Soup is one of the oldest and most universal dishes in human history, dating back to prehistoric times when early humans boiled meats, grains, and vegetables in clay pots or animal hides. Across cultures, soup has served both practical and symbolic roles — providing warmth, nourishment, and comfort.
From the healing broths of traditional Chinese medicine to the communal stews of Africa and the hearty chowders of New England, each soup reflects the ingredients, climate, and customs of the place where it originated. Often associated with care and hospitality, it remains a shared expression of home, health, and cultural identity throughout the world. At our Town&Gown office, we love soups and cherish the opportunity to get together and share a home cooked meal. Here are some of our favorites, along with the recipes, so you can try your hand at making one (or more) of these delicious soups for your family!
Tuscan white bean soup
3 tablespoons extra-virgin olive oil, plus more for serving
4 ounces pancetta, diced (omit for a vegan/vegetarian option)
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, minced
6 cups vegetable or chicken broth
2 cans, 15 ounces each, white beans (cannellini beans or great Northern beans), drained and rinsed
1 teaspoon dried rosemary
1-2 bay leaves
Salt and freshly ground black pepper to taste
2 cups fresh baby spinach, roughly chopped
Parmigiano-Reggiano cheese, grated (optional)
Crushed red pepper flakes (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the pancetta and cook with a wooden spoon until it starts to crisp and the fat is rendered, about 4-5 minutes. Stir while it’s cooking so it doesn’t burn. Add the onion, carrots, and celery, and cook for 8 minutes. Stir while they’re cooking. Add the minced garlic and stir, cooking for less than a minute.
Pour in the broth and the beans. Add the bay leaf and rosemary sprigs. Raise the heat to high and bring to a boil. Reduce the heat and simmer, partially covered, for about 45 minutes. Check the seasoning while it’s simmering and add a little salt, if needed, and some freshly ground black pepper, if you like.
Remove the bay leaf. Ladle out 2 cups of the soup and blend in a high-speed blender or food processor. Add the blended soup back into the pot and stir to combine. Add the spinach. Add more broth if the soup is too thick, and simmer to heat it before serving.
Transfer to a serving bowl or ladle directly into soup bowls. Drizzle on some extra-virgin olive oil before serving. If you like, sprinkle on some Parmigiano-Reggiano cheese and crushed red pepper flakes.
Broccoli Cheddar Soup
Ingredients
4 tablespoons unsalted butter
1 medium yellow onion, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 garlic cloves, chopped
2 tablespoons flour
2 cups whole milk or unsweetened almond milk
2 cups chicken or vegetable broth
3 cups chopped broccoli florets
1 large carrot, julienned or finely chopped
8 ounces shredded cheddar cheese, about 2 heaping cups
Homemade croutons for serving (optional)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion,
salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened.
Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk
continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk.
Whisking continuously, add a little bit more flour if you would like the soup to be thicker.
Add the broth, broccoli, and carrot and stir to combine. Simmer for 15 to 20
minutes, or until the broccoli is tender. Use a blender or immersion blender to finely chop
veggies.
Gradually add the cheese, stirring after each addition, until all the cheese is
melted and the soup is creamy. Season to taste and serve with croutons, if desired.
White Chicken Chili
Ingredients
1 pound boneless, skinless chicken breasts, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 yellow onion, diced
2 cloves garlic, minced
2 15-ounce cans great Northern beans, drained and rinsed
1 15-ounce can whole kernel corn, drained
24 ounces chicken broth (low-sodium)
Small handful fresh cilantro, chopped
4 ounces reduced-fat cream cheese, softened
1/4 cup half and half
Toppings:
Sliced avocados
Dollop of sour cream
Minced fresh cilantro
Tortilla strips or oyster crackers
Shredded Monterey Jack or Mexican cheese
Instructions
Add chicken breasts to the bottom of the slow cooker, and top with salt, pepper, cumin, and chili powder.
Top with diced onion, minced garlic, great Northern beans, corn, chicken broth, and cilantro. Stir.
Cover and cook on low for 8 hours or on high for 3-4 hours.
Remove chicken to a large mixing bowl, shred, then return to the slow cooker.
Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened.
If you want to ensure a smooth blend of the cream cheese, try putting the softened cream cheese in a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes. Stir well and serve with desired toppings.
Italian Wedding Soup
Ingredients for meatballs:
1/2 pound ground beef
1 egg
1/2 cup Italian-seasoned bread crumbs
1/4 cup grated Parmesan and/or Romano cheese
1 tablespoon minced garlic in water or oil
1 teaspoon dried parsley
Kosher salt and pepper to taste
Mix all above ingredients and form into small meatballs, about 1/2 inch in diameter.
Ingredients for soup:
3-5 tablespoons olive oil, divided
1 medium yellow onion, diced
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic in water or oil
8 cups chicken broth
2 teaspoons Italian seasoning
3/4 cup (dry) orzo, acini de pepe, or ditalini noodles
4-5 cups fresh spinach, chopped
Kosher salt and pepper to taste
Instructions
Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat. Add meatballs, and turn the heat down to medium. Stir gently every few minutes to make sure all meatballs are cooked on all sides.
Remove meatballs and set aside on a plate.
Add 1-2 tablespoons of olive oil to the same pot (if needed) and adjust temperature to medium-high heat.
Add diced onion, celery, and carrots. Saute the vegetables until they are tender crisp, covering the pot with a lid to help soften the vegetables. Scrape the bottom of the pot to remove any bits of meatballs remaining and incorporate into the vegetables.
Add garlic and continue to cook for about 5 minutes.
Add the cooked meatballs, chicken broth, and Italian seasoning; cook over medium-high heat until it begins to simmer, then lower the heat to medium-low and let simmer, covered, for about 10 minutes.
Add pasta, stir, and let cook, covered, for about 10 minutes. When the pasta is cooked, remove the pot from the heat.
Add chopped spinach and stir.
Serve with grated Parmesan/Romano cheese, if desired.
Cheeseburger Soup
Ingredients:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium beef broth
3 cups potatoes, diced
2 cups carrots, diced
2 cups celery, diced
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
2 cups shredded cheddar cheese
1 cup heavy cream
Optional toppings: diced tomatoes, chopped green onions, crispy bacon bits, extra shredded cheese, sour cream
Instructions
In a large skillet over medium heat, brown the beef until fully cooked. Drain excess grease and transfer the cooked beef to a slow cooker.
Saute onion and garlic in the same skillet for 2-3 minutes, or until softened. Transfer the mixture to the slow cooker.
Add to the slow cooker the beef broth, potatoes, carrots, celery, diced tomatoes (with juice), Worcestershire sauce, dried basil, dried oregano, salt, and pepper. Stir everything together until well-mixed.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
Stir in cheese and cream about 30 minutes before serving. Continue cooking until the cheese has melted and the soup is creamy and smooth.
Ladle the soup into bowls and garnish with your favorite toppings.
Spinach Rotisserie Chicken Tortellini Soup
Ingredients
1 cup peeled, chopped white onion
1/2 package (10-ounce size) matchstick carrots
1 cup chopped celery
2 cups or more chopped rotisserie chicken
3-1/2 32-ounce containers (112 total ounces) chicken stock or homemade rotisserie chicken stock (see recipe below)
20-ounce package of cheese tortellini
1 package (6 ounces) fresh baby spinach
Salt and pepper, to taste
Parmesan cheese
Instructions
Combine onion, carrots, celery, chicken, and broth in a stockpot; bring to a boil on medium-high.
Add tortellini; reduce heat to medium. Simmer for 3 minutes. Add spinach; simmer 4 minutes, until carrots are tender. Season to taste with salt and pepper. Sprinkle with Parmesan cheese when serving.
Rotisserie Chicken Stock
Ingredients
3 rotisserie chickens, meat removed so you’re only left with bones and skin
4 ribs celery, with leaves, cut into chunks
4 medium carrots, cut into chunks
4 medium onions, cut into chunks
4 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
20 whole peppercorns
16 cups cold water
4 tablespoons Better Than Bouillon roasted chicken base, or 6 chicken bouillon cubes
Instructions
Place rotisserie chickens (meat removed), vegetables, spices, and water in a large soup pot.
Slowly bring to a boil over medium heat. Skim off any foam that rises to the surface.
Reduce heat, cover, and simmer on low for at least 2 hours.
Remove from heat and allow to cool.
Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. Season with chicken bouillon base, to taste.
