08/18/2026
🍲 6 Cozy Soup Recipes You Should Try
Save this collection for soup season! From hearty Hamburger Soup and creamy Cheeseburger Soup to comforting Chicken Tortilla and Chicken Noodle Soup, there’s something here for every craving.
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1️⃣ HAMBURGER SOUP
🛒 Ingredients
1 tbsp olive oil
1 lb ground beef
1 medium onion, diced
1 celery stalk, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
5 cups beef broth
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 tbsp Worcestershire sauce
1 tsp Italian seasoning
Salt and black pepper, to taste
3 cups frozen mixed vegetables
Fresh parsley, for serving
👩🍳 Instructions
1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
2. Add onion and celery and cook for 3–4 minutes. Stir in garlic and cook for 30 seconds.
3. Add potatoes, beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, and Italian seasoning.
4. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
5. Stir in the frozen vegetables and simmer another 5–7 minutes.
6. Season with salt and pepper and finish with fresh parsley.
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2️⃣ CHEESEBURGER SOUP
🛒 Ingredients
1 lb ground beef
4 tbsp unsalted butter, divided
1 medium onion, diced
3/4 cup diced carrots
3/4 cup diced celery
1 tbsp Italian seasoning
1/2 tsp dried oregano
Salt and black pepper, to taste
3 large russet potatoes, peeled and diced
3 cups chicken broth
1/4 cup all-purpose flour
4 cups shredded sharp cheddar cheese
1/2 cup milk
1/4 cup sour cream
👩🍳 Instructions
1. Brown the ground beef in a large pot. Drain and set aside.
2. Melt 1 tbsp butter in the same pot. Add onion, carrots, and celery and cook until softened.
3. Stir in Italian seasoning, oregano, potatoes, chicken broth, and cooked beef. Simmer until potatoes are tender.
4. In a small saucepan, melt the remaining butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened.
5. Stir the milk mixture into the soup. Reduce heat to low and gradually add cheddar until melted.
6. Stir in sour cream, season to taste, and serve hot.
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3️⃣ CREAMY BUTTERNUT SQUASH SOUP
🛒 Ingredients
1 large butternut squash, peeled, seeded, and cubed
4 cups chicken or vegetable broth
1 large onion, chopped
1 tsp minced garlic
4 tbsp unsalted butter
1/2 cup heavy cream
1 tsp pumpkin pie spice
1 tsp salt
2 tbsp brown sugar
Black pepper, to taste
👩🍳 Instructions
1. Melt butter in a large pot. Add onion and cook for 4–5 minutes until softened.
2. Add garlic and cook for 30 seconds.
3. Add butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until very tender.
4. Carefully blend until completely smooth using an immersion blender.
5. Stir in heavy cream, pumpkin pie spice, brown sugar, salt, and black pepper.
6. Warm gently for another 2–3 minutes and serve.
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4️⃣ CREAMY CHICKEN TORTILLA SOUP
🛒 Ingredients
2 boneless, skinless chicken breasts
1/4 cup taco seasoning
1 can (4 oz) diced green chiles
1 can (15.5 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (15.25 oz) whole-kernel corn, drained
4 cups chicken broth
2 cups shredded Mexican cheese blend
1 cup heavy cream
Tortilla strips or chips, for serving
Fresh cilantro
Avocado, optional
👩🍳 Instructions
1. Add chicken, taco seasoning, green chiles, black beans, tomatoes, corn, and chicken broth to a large pot.
2. Bring to a gentle boil, reduce heat, cover, and simmer for about 20 minutes or until the chicken reaches 165°F.
3. Remove chicken, shred it with two forks, and return it to the pot.
4. Reduce heat to low and stir in heavy cream.
5. Gradually stir in cheese until melted and creamy.
6. Serve topped with tortilla strips, cilantro, and avocado.
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5️⃣ 7-CAN TACO SOUP
🛒 Ingredients
1 can (15.5 oz) pinto beans
1 can (15.25 oz) Southwest-style corn
1 can (15.25 oz) black beans
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes
1 can (12.5 oz) chunk chicken breast, drained
1 can (10 oz) mild green enchilada sauce
1 oz taco seasoning
2 tsp minced garlic
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp kosher salt
For Serving:
Shredded cheddar-jack cheese
Sour cream
Tortilla chips
Fresh cilantro
👩🍳 Instructions
1. Drain and rinse the pinto and black beans.
2. Add all soup ingredients to a large pot and stir well.
3. Bring to a gentle boil over medium-high heat.
4. Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally.
5. Taste and adjust seasoning.
6. Serve with cheese, sour cream, tortilla chips, and fresh cilantro.
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6️⃣ CREAMY CHICKEN NOODLE SOUP
🛒 Ingredients
2 tbsp olive oil
1 1/2 cups diced yellow onion
1 1/2 cups sliced celery
1 1/2 cups sliced carrots
2 lbs boneless, skinless chicken
1 tsp kosher salt
1/2 tsp black pepper
3–4 sprigs fresh thyme
1 sprig fresh rosemary
Small bunch fresh parsley
6 cups chicken broth
2 cups egg noodles
1 cup heavy cream
👩🍳 Instructions
1. Heat olive oil in a large soup pot. Add onion, celery, and carrots and cook for 5 minutes.
2. Add chicken, salt, pepper, thyme, rosemary, parsley, and chicken broth.
3. Bring to a boil, reduce heat, and simmer until the chicken reaches 165°F.
4. Remove the chicken, shred it, and return it to the pot. Discard herb stems.
5. Add egg noodles and simmer according to package directions until tender.
6. Reduce heat to low, stir in heavy cream, and warm through without boiling.
7. Taste, adjust seasoning, and serve hot.
✨ Six comforting soups, one collection worth saving!
