25+ Hearty & Tasty Dutch Oven Soup Recipes to Warm Your Soul

As the seasons change, there’s something incredibly comforting about a warm, hearty bowl of soup simmered to perfection in a Dutch oven.

This versatile piece of cookware is ideal for creating rich, deeply flavorful soups and stews that taste like they’ve been cooking all day—even if they haven’t.

Dutch ovens are perfect for locking in moisture and enhancing the natural flavors of each ingredient, resulting in soups with a robust depth and warmth that regular pots just can’t match.

In this roundup of 25+ Dutch oven soup recipes, we’ll take you on a culinary journey through various flavors, from classic comfort soups to unique blends of spices and vegetables.

Whether you’re looking for a creamy bisque, a chunky vegetable stew, or a spicy chicken tortilla soup, there’s a recipe here for everyone.

With your Dutch oven and these recipes, you’ll be able to create restaurant-quality soups right in your own kitchen.

So grab your ladle, cozy up, and let’s dive into these delicious Dutch oven soup recipes!

25+ Hearty & Tasty Dutch Oven Soup Recipes to Warm Your Soul

There’s nothing quite like the satisfaction of ladling out a hearty, flavorful bowl of soup that’s been lovingly simmered in a Dutch oven.

Whether you’re an experienced cook or a beginner, Dutch oven soups are simple to make and produce incredible results.

With these 25+ Dutch oven soup recipes, you have a world of flavor at your fingertips—from classic chicken noodle to spicy tortilla and rich, creamy tomato basil.

These recipes make it easy to enjoy the warm, homemade flavors of comfort cooking whenever you need it.

Let this collection inspire you to try something new or to elevate your favorite soup recipe.

With a trusty Dutch oven and a few fresh ingredients, you’re just steps away from creating meals that bring people together and make any day a little cozier.

So fire up your Dutch oven, and enjoy a bowl of pure, homemade comfort.

Hearty Beef and Vegetable Dutch Oven Soup

This Hearty Beef and Vegetable Dutch Oven Soup is perfect for cold days when you crave something comforting yet nutrient-packed. Combining tender chunks of beef, a medley of fresh vegetables, and flavorful broth, this soup is not only filling but also incredibly delicious. Cooking it in a Dutch oven brings out deep, rich flavors that meld beautifully over slow simmering.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 carrots, sliced
• 3 celery stalks, chopped
• 2 large potatoes, cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup frozen corn
• 1 cup frozen peas
• 8 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Add the beef cubes, seasoning with salt and pepper, and brown on all sides. Remove beef and set aside.
2. In the same pot, add the onion and garlic, cooking until softened and fragrant.
3. Add carrots, celery, and potatoes. Cook for 5-6 minutes, stirring occasionally.
4. Return beef to the Dutch oven. Add beef broth, diced tomatoes, bay leaves, and thyme. Bring to a boil.
5. Reduce heat, cover, and let simmer for 1.5 to 2 hours, or until the beef is tender.
6. Add green beans, corn, and peas. Simmer for an additional 10-15 minutes.
7. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

This Hearty Beef and Vegetable Dutch Oven Soup is a soul-warming dish that brings out the best flavors of each ingredient. With tender beef and a variety of vegetables, it’s a wholesome meal that’s easy to make and even easier to enjoy. Serve with crusty bread for a perfect meal that’ll have everyone asking for seconds!

Classic Chicken Noodle Dutch Oven Soup

Nothing says comfort like a Classic Chicken Noodle Soup, especially when made in a Dutch oven. This version includes tender chicken, egg noodles, and vibrant vegetables, simmered to perfection in a savory broth. Making it in a Dutch oven elevates the soup, allowing flavors to develop deeply as it cooks. It’s an ideal remedy for chilly days and a favorite for family meals.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, chopped
• 2 lbs bone-in chicken thighs
• 8 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste
• 6 oz egg noodles
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until translucent.
2. Add carrots and celery, cooking for about 5 minutes until they begin to soften.
3. Place chicken thighs in the pot and pour in chicken broth, adding bay leaves and thyme. Bring to a boil.
4. Reduce heat, cover, and let simmer for 30-40 minutes or until chicken is fully cooked.
5. Remove chicken thighs from the pot and shred the meat, discarding bones. Return shredded chicken to the pot.
6. Add egg noodles and cook for another 8-10 minutes, or until noodles are tender.
7. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve hot.

This Classic Chicken Noodle Dutch Oven Soup is like a warm hug in a bowl. With tender chicken, perfectly cooked vegetables, and hearty noodles, it’s both satisfying and nutritious. The Dutch oven enhances the flavors, making this a go-to recipe for family dinners or whenever you’re feeling under the weather.

Savory Lentil and Spinach Dutch Oven Soup

This Savory Lentil and Spinach Soup is a nutritious and flavorful option that’s perfect for vegetarians and meat-eaters alike. Packed with protein-rich lentils, earthy vegetables, and fresh spinach, this soup is as hearty as it is healthy. The Dutch oven brings out a rich, layered flavor that turns simple ingredients into a wholesome meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 carrots, diced
• 3 celery stalks, diced
• 1 ½ cups dried green or brown lentils, rinsed
• 8 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 3 cups fresh spinach, roughly chopped
• Fresh lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until soft and translucent.
2. Add carrots and celery, sautéing for another 5 minutes.
3. Stir in the lentils, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and let simmer for 30-40 minutes or until lentils are tender.
5. Stir in the fresh spinach and cook for an additional 5 minutes, until wilted.
6. Adjust seasoning, adding a splash of lemon juice if desired for brightness. Garnish with fresh parsley and serve.

Savory Lentil and Spinach Dutch Oven Soup is a wholesome, nutrient-dense meal that’s simple yet packed with flavor. The lentils and spinach make it both filling and nourishing, perfect for any time you want a satisfying, meatless dish. Enjoy this comforting soup with a side of crusty bread for an easy, healthful dinner that warms you from the inside out.

Creamy Tomato Basil Dutch Oven Soup

This Creamy Tomato Basil Dutch Oven Soup is a velvety, rich blend of tomatoes and fresh basil, perfect for cozy evenings. Using a Dutch oven brings out a deeper tomato flavor, while the addition of cream balances out the acidity, resulting in a smooth and comforting soup. This is a quick yet luxurious dish that pairs beautifully with a grilled cheese sandwich or a slice of crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes
• 4 cups vegetable or chicken broth
• 1 tbsp sugar
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Add tomatoes (with juice), breaking them up with a spoon. Stir in broth, sugar, salt, and pepper.
3. Bring to a boil, then reduce heat and let simmer for 20-25 minutes to allow the flavors to develop.
4. Using an immersion blender, puree the soup until smooth (or transfer to a blender and blend in batches).
5. Stir in the cream and fresh basil. Simmer for an additional 5 minutes.
6. Adjust seasoning as needed, garnish with extra basil leaves, and serve hot.

This Creamy Tomato Basil Dutch Oven Soup is both comforting and elegant. Its smooth texture, combined with the freshness of basil and the subtle sweetness of tomatoes, makes it a delightful starter or light meal. Easy to prepare yet rich in flavor, this soup is sure to become a go-to recipe for those craving a bowl of creamy goodness.

Smoky Black Bean and Sweet Potato Dutch Oven Soup

This Smoky Black Bean and Sweet Potato Soup is a wholesome, southwestern-inspired dish that’s packed with flavor. Smoky spices, hearty black beans, and sweet potatoes create a perfect balance of taste and texture. Cooking it in a Dutch oven allows all the flavors to meld together, creating a thick, filling soup that’s both satisfying and nutritious.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional, for garnish)
• Lime wedges, for serving

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
2. Add bell pepper and sweet potatoes, cooking for 5-6 minutes until slightly softened.
3. Stir in black beans, vegetable broth, diced tomatoes, smoked paprika, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for 30 minutes, until sweet potatoes are tender.
5. Adjust seasoning to taste. Garnish with chopped cilantro and serve with lime wedges on the side.

This Smoky Black Bean and Sweet Potato Dutch Oven Soup is a hearty, nutritious meal that’s full of bold flavors. The combination of black beans and sweet potatoes with smoky spices makes for a unique and memorable dish. Perfect for a chilly evening, this soup is not only delicious but also packed with protein and fiber, making it a wholesome, satisfying choice.

Butternut Squash and Apple Dutch Oven Soup

This Butternut Squash and Apple Dutch Oven Soup brings together the sweetness of butternut squash and the tartness of apples for a truly delightful fall-inspired dish. Cooking in a Dutch oven enhances the natural sweetness of the squash, while the addition of warm spices like cinnamon and nutmeg rounds out the flavors. The result is a creamy, subtly spiced soup that feels like fall in a bowl.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large butternut squash, peeled and cubed
• 2 large apples, peeled, cored, and cubed
• 6 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh thyme or parsley, for garnish

Instructions:

1. In a Dutch oven, heat olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant.
2. Add the butternut squash and apples, stirring to coat in the oil. Cook for 5-7 minutes, allowing the squash and apples to soften slightly.
3. Pour in vegetable broth, then add cinnamon, nutmeg, salt, and pepper. Bring to a boil.
4. Reduce heat, cover, and let simmer for 20-25 minutes or until squash and apples are very tender.
5. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
6. Stir in heavy cream if desired, adjusting seasoning to taste. Garnish with fresh thyme or parsley.

This Butternut Squash and Apple Dutch Oven Soup is a warming, seasonal favorite that combines the best flavors of fall. Creamy, slightly sweet, and delicately spiced, it’s a perfect way to enjoy autumn’s bounty. Serve it with a sprinkle of fresh herbs for a finishing touch that enhances both presentation and flavor. This soup is sure to be a hit at the table!

Tuscan White Bean and Kale Dutch Oven Soup

This Tuscan White Bean and Kale Soup is a robust and healthy dish filled with savory white beans, tender kale, and aromatic herbs. A hearty and satisfying soup, the ingredients come together perfectly in the Dutch oven, creating a rich and flavorful broth that feels both light and filling. Ideal for a cozy dinner, this soup is both a comfort and a nutritional powerhouse.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 cans (15 oz each) white beans (such as cannellini or great northern), drained and rinsed
• 6 cups vegetable or chicken broth
• 4 cups chopped kale, stems removed
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Add carrots, celery, oregano, and thyme, cooking for about 5 minutes until the vegetables start to soften.
3. Stir in white beans and broth, bringing the mixture to a boil.
4. Reduce heat and let simmer, covered, for 15 minutes to allow the flavors to meld.
5. Stir in the chopped kale and cook for another 5-10 minutes until the kale is tender.
6. Adjust seasoning with salt and pepper. Serve garnished with grated Parmesan and fresh parsley.

The Tuscan White Bean and Kale Dutch Oven Soup is a perfect blend of earthy, savory flavors and healthy ingredients. The creamy texture of the beans, combined with the richness of the broth and the hearty kale, makes this soup a satisfying and comforting meal. Whether served as a main dish or alongside crusty bread, this soup is ideal for a light yet nourishing dinner that everyone will love.

Spicy Chicken Tortilla Dutch Oven Soup

This Spicy Chicken Tortilla Soup offers a delightful balance of heat and heartiness with tender chicken, zesty tomatoes, and crispy tortilla strips. The Dutch oven allows the soup to simmer and develop rich flavors, while the toppings add an extra layer of texture and freshness. Perfect for a spicy kick, this soup is ideal for taco nights or any time you want a flavorful, warming dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes with green chilies
• 6 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• 1 cup tortilla chips, crushed (for garnish)
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Sour cream (optional, for serving)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add diced chicken, cooking until browned and cooked through. Remove chicken and set aside.
2. In the same Dutch oven, add onion and garlic, cooking until softened and fragrant.
3. Stir in the diced tomatoes, chicken broth, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer for 10-15 minutes to allow the flavors to combine.
5. Add corn and cooked chicken back into the soup. Simmer for an additional 5-7 minutes.
6. Serve hot, garnished with cilantro, lime wedges, crushed tortilla chips, shredded cheese, and a dollop of sour cream if desired.

The Spicy Chicken Tortilla Dutch Oven Soup is a lively, flavorful dish that delivers both warmth and spice. The combination of tender chicken, hearty beans, and crispy tortilla chips offers a wonderful contrast of textures, while the fresh toppings bring brightness to the rich, savory broth. Perfect for those who love a little heat, this soup is sure to become a family favorite.

Mushroom and Barley Dutch Oven Soup

This Mushroom and Barley Soup is a hearty, earthy dish that combines tender mushrooms, wholesome barley, and aromatic herbs for a deliciously comforting meal. The Dutch oven allows the flavors to deepen and meld, creating a rich broth that enhances the nutty taste of the barley. This soup is perfect for a filling vegetarian option or as a warm side dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb mushrooms, sliced (button, cremini, or a mix)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 6 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes.
2. Add onion and garlic to the pot, cooking until softened and fragrant.
3. Stir in barley, broth, thyme, and bay leaf. Bring the mixture to a boil.
4. Reduce heat, cover, and let simmer for 40-45 minutes, until the barley is tender and the soup has thickened.
5. Season with salt and pepper to taste. For extra creaminess, stir in heavy cream.
6. Remove the bay leaf and garnish with fresh parsley before serving.

The Mushroom and Barley Dutch Oven Soup is a comforting and earthy dish, perfect for chilly evenings or a light lunch. The hearty barley adds texture and substance, while the mushrooms contribute rich, umami flavors. This is an ideal soup for those looking for a warm, satisfying, and wholesome meal that’s both nourishing and full of flavor.

Lentil and Spinach Dutch Oven Soup

This Lentil and Spinach Dutch Oven Soup is a nutritious and flavorful dish that is both hearty and wholesome. Packed with fiber-rich lentils, tender spinach, and a variety of aromatic vegetables, this soup is perfect for anyone looking for a healthy, filling meal. The Dutch oven enhances the flavors, allowing the lentils to absorb the savory broth while the spinach adds a fresh, green touch to every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 1/2 cups dried green or brown lentils, rinsed
• 6 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• 2 tbsp fresh lemon juice
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Stir in lentils, broth, diced tomatoes, cumin, turmeric, paprika, salt, and pepper. Bring to a boil.
3. Reduce heat, cover, and let simmer for 35-40 minutes, until lentils are tender.
4. Stir in spinach and cook for an additional 5 minutes until wilted.
5. Add lemon juice to brighten the flavors and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Lentil and Spinach Dutch Oven Soup is the perfect combination of hearty lentils and fresh spinach, creating a balanced and satisfying dish. The rich broth and warm spices make it a comforting meal, while the fresh spinach adds a vibrant color and nutrients. This soup is an excellent choice for a light yet filling lunch or dinner, offering both taste and nutrition in every spoonful.

Beef and Barley Dutch Oven Soup

Beef and Barley Soup is a classic, comforting dish, and making it in a Dutch oven ensures a rich, flavorful broth that perfectly complements the tender beef and chewy barley. The hearty vegetables and earthy barley give this soup a robust, satisfying flavor that makes it a complete meal. Perfect for a cold day, this soup is filling, nutritious, and easy to make in one pot.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup pearl barley, rinsed
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add beef stew meat, browning on all sides. Remove the beef and set aside.
2. In the same Dutch oven, add onion, garlic, carrots, and celery. Cook for about 5 minutes, until softened.
3. Stir in barley, beef broth, diced tomatoes, thyme, and bay leaf. Return the browned beef to the pot.
4. Bring to a boil, then reduce heat and let simmer, covered, for 45-50 minutes, until the beef is tender and the barley is cooked.
5. Remove the bay leaf and adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Beef and Barley Dutch Oven Soup is a deeply satisfying and nourishing dish that combines the richness of beef with the nutty texture of barley. The Dutch oven method allows the flavors to meld together beautifully, creating a thick and hearty broth. This soup is perfect for feeding a crowd or enjoying as a filling dinner on a chilly evening, and it’s a great make-ahead meal that only gets better the next day.

Carrot and Ginger Dutch Oven Soup

The Carrot and Ginger Dutch Oven Soup is a bright and refreshing dish that combines the natural sweetness of carrots with the warmth of ginger. This velvety soup is rich in flavor and nutrients, making it a great choice for a light lunch or a starter to any meal. Cooking it in a Dutch oven ensures that all the ingredients come together perfectly, allowing the carrots to soften and the ginger to infuse the broth with a delightful zing.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 cups carrots, peeled and chopped
• 2 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and grated
• 4 cups vegetable or chicken broth
• 1 tsp ground turmeric
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in carrots and grated ginger, cooking for another 5 minutes until fragrant.
3. Add broth, turmeric, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, covered, for 25-30 minutes, or until the carrots are tender.
4. Using an immersion blender, puree the soup until smooth (or blend in batches in a regular blender).
5. Stir in coconut milk for extra creaminess, and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

The Carrot and Ginger Dutch Oven Soup is a beautifully vibrant and nourishing dish that is both refreshing and comforting. The sweetness of the carrots is perfectly balanced by the zing of ginger, creating a soup that’s flavorful without being overwhelming. Whether enjoyed as a light meal on its own or paired with a sandwich, this soup is an excellent choice for those looking for a healthy and tasty option that’s easy to prepare and full of nutrients.

Tomato Basil Dutch Oven Soup

The Tomato Basil Dutch Oven Soup is a classic comfort food made even more flavorful by slow-simmering in a Dutch oven. With the natural sweetness of tomatoes and the fragrant, peppery notes of fresh basil, this soup is a perfect blend of simplicity and taste. The result is a smooth, velvety texture that’s rich and satisfying. It’s the ideal dish for any season and pairs beautifully with a grilled cheese sandwich for the ultimate comfort meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes)
• 3 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup heavy cream (optional, for creaminess)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in chopped tomatoes and cook for another 5 minutes until they begin to break down.
3. Add vegetable broth, oregano, sugar (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally.
4. Using an immersion blender, puree the soup until smooth (or blend in batches in a regular blender).
5. Stir in fresh basil and heavy cream, if using, and simmer for an additional 5 minutes.
6. Serve hot, garnished with fresh basil leaves.

The Tomato Basil Dutch Oven Soup is a quintessential comfort food with a simple yet rich flavor profile. The slow-simmering process in the Dutch oven allows the tomatoes to release their sweetness, which is beautifully complemented by the fresh basil. This soup is perfect for any occasion, whether it’s a cozy evening at home or a gathering with friends. Pair it with a grilled cheese sandwich for a meal that feels like a warm hug in a bowl.

Sweet Potato and Black Bean Dutch Oven Soup

This Sweet Potato and Black Bean Soup is a flavorful, hearty, and nutritious dish that combines the sweetness of roasted sweet potatoes with the earthiness of black beans. Slow-cooked in a Dutch oven, the ingredients meld together beautifully, creating a rich and savory broth with a satisfying texture. Full of fiber and antioxidants, this soup is perfect for a filling lunch or dinner, and it’s also vegan and gluten-free.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, diced (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the sweet potatoes, black beans, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper. Bring to a boil.
3. Reduce heat and let the soup simmer, covered, for 25-30 minutes, until the sweet potatoes are tender.
4. Using an immersion blender, lightly puree the soup for a thicker consistency while still leaving some chunks of sweet potatoes (or blend in batches in a regular blender).
5. Stir in the lime juice and fresh cilantro.
6. Serve hot, garnished with diced avocado and additional cilantro.

The Sweet Potato and Black Bean Dutch Oven Soup is a perfect balance of sweet, savory, and spicy flavors. The rich sweetness of the roasted sweet potatoes contrasts beautifully with the earthiness of black beans, while the spices and lime add depth and brightness. This is a versatile and filling soup that’s not only comforting but also healthy and packed with nutrients. Whether you’re serving it as a main course or a side dish, this soup will be a hit with everyone.

Split Pea and Ham Dutch Oven Soup

The Split Pea and Ham Dutch Oven Soup is a timeless, hearty dish that combines split peas, savory ham, and vegetables to create a rich, filling, and flavorful meal. Slow-cooked in the Dutch oven, the peas break down to form a creamy base while the ham adds a smoky, salty depth of flavor. This soup is perfect for a cozy dinner, and its heartiness makes it ideal for feeding a crowd.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 1/2 cups dried split peas, rinsed
• 6 cups chicken broth
• 1 lb ham hock or ham bone (or 2 cups diced cooked ham)
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Stir in the split peas, chicken broth, ham hock (or diced ham), thyme, and bay leaf. Bring to a boil.
3. Reduce heat and let simmer, covered, for 60-75 minutes, or until the peas are tender and the soup has thickened.
4. If using a ham hock, remove it from the pot and shred the meat. Return the shredded ham to the soup.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

The Split Pea and Ham Dutch Oven Soup is a classic and comforting dish with deep, savory flavors. The combination of split peas and tender ham creates a hearty, filling soup that’s perfect for chilly evenings or when you need a substantial meal. This recipe is not only delicious but also easy to make, and it’s a great way to use up leftover ham. The soup’s rich texture and smoky flavor will leave everyone asking for seconds.

Chicken and Rice Dutch Oven Soup

Chicken and Rice Dutch Oven Soup is a nourishing and comforting classic, blending tender chicken, soft rice, and a medley of aromatic vegetables. Slowly simmered in a Dutch oven, the broth becomes infused with the flavors of herbs and vegetables, creating a rich, savory base. This soup is perfect for chilly days or when you’re craving something warm and satisfying, and it’s sure to bring a sense of comfort and warmth to any table.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 cup uncooked white or brown rice
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the rice, chicken broth, chicken, thyme, rosemary, salt, and pepper. Bring to a boil.
3. Reduce heat, cover, and let simmer for 30-35 minutes, until the rice is tender and the chicken is cooked through.
4. Remove the chicken, shred it with a fork, and return it to the soup.
5. Serve hot, garnished with fresh parsley and a squeeze of lemon if desired.

This Chicken and Rice Dutch Oven Soup is a wholesome, filling meal that’s perfect for any time of the year. The tender chicken and rice, paired with a rich, herb-infused broth, make this a comforting dish that’s great for family dinners or for reheating throughout the week. The simplicity of the ingredients and the warmth of the flavors make it a timeless recipe that everyone will love.

Butternut Squash and Sage Dutch Oven Soup

This Butternut Squash and Sage Soup is a beautifully creamy and aromatic dish that brings out the natural sweetness of the squash, complemented by the earthy notes of fresh sage. Made in a Dutch oven, the soup has a velvety texture and a deeply flavorful broth, making it the ideal cozy meal for fall or winter. With a touch of creaminess, this soup is comforting, warming, and sure to be a crowd-pleaser.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 6 cups vegetable or chicken broth
• 1 tsp ground nutmeg
• 1 tbsp fresh sage leaves, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (for creaminess)
• Pumpkin seeds or croutons (for garnish)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed butternut squash, stirring to coat with the oil. Cook for another 5 minutes until slightly softened.
3. Pour in the broth, add nutmeg and sage, and bring the soup to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
5. Stir in the heavy cream or coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with pumpkin seeds or croutons.

Butternut Squash and Sage Dutch Oven Soup is the perfect way to celebrate the flavors of fall. The creamy texture and savory-sweet taste of the squash, combined with the fresh aroma of sage, make this soup a cozy favorite for chilly days. Simple, delicious, and easy to make, this soup will become a go-to for seasonal comfort.

Italian Wedding Dutch Oven Soup

Italian Wedding Soup is a hearty and flavorful dish that combines tender meatballs, leafy greens, and small pasta in a rich, savory broth. Made in a Dutch oven, this soup is a satisfying blend of textures and flavors. It’s perfect for when you’re looking for something filling yet light. The meatballs add a delightful richness, while the vegetables and pasta make each spoonful satisfying and complete.

Ingredients:

• 1 lb ground pork or beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 6 cups chicken broth
• 1/2 cup small pasta (such as acini di pepe or orzo)
• 4 cups fresh spinach or escarole, chopped
• Fresh parsley and grated Parmesan, for garnish

Instructions:

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, salt, and pepper. Form small meatballs and set aside.
2. Heat olive oil in a Dutch oven over medium heat. Add the meatballs, browning them on all sides, then remove and set aside.
3. In the same pot, add the onion, garlic, and carrots, cooking until softened, about 5 minutes.
4. Pour in the chicken broth and bring to a boil. Add the pasta and cook for 6-8 minutes, or until nearly tender.
5. Return the meatballs to the pot and add the spinach. Simmer for another 5 minutes until the meatballs are cooked through and the greens are wilted.
6. Serve hot, garnished with fresh parsley and extra Parmesan.

Italian Wedding Dutch Oven Soup is a cozy, filling dish that’s ideal for any occasion, especially for family dinners. The tender meatballs and flavorful broth make it incredibly satisfying, while the pasta and greens add a delightful texture. This soup is a crowd-pleaser that combines the best of Italian comfort food in every spoonful.

Note: More recipes are coming soon!