7 Hot and Creamy Lunch Soups Helping You Beat the Biting Cold

When frigid winter weather strikes, salads, sandwiches, and other cold lunches just won’t cut it. Instead, use your lunch break as a way to warm up by eating hot, hearty, and creamy soups. From Cheesiest Potato Soup to Cream of Turkey and Wild Rice, these seven soup recipes consist of wholesome, stick-to-your-ribs ingredients, toasty seasonings, and rich flavors that will help you beat the biting cold.

Source: iStock

1. Barley Broccoli Soup

Taste of Home’s recipe proves that cream-based soups aren’t always unhealthy. The National Barley Foods Council explains that barley is a great source of fiber and contains several vitamins and minerals, including niacin, thiamine, selenium, iron, magnesium, zinc, phosphorous, and copper. In addition to barley, this soup, which yields 8 servings, also contains broccoli, cheese, bacon, and zesty seasonings, ensuring you have a midday meal that will keep you warm while filling you up.


  • 3 cups water
  • 3 beef bouillon cubes
  • ½ cup medium pearl barley
  • 2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained
  • 4 cups milk
  • 5 slices American cheese
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon pepper
  • 4 bacon strips, cooked and crumbled, optional

Directions: In a saucepan, bring water, bouillon, and barley to a boil. Reduce heat; cover and simmer for 50 to 60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg, and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Source: iStock

2. Cheesiest Potato Soup

Cream, chicken broth, cheese, and puréed potatoes create a thick and creamy base, while dill and cayenne add zesty flavors to this satisfying midday meal. AllRecipes.com’s Cheesiest Potato Soup yields 6 servings.


  • 2 tablespoons butter
  • 1 cup diced onion
  • 2½ cups peeled and diced potatoes
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1¾ cups shredded sharp cheddar cheese
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cayenne pepper

Directions: In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Purée potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt, and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Source: iStock

3. Creamy Tomato Soup

On a cold winter day, nothing hits the spot quite like Cooking Channel’s Creamy Tomato Soup, which yields 4 to 6 servings. Looking for a gratifying side to enjoy with this dish? We suggest pairing your soup with Martha Stewart’s Classic Grilled Cheese.


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tablespoons brown sugar
  • 12 large tomatoes, chopped
  • 4 sprigs fresh thyme
  • 1 piece Parmesan rind, optional
  • ¼ cup 35% cream
  • 2 tablespoons butter
  • Salt and pepper
  • Grated Parmesan, for serving
  • Chopped fresh chives, for serving

Directions: Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add ½ cup water, the thyme, and Parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Purée the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper. To serve, ladle the soup into bowls and sprinkle with Parmesan and chives.

Source: iStock

4. Cream of Turkey and Wild Rice Soup

Veggies, spices, wild rice, reduced-sodium chicken broth, lean meat, and reduced-fat sour cream create a healthy soup you can feel good about eating. Eating Well’s recipe yields 4 servings, with each containing 354 calories, 9 grams of fat, 36 grams of protein, and 3 grams of fiber. For a wholesome and well-rounded meal, make Betty Crocker’s Italian Romaine Salad as a side to your soup.


  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced mushrooms (about 4 ounces)
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¼ cup chopped shallots
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups reduced-sodium chicken broth
  • 1 cup quick-cooking or instant wild rice
  • 3 cups shredded cooked chicken, or turkey
  • ½ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Directions: Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots, and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt, and pepper and cook, stirring, for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey, sour cream, and parsley and cook until heated through, about 2 minutes more.

Source: iStock

5. Creamy Chicken and Corn Chowder

Rachael Ray’s Creamy Chicken and Corn Chowder is a quintessential dish for brisk winter days. In addition to containing substantial ingredients, such as potatoes, chicken, and veggies, this recipe calls for a pinch of cayenne, a spice that’s guaranteed to help you feel warm and toasty. It yields 4 servings.


  • 4 skinless, boneless chicken breasts (about 1 pound)
  • Extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 1 pound Yukon gold potatoes, cut into ½-inch cubes
  • 1 (32 ounce) container chicken broth
  • 4 large ears corn, husked
  • 1 cup milk
  • ½ pound crusty bread, cut into 1-inch cubes
  • 1 pinch cayenne

Directions: Preheat a grill or grill pan to medium. Drizzle the chicken with extra-virgin olive oil; season with salt and pepper. Place on the grill or grill pan and cook, flipping once, until just firm, about 8 minutes. Transfer the chicken to a plate; shred or cut into cubes. In a soup pot, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the potatoes, broth, and ½ teaspoon salt. Bring to a boil; cover, lower the heat and simmer until tender, 10 minutes.

Remove from the heat; using an immersion blender, purée about half of the potatoes to thicken the soup. Meanwhile, cut the kernels from the cobs into a bowl, then scrape down the cobs to extract any corn milk into the bowl. Stir the corn and its milk into the pot. Add the chicken and milk, return to medium hat and cook, stirring, until heated through, 10 minutes. In a nonstick skillet, melt the remaining 1 tablespoon butter over medium-low heat. Add the bread and toss. Season with salt and the cayenne. Toast until golden, about 10 minutes. Serve on top of the chowder.

Source: iStock

6. Homemade Cream of Mushroom Soup

Rather than eating canned soup, cozy up to Food.com’s Homemade Cream of Mushroom Soup, which can easily be whipped up in 20 minutes. The recipe yields 6 servings, with each containing 146 calories, 12.2 grams of fat, and 4.3 grams of protein.


  • 1 to 2 garlic clove, minced
  • 2 tablespoons butter
  • 2 to 3 tablespoons flour (separated)
  • 2 cups chicken broth
  • 1 cup light cream or 1 cup evaporated milk
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon nutmeg

Directions: Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 tablespoons flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 tablespoon flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently. Serve and enjoy.

Source: iStock

7. Creamy Cheddar Soup

Paula Deen’s rich Creamy Cheddar Soup via Food Network is bursting with cheesy flavors. Cream, butter, and chicken stock create this dish’s creamy base, which will warm your soul and satisfy your stomach. If you’re looking for a tasty topping to put on your soup, consider preparing A Sweet Pea Chef’s Homemade Croutons.


  • 1 small onion, diced
  • 2 large pimentos, diced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1½ cups chicken stock
  • 1½ cups cream
  • ¾ cup grated sharp cheddar
  • ½ cup green onions
  • Salt and black pepper
  • Dash cayenne pepper, optional
  • Suggested serving: your favorite bread or croutons

Directions: In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add ¼ cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions.

More from Life Cheat Sheet: