15 Cozy Fall Soups Worth Making Again and Again

Once the maple out back starts turning, I pull my big soup pot out of the cupboard and it rarely goes back in before April. These days I mostly cook for Tom and me, but soup is the one thing I still make by the gallon, because somebody always stops by hungry. This list covers the creamy ones, the brothy ones and a few that are really dinner in a bowl. My one piece of advice is to cook more than you need, then tuck the extra away in the freezer for a lazy night.

1) Roasted Butternut Squash Soup

Roasting the squash first is the whole secret here, because the oven browns the edges and pulls out a natural sweetness you never get from simmering alone. The finished soup is silky, lightly spiced with cinnamon and nutmeg, and a lovely deep orange. A little cream and a spoonful of maple syrup round it out while keeping it firmly on the savory side.

Ladle this into wide bowls and swirl a little extra cream on top for a pretty finish. A crusty loaf of bread and a simple salad of greens, dried cranberries and toasted pecans make it a full fall supper. For a dinner party, I serve small cups of it as a starter before roast chicken or pork.

Ingredients

1 large butternut squash (about 3 pounds), peeled, seeded and cubed

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 cups low sodium chicken or vegetable broth

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon maple syrup

1/2 cup heavy cream

Toasted pumpkin seeds, for serving

Cut the squash into even 1 inch cubes so every piece roasts at the same pace and none of them scorch. To make peeling easier, poke the whole squash a few times and microwave it for 3 minutes to soften the skin. This soup freezes well before the cream goes in, so I freeze it in portions for two and stir in a splash of cream as it reheats.

Instructions

Preheat your oven to 400F. Cover a big rimmed sheet pan with foil or a piece of parchment so cleanup is easy.

Pile the cubed squash, onion, carrots and whole garlic cloves onto the pan. Pour the olive oil over the top, add the salt and pepper, and toss it all together with clean hands so every piece gets a light coat.

Slide the pan into the oven for 35 to 40 minutes. Give everything a stir about halfway through. You want the squash soft enough that a fork slides right in and a few edges turning golden brown.

Tip the vegetables into a large soup pot, scraping in every bit of the browned goodness from the pan. Pour in the broth, then add the cinnamon, nutmeg and maple syrup. Bring it up to a gentle bubble over medium heat and let it go for 10 minutes.

Take the pot off the burner and puree it with a stick blender until there are no lumps left. With a regular blender, do a few small batches, never fill the jar more than half full, and crack the lid so the steam has somewhere to go.

Pour in the cream and heat it over low just until warm, without letting it boil. Add salt to taste, then serve with pumpkin seeds and a little drizzle of cream on each bowl.

Every year my garden hands me more butternut squash than two people could ever eat, and this is where most of it ends up. Tom likes his with a grilled cheese on the side for dipping.

If you plan to freeze a batch, leave the cream out until you reheat it. Stir it in at the very end and nobody will guess it spent a month in the freezer.

2) Homemade Chicken Noodle Soup

This is the plain, honest chicken noodle soup everyone needs in their back pocket, with a clear golden broth, soft vegetables and big tender strands of chicken. Simmering the chicken breasts right in the stock flavors both at once, so there is no separate pot to wash. A small squeeze of lemon right before serving wakes the whole thing up.

Nothing beats this on a cold evening with a stack of saltine crackers and a few slices of buttered bread. It is the pot I carry over to a friend who is under the weather or a neighbor with a new baby. When the whole family visits, I leave it on the stove and let everyone help themselves.

Ingredients

2 tablespoons butter

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

3 stalks celery, sliced

3 cloves garlic, minced

8 cups low sodium chicken broth

1 1/2 pounds boneless skinless chicken breasts

1 teaspoon dried thyme

2 bay leaves

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 cups wide egg noodles

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

Leftover noodles soak up broth overnight and turn soft, so when I know we will have extra I cook them separately and add them to each bowl. Keeping the pot at a bare simmer while the chicken poaches keeps the meat tender instead of stringy. That squeeze of lemon at the end really wakes up the broth, so please do not skip it.

Instructions

Set a big Dutch oven over medium heat and melt the butter. Toss in the onion, carrots and celery and let them cook for 6 to 8 minutes, giving them a stir every so often, until the onion turns soft and see through.

Add the garlic and stir for about a minute, just until you can smell it.

Pour in all of the broth and lay the chicken breasts in whole. Add the thyme, bay leaves, salt and pepper. Once it boils, turn the heat down so it barely bubbles, set the lid on at an angle and cook for 15 to 20 minutes. The chicken is done when a thermometer in the center reads 165F.

Move the chicken to a cutting board and give it 5 minutes to rest. Pull it apart into small shreds with a pair of forks.

Bring the pot back up to a boil and drop in the noodles. Give them 6 to 8 minutes in the bubbling broth. They should be tender with a little bite left.

Fish out the bay leaves. Add the shredded chicken back to the pot along with the parsley and the lemon juice, then simmer for another 2 minutes so the chicken warms up. Check the salt and ladle it out while it is good and hot.

I raised three kids on this soup and it showed up any time somebody had a fever or a scraped knee. Now I make it when a grandbaby is under the weather and Tom drives it over still hot.

For a freezer batch, boil the noodles on their own and add a handful to each bowl. Left sitting in the broth, they swell up and go soft overnight.

3) Broccoli Cheddar Soup

This bowl is thick, cheesy and packed with little bits of tender broccoli and shredded carrot. A quick roux of butter and flour gives it body, and a pinch of dry mustard sharpens the cheddar so it tastes like real cheese instead of something from a packet. Blending just part of the pot keeps it creamy while leaving plenty to chew on.

Hollowed out sourdough bread bowls turn this into a cozy treat that feels like a meal out. A crisp apple and walnut salad on the side cuts through all that cheese. For lunch, a small cup alongside half a turkey sandwich is just right for Tom and me.

Ingredients

4 tablespoons butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/4 cup all purpose flour

3 cups low sodium chicken broth

2 cups whole milk

1 cup half and half

5 cups small broccoli florets

2 medium carrots, shredded

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon dry mustard

8 ounces sharp cheddar cheese, freshly shredded

Shredding your own cheddar from a block makes all the difference, since bagged cheese is coated with starch that keeps it from melting smoothly. Let the pot sit off the heat for a minute or two before adding the cheese to help it stay silky. Rewarm leftovers slowly over low heat, stirring often, so the cheese does not separate.

Instructions

Set a large pot over medium heat and melt the butter. Cook the onion in it for about 5 minutes, until tender, then add the garlic and stir for 30 seconds more.

Scatter the flour over the onions and keep stirring for 1 to 2 minutes. This short cook gets rid of any pasty flour flavor.

Whisk in the broth a little at a time, then follow with the milk and the half and half, whisking until there are no lumps at all. Let it come up to a soft simmer, stirring often so the bottom does not scorch.

Add the dry mustard, salt and pepper along with the broccoli and shredded carrots. Turn the heat down to medium low and simmer for 15 to 20 minutes. The broccoli should be tender and the soup thick enough to cling to the back of a spoon.

If you like it smoother, give roughly a third of the pot a few pulses with a stick blender, leaving lots of broccoli pieces whole.

Lower the heat as far as it goes and add the cheese one handful at a time, letting each handful melt before the next goes in. Keep it from boiling after the cheese is added, since high heat makes it gritty. Ladle it out and serve it at once.

This is how I got three picky kids to eat broccoli, and it still works on my grandkids today. It tastes like the bread bowl kind you buy at a cafe, and it is done in about 45 minutes.

Shred your own cheddar from a block for this one. The bagged kind is coated to keep it from clumping, and that coating keeps it from melting smoothly.

4) Loaded Baked Potato Soup

Picture a baked potato with everything on it, then turn it into a thick and creamy soup and you have this one. Bacon drippings give the base a smoky backbone, and mashing half the potatoes right in the pot thickens it without any fuss. Sour cream, sharp cheddar and green onions go on top so every spoonful tastes fully loaded.

Set the toppings out in little bowls so everyone can load up their own, just like a baked potato bar. A few extras like chopped chives, jalapeno slices or crushed crackers add some fun variety. A simple green salad with ranch dressing rounds out the meal, and it is a great one for a game day crowd.

Ingredients

6 slices bacon, chopped

1 medium yellow onion, diced

3 cloves garlic, minced

1/3 cup all purpose flour

4 cups low sodium chicken broth

2 cups whole milk

3 pounds russet potatoes, peeled and cut into 1/2 inch cubes

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

3 green onions, sliced

Russets are the right choice here because their starchy flesh breaks down and thickens the soup naturally. Cut the cubes evenly to 1/2 inch so they all soften at the same time and none stay hard in the center. When reheating leftovers, add a splash of milk, since the potatoes keep thickening the soup as it sits in the fridge.

Instructions

Put the chopped bacon in a big Dutch oven over medium heat and cook for 8 to 10 minutes, until crispy. Scoop the bacon out with a slotted spoon and let it drain on paper towels. Leave about 2 tablespoons of the fat behind in the pot.

Cook the onion in that fat for 5 minutes, until it softens. Add the garlic and stir for 30 seconds, then sprinkle the flour over everything and stir for another minute.

Whisk in the broth and the milk a little at a time until the base is smooth. Add the potato cubes, salt and pepper and bring it to a simmer.

Leave the lid off and cook over medium low for 15 to 20 minutes, stirring frequently. The potatoes are ready when they fall apart as soon as you press one against the pot.

Grab a potato masher and mash roughly half of the potatoes right there in the soup. This thickens it nicely and still leaves lots of chunky bites.

Pull the pot off the heat. Fold in the sour cream plus 1 cup of the cheddar and stir until melted. Serve each bowl with the rest of the cheese, the bacon and a scattering of green onions.

When the whole family is home and everyone is starving after raking leaves, this is what I put on the stove. Tom claims he only wants a small bowl and then goes back for a second one every time.

This soup keeps getting thicker in the fridge. Add a splash of milk or broth when you warm it back up and it will loosen right up.

5) Zuppa Toscana

This Italian style soup brings together crumbled sausage, crisp bacon, thin slices of potato and dark leafy kale in a creamy, peppery broth. Everything happens in one big pot, and the browned sausage and bacon flavor the broth as it cooks. A pinch of red pepper flakes adds a gentle warmth that builds with each spoonful.

Pair it with warm breadsticks and a big green salad with Italian dressing for a dinner that feels like an evening out. The bowls look lovely with a little extra Parmesan and a crack of black pepper on top. It is hearty enough to feed a houseful of hungry grandsons after a long afternoon of raking leaves.

Ingredients

1 pound bulk mild or hot Italian sausage

4 slices bacon, chopped

1 medium yellow onion, diced

4 cloves garlic, minced

6 cups low sodium chicken broth

2 cups water

1 1/2 pounds russet potatoes, halved lengthwise and thinly sliced

1/2 teaspoon crushed red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon black pepper

4 cups chopped kale, stems removed

1 cup heavy cream

Grated Parmesan cheese, for serving

Slice the potatoes thin and even, about 1/4 inch, so they turn tender in that short simmer without falling apart. Strip the kale off its tough stems by pulling the leaves through your fingers, and chop it small so it softens in just a few minutes. For a milder pot when the grandkids visit, use mild sausage and set the red pepper flakes on the table instead.

Instructions

Crumble the sausage into a big Dutch oven set over fairly high heat. Break it up with a spoon as it cooks for 7 to 8 minutes, until there is no pink left and it reads 160F. Spoon it into a bowl.

Put the bacon in the same pot and cook it for 6 to 8 minutes, until crispy. Add it to the bowl with the sausage, then pour off the grease, keeping just 1 tablespoon in the pot.

Let the onion cook in that little bit of fat for 5 minutes. Add the garlic and stir for 30 seconds.

Add the broth and water, then the potato slices, red pepper flakes, salt and pepper. Once it boils, let it simmer for 12 to 15 minutes, until a fork slides easily through the potatoes.

Spoon the sausage back in, plus most of that bacon, keeping a little aside for the top. Add the kale and let the pot bubble gently for 3 to 4 minutes, until the greens soften and turn deep green.

Turn the heat down and pour in the cream. Let it warm for about 2 minutes, being careful not to let it boil. Ladle into bowls and finish with the saved bacon and some Parmesan.

My middle son ordered this every time we went out to eat, so I finally figured out how to make it at home. Now he asks for it whenever he comes home for a Sunday dinner.

Kale is sturdy enough to hold up in leftovers. Spinach works too, but stir it in right before serving because it wilts quickly.

6) White Chicken Chili

This creamy white chili swaps the usual tomatoes and ground beef for shredded chicken, tender white beans and mild green chiles. Cumin and oregano give it a warm southwest flavor, and a little cream cheese melts in for a rich, velvety broth. Mashing some of the beans thickens the pot naturally, so it eats like a true chili.

A pan of warm cornbread and a bowl of crunchy tortilla chips make this feel like a party. I like to add sliced jalapenos, lime wedges and a dollop of sour cream to the topping spread so everyone builds their own bowl. It is a great choice for a football Sunday when people drift in and out of the kitchen.

Ingredients

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 (4 ounce) cans diced green chiles

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon kosher salt

4 cups low sodium chicken broth

1 1/2 pounds boneless skinless chicken breasts

3 (15 ounce) cans great northern beans, drained and rinsed

1 cup frozen corn

4 ounces cream cheese, cubed and softened

1/2 cup sour cream

2 tablespoons chopped fresh cilantro

Let the cream cheese soften fully and cut it into small cubes so it melts into the broth without leaving white specks. Boneless thighs work beautifully in place of the breasts and stay juicier if the chili simmers a little longer than planned. This chili tastes even better the next day and reheats nicely over low heat with a splash of broth to loosen it.

Instructions

Get the oil warm in a big pot on medium. Soften the onion in it for 5 minutes. Add the cumin, oregano, salt, garlic and green chiles and stir for about a minute, until the spices smell warm.

Add the broth and tuck the chicken breasts down into it. Once it boils, drop the heat, put the lid on and let it cook gently for 15 to 20 minutes. A thermometer in the chicken should read 165F.

Move the chicken to a board and shred it into strands with two forks.

While you shred, tip the corn and beans into the pot. Ladle out about a cup of the beans with a little liquid, smash them in a bowl and return the mash to the pot. This makes the chili thick and hearty.

Add the cream cheese and sour cream and stir over low heat for about 3 minutes, until they melt into the broth and it turns creamy.

Put the chicken back in the pot and let it simmer for 5 minutes. Taste and add salt if it needs it. Scatter the cilantro over the top and serve with tortilla chips, sliced avocado or a handful of shredded Monterey Jack.

I make a double batch of this whenever the family gathers to watch football, and the pot is always scraped clean by halftime. Even my son in law, who swears he is not a chili guy, goes back for more.

Lay out a little toppings bar with chips, avocado, shredded cheese and lime wedges. Everybody builds their own bowl and you get to sit down.

7) Creamy Tomato Basil Soup

This smooth tomato soup is rich and bright at the same time, with sweet softened onion, plenty of garlic and a handful of fresh basil. Letting the tomato paste toast in the pot adds a deep, almost roasted flavor that canned soup simply cannot match. Cream and Parmesan go in at the end for a velvety finish.

Grilled cheese sandwiches cut into strips for dunking are the classic partner, and the grandkids think it is the best supper there is. For grownups, a few crunchy croutons and a drizzle of good olive oil on top dress it up nicely. I also pour it into a thermos for Tom to take along on cool days out in the garden.

Ingredients

3 tablespoons butter

1 tablespoon olive oil

1 medium yellow onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

2 (28 ounce) cans whole peeled tomatoes

2 cups low sodium chicken or vegetable broth

1 teaspoon sugar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup fresh basil leaves, plus more for serving

3/4 cup heavy cream

1/4 cup grated Parmesan cheese

Canned whole tomatoes are usually a better choice than winter fresh ones, since they are packed at peak ripeness. Keeping the soup below a boil once the cream goes in prevents it from curdling against the acidic tomatoes. I like to make a double batch and freeze half before adding the cream and Parmesan, then finish it after thawing.

Instructions

Put a large pot over medium heat and melt the butter together with the olive oil. Cook the onion for 6 to 8 minutes, until it is soft and starting to turn golden around the edges.

Add the garlic and the tomato paste. Stir constantly for 2 minutes, until the paste deepens to a rusty red color.

Pour in the canned tomatoes and all their juice, breaking them up with a wooden spoon as you go. Add the broth, sugar, salt and pepper.

Let it come to a boil, then turn the heat down and simmer with the lid off for 20 minutes. Stir every so often until it has thickened a little.

Drop in the basil leaves and puree the soup with a stick blender until smooth. If you are using a regular blender, work in small batches and leave the lid cracked to let steam out.

Stir in the cream and Parmesan and heat over low for 2 to 3 minutes, keeping it below a boil. Taste it, and if your tomatoes were on the sour side, add another pinch of sugar or salt. Top each bowl with some torn basil.

Tomato soup with grilled cheese was the most requested dinner in our house for about twenty years. This version takes only a little longer than opening a can, and it is so much better.

In late summer I make this with garden tomatoes, but good canned whole tomatoes give the most reliable flavor all year long.

8) French Onion Soup

Slowly caramelized onions are the heart of this classic, cooked low and slow until they turn jammy and deeply browned. A splash of white wine lifts up all the flavor stuck to the pot, and beef broth turns it into a rich, savory soup. Each bowl gets a thick slice of toasted bread and a blanket of melted Gruyere.

This soup is a meal in itself, so I serve it with a simple green salad tossed in a sharp vinaigrette to balance the richness. Remind everyone the bowls are very hot and set each one on a small plate or napkin to carry to the table. It makes a lovely starter for a special dinner, or a cozy supper for two on a quiet night.

Ingredients

4 tablespoons butter

1 tablespoon olive oil

4 large yellow onions (about 3 pounds), thinly sliced

1 teaspoon sugar

1 teaspoon kosher salt

3 cloves garlic, minced

1/2 cup dry white wine

2 tablespoons all purpose flour

8 cups low sodium beef broth

2 sprigs fresh thyme

1 bay leaf

6 thick slices French bread, toasted

2 cups shredded Gruyere cheese

Patience is the whole secret, so resist cranking the heat to rush the onions or they will scorch before they turn sweet. If a dark crust builds on the bottom of the pot, add a tablespoon of water and scrape it up to fold that flavor back into the onions. Toasting the bread until it is completely dry keeps it from going to mush under the cheese.

Instructions

Put the butter and oil in a big Dutch oven on medium and let the butter melt. Pile in the sliced onions, then sprinkle the salt and sugar over them and stir so every slice is coated.

Let the onions cook for 45 to 60 minutes, stirring about every 5 minutes. If they start browning too fast, turn the heat down. You are looking for very soft, sticky onions with a deep brown color.

Add the garlic and give it a minute. Next comes the wine, so scrape the bottom of the pot to loosen all the browned bits, then let it bubble until almost all the wine is gone.

Dust the flour over the onions and stir for a minute. Pour in the beef broth, drop in the thyme sprigs and bay leaf, and let it come to a boil. Turn the heat down and simmer for 20 minutes, then pull out the thyme stems and the bay leaf.

Turn on the broiler and set a rack about 6 inches below it. Place oven safe bowls on a rimmed sheet pan and fill them with soup.

Lay a slice of toasted bread on each bowl and pile on a big handful of Gruyere. Slide them under the broiler for 2 to 4 minutes, keeping a close eye, until the cheese bubbles and gets brown spots.

This one asks for some patience, but most of that time is just an occasional stir while I flip through a magazine. It feels like a special night out, and Tom and I love it on a cold Saturday.

If you do not have oven safe bowls, toast the bread with cheese on a sheet pan under the broiler and float it on top.

9) Beef and Barley Soup

This thick, rustic soup is loaded with chunks of tender beef, earthy mushrooms, carrots and plump pearl barley. Browning the beef well at the start builds a rich, meaty flavor that carries through the whole pot. The barley soaks up the broth as it cooks, making it hearty enough to call it a full dinner.

Serve big bowls of this with warm biscuits or a slice of crusty rye bread for a true stick to your ribs dinner. It is the kind of meal Tom asks for after a day of yard work, and it fills up a crowd of hungry grandkids too. A simple dish of pickles and sharp cheese on the side makes it feel like a farmhouse supper.

Ingredients

2 pounds beef chuck roast, cut into 1 inch cubes

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 medium yellow onion, diced

3 medium carrots, peeled and sliced

3 stalks celery, sliced

8 ounces cremini mushrooms, sliced

3 cloves garlic, minced

2 tablespoons tomato paste

8 cups low sodium beef broth

1 teaspoon dried thyme

2 bay leaves

3/4 cup pearl barley, rinsed

Chuck roast is the right cut here because its marbling melts into the broth over the long simmer and leaves the beef tender. Crowding the pot steams the meat instead of browning it, so stick with those two batches even when it feels slow. Barley keeps soaking up liquid as the soup sits, so add a cup or two of broth when you reheat leftovers.

Instructions

Blot the beef cubes dry with paper towels and sprinkle the salt and pepper over every side. Get the oil shimmering in a big Dutch oven over fairly high heat.

Brown the beef in two batches, giving each batch 4 to 5 minutes and turning the pieces so several sides get a good dark crust. Set the browned beef aside on a plate.

Drop the heat to medium. Add the mushrooms, celery, carrots and onion and cook them for 8 minutes, scraping the bottom of the pot as you go, until the vegetables soften and the mushrooms give off their juices.

Add the garlic and tomato paste and stir for 1 minute. Put the beef and its juices back in the pot, then add the broth, thyme and bay leaves.

Bring everything to a boil. Cover the pot, turn the heat down low and let it simmer gently for 45 minutes.

Add the barley and continue to simmer with the lid slightly ajar for another 40 to 45 minutes. It is done when the barley is plump and soft and the beef breaks apart with a fork. Pull out the bay leaves, add salt if it needs it and dish it up.

This is what I make the first weekend it is truly cold outside. The whole house smells wonderful, and one big pot gives Tom and me dinner for two nights plus a lunch or two.

Leftovers thicken a lot overnight because the barley keeps soaking up liquid. Stir in a little water or broth when you warm it up.

10) Split Pea Soup with Ham

Thick, smoky and comforting, this split pea soup gets most of its flavor from a meaty ham bone simmered right along with the peas. The peas slowly break down into a naturally creamy soup without a drop of cream. Extra diced ham stirred in at the end makes every spoonful hearty and satisfying.

Crusty bread or warm cornbread is a must for dunking into this thick, hearty soup. I like to top each bowl with a scattering of chopped parsley and a few crisp croutons for some crunch. It is a thrifty way to stretch the holiday ham into another family meal, and it feeds a crowd for very little.

Ingredients

1 pound dried green split peas, rinsed and sorted

1 tablespoon olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

8 cups low sodium chicken broth

1 meaty ham bone or 2 smoked ham hocks

2 cups diced cooked ham

1 teaspoon dried thyme

2 bay leaves

1/2 teaspoon black pepper

Kosher salt, to taste

No need to soak split peas overnight, because they break down on their own during the long simmer. Keep the heat low and scrape the bottom of the pot each time you stir, since scorched peas will flavor the whole batch. The soup thickens a great deal in the fridge, so plan on thinning leftovers with water or broth as they warm.

Instructions

Put the split peas in a colander and rinse them well, picking out any little stones or shriveled peas you spot.

Warm the oil in your Dutch oven on medium. Soften the celery, carrots and onion for 6 to 8 minutes, until softened, then add the garlic and stir for a minute.

Now add the ham bone, the rinsed peas, the broth, pepper, thyme and bay leaves. When it boils, lower the heat and set the lid on partway. Let it simmer somewhere between 1 hour and 1 hour 15 minutes, and stir it about every quarter hour, since the peas like to settle and stick.

Once the peas have fallen apart and the soup is thick and smooth, take out the ham bone and the bay leaves. Pull off any meat clinging to the bone, chop it up and throw the bone away.

Add the chopped meat and the diced ham to the pot and simmer for another 10 minutes.

Taste the soup before you add any salt, because the ham already brings plenty. If it is thicker than you want, loosen it with a splash of hot broth or water.

After every Easter and Christmas ham, I save the bone just for this soup. It costs pennies, and it fills my freezer with lunches for weeks.

No ham bone on hand? Smoked ham hocks give the same deep flavor, and most grocery stores carry them near the bacon.

11) Chicken Tortilla Soup

This zesty soup has a light, tomato and chili broth full of shredded chicken, black beans and sweet corn. Chicken thighs stay juicy as they simmer and add more flavor than breasts would. The real fun is in the toppings, with crispy tortilla strips, creamy avocado and fresh cilantro piled high on every bowl.

Turn dinner into a little fiesta by serving cheese quesadillas or a plate of nachos on the side. It is mild enough for the grandkids, and the grownups can add hot sauce or extra jalapeno to their own bowls. I also like to serve it in small mugs as a warm starter before a taco night.

Ingredients

1 tablespoon olive oil

1 medium yellow onion, diced

1 jalapeno, seeded and minced

3 cloves garlic, minced

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 teaspoon kosher salt

1 (14.5 ounce) can fire roasted diced tomatoes

6 cups low sodium chicken broth

1 1/2 pounds boneless skinless chicken thighs

1 (15 ounce) can black beans, drained and rinsed

1 cup frozen corn

2 tablespoons fresh lime juice

Tortilla strips, avocado and cilantro, for serving

Thighs stay juicy here even if they simmer a little longer, which is why I prefer them over breasts for this soup. For crisp homemade strips, slice corn tortillas thin, toss them with a little oil and salt, and bake at 400F for 8 to 10 minutes until golden. Store the toppings separately from leftover soup so the strips stay crunchy.

Instructions

Get the oil warm in a big pot on medium. Add the onion and jalapeno and cook them for 5 minutes, until they soften.

Sprinkle in the cumin, chili powder and salt, add the garlic, and stir for a minute so the spices bloom.

Pour in the tomatoes with their juice and the broth, then tuck the chicken thighs into the liquid. Bring it to a boil, turn down the heat, cover and simmer for 20 minutes, until the chicken registers 165F.

Move the chicken to a cutting board and pull it apart with two forks.

Tip the corn and black beans into the pot and give it 5 minutes of simmering. Stir the chicken back in along with the lime juice. Give it a taste and add more salt if needed.

Ladle the soup into bowls and pile on the tortilla strips, chopped avocado and cilantro. Add a little shredded cheese or a spoonful of sour cream if you like, and set out lime wedges for squeezing over the top.

This one is lighter than a lot of fall soups, but the toppings make it feel like a party. It is our favorite when the grandkids come over, because they love building their own bowls.

Bake your own tortilla strips by slicing corn tortillas, tossing them with oil and salt, and baking at 400F for about 10 minutes.

12) Classic Minestrone Soup

This chunky Italian vegetable soup is full of carrots, zucchini, green beans, kidney beans and small pasta in a tomato broth. It is filling, healthy and very forgiving, so you can swap in whatever vegetables you have on hand. A shower of Parmesan and a drizzle of olive oil on top make it special.

Focaccia or a crusty baguette on the side makes this feel like a meal at a little Italian trattoria. It is a wonderful option when meatless friends come to dinner, since the broth is all vegetable. I often make a big pot on Sunday and pack it for lunches with a wedge of cheese and some fresh fruit.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

1 medium zucchini, diced

4 cloves garlic, minced

1 teaspoon dried Italian seasoning

1 (28 ounce) can diced tomatoes

6 cups low sodium vegetable broth

1 (15 ounce) can kidney beans, drained and rinsed

1 cup cut green beans

1 cup small pasta, such as ditalini

2 cups fresh baby spinach

1 teaspoon kosher salt

Grated Parmesan cheese, for serving

If you have a Parmesan rind in the fridge, drop it in with the broth for a deeper, savory flavor and fish it out before serving. Cut the vegetables to about the same small dice so they cook evenly and every spoonful gets a little of everything. Leftovers thicken overnight because the pasta keeps drinking broth, so add water as you rewarm them.

Instructions

Pour the olive oil into a big pot set on medium. Once it is warm, add the celery, carrots and onion and let them go for 7 minutes, until the onion turns soft.

Add the Italian seasoning, garlic and zucchini and give it 2 more minutes.

Add the tomatoes with all their juice, the broth and the salt. Bring the pot to a boil, then turn it down and simmer for 15 minutes, until the vegetables are tender.

Add the kidney beans, green beans and pasta. Let it simmer for 9 to 11 minutes, stirring once in a while to keep the pasta off the bottom. Stop when the pasta is soft and the green beans still have a little crunch.

Add the spinach and stir for about a minute, until it wilts. If the pasta has soaked up too much liquid and the soup looks thick, add a little hot broth or water.

Taste and season with more salt and pepper as needed. Ladle into bowls and finish with lots of Parmesan and a little drizzle of your best olive oil.

I make minestrone whenever my garden is overflowing or the fridge needs cleaning out, so no two pots are ever the same. It is the meatless supper that even Tom never complains about.

If you are planning on leftovers, cook the pasta separately and add it to each bowl. That way it stays firm instead of soaking up all the broth.

13) Hearty Lentil Soup

This lentil soup is earthy, filling and incredibly budget friendly, with tender lentils, vegetables and a smoky hint of paprika. Lentils need no soaking, so the whole pot is ready in less than an hour. A handful of spinach and a squeeze of lemon at the end keep it fresh and bright.

Warm pita triangles and a dollop of plain yogurt give each bowl a Mediterranean feel. A little crumbled feta on top and a side of roasted carrots make it a satisfying supper. It is my favorite Friday meal during Lent, and it costs only a few dollars to feed the whole family.

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 1/2 cups dried brown or green lentils, rinsed

1 (14.5 ounce) can diced tomatoes

6 cups low sodium vegetable broth

1 bay leaf

1 teaspoon kosher salt

3 cups chopped fresh spinach

1 tablespoon fresh lemon juice

Skip red lentils for this soup, since they melt into mush long before brown or green lentils turn tender. The lemon juice at the end brightens all those earthy flavors, so add a little more if the soup still tastes flat. It freezes well for up to 3 months, which makes it a nice one to portion out for two.

Instructions

Warm the oil in a big pot on medium. Cook the celery, carrots and onion for 7 to 8 minutes, until they soften and pick up a little color.

Add the garlic, cumin and smoked paprika and stir for a minute, until fragrant.

Add the lentils, tomatoes with their juice, broth, bay leaf and salt, then bring the pot up to a boil.

Lower the heat, set the lid on partway and let it cook gently for 30 to 35 minutes, giving it an occasional stir. The lentils should be tender but not mushy. If the soup thickens too much before they are done, add a little water.

Take out the bay leaf. For a thicker texture, puree about 2 cups of the soup with a stick blender or regular blender and stir it back in.

Toss in the spinach, squeeze in the lemon juice and give it 2 minutes, just until the greens collapse. Taste it and add more salt and a little black pepper if needed. Serve with a hunk of crusty bread for dipping.

This is my favorite thrifty supper, and it fills you up more than you would expect. I keep a bag of lentils in the pantry all winter just for this.

Brown or green lentils hold their shape best. Red lentils will melt into a much softer, almost creamy soup, which is lovely but different.

14) Creamy Chicken Wild Rice Soup

This thick, creamy soup brings together nutty wild rice, tender chicken, mushrooms and vegetables in a cozy, herb scented broth. Cooking the chicken right in the soup keeps it moist and adds flavor to the base. A cup of cream at the end makes it rich and silky without being too heavy.

On the first snowy evening of the year, this is the soup I reach for, with soft dinner rolls and a dish of butter. A spinach salad with sliced apples and a light vinaigrette adds some crunch and color. For a ladies lunch, I serve it in pretty teacups with a plate of chicken salad sandwiches.

Ingredients

4 tablespoons butter

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

8 ounces cremini mushrooms, sliced

3 cloves garlic, minced

1/3 cup all purpose flour

6 cups low sodium chicken broth

3/4 cup uncooked wild rice blend

1 1/2 pounds boneless skinless chicken breasts

1 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup heavy cream

Use a wild rice blend rather than pure wild rice, because pure wild rice can take close to an hour to soften. The rice keeps soaking up broth as it sits, so expect leftovers to be much thicker and loosen them with broth over low heat. Adding the cream only at the end and keeping it below a boil keeps the soup smooth instead of grainy.

Instructions

Melt the butter in your Dutch oven on medium. Add the mushrooms, celery, carrots and onion and cook for 8 minutes, until everything softens and the mushrooms pick up some color.

Add the garlic and stir for 30 seconds, then sprinkle the flour over everything and stir for 1 to 2 minutes so it cooks.

Whisk the broth in a little at a time until smooth. Stir in the thyme, salt, pepper and wild rice, then lay the chicken breasts in the pot.

Once it boils, lower the heat, put the lid on and let it cook for 25 minutes. The chicken is ready at 165F. Lift the chicken out onto a board.

Keep the soup covered and simmering for another 20 to 25 minutes, until the wild rice is soft and some of the grains have burst open. Shred the chicken while you wait.

Return the chicken to the pot along with the cream and keep it over low heat for 3 to 5 minutes, never letting it boil. Thin it with a little broth if needed, then taste for salt and serve.

This is the soup I carry to neighbors after a new baby or a hard week. It reheats perfectly and feels like a warm hug in a bowl.

Wild rice blends cook at different speeds, so check your package. Taste a few grains and keep simmering until they are tender and some have split.

15) Italian Wedding Soup

This light and comforting soup is full of tiny, tender meatballs, little pasta and leafy greens in a clear chicken broth. The meatballs poach in the pot itself, so there is no frying or extra pan to wash. A handful of grated Parmesan on top ties it all together with a salty finish.

Big bowls of this alongside a basket of crusty Italian bread make a light yet filling supper. The tiny meatballs are perfect for little hands, so it is a favorite with the youngest grandkids. It also makes a lovely first course for a holiday dinner, served in small bowls before the main event.

Ingredients

1/2 pound ground beef

1/2 pound ground pork

1/3 cup plain breadcrumbs

1/4 cup grated Parmesan cheese, plus more for serving

1 large egg

2 tablespoons chopped fresh parsley

1 teaspoon kosher salt, divided

1 tablespoon olive oil

1 medium yellow onion, diced

2 medium carrots, peeled and diced

2 stalks celery, diced

8 cups low sodium chicken broth

3/4 cup acini di pepe or orzo pasta

4 cups chopped escarole or baby spinach

Wet your hands before rolling the meatballs so the mixture does not stick and each ball comes out smooth and round. Mix the meat just until combined, since overworking it makes the meatballs dense and tough. For two, roll all 40 meatballs, freeze half on a sheet pan, then bag them for a quick soup another night.

Instructions

In a mixing bowl, combine the ground pork and beef with the egg, breadcrumbs, parsley, Parmesan and half a teaspoon of the salt. Work it together lightly with your fingers, then roll the mixture into small 1 inch balls. You should end up with about 40.

Heat the oil in your Dutch oven on medium. Soften the celery, carrots and onion in it for about 6 minutes.

Pour in the broth, add the rest of the salt and bring it to a boil over high heat.

Turn the heat down to a steady simmer and carefully drop the meatballs in one by one. Leave them alone for 10 minutes so they set and hold together. No stirring yet.

Pour in the pasta and let it bubble for 8 to 10 minutes. The pasta should be soft and the meatballs should hit 160F in the middle.

Add the greens and give them 2 minutes to wilt. Season to taste and finish each bowl with more grated Parmesan.

My grandkids love hunting for the little meatballs in their bowls, so this never lasts long enough for leftovers. It looks like something from a restaurant, yet it is honestly an easy pot of soup with a playful twist.

Roll the meatballs ahead of time and keep them in the fridge for up to a day. Then the soup itself comes together in about half an hour.

Before You Start Cooking

Nearly every soup here keeps in the freezer for about three months. I chill mine fast, pour it into zip bags and freeze them lying flat so they stack like books. When you can, hold back the noodles, pasta and cream and add them on reheating day so everything tastes just made.

I hope one or two of these earn a permanent spot in your kitchen the way they have in mine. Warm up some good bread, set out a few extra bowls and enjoy a slow supper with whoever wanders in.