My 6 Highest-Rated Soups, According to You

I can’t take credit for this list. You picked it. Every star rating and comment you leave on this blog tells me which soups are actually making it to your table, whether that’s dinner for a group of friends, a pot for the grandkids or a whole week of meal prep. So here they are, my six highest-rated soup recipes, chosen by the people who make them. Thank you for that, truly.

And what a mix it turned out to be. There’s a short rib curry bowl that takes its sweet time, a 35-minute chicken soup with my Aunt Lily’s chili oil on top, a golden garlic soup inspired by a pub in Prague, and the little broccoli parmesan soup that started this whole Soups That Don’t Suck series in the first place. Not a single blended purée in the bunch (you know how I feel about those).

1. Spicy Short Rib Coconut Curry Brothy Rice Bowls
2. Creamy Tuscan Tortellini Soup
3. Golden Garlic Soup
4. Toasted Orzo Chicken Soup
5. Creamy Hatch Chile Chicken & Rice Soup
6. Italian Broccoli Parmesan Soup

1. Spicy Short Rib Coconut Curry Brothy Rice Bowls

The one with a perfect score. You rated these bowls higher than anything else on the blog. I learned to make yellow curry from Thai chef Jam Sanitchat, and this is my red curry spin on what she taught me. Here I’m using red curry paste with shallots, a big knob of ginger, garlic and coconut milk, so the broth comes out savoury with a little sweetness and a slow build of heat. The short ribs go in the pressure cooker until they fall apart, but there are Dutch oven and slow cooker instructions too if you’re not a pressure cooker person. Finish it with Thai basil, green onions and sesame seeds. Chili oil if you’re feeling brave.

2. Creamy Tuscan Tortellini Soup

My most requested recipe, and one of your all-time favourites. I’ve been tweaking it for years. Leeks melt down into the creamy tomato base, and a parmesan rind simmers in there for about 30 minutes, which is where all that deep, savoury flavour comes from. Definitely don’t skip the rind. I use rotisserie chicken instead of sausage to keep it a little lighter, then stir in kale right at the end so it stays nice and green. If you want to freeze it, freeze the base on its own and cook fresh tortellini when you reheat.

3. Golden Garlic Soup

I first had česnečka, a Czech garlic soup, at a cozy pub in Prague, and I loved how simple and hearty it was. Legend says it cures colds and hangovers. I can’t promise that, but I can promise about two whole heads of garlic, potatoes and a splash of white wine. Turmeric turns the whole pot a gorgeous gold. Then you top each bowl with crispy bread and melty cheese and pop it under the broiler. I made a big batch the minute cold season hit our house, and I’ll be doing it again this year.

4. Toasted Orzo Chicken Soup

Chicken soup with a PUNCH. The trick is toasting the orzo in butter before it ever touches the broth, so it goes nutty and golden. A squeeze of lemon brightens everything up. And then there’s my Aunt Lily’s chili oil on top, with chili flakes, garlic, ginger and a cinnamon stick, and it’s the reason people keep coming back to this one. Not a spice person? One reader cut the chili flakes in half and loved it. Make the chili oil ahead and keep it around, because you’ll want it on everything.

5. Creamy Hatch Chile Chicken & Rice Soup

Hatch chile season and soup season land at the same time, and this is what happens when they meet. I roast the chiles right over the gas flame until they blister, which gives the soup its smoky, slightly sweet heat. Then it’s golden seared chicken, toasted rice, a squeeze of lime and just enough cream to make it cozy, all in one pot. No fresh Hatch chiles? Canned roasted ones work great. Oh, and the rice keeps soaking up broth as it sits, so add a splash when you reheat.

6. Italian Broccoli Parmesan Soup

The one that started it all. I was deep in my Italian grandmother era, making dishes with just a few ingredients and no frills, and I was so over blended soups. So I made this one brothy, with a whole head of broccoli, lemon, plenty of shaved parmesan and the cutest little anelli siciliani pasta rings. Orzo or ditalini work too. It was the very first soup in this series, and it’s still holding its own!

FAQ

Which of these soups are the fastest? The Toasted Orzo Chicken Soup, the Creamy Hatch Chile Chicken & Rice Soup and the Italian Broccoli Parmesan Soup all come in around 35 minutes of prep and cook time.

Which ones freeze well? Five of the six. Freeze the short rib and the broth separately for up to 3 months. The Tuscan Tortellini and Toasted Orzo soups freeze for up to 3 months without the pasta, so cook it fresh when you reheat. Golden Garlic keeps up to 2 months without the bread and cheese, and Hatch Chile up to 2 months.

Made one of these? It would mean the world if you could Leave a rating on the recipe! Your stars are literally how this list gets made, so next year’s lineup is up to you. And if there’s a soup you think got robbed, tell me in the comments below!