25 of Our Favorite Quick-Cooking Soups
One of the best things about fall is the return of soup season. There are few things more comforting on a chilly evening than a warm bowl of soup (and preferably some crusty bread to go along with it).
And soups are the ultimate weeknight meal. Why? Some are ultra-quick for post-work cooking; others simmer all day and wait for you in the slow cooker. But regardless of how long they take to cook, nearly every soup is wonderful made ahead. Make a big batch tonight and eat it all week to stay warm and toasty as the weather chills. To help you plan your meals this week, here are 25 of our favorite quick soup recipes.
If you’re making soup for a group with dietary restrictions, this curried carrot soup is a safe bet. It is vegan, soy-free, and gluten-free. And thanks to the rich curry flavor, you can be sure everyone will love it.
This turkey or chicken broth soup is just the comforting bowl that you need after a long day. The lime juice gives it a bit of tartness, and the cabbage and rice give it some heft.
How do you make plain sweet potato soup more interesting? You add miso paste for umami flavor and ginger for a bit of heat. Then drizzle it all with spiced yogurt sauce to finish it off.
This soup has a little bit of everything in it. It’s creamy, brothy, and savory, thanks to the ham hock and bacon pieces. It’s the perfect soup for those first really chilly days.
Make your tomato soup a little less boring by adding in some roasted red peppers as well. It will give it that added layer of flavor you didn’t know you were missing.
When you have a bunch of kale to use up and you need a quick meal for just a few people, this simple soup is the way to go. We love adding the poached egg on top for a little bit of protein.
Thanks to convenience foods like frozen spinach and canned cannellini beans, this soup comes together in no time. Just don’t skimp on the bread — pick some up from your local bakery or use homemade. It will be worth it.
This creamy soup — without the cream, of course — gets its smooth texture from the puréed cauliflower and the coconut milk. We love adding the roasted cashews on top for a bit of crunch as well.
The Ethiopian influence in this soup comes through in the range of spices used in the broth. You can also replace all of them by using a pre-made berbere spice blend. If you have a pressure cooker, this meal will be on the table in no time flat.
While this recipe has a lot of parts, you can cut down on the cooking time by using frozen wontons if you prefer. Or make a big batch ahead of time, along with some turkey or chicken stock, and you’ll be able to assemble this soup in no time.
Prep a few ingredients for this soup ahead of time, and then leave it in the slow cooker while you’re at work. Not only will you come home to an amazing dinner, but your house will also smell delicious.
Don’t ditch that ham bone quite yet — you can still use it to make a flavorful soup for the next night’s dinner. We love having plenty of potatoes, carrots, and white beans in this dish, but you can feel free to substitute in other vegetables as well.
The key to making really amazing, restaurant-style miso soup is all in the dashi, a seaweed and bonito broth that you add to the miso paste and water. Of course, if you’re in a hurry, you can always substitute chicken or vegetable broth or plain water.
While most split pea soup has a ham bone in it, this vegetarian version does without yet doesn’t compromise on flavor. Toss everything in your slow cooker in the morning and then all you’ll have to do is make the grilled cheese.
Think of this like a more sophisticated take on kale and white bean soup. The broccoli rabe has a slight bitterness and the chickpeas have a more distinctive texture, but the result is just as delicious.
This spicy chicken soup is sure to be a hit with your family. Just don’t skimp on the avocado slices or the crispy tortilla strips.
Think of this dish like an upgrade on your classic cream of mushroom. It has lots of additional veggies, hearty farro, and plenty of croutons on top or crusty bread on the side.
If you’re trying to be health- or weight-conscious, there are few better options than soup. You can pack a recipe full of veggies and lean protein, like this one, and not worry about being hungry after you’ve eaten your portion.
This green blended soup makes use of two of our favorite fall ingredients. It’s a simple recipe that also freezes and reheats well.
Butternut squash soup can get really boring really quickly — unless, of course, you’re making this southwestern version. Thanks to the jalapeño, cumin, and cayenne, this soup has quite a kick.
Ditch the pumpkin spice in favor of this umami-packed pumpkin soup recipe. With a few tablespoons of white or yellow miso, you can totally transform your concept of pumpkin soup. Also feel free to substitute in other winter squash like kabocha or butternut.
This mouth-watering chicken soup uses just about every root vegetable you can imagine to make it hearty, while the coconut cream, ginger paste, and lemongrass paste add a freshness that you don’t always find in cold-weather foods.
A quick sauté of all the veggies helps soften them and give them a bit richer flavor before they are blended with your preferred kind of broth. A little bit of cream adds to the richness as well.