20 Nourishing Soup Recipes Made for a Crowd

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).