As the weather cools down, you might be craving comfort food and delicious soups. Here are some of our favorite soup recipes to warm you right up!

Chicken Stew

INGREDIENTS

2 tbsp. butter

2 large carrots, peeled and Chopped into 1″ pieces

1 celery stick, chopped

kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 tbsp. flour

3 sprigs thyme

1 bay leaf

1 1/2 lb. Chicken breasts

3/4 lb. baby potatoes, quartered

3 c. low-sodium chicken broth

2 tbsp. chopped parsley

DIRECTIONS

In a large pot over medium heat, melt butter. Add carrots, celery and onion and season mixture with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Add flour and stir until the vegetables are coated, then add chicken, thyme, bay leaf, potatoes and chicken broth. Season with salt and pepper. Bring mixture to a simmer and cook for 15 minutes, or until the chicken is no longer pink and the potatoes are tender.

Remove chicken from pot and transfer to a medium bowl. Using two forks, shred the chicken into small pieces and return to the pot. Garnish with parsley.

Recipe from Delish.

Chicken Pot Pie Soup

INGREDIENTS

1 refrigerated pie dough

Egg wash

1/4 c. finely grated Parmesan

2 tbsp. butter

1 onion, chopped

2 carrots, peeled and chopped into 1/2″ coins

2 cloves garlic, minced

2 tbsp. flour

1 c. milk

1 c. water

4 c. low sodium chicken broth

4 medium Yukon gold potatoes, chopped

kosher salt

Freshly ground black pepper

1 1/2 c. frozen peas, defrosted

1 c. chopped green beans

1 c. corn

1 1/2 c. shredded rotisserie chicken

2 stocks celery, chopped

2 tbsp. chopped parsley

DIRECTIONS

Preheat oven to 425°. Line a large baking sheet with parchment paper. Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes. Let cool then then break into pieces.

In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat. Add onion, carrots and celery and cook until the vegetables are tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Stir in flour, and cook until the flour is golden, about 30 seconds.

Add the water, broth, milk and potatoes. Bring to simmer, then reduce heat to simmer gently until the potatoes are tender, about 15-20 minutes. Season soup with salt, pepper and paprika. Stir in corn, green beans, peas and chicken. Cook until the peas and green beans are tender and the chicken is warmed through.

Garnish soup with parsley and serve with pie crust dippers.

Recipe from Delish.

Loaded Dill Pickle Soup

INGREDIENTS

6 slices of bacon

1 onion, chopped

5 large russet potatoes, peeled and chopped

1 quart chicken broth

3/4 c. pickle juice

1 c. chopped dill pickles

3 tbsp. all-purpose flour

1 c. whole milk

1 c. shredded Cheddar cheese

pinch cayenne salt

2 tbsp. Chopped fresh dill

Sour cream, for serving

DIRECTIONS

In a large pot, cook bacon until crispy. Remove bacon but reserve about 2 tablespoons of fat in the pan. Add onion and sauté until beginning to soften. Stir in potatoes. Pour in chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.

Whisk together flour with milk to create a slurry. Stir into the soup. Stir in cheese, pickles and pickle juice. Bring to simmer and let thicken, about five minutes. Season with salt, pepper and cayenne.

Serve warm with sour cream and more dill.

Recipe from Delish.

Slow-Cooker Beef & Barley Soup

INGREDIENTS

1 1/2 lb. beef chuck, cut into 2″ pieces

kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

3 cloves garlic, minced

1 onion, diced

2 carrots, cut into half moons

2 tsp. fresh thyme leaves

8 oz. cremini mushrooms, cut into 1/4″ slices

1/4 c. pearled barley

1 qt. low-sodium chicken stock

1 tbsp. low-sodium soy sauce

DIRECTIONS

In a large mixing bowl, pat beef dry with paper towels. Season generously with salt and pepper.

Preheat a large cast-iron skillet over high heat. Drizzle with olive oil and sear meat on all sides until golden brown with a crust, 8 to 10 minutes. Transfer meat to the slow cooker. Reduce heat to medium and add garlic, onions, carrots and thyme and season with salt and pepper. Scrape the pan with a wooden spoon to loosen all browned meat bits and cook 3 to 4 minutes. If needed, add a splash of water to fully deglaze the pan; transfer to slow cooker.

Add mushrooms, barley, stock and soy sauce; cook on low for 8 hours. Meat should be very tender.

Serve immediately.

Recipe from Delish.

Cinnamon-Spiced Sweet Potato Soup with Maple Croutons

INGREDIENTS

4 tbsp. olive oil

1 lb. carrots (about 4 large), cut into 1/2-in. pieces

1 large onion, chopped

2 cloves garlic, finely chopped

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper

pinch of nutmeg

1 lb. sweet potatoes (about 2 medium), peeled and cut into 3/4-in. pieces

2 tbsp. chicken or vegetable bouillon base

2 dried bay leaves

2 slices leftover bread, cut or torn into 1-in. pieces

1 tbsp. maple syrup

DIRECTIONS

Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute.

Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes.

Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat.

Discard the bay leaves. Using an immersion blender (or standard blender in tow batches) puree the soup until smooth. Serve with the maple croutons.

Recipe from Delish.

Easy French Onion Soup

INGREDIENTS

4 tbsp. unsalted butter

3 large white onions, thinly sliced into half moons

kosher salt

Freshly ground black pepper

1/2 c. white wine

2 c. chicken stock

4 c. beef stock

8 sprigs fresh thyme, plus more for garnish

4 Baguette slices

2 c. grated Gruyere

DIRECTIONS

In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 20 minutes. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to low and simmer 20 minutes. Season with salt and pepper and remove thyme.

Preheat broiler to high. Place baguette slices on a large baking sheet and top each slice with ½ cup cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.

Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Recipe from Delish.

Healthy Italian Winter Soup with Turkey Sausage

INGREDIENTS

1 tablespoon olive oil

8-10 ounces turkey sausage, cut into slices (or pork)

1 small onion, chopped

1 garlic clove, chopped

2 cups diced tomatoes

4-5 cups low-sodium chicken or vegetable broth

1 15-ounce can of cannellini beans, rinsed

1 tablespoon dried Italian herbs, like parsley, oregano, thyme and rosemary

2 cups spinach or kale leaves

1/2 cup small whole wheat pasta, like bowtie or elbow

salt and pepper, to taste

DIRECTIONS

Heat olive oil in large pot on medium heat. Add the sliced sausage and cook for about 3 minutes. Add chopped onion and garlic and cook for 4-5 minutes, until onion is soft and sausage has browned. Stir in chopped tomatoes and cook for another 3 minutes.

Pour in the broth and cannellini beans. Stir in dried herbs and bring to boil. Reduce heat to low then simmer 10-15 minutes.

Stir in the spinach and uncooked pasta. Return to a boil over medium-high heat, then reduce low. Cover pot and simmer for about 10 minutes, until pasta is tender.

Total Time: 45 minutes

Yield: serves 6-8

Recipe from Wishful Chef.

Do you love soup? Do you make it often or crave it in the winter, cold months? What is your favorite soup of all time? Share with us below!