There are few things as comforting as a bowl of soup. Whether it's chilled and refreshing or warm and hearty, we can never get enough. And although we have a lot — seriously, a lot — of soup recipes, there are certain ones we always keep in our back pockets. So we asked our editors to pick some of their favorites from over the years, and their selections include everything from Basque garlic soup to creamy tomato soup and Korean rice cake soup. There are 13 total, and hopefully they'll become new favorites for you, too. Read on to find out how to make them all.
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Roasted Cauliflower Soup with Cumin
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For this deeply satisfying soup, chefs Anna Trattles and Alice Quillet roast cauliflower with cumin seeds and curry powder to intensify the flavor, then simmer it with onion and water to make an unfussy, spice-inflected puree.
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02of 13
Rocket Soup (Shorbat Jarjir)
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A blend of spinach, cilantro, and arugula anchors this delicate soup from Yasmin Khan, author of Zaitoun. Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop of yogurt enrich the soup without weighing it down. Great soups are all about balance, and this one nails it.
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03of 13
Sopa de Ajo (Basque Garlic Soup)
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"Basque Garlic Soup, or sopa de ajo, is a balm for a cold day," F&W food editor Kelsey Youngman writes. "It's a piping hot bowl of garlicky, smoky broth, filled with tendrils of eggs and thickened with bread, heightened with a splash of sherry vinegar. This version, from writer and cookbook author Marti Buckley, calls for bread that's very well-toasted — almost burnt — in olive oil to add body and roasted depth. The piquant broth is infused with an entire head of garlic. Best of all, it comes together in under an hour and tastes even better the day after it's made."
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04of 13
Smoked Brisket Noodle Soup
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This down-home bowl comes from the brain of Griffin Bufkin, proprietor of Southern Soul Barbeque in St. Simons Island, Georgia, who showcases his restaurant's fantastic barbecued brisket in each smoky bite. Paired with tender egg noodles, okra, corn, and lima beans, this soup is perfect.
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05of 13
Ribollita
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This Tuscan ribollita recipe from chef Adam Leonti yields six to eight servings. Be sure to have grated Parmesan cheese on hand for serving, as well olive oil for drizzling.
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06of 13
Caldo de Pollo
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Barely covering the chicken legs with water, along with a few aromatics, produces a flavorful and rich chicken stock that's lightly spiced with jalapeños and sweet tomatoes. This version is pretty mild; if you want a spicier broth, use a paring knife to cut small incisions in each chile before adding them to the soup. Read John Paul Brammer's essay, "The Healing Magic of Caldo de Pollo."
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"Everybody" Potato-Leek Soup
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You can serve this soup so many different ways: with a dollop of crème fraîche and smoked salmon, topped with roasted broccoli florets and shredded cheddar cheese, or simply plain, as it has a mellow, delicious flavor on its own. Left as a chunky-style soup, it eats like a chowder, while the pureed version has a silky and light texture rich enough to be served chilled, if desired. Read Emily Nunn's essay, "'Everybody Soup' Has Something for Everyone."
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08of 13
Orzo and Chickpeas with Turmeric-Ginger Broth
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Coconut milk and fresh lime juice are natural partners to ginger and turmeric; here they come together to form a restorative tea-based broth that's delicious studded with chickpeas and pasta.
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09of 13
Burmese Samusa Soup
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This vegan soup from Desmond Tan's Burma Superstar in San Francisco features a broth that's seasoned with black mustard seeds, cumin, and turmeric. Fresh cabbage, herbs, and chiles top each ample bowl, contrasting tender lentils and potatoes with a pleasing crunch.
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10of 13
Tteokguk (Korean Rice Cake Soup)
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This soup, cookbook author Ann Taylor Pittman writes, is "great any time but especially on a chilly night when you crave a piping-hot bowl of brothy soup with alluring textures and rich, soulful flavors."
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11of 13
Chicken Pozole Verde
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There are many variations of pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Culinary writer and cookbook author Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
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12of 13
Collard Greens Ramen
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Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka-mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl.
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13of 13
Creamy Tomato Soup with Buttery Croutons
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This comforting, creamy tomato soup relies on pantry staples such as canned whole tomatoes, garlic, onion, and extra-virgin olive oil. Freshly made brown butter croutons add contrasting crunch and a touch of richness. Best of all, you can enjoy a bowl in just 30 minutes.
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