50+ Delicious Winter Soup Recipes for Family Dinners

As the temperatures drop and winter settles in, there’s nothing quite like a warm bowl of soup to comfort the soul.

Whether you’re looking for something hearty and filling or light and nutritious, winter soups offer a myriad of flavors and ingredients to keep you cozy during the cold months.

From classic recipes like creamy tomato basil to more adventurous options like curried lentil and sweet potato, soups can be customized to suit every palate and dietary preference.

In this article, we’ve compiled a list of 50+ winter soup recipes that will not only warm you up but also nourish your body.

So grab your favorite bowl, and let’s dive into a world of delicious, comforting soups that will make winter a little more bearable!

50+ Delicious Winter Soup Recipes for Family Dinners

With these 50+ winter soup recipes, you’ll never be at a loss for a comforting meal to warm you up on chilly days.

From traditional favorites to innovative new dishes, there’s something for everyone in this collection.

Not only are these soups easy to prepare, but they can also be made in large batches, perfect for meal prepping or feeding a crowd.

So, whether you’re enjoying a quiet night at home or hosting a gathering with friends and family, these soups are sure to impress.

Embrace the winter season with hearty, flavorful bowls that celebrate the best of comfort food.

Creamy Sweet Potato and Ginger Soup

This creamy sweet potato and ginger soup is a heartwarming bowl of comfort that combines the natural sweetness of sweet potatoes with the subtle spiciness of ginger. It’s perfect for a cold winter evening, offering a velvety texture and rich flavor with every spoonful. The coconut milk adds a creamy depth, while the ginger gives it a refreshing, warming kick.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Add garlic and ginger, cooking for another 2 minutes until fragrant.
3. Add sweet potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
5. Stir in the coconut milk and season with salt and pepper.
6. Simmer the soup for another 5 minutes to let the flavors meld together.
7. Serve hot, garnished with fresh cilantro.

This sweet potato and ginger soup is not only nutritious but also has an inviting color and smooth texture. It’s an easy recipe for winter, making it perfect for both family dinners and entertaining guests.

Hearty Italian Sausage and Kale Soup

This hearty Italian sausage and kale soup is packed with flavor and nutrients. It’s a perfect blend of protein-rich sausage, nutrient-dense kale, and tender potatoes, all simmered together in a savory broth. The combination of ingredients creates a deeply satisfying soup that will keep you warm and full during the cold winter months.

Ingredients:

• 1 lb Italian sausage, casing removed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 3 large potatoes, diced
• 4 cups fresh kale, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. In a large pot, brown the sausage over medium heat, breaking it into crumbles. Once browned, remove the sausage and set it aside.
2. In the same pot, sauté the onion and garlic in the sausage drippings until softened, about 5 minutes.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Add the kale and cooked sausage back to the pot. Simmer for an additional 5 minutes until the kale is wilted.
5. Stir in the heavy cream and season with salt, pepper, and red pepper flakes (if desired).
6. Serve hot with crusty bread on the side.

This Italian sausage and kale soup is perfect for those who crave a heartier winter meal. The cream adds a luxurious touch, while the kale brings a nutritious balance, making it a go-to winter recipe that feels both indulgent and wholesome.

Rustic Roasted Butternut Squash Soup

Roasted butternut squash soup is a simple yet elegant dish that celebrates the natural sweetness of the squash, enhanced by the roasting process. The caramelized edges of the squash give this soup a rich, smoky flavor, while the addition of herbs like thyme elevates the dish to a winter staple that’s both nourishing and comforting.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Heavy cream (optional, for drizzling)

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
3. Add the roasted butternut squash, vegetable broth, thyme, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper to taste. If desired, drizzle a little heavy cream on top before serving.
6. Serve hot, with a sprinkle of extra thyme for garnish.

Roasting the butternut squash adds depth and complexity to this classic winter soup. It’s perfect for cozy nights when you want something flavorful yet healthy. The creamy texture makes it feel indulgent, while the natural sweetness and spices keep it light and refreshing.

Creamy Mushroom and Wild Rice Soup

This creamy mushroom and wild rice soup is a perfect blend of earthy mushrooms, nutty wild rice, and a velvety broth. It’s a rich and comforting dish, packed with flavor and texture, making it an excellent option for a cozy winter meal. The wild rice adds a chewy bite, while the mushrooms provide a savory umami depth that makes this soup both filling and satisfying.

Ingredients:

• 1 cup wild rice, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 12 oz mushrooms (button or cremini), sliced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook wild rice according to package instructions and set aside.
2. In a large pot, heat olive oil over medium heat. Add onion and sauté until softened, about 5 minutes.
3. Add garlic and mushrooms, cooking until the mushrooms release their moisture and become golden, about 8-10 minutes.
4. Add broth and thyme to the pot, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the cooked wild rice and heavy cream, allowing the soup to simmer for an additional 5 minutes to thicken slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This mushroom and wild rice soup offers a hearty yet elegant option for winter nights. The wild rice and mushrooms provide a satisfying contrast in textures, while the creamy base wraps the dish in warmth and comfort. It’s perfect for serving with crusty bread on the side.

Spiced Carrot and Lentil Soup

Spiced carrot and lentil soup is a flavorful, protein-packed dish that combines the sweetness of carrots with the earthiness of lentils. The spices—cumin, coriander, and turmeric—add a subtle warmth and depth, making this soup an aromatic and nourishing meal for winter. The lentils thicken the soup, while the carrots provide a bright, sweet flavor that balances the spices perfectly.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and turmeric. Stir and cook for 1-2 minutes until fragrant.
3. Add carrots, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the carrots and lentils are tender.
4. Use an immersion blender to puree the soup to your desired consistency, leaving some texture if preferred.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.

This spiced carrot and lentil soup is not only warming and delicious but also packed with nutrients. The lentils provide protein and fiber, making it a wholesome choice for winter meals. The spices and fresh cilantro add a fragrant touch, while the lemon brightens the flavors just before serving.

Chunky Beef and Barley Soup

Chunky beef and barley soup is a hearty and filling dish perfect for cold winter nights. This soup is loaded with tender chunks of beef, wholesome barley, and a medley of vegetables, all simmered in a savory broth. The barley adds a chewy, nutty texture, while the beef provides a rich, meaty flavor that makes this soup comforting and satisfying.

Ingredients:

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 3/4 cup pearl barley
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Brown the beef stew meat in batches, about 4-5 minutes per batch. Remove the beef and set it aside.
2. In the same pot, sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute.
3. Return the beef to the pot, along with beef broth, pearl barley, and bay leaves. Bring to a boil, then reduce the heat and simmer for 45-50 minutes, or until the beef is tender and the barley is cooked.
4. Remove the bay leaves, and season the soup with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This beef and barley soup is the perfect comfort food for a chilly winter day. The slow simmering brings out deep, hearty flavors from the beef and barley, while the vegetables add a layer of freshness and nutrition. It’s a complete meal in a bowl, ideal for a warming family dinner.

Roasted Garlic and Cauliflower Soup

This roasted garlic and cauliflower soup is a creamy, nutrient-packed dish that’s perfect for a chilly winter evening. Roasting the garlic and cauliflower brings out their natural sweetness and enhances their flavor, while the silky texture of the soup makes it feel indulgent without the need for heavy cream. It’s a delicious and light winter meal that’s both comforting and nutritious.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 whole bulb of garlic
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle the cauliflower florets with 1 tablespoon olive oil and spread on a baking sheet. Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and place it on the same sheet. Roast for 30-35 minutes until the cauliflower is golden and the garlic is soft.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Squeeze the roasted garlic cloves into the pot and add the roasted cauliflower. Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. Stir in the nutmeg and season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme.

This roasted garlic and cauliflower soup has a rich, velvety texture and a depth of flavor from the roasted ingredients. It’s a comforting dish that’s light yet full of flavor, making it ideal for a winter evening when you want something both healthy and hearty.

Spiced Pumpkin and Coconut Soup

Spiced pumpkin and coconut soup combines the rich, earthy flavor of pumpkin with the creaminess of coconut milk and a blend of warming spices. The hint of cinnamon and nutmeg pairs perfectly with the pumpkin, while the coconut milk adds a velvety texture. This soup is not only comforting but also brings a touch of tropical flavor to a cold winter day.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups pumpkin puree (fresh or canned)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the pumpkin puree, coconut milk, and vegetable broth. Stir to combine.
3. Add cinnamon, nutmeg, cayenne pepper (if using), and season with salt and pepper. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth. Adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.

This spiced pumpkin and coconut soup is a flavorful and warming dish, perfect for cozying up on a cold day. The sweet and savory elements, paired with the tropical hint of coconut, make this soup a unique and delicious addition to your winter recipe rotation.

Tuscan White Bean and Kale Soup

Tuscan white bean and kale soup is a rustic, hearty dish that brings together creamy white beans and nutrient-packed kale in a flavorful broth. This Italian-inspired soup is a great option for a winter meal, offering a balance of protein, fiber, and leafy greens. The addition of herbs like rosemary and thyme elevates the flavors, making it a comforting yet nutritious choice.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups chopped fresh kale
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Freshly grated Parmesan (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic, rosemary, and thyme, cooking for another 1-2 minutes until fragrant.
3. Add the cannellini beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the chopped kale and simmer for another 5 minutes, until the kale is wilted and tender.
5. Season with salt and pepper to taste.
6. Serve hot, with freshly grated Parmesan on top if desired.

This Tuscan white bean and kale soup is a simple, hearty dish that’s perfect for cold winter days. The beans add creaminess, while the kale brings a vibrant, earthy flavor. It’s a filling soup that’s both nourishing and satisfying, making it an excellent addition to any winter meal plan.

Butternut Squash and Apple Soup

Butternut squash and apple soup is a delightful blend of sweet and savory flavors, making it a perfect choice for the colder months. The natural sweetness of roasted butternut squash pairs beautifully with tart apples, creating a smooth and velvety soup that’s both comforting and light. The touch of cinnamon adds a cozy, warming spice, making this soup ideal for a festive winter meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with 1 tablespoon of olive oil and spread it on a baking sheet. Roast for 25-30 minutes until tender and golden.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the chopped apples and cook for another 3 minutes.
3. Add the roasted squash, vegetable broth, and cinnamon to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme or parsley.

This butternut squash and apple soup is a beautiful balance of sweet and savory flavors, making it a winter favorite. The roasted squash gives it a deep flavor, while the apples add a subtle tartness. It’s a perfect starter for a holiday meal or a simple, satisfying lunch.

Hearty Vegetable and Barley Soup

Hearty vegetable and barley soup is a wholesome, filling dish packed with a variety of vegetables and chewy pearl barley. This soup is a great way to warm up during the colder months, as it’s not only delicious but also loaded with fiber and nutrients. The barley adds a lovely texture, while the vegetables contribute both flavor and color, making this soup a nutritious and satisfying option for winter.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute.
2. Stir in the zucchini, barley, vegetable broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 40-45 minutes, or until the barley is tender.
3. Season with salt and pepper to taste. Remove the bay leaf.
4. Serve hot, garnished with fresh parsley.

This hearty vegetable and barley soup is the ultimate winter comfort food. It’s packed with a variety of vegetables, and the barley makes it extra satisfying. It’s a great way to stay warm and full on a cold winter day, and it’s versatile enough to use any veggies you have on hand.

French Onion Soup

French onion soup is a timeless classic that’s perfect for winter. The rich, caramelized onions create a deep, savory broth, which is topped with crusty bread and melted Gruyère cheese for the ultimate comforting meal. This soup is slow-cooked to perfection, allowing the flavors to fully develop, making it an indulgent treat on cold evenings.

Ingredients:

• 4 large onions, thinly sliced
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon flour
• 6 cups beef or vegetable broth
• 1/2 cup white wine (optional)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Baguette slices
• Gruyère or Swiss cheese, grated

Instructions:

1. In a large pot, melt the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 30-40 minutes.
2. Stir in the garlic and flour, cooking for another minute. Add the broth, white wine (if using), thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Preheat the broiler. Ladle the soup into oven-safe bowls. Top with baguette slices and sprinkle generously with grated Gruyère cheese.
4. Place the bowls under the broiler until the cheese is melted and bubbly, about 3-5 minutes.
5. Serve hot.

French onion soup is a rich, decadent dish that’s perfect for special occasions or when you want to impress guests. The combination of caramelized onions, flavorful broth, and melted cheese makes it an irresistible winter favorite, warming both body and soul.

Creamy Chicken and Wild Rice Soup

Creamy chicken and wild rice soup is a hearty, comforting dish that’s perfect for cold winter nights. The combination of tender chicken, nutty wild rice, and creamy broth creates a satisfying meal that’s packed with flavor. This soup is easy to prepare and can be made in one pot, making cleanup a breeze. It’s a great way to use leftover chicken or rotisserie chicken for a quick and nutritious dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup wild rice, rinsed
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
2. Add the wild rice and chicken broth, bringing to a boil. Reduce heat and simmer for about 45 minutes, or until the rice is tender.
3. Stir in the cooked chicken, heavy cream, thyme, salt, and pepper. Heat through for an additional 5-10 minutes.
4. Serve hot, garnished with fresh parsley.

Creamy chicken and wild rice soup is a rich and satisfying dish that’s perfect for a family dinner. The combination of flavors and textures makes it a beloved comfort food during the winter months, and it’s sure to warm you up from the inside out.

Curried Lentil and Sweet Potato Soup

Curried lentil and sweet potato soup is a vibrant and nutritious dish that’s both hearty and flavorful. The earthiness of lentils combined with the natural sweetness of sweet potatoes and the warmth of curry spices creates a delightful soup that’s perfect for winter. This soup is not only satisfying but also packed with protein, fiber, and vitamins, making it a healthy choice for cold days.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 cup red lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, ginger, and curry powder, cooking for another minute until fragrant.
2. Add the red lentils, sweet potato, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
3. Stir in the coconut milk and season with salt and pepper. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
4. Serve hot, garnished with fresh cilantro.

Curried lentil and sweet potato soup is a flavorful and nourishing dish that’s perfect for those cold winter evenings. The warming spices and creamy texture make it an excellent choice for a comforting meal that will leave you feeling satisfied and healthy.

Split Pea and Ham Soup

Split pea and ham soup is a classic winter dish that’s hearty and comforting. Made with split peas, savory ham, and vegetables, this soup is a great way to utilize leftover ham and is perfect for meal prep. The combination of flavors creates a rich and satisfying soup that’s sure to please the whole family. This recipe is simple to prepare and can be made in a slow cooker or on the stovetop.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 pound split peas, rinsed
• 6 cups chicken or vegetable broth
• 2 cups diced ham
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, sautéing until softened, about 5-7 minutes. Stir in the garlic and cook for another minute.
2. Add the split peas, broth, ham, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the peas are tender.
3. Remove the bay leaf and use an immersion blender to blend the soup until smooth or leave it chunky for a heartier texture.
4. Serve hot.

Split pea and ham soup is a fulfilling and comforting dish that brings warmth and flavor during the winter months. It’s not only delicious but also an economical meal that makes use of pantry staples and leftover ham, making it an excellent choice for a cozy night in.

Note: More recipes are coming soon!