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Don’t you love that feeling when everyone gathers around the Thanksgiving table?
The secret to a great, stress-free holiday starts before the turkey is carved. I love setting a warm, cozy mood right from the first dish, so I always start with Cozy Thanksgiving Soups.
A good Thanksgiving soup is like a warm hug in a bowl. It’s a simple, tasty way to welcome everyone and excite them for the big meal. Plus, it’s light, so nobody gets too full.
I want every part of the holiday to feel special, and starting with a beautiful soup does just that. You’ll be surprised at how simple these recipes are. I’ll show you fifteen of the very best ones.
Crafting the Perfect Make-Ahead Soup
When planning your Thanksgiving soup, you need to consider balance. You want flavors that complement the rich main dishes, inviting textures, and, most importantly, recipes you can make beforehand. This will free up so much time on the holiday itself!
You should choose a soup that benefits from being made a day or two in advance. Most puréed vegetable soups, like the ones below, taste better the next day once the flavors have had time to deepen and blend.
You can reheat and garnish right before serving. This is a game-changer for your Thanksgiving timeline.
Creamy Roasted Butternut Squash Soup
This is the quintessential fall soup. Roasting the squash is key to deepening its flavor.
Ingredients
- Butternut Squash: one large squash (approx. 1.4 kg)
- Onion & Garlic: one large onion (approx. 225g), chopped; four cloves of garlic, whole
- Liquid: 1.45 L vegetable or chicken broth
- Fat & Seasoning: 30 ml oil, salt, pepper, 60 ml cream/coconut milk
- Spice: 2.5 ml nutmeg or cinnamon
How to Make It
- Roast: Preheat your oven to 200°C (400°F). Slice the squash in half lengthwise, scoop out the seeds, and place it with the onions and garlic on a baking sheet. Drizzle with oil and seasoning.
- Bake: Roast 30–40 minutes until the squash is soft and the onions are caramelized. Let it cool slightly.
- Simmer: Scoop the squash flesh into a large pot with the roasted vegetables and broth. Please bring it to a simmer for 15 minutes.
- Blend & Finish: Blend until completely smooth. Stir in the cream/coconut milk and adjust the salt and pepper to taste. I love how smooth this one is.
Savory Pumpkin and Sage Soup
Forget pumpkin pie spices! This recipe focuses on the savory side of pumpkin, which is an excellent flavor for a starter.
Ingredients
- Pumpkin: Approx. 500g pumpkin purée (not pie filling)
- Aromatics: one yellow onion (approx. 200g), chopped; two cloves of garlic, minced
- Liquid: 950 ml chicken or vegetable broth
- Herbs & Cream: 60 ml cream, 15 ml (one Tbsp) fresh sage, chopped
- Fat & Seasoning: 30g butter, salt, pepper, pinch of cayenne
How to Make It
- Sauté: Melt the butter in a pot. Cook the onion until it is soft, about five minutes. Add the garlic and sage, cooking for one minute until fragrant.
- Combine: Stir in the pumpkin purée and broth. Bring to a gentle simmer.
- Simmer & Blend: Let it simmer for 15 minutes. Use an immersion blender to make it smooth, or carefully use a regular blender.
- Finish: Stir in the cream and the pinch of cayenne for a subtle warmth. You will be so happy with this one.
Creamy Potato and Leek Soup
This soup is a classic for a reason. It is incredibly comforting and surprisingly elegant.
Ingredients
- Vegetables: Approx. 500g diced potatoes (Russet or Yukon Gold), two large leeks, sliced and cleaned
- Liquid: 1.45 L vegetable or chicken broth
- Cream: 120 ml heavy cream or half-and-half
- Fat & Seasoning: 45g butter, salt, pepper, fresh chives for garnish
How to Make It
- Sauté Leeks: Melt the butter in a large pot. Sauté the leeks (white and light green parts only) until they are very soft and clear, but don’t let them brown.
- Cook Potatoes: Add the potatoes and broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Blend & Finish: Blend until smooth. Stir in the cream and season generously with salt and pepper. Serve it hot, topped with fresh chives.
Hearty Wild Rice and Mushroom Soup
This is a beautiful choice if your guests like a chunkier, heartier option. The wild rice provides an excellent, nutty texture.
Ingredients
- Vegetables: Approx. 160g cooked wild rice, 225g mixed mushrooms, sliced, 75g diced carrots, 75g diced celery
- Liquid: 1.45 L chicken or vegetable broth
- Cream: 120 ml heavy cream (optional)
- Seasoning: 30 ml oil, 5 ml dried thyme, salt, pepper
How to Make It
- Sauté: Heat the oil in a pot. Cook the mushrooms, carrots, and celery until they are soft and the mushrooms have released their liquid. Stir in the thyme.
- Simmer: Add the broth and the cooked wild rice. Bring to a simmer and cook for 15 minutes.
- Finish: Stir in the heavy cream, if you are using it. Taste and adjust the seasoning. I love the earthiness of the mushrooms in this one.
Spicy Carrot and Ginger Soup
This bright, warming soup offers a refreshing break from rich, heavy flavors. The ginger is also a great digestive aid!
Ingredients
- Vegetables: 900g carrots, roughly chopped, one onion (approx. 200g), chopped
- Spice & Heat: Approx. 30g fresh ginger, minced, 1.25 ml (1/4 tsp) cayenne pepper
- Liquid: 1.2 L vegetable broth, 60 ml cream (optional)
- Aromatics: 15 ml oil, salt, pepper, lemon juice
How to Make It
- Sauté: Heat the oil. Cook the onion until soft. Add the carrots and ginger and cook for five minutes.
- Simmer: Add the broth and cayenne. Bring to a boil, then simmer until the carrots are very tender, about 20 minutes.
- Blend & Finish: Blend until smooth. Stir in the cream if you want it creamier. Add a squeeze of lemon juice—it truly brightens the flavor!
Creamy Cauliflower and Cheddar Soup
This is the ultimate comforting cheese soup. It is thick and savory, a perfect cozy treat.
Ingredients
- Vegetables: one large head of cauliflower (approx. 900g), chopped, one small potato (approx. 150g), diced
- Liquid & Dairy: 950 ml chicken or vegetable broth, 240 ml milk, approx. 115g shredded cheddar cheese
- Aromatics: one onion (approx. 200g), chopped, 30g butter, salt, pepper
How to Make It
- Cook Veggies: Melt the butter and cook the onion until soft. Add the cauliflower, potato, and broth. Simmer until the vegetables are very tender, about 20 minutes.
- Blend: Blend the soup until smooth.
- Cheese Time: Return the soup to the pot on low heat. Stir in the milk and the shredded cheddar cheese until the cheese is completely melted and the soup is smooth. Do not let it boil after adding the cheese.
French Onion Soup (Individual Crocks)
This elegant soup is an impressive classic for a reason when served in individual, oven-safe crocks.
Ingredients
- Onions & Liquid: four large yellow onions (approx. 900g total), thinly sliced, 1.45 L beef broth
- Flavor Boost: 120 ml dry red or white wine (optional), 30g butter
- Topping: Slices of crusty bread (baguette), Gruyère or Swiss cheese, shredded
How to Make It
- Caramelize: Melt the butter in a large pot. Simmer the onions over medium-low heat for 45–60 minutes, stirring often, until they are deep brown and intensely sweet. This is the most crucial step.
- Simmer: Deglaze the pot with wine (if using), scraping up any brown bits. Add the beef broth and simmer for 20 minutes—season with salt and pepper.
- Broil: Ladle the soup into oven-safe bowls. Top with the bread slice and a generous layer of cheese. Broil until the cheese is melted and bubbly, golden brown. I’m obsessed with this presentation.
Creamy Tomato and Basil Soup
A simple, timeless favorite that uses the best of the late fall harvest.
Ingredients
- Tomato Base: two large cans (approx. 800g each) crushed or whole peeled tomatoes
- Liquid & Cream: 240 ml vegetable broth, 120 ml heavy cream
- Aromatics & Herb: one onion (approx. 200g), chopped, four cloves of garlic, minced, approx. 120 ml (packed) fresh basil leaves, torn
- Fat & Seasoning: 30 ml olive oil, salt, pepper
How to Make It
- Sauté: Heat the oil. Cook the onion until soft. Add the garlic and cook for one minute.
- Simmer: Add the canned tomatoes and broth. Bring to a simmer, then cook for 20 minutes.
- Blend & Finish: Stir in half the basil, then blend the soup until smooth. Stir in the cream. Garnish each bowl with the remaining fresh basil.
Sweet Potato and Parsnip Soup – Cozy Thanksgiving Soups
Root vegetables shine in this blend. The parsnip adds a unique, earthy sweetness that is perfect for Thanksgiving.
Ingredients
- Root Veggies: two large sweet potatoes (approx. 750g), peeled and diced, three parsnips (approx. 450g), peeled and diced
- Aromatics: one yellow onion (approx. 200g), chopped, five ml ground ginger (dried)
- Liquid: 1.45 L vegetable broth
- Fat & Seasoning: 30g butter, salt, pepper
How to Make It
- Sauté: Melt the butter. Cook the onion until soft. Add the sweet potatoes, parsnips, and ground ginger, cooking for five minutes.
- Simmer: Add the broth. Bring to a boil, then simmer until the root vegetables are tender, about 25–30 minutes.
- Blend: Blend the soup until it is completely smooth and creamy. Adjust the seasoning before serving.
Creamy Broccoli Soup (No Cheddar!)
This is a simple, elegant soup that lets the pure flavor of broccoli shine. It is made creamy with a little potato.
Ingredients
- Vegetables: Approx. 275g broccoli florets, one medium potato (approx. 200g), diced
- Liquid & Dairy: 1.2 L vegetable broth, 60 ml half-and-half (optional)
- Aromatics: one onion (approx. 200g), chopped, two cloves of garlic, minced
- Fat & Seasoning: 30 ml oil, salt, pepper
How to Make It
- Cook Base: Heat the oil. Sauté the onion until soft. Add the garlic, broccoli, potato, and broth.
- Simmer & Blend: Bring a simmer and cook until the potato and broccoli are very tender, about 20 minutes. Blend until smooth.
- Finish: Stir in the half-and-half if you want a richer soup. Serve it hot with a dash of black pepper.
White Bean and Rosemary Soup
This is a hearty, rustic Italian-style soup. The white beans blend into a natural, creamy base without any added dairy.
Ingredients
- Beans & Veggies: two cans (approx. 425g each) cannellini beans, rinsed and drained, one carrot (approx. 100g), diced, one celery stalk (approx. 60g), diced
- Liquid & Herb: 1.45 L vegetable broth, two fresh rosemary sprigs
- Aromatics: one onion (approx. 200g), chopped, four cloves of garlic, minced
- Fat & Seasoning: 30 ml olive oil, salt, pepper
How to Make It
- Sauté: Heat the oil. Cook the onion, carrot, and celery until soft. Add the garlic and cook for one minute.
- Simmer: Add the broth and the rosemary sprigs. Add one can of beans. Simmer for 15 minutes.
- Blend & Finish: Remove the rosemary sprigs. Blend the soup until smooth. Stir in the remaining can of whole beans. Simmer for five minutes and season well. I love the texture of the entire beans against the creamy base.
Roasted Red Pepper and Smoked Paprika Soup
This soup offers a smoky flavor that pairs well with a traditional Thanksgiving spread.
Ingredients
- Peppers: three large red bell peppers (approx. 600g total), roasted (jarred is fine)
- Liquid & Cream: 950 ml vegetable broth, 120 ml cream or coconut milk
- Spice & Heat: five ml smoked paprika, pinch of chili flakes
- Aromatics: one onion (approx. 200g), chopped, two cloves of garlic, minced, 30 ml oil
How to Make It
- Sauté: Heat the oil. Cook the onion until soft. Add the garlic, smoked paprika, and chili flakes, cooking until fragrant.
- Simmer: Add the roasted red peppers and broth. Bring to a simmer and cook for 10 minutes.
- Blend & Finish: Blend until smooth. Stir in the cream or coconut milk—taste and season well with salt.
Acorn Squash and Apple Soup
The pairing of sweet, earthy squash and tart apple is absolutely divine. It screams “fall.”
Ingredients
- Squash & Fruit: one acorn squash (approx. 700g), roasted and scooped, one Granny Smith apple (approx. 180g), peeled and diced
- Liquid: 1.2 L chicken or vegetable broth
- Aromatics: one small onion (approx. 150g), chopped, five ml dried thyme
- Fat & Seasoning: 30g butter, salt, pepper
How to Make It
- Roast Squash: Roast the acorn squash first (like the butternut squash in #1) and scoop out the flesh.
- Sauté: Melt the butter. Cook the onion and apple until soft, about eight minutes. Add the thyme.
- Simmer & Blend: Add the roasted squash and broth. Simmer for 15 minutes. Blend until smooth.
Lentil Soup with Lemon Brightness
Lentil soup is hearty, healthy, and the simple addition of lemon at the end makes it special.
Ingredients
- Lentils & Veggies: Approx. 190g brown or green lentils (dry), rinsed, 75g diced carrots, 75g diced celery
- Liquid & Zest: 1.45 L vegetable broth, 30 ml fresh lemon juice, lemon zest
- Aromatics: one onion (approx. 200g), chopped, two cloves of garlic, minced, 30 ml oil
How to Make It
- Sauté: Heat the oil. Cook the onion, carrots, and celery until soft. Add the garlic and cook for one minute.
- Simmer: Add the rinsed lentils and broth. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 30 minutes.
- Finish: Stir in the fresh lemon juice and zest. The acidity cuts through the richness beautifully. You will love how simple this is.
Classic Split Pea Soup with Ham
This is the ultimate cozy, smoky, savory soup. If you have ham alongside your turkey, this is an excellent way to use a ham bone or shank for flavor.
Ingredients
- Peas & Meat: 450g dried green split peas, rinsed, one small smoked ham hock or shank (optional)
- Liquid: two Liters of water or chicken broth
- Aromatics: one onion (approx. 200g), chopped, two carrots (approx. 200g), chopped, two celery stalks (approx. 120g), chopped
- Seasoning: one bay leaf, salt, pepper
How to Make It
- Combine & Simmer: In a large pot, combine the rinsed split peas, water/broth, ham hock (if using), and vegetables. Add the bay leaf.
- Cook Until Tender: Bring to a boil, then reduce the heat and simmer, covered, for 60–90 minutes, or until the peas have broken down and the soup is thick. Stir occasionally to prevent sticking.
- Finish: Remove the ham hock and bay leaf. Shred the meat from the hock and return it to the soup. Taste and season with salt and pepper.
💡 Quick Tips for Soup Success
- Garnish Power: Never skip the garnish! It adds color, texture, and a finished look. Think toasted nuts, fresh herbs, a swirl of olive oil, or a dollop of sour cream.
- The Best Tool: I want to tell you that an immersion blender is your best friend for any puréed soup. It saves on cleanup and makes the process so fast.
- Keep it Hot: If you are making soup for a crowd, keep it warm in a slow cooker on the “Keep Warm” setting. It frees up your stovetop for other dishes.
You now have a fantastic arsenal of Cozy Thanksgiving Soups recipes. You can choose one, two, or even three small portions to offer your guests a lovely variety. I know you will rock this Thanksgiving starter!
