 20 minutes or less.

    • S says:

      Definitely echo previous comments about Mel’s Kitchen soup recipes – her southwest chicken chili is a no fail recipe. I make soup weekly and often use a big rotisserie chicken to keep things simple. Another trick for quick soup – use your favorite creamy or regular tomato soup brand (we usually use a good boxed one from our grocery stores natural foods line) and add in refrigerated cheese tortellini and a few swirls of pesto for a super fast meal.

  19. Erin says:

    This Albondigas Soup from Jen Yu (Use Real Butter) has become our go-to after a long day of skiing. Double the meatballs and freeze half for next time. We also up the zucchini. http://userealbutter.com/2011/12/01/mexican-meatball-albondigas-soup-recipe/

    I love just about everything Deb Perelman (Smitten Kitchen) does.

    One of our go-to’s has become a kale and white bean soup that we alternate sausage or rotisserie chicken into, and largely improvise, but it generally has diced carrots and onions and canned petite diced tomatoes.

    I find that simmering some rotisserie chicken bones in the Costco chicken stock for about 20 minutes is a great shortcut that really improves the taste of store-bought stock.

  20. Leanne says:

    Thanks, Anne, for these great soup ideas. I’ve been in a cooking slump lately and this post is very timely.
    One of our favorite soups is Paleo Ham & Sweet Potato Soup. It is great for using leftover ham. I’ve made some tweaks over the years – I omit the maple syrup because the sweet potatoes already give it some sweetness and I sometimes omit the arrowroot starch if we want more of a broth base and not as creamy. It’s good both ways. If you have some ham juice from cooking a ham, a couple of tablespoons added give it a wonderful flavor too.

    • Sarah says:

      I love Ina Garten’s Italian wedding soup. I always double the meatball recipe and freeze the extras. This way I can put together another batch fairly quickly.

      • Rosanne says:

        YES – we love Ina Garten’s Italian Wedding Soup too. I have found that by using my immersion blender just before adding the pasta, I can “hide” the carrots and our resident carrot-hater is none the wiser. 😉

  21. Abigail M says:

    Melissa Clark’s Red Lentil Soup with Lemon is excellent. I have brought it to potlucks and people who have no interest in lentil soup and only try it to be polite love it.

    The NYT is squirrelly about recipes so I won’t link, but it’s googleable. It’s very simple; onion, garlic, tomato paste, cumin/Chile powder/cayenne, carrot, red lentils, broth, water, lemon. I use a stick blender to purée. Yum.

  22. Sarah says:

    These soups sound delicious. Perfect for winter. For the last couple of years, I have hosted a soups and Solstice party. The favorite soup is always the orange scented lentil soup from Dorie Greenspan. Easily adapted for my vegan friends, too.

  23. Heidi Benson says:

    Earthy White Fall Soup: http://www.savorthis.com/2012/10/earthy-white-fall-soup/
    Winter Chowder: https://thefirstmess.com/2015/01/07/dreamy-winter-vegetable-chowder-w-crispy-cabbage-recipe/
    Beer & Lentil Soup (I know, it sounds weird, but my oldest loves it): https://wellandfull.com/2015/10/creamy-autumn-beer-soup-w-black-lentils-chives/

    I also listed the “Refrigerator Velcro Soup” in a comment above, wholeheartedly endorse Ina Garten’s Winter Minestrone and, because I live near a fish market, can make an excellent clam chowder in under an hour… including the trip to the market and back! No access to fresh clams? Try this:
    1 c minced onion
    1/2 c minced celery
    2 cloves garlic, minced
    1 t dried thyme (or 1 T fresh)
    4 T butter
    2 T flour
    1 pound potatoes, small dice (peeled or unpeeled, any firm variety)
    2 cans clams with juice (one chopped, one whole)
    1 bottle clam juice (near the canned clams)
    1 c water
    1 can evaporated milk
    salt & pepper to taste
    Butter and paprika to serve
    In butter, cook onion, celery, garlic & thyme until softened. Add flour and stir to coat. Add clam juice, stirring to eliminate flour lumps. Add juice from clam cans, water, potatoes, salt & pepper. Cover and simmer until potatoes are soft. Puree slightly if desired and add milk & clams, cooking to heat through. Serve with a pat of butter melting on top and a sprinkle of paprika. Seriously — don’t skip the butter. You can thin this with more milk or cream, but I like it pretty thick.

  24. Raelene says:

    I love your approach to soup – use the recipe as a guide and whatever you have on hand works. I agree! And I can be pretty heavy-handed with substitutions as occasion calls for (grin).

    Around here, we LOVE the Chicken Pot Pie Soup from Gimme Some Oven – https://www.gimmesomeoven.com/chicken-pot-pie-soup-recipe/ Thick and creamy and so so good.

    And the Vegetarian Chili from A Couple Cooks – https://www.acouplecooks.com/vegetarian-chili/ but I use quinoa instead of bulgur wheat and way less chili powder than the recipe calls for. Also – I like to substitute 1/2c. or so of salsa verde for the green chiles; it adds a nice complexity of flavor.

  25. Laura says:

    Oh, you people are my kind of people. Seriously, Anne, if I didn’t already think we were kindred spirits already this post put it over the top. 😉 I love all soups. So many are from cookbooks that are worth having: Chicken Orzo Soup from Dinner: A Love Story, Vegetarian French Onion Soup and Roasted Tomato Soup from Mostly Plants, and the entire cookbook called Love Soup.

    Many of the comments above touched on some favorites of mine, but I also love this Broccoli Apple Soup from Food 52. It sounds weird but it truly is an incredible and warm flavor combination and it’s an easy way to get kids to eat broccoli without covering it in cheese!


  26. Laura says:

    Lynn’s Paradise Cafe closed? Oh no!

    I lived in Louisville in the mid-90’s and loved going to breakfast at Lynn’s. I have such happy memories of the gigantic breakfasts and quirky decor.

    I’ll have to make the black bean soup as a tribute!

  27. Aimee Sterk says:

    I love Ken Haedrich’s book, Soup Makes the Meal (found him after finding his awesome Maple Pork Vegetable Stew in Cooking light (https://www.myrecipes.com/recipe/maple-pork-and-vegetable-stew) . My favorite recipe in Soup Makes the Meal is a vegetarian split pea soup that uses BBQ sauce for the meaty flavor part of my ancestry is Dutch and many Dutch people are all about a good stick to your ribs split pea soup (https://books.google.com/books?id=i4_xSaXJnhoC&pg=PA211&lpg=PA211&dq=ken+haedrich+no+bones+split+pea+soup&source=bl&ots=r3WQ34sKKO&sig=ACfU3U39PEXRVhmjmSPXBG0K4dxVKlo_Zg&hl=en&sa=X&ved=2ahUKEwi35sznnfnmAhVHXM0KHcHKAoQQ6AEwAHoECAoQAQ#v=onepage&q=ken%20haedrich%20no%20bones%20split%20pea%20soup&f=false)

  28. Allison Wolfe says:

    Hi Anne
    Sorry your fam doesn’t feel good today 😔.
    I love Well Fed’s Golden Cauliflower Soup! You really should try it with beef bone broth rather than chicken broth. Gives it a richer, denser character IMO. I also add a tsp of turmeric and a tsp of cumin which really takes it over the top and makes it an even prettier golden color. Try it, I predict you’ll love it.

  29. virginia westlake says:

    One of my favorite soups is the taco soup recipe I got at Weight Watchers 25 years ago. Serve with cornbread and it’s the best. You can probably get it in Pinterest. Another one is Grandma’s Potato Soup. I don’t remember the website, but it’s just like my mother made. Simple and satisfying!

  30. Rebecca says:

    So many great ideas! Thanks. Love Lasanga Soup. Farm Girl Dabbles also has a great one. https://www.afarmgirlsdabbles.com/lasagna-soup/ The White Chili from Shauna Niequist’s Bread and Wine is a quick and easy favorite. Very few ingredients! Wegmen’s Slowcooker Beef Minestone, forgiving and easy. Just sub your store’s veggie mix and favorite marinara. https://www.wegmans.com/meals-recipes/meals/main-course/slow-cooked-beef-minestrone.html Dinner a Love Story’s

  31. Calidaho says:

    Made the lentil soup on Friday (made a few adjustments including using Trader Joe’s pre cooked lentils as well as the Trader Joe’s Mirepoix and only used 2 quarts of stalk and not as much salt) and it was so good!! It made so much that the hubby and I ate if for three big meals! This is now going in the rotation.

  32. Heather says:

    I made the Greek Lemon Chicken soup this past weekend and it was SO good. Thanks for the recipe. It will definitely go into the regular rotation.

  33. Molly Pisula says:

    I love these ideas and will be trying the Golden Cauliflower Soup immediately! I’m a long-time personal chef and recent food blogger, and I’m working on adding all my favourite recipes to my site. Two of my favorite soups are French Lentil Soup https://www.vanillabeancuisine.com/french-lentil-soup/ and Tuscan Tortellini Soup https://www.vanillabeancuisine.com/tuscan-tortellini-soup/. And now I’ve got a TBM (To Be Made) soup list as long as my TBR book list! 🙂

  34. Michael says:

    Thank you for these great ideas, Anne! All they look promising but I especially did like Well Fed’s Golden Cauliflower Soup. I made it last week and it turned out absolutely delicious! All my family loved it!

  35. I also love Mel’s Chocolate Chili. I love this Immunity Soup (the red pepper flakes give it a little kick!) It’s my fave chicken Soup: https://www.cookinglight.com/recipes/immunity-soup

    I make this one at least once a month because my husband is allergic to chicken and it’s so easy and I usually have most of the ingredients on hand:

    And lastly, this is the soup I made about a half a dozen times when my cold just wouldn’t go away. It’s easy enough when you are sick, but might not have anything on hand (like broth!):

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