Eagerly accepting your hall-of-fame soup recipes. What is the soup that has earned year-over-year status every fall, even when more photogenic and exciting soups get served up by your algorithm? 🍜 thanks 🍜

Question

day · Answer

chipotle pumpkin soup from decolonize your diet: i often have a bunch of baking pumpkins at the end of october, and i have made this soup for many a potluck/autumn-time party, and it is literally always a huge hit. i've never used whole cumin or coriander seeds but i imagine that would be even better. and don't underestimate the toasted pepitas!

if you have leftover soup, it's really really good for dipping grilled cheese into for another meal.

Jes · Answer

Chickpea Harissa Soup Recipe: So easy and satisfying. The optional celery, olives, and herbs are mandatory as far as I’m concerned.

AES · Answer

Melissa Clark’s Red Lentil Soup: Simple and delicious

Cristina Sciarra · Answer

Antonia James's Lentil and Sausage Soup for a Cold Winter's Night: Make a big batch, keep it in the fridge all week. It also freezes super well.

Miranda Jones · Answer

White Bean, Rice and Dill Soup Recipe: Virtuious without feeling like punishment, this soup delivers every time.

Francesca McConchie · Answer

Greek Lentil Soup (Fakes): It's not sexy looking but this soup, with hardly any ingredients and none of them glamorous, is totally delicious and extremely nourishing and always a hit, even with children!

Kelly Thorn · Answer

LOHIKEITTO: Finnish salmon creamy dilly deliciousness!!!!

Anna · Answer

Marcella Hazan's Rice & Smothered Cabbage Soup: A classic for a reason. The sum is greater than its parts, so don’t underestimate it :)

Sarah · Answer

Hamburger Soup Recipe: Great comfort food; Super adaptable, based on what you have in your pantry/freezer

Chiara · Answer

Garlic Chickpea Spinach Soup with Lemon and Pecorino: From "The Mediterranean Dish" cookbook - paprika-y, lemon-y, pecorino umami goodness in a bowl.

alyssa swigart · Answer

old bon appetit rent week squash soup: not so much a recipe but a ritual. roast 2 acorn squashes split in half, scooped out, oiled and salted, at 425 for 15 mins, then add 5 shallots, a bulb of garlic, and two fresno chilis, roast another 20. take everything out and blend the squash (you can scoop out of the skin for smoother texture but don’t have to), shallots, as much garlic as you like, a couple splashes of water (or bone broth), some white wine vinegar, a cup of plain yogurt, and a teaspoon of curry powder. Add more water or bone broth til it’s at a consistency you like and you’re done! White beans also make a fabulous addition for extra protein! Serve with chopped green onion or chives, a swirl of olive oil, and fresh pepper. So much better than the sum of its parts.

Sheena · Answer

Lemony chicken feta meatball soup: I wish I would have quadrupled the recipe the first time I made it. It was so bright in contrast to my wintry cooking repertoire and a hit with extended family.

Sheena · Answer

A humble but mighty spicy tomato fennel lentil soup: This is primarily pantry ingredients but it sings in the winter, is filling, healthy, and perfect with grilled cheese or bread and a salad. Freezes exceptionally well too!

Sarah C · Answer

Pressure Cooker Pozole by Sarah DiGregorio: This is the most craveable soup ever. It's also relatively easy and quick to prepare, so it's doable on a weeknight. Flavors are incredible, and it's so meaty, rich, and satisfying. Tastes like something your mother made on the stove for six hours. We top ours with shredded red cabbage, crumbled queso fresco, cubed avocado, and crushed Tostitos.

JZ · Answer

Get Better Soon Soup: No joke, a friend came up with this recipe 15 years ago and we have made it 100+ times since then.

Spicy Lentil & Kale Soup

2 tablespoons butter, ghee, or extra virgin olive oil

2 shallots, sliced finely

1 tablespoon minced garlic or 4 fresh cloves, chopped

1 bunch lacinato/dinosaur kale, leaves torn off of the stem

2 cups lentils (I used the pre-packaged Trader Joes lentils)

2 cups chicken or vegetable broth + 2 cups water

1/2 jalapeno pepper, finely sliced

2 chicken sausages, cut up into bite-size pieces (I used Trader Joes garlic-chicken sausages)

3 tablespoons tomato paste

2 teaspoons basil (I used dried, but you can use fresh leaves)

1 tablespoon garlic salt

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1 cheese rind, optional (I used Pecorino)

Sea salt & black pepper, generously, to taste

1. In a large soup pan, heat the butter over medium heat. Add the shallots and garlic, cooking for 5 minutes or so, til they begin to brown and the shallots nearly caramelize.

2. Add all the rest of the ingredients, except the salt and pepper. Stir everything all together. Place a lid on top of the soup pan and bring to a boil. Once the soup comes to a boil, reduce to a simmer for 20 minutes.

3. Once the soup is done simmering, turn the heat off. Carefully taste and season with salt and pepper as needed. Serve and enjoy.

Mary · Answer

Roasted cauliflower + chickpea soup: This with the crispy chickpeas on top, my go to!

Bria Phillips · Answer

This chickpea soup!: So warming and bright! With some crusty pita and labneh is a crowd-pleaser.

Cate Pileggi · Answer

Spicy Pork Noodle Soup with Toasted Garlic (Alison Roman): This is a winner and so easy to throw together. I once made a pot of this, and while putting a jar of it in my fridge, my fingers slipped and the jar dropped and shattered in the fridge, broth and noodles and bits of pork and glass everywhere. I then shattered the glass fridge shelf while cleaning up. Anyway, it was a nightmare and so it kind of put me off the soup for a second. But even that traumatic memory couldn’t keep me away and it’s back in heavy rotation. It’s just that good.

Maggie Knight · Answer

Cookie & Kate West African Peanut Soup: I've been making this for almost 15 years and it's excellent. Add rotisserie chicken if you want for a good protein source. So few ingredients, creamy and flavorful.

lauren o · Answer

I Love You but I’ve Chosen Chili (Karol Lu's cookoff-winning absolute beast of a recipe): Discovered this on Not Eating Out in New York (IYKYK) literally 20 years ago and it remains my favorite thing to cook and eat all year long. I double the hot peppers because I am a magma-bellied rock-eater, and pretty much any veggie crumble will do; otherwise the recipe is scripture. I spotted Karol herself at Barcade once and I very nearly approached her to salute her brilliance, but I was too starstruck to proceed. What a cook. WHAT A CHILI.

Becca Blue · Answer

Foster’s Market Creamy Tomato Dill Soup: It’s the perfect go to with a grilled cheese. Even better the second night. One of my family’s favorites.

What Would Caroline Cook · Answer

White Chicken Chili, Friendsgiving Pumpkin Minis, Pudding, Cake & Caramel Dip: White chicken chili you NEED!

Myan Aljets · Answer

Zuppa toscana à la Olive Garden: The number one motivator for me to learn any recipe is if I love it at a restaurant but they never give you enough.

Zuppa toscana from Olive Garden slaps, but they skimp on the potatoes and sausage so I triple whatever the recipe says bc I love a chunky soup.

Anna Logan · Answer

The Best Soup You’ll Ever Have: My husband and i are firmly soup people. We’ve made dozens of “Italian Penicillin” recipes over the years in search of the perfect one and this. This one is it.

Myles M · Answer

Armenian Lental Stew with Eggplants and Apricots: learned a variation of this recipe from Choklay,the chef at the cafe where I worked in college. every time i make it i think about how she taught me not to waste any of the carrots and potatoes and eggplants while cutting and peeling and to think of the hands that grew the vegetables while i was cooking. i loved her and i love this soup

Haley James · Answer

Spiced Chickpea Stew With Coconut and Turmeric (Alison Roman): I was late to this (I think it broke the internet at some point, as they say) but I've been making it for years now and it really is just such a hit. I crave it as soon as we have the first cold day of fall and make it regularly. The yogurt/sour cream and mint on top do indeed take it home. Sooooo easy to make. The first and only thing I felt confident cooking for other people for years!

Sophia Lucchesi · Answer

Feel Better Chicken and Rice Soup: This is so good, nourishing, and a full meal if you tear handfuls of tender greens into the top of each bowl (I normally grab a box of protein greens - add to individual servings so the greens don’t get slimy). A must-cook for me when the temp drops. If you let the rice cook a little longer, it turns into a luscious congee-adjacent consistency.

Sarah · Answer

Cabbage, Potato and Leek Soup Recipe: We don’t make this a ton but it’s surprisingly good and is a great way to deal with a lot of cabbage. I recommend reading the first few comments - the biggest challenge of this soup is caramelizing the cabbage (because there is a lot of it). If you use a standard pot it can be hard - I use a shallow dish with a large base (like a braiser). Otherwise this is easy peasy and delish.

Sarah · Answer

Red Curry Lentils With Sweet Potatoes and Spinach Recipe: This is a relatively new one to our household but us quickly becoming a weekly staple. I like it because it’s good on the first night and obviously better every day after. It’s one of the only leftovers I look forward to. We serve over rice and without the spinach. A dollop of yogurt is a nice add but not necessary.

K8 · Answer

NYT Gochugang Potato Stew: I’m a big soup fan and have a good handful of vegan and gluten free friends- this soup fits the bill on all fronts, and is one I continue to make for myself because it’s that good! I like to add additional gochugang for more spice and extra beans for more heartiness. I personally like the potatoes quartered too, so they’re easier to eat.

Laurel A · Answer

Lasagna Soup.: Yum…..really good. Best with spicy ground sausage and a little spinach.

amber flack · Answer

The Stew: So easy and so nourishing and a crowd pleaser every single time I make it… which is multiple times during soup szn

Margo · Answer

Lemony White Bean Soup With Turkey and Greens Recipe: This soup is so cozy and the addition of lemon zest makes it feel bright too somehow. I have to try not to eat it too much in the winter. Does it for me every time.

Nick · Answer

Caldo Verde: Kale, potatoes, onion, and garlic. With or without the linguiça. Homemade stock is not a must, but if you do bouillon cubes; make twice as much as you need, add a couple aromatics, and reduce by 1/3 to 1/2 - it’s worth it.

Anna · Answer

(a soup named) Roberto: Endlessly riffable formula, I make this every fall/winter. I like mine with a lot of lemon/pepper/parm and double the kale.

Heather M · Answer

Avgolemono Is the Undisputed Champion of Nourishing Soups: I can’t say it better than Chef Ona Lee says it. This recipe includes broth instructions and lots more great information but the recipe itself is actually pretty short.