As the leaves turn golden and the air grows crisp, it’s time to start thinking about the comfort foods that make the holidays feel like home. And what’s cozier than a warm, comforting bowl of soup on a chilly Thanksgiving Day? This year, why not try something new with one of these 18 heartwarming Thanksgiving soup recipes? From creamy butternut squash to roasted turkey and wild rice, there’s something for everyone in this collection of soups that are sure to become new family traditions. Whether you’re looking for a classic turkey noodle soup or something more adventurous like spiced pumpkin with cinnamon cream, we’ve got you covered. So grab a spoon and dig in – it’s time to get your soup on!
Creamy Butternut Squash Soup
A delicious and comforting soup perfect for fall and winter nights.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and dot with butter.
4. Roast squash for 45 minutes or until tender.
5. Scoop flesh into a blender or food processor and add remaining ingredients (onion, garlic, cumin, paprika, salt, and pepper).
6. Blend until smooth, then transfer to a pot and add chicken broth and heavy cream.
7. Heat soup over medium heat until warmed through.
8. Serve hot, garnished with parsley or thyme if desired.
Cooking Time: 1 hour 15 minutes
Roasted Turkey and Wild Rice Soup
This hearty soup combines the rich flavors of roasted turkey with the nutty goodness of wild rice, creating a comforting and satisfying meal for any time of year.
Ingredients:
– 2 lbs leftover roasted turkey breast or thighs
– 1 cup wild rice blend
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine wild rice blend, chicken broth, onion, garlic, carrots, celery, and thyme.
3. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the rice is tender.
4. Shred the roasted turkey into bite-sized pieces and add it to the pot.
5. Simmer for an additional 10-15 minutes, seasoning with salt and pepper as needed.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: Approximately 1 hour
Classic Turkey Noodle Soup
Warm up with a comforting bowl of homemade turkey noodle soup, packed with tender vegetables and savory flavors.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 cup egg noodles
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, sauté the onion, garlic, carrots, and celery in a little bit of oil until tender.
2. Add the turkey and cook until browned on all sides.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the turkey is cooked through.
5. Cook the egg noodles according to package instructions.
6. Add the thyme, salt, and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Spiced Pumpkin Soup with Cinnamon Cream
Warm up with this comforting and aromatic soup perfect for the fall season.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 1/4 cup milk
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add pumpkin, cumin, coriander, cinnamon, nutmeg, and salt. Cook for 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in heavy cream and milk until well combined. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Sweet Potato and Sage Soup
Warm up with this comforting Sweet Potato and Sage Soup recipe, perfect for a chilly evening or a cozy brunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 4 cups chicken broth
– 1/4 cup heavy cream
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the garlic and cook for 1 minute.
2. Add the diced sweet potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
3. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
4. Stir in the chopped sage and heavy cream. Heat over low heat until warmed through.
5. Serve hot, garnished with additional sage leaves if desired.
Cooking Time: 25-30 minutes
Roasted Cauliflower and Cheddar Soup
Transform humble cauliflower into a rich and creamy soup, elevated by the sharpness of cheddar cheese. This comforting recipe is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 cup grated cheddar cheese
– Heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large pot, sauté chopped onion and minced garlic in a little bit of oil until softened.
4. Add roasted cauliflower, paprika, and vegetable broth to the pot. Bring to a simmer.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
6. Stir in grated cheddar cheese until melted. If desired, add heavy cream or half-and-half for extra creaminess.
7. Serve warm, garnished with chopped herbs or croutons if desired.
Cooking Time: 40-45 minutes
Herb-Infused Turkey Giblet Soup
A hearty and comforting soup made with turkey giblets, aromatic herbs, and vegetables.
Ingredients:
– 2 cups turkey giblets (neck, gizzards, and liver)
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed fresh herbs (parsley, thyme, rosemary, sage)
– 1 carrot, peeled and chopped
– 2 celery stalks, chopped
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine turkey giblets, chicken broth, onion, garlic, and herbs.
2. Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
3. Add carrot and celery, and continue to simmer for an additional 15 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Creamy Corn Chowder with Bacon
A rich and comforting soup that combines the sweetness of corn with the smokiness of bacon, perfect for a cozy evening meal.
Ingredients:
– 1 medium onion, diced
– 6 slices of bacon, diced
– 2 cloves of garlic, minced
– 1 medium red bell pepper, diced
– 1 cup of corn kernels (fresh or frozen)
– 1/2 cup of heavy cream
– 1/2 cup of chicken broth
– 1 teaspoon of paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove from heat and set aside.
2. Add the onion, garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
3. Add the corn kernels, heavy cream, chicken broth, paprika, salt, and pepper to the pot. Stir well.
4. Bring the mixture to a simmer and cook for 10-15 minutes or until the soup has thickened slightly.
5. Return the cooked bacon to the pot and stir well.
Cooking Time: 20-25 minutes
Carrot and Ginger Soup with Toasted Pecans
Warm up with this comforting and flavorful soup, infused with the sweetness of carrots and the spiciness of ginger, topped with crunchy toasted pecans.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh chives or parsley for garnish
– 1/4 cup toasted pecans
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add carrots and ginger; cook for an additional 5 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until carrots are tender.
4. Use an immersion blender or transfer soup to a blender; puree until smooth.
5. If desired, stir in heavy cream or half-and-half.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chives or parsley and topped with toasted pecans.
Cooking Time: 30-40 minutes
Classic Chicken and Dumpling Soup
This comforting soup recipe combines tender chicken, soft dumplings, and a rich vegetable broth to warm the heart and soul.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 2 tbsp all-purpose flour
– 2 tsp dried thyme
– 1/2 cup milk
– 2 cups biscuit or dumpling mix (homemade or store-bought)
Instructions:
1. In a large pot or Dutch oven, combine chicken, broth, carrots, celery, and garlic.
2. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked through.
3. Stir in flour and thyme; cook for an additional 2-3 minutes.
4. Add milk and stir to combine.
5. Prepare dumplings according to package instructions (or recipe) and add to the soup.
6. Simmer for an additional 10-15 minutes or until dumplings are cooked through.
Cooking Time: 30-40 minutes
Roasted Garlic and Potato Soup
Roasted Garlic and Potato Soup Recipe
Warm up with this comforting and flavorful soup that combines the richness of roasted garlic with the earthiness of potatoes.
Ingredients:
• 3-4 large cloves of garlic
• 2-3 large potatoes, peeled and cubed
• 1 onion, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 2 tablespoons butter
• Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the garlic cloves in foil, drizzle with olive oil, and roast for 30-40 minutes, or until tender.
3. In a large pot, sauté the chopped onion and roasted garlic in butter over medium heat until softened.
4. Add the cubed potatoes, thyme, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
7. Purée soup with an immersion blender or transfer to a blender in batches.
8. Serve hot, garnished with parsley or chives if desired.
Cooking Time: Approximately 45-50 minutes
Spiced Apple and Squash Soup
This comforting soup combines the sweetness of apples and the richness of roasted squash, warmed with a blend of aromatic spices.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2-3 apples, peeled and chopped (any variety)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper, to taste
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in remaining olive oil until softened.
4. Add apples, cinnamon, nutmeg, broth, and roasted squash to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
5. Use an immersion blender or transfer soup to a blender to puree until smooth.
6. If desired, stir in heavy cream to add richness. Serve warm, garnished with chopped fresh herbs or a sprinkle of nutmeg.
Cooking Time: Approximately 1 hour 15 minutes
Wild Mushroom and Barley Soup
Wild Mushroom and Barley Soup Recipe
This hearty soup is a celebration of earthy flavors, with a medley of wild mushrooms and nutty barley. Perfect for a cozy evening or a cold winter’s day.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 cups mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 cloves garlic, minced
– 1 cup pearled barley
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the pearled barley and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
6. Season with thyme, salt, and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 45-50 minutes
Turkey and Vegetable Lentil Soup
This comforting soup is a perfect blend of flavors, textures, and nutrients. Packed with lean turkey, tender lentils, and an assortment of colorful vegetables, it’s a meal that warms the heart and soul.
Ingredients:
– 1 lb boneless, skinless turkey breast or thighs
– 2 cups mixed vegetables (carrots, celery, onions, potatoes)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups low-sodium chicken broth
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the turkey and cook until browned, about 5-7 minutes.
2. Add the mixed vegetables and cook for an additional 3-4 minutes.
3. Add the lentils, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Creamy Broccoli and Cheddar Soup
A comforting and creamy soup that’s perfect for a chilly evening or as a side dish to your favorite meal.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cups chicken broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
2. Add broccoli florets and cook for an additional 2-3 minutes, or until tender.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10-12 minutes.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in milk, cheddar cheese, paprika, salt, and pepper.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Roasted Red Pepper and Tomato Soup
A vibrant and comforting soup that showcases the sweet flavor of roasted red peppers, paired with ripe tomatoes.
Ingredients:
– 2 large red bell peppers
– 3 cups chopped fresh tomatoes (or 1 can of diced tomatoes)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– 6 cups vegetable broth
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red peppers on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes, or until charred.
3. Remove the peppers from the oven and let them cool.
4. Peel off the skin, discarding it, and chop the flesh into small pieces.
5. In a large pot, sauté the onion and garlic in a little olive oil until softened.
6. Add the roasted red pepper, chopped tomatoes, paprika, salt, and pepper. Stir well.
7. Pour in the vegetable broth and bring to a simmer.
8. Let the soup cook for 20-25 minutes or until the flavors have melded together.
9. Serve warm, garnished with fresh herbs or crusty bread.
Cooking Time: 45-50 minutes
Curried Pumpkin and Coconut Soup
This creamy soup combines the warm spices of curry with the comforting sweetness of pumpkin, all wrapped up in a rich coconut broth.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 cup coconut milk
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the pumpkin, cumin, curry powder, salt, and pepper; cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
6. Stir in the coconut milk and let soup simmer for an additional 5 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 35-40 minutes
Turkey and Stuffing Dumpling Soup
This comforting soup combines the flavors of turkey, stuffing, and tender dumplings for a cozy meal that’s perfect for any time of year.
Ingredients:
– 1 pound boneless, skinless turkey breast or thighs, cut into bite-sized pieces
– 2 cups chicken broth
– 1/2 cup all-purpose flour
– 1 teaspoon dried sage
– 1/2 teaspoon poultry seasoning
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 cup stuffing mixture (homemade or store-bought)
– 12-15 dumpling wrappers (usually found in the produce section)
Instructions:
1. In a large pot, combine turkey, chicken broth, flour, sage, poultry seasoning, and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Stir in butter until melted.
3. Add stuffing mixture and stir until combined.
4. Cut dumpling wrappers into small squares and add to the pot.
5. Simmer soup for an additional 5-7 minutes or until dumplings are cooked through.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to warm up this Thanksgiving with these 18 comforting soup recipes! From creamy butternut squash to roasted turkey and wild rice, there’s something for everyone. Try classic turkey noodle or sweet potato and sage soups, or get creative with spiced pumpkin and carrot and ginger. If you’re looking for a hearty option, try roasted cauliflower and cheddar or herb-infused turkey giblet soup. Whichever one you choose, it’s sure to be a hit on your holiday table.
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