Here are 29 cozy soups and stews to warm up any weeknight, complete with quick notes on flavors, easy swaps, and make-ahead tips.
- Classic Chicken Noodle: Comfort in a bowl with tender chicken, veggies, and egg noodles; add a splash of lemon and dill for brightness. Cook noodles separately to avoid sogginess.
- Creamy Tomato Basil: Silky, tangy tomato with cream (or coconut milk) and fresh basil. Add a Parmesan rind while simmering for depth.
- Beef and Barley Stew: Browned beef, onions, carrots, and nutty barley in a rich broth. Great in the slow cooker; freezes well.
- Butternut Squash Soup: Naturally sweet and velvety; finish with chili oil or browned butter sage. Vegan-friendly with coconut milk.
- Hearty Lentil Soup (Mediterranean): Lentils with tomatoes, cumin, garlic, and greens. A squeeze of lemon at the end lifts everything.
- Potato Leek Soup: Rustic and creamy without much cream; blend smooth or leave chunky. Top with chives and crispy bacon or mushrooms.
- Tuscan White Bean and Kale (Ribollita-style): Cannellini, tomatoes, kale, and herbs; thickened with stale bread. Even better the next day.
- Thai Coconut Chicken (Tom Kha): Bright, aromatic coconut broth with lemongrass, galangal, and lime. Use mushrooms and tofu to make it vegetarian.
- Weeknight Pho: Quick broth boosted with star anise, cinnamon, and fish sauce; thin beef or chicken cooks in-bowl. Load up with herbs and lime.
- Miso Soup with Tofu and Mushrooms: Fast, savory umami with wakame and scallions. Don’t boil miso; whisk it in off heat.
- Chili con Carne: Slow-simmered beef, beans (optional), and chiles; adjust heat to taste. Serve with cornbread and sharp cheddar.
- Vegetarian Three-Bean Chili: Smoky and hearty with chipotle, cocoa, and tomatoes. Add bulgur or quinoa for extra body.
- Chicken and Wild Rice Soup: Earthy wild rice in a creamy, herbed base with carrots and celery. Use rotisserie chicken for a shortcut.
- Creamy Mushroom and Thyme: Deeply savory with mixed mushrooms and a splash of sherry. Blitz part of it for extra creaminess without extra cream.
- French Onion Soup: Caramelized onions in beefy broth topped with cheesy toasts. Patience with the onions makes the magic.
- Minestrone: Brothy Italian veggie soup with beans and pasta; finish with pesto. Cook pasta separately to keep leftovers fresh.
- New England Clam Chowder: Creamy, briny, and bacon-kissed with tender potatoes. For a lighter take, try a milk-cornstarch base.
- Smoky Corn Chowder: Sweet corn with smoked paprika and peppers; add bacon or smoked tofu. Coconut milk makes it dairy-free.
- Pozole Rojo: Hominy stew in a red chile broth with pork or chicken. Pile on cabbage, radish, and oregano for crunch and freshness.
- New Mexican Green Chile Stew: Roasted green chiles, potatoes, and pork; bright, warm heat. Swap in chicken or beans for a lighter version.
- Moroccan Chickpea and Sweet Potato: Spiced with cumin, coriander, and cinnamon; finish with harissa and lemon. Naturally vegan and freezer-friendly.
- Irish Lamb Stew: Tender lamb, root vegetables, and thyme in a rich, simple broth. Serve with crusty bread or colcannon.
- Ethiopian Misir Wot: Spicy red lentil stew with berbere and niter kibbeh (or olive oil). Serve with injera or rice; vegan by default.
- Chicken and Sausage Gumbo: Roux-based, deeply flavored with the Cajun trinity and filé or okra. Best made a day ahead.
- Tortilla Soup: Tomato-chile broth with shredded chicken, corn, and crispy tortilla strips. Avocado, queso fresco, and lime are key toppings.
- Split Pea with Ham: Smoky, creamy texture from long-simmered peas; add carrots and celery. Use smoked paprika for a vegetarian twist.
- Greek Avgolemono: Silky chicken-lemon-egg soup with orzo or rice. Temper the eggs carefully for a luscious finish.
- Quick Weeknight Ramen: Simple miso or shoyu base with mushrooms, greens, and jammy eggs. Add a spoon of tahini for body.
- Caldo Verde: Portuguese potato and kale soup with chorizo (or smoked paprika chickpeas). Olive oil and garlic make it sing.
Tips to make any soup or stew cozier
- Build flavor: Brown proteins and aromatics, deglaze with wine or vinegar, and consider umami boosters (soy, miso, anchovy, Parm rind, fish sauce).
- Texture: Thicken with a light roux, blended beans, or a portion pureed; finish with cream, coconut milk, or a pat of butter.
- Balance: Add acid (lemon, vinegar), heat (chile), and freshness (herbs) right before serving.
- Make-ahead: Most improve overnight. Cook pasta/rice separately and add per serving to avoid mush.
- Freezer savvy: Skip or undercook potatoes and greens; add dairy after reheating; cool quickly before freezing.
- Serve with: Warm bread, cornbread, rice, polenta, or a crisp salad to round out the meal.
