Soup recipes are the first thing I reach for when the weather turns, because one pot can feed the family tonight and again for lunch tomorrow. These are the soups, chilis and stews I make on repeat, from lasagna soup to my family's Maryland crab soup.
Most of them are hearty enough to be dinner on their own, and several go straight into the crockpot. If you're new to making soup, start with the hearty dinner soups; they're forgiving and they taste even better the next day.
I also included two chilled summer soups and my homemade stocks, since good stock is the quickest way to make any soup here taste like a restaurant made it.
Family Favorite!
Lasagna Soup
All the flavor of a pan of lasagna in one pot, and no ricotta required.
Hearty Soups That Eat Like Dinner
These are the soups I make when soup is the whole meal. Each one has enough meat or seafood in the pot that one bowl and a hunk of bread will do it.
Maryland Crab Soup
My family's Maryland crab soup, seasoned the way we make it at home, with plenty of Old Bay.
Crockpot Soup Recipes
Load the crockpot in the morning and dinner is ready when you walk in the door. Brown the meat first when the recipe says to; it's the difference between flat soup and soup with real depth.
Chili and Stew Recipes
Chili and stew are soup's thicker cousins, and they're my go-to for feeding a crowd. Most of these freeze well, so make a double batch.
Need a Side?
Sides For Chili
Creamy Soups
Smooth, velvety soups that feel like a restaurant first course. An immersion blender makes these easy; if you use a countertop blender, fill it only halfway and vent the lid so the steam doesn't blow the top off.
Chilled Summer Soups
Yes, soup works in July. These two are served cold, take no stove time, and are the best use I know for peak-season fruit.
Homemade Stock
Good stock is the backbone of every soup on this page. Make a batch from scraps or a roasted turkey carcass and freeze it in 1-quart containers.
Find what you're looking for:
How long do these soup recipes keep in the fridge?
Most of these recipes keep 3 to 4 days in the fridge in an airtight container. Get the soup into the fridge within 2 hours of cooking, and split a big pot into shallow containers so it cools quickly instead of sitting warm in the middle.
How do I reheat soup safely?
Reheat leftovers to 165F, stirring so the middle heats as fast as the edges. Bring brothy soups back to a simmer; warm creamy soups gently over medium-low so the dairy doesn't break.
Can I freeze these soups?
The chilis, stews, stocks and broth-based soups in these recipes freeze well for about 3 months. Cream and potato soups can turn grainy after freezing, so freeze them before you add the dairy and stir it in when you reheat. For lasagna soup, freeze it without the noodles and cook fresh noodles when you serve it.
What's the difference between stock and broth?
Stock is simmered from bones, so it has body from the gelatin and very little salt. Broth is made from meat or vegetables and is seasoned to sip on its own. Either works in these recipes; if you use store-bought broth, taste before you add salt.
More Soup Recipes
Every soup, chili and stew on the site, newest first.