Our 15 Most Saved Soup Recipes, From Broccoli Cheddar to Coconut Curried Lentil
Food & Wine readers love soup. It’s one of the most saved category of dishes on MyRecipes, our online recipe box where you can save and discover thousands of recipes from Food & Wine and other trusted sites like Southern Living and EatingWell.
New to MyRecipes? Click here to create a free account, or simply tap the heart icon at the top right of this page to start saving your favorite recipes. If you already have an account, just log in and click ‘Search’ on the right-hand side of the page. You can search by ingredient, cuisine, meal type, or any keyword — your saved Food & Wine recipes will always appear first.
Here’s a look at some of the soup recipes our readers have been cooking lately, from brothy to creamy, including classic chicken and vegetarian options.
Hungarian Mushroom Soup
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
This savory soup from F&W recipe developer Craig Ruff gets deep umami flavor from a combination of fresh and dried mushrooms. The creamy broth is enhanced with Hungarian sweet paprika and garnished with sour cream and dill.
Tuscan White Bean Soup
Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Josh Hoggle
This creamy, garlicky soup from F&W recipe developer Renu Dhar is packed with cannellini beans, pancetta, Lacinato kale, and tender vegetables like carrots and leeks.
Restorative Ginger and Turmeric Noodle Soup
This fragrant coconut milk soup from recipe developer Hetty McKinnon is made with a ginger and turmeric curry paste and filled with thick, springy udon noodles.
Potato Leek Soup
Recipe developer Emily Nunn offers two options for making this classic creamy soup. You can serve it chowder-style, with chunks of starchy potato, or throw everything in the blender for a silky, puréed texture.
Broccoli, Cauliflower, and Cheddar Soup with Garlic Croutons
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
The star of this cheesy soup from F&W recipe developer Anna Theoktisto is homemade garlic croutons, which are blended into the soup for thickness and also scattered on top for crunch.
Italian Wedding Lasagna Soup
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
It doesn’t get much cozier than this mashup dinner of Italian pork sausage meatballs and lasagna noodles in a rich, creamy broth from F&W recipe developer Melissa Gray-Streett.
Garlic Soup
Matt Taylor-Gross / Food Styling by Barrett Washburne
For this deceptively simple soup, 1989 F&W Best New Chef Susan Spicer cooks onions and garlic slowly to coax out their flavors and simmers them with chicken stock, day-old bread, half-and-half, and herbs like parsley and thyme.
Coconut Curried Lentil Soup
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
This comforting soup from F&W associate editorial director of food, Chandra Ram, is made with red lentils that cook down into a purée-like texture along with coconut milk, ginger, cumin, and turmeric.
Cream of Onion Soup
Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS
F&W food editor Paige Grandjean roasts yellow onions until they’re beautifully caramelized. The sweet flavor shines through in this creamy onion soup, which is enriched with butter and heavy cream and topped with sourdough croutons.
Creamy Tomato Soup with Buttery Croutons
Cara Cormack
This simple yet luxurious soup from chef Tom Douglas comes together in just 30 minutes with pantry staples like canned tomatoes, garlic, onion, and extra-virgin olive oil. Brown butter takes the croutons on top to the next level.
French Lentil and Vegetable Soup
This soup from iconic chef Ina Garten gets its robust flavor from French lentils, along with vegetables and aromatics like carrots, leeks, celery, and fresh thyme.
Corn, Crab, and Shrimp Chowder
Cara Cormack
A simple stock made with corn cobs and shrimp shells provides the foundation for this flavorful, hearty chowder from chef Andrew Zimmern. Each bite is packed with lump crabmeat, shucked corn, starchy baking potatoes, and plenty of heavy cream.
Avgolemono Chicken Soup with Rice
Diana Chistruga
This lemony, slightly brothy soup from former F&W food editor Grace Parisi is thickened with cooked white rice and egg yolks and seasoned with fresh dill. Shredded rotisserie chicken meat turns it into a meal.
Passover Matzo Ball Soup
Chef Andrew Zimmern fills a simple chicken soup broth with tender matzo balls, vegetables, and fresh herbs for his take on the classic Jewish comfort food, inspired by an old family friend’s recipe.
Zucchini and Watercress Soup
Make the most of watercress season with this lovely soup from cookbook author Sophie Dahl, made with the peppery leafy green, zucchini, saffron, and a splash of heavy cream.
