20 Nourishing Soup Recipes Made for a Crowd

By Kelly Vaughan
Updated October 23, 2020
Sidney Bensimon
From chilled soups for summer to hearty winter combinations, plus classic recipes like tomato and chicken noodle soup, here are our favorite big-batch soup recipes.
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Sidney Bensimon

No matter the time of year, there's nothing like a big batch of soup to serve to your family for lunch or dinner. Whether the temperature is in the single digits and you're craving a hearty bowl of steaming chowder, or you're enjoying a refreshing melon soup in the middle of summer, a bowl of soup is always chock-full of delicious ingredients and flavors.

If you have a hotchpotch of vegetables and grains on hand, create your own customizable vegetable soup. The formula allows you to choose your base (chicken broth, vegetable broth, or water), starchy root vegetables (think potatoes and parsnips), quick-cooking vegetables (bite-sized green beans or peas), and cooked grains (such as rice, pasta, or chickpeas).

In the middle of winter, we're all about hearty, warm, and nutritious soup recipes. Make use of dark green vegetables like Swiss chard and kale, along with grains like farro or barley, in this delicious kale, white bean, and farro Soup.

An added bonus of many of these big-batch soup recipes is that they can be frozen. Pop individual portions in the freezer so that they're ready anytime you need a quick lunch or crowd-friendly bowls. All of these recipes serve at least six and up to 12 people.

These soup recipes also use lots of seasonal ingredients in new, inspiring ways. Like this Thai zucchini-coconut soup, for example; zucchini is delicious spiralized, shaved, or roasted but it takes on a whole new life when blended with coconut milk and chilled.

What are you waiting for? Grab a ladle, a Dutch oven or a soup pot, and plenty of quart containers—it's time to make a big batch of soup!

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Test Kitchen's Favorite Chicken Soup Made with a Whole Chicken

Armando Rafael
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There's a reason why this version of chicken noodle soup is touted as our test kitchen's favorite: It's a simple, well-done classic. Made with egg noodles, a classic mirepoix blend (celery, carrots, and onions), and a flavorful homemade stock, this recipe will never go out of style.

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Thai Zucchini-Coconut Soup

Dana Gallagher
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When zucchini is at its peak in the summer months, turn it into this creamy, cool vegan soup. Coconut milk creates a decadent, sweet consistency that's so refreshing when served chilled on a hot day.

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Roasted-Squash-and-Parsnip Soup

Mikkel Vang
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When you need to make a big (and we mean really big!) batch of soup, turn to this root vegetable riff that serves 12. It has all of our favorite fall flavors—tart apples, warm sage, and caramel-y butternut squash.

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Split-Pea Soup with Spinach and Barley

Kate Mathis
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Make a giant batch of this healthy, hearty soup, then dig in on a snowy day. Use water instead of chicken stock to keep this soup vegetarian-friendly.

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Creamless Creamy Corn Soup

Dana Gallagher
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Corn chowder is always a fan-favorite, but it's not the lightest soup option. This riff is a little bit healthier thanks to stock (vegetable or chicken works!) and the "milk" scraped from the corn cobs. The secret to that vibrant yellow color is just a 1/2 teaspoon of turmeric.

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Kale, White Bean, and Farro Soup

Kate Mathis
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There's nothing like a bowl of soup to keep us satisfied and energized for hours on end. This vegan soup is chock-full of healthy vegetables—celery, carrots, onions, and tomatoes—plus hearty kale, white beans, and farro.

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Customizable Vegetable Soup

Marcus Nilsson
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Life is what you make it, and so is this soup! This super-adaptable formula makes 10 cups of delicious vegetable soup. Choose your preference from each category: beans or pasta, starchy root vegetables, quick-cooking vegetables, and leafy greens.

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Pork-and-Cabbage Soup

Christopher Testani
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This super flavorful Polish specialty features two kinds of pork for one rich, filling bowl. Serve with rye bread, so you can soak up every last bit of liquid.

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Test Kitchen's Favorite Tomato Soup

Sidney Bensimon
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Having a classic tomato soup recipe in your back pocket is an absolute must. This version, made with high-quality canned whole tomatoes, is sure to do the trick. Serve with grilled cheese on the side, of course.

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Chicken Zoodle Soup

Armando Rafael
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Let's face it—zoodles will never be spaghetti, so let's not pretend otherwise. Instead, reinvent how this curly vegetable is used, like in a bowl of classic chicken soup. There's nothing fussy about this recipe—just truly delicious, simple soup at its best.

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Italian Chicken Soup with Pasta and Tomatoes

Armando Rafael
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Plenty of fresh basil, canned whole tomatoes, pasta, and chopped fennel make this chicken soup far from ordinary. Garnish with grated Parmesan cheese for bonus Italian flavor and an extra-creamy consistency.

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Butternut Squash Soup with Coconut Milk and Ginger

Bryan Gardner
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It wouldn't be fall without a taste of butternut squash soup. We've made it vegan with coconut milk and vegetable broth so that everyone can enjoy this seasonal staple.

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Restorative Chicken Soup with Ginger

Armando Rafael
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Feeling under the weather? There's nothing like chicken soup for the soul. This broth is full of umami flavors, and don't underestimate the power of fresh ginger to soothe your stomach.

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Farro-Mushroom Soup

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A blend of four different kinds of mushrooms add unique texture and flavor to this grain soup. It will most certainly feed your entire family, with leftovers for next day's lunch, too.

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Chilled Melon, Cucumber, and Mint Soup

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This super-light, super-refreshing soup is best served chilled, so make it well in advance. Mint is the perfect summery herb to pair with cucumber and honeydew here.

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Spanish Clam Soup

Kate Mathis
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Plenty of garlic, sweet smoked paprika, and Spanish cured ham take this littleneck clam soup into Iberian territory. A hot red chile pepper adds plenty of kick.

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Peruvian Chicken Soup with Rice and Potatoes

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We're not letting one bit of chicken go to waste in this soup. Wings, breasts, and thighs are all utilized here to create a delicious and economical homemade stock; afterwards, shred the cooked meat and mix it in with vegetables.

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Slow-Cooker White-Bean Soup

Lennart Weibull
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The best things in life are worth waiting for—like this soup that takes its time (six hours!) to cook. However, the recipe only requires 25 minutes of hands-on cooking. The secret to getting a soup with robust, umami flavor? Add Parmesan rind to the soup while it cooks, then remove it just before serving.

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Turkey Tortellini Soup

Aaron Dyer
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Give cheese tortellini a new life in this turkey soup (perfect for making use of Thanksgiving leftovers!). Sneak in some spinach for a pop of green.

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Pasta-and-Fava-Bean Soup

Bryan Gardner
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Our version of Italian pasta e fagioli is a must make. Its humble roots and no-fuss nature make it a vegetarian favorite (leave off the grated Parmesan cheese for a vegan-friendly bowl).

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By Kelly Vaughan