Even though soup is a year-round staple in my house, right about now is when it reaches peak comfort-food status. Whether you're making one that simmers all afternoon on a Sunday or one quick enough to whip up on a weeknight, a hot bowl of soup is the nourishing antidote to chilly weather. From easy red lentil soup to quick beef pho, these are our 10 most popular soup recipes of all time.
Vietnamese beef noodle pho is an easy soup to fall in love with — especially a version like this that's easy enough to pull together whenever the craving hits. It comes together in about 30 minutes and is packed with flavor.
Lentil soup is pure comfort. Unlike their brown or green counterparts, red lentils come split in half, which means they're quick-cooking and a great candidate for a weeknight-friendly soup.
French onion is perhaps one of the most luxurious soups. Making this bistro classic at home requires some patience, but comes together with just a handful of basic ingredients.
Like its beefy counterpart, this veggie-friendly version treats you to a fragrant, aromatic broth laced with chewy rice noodles and gets finished off with a slew of fresh toppings.
Here's how to pack noodle soup for lunch without the worry of soggy noodles when it's time to eat. Pack the jar with your favorite noodles, veggies, and a flavor base, then all that's left to do is add hot water.
Just like your favorite sushi place, this version of miso soup is salty and savory, and studded with scallions and silky tofu.
This mild-mannered black bean soup gets finished with a splash of vinegar, although a generous squeeze of fresh lime would work nicely. Don't skimp on the sour cream, red onion, and pepper topping.
We can't think of a soup more classic and comforting than chicken noodle. For extra-rich flavor, this version starts with boneless, skinless chicken thighs.
This takeout favorite is so easy to make at home. At its most basic, this silky, rich soup comes together with just three ingredients.
For an extra-luscious broth, the simmering soup is mixed with a couple beaten eggs and a mix of Parmesan and Romano cheese. The recipe calls for escarole, but you can use whatever kind of leafy greens you have on hand.