French cuisine is renowned for its rich flavors and comforting dishes, and soups are no exception. Whether you’re looking for a hearty meal or a light starter, these 20 savory French soup recipes are perfect for cozy nights in. Each recipe is detailed with ingredients and step-by-step instructions to ensure you can recreate these delicious dishes at home.

1. French Onion Soup

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Baguette slices
• Gruyère cheese, grated

Instructions:

• In a large pot, melt the butter with the olive oil over medium heat.
• Add the onions and cook until caramelized, about 25-30 minutes, stirring occasionally.
• Sprinkle sugar over the onions and continue to cook for another 10 minutes.
• Add the garlic and cook for 1-2 minutes until fragrant.
• Pour in the white wine and scrape the bottom of the pot to deglaze.
• Add the beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Preheat the broiler. Ladle the soup into oven-safe bowls, top with a baguette slice, and sprinkle with Gruyère cheese.
• Place under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

Tip: For a deeper caramelized flavor, cook the onions low and slow, stirring occasionally, until they turn a deep golden brown. This can take up to 45 minutes but enhances the richness of the soup.

2. Potage Parmentier (Leek and Potato Soup)

Ingredients:

• 4 large leeks, white and light green parts only, sliced
• 2 tablespoons butter
• 4 medium potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the leeks and cook until softened, about 5-7 minutes.
• Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh chives.

Tip: For an extra creamy texture, pass the soup through a fine-mesh sieve after blending. This removes any fibrous bits from the leeks and ensures a silky-smooth finish.

3. Soupe au Pistou (Provencal Vegetable Soup with Pistou)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup small pasta (like macaroni or shells)
• Salt and pepper to taste
• For the Pistou:
  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt to taste

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the potatoes, zucchini, green beans, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Add the pasta and cook until al dente, about 10 minutes. Season with salt and pepper.
• While the soup is cooking, make the pistou by blending the basil, garlic, Parmesan, and olive oil in a food processor until smooth. Season with salt.
• Serve the soup hot, with a dollop of pistou on top.

Tip: Toast the pasta in a dry pan for a minute before adding it to the soup. This brings out a nuttier flavor and helps it hold its texture.

4. Bouillabaisse (Provencal Fish Stew)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 leeks, white and light green parts only, sliced
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 1 can (14 oz) diced tomatoes
• 1 strip orange zest
• 1 bay leaf
• 1 teaspoon saffron threads
• 6 cups fish stock
• 1 lb mixed fish fillets (such as cod, halibut, or sea bass), cut into chunks
• 1 lb shellfish (such as mussels or clams), cleaned
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Baguette slices (for serving)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, leeks, garlic, and fennel, and cook until softened, about 5-7 minutes.
• Add the diced tomatoes, orange zest, bay leaf, saffron, and fish stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Add the fish and shellfish, and cook until the fish is cooked through and the shellfish have opened, about 10 minutes. Discard any unopened shellfish.
• Season with salt and pepper.
• Serve hot, garnished with fresh parsley and accompanied by baguette slices.

Tip: For an authentic touch, rub the inside of your serving bowls with a cut clove of garlic before ladling in the soup. This adds a subtle depth of flavor.

5. Soupe à l’Oignon Gratinée (French Onion Soup with Cheese)

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 8 cups beef broth
• 1/2 cup dry white wine
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Baguette slices
• Gruyère cheese, grated

Instructions:

• In a large pot, melt the butter with the olive oil over medium heat.
• Add the onions and cook until caramelized, about 25-30 minutes, stirring occasionally.
• Sprinkle sugar over the onions and continue to cook for another 10 minutes.
• Add the garlic and cook for 1-2 minutes until fragrant.
• Pour in the white wine and scrape the bottom of the pot to deglaze.
• Add the beef broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Preheat the broiler. Ladle the soup into oven-safe bowls, top with a baguette slice, and sprinkle with Gruyère cheese.
• Place under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

Tip: For an extra savory boost, add a splash of Worcestershire sauce or a few dashes of balsamic vinegar to the onions while they caramelize.

6. Velouté de Champignons (Cream of Mushroom Soup)

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme leaves (for garnish)

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the mushrooms and cook until they release their moisture and become tender, about 10 minutes.
• Add the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh thyme leaves.

Tip: Sauté the mushrooms until they release their moisture and begin to brown. This intensifies their umami flavor, making the soup richer.

7. Soupe au Potiron (Pumpkin Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium pumpkin, peeled and diced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the pumpkin and broth. Bring to a boil, then reduce heat and simmer until the pumpkin is tender, about 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh parsley.

Tip: Roast the pumpkin before adding it to the soup for a deeper, caramelized sweetness. This enhances its natural earthy notes.

8. Soupe à l’Ail (Garlic Soup)

Ingredients:

• 2 tablespoons olive oil
• 10 cloves garlic, minced
• 1 onion, chopped
• 6 cups chicken or vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Baguette slices
• Gruyère cheese, grated

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the garlic and onion, and cook until softened, about 5 minutes.
• Add the broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Preheat the broiler. Ladle the soup into oven-safe bowls, top with a baguette slice, and sprinkle with Gruyère cheese.
• Place under the broiler until the cheese is melted and bubbly, about 2-3 minutes. Serve hot.

Tip: Roast the garlic cloves before adding them to the soup for a mellower, slightly sweet flavor that balances out the pungency.

9. Soupe au Cresson (Watercress Soup)

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 2 bunches watercress, trimmed
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
• Add the watercress and cook for another 5 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot.

Tip: Add the watercress at the very end and blend immediately to preserve its vibrant green color and fresh, peppery taste.

10. Soupe au Poireau (Leek Soup)

Ingredients:

• 2 tablespoons butter
• 4 large leeks, white and light green parts only, sliced
• 2 medium potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the leeks and cook until softened, about 5-7 minutes.
• Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh chives.

Tip: Soak the sliced leeks in cold water and swish them around before cooking. This helps remove any grit hidden between the layers.

11. Soupe à la Tomate (Tomato Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 lbs ripe tomatoes, chopped
• 4 cups chicken or vegetable broth
• 1 teaspoon sugar
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the tomatoes, broth, sugar, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Serve hot, garnished with fresh basil leaves.

Tip: For a richer taste, roast the tomatoes with olive oil and garlic before blending them into the soup. This enhances their natural sweetness.

12. Soupe au Fenouil (Fennel Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 fennel bulbs, thinly sliced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh dill, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, and fennel, and cook until softened, about 5-7 minutes.
• Add the broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh dill.

Tip: Lightly toast the fennel seeds in a dry pan before adding them to the soup. This deepens their licorice-like aroma.

13. Soupe aux Lentilles (Lentil Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup green lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the lentils, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the lentils are tender, about 30 minutes.
• Serve hot, garnished with fresh parsley.

Tip: Sauté the lentils with the onions and garlic for a couple of minutes before adding the broth. This enhances their earthy flavor.

14. Soupe aux Pois Cassés (Split Pea Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup split peas, rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the split peas, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 45 minutes.
• Serve hot, garnished with fresh parsley.

Tip: For a smoky depth, add a small piece of smoked ham hock or smoked paprika while the soup simmers.

15. Soupe aux Haricots Blancs (White Bean Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cans (14 oz each) white beans, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the white beans, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Serve hot, garnished with fresh parsley.

Tip: Mash a portion of the beans before serving to create a creamier consistency while keeping some whole for texture.

16. Soupe aux Épinards (Spinach Soup)

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 2 bunches fresh spinach, trimmed
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
• Add the spinach and cook for another 5 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot.

Tip: Blanch the spinach for 30 seconds before adding it to the soup. This helps retain its vibrant green color.

17. Soupe aux Carottes (Carrot Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 lbs carrots, peeled and sliced
• 6 cups chicken or vegetable broth
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the carrots, broth, ginger, salt, and pepper. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
• Use an immersion blender to puree the soup until smooth.
• Serve hot, garnished with fresh cilantro.

Tip: Add a splash of orange juice or zest before serving to brighten the flavor and enhance the natural sweetness of the carrots.

18. Soupe aux Courgettes (Zucchini Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, diced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the zucchinis and broth. Bring to a boil, then reduce heat and simmer until the zucchinis are tender, about 15 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh basil leaves.

Tip: For a deeper flavor, roast the zucchini slices in the oven at 400°F for 15 minutes before adding them to the soup. This enhances their natural sweetness and adds a slight smokiness.

19. Soupe aux Pois Chiches (Chickpea Soup)

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the onion, garlic, carrots, and celery, and cook until softened, about 5-7 minutes.
• Add the chickpeas, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Serve hot, garnished with fresh parsley.

Tip: Lightly mash some of the chickpeas before serving to create a thicker, creamier consistency while still keeping some whole for texture.

20. Soupe aux Petits Pois (Pea Soup)

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh or frozen peas
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh mint leaves, chopped (for garnish)

Instructions:

• In a large pot, melt the butter over medium heat.
• Add the onion and garlic, and cook until softened, about 5 minutes.
• Add the peas and broth. Bring to a boil, then reduce heat and simmer until the peas are tender, about 10 minutes.
• Use an immersion blender to puree the soup until smooth.
• Stir in the heavy cream and season with salt and pepper.
• Serve hot, garnished with fresh mint leaves.

Tip: Add a squeeze of fresh lemon juice at the end of cooking to brighten the flavors and enhance the sweetness of the peas.

Conclusion

These 20 savory French soup recipes are perfect for cozy nights in, offering a variety of flavors and ingredients to suit any taste. From the classic French Onion Soup to the hearty Bouillabaisse, each recipe is designed to bring warmth and comfort to your table. Whether you’re a seasoned chef or a beginner in the kitchen, these detailed instructions will help you create delicious, authentic French soups that are sure to impress. So, grab your pot and ladle, and start cooking these delightful soups today!