40 thick soup recipes

A thick, belly-warming chicken soup loaded with pearl barley, lentils, and tomatoes, seasoned with Adobo and Sazon for a Latin-inspired twist. Feeds six in under an hour.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Summer bean and basil soup is a classic Provençal soupe au pistou. White beans, leeks, potatoes, zucchini, green beans, and macaroni in a light broth, served with a fresh basil-garlic pistou sauce on top.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Old-fashioned navy bean soup with smoky ham, celery, carrots, onion, and thyme simmered low and slow into a thick, satisfying pot. Pantry-friendly comfort that thrives on cold winter nights.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.