5 Easy-Peasy Crowd-Pleasing Holiday Soups

Family and friends will love them any time of the year.

By

Susan Marque

 
Published November 13, 2025
Two bowls of creamy squash and chestnut soup topped with fresh sage leaves sit on a wooden table with crusty bread, butter and decorative autumn accents
Monica Stevenson (Food stylist: Beth Buzogany)

Starting a meal with a cup or bowl of soup sets the stage for a hearty holiday meal. It can make any day feel a little cozier or a dinner more elegant. With so much cooking going on during the holidays, it’s nice to have a few recipes that are simple to make ahead or quick to prepare at the last minute. I make many of these throughout the winter. Multiply the recipes if you’re planning to feed a large number of people.

Holiday soup with spinach and white beans served in an ornate brown bowl on a festive table
Monica Stevenson (Food stylist: Beth Buzogany)

Mushroom Tofu Soup with Spinach

This is a great quick meal, or use a small cup as a starter. For a little kick, add some red pepper flakes on top.

Serves 2

  • 1/2 cup (heaping) chopped mushrooms (use your preferred variety; I used Baby Bella, which was available at the store.)
  • 2 small shallots, sliced (or approximately 2 teaspoons of white, brown or red onion)
  • 2 green onions, chopped
  • 1/2 teaspoon fresh basil, chopped
  • 1 cup washed spinach leaves
  • Just under half of a 14-ounce package of Firm tofu, cubed
  • 1 tablespoon olive oil
  • 1 teaspoon Shoyu (soy sauce) + more to taste
  • 2 cups of water

Add the oil to a pot over medium heat. Sauté the tofu, shallots, mushrooms and green onions for a couple of minutes. Add the water. Add the basil and Shoyu (soy sauce). Bring to a boil and simmer for 10 minutes. This is a good time to wash the spinach. Add the fresh spinach and simmer for another minute or two. Serve.

Hearty holiday bean soup with carrots and herbs served in a red ceramic bowl with crusty bread on a festive table
Monica Stevenson (Food stylist: Beth Buzogany)

Red Bean Soup with Lime Gremolata

Aduki beans are small and cook easily, without the need for overnight soaking, but I use a can to speed up the process. Look for brands that use kombu, a sea vegetable, in their products for added digestibility. The lime gremolata adds a festive flair.

Serves 4-5

  • 1 (15-ounce) can aduki beans (also called adzuki)
  • 2 medium carrots, diced
  • 2 ribs of celery, diced (I also lightly peel the celery to get rid of tough strings)
  • 1/2 large red onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • Tamari/shoyu to taste
  • Water
  • 1 lime
  • 1 large clove of garlic, chopped fine
  • 2 teaspoons chopped parsley

Place the olive oil in a pot over medium heat. Sauté the onions for a minute before adding the carrots and celery. Stir and cook for an additional minute before adding the thyme, beans and water to cover. Bring to a boil, then reduce the heat to a simmer for 10 minutes. Meanwhile, make the gremolata by zesting the lime and combining the zest with the chopped garlic and parsley. Add shoyu to taste and place the soup into bowls, garnishing each with a little of the gremolata.

Creamy orange holiday soup served in a white bowl on a festive orange placemat beside a cocktail and white flower
Monica Stevenson (Food stylist: Beth Buzogany)

Carrot Nutmeg Soup

An easy and luxurious starter, this soup is also wonderful with a sandwich or sushi roll for lunch.

Serves 2-4

  • 6 carrots, sliced
  • 2 small shallots, peeled and sliced
  • 1 tablespoon olive oil
  • 2 teaspoons (approximately) white miso paste
  • Water
  • Ground nutmeg

Place the olive oil in a pot with the shallots over medium heat and stir for a minute. Add the carrots and water to cover. Bring to a boil, then reduce the heat to a simmer for 10 minutes. When you can easily stick a fork into the carrots, turn off the heat, blend with the miso paste and serve with a sprinkle of nutmeg on top.

Golden holiday soup in a white tureen with sage garnish surrounded by autumn leaves and butternut squash
Monica Stevenson (Food stylist: Beth Buzogany)

Squash and Chestnut Soup

Serves 4-5

  • 1 honey nut or small butternut squash, peeled and chopped
  • 1/2 large red onion, sliced
  • 1/2 cup roasted chestnuts (or the whole 5-ounce bag if you buy them peeled and roasted)
  • 1 large clove of garlic, sliced
  • 2-3 teaspoons white miso paste
  • 1/2-1 teaspoon dried sage
  • 1 tablespoon olive oil
  • Water

Place the oil in a pot over medium heat and add the onions and garlic. Stir for a few seconds. Add the chestnuts and squash. Cover with water and bring to a boil. Simmer for 10 to 15 minutes, or until you can easily insert a fork into the largest piece of squash. Blend with the miso and sage.

Two bowls of holiday soup with dumplings, carrots, and celery served with cornbread on a wooden table
Monica Stevenson (Food stylist: Beth Buzogany)

Simple Fish Soup

This is an easy and nourishing soup. Delicious with cornbread and salad.

Serves 2-4, depending on whether it’s a starter or a main

  • 8 ounces of Halibut or other firm white fish
  • 1 small Cabbage wedge
  • 1/2 cup, chopped carrots
  • 2 green onions, sliced
  • 1/4 cup chopped radish (daikon or red)
  • 1/2 teaspoon Rosemary
  • 1/2 teaspoon Thyme
  • 2 teaspoons olive oil
  • 1-3 teaspoons soy sauce to taste
  • 2 1/2 cups to 3 cups of water

Chop the vegetables into bite-sized pieces. Place the oil in a pot over medium heat. Add the herbs and let them infuse the oil for a minute. Add the vegetables and the water to cover them. Simmer for 10 minutes with a lid on. Add the fish and simmer 10 minutes more. Add soy sauce to taste.

What’s YOUR favorite soup to make during the holiday season? Let us know in the comments below.

Susan Marque is a Los Angeles-based writer and actor whose work appears in the Los Angeles Times, Healthline, Apartment Therapy, Vitacost and AARP’s digital properties, among others. She holds an MFA from The New School. Find her at susanmarque.com.