As the temperature drops, there’s no better time to embrace the ultimate comfort food — soup.

It’s the perfect dish to soothe and nourish the mind, body and soul.

It helps to embrace the cosiness of autumn despite the bleakness of the cold.

This guide features eight hearty and delicious soup recipes, each with its own unique blend of ingredients, flavours, and cooking styles.

You’ll be craving soup in no time.

Slow cooker Mexican soup

What you need:

• 1 tbsp olive oil
• 1 diced onion
• 1 large red capsicum (bell pepper), diced
• 3 garlic cloves, minced
• 3 cups low-sodium chicken stock
• 2 cans (800g) black beans, drained
• 2 cans (800g) corn, drained
• 1 can (800g) crushed tomatoes or 700g tomato passata
• 500g chicken breast

Spices:

• 1 tbsp oregano
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp each onion powder & garlic powder
• 1 tsp cayenne (optional)
• Salt & pepper to taste

Toppings (optional but recommended):

• Shredded cheese, sour cream or yogurt, coriander, lime wedges, avocado, corn chips or tortillas

Method:

1. Sauté onion, capsicum, and garlic in oil for 5 minutes until soft.
2. Add a splash of broth, simmer briefly, then transfer to the slow cooker (or keep in Instant Pot on sauté mode).
3. Add remaining broth, spices, corn, beans, tomatoes, and chicken. Stir and ensure chicken is submerged.
4. Slow cooker: Cook on LOW for 6–8 hours.
   Instant Pot: Cook on HIGH pressure for 25 minutes.
5. Shred chicken with two forks, return to pot, and stir.
6. Taste and adjust seasoning. Serve with your favorite toppings.

Pea and ham soup

What you need:

• 290g (1 1/3 cups) green split peas
• 2 tbsp olive oil
• 2 carrots, peeled, chopped
• 2 sticks celery, trimmed, chopped
• 1 brown onion, halved, chopped
• 3 garlic cloves, crushed
• 700g ham or bacon hocks
• 1.5L (6 cups) cold water
• Crusty bread, to serve

Method:

1. Rinse split peas under cold water until clear, then drain.
2. In a saucepan, sauté chopped carrot, celery, onion, and garlic in oil over medium heat for about 5 minutes until softened.
3. Add the peas, ham hocks, and water. Bring to a boil, then reduce heat and simmer covered for 2–2.5 hours, until the ham is tender and falling off the bone. Let cool slightly.
4. Remove the ham, shred the meat, and set aside. Blend the soup in batches until smooth, then return to the pan with the ham. Season to taste and reheat.
5. Serve hot with crusty bread.

Pumpkin soup

What you need:

• 1 red pumpkin, chopped into small cubes
• 1 finely chopped onion
• 2 potatoes, peeled and chopped
• 1 tbsp butter
• Salt and pepper, to taste
• Cream (optional, for serving)

Method:

1. Melt butter in a saucepan and sauté onions until translucent.
2. Add chopped potatoes and pumpkin. Cook on low heat for a few minutes.
3. Add water, salt, and pepper. Bring to a boil and cook until vegetables are tender.
4. Let cool slightly, then blend until smooth.
5. Reheat in the same pan, stir in cream (optional), and serve hot with garlic bread.

Minestrone soup

What you need:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery ribs, sliced
• 3 garlic cloves, grated
• 1 can (28 oz) diced tomatoes
• 1½ cups cooked white or kidney beans
• 1 cup chopped green beans
• 4 cups vegetable broth
• 2 bay leaves
• 1 tsp each dried oregano & thyme
• ¾ cup small pasta (like elbows or shells)
• ½ cup fresh parsley, chopped
• Salt, pepper, and red pepper flakes to taste

Method:

1. Heat oil in a large pot. Sauté onion, carrots, celery, salt, and pepper for about 8 minutes until softened.
2. Add garlic, tomatoes, both beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes.
3. Stir in pasta and cook uncovered for 10 minutes, until tender.
4. Season to taste. Serve with parsley, red pepper flakes, and parmesan if desired.

Hearty chicken soup

What you need:

• 1 tbsp avocado or olive oil
• 6 garlic cloves, minced
• 1 onion, diced
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 1 tbsp grated ginger
• 1 tbsp grated turmeric (or 1 tsp ground turmeric)
• 6 cups low-sodium chicken broth
• 1 lb chicken breast or thighs (boneless, skinless)
• 1 tsp chopped rosemary
• 1 tsp chopped thyme
• ½ tsp salt + black pepper to taste
• 1 cup pearl couscous
• ⅔ cup frozen peas (optional)

Method:

1. Heat oil in a large pot. Sauté garlic, onion, carrots, and celery until the onion is soft.
2. Add ginger and turmeric, cook for 30 seconds.
3. Pour in broth, add chicken, rosemary, thyme, salt, and pepper.
4. Bring to a boil, stir in couscous, and make sure chicken is submerged.
5. Reduce heat and simmer uncovered for 20–25 minutes until chicken is cooked.
6. Remove chicken, shred it with two forks, then return it to the pot.
7. Stir in peas, adjust broth if needed, and season to taste. Serve warm.

Tomato soup

What you need:

• 4 tbsp unsalted butter
• 2 yellow onions, finely chopped (about 3 cups)
• 3 garlic cloves, minced
• 2 cans (28 oz each) crushed tomatoes (preferably San Marzano)
• 2 cups chicken stock
• ¼ cup fresh basil, chopped (plus extra for serving)
• 1 tbsp sugar (adjust to taste)
• ½ tsp black pepper (to taste)
• ½ cup heavy cream (to balance acidity)
• ⅓ cup grated parmesan (plus extra for serving)

Method:

1. In a large pot, melt butter over medium heat. Add onions and cook for 10–12 minutes until soft and golden. Add garlic and cook for 1 more minute.
2. Stir in crushed tomatoes, chicken stock, basil, sugar, and pepper. Bring to a boil, then reduce heat and simmer partially covered for 10 minutes.
3. For a smooth texture, blend the soup using an immersion blender or carefully in batches in a regular blender.
4. Stir in cream and parmesan. Simmer for a few more minutes, then adjust seasoning if needed.
5. Serve hot, topped with extra parmesan and fresh basil.

Mushroom soup

What you need:

• 90g butter
• 2 medium onions, chopped
• 1 garlic clove, crushed
• 500g mushrooms, finely chopped (chestnut or button)
• 2 tbsp plain flour
• 1L hot chicken stock
• 1 bay leaf
• 4 tbsp single cream
• Chopped parsley (optional, for serving)

Method:

1. Melt butter in a large pot. Cook onions and garlic for 8–10 minutes until soft.
2. Add mushrooms and cook on high heat for 3 minutes until softened. Stir in flour.
3. Pour in chicken stock, add bay leaf, bring to a boil, then simmer for 10 minutes.
4. Remove bay leaf, blend the soup until smooth, then reheat gently.
5. Stir in cream, top with parsley if using, and serve.

Chicken and sweet corn soup

What you need:

• 1L (4 cups) chicken consommé
• 2 chicken breasts
• 1 tbsp light soy sauce
• 2 tsp grated fresh ginger
• 1 tbsp cornflour + ¼ cup water
• 1 can (420g) creamed corn
• 1 can (300g) corn kernels, drained
• 100g shaved ham, sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, sliced

Method:

1. In a large pot, bring chicken and consommé to a boil. Reduce heat and simmer for 5 minutes or until chicken is cooked. Remove and shred the chicken.
2. Add soy sauce and ginger to the pot. Mix cornflour with water, then stir into the soup to slightly thicken.
3. Add shredded chicken, creamed corn, corn kernels, and ham. Cook for 2 minutes until heated through.
4. Slowly stir in whisked egg whites to create ribbons. Cook for 2 more minutes.
5. Remove from heat, add sesame oil and half the shallots. Stir, season to taste, and serve topped with remaining shallots.

For more food and wine stories:

• Ultimate guide of cheap eats in Newcastle
• Brunch club – Newcastle’s best bacon and egg roll
• Best Italian restaurants in Newcastle and the Hunter

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