Nothing beats a steaming bowl of homemade soup on a chilly day. These four recipes are cozy, comforting, and easy enough for a weeknight — each one is a hug in a bowl!
Creamy Tomato Basil
Velvety smooth tomato soup with fresh basil and a touch of cream — the ultimate grilled cheese companion.
Ingredients
- 2 cans (28 oz) San Marzano tomatoes
- 1 onion, diced
- 3 cloves garlic
- 1/2 cup heavy cream
- 1/4 cup fresh basil
- 2 Tbsp butter
- Salt and pepper
Toppings
- Fresh basil leaves
- Cream swirl
- Croutons
- Parmesan shavings
Steps
- Saute onion and garlic in butter until soft.
- Add canned tomatoes and simmer for 20 minutes.
- Blend until smooth with an immersion blender.
- Stir in cream and fresh basil. Season to taste.
Broccoli Cheddar
Thick, cheesy, and loaded with broccoli — this restaurant-quality soup is surprisingly simple to make at home.
Ingredients
- 4 cups broccoli florets
- 2 cups chicken broth
- 1 cup whole milk
- 2 cups shredded sharp cheddar
- 1/4 cup butter
- 1/4 cup flour
- 1/2 onion, diced
Toppings
- Extra shredded cheddar
- Bread bowl (optional)
- Cracked pepper
- Crispy bacon bits
Steps
- Saute onion in butter. Add flour and cook 1 minute to make a roux.
- Slowly whisk in broth and milk. Bring to a simmer.
- Add broccoli and cook until tender, about 10 minutes.
- Remove from heat and stir in cheddar until melted and smooth.
Chicken Tortilla
A Tex-Mex favorite — spiced tomato broth with shredded chicken, black beans, and crispy tortilla strips on top.
Ingredients
- 1.5 lb chicken breast
- 1 can diced tomatoes
- 1 can black beans
- 1 cup corn
- 4 cups chicken broth
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 onion, diced
Toppings
- Crispy tortilla strips
- Diced avocado
- Sour cream
- Shredded cheese
- Lime wedge
Steps
- Saute onion, then add broth, tomatoes, chili powder, and cumin.
- Add chicken breasts whole and simmer 25 minutes.
- Remove chicken, shred, and return to the pot with beans and corn.
- Simmer 10 more minutes. Serve with crispy tortilla strips and toppings.
Loaded Potato
All the best parts of a loaded baked potato — bacon, cheese, sour cream, and chives — in creamy soup form.
Ingredients
- 5 large russet potatoes, cubed
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 6 strips bacon, cooked and crumbled
- 3 Tbsp butter
Toppings
- Bacon crumbles
- Shredded cheddar
- Sour cream dollop
- Chopped chives
Steps
- Cook cubed potatoes in broth until tender, about 15 minutes.
- Mash half the potatoes in the pot for a chunky-creamy texture.
- Stir in milk, sour cream, butter, and half the cheese.
- Serve topped with bacon, remaining cheese, sour cream, and chives.
Meal prep tip: Most soups freeze beautifully for up to 3 months. Let cool completely, then store in freezer-safe containers leaving an inch of headspace. Thaw overnight in the fridge and reheat on the stove.