20 Cozy Thanksgiving Soup Recipes Delicious

Hello, fellow food lovers! As the leaves turn golden and the air gets crisp, nothing warms the soul quite like a bowl of hearty, homemade soup. This Thanksgiving, let’s embrace the comfort of the season with our roundup of 20 Cozy Thanksgiving Soup Recipes. From creamy classics to bold new flavors, these soups are sure to make your holiday table even more inviting. Keep scrolling to find your next favorite dish!

Creamy Turkey and Wild Rice Soup

Kickoff your culinary adventure with this soul-warming bowl of creamy turkey and wild rice soup, where every spoonful is like a cozy hug from your grandma, if your grandma was a gourmet chef with a penchant for wild rice.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups chicken broth
• 1 cup wild rice
• 2 cups shredded cooked turkey
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook for 1 minute until fragrant.
4. Pour in 6 cups chicken broth and bring to a boil.
5. Add 1 cup wild rice to the pot. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender.
6. Stir in 2 cups shredded cooked turkey and 1 cup heavy cream. Simmer for an additional 5 minutes to heat through.
7. Season with salt and pepper to taste before serving.

Lusciously creamy with a satisfying chew from the wild rice, this soup is a textural dream. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping into its velvety depths.

Butternut Squash and Apple Soup

Ready to dive into a bowl of cozy that tastes like autumn threw a party? This Butternut Squash and Apple Soup is your ticket to flavor town, where sweet meets savory in a creamy, dreamy hug. Perfect for those days when you want to wear your soup like a sweater.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 medium chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 medium peeled and cubed butternut squash and 2 peeled and chopped apples to the pot, stirring to combine.
5. Pour in 4 cups vegetable broth, then add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Stir well.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the squash is tender when pierced with a fork.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Tip: For extra smoothness, blend in batches in a stand blender.
8. Stir in 1/2 cup heavy cream until fully incorporated. Tip: For a lighter version, substitute coconut milk.
9. Return the soup to the stove and heat over low for 5 minutes, stirring occasionally. Tip: If the soup is too thick, add more broth until desired consistency is reached.

Whip up this velvety concoction and serve it with a drizzle of cream and a sprinkle of cinnamon for a touch of elegance. The soup’s creamy texture and sweet-spiced flavor profile make it a fall favorite that’s as versatile as it is delicious—pair it with crusty bread or a crisp salad for the ultimate comfort meal.

Classic Thanksgiving Leftover Soup

Feast your eyes (and eventually your stomach) on this genius way to give your Thanksgiving leftovers a second life. It’s like a cozy hug in a bowl, but with way more flavor and zero judgment for how much you ate the day before.

Ingredients

• 2 cups shredded turkey
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 4 cups turkey or chicken broth
• 1 cup leftover mashed potatoes
• 1 cup leftover stuffing
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the carrots, celery, and onions, cooking for 5 minutes until they start to soften. Tip: Stir occasionally to prevent sticking.
3. Pour in the turkey or chicken broth, bringing the mixture to a boil.
4. Reduce the heat to low, then add the shredded turkey, mashed potatoes, and stuffing. Tip: Break up any large clumps of stuffing for even distribution.
5. Stir in the heavy cream, salt, black pepper, and dried thyme, simmering for 10 minutes. Tip: Taste and adjust seasoning if necessary, but remember the leftovers are already seasoned.
6. Serve hot, garnished with a sprinkle of fresh herbs if desired.

This soup is a creamy, hearty masterpiece that cleverly disguises your leftovers as a brand-new meal. The mashed potatoes thicken it beautifully, while the stuffing adds unexpected pockets of flavor. Try serving it with a side of cranberry sauce for a sweet contrast.

Roasted Pumpkin and Sage Soup

Who knew that a humble pumpkin could transform into such a velvety, sage-kissed masterpiece? This Roasted Pumpkin and Sage Soup is like autumn in a bowl, with a dash of wizardry to make it irresistibly smooth.

Ingredients

• 1 medium pumpkin, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet.
3. Roast the pumpkin for 25 minutes, or until fork-tender, stirring halfway through for even browning.
4. While the pumpkin roasts, heat the remaining 1 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.
5. Sauté the diced onion and minced garlic until translucent, about 5 minutes, stirring occasionally to prevent burning.
6. Add the roasted pumpkin, remaining salt, pepper, and chopped sage to the pot, stirring to combine.
7. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes to meld flavors.
8. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
9. Stir in the heavy cream and heat through for another 2 minutes, adjusting seasoning if necessary.

Oh, the magic of this soup lies in its creamy texture and the earthy sweetness of pumpkin, elevated by the aromatic sage. Serve it with a swirl of cream and a sprinkle of crispy sage leaves for a touch of elegance.

Spiced Sweet Potato and Coconut Soup

Whisk yourself away to a flavor paradise with this Spiced Sweet Potato and Coconut Soup, where every spoonful is a hug for your taste buds. It’s like autumn decided to throw a party in your mouth, and everyone’s invited—especially the coconut.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, sautéing until translucent, about 5 minutes.
3. Stir in garlic and ginger, cooking until fragrant, about 1 minute.
4. Sprinkle in cumin, cinnamon, and cayenne, stirring to coat the onions.
5. Add sweet potatoes, tossing to mix with spices.
6. Pour in vegetable broth, bringing to a boil.
7. Reduce heat to low, simmering until sweet potatoes are tender, about 20 minutes.
8. Blend the soup until smooth using an immersion blender.
9. Stir in coconut milk, warming through for 5 minutes.
10. Season with salt to taste.
11. Garnish with fresh cilantro before serving.

Every spoonful of this soup is a creamy dream, with the sweet potatoes and coconut milk creating a velvety texture that’s downright addictive. Serve it with a sprinkle of cilantro for a pop of color, or go wild with a drizzle of coconut cream for extra decadence.

Savory Herb and Stuffing Dumpling Soup

Kick off your culinary adventure with this Savory Herb and Stuffing Dumpling Soup, a dish that’s like a warm hug on a chilly day, but with enough personality to make your taste buds dance. Perfect for those who think soup is just a starter, this recipe is here to prove them wrong with its hearty, dumpling-packed goodness.

Ingredients

• 4 cups chicken broth
• 1 cup water
• 2 cups prepared stuffing mix
• 1/2 cup all-purpose flour
• 1 egg
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large pot, bring chicken broth and water to a boil over high heat.
2. While waiting for the broth to boil, mix stuffing mix, flour, egg, parsley, thyme, rosemary, salt, and pepper in a bowl until a dough forms. Tip: If the dough is too sticky, add a bit more flour.
3. Once the broth is boiling, reduce heat to medium and drop tablespoon-sized pieces of the dough into the broth. Tip: Use a second spoon to help slide the dough off the first spoon for perfectly shaped dumplings.
4. Cover the pot and let the dumplings cook for 10 minutes, or until they float to the top. Tip: Don’t peek too often; keeping the lid on ensures the dumplings cook evenly.
5. After the dumplings float, remove the lid and let the soup simmer for an additional 5 minutes to thicken slightly.

Presenting a bowl of this soup is like offering a spoonful of comfort, with dumplings so fluffy they practically float off the spoon. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or serve alongside a crusty bread to soak up every last drop of the savory broth.

Creamy Corn and Bacon Chowder

Now, let’s talk about a bowl of comfort that’s like a hug from the inside out—this chowder is the culinary equivalent of your favorite cozy sweater, but with bacon. Because, let’s be honest, bacon makes everything better.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh corn kernels
• 2 cups chicken broth
• 1 cup heavy cream
• 1 large potato, peeled and diced
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the butter to the pot. Once melted, sprinkle in the flour and whisk to create a roux, cooking for 2 minutes to remove the raw flour taste.
5. Gradually pour in the chicken broth, whisking constantly to avoid lumps.
6. Add the diced potato, corn kernels, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender. Tip: Cover the pot to speed up cooking.
7. Stir in the heavy cream and reserved bacon, heating through for 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Serve hot, garnished with extra bacon if desired.

This chowder is a creamy dream with a smoky bacon backbone and sweet corn pops. Try serving it in a bread bowl for an edible dish situation—because who doesn’t love a two-in-one deal?

Turkey Noodle Soup with Fresh Herbs

Ever had one of those days where you’re craving something that hugs your soul from the inside? Well, buckle up, because this Turkey Noodle Soup with Fresh Herbs is about to become your culinary best friend, especially when the weather can’t decide if it’s hot or cold.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 6 cups turkey broth
• 2 cups shredded cooked turkey
• 1 cup egg noodles
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Pour in 6 cups turkey broth and bring to a boil. Tip: For a richer flavor, use homemade turkey broth if available.
5. Add 2 cups shredded cooked turkey and 1 cup egg noodles to the pot. Reduce heat to a simmer and cook for 8 minutes, or until noodles are tender.
6. Stir in 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Tip: Fresh herbs make a world of difference, so don’t skip them!
7. Simmer for an additional 2 minutes to allow flavors to meld. Tip: Taste and adjust seasoning if necessary, but remember the broth will reduce slightly, concentrating the flavors.

Gloriously hearty and herbaceous, this soup strikes the perfect balance between comforting and refreshing. Serve it with a sprinkle of extra herbs on top for a pop of color, or alongside a crusty piece of bread for dipping into that savory broth.

Roasted Garlic and Cauliflower Soup

Oh, the humble cauliflower, often overshadowed by its greener veggie cousins, gets a glamorous makeover in this Roasted Garlic and Cauliflower Soup. It’s like the Cinderella of the vegetable world, but instead of a fairy godmother, it’s got garlic and a hot oven to transform it into something magical.

Ingredients

• 1 head cauliflower, cut into florets
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets and garlic cloves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on the prepared baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the edges are golden and the cauliflower is tender.
4. While the cauliflower roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the roasted cauliflower and garlic to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches.
7. Stir in the heavy cream, remaining 1/2 tsp salt, 1/4 tsp black pepper, and nutmeg. Heat through for another 2 minutes.
8. Just like that, you’ve got a soup that’s creamy, dreamy, and packed with flavor. Serve it with a sprinkle of roasted cauliflower crumbs on top for a crunchy contrast, or dunk in a piece of crusty bread for the ultimate comfort food experience.

Cranberry and Turkey Chili Soup

Let’s face it, folks, when the leaves start to fall and the air gets crisp, nothing beats a bowl of something warm, hearty, and slightly unexpected. Enter our Cranberry and Turkey Chili Soup – a twist on the classic that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup dried cranberries
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Tip: Don’t overcrowd the pot to ensure the turkey browns nicely.
4. Stir in 1 cup diced onions and 2 cloves minced garlic, cooking until soft, about 3 minutes.
5. Mix in 1 cup dried cranberries, 2 cups chicken broth, 1 can diced tomatoes, and 1 can kidney beans.
6. Season with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Tip: Toasting the spices with the turkey and onions before adding liquids can deepen the flavors.
8. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
9. Tip: If the chili thickens too much, add a splash of water or broth to reach your desired consistency.
10. Remove from heat and let stand for 5 minutes before serving.

Finished with a flourish, this chili is a delightful dance of sweet cranberries against the savory depth of turkey and spices. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Caramelized Onion and Gruyère Soup

Unbelievably, there’s a soup that combines the sweet, deep flavors of caramelized onions with the rich, nutty goodness of Gruyère cheese, and it’s about to become your new favorite comfort food. This isn’t just any soup; it’s a hug in a bowl, perfect for those days when only something decadent will do.

Ingredients

• 4 tbsp unsalted butter
• 4 large yellow onions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour
• 4 cups beef broth
• 1 cup dry white wine
• 1 tbsp fresh thyme leaves
• 2 cups shredded Gruyère cheese
• 1/2 cup heavy cream
• 4 slices baguette, toasted

Instructions

1. Melt 4 tbsp unsalted butter in a large pot over medium heat.
2. Add 4 large yellow onions, thinly sliced, and cook for 10 minutes, stirring occasionally.
3. Sprinkle 1 tsp salt and 1/2 tsp black pepper over the onions, then continue cooking for 30 minutes until deeply caramelized, stirring every 5 minutes. Tip: Lower the heat if onions are browning too quickly.
4. Stir in 1 tbsp all-purpose flour and cook for 1 minute to remove the raw flour taste.
5. Gradually add 4 cups beef broth and 1 cup dry white wine, stirring constantly to prevent lumps.
6. Bring the mixture to a simmer, then add 1 tbsp fresh thyme leaves. Simmer for 20 minutes.
7. Remove the pot from heat and stir in 2 cups shredded Gruyère cheese until melted and smooth.
8. Stir in 1/2 cup heavy cream for a luxurious texture. Tip: For an extra smooth soup, blend with an immersion blender before adding the cream.
9. Ladle the soup into bowls, top each with a toasted baguette slice, and sprinkle with additional Gruyère if desired. Tip: Broil for 2 minutes for a bubbly, golden top.

Get ready to dive into a bowl of velvety, rich soup where the sweetness of onions meets the depth of Gruyère in every spoonful. Serve it with a side of crusty bread for dipping, and watch it disappear before your eyes.

Harvest Vegetable and Lentil Soup

Today is ‘2025-08-15 03:05:43.471502’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Harvest Vegetable and Lentil Soup’ using the structure below.

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Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves minced garlic
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup diced carrots and 1 cup diced celery, cooking for 5 minutes until slightly softened.
5. Rinse 1 cup dried green lentils under cold water and drain.
6. Add lentils to the pot along with 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, or until lentils are tender.
8. Tip: For a thicker soup, mash some lentils against the side of the pot with a spoon.
9. Tip: Taste and adjust seasoning with more salt or pepper if needed before serving.
10. Tip: Garnish with a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.

Ready to warm your soul, this soup boasts a hearty texture and a rich, earthy flavor that’s perfectly balanced by the sweetness of the carrots and the aromatic thyme. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.

Creamy Mushroom and Thyme Soup

Let’s face it, folks: when the weather can’t decide if it’s hot or cold, a bowl of Creamy Mushroom and Thyme Soup is like a cozy hug for your taste buds. This dish is the culinary equivalent of your favorite sweater—comforting, reliable, and secretly fancy.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp fresh thyme leaves
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Melt 2 tbsp unsalted butter in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb sliced cremini mushrooms and 1 tsp fresh thyme leaves, cooking until mushrooms are golden, about 8 minutes.
5. Pour in 4 cups vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
6. Blend the soup until smooth using an immersion blender or in batches in a regular blender.
7. Stir in 1 cup heavy cream and heat through without boiling, about 2 minutes.
8. Season with salt and pepper to taste.

Final thoughts: This soup is a velvety dream with earthy mushrooms and a hint of thyme that’ll make you want to lick the bowl. Serve it with a crusty bread for dipping, or go wild and top it with crispy fried mushrooms for extra crunch.

Maple Roasted Carrot and Ginger Soup

Venture into the cozy embrace of autumn with a bowl of this soul-warming soup that’s like a hug from the inside out. Perfect for those days when you’re craving something sweet, spicy, and utterly comforting, this dish is a vibrant ode to fall’s bounty.

Ingredients

• 2 lbs carrots, peeled and chopped
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the chopped carrots with olive oil, maple syrup, grated ginger, salt, and black pepper on the prepared baking sheet.
3. Roast in the preheated oven for 25 minutes, or until the carrots are tender and caramelized, stirring halfway through for even cooking.
4. Transfer the roasted carrots to a large pot and add the vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Stir in the coconut milk and adjust seasoning if necessary. Heat through for another 2 minutes.

Outrageously creamy with a kick of ginger and the sweet depth of maple, this soup is a masterpiece of texture and flavor. Serve it with a swirl of coconut milk and a sprinkle of toasted pumpkin seeds for an extra crunch.

Turkey and Dumpling Soup with Sage

Craving something that hugs your soul like a warm blanket on a chilly autumn evening? Look no further than this Turkey and Dumpling Soup with Sage, a dish that’s as comforting as it is delicious, proving once and for all that turkey isn’t just for Thanksgiving.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 2 cloves garlic, minced
• 6 cups turkey broth
• 2 cups shredded cooked turkey
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Pour in 6 cups turkey broth, then add 2 cups shredded cooked turkey, 1 tsp dried sage, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. While the soup simmers, prepare the dumplings. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
6. Stir in 1/2 cup milk and 2 tbsp melted unsalted butter until just combined. Do not overmix.
7. Drop tablespoon-sized portions of the dumpling dough into the simmering soup. Cover and cook for 15 minutes, without lifting the lid, until dumplings are fluffy and cooked through.
8. Remove from heat and let stand for 5 minutes before serving.

Unbelievably fluffy dumplings and tender turkey pieces make every spoonful a delight. Serve this soup with a sprinkle of fresh sage on top for an extra herby kick, or alongside a crusty loaf of bread to soak up every last drop of broth.

Pumpkin and Sausage Soup with Kale

Let’s face it, folks, when the leaves start to throw shade and the air gets crisp, nothing hugs your soul quite like a bowl of Pumpkin and Sausage Soup with Kale. It’s like autumn decided to throw a party in your mouth, and everyone’s invited—especially your taste buds.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 2 cups kale, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 lb Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t rush the browning; it’s where the flavor’s at.
3. Stir in 1 medium diced onion and 2 cloves minced garlic, cooking until soft, about 3 minutes.
4. Pour in 4 cups chicken broth and 1 can pumpkin puree, stirring to combine. Bring to a simmer.
5. Reduce heat to low, stir in 1 cup heavy cream, 2 cups chopped kale, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg. Simmer for 10 minutes. Tip: The kale should be tender but still vibrant green.
6. Adjust seasoning if necessary, then serve hot. Tip: A sprinkle of grated Parmesan on top adds a nice salty crunch.

Creamy, hearty, and with just the right amount of kick from the sausage, this soup is a bowlful of comfort. Serve it with a side of crusty bread for dipping, and watch as it disappears faster than your patience on a slow internet day.

Baked Potato and Cheddar Soup

Howdy, soup lovers! If you’re craving something that hugs your insides like a cozy blanket on a chilly day, you’ve hit the jackpot. This Baked Potato and Cheddar Soup is like a baked potato party in a bowl, and everyone’s invited—especially your taste buds.

Ingredients

• 4 cups peeled and diced potatoes
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1/2 cup chopped green onions
• 6 slices cooked bacon, crumbled
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large pot, melt the butter over medium heat.
2. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
3. Gradually add the milk, whisking constantly to prevent lumps.
4. Add the diced potatoes, salt, and pepper. Bring to a simmer, then reduce heat to low.
5. Cover and cook for 15 minutes, or until potatoes are tender, stirring occasionally.
6. Remove from heat and stir in the cheddar cheese until melted and smooth.
7. Fold in the sour cream until fully incorporated.
8. Garnish with green onions and crumbled bacon before serving.

Now, this soup is a creamy dream with a cheesy, bacony kick that’ll make you wanna lick the bowl. Serve it up in a bread bowl for an edible dish situation, or keep it classic with a side of crusty bread for dipping. No matter how you dish it out, it’s guaranteed to disappear faster than leftovers at a potluck.

Smoky Black Bean and Sweet Potato Soup

Ready to dive into a bowl of comfort that’s as nutritious as it is delicious? This smoky black bean and sweet potato soup is like a hug in a bowl, with a kick of spice and a whisper of smoke that’ll have you coming back for seconds (and maybe thirds).

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and cubed
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 4 cups vegetable broth
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom of the pot evenly.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 large cubed sweet potato, 1 tsp smoked paprika, and 1/2 tsp cumin. Stir to coat the sweet potatoes in the spices.
5. Pour in 4 cups vegetable broth, 2 cans black beans, and 1 can diced tomatoes. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are tender. Tip: Test the sweet potatoes with a fork; they should pierce easily.
7. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro before serving.

You’ll love the creamy texture of the sweet potatoes against the hearty black beans, all swimming in a smoky, slightly tangy broth. Try topping it with avocado slices or a dollop of sour cream for an extra layer of deliciousness.

Roasted Brussels Sprouts and Bacon Soup

Alright, let’s dive into a bowl of comfort that’s equal parts indulgent and wholesome—because who said you can’t have both? This Roasted Brussels Sprouts and Bacon Soup is here to prove that even the most skeptical veggie haters will be begging for seconds.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F. Toss the Brussels sprouts with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes, flipping halfway, until caramelized and tender.
2. While the sprouts roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
3. In the same pot, sauté the diced onion in the bacon drippings until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
4. Pour in the chicken broth and bring to a simmer. Add the roasted Brussels sprouts and let the mixture simmer for 10 minutes to meld the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Tip: If using a blender, vent the lid to avoid pressure buildup.
6. Stir in the heavy cream and smoked paprika, then simmer for another 5 minutes. Taste and adjust seasoning if needed.
7. Ladle the soup into bowls and top with the crispy bacon. Serve immediately.

Silky smooth with a smoky depth from the bacon and a hint of sweetness from the roasted Brussels sprouts, this soup is a hug in a bowl. For an extra crunch, sprinkle with toasted pecans or serve with a side of crusty bread to dunk into the creamy goodness.

Summary

Zesty flavors and heartwarming bowls await in our roundup of 20 Cozy Thanksgiving Soup Recipes! Perfect for home cooks looking to add a delicious twist to their holiday table. We invite you to try these recipes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking and happy Thanksgiving!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.