16 Rich Creamy High-Protein Soups for Ultimate Comfort

Nothing beats a warm bowl of creamy soup when you need comfort food that actually fills you up. These protein-packed soups deliver both satisfaction and nutrition in every spoonful.

From classic chicken combinations to seafood chowders, these recipes transform simple ingredients into restaurant-quality meals that’ll keep you cozy all season long.

01. Rich Chicken & Mushroom Cream Soup

Tender chicken and earthy mushrooms swimming in a velvety broth. This hearty soup brings restaurant flavors straight to your kitchen table.

Ingredients: 2 pounds bone-in chicken thighs, 8 ounces sliced mushrooms, 1 large onion diced, 3 celery stalks chopped, 2 carrots diced, 2 tablespoons fresh thyme, 4 cups chicken broth, 1 cup heavy cream, 3 tablespoons flour, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Rich Chicken & Mushroom Cream Soup

1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then brown them skin-side down for 5 minutes until golden. Flip and cook another 4 minutes before removing to a plate.

2. Add mushrooms to the same pot and sauté until they release their moisture and turn golden brown, about 6 minutes. The fond from the chicken will give them incredible flavor.

3. Stir in onion, celery, and carrots, cooking until softened, about 5 minutes. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to prevent burning.

4. Pour in chicken broth gradually while whisking to prevent lumps. Add thyme and return chicken to pot. Simmer covered for 25 minutes until chicken is tender and easily shreds.

5. Remove chicken, shred the meat, and discard bones. Stir cream into soup and return shredded chicken. Heat through for 3 minutes until creamy and steaming hot.

02. Fresh Tilapia & Sweet Corn Chowder

Flaky tilapia and sweet corn kernels create this light yet satisfying chowder. Perfect for late summer when corn is at its peak sweetness.

Ingredients: 1 pound tilapia fillets, 3 cups fresh corn kernels, 4 cups fish stock, 2 medium potatoes diced, 1 large onion chopped, 2 celery stalks diced, 1 cup half-and-half, 3 tablespoons butter, 2 tablespoons flour, 1 bay leaf, fresh parsley for garnish, salt and pepper to taste.

How To Make Fresh Tilapia & Sweet Corn Chowder

1. Cut tilapia into bite-sized chunks and season with salt and pepper. Set aside to come to room temperature while you prepare the vegetables, which helps ensure even cooking.

2. Melt butter in a heavy-bottomed pot over medium heat. Add onion and celery, cooking until translucent, about 4 minutes. The vegetables should be soft but not browned.

3. Sprinkle flour over vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in fish stock until smooth and no lumps remain.

4. Add diced potatoes, corn kernels, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.

5. Gently add tilapia chunks and simmer for 4-5 minutes until fish flakes easily. Stir in half-and-half and heat through without boiling. Remove bay leaf before serving with fresh parsley.

03. Hearty Turkey & Wild Rice Cream Soup

Leftover turkey transforms into this Minnesota-inspired comfort classic. Wild rice adds nutty flavor and extra protein to every warming bowl.

Ingredients: 3 cups cooked turkey shredded, 1 cup wild rice, 6 cups turkey or chicken broth, 1 large onion diced, 3 carrots sliced, 3 celery stalks chopped, 8 ounces mushrooms sliced, 1 cup heavy cream, 3 tablespoons butter, 2 tablespoons flour, 2 teaspoons dried sage, salt and pepper to taste.

How To Make Hearty Turkey & Wild Rice Cream Soup

1. Cook wild rice according to package directions until tender but still slightly chewy, about 45 minutes. Drain and set aside. I like to cook this ahead to save time later.

2. Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing until vegetables begin to soften, about 6 minutes. The aromatics form the flavor base.

3. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Sprinkle flour over vegetables and stir constantly for 1 minute to create a roux.

4. Gradually whisk in broth until smooth, then add sage and cooked wild rice. Bring to a boil, then reduce heat and simmer for 20 minutes to meld flavors together.

5. Stir in shredded turkey and heavy cream. Heat through for 5 minutes until steaming hot. Season with salt and pepper to taste before serving with crusty bread.

04. Marry Me Chicken Soup with Vegetables

This creamy, veggie-packed soup earned its romantic name for good reason. Tender chicken, zucchini, and carrots swim in an irresistible cream base.

Ingredients: 2 cups cooked chicken shredded, 2 medium zucchini diced, 3 large carrots sliced, 1 onion chopped, 3 garlic cloves minced, 4 cups chicken broth, 1 cup heavy cream, 4 ounces cream cheese softened, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, salt and pepper to taste.

How To Make Marry Me Chicken Soup with Vegetables

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and Italian seasoning, stirring for 30 seconds until fragrant.

2. Add carrots and cook for 5 minutes until they start to soften. Pour in chicken broth and bring to a boil, then reduce heat and simmer for 10 minutes.

3. Stir in diced zucchini and continue simmering for 5 minutes until tender but still holding their shape. You don’t want mushy vegetables in this soup.

4. Add cream cheese in small pieces, whisking until completely melted and smooth. Pour in heavy cream and add shredded chicken, stirring gently to combine everything evenly.

5. Heat through for 3-4 minutes until steaming hot. Season with salt and pepper to taste. The soup should be creamy and rich with tender vegetables throughout.

05. Spiced Butternut Squash Soup with Apple Grilled Cheese

Velvety butternut squash soup gets a warming spice blend boost. Paired with crispy apple grilled cheese sandwiches for the ultimate comfort meal.

Ingredients: 3 pounds butternut squash peeled and cubed, 1 large onion chopped, 2 tablespoons fresh ginger minced, 4 cups vegetable broth, 1 cup coconut milk, 1 teaspoon ground cumin, 1 teaspoon turmeric, 2 tablespoons olive oil, 8 slices whole grain bread, 6 ounces sharp cheddar sliced, 2 Granny Smith apples thinly sliced, butter for grilling, salt and pepper to taste.

How To Make Spiced Butternut Squash Soup with Apple Grilled Cheese

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in ginger, cumin, and turmeric, cooking for 1 minute until aromatic.

2. Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer covered for 25 minutes until squash is fork-tender and easily pierced.

3. Using an immersion blender, puree soup until completely smooth and creamy. Alternatively, blend in batches in a regular blender, being careful with hot liquid.

4. Stir in coconut milk and season with salt and pepper. Keep warm while preparing sandwiches. For grilled cheese, layer cheddar and thin apple slices between bread slices.

5. Butter outside of sandwiches and grill in a hot skillet for 3-4 minutes per side until golden brown and cheese melts. Serve immediately alongside bowls of hot soup.

06. Simple Chicken & Broccoli Cream Soup

Creamy yet light soup that’s perfect for busy weeknights. Fresh broccoli florets and tender chicken create a satisfying, nutritious meal.

Ingredients: 2 cups cooked chicken diced, 4 cups fresh broccoli florets, 4 cups chicken broth, 1 medium onion chopped, 2 garlic cloves minced, 1 cup half-and-half, 3 tablespoons flour, 3 tablespoons butter, 1 cup sharp cheddar shredded, salt and pepper to taste.

How To Make Simple Chicken & Broccoli Cream Soup

1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for another 30 seconds until fragrant.

2. Sprinkle flour over onions and stir constantly for 1 minute to create a light roux. Gradually whisk in chicken broth until smooth and no lumps remain.

3. Add broccoli florets and bring to a boil. Reduce heat and simmer for 8-10 minutes until broccoli is tender but still bright green and not overcooked.

4. Stir in diced chicken and half-and-half. Heat through for 3 minutes without boiling to prevent curdling. Remove from heat and gradually stir in shredded cheddar until melted.

5. Season with salt and pepper to taste. The soup should be creamy and rich with tender broccoli that still has some bite to it.

07. Creamy Chicken Enchilada Soup

All the flavors of chicken enchiladas in a warming soup bowl. Corn tortillas naturally thicken this Mexican-inspired comfort food favorite.

Ingredients: 2 cups cooked chicken shredded, 6 corn tortillas torn into pieces, 4 cups chicken broth, 1 can diced tomatoes, 1 onion chopped, 2 garlic cloves minced, 4 ounces cream cheese, 1 cup sharp cheddar shredded, 2 teaspoons chili powder, 1 teaspoon cumin, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Creamy Chicken Enchilada Soup

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, chili powder, and cumin, stirring for 1 minute until fragrant.

2. Pour in chicken broth and diced tomatoes with their juice. Add torn corn tortilla pieces and bring to a boil. The tortillas will break down and thicken the soup naturally.

3. Reduce heat and simmer for 15 minutes, stirring occasionally, until tortillas have mostly dissolved and soup has thickened considerably. You should see small tortilla pieces throughout.

4. Add cream cheese in small chunks, whisking until completely melted and incorporated. Stir in shredded chicken and heat through for 3 minutes until warmed.

5. Remove from heat and gradually stir in cheddar cheese until melted and creamy. Season with salt and pepper to taste before serving with fresh cilantro and lime wedges.

08. Smoky Gouda & Broccoli Soup

Double-smoked flavor from paprika and Gouda cheese elevates classic broccoli soup. Rich, creamy, and absolutely irresistible on cold days.

Ingredients: 6 cups fresh broccoli florets, 8 ounces smoked Gouda shredded, 4 cups vegetable broth, 1 large onion diced, 3 garlic cloves minced, 1 cup heavy cream, 3 tablespoons butter, 3 tablespoons flour, 1 teaspoon smoked paprika, salt and pepper to taste.

How To Make Smoky Gouda & Broccoli Soup

1. Melt butter in a large pot over medium heat. Add onion and cook until softened and lightly golden, about 6 minutes. Add garlic and smoked paprika, stirring for 30 seconds.

2. Sprinkle flour over onions and cook for 1 minute, stirring constantly. Gradually whisk in vegetable broth until smooth, making sure no flour lumps remain.

3. Add broccoli florets and bring to a boil. Reduce heat and simmer for 12-15 minutes until broccoli is very tender and easily pierced with a fork.

4. Using an immersion blender, partially puree the soup, leaving some broccoli chunks for texture. I like to leave about half the broccoli in small pieces.

5. Stir in heavy cream and heat through. Remove from heat and gradually add shredded smoked Gouda, stirring until completely melted and creamy. Season with salt and pepper before serving.

09. Creamy Rotisserie Chicken Noodle Soup

Store-bought rotisserie chicken makes this creamy comfort soup incredibly easy. It tastes like chicken potpie in a bowl with tender noodles throughout.

Ingredients: 3 cups rotisserie chicken shredded, 8 ounces wide egg noodles, 6 cups chicken broth, 2 carrots diced, 2 celery stalks chopped, 1 onion diced, 1 cup frozen peas, 1 cup heavy cream, 3 tablespoons butter, 3 tablespoons flour, 2 teaspoons dried thyme, salt and pepper to taste.

How To Make Creamy Rotisserie Chicken Noodle Soup

1. Cook egg noodles according to package directions until al dente. Drain and set aside. I like to undercook them slightly since they’ll continue cooking in the soup.

2. Melt butter in a large pot over medium heat. Add onion, carrots, and celery, cooking until vegetables are softened, about 6 minutes. The vegetables should be tender but not mushy.

3. Sprinkle flour over vegetables and stir constantly for 1 minute. Gradually whisk in chicken broth until smooth, then add thyme and bring to a boil.

4. Reduce heat and simmer for 10 minutes until slightly thickened. Add shredded rotisserie chicken, cooked noodles, and frozen peas, stirring gently to combine.

5. Pour in heavy cream and heat through for 3-4 minutes until steaming hot. Season with salt and pepper to taste. The soup should be creamy and loaded with tender chicken and noodles.

10. Roasted Cauliflower Soup with Smoked Gouda

Roasted cauliflower creates incredible depth in this healthy cream soup. Smoked Gouda and paprika add layers of smoky, rich flavor.

Ingredients: 2 large heads cauliflower cut into florets, 6 ounces smoked Gouda shredded, 4 cups vegetable broth, 1 large onion chopped, 3 garlic cloves minced, 1 cup half-and-half, 1 teaspoon smoked paprika, 3 tablespoons olive oil, 2 tablespoons butter, homemade croutons for serving, salt and pepper to taste.

How To Make Roasted Cauliflower Soup with Smoked Gouda

1. Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown and caramelized on the edges.

2. Heat remaining olive oil and butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and smoked paprika, stirring for 30 seconds.

3. Add roasted cauliflower to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to meld the flavors together.

4. Using an immersion blender, puree soup until completely smooth and creamy. For an ultra-smooth texture, strain through a fine-mesh sieve if desired.

5. Stir in half-and-half and heat through. Remove from heat and gradually add smoked Gouda, stirring until melted. Season with salt and pepper, then serve topped with crunchy croutons.

11. Rich Salmon Chowder with Herbs

Fresh salmon and aromatic herbs create this elegant chowder without heavy cream. Instant mashed potatoes provide the perfect creamy thickness.

Ingredients: 1.5 pounds salmon fillet skinless, 3 medium potatoes diced, 1 large onion chopped, 2 celery stalks diced, 4 cups fish stock, 1 cup whole milk, 1/3 cup instant mashed potato flakes, 2 tablespoons fresh dill chopped, 1 tablespoon dried tarragon, 3 tablespoons butter, 1 bay leaf, salt and pepper to taste.

How To Make Rich Salmon Chowder with Herbs

1. Cut salmon into 1-inch chunks, removing any remaining bones. Season with salt and pepper, then set aside to come to room temperature while preparing vegetables.

2. Melt butter in a large pot over medium heat. Add onion and celery, cooking until softened, about 5 minutes. The vegetables should be translucent but not browned.

3. Add diced potatoes, fish stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender and easily pierced.

4. Gently add salmon chunks and simmer for 4-5 minutes until fish flakes easily with a fork. Be careful not to overcook or the salmon will become tough.

5. Stir in milk, instant potato flakes, dill, and tarragon. Heat through for 2 minutes until thickened to chowder consistency. Remove bay leaf and season with salt and pepper before serving.

12. Quick White Chicken Chili with Cream Cheese

Speedy weeknight chili gets rich and creamy from cream cheese. White beans and tender chicken thighs make this satisfying and protein-packed.

Ingredients: 2 pounds boneless chicken thighs diced, 2 cans white beans drained, 4 cups chicken broth, 8 ounces cream cheese softened, 1 large onion chopped, 3 garlic cloves minced, 2 jalapeños seeded and diced, 2 teaspoons cumin, 1 teaspoon oregano, 2 tablespoons olive oil, fresh cilantro for garnish, salt and pepper to taste.

How To Make Quick White Chicken Chili with Cream Cheese

1. Heat olive oil in a large pot over medium-high heat. Season diced chicken thighs with salt and pepper, then cook for 6-8 minutes until browned on all sides and cooked through.

2. Add onion and jalapeños to the pot, cooking until softened, about 4 minutes. Add garlic, cumin, and oregano, stirring for 30 seconds until fragrant.

3. Pour in chicken broth and add white beans. Using a potato masher, lightly mash about half the beans against the side of the pot to naturally thicken the chili.

4. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld together. The chili should be thick and hearty at this point.

5. Add cream cheese in small pieces, stirring until completely melted and incorporated. Heat through for 2 minutes until creamy. Serve topped with fresh cilantro and lime wedges.

13. Holiday Turkey & Wild Rice Vegetable Soup

Transform Thanksgiving leftovers into this hearty, creamy soup. Wild rice adds nutty flavor plus extra protein and fiber to every satisfying spoonful.

Ingredients: 3 cups leftover turkey shredded, 1 cup wild rice, 6 cups turkey or chicken stock, 2 carrots diced, 2 celery stalks chopped, 1 onion diced, 8 ounces mushrooms sliced, 1 cup heavy cream, 1 cup frozen peas, 3 tablespoons butter, 2 tablespoons flour, 2 teaspoons poultry seasoning, salt and pepper to taste.

How To Make Holiday Turkey & Wild Rice Vegetable Soup

1. Cook wild rice in salted water according to package directions until tender, about 45 minutes. Drain well and set aside. This can be done a day ahead to save time.

2. Melt butter in a large soup pot over medium heat. Add onion, carrots, and celery, sautéing until vegetables begin to soften, about 6 minutes. Add mushrooms and cook until golden.

3. Sprinkle flour over vegetables and stir constantly for 1 minute. Gradually whisk in stock until smooth, then add poultry seasoning and bring to a gentle boil.

4. Add cooked wild rice and simmer for 15 minutes to allow flavors to meld. Stir in shredded turkey and frozen peas, heating through for 3 minutes.

5. Pour in heavy cream and heat through without boiling. Season with salt and pepper to taste. The soup should be creamy and loaded with tender vegetables and turkey.

14. Luxurious Lobster & Sweet Corn Chowder

Restaurant-quality lobster chowder starts with excellent fish stock. Cooking lobsters directly in the stock intensifies the incredible seafood flavor throughout.

Ingredients: 2 live lobsters (1.5 pounds each), 3 cups fresh corn kernels, 6 cups fish stock, 3 medium potatoes diced, 1 large onion chopped, 2 celery stalks diced, 1 cup heavy cream, 4 slices bacon chopped, 2 tablespoons butter, 2 tablespoons flour, 1 bay leaf, fresh chives for garnish, salt and pepper to taste.

How To Make Luxurious Lobster & Sweet Corn Chowder

1. Bring fish stock to a boil in a large pot. Add lobsters and cook for 8-10 minutes until shells turn bright red. Remove lobsters and reserve the flavorful cooking liquid.

2. Once lobsters are cool enough to handle, remove meat from shells and chop into bite-sized pieces. Set aside and discard shells or save for future stock.

3. Cook bacon in the same pot until crispy, about 5 minutes. Add onion and celery, cooking in the bacon fat until softened, about 4 minutes. Add flour and stir for 1 minute.

4. Gradually whisk in the reserved lobster cooking liquid until smooth. Add diced potatoes, corn kernels, and bay leaf. Simmer for 15 minutes until potatoes are tender.

5. Stir in heavy cream and lobster meat, heating through for 2-3 minutes until steaming hot. Remove bay leaf and season with salt and pepper. Garnish with fresh chives before serving.

15. Slow-Cooker Mulligatawny Soup

This historic English soup with Indian roots simmers perfectly in your slow cooker. Sweet apple and coconut milk balance the warming curry spices beautifully.

Ingredients: 2 pounds boneless chicken thighs, 6 cups chicken broth, 1 large apple peeled and diced, 1 can coconut milk, 1 large onion chopped, 3 garlic cloves minced, 2 tablespoons fresh ginger minced, 2 tablespoons curry powder, 1 cup red lentils, 2 carrots diced, 1/4 teaspoon cayenne pepper, 2 tablespoons tomato paste, salt to taste.

How To Make Slow-Cooker Mulligatawny Soup

1. Place chicken thighs in your slow cooker and season with salt. Add onion, garlic, ginger, curry powder, and cayenne, stirring to coat chicken with spices evenly.

2. Stir in tomato paste until well distributed, then add chicken broth, diced apple, carrots, and red lentils. The lentils will break down and naturally thicken the soup.

3. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and easily shreds with a fork. The lentils should be completely soft.

4. Remove chicken and shred into bite-sized pieces using two forks. Return shredded chicken to the slow cooker and stir in coconut milk until well combined.

5. Cook on high for an additional 15 minutes to heat through and meld flavors. Taste and adjust seasoning with salt as needed before serving with naan bread or rice.

16. Classic New England Clam Chowder

Chunky clams and tender potatoes in a rich, creamy broth. This lighter version uses mostly low-fat milk with just enough cream for luxurious body.

Ingredients: 3 cans chopped clams with juice, 4 large potatoes peeled and diced, 4 cups low-fat milk, 1/2 cup heavy cream, 4 slices bacon chopped, 1 large onion diced, 2 celery stalks chopped, 3 tablespoons flour, 2 tablespoons butter, 2 bay leaves, 1 teaspoon dried thyme, salt and pepper to taste.

How To Make Classic New England Clam Chowder

1. Cook bacon in a large heavy pot over medium heat until crispy, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. Add onion and celery to the bacon fat, cooking until softened and translucent, about 5 minutes. The vegetables will pick up incredible flavor from the bacon fat.

3. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly. Gradually whisk in clam juice from the cans, then add diced potatoes, bay leaves, and thyme.

4. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender and easily pierced. The broth should be slightly thickened at this point.

5. Stir in chopped clams, low-fat milk, and heavy cream. Heat through for 3-4 minutes without boiling to prevent curdling. Remove bay leaves, season with salt and pepper, and serve topped with crispy bacon.

Final Thoughts

These protein-rich creamy soups prove that comfort food can be both satisfying and nutritious. Each recipe delivers restaurant-quality flavors using simple techniques and everyday ingredients.

From quick weeknight options to elegant weekend creations, you’ll find the perfect soup for any craving or occasion throughout the year.