Go grab a spoon! These 5-star soup recipes are reader favorites for a reason. You’ll find creamy chowders, classic broths and fresh veggie soups that warm you up and make dinner feel special.
5-Star Soup Recipes That Home Cooks Love
There’s a reason a good soup is never just a starter. The warm broth, the fresh vegetables and the way a spoonful seems to pause time for a moment—it all adds up to a meal that stands on its own. The only thing that’s better than a bowl of soup is one that’s been tested and loved by home cooks again and again. These five-star soup recipes have each earned top marks for flavor, comfort and the little moments of calm they bring to the kitchen.
This collection of top-rated soups satisfies every craving, from warm classic tomato soup to hearty chicken noodle, creamy wild rice chicken soup and spiced split pea. Some are rich and meaty, some light and veggie-packed, but all have been rated highly by readers who know what makes a soup worth a second helping.
These recipes have been tested at family dinners, shared at potlucks and saved for nights when only the simplest, coziest meal will do. They’re also flexible enough to work with whatever’s in the fridge or freezer, making them an easy fit for cooks who like to improvise. And if you’re planning ahead, knowing how to freeze soup helps you make the most of every batch, whether you’re saving leftovers or prepping a week’s worth of warm, easy meals.
Pair them with a crisp green salad or slices of our best homemade breads to round out the table, but these soups are the real stars—simple, satisfying and always welcome.
1/37
Hearty Vegetable Soup
From the Recipe Creator:
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
Nutrition Facts:
1 cup: 105 calories, 2g fat (0 saturated fat), 0 cholesterol, 488mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1 starch.
Also, learn how to host a soup exchange if you are a soup fan.
2/37
Chicken Noodle Soup
From the Recipe Creator:
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans. —Gina Nistico, Denver, Colorado
Nutrition Facts:
1-1/3 cups: 239 calories, 12g fat (3g saturated fat), 68mg cholesterol, 1176mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 18g protein.
3/37
Broccoli Cheddar Soup
From the Recipe Creator:
My husband and I love this cheesy dish. It is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Nutrition Facts:
1 cup: 494 calories, 37g fat (24g saturated fat), 116mg cholesterol, 1145mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 16g protein.
4/37
Spiced Split Pea Soup
From the Recipe Creator:
A hint of curry adds the perfect amount of kick to this family-pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. —Sue Mohre, Mount Gilead, Ohio
Nutrition Facts:
1 cup: 139 calories, 0 fat (0 saturated fat), 0 cholesterol, 347mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 lean meat.
5/37
Chicken Wild Rice Soup
From the Recipe Creator:
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California
Nutrition Facts:
1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.
6/37
Vegetable Beef Soup
From the Recipe Creator:
When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
Nutrition Facts:
1-1/2 cups: 245 calories, 6g fat (2g saturated fat), 42mg cholesterol, 1090mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 18g protein.
7/37
Grandma's Tomato Soup
From the Recipe Creator:
This recipe is my grandmother’s. Originally, she even made the tomato juice in it from scratch! Gram had this recipe cooking on the stove every time I visited her. She enjoyed making this tomato soup and other favorite dishes for family and friends, and she made everything with love. —Gerri Sysun, Narragansett, Rhode Island
Nutrition Facts:
1 cup: 259 calories, 12g fat (7g saturated fat), 44mg cholesterol, 1144mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 4g protein.
8/37
Beefy Sweet Potato Chili
From the Recipe Creator:
There's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. —Jonell Tempero, Omaha, Nebraska
Nutrition Facts:
1-1/2 cups: 471 calories, 22g fat (9g saturated fat), 104mg cholesterol, 956mg sodium, 32g carbohydrate (10g sugars, 8g fiber), 36g protein.
9/37
Clam Chowder
From the Recipe Creator:
This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available everywhere, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
Nutrition Facts:
1-1/3 cups: 280 calories, 5g fat (1g saturated fat), 36mg cholesterol, 805mg sodium, 42g carbohydrate (9g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
10/37
Potato Soup
From the Recipe Creator:
You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Nutrition Facts:
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.
11/37
Lauren's Bouillabaisse
From the Recipe Creator:
This golden-colored soup is brimming with an assortment of seafood and is paired with savory, colorful sourdough toast with spread.— Lauren Covas, New Brunswick, New Jersey
Nutrition Facts:
1-2/3 cups with 2 teaspoons spread on 1/2 slice of bread: 239 calories, 5g fat (1g saturated fat), 70mg cholesterol, 684mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
12/37
Upstate Minestrone Soup
From the Recipe Creator:
If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mount Upton, New York
Nutrition Facts:
1 serving: 236 calories, 14g fat (4g saturated fat), 31mg cholesterol, 1329mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 12g protein.
13/37
Steak & Beer Chili
From the Recipe Creator:
A cup of chili is always a pleasant way to warm up on a cold day. This one has a combination of budget-friendly chuck steak and brats in a spicy broth. I like to serve it with a dollop of sour cream. —Betsy King, Duluth, Minnesota
Nutrition Facts:
1-1/3 cups (calculated without sour cream): 431 calories, 21g fat (7g saturated fat), 63mg cholesterol, 1317mg sodium, 39g carbohydrate (12g sugars, 8g fiber), 23g protein.
14/37
Coconut Shrimp Chowder
From the Recipe Creator:
After trying a coconut soup at a Thai restaurant, I added coconut milk to my fish chowder recipe—it was perfect! The fresh, simple ingredients allow the seafood to shine. —Michalene Baskett, Decatur, Georgia
Nutrition Facts:
1 cup: 376 calories, 26g fat (16g saturated fat), 112mg cholesterol, 633mg sodium, 22g carbohydrate (4g sugars, 5g fiber), 20g protein.
15/37
Ham and Lentil Soup
From the Recipe Creator:
This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch Thermos. A bricklayer, he regularly works outside during winter. —Andi Haug, Hendrum, Minnesota
Nutrition Facts:
1 cup: 188 calories, 7g fat (2g saturated fat), 29mg cholesterol, 672mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 14g protein.
16/37
Sausage Sauerkraut Soup
From the Recipe Creator:
I've taken this satisfying soup to church gatherings and family reunions, and it always receives great compliments. Everyone loves it! —Elizabeth Goetzinger, Lewiston, Idaho
Nutrition Facts:
1-1/4 cups: 373 calories, 21g fat (8g saturated fat), 51mg cholesterol, 1707mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 16g protein.
17/37
Chunky Vegetarian Chili
From the Recipe Creator:
This robust chili teams rice, kidney and pinto beans, and a variety of colorful vegetables for a hearty meatless meal. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 196 calories, 2g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 37g carbohydrate (6g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.
18/37
Chicken Curry Soup
From the Recipe Creator:
My German mother would occasionally cook dishes that were not traditional German recipes. One of my favorites was her Curry Chicken Soup. I've added my own touches to it, such as the chickpeas, coconut milk and fresh cilantro.—Deanna Hindenach, Paw Paw, Michigan
Nutrition Facts:
1-1/4 cups: 270 calories, 16g fat (10g saturated fat), 32mg cholesterol, 555mg sodium, 17g carbohydrate (5g sugars, 5g fiber), 16g protein.
19/37
Lemony Chicken Noodle Soup
From the Recipe Creator:
This isn't Grandma's chicken soup, but it is comforting in a whole new way. The lemon juice gives this easy soup enough zip to make it interesting. —Bill Hilbrich, St. Cloud, Minnesota
Nutrition Facts:
1 cup: 435 calories, 23g fat (6g saturated fat), 83mg cholesterol, 949mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 21g protein.
20/37
Lunch-Box Chicken Soup
From the Recipe Creator:
A friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions, care packages ... just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. —Jean Ann Fairchild, Shelby, Ohio
Nutrition Facts:
1 cup: 224 calories, 7g fat (1g saturated fat), 34mg cholesterol, 741mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 15g protein.
21/37
French Onion Soup with Meatballs
From the Recipe Creator:
I got the idea for how to make this soup after I went to a brewhouse restaurant that put ale in their gravy. I make this every time the weather starts to cool down in the fall—it's comfort food for the soul. —Crystal Holsinger, Surprise, Arizona
Nutrition Facts:
1-1/2 cups: 403 calories, 26g fat (14g saturated fat), 67mg cholesterol, 1760mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 22g protein.
22/37
Slow-Cooked Manhattan Clam Chowder
From the Recipe Creator:
I came up with this simple, delicious soup years ago when my husband and I both worked. It's easy to dump all the ingredients into the slow cooker in the morning ... and wonderful to come home to the aroma of a hot dinner ready. —Mary Dixon, Northville, Michigan
Nutrition Facts:
1 cup: 80 calories, 0 fat (0 saturated fat), 14mg cholesterol, 612mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 lean meat.
23/37
Turkey Chili
From the Recipe Creator:
I've taken my mother's healthy turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Nutrition Facts:
1 cup: 200 calories, 4g fat (1g saturated fat), 26mg cholesterol, 535mg sodium, 29g carbohydrate (8g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
24/37
Greens and Beans Turkey Soup
From the Recipe Creator:
On winter evenings, we like nothing better than a piping hot bowl of soup. This one uses the turkey carcass to make a flavorful stock for the soup. —Susan Albert, Jonesburg, Missouri
Nutrition Facts:
1 cup: 105 calories, 2g fat (0 saturated fat), 22mg cholesterol, 568mg sodium, 10g carbohydrate (1g sugars, 3g fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.
25/37
Brie Mushroom Soup
From the Recipe Creator:
Simmer up the earthy flavor of fresh mushrooms and the richness of Brie cheese in one delicious, creamy soup. I serve big bowlfuls to warm up everyone on chilly days.—Maria Emmerich, River Falls, Wisconsin
Nutrition Facts:
1-1/4 cups: 328 calories, 22g fat (14g saturated fat), 67mg cholesterol, 1192mg sodium, 21g carbohydrate (9g sugars, 3g fiber), 14g protein.
26/37
Butternut Squash and Barley Soup
From the Recipe Creator:
I love to use my garden produce in this veggie-packed soup. Serve it with bread or oatmeal dinner rolls and you have a delicious, healthy dinner. —Julie Sloan, Osceola, Indiana
Nutrition Facts:
1 cup: 120 calories, 1g fat (0 saturated fat), 12mg cholesterol, 493mg sodium, 23g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch.
27/37
Roasted Red Pepper Soup
From the Recipe Creator:
If you like cream of tomato soup, try making it with purchased roasted red peppers instead of tomatoes. Using jarred roasted red peppers makes it extra easy, and pureeing the soup in a blender gives it a nice smooth texture.
Nutrition Facts:
1 cup: 135 calories, 6g fat (3g saturated fat), 23mg cholesterol, 753mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.
28/37
Vegetable Lentil Soup
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
29/37
Creamy Turkey Noodle Soup
From the Recipe Creator:
I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. —Carol Perkins, Washington, Missouri
Nutrition Facts:
1 cup: 285 calories, 18g fat (11g saturated fat), 92mg cholesterol, 823mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 18g protein.
30/37
Pozole
From the Recipe Creator:
This spicy stewlike soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/4 cups: 333 calories, 11g fat (3g saturated fat), 68mg cholesterol, 1588mg sodium, 29g carbohydrate (1g sugars, 8g fiber), 27g protein.
31/37
Market Basket Soup
From the Recipe Creator:
I use kohlrabi in this soothing veggie soup. The vegetable has a mellow broccoli-cabbage flavor and can be served raw, but this is my favorite way to eat it. —Kellie Foglio, Salem, Wisconsin
Nutrition Facts:
1 cup: 110 calories, 2g fat (0 saturated fat), 0 cholesterol, 664mg sodium, 19g carbohydrate (3g sugars, 6g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 vegetable.
32/37
Smoky Cheddar, Ham and Corn Chowder
From the Recipe Creator:
When I'm making a pot of Smoky Cheddar Corn Chowder, no one misses dinner. Smoked cheese the flavor to another level. —Danielle Crawford, Pelzer, SC
Nutrition Facts:
1-1/3 cups: 462 calories, 16g fat (8g saturated fat), 92mg cholesterol, 1797mg sodium, 47g carbohydrate (12g sugars, 5g fiber), 35g protein.
33/37
Maryland Crab Soup
From the Recipe Creator:
Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida
Nutrition Facts:
1-1/2 cups: 202 calories, 1g fat (0 saturated fat), 55mg cholesterol, 1111mg sodium, 34g carbohydrate (11g sugars, 7g fiber), 15g protein.
34/37
Super Fast Mexican Soup
From the Recipe Creator:
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Nutrition Facts:
1-1/2 cups: 254 calories, 11g fat (3g saturated fat), 76mg cholesterol, 998mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.
35/37
Mushroom Tortellini Soup
From the Recipe Creator:
This colorful veggie soup gets all bulked up thanks to cheesy tortellini. It's a real comfort on a cold or rainy day. —Jen Lucas, Baldwinville, Massachusetts
Nutrition Facts:
1-1/3 cups (calculated without cheese): 261 calories, 10g fat (3g saturated fat), 14mg cholesterol, 1084mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 10g protein.
36/37
Creamy Vegetable Turkey Soup
From the Recipe Creator:
For a creamy turkey soup with a sense of fun, we go wheels up at our house. We load it up with wagon-shaped pasta and veggies. —Nancy Beyer, Hayden Lake, Idaho
Nutrition Facts:
1-1/2 cups: 340 calories, 14g fat (8g saturated fat), 80mg cholesterol, 1386mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 18g protein.
37/37
Easy Crockpot Potato Soup
From the Recipe Creator:
This hearty slow-cooker potato soup tastes just like a loaded baked potato. Add the ingredients before heading to work in the morning for a quick and easy supper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 294 calories, 18g fat (10g saturated fat), 60mg cholesterol, 711mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 9g protein.
5-Star Soup Recipes FAQ
What can I serve with these top-rated soups?
The best sides for these top-rated soups include warm bread, crunchy salads and simple vegetable dishes that complement the flavor without overpowering it. For a full meal, pair creamy chowders with crusty bread or light minestrone with bright salads and citrusy dressings. You can also try any of these sides for soup, like quick biscuits and fresh slaws that keep meals balanced.
What is the secret ingredient for high-quality soups?
The secret to high-quality soups is all about creating a balance of flavor, texture and freshness. Building layers with aromatics like onion, garlic and celery is essential, but a rich homemade broth or stock is often what gives soup its backbone. If you’ve ever wondered the secret to grandma’s soup, the answer usually lies in these small but mighty tips to make soup better.
What are the best top-rated soups for my kids’ lunchboxes?
The best top-rated soups for kids’ lunchboxes are simple recipes like creamy tomato and vegetable-based soups, which are comforting, mild and easy to eat. Chicken noodle soup and cheeseburger soup are also great id-friendly choices, especially when you pack them in a thermos to keep them warm. Pair them with kid-friendly recipes and snacks to keep lunchboxes colorful and fun.
