10 Hearty One-Pot Soup Recipes You'll Make All Season Long

These delicious soups are the perfect comfort meals for the chilly months.

By Robin Shreeves
Published October 04, 2025
A baby blue bowl holding a serving of creamy salmon chowder. The chowder is topped with minced herbs and there is a red plate of saltine crackers in the bottom left corner of the image, and a bottle of Tabasco hot sauce in the top right corner of the image.

Serious Eats / Diana Chistruga

A big pot of soup simmering on the stove is one of the few things that makes saying goodbye to summer feel bearable. There's something deeply satisfying about tossing ingredients into a pot, adding spices, and letting the flavors meld as the kitchen fills with a rich aroma. Another perk: A big pot of soup almost always guarantees leftovers that can be frozen or stashed away for another day. Plus, making soup gives me the perfect excuse to buy a fresh loaf of crusty bread—ideal for sopping up the last of the broth. Ready to embrace soup season? Start with one of these 10 recipes.

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  • Aquacotta Maremmana (One‑Pot Tuscan Vegetable Soup)

    Overhead view of Aquacotta Maremmana

    Serious Eats / Amanda Suarez

    Aquacotta, or "cooked water," is a rustic Tuscan soup without a set recipe; instead, it's traditionally made with whatever ingredients are on hand. In this version, you'll cook onion, garlic, and celery until softened, then simmer with water or broth and canned tomatoes. Poach a few eggs, finish with grated Parmigiano-Reggiano and black pepper, then serve with garlicky toast.

  • One‑Pot Black‑Eyed Pea Stew With Kale and Andouille

    Pot of black eyed peas, kale and sausage stew, surrounded by a printed napkin, bottle and glass of wine on a stone surface

    Serious Eats / Fred Hardy

    Onions, green peppers, and celery are a classic Cajun trio, and in this hearty soup, they're enriched with salt pork. The flavors only improve with time—make it a day or two ahead to let the flavors fully meld.

  • Easy, Creamy One‑Pot Salmon Chowder

    A baby blue bowl holding a serving of creamy salmon chowder. The chowder is topped with minced herbs and there is a red plate of saltine crackers in the bottom left corner of the image, and a bottle of Tabasco hot sauce in the top right corner of the image.

    Serious Eats / Diana Chistruga

    Leftover salmon—or any other cooked, skinless fish—makes an excellent base for this comforting chowder, enriched with bacon, cream, potatoes, and plenty of aromatics. Bottled clam juice adds depth and brininess, while a dash of hot sauce at the table brings a bit of heat.

  • The Greenest Broccoli Soup

    Green Broccoli, leek and snap pea soup from above on a small woven hot pad, with lemons and a second bowl to the side

    Serious Eats / Vy Tran

    A blend of broccoli, leeks, sugar snap peas, and parsley gives this soup its bright green hue and velvety texture, while bouillon and a splash of fish sauce add savory depth.

    Continue to 5 of 10 below

  • Egg Drop Soup

    20110406-egg-drop-soup-5.jpg

    Start with a rich chicken stock and you're already halfway to this simplified version of a Chinese takeout classic. Simmer it with Chinese ham (or bacon), scallion whites, ginger, and peppercorns for 30 minutes, then strain and season to taste. Finally, drizzle in eggs whisked with cornstarch to form delicate, silken curds.

  • Easy One‑Pot Miso Soup

    20120513-miso-soup-best-6.jpg
    J. Kenji Lopez-Alt

    If you've only had instant miso soup, this deeply flavorful homemade version is an entirely different experience. It begins with dashi, high-quality miso, and fresh ingredients. Seaweed adds brininess, dried bonito flakes bring smokiness, and aged miso delivers deep umami.

  • Nigerian Pepper Soup

    Nigerian pepper soup in a white bowl.

    Maureen Celestine / Serious Eats

    This warm, comforting soup gets its heat from Nigerian red dry pepper (or cayenne), which adds nutty, bitter, woodsy, and floral notes. It's made with chicken, seasoned with a robust spice blend and fresh lemongrass, and traditionally served with boiled yams, plantains, white sweet potatoes, or rice.

  • Pressure Cooker Corn Soup

    20150729-pressure-cooker-corn-soup-10.jpg

    Pressure-cooking whole corn cobs extracts maximum flavor and starch, yielding a silky soup in under 30 minutes. Puréed until smooth, the soup is thick, rich, and buttery—with no cream required.

    Continue to 9 of 10 below

  • Pressure Cooker French Onion Soup

    20151202-pressure-cooker-onion-soup-recipe-kenji-5.jpg
    J. Kenji López-Alt

    Love French onion soup but dread the long process of caramelizing onions? A pressure cooker speeds things up, delivering deeply browned, flavorful onions with minimal effort. They form the base of this soul-warming dish, which is finished with gooey, cheesy toast.

  • Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

    Overhead view of finished soup

    Serious Eats / Fred Hardy

    This soup might seem simple, but it's thick, rich, and deeply satisfying. Sweat leeks, garlic, and chili flakes in extra-virgin olive oil, then simmer with homemade vegetable stock and polenta until the grains are tender. Stir in the kale, let it wilt, add miso and a splash of soy sauce, and finish with sliced scallions and toasted sesame oil.

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