14 soups that work in any season and actually get made on repeat

Soup doesn’t belong to winter. A corn and potato chowder in August made from fresh sweet corn is one of the best things you can put on the table, and a quick brothy chicken soup is easier than most things you’d make on a Tuesday in April. The season tells you what to reach for, but there are soups that work no matter what’s happening outside. These 14 cover the range: slow cooker set-and-forget, Instant Pot weeknight quick, and stovetop soups that come together in an hour. There are creamy ones, brothy ones, ones built on sausage and beans, and a couple you’d never expect to find in a soup roundup. Pick whatever fits tonight.

Corn and potato chowder

Fresh sweet corn and potatoes in a creamy broth, this is the soup that earns its place in summer when both are at their peak. It’s thick without being heavy, and the corn brings a natural sweetness that makes it feel different from anything out of a can. It works equally well as a light dinner on its own or alongside a sandwich. This is the one to make in August before corn season is over.
Get the recipe: Corn and potato chowder

Ham and corn chowder

Leftover ham gets a real second act here. The smokiness from the ham carries the whole broth, and the corn adds enough sweetness to balance it out. It’s the soup to make after Easter or any time you’ve got a ham bone sitting in the fridge. Thick, filling, and fast to pull together once the prep is done.
Get the recipe: Ham and corn chowder

Wisconsin beer cheese soup

This is the Wisconsin original, beer goes into the pot and the result is a cheese soup that’s sharper and more complex than anything you’d make without it. It reads like bar food in the best possible way, and it’s the kind of thing people ask about after the first bowl. Make it on a Friday when you want something that doesn’t feel like a typical weeknight dinner. The beer does more flavor work here than you’d expect.
Get the recipe: Wisconsin beer cheese soup

Creamy Italian sausage soup

Italian sausage, a creamy Parmesan broth, and whatever greens you have on hand, this one comes together fast and hits hard. It’s the soup for a cold weeknight when you need something on the table in 30 minutes and don’t want it to taste like it. The sausage brings enough richness that you don’t need much else. This is a reliable rotation recipe once you’ve made it once.
Get the recipe: Creamy Italian sausage soup

Kale and white bean sausage soup

Kale and white beans are a classic pairing, but the sausage is what makes this worth coming back to. The beans thicken the broth slightly as they cook, so by the time it’s done it eats more like a stew. It’s filling enough to be a full meal without needing bread or a side. Good for meal prep too, it holds up well in the fridge for several days.
Get the recipe: Kale and white bean sausage soup

Chicken pot pie soup

Everything people love about chicken pot pie, the chicken, the vegetables, the thick creamy broth, without any pastry to make. It’s the faster, easier version of a dish most people only make a few times a year. The soup format means it’s doable on a weeknight instead of a weekend project. This is the comfort food swap that actually makes sense.
Get the recipe: Chicken pot pie soup

Chicken tortellini soup

Cheese tortellini added to a chicken and vegetable broth makes this the soup that kids eat without complaint. It’s brothy enough to feel light but the tortellini makes it filling, which is a hard balance to get right. The pasta soaks up the broth as it sits, so make sure to serve it fresh or keep the two separate if you’re planning leftovers. It’s a 30-minute dinner on any given weeknight.
Get the recipe: Chicken tortellini soup

Wild rice mushroom soup

Wild rice and mushrooms in a creamy broth, this one reads like something you’d order at a lodge restaurant in October, and it’s better homemade. The wild rice gives it a nutty edge and a chew that makes it feel substantial without being meat-heavy. It’s a great option when you want something that feels like a full dinner but doesn’t rely on chicken or beef. This is the soup for people who think they don’t like mushrooms.
Get the recipe: Wild rice mushroom soup

Hungarian mushroom soup

Hungarian mushroom soup is a different animal from most mushroom soups, paprika, dill, and sour cream take it somewhere that plain cream of mushroom never goes. It’s the recipe to pull out when you’re tired of making the same five dinners. The flavors deepen as it sits, so it’s even better the next day. If you’ve never made it before, this one is worth the introduction.
Get the recipe: Hungarian mushroom soup

Sweet potato and red pepper soup

Sweet potato and red pepper blended together makes a soup that’s velvety, slightly sweet, and a real change of pace from broth-based options. It’s naturally thick without any cream, which makes it lighter than it looks in the bowl. The red pepper keeps it from being one-note sweet. This is the soup that works in fall and early spring, when you want something that feels seasonal without being heavy.
Get the recipe: Sweet potato and red pepper soup

White bean soup

White bean soup is the reliable weeknight workhorse, simple ingredients, short ingredient list, and a broth that’s more flavorful than you’d expect from something so straightforward. The beans break down slightly as they cook and give the broth a creaminess without any dairy. It’s the soup to keep in the back pocket for nights when the fridge is mostly empty. Good with crusty bread and nothing else needed.
Get the recipe: White bean soup

Slow cooker split pea soup

The slow cooker does all the work while split peas cook down into a naturally thick, creamy soup. This is the set-it-in-the-morning, eat-it-at-dinner recipe, maybe 10 minutes of prep total. Ham or smoked sausage stirred in near the end makes it a full meal. It’s the soup for busy weeks when you need dinner to take care of itself.
Get the recipe: Slow cooker split pea soup

Crock Pot taco soup

Taco soup in the slow cooker means ground beef, beans, corn, and a seasoned tomato broth cooking together all day with almost no hands-on time. It’s the Tex-Mex answer to a slow cooker chili, and it’s easier to serve a crowd with because the toppings do the customizing. Set out sour cream, shredded cheese, and chips and let people build their own bowl. This is the one for game day or any casual night where you’re feeding a lot of people.
Get the recipe: Crock Pot taco soup

Instant Pot broccoli cheese soup

Broccoli cheese soup in the Instant Pot cuts the usual stovetop time down significantly and skips the risk of the cheese breaking. It comes out thick and creamy, and the Instant Pot version is consistent every time. This is the soup that works as a side in a bread bowl or as a full dinner with a salad. It’s the easiest version of a recipe people have been making forever.
Get the recipe: Instant Pot broccoli cheese soup