HomeRecipe10 Soothing Soups to Make When You’re Under the Weather

10 Soothing Soups to Make When You’re Under the Weather

Written by: • March 6, 2025

Soothing Soups

There’s something magical about a steaming bowl of homemade soup on a chilly day.

I’ve always found that soup has this incredible ability to warm you from the inside out, bringing comfort with every spoonful.

As the weather turns cooler, I find myself reaching for my favorite soup pot more and more often.

Whether you’re looking for something creamy, hearty, or quick to prepare, I’ve gathered 10 soup recipes that have become staples in my kitchen.

These recipes are perfect for saving to your Pinterest boards and pulling out whenever you need a comforting meal!

10 Delicious Soup Recipes

Here’s a quick overview of all the soups we’ll be exploring today.

I’ve included prep times and cooking times so you can easily find recipes that fit your schedule.

Each of these recipes has been tested in my kitchen multiple times, and I’m excited to share them with you!

Recipe Name Prep Time Cook Time Total Time Key Feature
Creamy Potato Soup 15 mins 30 mins 45 mins Comfort Classic
Butternut Squash Soup 20 mins 40 mins 60 mins Fall Favorite
Hearty Vegetable Soup 25 mins 35 mins 60 mins Nutrient-Rich
Tomato Basil Soup 10 mins 30 mins 40 mins Quick & Easy
Chicken Noodle Soup 20 mins 45 mins 65 mins Classic Comfort
Lentil Soup 15 mins 40 mins 55 mins Protein-Packed
Broccoli Cheddar Soup 15 mins 25 mins 40 mins Cheesy Goodness
Pumpkin Soup 15 mins 35 mins 50 mins Seasonal Favorite
French Onion Soup 15 mins 60 mins 75 mins Rich & Savory
White Bean Soup 10 mins 30 mins 40 mins Fiber-Rich

1. Creamy Potato Soup

This creamy potato soup is the ultimate comfort food for chilly evenings.

I love how the humble potato transforms into something so luxurious with just a few simple ingredients.

The secret to this recipe is using Yukon gold potatoes, which have a naturally buttery flavor that makes this soup extra special.

Creamy Potato Soup

 

Creamy Potato Soup

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6

Ingredients:

  • 2 tablespoons butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 2 pounds Yukon gold potatoes, peeled and diced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Optional toppings: chives, bacon bits, extra cheese

Instructions:

  1. In a large pot, melt butter over medium heat. Add onions and cook until soft and translucent, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux.
  4. Gradually add broth while stirring to prevent lumps from forming.
  5. Add diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Using a potato masher or immersion blender, partially mash some of the potatoes to thicken the soup while leaving some chunks for texture.
  7. Stir in heavy cream and cheddar cheese until melted and smooth.
  8. Season with salt and pepper to taste.
  9. Serve hot with your choice of toppings.

2. Butternut Squash Soup

When fall arrives, butternut squash soup becomes a weekly staple in my kitchen.

I love the natural sweetness of the squash paired with warming spices.

This soup is velvety smooth and incredibly satisfying. It’s also a great make-ahead option that actually tastes even better the next day!

Butternut squash soup with a swirl of cream and toasted pumpkin seeds on top

 

Butternut Squash Soup

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes | Servings: 6

Ingredients:

  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled and chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, swirl of cream, fresh thyme

Instructions:

  1. Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and lightly browned.
  2. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
  3. Add garlic and apple, cooking for another 2 minutes until fragrant.
  4. Stir in cinnamon and nutmeg, cooking for 30 seconds to release their flavors.
  5. Add roasted squash and vegetable broth. Bring to a simmer and cook for 10 minutes.
  6. Using an immersion blender or regular blender (in batches), puree the soup until completely smooth.
  7. Return soup to pot if using a regular blender. Stir in cream or coconut milk.
  8. Season with salt and pepper to taste.
  9. Serve hot with your choice of toppings.

3. Hearty Vegetable Soup

This vegetable soup is my go-to recipe when I need to clean out the refrigerator.

The beauty of this soup is its flexibility you can use whatever vegetables you have on hand.

I love how nutritious and colorful this soup is, and it’s perfect for meal prep because it tastes even better after a day or two in the refrigerator.

Hearty Vegetable Soup

 

Hearty Vegetable Soup

Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes | Servings: 8

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Add potatoes, zucchini, green beans, diced tomatoes with their juice, vegetable broth, bay leaf, thyme, and oregano.
  4. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until potatoes are tender.
  5. Add frozen corn and peas. Cook for an additional 5 minutes.
  6. Remove bay leaf and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

4. Tomato Basil Soup

There’s nothing quite like a classic tomato basil soup paired with a grilled cheese sandwich.

This version uses roasted tomatoes for a deeper flavor that really makes a difference.

I love making this soup in late summer when tomatoes are at their peak, but it works beautifully with high-quality canned tomatoes too.

Tomato Basil Soup

 

Tomato Basil Soup

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) whole peeled tomatoes
  • 2 cups vegetable broth
  • 1/4 cup fresh basil leaves, plus more for garnish
  • 1 teaspoon sugar
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon red pepper flakes

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Add tomatoes with their juice, breaking them up with a wooden spoon. Add vegetable broth, basil, and sugar.
  4. Bring to a simmer and cook for about 20 minutes.
  5. Remove from heat and let cool slightly. Using an immersion blender or regular blender (in batches), puree the soup until smooth.
  6. Return soup to pot if using a regular blender. Stir in heavy cream.
  7. Season with salt, pepper, and red pepper flakes if using.
  8. Reheat gently if needed. Serve hot, garnished with additional fresh basil leaves.

5. Chicken Noodle Soup

A classic chicken noodle soup is essential in any recipe collection.

This version is my grandmother’s recipe, and it’s been my go-to whenever someone in my family is feeling under the weather.

There’s something truly magical about the combination of tender chicken, hearty vegetables, and comforting noodles in a flavorful broth.

Chicken Noodle Soup

 

Chicken Noodle Soup

Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 65 minutes | Servings: 6

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 cups cooked, shredded chicken
  • 2 cups egg noodles
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped (optional)
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Add chicken broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for about 15 minutes.
  4. Add egg noodles and cook until tender, about 6-8 minutes.
  5. Stir in shredded chicken, parsley, and dill if using. Cook for another 2-3 minutes until chicken is heated through.
  6. Remove bay leaves and season with salt and pepper to taste.
  7. Serve hot with lemon wedges on the side.

Nutritional Comparison

If you’re watching your nutrition, here’s a helpful comparison of some of the soups in this collection. Remember that these are estimates and can vary based on specific ingredients used.

Soup Calories (per serving) Protein (g) Carbs (g) Fat (g) Fiber (g)
Creamy Potato Soup 320 10 35 16 3
Butternut Squash Soup 180 3 30 7 6
Hearty Vegetable Soup 120 4 22 3 5
Tomato Basil Soup 210 3 18 14 4
Chicken Noodle Soup 220 18 25 6 2

Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes. Adjust recipes as needed to meet your dietary requirements.

6. Lentil Soup

This hearty lentil soup is packed with protein and fiber, making it both nutritious and satisfying.

I love how the earthy lentils pair with aromatic vegetables and warming spices.

This is one of my favorite meal prep recipes because it freezes beautifully and tastes even better after a day or two.

 

Lentil Soup

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Servings: 6

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 cups dried brown or green lentils, rinsed and picked over
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 1 bay leaf
  • 2 cups fresh spinach or kale, chopped
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.
  2. Add garlic, cumin, coriander, and red pepper flakes if using. Cook for another minute until fragrant.
  3. Add lentils, diced tomatoes with their juice, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, for about 30 minutes, until lentils are tender.
  4. Remove bay leaf. If desired, use an immersion blender to partially puree the soup for a creamier texture.
  5. Stir in spinach or kale and cook until wilted, about 2-3 minutes.
  6. Add lemon juice and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

7. Broccoli Cheddar Soup

This creamy, cheesy broccoli soup is pure comfort in a bowl.

I love how the sharp cheddar complements the earthy broccoli.

It’s a great way to get even the pickiest eaters to enjoy their vegetables!

This soup comes together quickly, making it perfect for busy weeknights when you need something warming and satisfying.

Creamy broccoli cheddar soup with visible broccoli florets and melted cheese

Broccoli Cheddar Soup

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4

Ingredients:

  • 4 tablespoons butter
  • 1 medium onion, finely diced
  • 1 carrot, finely diced
  • 3 tablespoons all-purpose flour
  • 3 cups chicken or vegetable broth
  • 2 cups half-and-half or milk
  • 4 cups broccoli florets, chopped into small pieces
  • 1/4 teaspoon nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper to taste
  • Extra shredded cheese for garnish

Instructions:

  1. In a large pot, melt butter over medium heat. Add onion and carrot, cooking until softened, about 5 minutes.
  2. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
  3. Gradually whisk in broth, stirring constantly to prevent lumps.
  4. Add half-and-half or milk and bring to a simmer.
  5. Add broccoli florets and nutmeg. Simmer until broccoli is tender, about 15 minutes.
  6. If desired, use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
  7. Reduce heat to low and add shredded cheese, stirring until melted and smooth.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with additional shredded cheese if desired.

8. Pumpkin Soup

When fall arrives, this pumpkin soup becomes a staple in my kitchen. It’s creamy, warming, and has just the right balance of sweet and savory flavors.

I love how the warming spices complement the natural sweetness of the pumpkin.

This soup is also incredibly versatile you can make it vegan by using coconut milk instead of cream.

Pumpkin soup with a swirl of cream and pumpkin seeds on top

 

Pumpkin Soup

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6

Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cans (15 oz each) pumpkin puree (not pumpkin pie filling)
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tablespoons maple syrup
  • Salt and pepper to taste
  • Toasted pumpkin seeds for garnish
  • Swirl of cream for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
  2. Add garlic and cook for another minute until fragrant.
  3. Stir in ginger, cinnamon, nutmeg, and cloves, cooking for 30 seconds to release their flavors.
  4. Add pumpkin puree and broth. Bring to a simmer and cook for about 15 minutes.
  5. Using an immersion blender or regular blender (in batches), puree the soup until completely smooth.
  6. Return soup to pot if using a regular blender. Stir in cream or coconut milk and maple syrup.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with toasted pumpkin seeds and a swirl of cream.

9. French Onion Soup

French onion soup is a classic for good reason.

The rich, deeply flavored broth and sweet caramelized onions topped with melty cheese and crusty bread create an irresistible combination.

While this soup takes a bit more time than some others in this collection, the results are absolutely worth it.

The key is patience when caramelizing the onions this is where all the flavor comes from.

French Onion Soup

 

French Onion Soup

Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes | Servings: 4

Ingredients:

  • 4 tablespoons butter
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 cup dry white wine
  • 6 cups beef or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 8 slices French baguette, toasted
  • 2 cups Gruyère or Swiss cheese, shredded

Instructions:

  1. In a large pot, melt butter over medium-low heat. Add onions and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. Be patient and don’t rush this step!
  2. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the onions and stir for 1-2 minutes.
  4. Add wine and scrape up any browned bits from the bottom of the pot.
  5. Add broth, bay leaves, thyme, and Worcestershire sauce. Bring to a simmer and cook for about 20 minutes.
  6. Remove bay leaves and season with salt and pepper to taste.
  7. Preheat broiler. Ladle soup into oven-safe bowls placed on a baking sheet.
  8. Place 2 slices of toasted baguette on top of each bowl of soup, then sprinkle generously with shredded cheese.
  9. Broil until cheese is melted and bubbly, about 2-3 minutes. Watch carefully to prevent burning.
  10. Serve hot, being careful as the bowls will be very hot.

10. White Bean Soup

This white bean soup is a hidden gem in my recipe collection. It’s incredibly creamy without using any dairy, thanks to the pureed white beans.

I love the combination of rosemary and garlic with the mild, creamy beans.

This soup is perfect for those nights when you want something comforting but also nutritious and light.

Creamy white bean soup with herbs and olive oil drizzle

White Bean Soup

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4

Ingredients:

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon red pepper flakes (optional)
  • 3 cans (15 oz each) cannellini or white navy beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables begin to soften, about 5-7 minutes.
  2. Add garlic, rosemary, and red pepper flakes if using. Cook for another minute until fragrant.
  3. Reserve 1 cup of beans for later. Add the remaining beans, vegetable broth, and bay leaf to the pot. Bring to a simmer and cook for about 15 minutes.
  4. Remove bay leaf. Using an immersion blender or regular blender (in batches), puree the soup until smooth.
  5. Return soup to pot if using a regular blender. Add the reserved beans and simmer for another 5 minutes.
  6. Stir in lemon juice and season with salt and pepper to taste.
  7. Serve hot, drizzled with olive oil and garnished with fresh parsley.

Tips for Soup Success

After years of making these recipes, I’ve gathered some helpful tips that can take your soup from good to great:

Preparation Tips

  • Build flavor in layers: Start with aromatics like onions, carrots, and celery (mirepoix) and cook them until soft before adding other ingredients.
  • Season as you go: Add salt at different stages of cooking rather than all at once at the end.
  • Use homemade stock when possible: It makes a huge difference in flavor, but good-quality store-bought broth works well too.
  • Don’t rush the process: Many soups taste better when simmered slowly to develop flavors.
  • Finish with freshness: Add herbs, a squeeze of lemon, or a drizzle of good olive oil just before serving.

Storage & Serving Tips

  • Cool properly before refrigerating: Let soup cool for no more than 2 hours before refrigerating.
  • Store smartly: Most soups keep well in the refrigerator for 3-4 days or in the freezer for 2-3 months.
  • Freeze in portions: Freeze soup in individual portions for easy meals later.
  • Reheat gently: Warm soup over medium-low heat, stirring occasionally.
  • Add fresh garnishes: Brighten up reheated soup with fresh herbs, a dollop of yogurt, or crunchy croutons.
 

Save These Tips for Later!

Don’t forget to pin these helpful soup-making tips to your cooking board on Pinterest!

Pin These Tips

Warm Up Your Season with These Delicious Soups

I hope these 10 soup recipes bring as much comfort and joy to your kitchen as they have to mine.

There’s something special about a homemade pot of soup simmering on the stove, filling your home with delicious aromas and the promise of a satisfying meal.

Whether you’re looking for something quick and easy for a weeknight dinner or a project recipe for a cozy weekend, there’s a soup here for every occasion.

I’d love to hear which recipes you try and how they turn out!

If you have a favorite soup recipe that isn’t included here, please share it in the comments. And don’t forget to pin your favorite recipes to save for later soup season is just getting started!

Can I freeze these soups?

Yes! Most of these soups freeze beautifully. The creamy potato soup and broccoli cheddar soup may separate slightly when thawed, but a good stir while reheating will bring them back together. For best results, cool soup completely before freezing in airtight containers or freezer bags. Leave a little space at the top for expansion. Soups can typically be frozen for 2-3 months.

How can I make these soups vegetarian or vegan?

Most of these soups can be easily adapted! Simply substitute vegetable broth for chicken broth, and for creamy soups, use coconut milk, cashew cream, or your favorite plant-based milk instead of dairy. For the chicken noodle soup, you can omit the chicken and add extra vegetables or substitute with chickpeas or white beans for protein.

What’s the best way to store leftover soup?

Allow soup to cool completely (but for no more than 2 hours at room temperature), then transfer to airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze in portion-sized containers for up to 2-3 months. When reheating, warm gently on the stovetop or in the microwave, stirring occasionally.

Save This Collection!

Don’t lose track of these delicious soup recipes! Pin this collection to your favorite Pinterest board so you can find it easily when you’re ready to cook.

Pin All 10 Soup Recipes

    About the Author:

    Welcome to dirtgreen.com My name is Gregory Warmington, and I love to cook! and talk about recipes and unique dishes. But that's not all. I am also a part-time farmer and gardener. I also love to talk about plants, backyards, gardening, homes, etc. If you want to reach out, send me your inquiries via email. Cheers!
    ← 12 Perfect Muffin Recipes Previous Story
    Perfect Muffin Recipes You Need to Try
    → Easy Chocolate Peanut Butter Bark Next Story
    Easy Chocolate Peanut Butter Bark Recipe

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ↑