If there’s one thing we love about cold weather, it’s soup. This roundup of Southern soups is full of easy, comforting recipes to enjoy all fall and winter long!
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Soup season is here, and in the South that means football games, evenings by the fire pit, and watching the leaves change while the air gets cooler.
I love everything about making soup. It honestly makes me slow down and enjoy the moment. There’s something calming about stirring the pot and watching the ingredients simmer in anticipation of a warm bowl of comfort food.
The flavors taste even better the next day after they’ve had time to meld together, and leftovers are easy to pack up in containers. Soup is also practical for busy weeknights and the perfect pick-me-up when you’re under the weather.
Jump to:
- Key Ingredients for Southern Soups and Stews
- Equipment and Tools for Making Soup
- Favorite Southern Soups
- Cream of Crab Soup
- Maryland Crab Soup Recipe
- Roasted Cauliflower Parmesan Soup
- Rotisserie Chicken Tortilla Soup
- Butternut Squash and Carrot Soup
- Sheet Pan Tomato Soup
- Creamy Chicken and Wild Rice Soup
- Best Tips for Homemade Soup
- What to Serve with Classic Southern Soups
- How to Store and Freeze Soup
- Southern Soup Recipes FAQs
- 📖 Recipe
- Best Southern Soup Recipes
Key Ingredients for Southern Soups and Stews
When it's soup season, I make sure to always keep these ingredients on hand:
- Broth or stock. Broth is lighter and made with meat and seasonings, while stock is richer because it’s made with bones. I also like to keep Better Than Bouillon in the pantry because it’s an easy way to make a quick stock.
- Heavy cream, half-and-half, or full-fat coconut milk is our go to for creamy soup.
- Olive oil to sauté or drizzle on the veggies before roasting.
- Pantry staples like beans, potatoes or sweet potatoes, canned tomatoes, rice, and pasta add heartiness, flavor, and texture to soups and stews.
- Aromatics: Onions, celery, and bell peppers (aka the “holy trinity” in Southern cooking).
- Seasonings and spices: Flavor is what makes Southern soups and stews soulful. I always keep Old Bay, Creole seasoning, thyme, bay leaves, smoked paprika, cayenne pepper, and granulated garlic on hand.
- Fresh herbs to use as a garnish like basil, parsley, or cilantro.
Equipment and Tools for Making Soup
- An immersion blender or high speed blender (like a Vitamix) to blend the soup up until it's nice and creamy.
- A CrockPot or other type of slow cooker for a set it and forget it soup recipe.
- Dutch oven or other large pot to cook large batches of soup.
- A soup ladle is a great tool to have that's totally underrated.
Favorite Southern Soups
Cream of Crab Soup
Cream of Crab Soup, a classic from Maryland's Chesapeake Bay, is a comforting soup seasoned with Old Bay.
Maryland Crab Soup Recipe
Maryland Crab Soup is a tomato-based soup with beef broth, lump crab, and vegetables. Authentic, flavorful, and perfect with oyster crackers or crab cakes.
Roasted Cauliflower Parmesan Soup
Roasted cauliflower and shallots take this creamy Cauliflower Parmesan Soup to the next level!
Rotisserie Chicken Tortilla Soup
My go-to chicken tortilla soup recipe with leftover rotisserie chicken is a game-changer for busy weeknights. I love this tortilla soup more than chicken noodle soup.
Butternut Squash and Carrot Soup
Our creamy butternut squash and carrot soup recipe is perfect for a chilly day this fall or winter. Made with roasted veggies, garlic, and onion, and blended with coconut milk and chicken broth for a velvety smooth finish, it's the perfect recipe for soup season!
Sheet Pan Tomato Soup
Our creamy sheet pan tomato soup recipe is made with simple ingredients like roasted tomatoes, carrots, garlic, and onion. This delicious soup is pureed and strained, and uses heavy cream and a roux to achieve a smooth consistency.
Creamy Chicken and Wild Rice Soup
This cozy autumn wild rice soup is made with carrots, celery, and onion simmered in chicken broth and thyme. It's so satisfying and the perfect comfort food for a chilly fall day!
Best Tips for Homemade Soup
A few simple tips can take your soup from good to great.
- Start with the aromatics: Sauté onions, garlic, celery, etc. in a little olive oil before adding your liquid.
- Season as you go: Taste your soup throughout cooking and add salt, pepper, or spices a little at a time instead of all at once.
- Don’t rush it: Letting soup simmer gives the flavors time to blend together.
- Add dairy last: If you’re using cream, milk, or coconut milk, stir it in toward the end so it doesn’t curdle.
- Garnish before serving: A sprinkle of parsley, cilantro, shredded cheese, or even a squeeze of lemon brightens up a hearty soup.
What to Serve with Classic Southern Soups
The perfect soup deserves the perfect side. Here are easy pairings that make a hearty soup dinner complete!
- This old-fashioned cornbread recipe, crusty sourdough bread, or garlic bread
- A simple side salad to balance rich soups
- Grilled cheese sandwiches (classic with tomato or crab soup)
How to Store and Freeze Soup
One of the best things about soup is that it reheats well. Here is how we store leftovers safely, freeze soups for later, and bring them back to life when it’s time to eat.
- Store in airtight containers in the fridge for up to 4 days.
- Freeze soups (without cream) in freezer-safe bags or containers for up to 3 months.
- Reheat slowly on the stove, and add a splash of broth if it’s too thick.
- Note: We don't recommend freezing soups with dairy in them because it can separate and come out grainy once frozen and reheated. However, you could always make and freeze the soup without the dairy and then stir in the cream or milk after reheating.
Southern Soup Recipes FAQs
A great soup starts with a good base like broth or stock. Sautéing fresh onions, garlic, and other aromatics before adding liquid adds depth, while seasonings, and fresh herbs give it flavor.
Most soup will last 3–4 days in an airtight container. Freeze broth-based soups for up to 3 months, but skip freezing ones with cream.
📖 Recipe
Best Southern Soup Recipes
Ingredients
- 2 pounds cauliflower florets
- 4 shallots peeled, trimmed, and halved
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ⅛ teaspoon kosher salt plus more to taste
- 1 ½ cups heavy whipping cream
- 1 ½ cups chicken stock
- 1 cup grated Parmesan cheese
- Ground black pepper to taste
Instructions
- Preheat the oven: Set oven to 425°F.
- Roast vegetables: Arrange cauliflower and shallots on a baking sheet. Drizzle with olive oil, toss to coat, and season with kosher salt. Roast for about 25 minutes, until the shallots are lightly golden brown and the cauliflower is tender. Remove from the oven and set aside 1 shallot for garnish.
- Make the soup: Transfer the remaining roasted shallots to a large pot. Add the roasted cauliflower, heavy cream, and chicken stock. Bring to a boil over medium-high heat. Stir in Parmesan cheese until combined. Reduce heat to a simmer and cook until cauliflower is very tender.
- Blend: Remove from heat. Use an immersion blender to puree the soup until mostly smooth, leaving some chunks of cauliflower and shallot for texture. Season with additional salt and black pepper to taste.
- Serve: Chop the reserved roasted shallot and use it as a garnish. Drizzle each bowl with extra-virgin olive oil before serving.
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