Our winter soup recipes will warm up even the chilliest winter nights. Every spoonful is packed with flavor and cozy feelings.
Soups are the uncontested best winter remedy. They zap away the winter chill, warming your bones and satiating your belly. When winter soup recipes are bubbling away in my Dutch oven on the stovetop, I know it’s time to pick out a movie or take out my book. I’m in for the night.
There are plenty of soup recipes in the world, but the best hearty winter soup ideas are warm and cozy and made with hearty, filling ingredients. Only the best winter soup recipes made our list: the cozy cold weather soups you truly crave when the temperature is creeping toward the negatives. Expect everything including meat-and-vegetable soups, creamy and comforting chowders, and chilis so full of ingredients and flavor that you’ll want a second bowl, even if your stomach says no.
A few of these warming soup recipes for winter are made in the slow cooker and Instant Pot. Most are Dutch oven soup recipes (that you can also make using your favorite pot). Always serve your soup with crackers or some kind of crusty bread. Or, if you want to make the meal extra-memorable, serve it in a homemade bread bowl.
1/35
White Bean and Sausage Soup
From the Recipe Creator:
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
Nutrition Facts:
1-1/2 cups: 339 calories, 9g fat (3g saturated fat), 23mg cholesterol, 1100mg sodium, 48g carbohydrate (7g sugars, 11g fiber), 19g protein.
This soup has it all: carbs from the barley and beans, protein from the sausage and lots of nutritious vegetables, thanks to kale, onions, carrots and a tomato-scented broth. It’s a one-pot wonder that’ll simmer on the stove for a bit, filling your kitchen with all the herbaceous, savory aromas.
2/35
Instant Pot Potato Soup
From the Recipe Creator:
I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup. —Mary Shivers, Ada, Oklahoma
Nutrition Facts:
1 cup: 289 calories, 19g fat (11g saturated fat), 59mg cholesterol, 848mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 7g protein.
Thank you, Instant Pot, for cooking our favorite soups in less than 30 minutes. Here, it makes us this creamy, cheesy potato soup with red pepper, sage and bacon for flavor and a bit of color.
3/35
Pho (Vietnamese Noodle Soup)
From the Recipe Creator:
Pho is one of Vietnam's most well-known dishes. For many families, the cooking of the dish is a true labor of love and care. With its aromatic broth, slurpable rice noodles and many delicious garnish options, it is very easy to customize a bowl to suit your tastes. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup noodles with 3/4 cup broth and 4 ounces cooked beef: 507 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1351mg sodium, 58g carbohydrate (3g sugars, 2g fiber), 44g protein.
Pho may take a while to make, but that’s what makes it so good! Really, the broth is the most time-consuming part; everything else comes together quickly. Save this for a special Sunday dinner or make the broth Sunday night and build bowls all throughout the week.
4/35
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.
Wild rice is such a special ingredient for soup. Toasty, nutty and packed with fiber, wild rice adds a lot of nutritional value and bulk to soup without costing a fortune.
5/35
Classic Beef Stew
From the Recipe Creator:
This stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1-1/2 cups: 366 calories, 11g fat (3g saturated fat), 71mg cholesterol, 605mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.
Now this is a bone-warming stew. The chuck roast is the star of the show, but I personally love the potatoes since they soak up all the rich broth made from red wine, paprika, herbes de Provence and fresh rosemary.
6/35
Crockpot Chicken Noodle Soup
From the Recipe Creator:
This satisfying soup with a hint of cayenne is brimming with vegetables, chicken and noodles. The recipe originally came from my father-in-law, but I made some changes to give it my own spin. —Norma Reynolds, Overland Park, Kansas
Nutrition Facts:
1 cup: 199 calories, 6g fat (2g saturated fat), 73mg cholesterol, 663mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 22g protein. Diabetic exchanges: 3 lean meat, 1 starch.
There isn’t a soup more soul-satisfying than chicken noodle. Here, it’s made in a slow cooker so the chicken can slowly cook with all the vegetables, herbs and spices.
7/35
Copycat Olive Garden Minestrone Soup
From the Recipe Creator:
This Olive Garden-style minestrone soup is brimming with bright vegetables, creamy beans and pasta in a rich, tomato-y broth. It's colorful and hearty—what more could you ask for? (Besides some warm, buttery breadsticks!) —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.
No need to go overboard at Olive Garden when you can do it in the privacy of your own home. This recipe makes 12 servings, so while it’s not quite endless, there certainly will be minestrone available for seconds and thirds. Of course, serve the soup with copycat Olive Garden breadsticks.
8/35
Priscilla’s Vegetable Chowder
From the Recipe Creator:
This is the perfect soup to warm up with on a cold fall or winter day. It makes a big batch perfect for serving a crowd. —Jenna Jackson, Salt Lake City, Utah
Nutrition Facts:
1 cup: 281 calories, 18g fat (11g saturated fat), 58mg cholesterol, 853mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 9g protein.
A lot of comforting cheese, ham and whole milk are included in this chowder, but it’s a vegetable-forward soup, thanks to plenty of potatoes, broccoli, onions, carrots and celery. The bread bowl is optional but highly recommended.
9/35
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.
I love using seasonal vegetables, and wintery butternut squash takes center stage in this I-can’t-believe-it’s-good-for-you soup. It’s even suitable for plant-based eaters!
10/35
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.
Even if you don’t reside on one of America’s northern coasts, you can still make an exceptional clam chowder at home. Canned or frozen clams, plus clam juice, give this soup plenty of punch, while potatoes, bacon, onions and a creamy broth base introduce other savory flavors.
11/35
Tom Kha Gai
From the Recipe Creator:
This irresistible coconut chicken soup recipe is infused with classic Thai ingredients like lemongrass, galangal, chiles and makrut (or kaffir) lime leaves. It's creamy yet tangy, comforting but light ... and simply bursting with flavor. Ladle it over jasmine rice, and serve it with lime wedges and a little hot chili oil if you like. —Malina Syvoravong, Los Angeles, California
Nutrition Facts:
1 serving: 502 calories, 29g fat (21g saturated fat), 76mg cholesterol, 565mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 28g protein.
If you’re looking for a creamy, rich soup but you need it to be totally dairy-free, you’ve found it. Tom kha gai is a classic Thai dish that’s truly packed with flavor. We have substitute ideas if you can’t find a few of the traditional Thai ingredients.
12/35
Chicken and Dumplings
From the Recipe Creator:
Homemade chicken and dumplings from scratch hearken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in a hot, rich broth. This is one of those types of soups you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
Nutrition Facts:
1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.
Any time I came down with a cold during the winter, my mom would make me this soup. The scent is so good that it’s torturous. After eating a bowl, I swear I always feel better the next day.
13/35
Thai Chicken Noodle Soup
From the Recipe Creator:
This slow-cooker soup is a semi-homemade version that coaxes all the flavor out of a rotisserie chicken. The prep work for this can be done the day before so you can toss it into the slow cooker with ease. —Beth Jacobson, Milwaukee, Wisconsin
Nutrition Facts:
2-1/2 cups (calculated without optional toppings): 398 calories, 15g fat (4g saturated fat), 78mg cholesterol, 1321mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 32g protein.
The slow cooker allows us to slowly infuse all the great ingredients into this Thai soup’s broth: gingerroot, cinnamon, cloves, star anise, coriander seeds, fennel seeds and fish sauce. Once your liquid gold broth is finished, all you have to do is build your bowl with cooked rice noodles, rotisserie chicken, any of your favorite toppings and the broth.
14/35
Sausage and Lentil Soup
From the Recipe Creator:
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
Nutrition Facts:
1-1/3 cups: 390 calories, 17g fat (5g saturated fat), 41mg cholesterol, 1242mg sodium, 37g carbohydrate (3g sugars, 8g fiber), 22g protein.
This sausage and lentil soup is the reason I love to make soup during the winter. It’s easy, fast, affordable and loaded with good-for-you ingredients.
15/35
Million Dollar Soup
From the Recipe Creator:
Million-dollar soup tastes like a million bucks. It's got a long ingredient list, but it pays off in each decadent, flavorful and hearty spoonful. —Nancy Mock, Southbridge, Massachusetts
Nutrition Facts:
1 serving: 617 calories, 41g fat (21g saturated fat), 133mg cholesterol, 1657mg sodium, 28g carbohydrate (4g sugars, 2g fiber), 33g protein.
No need to take out a loan just to make this soup; it only tastes like a million dollars (phew!). Expect ultra-rich ingredients like gnocchi, bacon, cheese, cream, white wine and bread crumb toppings. Don’t worry—there’s a little kale in there too!
16/35
Spicy Montana Chili
From the Recipe Creator:
This thick and chunky chili has some kick to it. I like to top it with shredded cheddar and then serve it with a side of cornbread. —Donna Evaro, Casper, Wyoming
Nutrition Facts:
1-1/3 cups: 365 calories, 15g fat (6g saturated fat), 70mg cholesterol, 920mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 28g protein.
While this chili definitely has a kick of heat, it’s not the only flavor present. Plus, it has more vegetables packed into it than usual. Served with cornbread, this winter soup will definitely keep you full until morning.
17/35
Pennsylvania Dutch Chicken Pot Pie
From the Recipe Creator:
This recipe was handed down to me by my great-grandmother, who taught me how to make pot pie in her small kitchen in Pennsylvania Dutch country. Every Dutch cook has her own variation of pot pie, and this is our family's. We always eat it with pepper cabbage—a shredded cabbage salad with cider vinegar dressing. —Mae Wolford, Fleetwood, Pennsylvania
Nutrition Facts:
1 serving: 503 calories, 8g fat (2g saturated fat), 154mg cholesterol, 1109mg sodium, 73g carbohydrate (4g sugars, 5g fiber), 32g protein.
This Pennsylvania Dutch classic is more chicken noodle soup than chicken pot pie. Instead of fusilli noodles, the dish calls for flat, square noodles. If you live in or near Lancaster County, you can find these noodles at the grocery store. But if you don’t, our recipe shows you how to make them from scratch.
18/35
Contest-Winning Pizza Soup
From the Recipe Creator:
This robust soup is a family favorite, and it's a big hit with my canasta group as well. I top each bowl with a slice of toasted bread and cheese, but you can have fun incorporating other pizza toppings such as cooked sausage.
—Jackie Brossard,
Kitchener, Ontario
—Jackie Brossard,
Kitchener, Ontario
Nutrition Facts:
1 cup: 303 calories, 9g fat (4g saturated fat), 18mg cholesterol, 884mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 13g protein.
I adore this fun spin on pizza! The tomato broth has all the flavors you’d expect from pizza sauce, and the usual pizza toppings—pepperoni, bell peppers and mushrooms—are simmered in it.
19/35
Broccoli Beer Cheese Soup
From the Recipe Creator:
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida
Nutrition Facts:
1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.
Broccoli cheddar and beer cheese combine into one in this broccoli cheddar beer soup. Dunk pieces of crusty bread into the soup or try soft beer pretzel nuggets instead.
20/35
Sausage Potato Soup
From the Recipe Creator:
I rely on this thick, chunky sausage potato soup on busy weeknights when I'm too tired to spend a lot of time preparing dinner. The whole family enjoys the wonderful flavor of the smoked sausage. —Jennifer LeFevre, Hesston, Kansas
Nutrition Facts:
1 cup: 377 calories, 17g fat (7g saturated fat), 45mg cholesterol, 817mg sodium, 44g carbohydrate (8g sugars, 3g fiber), 14g protein.
When soup is flavorful and easy, it’s sure to become a rotation dinner for busy weeknights. I like this soup for cooking novices since the precooked sausages take a lot of hard work out of the recipe.
21/35
Slow-Cooker Corn Chowder
From the Recipe Creator:
I combine and refrigerate the ingredients for this easy chowder the night before. In the morning, I start the slow cooker before I leave for work. When I come home, a hot tasty meal awaits. —Mary Hogue, Rochester, Pennsylvania
Nutrition Facts:
1 cup: 196 calories, 8g fat (3g saturated fat), 26mg cholesterol, 687mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 9g protein.
More than just corn is happening in this slow-cooker corn chowder. Expect pieces of ham, bacon and shredded hash browns throughout the thick, creamy base.
22/35
Best Lasagna Soup
From the Recipe Creator:
All the traditional flavors of lasagna come together in this heartwarming bowl of comfort. —Sheryl Olenick, Demarest, New Jersey
Nutrition Facts:
1-1/3 cups: 280 calories, 7g fat (3g saturated fat), 41mg cholesterol, 572mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1-1/2 starch.
The idea of this soup may sound weird to some, but I promise it’s delicious and actually a regular dinner in my home come winter. It really does taste just like lasagna!
23/35
Mexican Corn Chowder
From the Recipe Creator:
I like to make this smooth, creamy soup when company comes to visit. Its zippy flavor is full of southwestern flair. My family enjoys dipping slices of homemade bread in this chowder to soak up every bite! —Susan Garoutte, Georgetown, Texas
Nutrition Facts:
1 cup: 368 calories, 21g fat (13g saturated fat), 114mg cholesterol, 753mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 28g protein.
This Mexican corn chowder has a slight kick. Hot sauce and green chiles add spice, but the sweet corn, succulent chicken, heavy cream and cheese temper it down a bit.
24/35
Kimchi Stew (Kimchi Jjigae)
From the Recipe Creator:
Kimchi soup is a staple recipe in any Korean food lover's kitchen. Made with aged kimchi, the fermented cabbage provides a strong, deep flavor and is an excellent source of probiotics. —Lauren Habermehl, Pewaukee, Wisconsin
There’s so much flavor in this incredibly beautiful stew. Marinated pork belly, tofu, kimchi, fish sauce, fresh gingerroot, gochujang, bok choy and mushrooms are just a few of the ingredients in the lineup. Serve it with rice, and the kimchi stew will keep your belly full and warm all night long.
25/35
Lobster Bisque
From the Recipe Creator:
My grandmother would make lobster bisque all the time, so I've always thought of it as comfort food. If you don't care to cook live lobsters, they can usually be cooked where you buy them. Just be sure to say that you want to keep the shells; they are the key to the most delicious soup! —James Schend, Pleasant Prairie, Wisconsin
Nutrition Facts:
1 cup: 373 calories, 26g fat (17g saturated fat), 127mg cholesterol, 942mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.
Please don’t be intimidated by the from-scratch broth; it’s what takes lobster bisque from great to mind-blowing. Serve the bisque with a fresh and crunchy Caesar side salad and good-quality dinner rolls like Parker House rolls.
26/35
Cheesy Wild Rice Soup
From the Recipe Creator:
We often eat easy-to-make soups when there's not a lot of time to cook. I replaced the wild rice in the original recipe with a boxed rice mix. This creamy concoction is now a family favorite. —Lisa Hofer, Hitchcock, South Dakota
Nutrition Facts:
1 cup: 464 calories, 29g fat (14g saturated fat), 70mg cholesterol, 1492mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 21g protein.
Cheesy wild rice soup is hearty without being heavy. Sure, there’s plenty of cheese and bacon, but the nutty wild rice and fresh chives introduce new flavors and textures. It gets only better with oyster crackers.
27/35
Traditional Italian Wedding Soup
From the Recipe Creator:
You don’t have to be Italian to love this easy-to-make soup with tiny round pasta! Homemade meatballs pair beautifully with ready-made stock and rotisserie chicken. —Mary Sheetz, Carmel, Indiana
Nutrition Facts:
1 cup: 253 calories, 10g fat (4g saturated fat), 94mg cholesterol, 797mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 21g protein.
The meatballs here have an unexpected ingredient inside: raisins! Their earthy sweetness cuts some of the salty richness. Look for acini de pepe pasta, the traditional pasta shape for this soup.
28/35
Split Pea and Ham Soup
From the Recipe Creator:
This family favorite is the same recipe my grandmother used. Now with the magic of the slow cooker, I can spend 15 minutes putting it together, walk away for five hours and come back to “soup’s on.” Finish it with more milk if you like your soup a bit thinner. —Judy Batson, Tampa, Florida
Nutrition Facts:
1 cup: 141 calories, 1g fat (0 saturated fat), 1mg cholesterol, 193mg sodium, 25g carbohydrate (6g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
Split pea and ham soup always makes me feel as if I’m dining in a cozy pub with nowhere else to be for the rest of the day. The best part? The slow cooker handles all the heavy lifting.
29/35
Salmon Chowder
From the Recipe Creator:
I've lived on a farm in the Yakima Valley all my life. I have a big garden, and by the end of fall, my cellar shelves are full of canned fruits and vegetables. This salmon chowder recipe uses some of the root vegetables I grow—along with the delicious salmon that is so plentiful here. —Josephine Parton, Granger, Washington
Nutrition Facts:
1 cup: 273 calories, 15g fat (8g saturated fat), 83mg cholesterol, 1060mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 16g protein.
Precooked salmon makes this creamy, comforting soup so easy. Once you cook the vegetables, dump in the rest of the ingredients and let it simmer. While the soup simmers is a good time to crisp up the bacon in the oven—a must-have topping on the soup.
30/35
Wild Rice and Mushroom Soup
From the Recipe Creator:
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Fort Thomas, Kentucky
Nutrition Facts:
1 cup: 399 calories, 26g fat (14g saturated fat), 84mg cholesterol, 803mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.
This is basically the soup version of mushroom risotto, which is so many people’s favorite side dish. Make sure you really allow the mushrooms to caramelize so there’s a ton of great flavor in here. Steamed mushrooms won’t have quite the same effect.
31/35
Ground Turkey Vegetable Soup
From the Recipe Creator:
Low-sodium ingredients don’t diminish the full flavor of this brothy ground turkey vegetable soup. The turkey lends a heartiness that everyone will welcome on a cold blustery evening. —Bonnie LeBarron, Forestville, New York
Nutrition Facts:
1 cup: 181 calories, 6g fat (2g saturated fat), 55mg cholesterol, 498mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Ya know that post-holiday feeling where your body is basically yelling at you to stop eating cookies and start eating vegetables again? This is the winter soup designed to fix that. Bonus: It’s a great way to use up leftover turkey!
32/35
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.
I’ll never forget how, in one restaurant where I worked, one of the cooks would make pozole for a family meal every few weeks. It was such a warming and enriching dinner, filled with spices, hearty beef and hominy (which you can find in the canned vegetable aisle), to have right before service.
33/35
Taco Soup
From the Recipe Creator:
We first sampled this chili-like taco soup recipe at a church dinner. What a warming dish for a cold day. And because it uses packaged seasonings with several cans of vegetables, it's a snap to prepare. —Glenda Taylor, Sand Springs, Oklahoma
Nutrition Facts:
1 cup: 370 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1369mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 27g protein.
In this recipe, all the incredible flavors of tacos are wrapped into a comforting bowl of soup. I love serving this with tortilla chips so my guests and I can scoop up bite after bite, sans spoon. It makes the soup so much more filling too!
34/35
Cheesy Cauliflower Soup
From the Recipe Creator:
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. —Rosa Renee McEldowney, Jackson, Michigan
Nutrition Facts:
1 cup: 232 calories, 16g fat (9g saturated fat), 46mg cholesterol, 907mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 12g protein.
A great pot of soup doesn’t have to take all day to make, and this cheesy cauliflower soup is a testament to that. I love that the soup isn’t one-note cheesy: There’s plenty of flavor thanks to nutmeg, dried parsley, cayenne, curry powder and white pepper.
35/35
Buffalo Chicken Chili
From the Recipe Creator:
This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. —Peggy Woodward, Shullsburg, Wisconsin
Nutrition Facts:
1-1/4 cups: 337 calories, 16g fat (8g saturated fat), 80mg cholesterol, 1586mg sodium, 25g carbohydrate (5g sugars, 5g fiber), 25g protein.
This soup is basically Buffalo-flavored white chicken chili, and it’s perfect for game day. Start it five to six hours before kickoff, ladle it into bowls and top each one with crumbled blue cheese.
Winter Soup Recipes FAQ
What are the best cozy cold weather soups to eat in winter?
The best soups to eat in winter are the hearty, stick-to-your-bones ones that are served warm. These can include soups with carbs like lasagna soup, potato soup, or chicken and wild rice soup. Other hearty winter soup ideas are those with a thick soup base, like rich chowders, cream-based soups, vegetable purees or dishes that are more like stews and chili.
What are some healthy winter soup recipes?
Healthy means something different to everyone. To us, that means dishes that prioritize whole, nutritious ingredients and have enough carbs and lean protein to keep us satiated for hours. As far as healthy winter soup recipes go, our minestrone, vegetable lentil soup, tom kha gai, ground turkey and vegetable soup, and taco soup fit the bill.
Can you make-ahead hearty winter soups?
Yes, you can make almost any hearty winter soup ahead of time. The only ones I’d avoid making ahead are any noodle-based soups, as the noodles can soak up a lot of the liquid over time. Before storing, allow the soup to cool completely to room temperature in under two hours to keep it out of the temperature danger zone. Store the soup in the fridge for up to three days, depending on the recipe.
