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There's nothing like a big batch of soup. It's warming, comforting, and filling—and who doesn't love tomato, chicken noodle, and split pea? Our collection of soup recipes that feed a crowd includes fall and winter favorites like butternut squash soup as well as options that provide bowls of comfort year round. We've even snuck in some chilled soups to serve when the weather is hot; they're refreshing and comforting in an entirely different way.
An added bonus is that many of these big-batch soup recipes can be made ahead and frozen. Pop individual portions in the freezer so that they're ready anytime you need a quick lunch or soup for several. All of the recipes in this collection serve at least six—some make enough for 12 portions—and most of the recipes can be doubled.
Late-Summer Vegetable Soup
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Before you jump into fall, savor the last of summer with this tomato, corn, and green bean soup. It gets heft from orzo which cooks in the soup pot, so there's just one pan to clean.
Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken
There's a reason why this version of chicken noodle soup is touted as our test kitchen's favorite: It's a simple, well-done classic. Made with egg noodles, a classic mirepoix (celery, carrots, and onions), and a flavorful homemade stock, this recipe will never go out of style.
Broccoli, Potato, and Cheddar Soup
Melted cheese is a major player in this cozy soup. It's packed with potato and broccoli in a chicken stock base and will surely appeal to fans of the loaded baked potato.
Creamy Carrot, Tomato, and Ginger Soup
The silky texture of this soup comes from the vegetables—a combination of sweet potato, canned tomatoes, and carrots. There's no cream; the only dairy is a tablespoon of butter that adds richness.
Italian Chicken Soup with Pasta and Tomatoes
Plenty of fresh basil, canned whole tomatoes, pasta, and chopped fennel make this chicken soup extra special. A garnish of grated parmesan cheese brings bonus flavor and a rich consistency.
Split-Pea Soup with Spinach and Barley
Make a giant batch of this healthy, hearty soup, then dig in on a snowy day. Use water instead of chicken stock to keep this soup vegetarian-friendly.
Butternut Squash Soup with Coconut Milk and Ginger
It wouldn't be fall without butternut squash soup. Our version is vegan; it's made with coconut milk and vegetable broth so that everyone can enjoy this seasonal favorite.
Creamless Creamy Corn Soup
Corn chowder is always a fan-favorite, but it's not the lightest soup option. This riff is a little bit healthier thanks to stock (vegetable or chicken works!) and the "milk" scraped from the corn cobs. The secret to that vibrant yellow color is just a 1/2 teaspoon of turmeric.
Kale, White Bean, and Farro Soup
There's nothing like a bowl of soup to keep us satisfied and energized for hours on end. This vegan soup is chock-full of healthy vegetables—celery, carrots, onions, and tomatoes—plus hearty kale, white beans, and farro.
Pork-and-Cabbage Soup
Our riff on a Polish specialty features two kinds of pork, bacon and spareribs, for a hearty soup. Serve with rye bread, so you can soak up every last bit of the rich liquid.
Customizable Vegetable Soup
This super-adaptable formula makes 10 cups of delicious vegetable soup. Choose your preference from each category: beans or pasta, starchy root vegetables, quick-cooking vegetables, and leafy greens.
Test Kitchen's Favorite Tomato Soup
Having a classic tomato soup recipe in your back pocket is a must. This version, made with high-quality canned whole tomatoes, is sure to do the trick. Serve with grilled cheese sandwiches on the side.
Chicken Zoodle Soup
Zoodles will never be spaghetti—let's not pretend otherwise. Instead, let's reinvent how this curly vegetable noodle is used. They make a great addition to chicken soup, as this recipe shows.
Roasted-Squash-and-Parsnip Soup
When you need to make a big (and we mean really big!) batch, turn to this root vegetable soup that serves 12. It has all of our favorite fall flavors—tart apples, warm sage, and sweet butternut squash.
Test Kitchen's Favorite Matzo Ball Soup
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A nourishing broth made with chicken feet and fresh ginger makes this soup extra comforting. The fluffy dumpling are enriched with schmaltz.
Zucchini-Coconut Soup
When zucchini is at its peak in the summer, turn it into this creamy, cool vegan soup. Coconut milk creates a decadent, sweet consistency that's so refreshing when served chilled on a hot day.
Farro-Mushroom Soup
A blend of four different kinds of mushrooms add unique texture and flavor to this grain soup. It will most certainly feed your entire family, with leftovers for next day's lunch, too.
Restorative Chicken Soup with Ginger
Feeling under the weather? There's nothing like chicken soup for the soul. This broth is full of umami flavors, and don't underestimate the power of fresh ginger to soothe your stomach.
Spanish Clam Soup
Plenty of garlic, sweet smoked paprika, and Spanish cured ham take this littleneck clam soup into Iberian territory. A hot red chile pepper adds plenty of kick.
Chilled Melon, Cucumber, and Mint Soup
This light, refreshing soup is best served chilled, so make it well in advance. Mint is the perfect summery herb to pair with cucumber and honeydew.
Peruvian Chicken Soup with Rice and Potatoes
None of the chicken goes to waste in this soup. Wings, breasts, and thighs are all utilized to create a delicious and economical homemade stock; afterwards, shred the cooked meat and mix it in with vegetables.
Slow-Cooker White-Bean Soup
The best things in life are worth waiting for—like this soup that takes its time (6 hours!) to cook. However, the recipe only requires 25 minutes of hands-on work. The secret to a vegetarian soup with robust, umami flavor? Add Parmesan rind to the soup while it cooks, then remove it just before serving.
Turkey Tortellini Soup
Give cheese tortellini a new life in this turkey soup (perfect for making use of Thanksgiving leftovers!). Sneak in some spinach for a pop of green.
Pasta-and-Fava-Bean Soup
The humble roots and no-fuss nature of this soup make it a vegetarian favorite. Leave off the grated Parmesan cheese for a vegan-friendly bowl.
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