Let’s cozy up with a spoonful of Southern comfort! Whether you’re craving the warmth of a classic chicken and dumplings or the rich flavors of a slow-cooked gumbo, our roundup of 20 Hearty Southern Soup Recipes is your ticket to soul-satisfying meals. Perfect for chilly evenings or any time you need a little extra love in your bowl, these dishes promise to delight. Dig in and discover your next favorite!
Classic Southern Chicken and Dumplings
There’s something about a bowl of Classic Southern Chicken and Dumplings that feels like a warm hug on a chilly evening. I remember my grandma making this dish on Sundays, the aroma filling the house as we all gathered around the table, eager for a taste.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1 tsp of baking powder
- A pinch of salt
- 1/2 cup of cold butter, cut into small pieces
- 3/4 cup of whole milk
- 1 whole chicken, about 3-4 lbs, cut into pieces
- 8 cups of chicken broth
- A couple of carrots, diced
- A couple of celery stalks, diced
- 1 medium onion, diced
- A splash of olive oil
- Salt and pepper, just enough to season
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pot; work in batches if necessary.
- Remove the chicken and set aside. In the same pot, add the diced carrots, celery, and onion. Cook until they’re soft, about 5 minutes.
- Return the chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through.
- While the chicken is cooking, make the dumplings. In a bowl, mix the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Tip: Don’t overmix the dough, or the dumplings will be tough.
- Once the chicken is done, remove it from the pot and shred it, discarding the bones. Return the shredded chicken to the pot.
- Drop spoonfuls of the dumpling dough into the simmering broth. Cover and cook for about 15 minutes, or until the dumplings are fluffy and cooked through. Tip: Resist the urge to peek; keeping the lid on ensures the dumplings steam properly.
Perfectly tender chicken and fluffy dumplings swimming in a rich, savory broth—this dish is comfort food at its finest. Serve it with a side of buttery cornbread for the ultimate Southern meal.
Creamy Southern Tomato Basil Soup
Oh, there’s nothing quite like the comfort of a bowl of creamy tomato basil soup, especially when it’s got that Southern twist. I remember the first time I tried making it at home; the kitchen smelled like a cozy diner in the heart of Georgia. Now, it’s my go-to recipe when I need a little warmth and nostalgia in a bowl.
Ingredients
- 2 cups of canned crushed tomatoes (the good, rich kind)
- 1 cup of heavy cream (for that dreamy creaminess)
- A couple of fresh basil leaves (torn into pieces, because we’re fancy like that)
- 1 small onion, diced (because every great soup starts here)
- 2 cloves of garlic, minced (the more, the merrier, I say)
- A splash of olive oil (just enough to sauté)
- 1 teaspoon of sugar (to balance the acidity)
- Salt and pepper (to make everything pop)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get just hot enough that it shimmers—that’s when you know it’s ready.
- Add the diced onion and minced garlic to the pot. Sauté until they’re soft and fragrant, about 5 minutes. Tip: Stir occasionally to prevent burning, because nobody likes bitter onions.
- Pour in the crushed tomatoes and stir well. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.
- Reduce the heat to low and slowly add the heavy cream, stirring constantly. Tip: Adding the cream slowly prevents curdling, ensuring a smooth, velvety soup.
- Throw in the torn basil leaves, sugar, and season with salt and pepper. Let the soup simmer for another 5 minutes, then taste and adjust the seasoning if needed.
The soup should be luxuriously creamy, with the sweetness of tomatoes perfectly balanced by the freshness of basil. Serve it with a grilled cheese sandwich for the ultimate comfort food experience, or drizzle a little extra cream on top for a fancy touch.
Southern Style Corn Chowder
Back when I first moved to the South, the warmth of the people was only matched by the comfort of their food. This Southern Style Corn Chowder is my homage to those early days, a creamy, dreamy bowl that’s as hearty as it is heartwarming.
Ingredients
- 4 cups of fresh corn kernels (about 6 ears)
- 1 large onion, diced
- 2 cloves of garlic, minced
- 3 cups of chicken stock
- 1 cup of heavy cream
- 2 tbsp of butter
- 1 tbsp of olive oil
- A couple of sprigs of thyme
- Salt and pepper, just enough to season
Instructions
- Heat the olive oil and butter in a large pot over medium heat until the butter melts.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the corn kernels and thyme sprigs, stirring occasionally for another 5 minutes to let the flavors meld.
- Pour in the chicken stock, bring to a boil, then reduce the heat to simmer for 15 minutes. Tip: Simmering helps deepen the flavors.
- Remove the thyme sprigs, then blend half the soup until smooth for a creamy texture with chunks. Tip: Use an immersion blender for ease.
- Stir in the heavy cream, warming through for about 5 minutes. Tip: Don’t let it boil to avoid curdling.
- Season with salt and pepper, then serve hot.
Zesty with a hint of sweetness from the corn, this chowder is a bowl of comfort. Try topping it with crispy bacon or a sprinkle of cheddar for an extra Southern twist.
Hearty Southern Beef and Vegetable Soup
There’s nothing quite like a bowl of Hearty Southern Beef and Vegetable Soup to warm you up on a chilly evening. I remember my grandma stirring a pot of this soup on the stove, the aroma filling the entire house, promising comfort in every spoonful.
Ingredients
- 1 lb of beef chuck, cut into bite-sized pieces
- A couple of carrots, chopped
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- A splash of olive oil
- 4 cups of beef broth
- 1 can (14.5 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat. Tip: Make sure the pot is hot before adding the beef to get a nice sear.
- Add the beef pieces and cook until they’re browned on all sides, about 5 minutes. Don’t overcrowd the pot; work in batches if necessary.
- Toss in the chopped onion, carrots, and celery. Cook until the veggies start to soften, about 5 minutes. Tip: Stir occasionally to prevent sticking.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and diced tomatoes, then add the thyme and bay leaf. Bring the soup to a boil.
- Reduce the heat to low, cover, and let it simmer for about 1.5 hours. Tip: The longer it simmers, the more flavorful it becomes.
- Season with salt and pepper to taste before serving. Remove the bay leaf.
Great for those who love a soup with depth, the beef becomes fork-tender, and the vegetables soak up all the rich flavors. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that feels like a hug from the inside.
Southern Lentil and Ham Soup
Oh, the comfort of a warm bowl of Southern Lentil and Ham Soup on a chilly evening is unmatched. I remember my grandma stirring a big pot of this on Sundays, the aroma filling the entire house. It’s hearty, flavorful, and surprisingly simple to make, perfect for those days when you crave something comforting yet wholesome.
Ingredients
- 1 cup dried green lentils, rinsed
- 2 cups diced ham
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- a splash of olive oil
- a couple of bay leaves
- 1 tsp smoked paprika
- salt and freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
- Add the chopped onion, diced carrots, and celery. Cook until they start to soften, about 5 minutes.
- Throw in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Stir in the rinsed lentils, diced ham, bay leaves, smoked paprika, and chicken broth. Bring to a boil.
- Once boiling, reduce the heat to low and simmer, covered, for about 45 minutes or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
- Season with salt and freshly ground black pepper to your liking. Remove the bay leaves before serving.
So, there you have it—a soup that’s rich in texture, with the lentils offering a slight bite and the ham adding a smoky depth. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a meal that’s both satisfying and soul-warming.
Spicy Southern Sausage and Kale Soup
Goodness, there’s nothing like a bowl of Spicy Southern Sausage and Kale Soup to warm you up on a chilly evening. I remember the first time I whipped this up; it was a hit, and now it’s a staple in my kitchen, especially when I’m craving something hearty with a kick.
Ingredients
- 1 lb spicy Italian sausage, casings removed
- A couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- A splash of red wine vinegar
- 6 cups of chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 bunch of kale, stems removed and leaves chopped
- A pinch of red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Throw in the onion and garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush the onions; letting them cook slowly brings out their sweetness.
- Add a splash of red wine vinegar to deglaze the pot, scraping up any browned bits from the bottom.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Then, reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Stir in the kale and let it wilt into the soup, about 5 minutes. Tip: Massaging the kale beforehand can make it more tender.
- Season with red pepper flakes, salt, and pepper. Tip: Always taste as you go to adjust the seasoning perfectly.
- Simmer for another 5 minutes, then remove from heat.
Mmm, the soup is wonderfully hearty with the kale adding a nice texture contrast to the rich, spicy sausage. Serve it with a slice of crusty bread for dipping, and you’ve got yourself a comforting meal that’s sure to impress.
Southern Style Seafood Gumbo
Kicking off the weekend with a bowl of Southern Style Seafood Gumbo feels like a warm hug from the South. I remember my first time trying it at a tiny roadside eatery in Louisiana, and ever since, I’ve been hooked on recreating that rich, spicy, and utterly comforting flavor at home.
Ingredients
- 1/2 cup of all-purpose flour
- 1/2 cup of vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 1 lb of andouille sausage, sliced
- 1 lb of shrimp, peeled and deveined
- 1/2 lb of crab meat
- 6 cups of chicken stock
- 2 bay leaves
- 1 tbsp of Cajun seasoning
- A splash of hot sauce
- A couple of green onions, chopped
- 1/4 cup of fresh parsley, chopped
- Cooked white rice, for serving
Instructions
- In a large pot, whisk together the flour and oil over medium heat to make a roux. Keep stirring for about 20 minutes until it turns a deep brown color. Tip: Don’t walk away from the roux; it can burn quickly.
- Add the onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes until the vegetables soften.
- Toss in the andouille sausage and cook for another 5 minutes to let the flavors meld.
- Pour in the chicken stock, add the bay leaves and Cajun seasoning, and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Tip: The longer it simmers, the better the flavors develop.
- Add the shrimp and crab meat, cooking for about 5 minutes until the shrimp turns pink. Tip: Be careful not to overcook the seafood; it can get rubbery.
- Stir in a splash of hot sauce, then taste and adjust the seasoning if needed.
- Serve the gumbo over cooked white rice, garnished with green onions and parsley.
Southern Style Seafood Gumbo is a symphony of textures and flavors, from the tender seafood to the spicy, smoky sausage. Try serving it with a side of crusty bread to soak up every last drop of that delicious broth.
Comforting Southern Potato Soup
Unbelievably creamy and packed with flavor, this Southern Potato Soup is my go-to comfort food on chilly evenings. I remember the first time I whipped this up, thinking it was just another soup recipe, but the first spoonful proved me wrong—it was love at first taste.
Ingredients
- 4 cups of peeled and diced potatoes (I like Yukon Gold for their buttery texture)
- 1 cup of diced onion
- 2 cloves of garlic, minced (because everything’s better with garlic)
- 4 cups of chicken broth (homemade if you’ve got it, but store-bought works just fine)
- 1 cup of heavy cream (for that luxurious creaminess)
- A couple of tablespoons of butter (because butter makes everything better)
- A splash of olive oil (for sautéing)
- Salt and pepper to season (don’t be shy)
- A handful of shredded cheddar cheese (for topping)
- A few slices of crispy bacon, crumbled (because bacon is life)
- Chopped green onions for a fresh finish
Instructions
- Heat a splash of olive oil and a couple of tablespoons of butter in a large pot over medium heat until the butter melts.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Toss in the diced potatoes, stirring to coat them in the buttery goodness.
- Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, covering the pot. Let it cook until the potatoes are fork-tender, about 15-20 minutes.
- Once the potatoes are soft, use a potato masher to roughly mash some of them—this thickens the soup while leaving chunks for texture. Tip: For a smoother soup, blend half of it and mix it back in.
- Stir in the heavy cream, warming the soup through without letting it boil. Tip: Boiling after adding cream can cause it to curdle.
- Season with salt and pepper to taste, then ladle into bowls.
- Top each serving with shredded cheddar, crumbled bacon, and chopped green onions for that perfect finish.
Out of this world creamy with chunks of tender potatoes, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or go all out with a loaded baked potato topping bar for your next gathering.
Southern Black-Eyed Pea Soup
Folks, there’s nothing quite like a bowl of Southern Black-Eyed Pea Soup to warm you up on a chilly evening. I remember my grandma always said it was good luck to eat it on New Year’s Day, but honestly, I crave this hearty, flavorful soup all year round.
Ingredients
- 1 pound dried black-eyed peas, soaked overnight
- 6 cups chicken broth
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 ham hock or a couple of slices of bacon, chopped
- A splash of olive oil
- 1 teaspoon smoked paprika
- A pinch of salt and pepper
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion, minced garlic, chopped carrots, and celery. Sauté until the onions are translucent, about 5 minutes.
- Add the ham hock or bacon to the pot. Let it cook for another 5 minutes until it starts to brown slightly.
- Drain the soaked black-eyed peas and add them to the pot along with the chicken broth. Stir in the smoked paprika, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the peas are tender. Stir occasionally to prevent sticking.
- Once the peas are tender, remove the ham hock if used. Shred any meat off the bone and return it to the pot. Discard the bone.
- Let the soup sit for 10 minutes off the heat before serving. This allows the flavors to meld together beautifully.
Brimming with smoky, savory flavors, this soup is a hug in a bowl. Serve it with a side of cornbread for dipping, or top it with a dollop of sour cream for a creamy contrast. The peas should be tender but not mushy, giving the soup a delightful texture that’s both comforting and satisfying.
Rich Southern Mushroom and Wild Rice Soup
Nothing warms the soul quite like a bowl of hearty soup, and this Rich Southern Mushroom and Wild Rice Soup is no exception. I remember the first time I whipped this up on a chilly evening; the aroma alone was enough to make my kitchen feel like home. It’s become my go-to comfort dish, especially when I’m craving something earthy and satisfying.
Ingredients
- A couple of tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- A pound of mixed mushrooms, sliced
- A splash of white wine (optional, but oh so good)
- 4 cups of vegetable broth
- 1 cup of wild rice, rinsed
- A cup of heavy cream
- A handful of fresh thyme
- Salt and pepper to bring it all together
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
- Toss in the minced garlic and cook for another minute until fragrant.
- Throw in the sliced mushrooms and cook until they’ve released their juices and are golden, about 8 minutes.
- Pour in the white wine to deglaze the pot, scraping up any browned bits for extra flavor.
- Add the vegetable broth and wild rice, bringing the mixture to a boil before reducing to a simmer.
- Cover and let it simmer for about 45 minutes, or until the rice is tender.
- Stir in the heavy cream and fresh thyme, heating through for another 5 minutes.
- Season with salt and pepper, adjusting to your liking.
Best served with a crusty piece of bread to soak up every last drop, this soup is a creamy, dreamy delight with a texture that’s both hearty and comforting. The wild rice adds a nutty chewiness that pairs perfectly with the earthy mushrooms, making each spoonful a little taste of the South.
Southern Style Brunswick Stew
Craving something hearty that whispers of Southern comfort? Let me tell you about my go-to Brunswick Stew, a dish that’s as rich in flavor as it is in history. It’s the kind of meal that brings folks together, simmering on the stove while stories are shared.
Ingredients
- 2 cups of pulled pork (leftover BBQ works wonders here)
- A couple of chicken breasts, cooked and shredded
- 1 can (14.5 oz) of diced tomatoes, don’t drain the juice
- 1 cup of frozen corn kernels
- 1 cup of frozen lima beans
- A splash of apple cider vinegar
- 2 tbsp of your favorite BBQ sauce
- 1 tsp of smoked paprika
- 4 cups of chicken stock
- Salt and pepper, just enough to season
Instructions
- Grab a large pot and set it over medium heat. Toss in the pulled pork and shredded chicken to warm them up, about 2 minutes.
- Pour in the diced tomatoes with their juice, followed by the corn and lima beans. Stir to combine.
- Add a splash of apple cider vinegar and the BBQ sauce for that tangy sweetness. Sprinkle in the smoked paprika for a smoky depth.
- Slowly pour in the chicken stock, stirring as you go to meld all the flavors together.
- Bring the stew to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 45 minutes, stirring occasionally. Tip: The longer it simmers, the better the flavors marry.
- Season with salt and pepper. Tip: Taste as you go, but remember, the flavors will concentrate as it cooks.
- After simmering, take a moment to adjust the seasoning if needed. Tip: If it’s too thick, add a bit more stock; too thin, let it simmer a tad longer.
Every spoonful of this stew is a cozy embrace, with the smoky, tangy flavors playing off the tender meats and veggies. Serve it with a side of cornbread to soak up every last drop, or ladle it over a baked potato for a twist on the classic.
Savory Southern Okra and Tomato Soup
Back when I first moved to the South, the combination of okra and tomatoes in a dish was a revelation to me. This soup, with its rich flavors and comforting warmth, quickly became a staple in my kitchen, especially during the summer when both ingredients are at their peak.
Ingredients
- 2 cups of fresh okra, sliced into 1/2-inch pieces
- 3 large tomatoes, diced (about 2 cups)
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- A splash of olive oil
- A couple of bay leaves
- 1 tsp of smoked paprika
- Salt and freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Add the diced tomatoes to the pot, stirring occasionally, until they start to break down, roughly 10 minutes. This is where the soup starts to get its rich base.
- Throw in the sliced okra, bay leaves, and smoked paprika. Stir everything together and let it cook for another 5 minutes. The okra will start to release its natural thickening agents, which is exactly what you want.
- Pour in the broth, bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes. You’ll know it’s ready when the okra is tender but still has a bit of bite to it.
- Season with salt and pepper to your liking. Remember, you can always add more, but you can’t take it out, so start with a little.
The soup turns out beautifully thick, with the okra adding a slight crunch amidst the velvety tomatoes. Serve it with a slice of crusty bread for dipping, or over a bed of rice for a heartier meal. Either way, it’s a bowl of Southern comfort that’s hard to resist.
Southern Sweet Potato and Peanut Soup
Warm and comforting, this Southern Sweet Potato and Peanut Soup is my go-to when I need a little hug in a bowl. It’s a blend of sweet, savory, and just a hint of spice that reminds me of my grandma’s kitchen during the fall.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- A splash of apple cider vinegar
- 1/2 cup of creamy peanut butter
- A couple of dashes of cayenne pepper
- Salt to bring it all together
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, roughly 5 minutes. Tip: Don’t rush this step; the flavor base is key!
- Toss in the sweet potatoes, stirring to coat them in the onion and garlic mixture.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to let it simmer until the sweet potatoes are tender, about 20 minutes. Tip: A fork should slide in easily when they’re ready.
- Stir in the apple cider vinegar, peanut butter, and cayenne pepper until everything is well combined and the peanut butter is fully melted into the soup.
- Use an immersion blender to puree the soup until it’s smooth, or carefully transfer it to a blender in batches if you don’t have one. Tip: Be cautious with hot liquids in the blender—always vent the lid to let steam escape.
- Season with salt to taste, then let the soup simmer for another 5 minutes to meld the flavors.
Finished with a silky texture and a rich, nutty flavor, this soup is perfect with a dollop of extra peanut butter on top or a sprinkle of crushed peanuts for crunch. It’s a bowl of comfort that’s as nourishing as it is delicious.
Southern Style Clam Chowder
Last weekend, I found myself craving something hearty and comforting, a dish that reminds me of cozy evenings by the seaside. That’s when I decided to whip up a batch of Southern Style Clam Chowder, a creamy, dreamy soup that’s packed with flavor and nostalgia. It’s the kind of meal that brings everyone to the table, eager for a taste.
Ingredients
- 2 tablespoons of butter
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 cups of diced potatoes
- 1 cup of diced celery
- 1 cup of diced carrots
- 4 cups of chicken broth
- 2 cans of chopped clams, with juice
- 1 cup of heavy cream
- A splash of Worcestershire sauce
- A couple of bay leaves
- Salt and pepper to season
Instructions
- Melt the butter in a large pot over medium heat. Tip: Keep the heat medium to avoid burning the butter.
- Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Toss in the potatoes, celery, and carrots, stirring to coat them in the butter. Cook for another 5 minutes.
- Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer and add the bay leaves. Tip: Simmering helps the flavors meld together beautifully.
- After 15 minutes, when the vegetables are tender, stir in the clams with their juice, heavy cream, and Worcestershire sauce. Tip: Adding the clams last ensures they stay tender and don’t overcook.
- Season with salt and pepper, then let the chowder simmer for another 10 minutes. Remove the bay leaves before serving.
Delightfully creamy with a perfect balance of tender vegetables and succulent clams, this chowder is a bowl of comfort. Serve it with a side of crusty bread for dipping, and watch as it disappears in no time.
Hearty Southern Turkey and Rice Soup
Diving into the heart of comfort food, I stumbled upon this gem during a chilly evening when all I craved was something to warm my soul. It’s a twist on the classic chicken and rice soup, but with turkey for a richer flavor. Perfect for those leftover turkey days or when you’re just in the mood for something hearty.
Ingredients
- 2 cups of shredded cooked turkey (leftovers work great!)
- 1 cup of long-grain white rice
- 4 cups of chicken broth (homemade if you’ve got it)
- 1 cup of water (because sometimes you need to adjust the thickness)
- A couple of carrots, diced (about 1 cup)
- A stalk of celery, diced (for that crunch)
- Half an onion, finely chopped (because what’s soup without onion?)
- A splash of olive oil (for sautéing)
- Salt and pepper (to bring it all together)
- A pinch of dried thyme (for that herby goodness)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the onions.
- Add the chopped onion, diced carrots, and celery to the pot. Sauté until the onions are translucent, about 5 minutes. Tip: Stir occasionally to prevent sticking.
- Pour in the chicken broth and water, then bring the mixture to a boil. Tip: This is a good time to taste and adjust the seasoning with salt and pepper.
- Stir in the rice and shredded turkey, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the rice is tender.
- Add a pinch of dried thyme in the last 5 minutes of cooking for an herby aroma that’ll make your kitchen smell amazing.
Ladle this comforting soup into bowls and enjoy the tender rice, rich turkey, and veggies in every spoonful. It’s even better the next day, so don’t hesitate to make a big batch. Serve with a side of crusty bread for dipping, and you’ve got yourself a meal that feels like a hug from the inside.
Southern Collard Greens and Ham Hock Soup
Southern collard greens and ham hock soup is the kind of dish that feels like a warm hug on a chilly evening. I remember my grandma simmering a pot all afternoon, the aroma filling every corner of the house. It’s a tradition I’ve happily carried into my own kitchen, especially during those months when you crave something hearty and comforting.
Ingredients
- A couple of smoked ham hocks
- A big bunch of collard greens, stems removed and leaves chopped
- One large onion, diced
- A couple of cloves of garlic, minced
- A splash of apple cider vinegar
- 6 cups of chicken stock
- A pinch of red pepper flakes
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, brown the ham hocks over medium heat for about 5 minutes on each side to unlock their smoky flavor.
- Add the diced onion and minced garlic to the pot, sautéing until they’re soft and fragrant, about 3 minutes.
- Pour in the chicken stock and add a splash of apple cider vinegar, which helps tenderize the greens.
- Bring the mixture to a boil, then reduce the heat to low. Simmer the ham hocks for about 1.5 hours until the meat is falling off the bone.
- Remove the ham hocks from the pot, shred the meat, and return it to the pot, discarding the bones.
- Add the chopped collard greens and a pinch of red pepper flakes to the pot, stirring well to combine.
- Simmer the soup for another 30 minutes, or until the greens are tender but still vibrant.
- Season with salt and freshly ground black pepper to taste before serving.
Just like that, you’ve got a pot of soul-warming soup that’s rich in flavor and history. The collard greens soak up all the smoky goodness from the ham hocks, creating a broth that’s deeply satisfying. Serve it with a side of cornbread for the ultimate Southern comfort meal.
Southern Style Chicken Noodle Soup
Venturing into the heart of comfort food, I stumbled upon a recipe that feels like a warm hug on a chilly day. It’s my take on Southern Style Chicken Noodle Soup, a dish that’s been a staple in my kitchen ever since I learned it from my grandma, who believed in the healing power of a good soup.
Ingredients
- 2 cups of shredded cooked chicken (I usually grab a rotisserie chicken to save time)
- 1 cup of chopped carrots (about 2 medium carrots)
- 1 cup of chopped celery (2 stalks should do)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 8 cups of chicken broth (homemade if you’ve got it, but store-bought works just fine)
- 2 cups of egg noodles
- A splash of olive oil
- A couple of bay leaves
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion, chopped carrots, and celery. Cook until they start to soften, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. This is where the magic starts!
- Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to let it simmer for about 10 minutes. Tip: Simmering helps the flavors meld together beautifully.
- Stir in the shredded chicken and egg noodles. Cook for another 8-10 minutes until the noodles are tender. Tip: Don’t overcook the noodles, or they’ll turn mushy.
- Season with salt and pepper to your liking. Tip: Taste as you go to get the seasoning just right.
- Remove the bay leaves before serving. They’ve done their job!
Zesty and comforting, this soup is a bowl full of love with tender chicken, perfectly cooked noodles, and veggies that still have a bit of crunch. Serve it with a side of crusty bread for dipping, and you’ve got yourself a meal that’ll warm you from the inside out.
Spicy Southern Crawfish Bisque
Waking up to the aroma of Spicy Southern Crawfish Bisque simmering on the stove is one of my favorite ways to start the day. There’s something about the blend of spices and the rich, creamy texture that just feels like home to me. I remember the first time I tried making it; I was so nervous about getting the spice level just right, but now it’s a dish I make with confidence and love.
Ingredients
- 2 lbs of fresh crawfish tails
- 1/2 cup of unsalted butter
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 4 cups of chicken stock
- 1 cup of heavy cream
- A couple of dashes of hot sauce
- 1 tbsp of Cajun seasoning
- A splash of Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 2 tbsp of chopped fresh parsley for garnish
Instructions
- Melt the butter in a large pot over medium heat until it’s just beginning to bubble.
- Add the chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
- Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for about 2 minutes until it’s a light golden color.
- Slowly whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.
- Add the crawfish tails, hot sauce, Cajun seasoning, and Worcestershire sauce. Let it simmer for 10 minutes, stirring occasionally.
- Pour in the heavy cream, stirring to combine, and let the bisque simmer for another 5 minutes. Tip: Don’t let it boil after adding the cream to prevent curdling.
- Season with salt and pepper to taste. Tip: Always taste as you go to adjust the seasoning perfectly.
- Serve hot, garnished with chopped fresh parsley. Tip: A crusty bread on the side is perfect for dipping.
Here’s how it turned out: the bisque was luxuriously creamy with just the right kick of heat, and the crawfish added a sweet, tender bite. I love serving it with a side of garlic bread to soak up every last drop of that spicy, flavorful broth.
Southern Butternut Squash Soup
Southern butternut squash soup is the kind of dish that feels like a warm hug on a chilly evening. I remember the first time I tried it at a friend’s potluck, and I’ve been hooked ever since. It’s creamy, slightly sweet, and has just the right amount of spice to make it interesting.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- A splash of heavy cream (about 1/4 cup)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper, to your liking
Instructions
- Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- While the squash is roasting, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
- Add the minced garlic to the pot and cook for another minute until fragrant. This is where the flavor starts to build!
- Pour in the vegetable broth and bring the mixture to a simmer. Add the roasted butternut squash, cinnamon, and nutmeg. Let it simmer together for about 10 minutes to meld the flavors.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, a regular blender works—just be careful with the hot liquid. Tip: Blend in batches if necessary.
- Stir in the heavy cream for that extra richness and adjust the seasoning with salt and pepper. Tip: A little more cinnamon can really brighten the flavors if it feels flat.
Perfectly silky with a hint of warmth from the spices, this soup is a fall favorite. Try serving it with a drizzle of cream and a sprinkle of toasted pumpkin seeds for a bit of crunch.
Southern Style Pea and Bacon Soup
There’s something incredibly comforting about a bowl of Southern Style Pea and Bacon Soup, especially on a day when the weather can’t decide what it wants to do. I remember my grandma making this on rainy afternoons, the aroma filling the house and promising warmth and satisfaction in every spoonful.
Ingredients
- 1 cup of dried split peas
- 4 slices of thick-cut bacon, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups of chicken stock
- A splash of apple cider vinegar
- A couple of bay leaves
- Salt and freshly ground black pepper, to your liking
Instructions
- Start by rinsing the dried split peas under cold water until the water runs clear. This removes any dust or debris and ensures your soup is clean and tasty.
- In a large pot, cook the chopped bacon over medium heat until it’s crispy and has rendered its fat, about 5 minutes. Use this flavorful fat as the base for your soup—it’s a game-changer.
- Add the diced onion to the pot with the bacon and cook until the onion is translucent, about 3 minutes. Then, stir in the minced garlic for just 30 seconds until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
- Pour in the rinsed split peas, chicken stock, apple cider vinegar, and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 45 minutes. The peas should be tender but not mushy. Tip: Stir occasionally to prevent sticking.
- Once the peas are tender, remove the bay leaves and season the soup with salt and pepper. If you like a smoother texture, you can blend half of the soup and mix it back in. Tip: This gives you the best of both worlds—creamy with some texture.
Perfect for those chilly evenings, this soup boasts a rich, smoky flavor from the bacon, balanced by the earthy peas. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for a tangy contrast.
Conclusion
Oodles of comfort await in these 20 Hearty Southern Soup Recipes, perfect for warming up any day. We hope this collection inspires your next kitchen adventure. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking, y’all!
