Our Best Soup & Stew Recipes

The flavorful salsa verde broth is so flavorful.

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious. This is a soup you can be proud of. No matter how many times you’ve made it before, a pot of this soup on your stove should (and will) result in a self-congratulatory fist pump.

It's time to take out your Instant Pot.

Some people have always understood that soup can be easy. I’ve just never been one of them. I’ve found myself on more than one occasion eating lunch with a friend who packed leftover soup — incredibly delicious-looking soup they’d just casually “whipped up” the night before. What was this sorcery? Doesn’t soup involve lots of chopping and simmering and layering of flavors? Apparently not, as I discovered while working on this easy pumpkin soup.

It’s shrimply the best.

When you’ve eaten just about all the turkey sandwiches you can stomach, it’s time to get a bit more creative with Thanksgiving leftovers. Enter: this decadent turkey stew. Chunky vegetables, shredded turkey, and a creamy, almost gravy-like broth come together in less than an hour for an irresistible seasonal bowl that fills your house with the aroma of a home-cooked holiday meal. Here’s how to make it. It’s the perfect way to use up leftover turkey.

I’ve never met a lasagna I didn’t love. Yes, there’s something about the way it’s assembled — with the rich sauce, melty cheese, and juicy bits of browned meat blanketing the noodles — but what really makes it stand out is how the ingredients come together for a warm, comforting meal. And that’s exactly what you can expect when you tuck into a bowl of this slow cooker lasagna soup.

The broth is so delightfully smoky and flavorful.

The secret’s probably in your pantry right now.

The potatoes are loaded with flavor while being incredibly soft and tender.

The gooey cheese topping is incredible.

It’s so comforting.

Somehow it’s even better the next day.

I’m afraid you’re about to make your neighbors very jealous. They will smell this cooking as they walk up to, and then pass by, your door — forced to smell those aromas of garlic, chicken, and cumin, all without getting a single bite. You, and only you, will get to come home from work, take a bowl from the cupboard, and proceed immediately to the table without even needing to turn on the stove.

You’ll never guess the secret ingredient.

It cooks in under 30 minutes.

Quick and easy!

It also happens to be vegan.

There’s only 10 minutes of prep.

Summer has given way to fall, and gone are the long days, trips to the beach, and perfectly ripe heirloom tomatoes at the farmers market. But there are some pretty great things about fall as well — there’s pumpkin, for example, not to mention all the apples, hearty greens, and root vegetables that start showing up at the market.

Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It’s so easy! Chop up some vegetables, cover with water, and simmer. Done. You’ll have enough stock to make your comforting soups, hearty casseroles, and rice pilaf for weeks to come, and all in just a little over an hour. It’s perfectly balanced. When making a basic vegetable stock, you want vegetables with neutral, but savory flavors.

It'll change your mind about chilled soup.

One way I love to beat the summer heat is with cold, refreshing food. And cucumbers are the coolest of the cool. Their refreshing flavor profile is the reason that gazpacho feels so fresh. In this cold soup recipe, I let cucumbers be the star. With a handful of ingredients and a blender, you can whip up this soup in 15 minutes. This soup doesn’t require any cooking. In this easy no-cook recipe, I use English cucumbers because they are seedless and have tender exteriors.