As the temperature drops this month, the desire to eat warm foods for every meal only grows. That means that we all need to bulk up the soup section of our recipe boxes ASAP. We thought we'd give you a head start!

On this page:

Parve

Meat

Dairy

Parve

1. Mushroom-Leek Soup by Mirel Freylich

You’d be surprised by how much leek adds to soup. It has a buttery texture and flavor and enhances soups a lot more than onions.

2. Potato-Leek Soup by Leah Leora

A classic soup made with leeks, potatoes, and onions simmered in vegetable stock.

3. Zucchini-Cauliflower-Leek Soup by Chanie Nayman

4. Lentil Soup by Beth Warren

As the weather drops, our urge for something warm and comforting to eat increases. A lot of kids are more likely to eat something healthy in a soup. Here’s my lentil soup recipe from my book Secrets of a Kosher Girl.

5. Cauliflower Soup with Button Mushroom Croutons by Rorie Weisberg

Soups are a great way to help you stay hydrated, especially in the winter. They contain lots of liquid and, of course, salt! That’s what makes them so great for retaining hydration. Veggies themselves contain water, too, plus fiber and low-glycemic carbohydrates. This soup is one of my latest favorites.

6. Hawaij Ginger Split Pea Soup by Tanya Ohana

This hearty and filling split pea soup is just what you want to eat for dinner on long and cold winter nights. The earthy flavors from the ginger, pumpkin, chickpeas, and hawaij are a welcome change from your standard split pea soup. Resist the tempation to skip some steps and dump everything in at once; you’ll want to follow the sauté process as directed for best results.

7. Creamy Turmeric Cauliflower Soup by Dorothy Calimeris and Ana Reisdorf

Turmeric is the darling of the anti-inflammatory spices. For best absorption by the body, turmeric should be combined with pepper. This soup gets its creamy texture from coconut milk, but other nondairy milk can be used instead.

8. Speedy Ramen Japanese Noodle Soup by Nadine Horn and Jörg Mayer

Homemade ramen soup is totally different from the highly processed packages you find in any corner store. No synthetic flavor enhancers for us! We pack our ramen broth full of fresh vegetables, miso, and tofu.

9. Cabbage Soup from the Dining In Cookbook

10. Cream of Any Veggie Soup by Rorie Weisberg

This recipe was based on what veggies I had in the house. Feel free to adjust with what you have. Squash or zucchini is great. Substitute one root veggie for another. I’ve made this countless times and it’s always different and always delicious. It’s the perfect way to add a veggie to any main and side for a nutritious, filling dinner. Enjoy!

11. Indian Cream of Tomato Soup by Paula Shoyer

12. Sweet Potato Bean Chili by Amy Kritzer

13. Green Health Soup from the Dining In Cookbook

High in calcium and vitamins. Helps to cleanse the system and boost immunity.

14. Roasted Eggplant Tomato Soup by Zest Bake Shop

Roasting the different elements of this soup will help caramelize the veggies and truly gives the soup an incredible depth of flavor. A hand immersion blender can be used in place of a traditional blender or food processor. This soup is flavorful, chunky, and very filling!

15. Yemenite Pumpkin and Carrot Soup by Amelia Saltsman

Traditional Yemenite seasonings—cumin, coriander, and black pepper—give a lift to this vegetable blend. Or use hawaij, the Yemenite spice blend for soups and stews. Carrots balance the flavors of the squash, especially if yours turns out not to be very sweet. This soup is lovely as is, or dressed up with a swirl of pesto.

16. Tuscan Bean Soup from the Dining In Cookbook

A really hearty soup for a chilly winter night.

17. Freekeh Vegetable Soup by Adeena Sussman

It’s not all palm trees and hot beaches; Tel Aviv has a winter, too, bringing hard rain and strong winds that practically make you beg for a bowl of soup. Freekeh (smoked, cracked wheat) adds both body and flavor to this one. Though most wheat in Israel is imported, a small amount is harvested locally every spring. In Arab communities, prized young green wheat is picked and dried in the field over wood to create freekeh (pronounced “freaky” in Israel), a beguiling grain that can be used a million ways (though some of the freekeh I buy here is local, much of it is imported from Turkey).  If you throw in a little extra, its starch makes the soup grow thick, so that one minute you have a normal broth and the next you’re looking at almost-porridge . . . but in the best possible way. The freekeh adds just a wisp of smoky flavor, as though a blown-out match had passed through each spoonful for a second.

18. Vegan Thai Noodle Soup by Kelly Cohen

Creamy spicy Asian soup, served with noodles.

19. Tomato-Onion Soup with Egg Dumplings by Estee Kafra

This recipe combines my two favorite soups, French onion and tomato, with filling and hearty results. Perfect for after a fast.

20. Quinoa, Vegetable and Red Lentil Soup by Elky Friedman

This thick and flavorful soup is loaded with protein from two sources— quinoa and red lentils. And don’t worry if you think your children (or husband!) won’t eat it because they hate lentils. Red lentils disintegrate as they cook! Instead, the protein and vitamins will be absorbed into the liquid, so you will benefit from their nutritional value and flavor. Thank you, Estie H.

21. Cauliflower Soup by Rachel

Easy and yummy!

22. Squash Pear Soup by Estee Kafra

You can make this soup either dairy or parve. The pears add a sweet, mellow taste that complements the squash amazingly.

23. Roasted Pumpkin Soup by Estee Kafra

The bountiful pumpkins that dot the landscape this time of year piqued my interest and led me to concoct this delicious soup. A little more sophisticated than butternut squash, and surprisingly less orange in color, the outcome was even better than I imagined! Go for it!

24. Chickpea Soup by Levana Kirschenbaum

25. Soup of Comfort by Susan Samet

This soup is an old-fashioned welcome dish anytime I make it – it permeates the house with love and warmth, and there is always plenty for sharing with whoever comes in and smells its inviting aroma.

26. Tasty Tomato Soup from the Dining In Cookbook

27. Mushroom Barley Soup Done Right by Renee Muller

I know what you are thinking. Really? Mushroom Barley? Hold it, hold it. This is no ordinary Mushroom Barley Soup. This is Mushroom Barley Soup, done right. This is the kind of soup that will sit in my freezer all winter long, divided into small portions, so that Child A will be able to have some any time she wants, without having to wait too long for it to defrost. It’s the perfect Motza’ei Shabbos, Erev Shabbos, before supper is ready, once supper is done, after homework, before bedtime, Sunday lunch, anytime really kinda soul food. Yes. Now you understand.

28. Soothing Sunchoke Soup by Gabe Garcia

As the weather starts to get colder, it’s best to take comfort delicious food. This silky blended sunchoke soup is just the recipe to warm you to the core this fall and winter. If you’ve never used a Jerusalem artichoke, there’s no better time or place to start.

29. Blended Vegetable Soup by Avigail Deutsch

30. Hearty Bean Soup by Leah Barzel

Looking for something warm and filling, a slight change of pace from your usual vegetable soup? Try this for great flavor.

31. Creamy Carrot Soup by Brynie Greisman

Rice is used as a thickener in this winter soup. For a cozy touch, serve it in mugs; it’s a blended soup and can be eaten without a spoon.

32. Pumpkin Soup with Coriander and Pecan Pesto by Temi Philip

An orange vegetable soup with all fresh ingredients, enhanced by this unique pesto.

Meat

1. Easy Jamaican Chicken Soup by Estelle Chait

Jamaican chicken soup is delicious, spicy , and full of flavor. With this easy recipe, your soup will come out perfect every time. When selecting your veggies for the soup, choose between Jamaican sweet potato, normal sweet potato, acorn, or butternut squash – or use some of each! You can also serve with dumplings – or matzo balls, for a fun mashup. Recipe courtesy of Temima Markowitz and Leora Chait.

2. Beer and Beef Soup by Michal Frischman

After spending five solid minutes looking at beer labels to determine the difference between ale, lager, and stout, I did the sensible thing and googled it to learn that they are indeed different, and ale is the one you want to cook with beef. It worked out.

3. Classic and Scrumptious Cabbage and Flanken Soup by Elizabeth Kurtz

There is never a drop of this soup left. In fact, as I make it the family is ladling it out to make sure I’ve made it just right…or so they say. It’s hearty and rich from the melt-in-your-mouth flanken, and yet the broth is light and very flavorful. The vegetables make it very filling, so it is really a meal in a bowl. This classic soup gets a bit of a makeover with the addition of bay leaf, for flavor, and lemon juice, which acts as an acid to balance the sweetness of the other ingredients.

4. Roasted Garlic-Potato Soup from the Dining In Cookbook

A sumptuous and creamy-smooth potato soup with deep flavor from roasted  garlic and sauteed onions.

5. Meaty Potato Soup by Fleshigs Magazine

A delicious meat and potatoes soup that is hearty and filling.

6. Umami Stew by Michal Frischman

As I type these words, rain is falling in sheets from the sky and I know I’m going to be craving something cozy come dinnertime. This takes a little prep, but the end result is well worth it!

7. Semi-Homemade Light "Ramen" Bowl by Michal Frischman

For the days when I lack the foresight to put up a roasted bone broth 24 hours in advance, the days my husband’s on a business trip and I want something more substantial than scrambled eggs for dinner, the days I’m feeling under the weather and want to nip it in the bud, and the days when I want a dinner that’s light on calories but heavy on flavor. Sometimes those are all one day.

8. Crockpot Onion and Flanken Soup by Naomi Nachman

Who doesn’t love a big bowl of onion soup? However, making it can be time-consuming, as you have to sauté the onions for a long time while stirring them. This recipe allows you to skip the sautéing, as your crock pot does all the work for you.

9. Butternut Squash Soup by Rachel

Hearty and delicious!

10. Easy Chicken Tortilla Soup by Batsheva Kanter

I call this Easy Chicken Tortilla Soup but it’s even easier than easy. The most time consuming part of this recipe is sauteing the onions. My sisters in law Chana and Nava both asked me for a quick easy one pot dinner recipe that tastes really good. This fits both criteria and it’s delicious and tastes gourmet.

11. Spicy Potato Soup by Chanie Nayman

I love anything made with a little heat. And what I love even more about this recipe is that it tastes like it has a lot more ingredients than it does because of the meat and heat combo.

12. Tomato Basil Soup by Chef Zissie

This is an amazingly quick recipe IF you have really good chicken stock or leftover chicken soup. It’s important to have a really good base to have a flavorful soup!

13. Ramen Soup by Michal Frischman

A traditional ramen is made with a dashi, which is broth made by steeping kombu (edible kelp) an katsuobushi flakes (preserved and fermented tuna) and straining the resulting liquid. I’ve never found kosher katsuobushi, never mind being able to use it in a fleishig stock, and my grocery store stopped stocking kombu, but there are plenty of other umami sources in this stock, so you won’t even miss them. The beef fry seems a bit out of left field, but it imparts a distinct smokiness that really brings this to another level. I make a huge pot of broth and freeze into individual portions for a quick and easy meal.

14. Chicken Soup with "Knaidlach" by Estee Kafra

This soup is filling and satisfying and can be a whole meal-in-one. The julienned vegetables give it a beautiful presentation as well. If you don’t eat gebrochts, these chicken balls are the perfect substitute for knaidlach.

15. Hearty Chicken and Bean Soup by Brynie Greisman

Not your typical chicken soup! It is chock-full of fiber, protein, and veggies. I served it recently at a family gathering, and my three-year-old picky eater granddaughter “zooped” it up straight from the bowl, smacking her lips, much to my delight and to the major mortification of my daughter-in-law.

16. Roasted Turkey Noodle Soup by Brynie Greisman

17. Smoky Butternut Squash Soup by Estee Kafra

The smoky flavor of beef fry is said to be similar to bacon. Here it’s used to flavor the soup and then as a garnish as well.

Dairy

1. Butternut Squash Soup with Horseradish Cream by Manischewitz

2. Dairy Corn Soup from the Dining In Cookbook

Something new and yummy.

3. Onion Soup Ravioli by Michal Frischman

This is more of a ravioli stew, with all the carb comfort and the comforting flavors of onion soup. If you're short on time, you can make the sauce in advance and just cook the ravioli when you're ready to go.

4. Roasted Corn Soup by Sina Mizrahi

The arrival of summer produce is a pleasure I look forward to every year. The season is bursting with colors and flavors! This soup highlights corn’s inherent sweetness, turning it into a perfectly light and delicious meal.

5. Cream of Mushroom Soup by Chaya Lallunk

This rich, creamy soup is the perfect starter for a milchig meal.

6. White Velvet Garden Soup by Faigy Grossman

Rich and creamy, this savory soup is easy to create and a satisfying treat to the palate! I chose the cauliflower not just for its flavors, but also to cut down on carbs.

7. Tomato Soup with Garlic Bread and Bulgarian Cheese by Temi Philip

This dairy soup is a great meal on its own for a winter evening.  

8. Creamed Vegetable Soup by Brynie Greisman

A recipe is merely a guideline. Feel free to add more or less of an ingredient to personalize it a bit. You can even sub other veggies. I present it the way I make it and we like it. All you need to round out the meal is a fresh salad with some feta cheese and a good piece of whole-grain toast.
 

Originally published November 2017. Updated and improved January 2026