How do you define gourmet soup? We define it as high-quality and absolutely delicious. It doesn’t have to be fancy, but it can be. The soup doesn’t need to be elaborate to create, but it can be. Gourmet soups can come from a high-end restaurant, a diner, and, of course, your own kitchen. They also don’t have to be super expensive to make, like these 24 soups that are gourmet-quality and also budget-friendly.
Ham and Split Pea Soup Recipe — A Great Soup
Dotdash Meredith Food Studios
“Before simmering, I thought I would have to thicken it; I actually had to thin it. I’ve never had better split pea.” —RosePecan5327
Old-Fashioned Potato Soup
Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood
“I was hesitant because of the limited spices in this soup, but it was really good, and even better the second day! My addition was adding a spoonful of bacon grease to the roux. I garnished with crisp crumpled bacon, shredded cheddar cheese and diced green onions.” —Theresa
Grandma’s Chicken Noodle Soup
Dotdash Meredith Food Studios
“I have made the soup many, many times and everyone asks me to make some more. I use a rotisserie chicken and it adds even more flavor. I do add 4 cups of Mueller‘s old fashion noodles instead of 2 1/2 because I’d like it to be thicker.” —RowdyGum2209
Chef John’s Roasted Butternut Squash Soup
Dotdash Meredith Food Studios
“THIS is the favorite of all the soups I make. I make it exactly as is listed. To finish, I can never find the creme fraiche, and it’s delicious without it. I do get pepitas and sprinkle them in. So yummy!” —Cindy Braden
Vegan Black Bean Soup
Dotdash Meredith Food Studios
“I followed recipe to the letter and topped with cilantro, lime, cheese shreds. It was the best black bean soup we’ve ever had. The topping options are endless so I’m glad we doubled the recipe to try them all.” —LankyPan2982
Cream of Mushroom Soup
Dotdash Meredith Food Studios
“To be vegan, I substituted almond flour and coconut milk for standard flour and evaporated milk. It was not as creamy, but the flavor was still excellent. Liked a bit of extra pepper. I think the sherry is what really makes this work.” —KeenThyme2441
Roasted Acorn Squash Soup
Allrecipes / Qi Ai
“Second time around making this and I love it! This time we put it in homemade bread bowls topped with kale!” —TidyDip5154
5-Ingredient Cheesy Taco Soup
fabeveryday
“I added a can of Rotel, and used the rest of my velveta cheese log plus shredded cheese. Kids liked it. Quick and easy weeknight meal.” —Shelby Walker
Cheesy Chicken and Potato Soup
“I made one slight change, which was to replace the butter with bacon grease (okay, maybe not the healthiest but it gave it a great flavor). My husband is a garlic lover so I added some minced garlic as well, but I think it would have tasted fine without it, too. Otherwise I followed the recipe as instructed and the soup turned out great.” —Jean
Megan’s Vegan Split Pea Soup
“As delicious as it sounds. I used yellow split peas and a purple sweet potato so the color was fun. Watch the pot! In minutes it will burn, so keep your eye on the broth. I ended up adding a cup or two more than what was written.” —Buckwheat Queen
Navy Bean and Ham Hock Soup
“Delicious. The various spices gave the broth such a yummy unique, rich flavor, definitely not your grandma’s beans and ham!” —ttunstill
Creamy Italian White Bean Soup
DOTDASH MEREDITH FOOD STUDIOS
“Started with 1/2 pound dry cannellini beans rather than using canned beans. I also used some dried oregano and rosemary. The result was the best bean soup I’ve ever tasted. This is easily a 5-star (with the changes). ” —jlebas
Grandma’s Corn Chowder
Dotdash Meredith Food Studios
“My husband is a big fan of corn chowder, as he orders it every time we go eat out. He said that this was the best he had ever had, and that this recipe was a keeper. I only made a few small adjustments. While cooking I left a bit more bacon grease in, and I also added chiken bouillon to the 2 cups of water.” —Chell
Matzo Ball Soup
Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
“Great recipe! Even my Jewish husband and nephew say that it tastes the same as what their mothers and grandmothers had made when they were young kids.” —Zaylia
Tim Perry’s Soup (Creamy Curry Cauliflower and Broccoli Soup)
“My hubby & I loved this! I didn’t have curry so I put approximately 1 TBSP cayenne. I also added a handful of cilantro which made it, IMO. SO GOOD!! ” —Terry Koshy
Cream of Asparagus Soup
DOTDASH MEREDITH FOOD STUDIOS
“This turned out great and the ONLY thing i changed was that I did not cream the asparagus completely. We like the bits of asparagus. It really is an amazing soup.” —Bobbie
Best Cream Of Broccoli Soup
Allrecipes Magazine
“Delicious flavor; made enough to freeze.Instead of adding croutons I sprinkled with shredded cheddar cheese.I used half & half instead of milk.” —zama2
Turkey Wild Rice Soup
Dotdash Meredith Food Studios
“Just made this and it was delicious. Used a broth made from the turkey I smoked for Thanksgiving. I recommend adding the almonds as the recipe states. My family said the almonds made the dish.” —WiseTimer8884
Roasted Tomato Soup
Allrecipes / Ana Cadena
“This recipe is awesome. I love tomato soup and it’s even better roasting the tomatoes! I will never make tomato soup another way again!! Only regret I have, is that I didn’t make grilled cheese to go with, but I definitely will next time!” —TriciAnn and BB
Lentil Soup
DOTDASH MEREDITH FOOD STUDIOS
“I’ve tried quite a few lentil soup recipes and I always come back to this one. I usually add some vegetable bullion and increase the amount of basil and oregano. I’ve been making it over and over because everyone loves it!” —Marcella
West African Peanut Soup
Jake Sternquist / Food Stylist: Lauren McAnelly / Prop Stylist: Gabriel Greco
“I have made this dozens of times and the family loves it. The recipe, as presented, gives first-class results, and can be endlessly varied. I double the chilli powder. A heaping tablespoon of chicken Better than Bouillon gives great stock flavour.” —J-Irving
Martha’s Vegetable Beef Soup
“We love this soup. I followed the recipe except I used Italian style stewed tomatoes because I that’s what I had in the pantry. I threw in a parmesan rind just because I wanted to.” —vicki cocca