25 Thanksgiving Soups to Kick Off Your Holiday Feast

Ham Chowder

My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska

Fresh Pumpkin Soup

This appealing soup harvests the fall flavors of just-picked pumpkins and tart apples and is sure to warm you up on a crisp autumn day. I top the creamy puree with a sprinkling of toasted pumpkin seeds. —Jane Shapton, Irvine, California

Slow-Cooked Beef Vegetable Soup

Convenient frozen veggies and hash browns make this meaty soup a snap to make. Simply brown the ground beef, then stir everything together to simmer all day. It’s wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota

Pumpkin-Lentil Soup

I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Butternut Squash Soup Recipe

When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you’re looking to cut calories, it can be omitted. —Taste Recipes Test Kitchen

Sausage and Kale Soup

My mom dehydrates the last pick of tomatoes from her garden each fall—perfect for quick soups like this one. When I have time to prepare dried beans, I do—but don’t worry if you don’t. Canned beans are just as good. —Lori Terry, Chicago, Illinois

Curried Acorn Squash Soup

Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon

Lima Bean Soup

A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. —Kathleen Olsack, North Cape May, New Jersey

Slow-Cooker Split Pea Soup

When I have leftover ham in the fridge, I always like to make this soup. Just throw the ingredients in the slow cooker, turn it on, and dinner is done. —Pamela Chambers, West Columbia, South Carolina

Turnip Soup

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! —Liz Wheeler, Wilmington, Vermont

Tomato Green Bean Soup

This colorful soup is delicious any time of year. When I can’t get homegrown tomatoes and green beans, I’ve found that frozen beans and canned tomatoes (or even stewed tomatoes) work just fine. Served with warm breadsticks, this soup is a complete meal. —Bernice Nolan, Granite City, Illinois

Parsnip & Celery Root Bisque

Here’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California

Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I’m happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Best Broccoli Soup

Here’s a creamy, comforting broccoli soup. It’s a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

Slow-Cooker Parsnip and Apple Soup

Here’s a light, lovely soup ideal for the first course at your next special dinner. You’ll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon

Carrot-Parsnip Bisque

Warm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it’s a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida

Weeknight Turkey Tortilla Soup

This is now my family’s most requested soup—so much so that they will make sure I have leftover turkey. You can spice up this soup and make it more hearty by adding smoked sausage or andouille and some Cajun seasoning to taste. —Gail Lucas, Olive Branch, Mississippi

Slow-Cooker Sweet Potato Soup

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia

Buttery Onion Soup

I developed this recipe when I once had an abundance of sweet onions. I like making it for guests, but sometimes I’ll halve the recipe and make some just for me! —Sharon Berthelote, Sunburst, Montana

Moroccan Cauliflower and Almond Soup

This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas

Potato Soup

You’ll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania

Ginger Butternut Squash Bisque

This soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado

Carrot Soup with Orange & Tarragon

A pretty orange color, a delicious hint of citrus and a garden-fresh flavor make this soup a requested dish at my many celebrations. Try sprinkling individual bowls with fresh tarragon before serving. —Phyllis Schmalz, Kansas City, Kansas

Creamy Root Veggie Soup

On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan

Creamy Sweet Potato and Veggie Soup

I tasted a delicious soup in a restaurant but couldn’t persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine

Thanksgiving Soups FAQ

What types of soup are most traditional for Thanksgiving?

Seasonal ingredients are often used as the inspiration for Thanksgiving soups, so it’s common to see soups made with different types of potatoes, root vegetables and winter squashes. Light broth-based soups also make good starters because they often contain whole grains and a variety of vegetables, like hearty greens. That said, the soup you choose doesn’t have to be traditional! Serve something you and your guests like.

How do I prepare soup in advance?

For most soups, you can prepare the soup according to the recipe directions, let it cool slightly and store it in the refrigerator overnight. On the day of your feast, reheat the soup on the stovetop until it’s warmed through. In general, I recommend waiting to add delicate garnishes until just before serving. For soups that include pasta, consider cooking the pasta separately. The pasta will absorb liquid as the soup sits and become soggy.

If you want to plan way ahead, consider freezing soup, broth or stock and thawing it in the refrigerator the night before Thanksgiving. You can also cook and freeze other soup components, like sweet potatoes, squash and root vegetables.

What are some good garnishes for Thanksgiving soups?

A good soup garnish leans into the ingredients used to make the soup and adds a complementary flavor or texture. For example, for butternut squash soup, save a few roasted pieces to scatter across the top. If your soup includes different types of herbs, consider garnishing with a chopped fresh version. If your soup would benefit from a bit of texture, try roasted pumpkin seeds, seasoned croutons or crispy onions. For creamy soups, add a dollop of plain yogurt or sour cream.