Thanksgiving Soup Recipes

Thanksgiving is a great time to try out new recipes, especially soups and stews for a chilly evening snack. Thanksgiving soups can be a great accompaniment to any main course, and are easy to make! The best Thanksgiving soup is one that you’ve never tried before, but tastes great next to all your favorite recipes. Try out these Thanksgiving soup recipes that are tried-and-true favorites. 

Chipotle Sweet Potato Soup: Try this fun twist on a classic Thanksgiving soup.

  • 2 tbs olive oil
  • 1 medium white onion, chopped
  • Coarse salt and ground pepper
  • 2 tsps ground cumin
  • 2 garlic cloves, minced
  • 4 medium sweet potatoes (2 pounds total), peeled and cut
  • 1/2 to 1 chipotle chile in adobo, chopped
  • 7 cups low-sodium chicken broth
  • Sour cream, for serving
  • Toasted flour tortilla wedges, for serving (optional)

In a large pot, cook the onion in the olive oil until slightly browned and sprinkle with salt and pepper. Add the cumin and garlic and continue to cook for about a minute. Add the chile, sweet potatoes, and broth and bring to a boil. Stir, reduce to a simmer, and let cook for 20-25 minutes. Let cool slightly, and puree in batches in a food processor or blender. Return the soup to the stove to heat and season with salt and pepper. Serve with sour cream and tortillas.

Acorn Squash Bisque: Try this easy Thanksgiving recipe that will warm all tummies.

  • 2 acorn squashes (3 pounds total)
  • 1 tbs butter
  • 1 medium onion, finely chopped
  • Coarse salt and ground pepper
  • 1/2 tsp fresh thyme leaves, plus more for garnish
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup half-and-half

Microwave the squashes for 8-10 minutes until tender. Cut them in half to speed cooling time, and let cool. Remove the seeds, and scoop out the flesh. Heat the butter in a pot, and cook the onion in the butter until tender, adding salt and pepper. Add the squash, thyme, broth, and 2 cups of water. Bring to a boil, then reduce heat to medium and cook for 8-10 minutes. Let cool slightly and puree the mixture in batches, then return to the pot. Heat and add half and half, salt, and pepper.

Pumpkin Soup: A yummy Thanksgiving soup recipe full of rich flavor.

  • 1 small sugar pumpkin, halved
  • 6 tbs unsalted butter
  • 3 cups homemade or low-sodium store-bought chicken stock
  • 3 cups water
  • 1 sprig fresh thyme
  • 1 small parsnip (about 4 ounces), peeled and coarsely chopped
  • 1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
  • 1 small turnip (about 4 ounces), peeled and coarsely chopped
  • 2 small shallots, minced (about 1/4 cup)
  • 1/2 cup dry white wine
  • 3 tbs heavy cream
  • 1 tsp packed light-brown sugar
  • 2 tsps coarse salt
  • Freshly ground pepper, to taste

Bake the pumpkin halves, open side down on a baking sheet, for 50 minutes at 400 degrees F. Scoop out the flesh and puree it in a food processor or blender.  In a large saucepan, melt the butter over medium heat and add the pumpkin puree, parsnip, potato, and turnip. Cook for about 5 minutes, add the shallots and cook for another 4 minutes. Add the wine and continue cooking until it has reduced by half. Add the chicken broth and thyme to the mixture, bring it to a simmer, and cook for about 20 minutes. Let cool and puree the soup in batches. Return to the stove to heat before serving.

Buttery Pea Soup: This Thanksgiving soup recipe is a classic!

  • 2 pounds frozen green peas
  • 4 tbs butter
  • 2 (14.5-ounce) cans reduced sodium chicken or vegetable broth
  • 2 medium onions, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup sour cream, for garnish

In a medium pot, add the peas, butter, broth, and onions, making sure the peas are submerged. If they aren’t, add just enough water to cover them. Simmer the pot over medium heat for about 7-10 minutes until the onions are soft but the peas are still green. Let it cool slightly, and puree the soup in a blender or food processor. Salt and pepper to taste and serve immediately or simmer on the stove before serving.

No matter which one you choose, your guests are sure to be impressed with your soup for Thanksgiving this year! 

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