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Your Favorite Rainy Day Soup?

We're having the very first rainfall of the year today, and I'm headed into the kitchen to make a big pot of soup for my family! Anybody else in the same mood?

What's your favorite soup for a rainy day? I'm craving some creamy pumpkin soup with cornbread!


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  1. Chili, either red or white. I also love butternut squash soup, or a fabulous red lentil and sausage soup.

    2 Replies
    1. re: biondanonima

      I was gonna say sausage and red lentil. In fact I have left overs from last night sitting in my fridge right now.

      1. Albondigas with crusty bread and red wine.

        1 Reply
        1. It's not raining here but finally feeling like fall.

          French onion is on my stove as I type. Can't wait to eat it for dinner.

          3 Replies
          1. re: thimes

            Ohhhh, French onion...I bet it smells fabulous in your kitchen!

            1. re: FoodWacky

              french onion soup: best. soup. ever.

            2. re: thimes

              French onion is on my menu for Thursday! Can't wait!

            3. I'll believe it when I see it when it comes to the rain (my fingers are crossed for it!)

              Based on what we already have in the house, I'm thinking chicken tortilla soup with extra veggies for tonight (minus the tortilla for me, I'll make him quesadillas for a side.)

              8 Replies
              1. re: weezieduzzit

                This was my pick as well, I'm in the mood for warm and spicy.

                1. re: weezieduzzit

                  Sounds really tasty! Do you make your chicken tortilla soup spicy?

                  1. re: FoodWacky

                    I use blended chipotles in adobo sauce so it's both smoky and spicy.

                    1. re: weezieduzzit

                      Sounds wonderful, I imagine you just add by taste but do you have a recipe?

                      1. re: fldhkybnva

                        You know me... no recipes..... yes, by taste. I blend a can or 2 of chipotles in adobo and keep it in a container in the freezer so I can just scrape out what I need.

                        I make stock (this is happening right now, pulling meat when cooked through but not overdone,) saute onion and celery in a different pan, add other veggies, add the stock and chipotles in adobo, season, cook until the veggies are done, add canned tomatoes, add back the reserved chicken meat to heat through and serve with diced avocados and sour cream (if I've made it too spicy!)

                        1. re: weezieduzzit

                          Yea,I hesitated to ask but figured worth a shot. It sounds easy peasy, perhaps I'll whip up a batch this weekend. It's getting chilly here. Thanks.

                          It makes perfect sense to blend the chipotles before you store, I've been storing as whole peppers.

                          1. re: fldhkybnva

                            WOOHOO! It's actually raining here and it's really coming down! (Can you tell that is almost never rains here?)

                  2. Beef and Barley or Split Pea with Ham (and a shot of Sherry)

                    4 Replies
                    1. re: chefj

                      Love split pea. I may have to throw a pot on sometime soon.

                          1. re: chefj

                            Those are my favorites. I made potato leek Tues. PM, it was okay but not as satisfying as split pea or beef and barley. I use a pressure cooker and can turn out SP in 15 mins without soaking the peas. Oh, when I can get them I love split yellow (Habitant Pea Soup)pea soup.

                          2. Copycat Bean & Bacon made with ham stock from a smoked pork shank. http://www.cdkitchen.com/recipes/recs...

                            Collard Green and Bean Minestrone (using mixed beans): http://www.marthastewart.com/338170/m...

                            Wild Rice Soup with leeks, carrots and sherry

                            Split Pea with Ham and Andouille (or Kielbasa


                            Kale, Bean and Kielbasa Soup

                            mmmmmmmmmmmmm, soup.....

                            1. Creamy pumpkin sounds delish! I make mine slightly curried, savory, and a touch of sweet. I eat it with crusty French bread and butter. I think it may rain here today! :)

                              1 Reply
                              1. I love a borscht inspired soup with beef, beets and cabbage. I finish it with lots of dill and sour cream.

                                1. For true comfort soup I like something creamy. a lobster bisque if I've got the time but my go to is a butternut apple leek and garlic soup with a touch of garam marsala. Pureed smooth and silky. mmm. now I want soup :(

                                  1 Reply
                                  1. re: foxspirit

                                    Me too! This really sounds delicious.

                                  2. Oddly I wasn't even thinking of pumpkin. Although now of course I am. But I'm still making black bean and sweet potato anyway.

                                    1. Tortilla soup is my favorite "rainy day" soup

                                      2 Replies
                                        1. I recently made a roasted beet/carrot soup with roasted garlic, horseradish, and barley that was great.
                                          Most often i make a quick miso and "stuff" soup- miso broth, scallions, smoked tofu cubes,mushrooms, wilted greens, or some noodles if they are around (soba)

                                          Sweet potato/black bean stew is also a favorite

                                          1. I just did the very same thing! Made a carrot soup with mini turkey meatballs and spinach from Smitten Kitchen. It's so yummy... I can't wait for dinner.

                                              1. Green chile stew or Spanish Sopa de Ajo.

                                                1. I'd eat any of these soups on a rainy day!

                                                  Ran across some cheap, meaty beef shanks awhile ago and fashioned a beef veg soup after browning them really hard, S&P, throwing them in the crockpot with a bunch of stuff from the fridge, boxes of beef broth and chopped tomatoes. Thyme sprigs from the garden. Yummy beefy. Now I'm always tuned into beef shank.

                                                  1. I can't pick one! I love cornbread with soup, but Saltines will do on a busy day.

                                                    Beef vegetable
                                                    Taco soup
                                                    Cream of tired / leftover vegetable -- I have this going right now. Two leftover baked potatoes and half a pot of expiring broccoli and carrots are simmering in some chicken broth. I will blend it later with the immersion blender, leaving some chunks. I just remembered I should add some onion and celery.

                                                    1. Hi, FW:

                                                      Oxtail with barley.


                                                      1 Reply
                                                      1. re: kaleokahu

                                                        I've been looking for such a recipe -- or oxtail w/lentils, can you help? Thanks.

                                                      2. Perhaps not considered soup by some, but a warm bowl of chili with onions, cheese, hot sauce, chives and sour cream is guaranteed to be a winner on a rainy day. Also, a thick creamy clam chowder.

                                                        2 Replies
                                                        1. re: fldhkybnva

                                                          Hooray for these choices. I love, love love fish chowder too.

                                                          1. re: fldhkybnva

                                                            even better if it's homemade chowder

                                                          2. My "go to" recipe is Turkey Parmesan Meatball soup with orzo and escarole. So good. Recipe is on Epicurious. I'll be making it tomorrow....

                                                            1 Reply
                                                            1. re: perk

                                                              Wow does that sound good right now!

                                                            2. Hot and Sour Soup is a favorite at our house.

                                                              1. Pho sans noodles, with lots of lime, sambal olek, basil and bean sprouts

                                                                1 Reply
                                                                1. re: meatnveg

                                                                  Mine, too. Only I like the noodles. :)

                                                                2. Same as my favorite in general: an Italian soup using greens (like chard or beet), chick peas, tomatoes, and reconstituted dried porcini mushrooms in chicken stock. Yum!

                                                                  No meat--not that I'm vegetarian, but it's interesting to find really savory dishes without meat.

                                                                  1. Avgolemono is my favorite! Another CHer introduced me to it last year. A bright lemony chicken soup with an eggy swirl and orzo (or rice). I loved this posters recipe and have used it more than once.

                                                                    6 Replies
                                                                    1. re: pagesinthesun

                                                                      Oh yeah, Avgolemono is a family favorite with us too! I used to watch Yaiyai make it for our lunch in Pireaus!

                                                                      1. re: FoodWacky

                                                                        It's a good month away from fall weather in my neck of the woods, but I can't wait to make that soup!

                                                                        1. re: pagesinthesun

                                                                          No reason to wait. Soup can be enjoyed in warm weather

                                                                          1. re: scubadoo97

                                                                            but when it's 93 in the shade and 95% humidity, it just doesn't sound as good as when it's chilly and grey.

                                                                              1. re: scubadoo97

                                                                                so chili when chilly is a good average? :)

                                                                    2. I love all soups and there really isn't one that I don't like except those that are cream based.

                                                                      1. chowder!

                                                                        west coast kid here, so especially on those foggy-drizzly-ocean-cloudy days, chowder (best with crusty, warm bread to dunk) warms my heart and soul. chicken-corn-sausage chowder, clam chowder (canned clams when poorer, fresh razor clams when a bit less poor!), salmon chowder, fish chowder, crawfish chowder, seafood chowder, shrimp chowder, crab chowder, potato chowder, veggie-cheese chowder...wild rice chowder, sweet potato (or squash) chowder... you name it, i can chowder it, and it's awesome on one of those soft, gray, chilly days! <3

                                                                        1. MMMmmNum. Yours sounds delicious. It's crazy-difficult to choose, but I'd have to say: Solyanka. It's a Russian soup with a flanken/brisket stock (meat shredded and added later), onions, garlic, shredded cabbage, julienned beets, diced frizzled salami, chopped tomatoes, diced celery, potato cubes - simmered all the livelong day, and served with the best sour cream you can find and a sprinkle of fresh chopped dill. Some people add raisins; I do not. :)
                                                                          Or, spinach minestrone;

                                                                          1 Reply
                                                                          1. re: mamachef

                                                                            I haven't had the Russian version, but I have enjoyed the East German version of Soljanka - it's delicious, but a bit different than the Russian version mamachef describes. Chunks of pork and/or sausage (of course, it's Germany!), maybe potatoes, onions, pickles and peppers in a sweet-sour, paprika-heavy tomato based broth.

                                                                          2. My wife just made the Loaded Baked Potato Soup Chow's been promoting. YUM!

                                                                            1. Curried corn, and chicken chowder w/ plenty of chopped cilantro. The aromas while it's cooking is heavenly.

                                                                              1. A good potato and leek soup can be so comforting and warming.

                                                                                I sometimes make a simple potato stew: fry bacon, fry onions in bacon fat, layer in pot with sliced potatoes (carrots and celery optional), add broth to cover and a little thyme, simmer 'til tender, stir in a cup or two of bechamel and serve topped with fresh ground pepper and smoked paprika. Very rich but oh so satisfying.

                                                                                Will have to try that Loaded Baked Potato soup.

                                                                                1. i love soups of all kinds, but the very first thing that popped into my mind was split pea and ham for this rainy day.

                                                                                  11 Replies
                                                                                  1. re: alkapal

                                                                                    Mmmmm. No rain here, but I've got a pot started w/ a Honey baked hambone, and does it ever smell good...

                                                                                    1. re: mamachef

                                                                                      were you able to buy just the bone? i had a friend whose mom had a contact at the local HBH, and a couple of times i was able to get two or three bones (with ham sticking to the bone -- the best part). THAT was good stuff. i'd make split pea or bean soup, and that ham would just fall off into the soup, and the gelatin from the bone made such a lip-smacking velvety soup.

                                                                                      we've had so much rain. we made up the 3" summer deficit and now have a 2" surplus in the span of a week.

                                                                                      1. re: alkapal

                                                                                        alka, I was. They charged me a grand total of three dollars for two bones. After I was done happy-dancing all over the store, I took it home and carved literally 2 1/2 lbs. sandwich meat from them, and another almost-pound of cubes and crumblies and delicious things to add to the soup. And you're right: the collagen and gelatin made this soup extra-silky and delicious. Everybody say yay!!

                                                                                        1. re: mamachef

                                                                                          ok, NOW i know where i gotta go. how cool! and they DO have enough meat to really make a meaty soup. sounds like you really scored. say YAY, HEY!

                                                                                          you know what i've been craving lately, a good old-fashioned ham salad sandwich….crusts cut off, of course. LOL.

                                                                                            1. re: alkapal

                                                                                              love DC.
                                                                                              not sure to ask you or mama chef what HBH stands for.?
                                                                                              I am reading it's a sandwich shop.

                                                                                                1. re: alkapal

                                                                                                  oh oh oh, like those spiral hams? sorry, must have been early the cells aren't awake yet

                                                                                          1. re: alkapal

                                                                                            the HBH nearest me has always had bones available for sale. This one now has a busy sandwich shop and sells sliced ham by the pound, so I think there's a fairly steady supply of bones.

                                                                                            1. re: sunshine842

                                                                                              Not always. Went there a little over a week ago and they didn't have any bones left that day :-(. But I've gotten mine there before too. They freeze fantastic. So when I do get them, I get at least 3 at a time. And you are right, there is still a ton of meat on them (the gal that waited on me last time even said she picked through what she had and got the ones with the most meat on them). Such good flavor.

                                                                                      2. There are several soups I like to make, but today I'd choose a chicken tortellini soup made with leftover grilled chicken leg quarters and some kale, sautéed mushrooms and cheese tortellini. And a sprinkle of Pecorino Romano on top.

                                                                                        1 Reply
                                                                                        1. re: kitchengardengal

                                                                                          You combined the two I was going to mention. Chicken soup starting with a whole chicken, poach then remove the meat, return the bones and let the stock go for a bit. Strain and add carrots, egg noodles and some of the chicken.

                                                                                          And tortellini soup with potatoes, mushrooms, spinach and cheese tortellini.

                                                                                          1. re: iL Divo

                                                                                            when I made split pea the other night with cole slaw, my husband asked what this was, meaning the soup. I said split pea. he said yah but you usually make it without all this extra stuff. I told him that's because I thought a soup of simply split peas with no bulk would bore him. he said he loves it that way, but this time I didn't puree the onions or carrots or celery or potatoes. very enjoyable.

                                                                                            1. I'd have the soup/puree I made and froze in Zip locks. I simmered a few large cut up cauliflowers a dozen broken up yellow bell peppers, skins and seeds, a cut into chunks celeriac in a large pot with some water and chicken stock for a few hours. I added a pinch of cardamon and cumin and S&P and I 'stick blended' after it had cooled and strained it to remove the skins seeds tough bits from the celeriac. I call the soup/puree 'Sunshine soup'.

                                                                                              3 Replies
                                                                                              1. re: Puffin3

                                                                                                sounds nice, but why did you put in the yellow pepper seeds and pith?

                                                                                                1. re: alkapal

                                                                                                  I could have gone to the trouble of removing them but I'm thinking maybe they add some flavor. Anyway I knew I'd be straining the soup/puree to remove the bits of skin and especially the 'woody' bits from the celeriac. Where I live the only celeriacs we get are dried up hard as a rock 'knurdels'. I could just use celery seed I guess.
                                                                                                  The soup turns out a beautiful golden color.

                                                                                                  1. re: Puffin3

                                                                                                    ok, well, to me, they aren't that hard to simply pull out, as i think the pith and seeds give a slight bitter edge, but maybe that's my imagination. ;-). and maybe the little edge they might give helps the flavor balance….

                                                                                                    i think your work to include celeriac is worth it, because i don't think celery seeds have the subtlety of celeriac.

                                                                                                    celery root is hard to come by around here, too -- unless you want to pay a lot. have you ever made the french "celeri remoulade" dish? http://www.davidlebovitz.com/2010/04/...

                                                                                              2. I have so many, I can't decide on one. Here are some of my favorites.

                                                                                                Baked Potato Soup, Beans and Ham Soup, Beef and Mushroom Soup, Butternut Squash Soup , Broccoli Cheddar Soup, Cauliflower Cheese Soup, Cheddar Ale Soup , Chicken Corn Chowder with roasted red peppers, Chicken Gnocchi Soup, Chicken Mushroom Soup, Chicken Noodle Soup, Chicken Pot Pie Soup, Chunky Tomato Soup, Clam Chowder Soup , Corn Chowder, Cream of Mushroom Soup , Roasted Red Bell Pepper Soup, Dill Pickle Soup, French Onion Soup, Hungarian Mushroom Soup, Minestrone Soup, Split Pea Soup, Tex-Mex Chicken Soup, Tortilla Soup w/Chicken, Vegetable Beef Soup, Vegetable Beef Barley Soup.

                                                                                                There is more, but my mind is a blank at the moment.

                                                                                                  1. I had split and ham on a cruise ship in Glacier Bay. We were on deck and it was perfect. I could make pumpkin and squash into a whole subset of soups. But the one I crave most on a rainy day is noodle soup. In my mind nothing beats Pho on a rainy day.

                                                                                                    1. Goulash soup like the kind served in Germany. I haven't made it in a few years, but now I have a craving.

                                                                                                      1. Confession: it's NOT raining today in Monrovia, but it's still a soup day for me! Cream of Sweet Potato!

                                                                                                        1. Bean soup with marrow bones and flanken. That reminds me of my childhood.

                                                                                                          Carrot ginger soup -- I love the version served at Boma at Disney's Animal Kingdom Lodge. I have the recipe somewhere and now I have to find it.

                                                                                                          4 Replies
                                                                                                          1. re: Disneyfreak

                                                                                                            i used to have a carrot ginger soup recipe with lots of sauteed onions and not a ton of ginger, cream and if i recall, a hint of curry powder. it was the BEST soup i've ever had (other than lobster bisque), and i have lost the recipe. i've seen many other recipes since then, but they don't have the large savory onion component. everyone raved about the deep, satisfying flavor. i guess i just have to slam it out and re-create it.
                                                                                                            oh, for some reason, i'm now dreaming of mulligatawny. that is a wonderful soup, too. http://www.indianfoodforever.com/soup... is one version. i like the fact this one has curry leaves. i also like madhur jaffrey's (?) chicken mulligatawny. it has more coconut than the linked recipe.

                                                                                                            1. re: alkapal

                                                                                                              If you would like (and if it okay here) I could try to find that recipe and share it here.

                                                                                                              1. re: Disneyfreak

                                                                                                                sure, i'd be happy if you could find it. i thought it might have been from some popular cookbook or NYT in the mid-to-late 80's. (a friend made it and then gave me the recipe).

                                                                                                                it seems similar to this, but not quite "it." http://www.foodnetwork.com/recipes/al...!

                                                                                                                i see some commenters did add cumin, as well.

                                                                                                              2. re: alkapal

                                                                                                                "i used to have a carrot ginger soup recipe with lots of sauteed onions and not a ton of ginger, cream and if i recall, a hint of curry powder"

                                                                                                                I don't know if it's the one you mean, but it sounds an awful lot like the Gingered Carrot Soup from the New Moosewood Cookbook:

                                                                                                            2. Beef Barley Vegetable or Chicken Corn Chowder with Roasted Red Peppers.

                                                                                                              Recently because of the influx of kale from my CSA, I've been making sausage, white bean and kale soup as well.

                                                                                                              1. carrabba's has a terrific soup that i can eat year round (but is perfect for chilly autumn evenings): spicy italian sausage and lentil soup. http://www.food.com/recipe/carrabbas-...

                                                                                                                be sure your sausage has fennel seeds or ground fennel (which is what makes it "italian" anyway). if not, just add some freshly ground fennel to your soup.

                                                                                                                1. Chicken & Hominy Soup. So much flavor from humble ingredients. The smoked paprika is key. I leave 1 can of hominy unblended to add texture. Garnish with with diced avocado, tortilla strips, and grated jack. The aromas while it's cooking will whet your appetite!


                                                                                                                  1. Hot and Sour or Beef and Noodle ..

                                                                                                                    1. Chicken 'n Dumplings. I make a chicken soup with a mirepoix and stock, simmer some skinned thighs for a bit, then retrieve them and shred the meat to add back. The dumplings: 2 cups flour, 1 egg, 1 cup buttermilk, 2 tsp baking powder, 1/2 tsp salt or more if Kosher, 3/4 tsp cayenne. I drop tbsp size dollops until the top of the soup is crowded, cover and simmer for 30 minutes more. I like it spicy - you can cut down on the cayenne.

                                                                                                                      1 Reply
                                                                                                                      1. re: PesachBenSchlomo

                                                                                                                        Pesach, I appreciate you giving the recipe for dumplings.
                                                                                                                        sometimes they are wonderful other times not so much.
                                                                                                                        with the addition of cayenne and the trouble I'm having trying to settle down/cool down the heat I added to my white chicken chili today, (it's still not much better after all I've done to make it palatable) I think omitting the heat in the dumplings is the direction I'll go.

                                                                                                                      2. Bouillabaisse - does that count as s soup or does it have to be considered a stew?

                                                                                                                        (I know I already said french onion but bouillabaisse is one of my favorite things to eat almost any time of year)

                                                                                                                        1. I love soups in general, but a favorite is Soba Noodle made with homemade chicken broth, mushrooms & lots of vegetables.

                                                                                                                          1. After a recent trip to turkey i'm all about turkish red lentil soup.


                                                                                                                            3 Replies
                                                                                                                            1. re: wontonfm

                                                                                                                              Oh. That is your blog, not a location for a Turkish red lentil soup recipe! How disappointing!

                                                                                                                              Could you post your recipe? I love this soup but have been unable to find a recipe that resembles a local restaurants version. Thanks.

                                                                                                                              1. re: wontonfm

                                                                                                                                Which one? When I was in Turkey, I enjoyed both mercimek (more of a standard red lentil soup) and ezogelin (red lentil, bulgur, paprika, mint). To this day, I can't decide which one I like more.

                                                                                                                                1. Cream of corn with egg drop soup.

                                                                                                                                  Miso soup.

                                                                                                                                  Both can be done in minutes, quick, easy, cheap and delicious.

                                                                                                                                  1. Pho! I might have to get a bowl for dinner tonight.

                                                                                                                                    3 Replies
                                                                                                                                    1. re: 4X4

                                                                                                                                      had pho for lunch today. It rocked, and it's not even cold outside.

                                                                                                                                      1. re: sunshine842

                                                                                                                                        I could easily eat pho several times a week if that were ever an option.

                                                                                                                                    2. My Sick Bachelor Soup used to be a family can of Tomato soup with a small can of beef broth, plus whatever oregano and garlic powder I had on hand.

                                                                                                                                      Now it's a couple cans of tomatoes cooked down, cut up, blended, strained, seasoned, and some beef stock. For cold and sick days its simple and dreamy.

                                                                                                                                      1. Working on a fish soup at this moment

                                                                                                                                        7 Replies
                                                                                                                                        1. re: scubadoo97

                                                                                                                                          The finished shrimp and snapper soup. This has moved up to my favorite soup

                                                                                                                                              1. re: scubadoo97

                                                                                                                                                Looks great. Care to share your ingredients and method?

                                                                                                                                                1. re: 1sweetpea

                                                                                                                                                  Sure thing sweetpea.

                                                                                                                                                  Fillet out the snapper and cut the gill out of the the head and cut carcass into pieces.
                                                                                                                                                  Remove shells and heads from the shrimp. Can leave some with heads and shells for presentation and because they taste good but are a bitch to peel cooked.

                                                                                                                                                  Toss carcass and shells in pressure cooker with water, a couple of carrots, an onion, celery, bay leaf, a little salt and pepper corns. Cook at pressure for about 45-60 min. Strain and hold

                                                                                                                                                  To start the soup I sauteed a bay leaf and a pinch of saffron threads then quickly added sliced carrots, onions, fennel bulb, garlic, bay leaf, salt and pepper as well as a pinch of crushed red pepper and the stock. Let that cook until the vegetables are soft then toss in the cut fish and shrimp. Simmer or just turn off the heat and let the seafood cook for a couple of minutes until done.

                                                                                                                                                  I think that was about it.

                                                                                                                                                  Try it!

                                                                                                                                              2. Mishmash soup: Chicken stock w/ matzo balls, fine noodles and kreplach.

                                                                                                                                                1. Chowda! New England clam chowda. That's it!

                                                                                                                                                  4 Replies
                                                                                                                                                  1. re: jarona

                                                                                                                                                    was in Lahina Maui in my earlier years with boyfriend ordering lunch on the pier. I ordered split pea soup instead of salad as the side. as he and I talked the soup came, I started eating it without paying attention and then realized this wasn't split pea soup it was creamy rich crazy stupid good clam chowder. wow, just sooo good.

                                                                                                                                                    1. re: iL Divo

                                                                                                                                                      All things being equal, it sounds to me like a good kinda mistake. I'd rather have had the chowder too, I think. Even inadvertently.

                                                                                                                                                      1. re: iL Divo

                                                                                                                                                        That's quite the mistake the waiter made. I wonder if someone else who ordered clam chowder got split pea soup instead, LOL !