18 Hearty German Soup Recipes Delicious

There’s something undeniably comforting about a bowl of hearty German soup, especially when the weather turns chilly. Whether you’re craving the rich flavors of a classic Gulaschsuppe or the simplicity of a creamy potato soup, our roundup of 18 delicious recipes has something to warm every home cook’s heart. Dive in and discover your next favorite comfort food that’s sure to delight your taste buds and soothe your soul.

Classic German Potato Soup

Warm up with this hearty Classic German Potato Soup, a comforting bowl that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 4 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon caraway seeds
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Pour in the broth, then add the potatoes, salt, black pepper, caraway seeds, and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
4. Stir in the heavy cream and heat through for about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
5. Garnish with fresh parsley before serving.

The caraway seeds add a subtle earthy flavor that makes this soup distinctly German, while the cream gives it a luxurious texture.

Tip: For a smoky twist, try adding a diced smoked sausage with the onions and garlic.

Traditional German Lentil Soup

Warm up with a bowl of this hearty Traditional German Lentil Soup, a comforting classic that’s packed with flavor and easy to make at home.

Ingredients

• 1 cup dried brown lentils, rinsed
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1 bay leaf
• 1 tbsp apple cider vinegar

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large onion, 2 carrots, and 2 celery stalks, cooking until softened, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 1 cup dried brown lentils, 4 cups vegetable broth, 2 cups water, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes.
4. Remove the bay leaf and stir in 1 tbsp apple cider vinegar. Simmer for an additional 5 minutes.
5. Serve hot, garnished with fresh parsley if desired. The apple cider vinegar adds a subtle tang that brightens the rich, earthy flavors of the lentils.

Tip: For a thicker soup, blend half of it before adding the vinegar, then stir to combine.

German Beer Cheese Soup

Warm up your evenings with this hearty German Beer Cheese Soup, a creamy blend of sharp cheddar and rich beer that’s sure to become a favorite.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 12 oz German lager beer
• 3 cups shredded sharp cheddar cheese
• 1 teaspoon mustard powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to make a roux.
3. Gradually whisk in the chicken broth, milk, and heavy cream, ensuring no lumps remain. Bring to a simmer.
4. Stir in the beer, mustard powder, and smoked paprika. Simmer for 10 minutes, allowing the flavors to meld.
5. Reduce heat to low and gradually add the shredded cheddar cheese, stirring until completely melted and smooth.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

The magic of this soup lies in the beer’s depth, which balances the sharpness of the cheddar for a uniquely rich flavor.

Tip: For an extra smoky flavor, try using a smoked cheddar cheese.

Hearty German Sausage Soup

Warm up with this comforting Hearty German Sausage Soup, packed with robust flavors and simple ingredients that come together for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 lb German sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 cup carrots, sliced
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups kale, chopped
• 1 tbsp apple cider vinegar

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced German sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add diced onion and minced garlic. Cook until onion is translucent, about 3 minutes.
3. Pour in 4 cups chicken broth, then add potatoes, carrots, 1 tsp caraway seeds, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Return the sausage to the pot, add chopped kale, and simmer for another 5 minutes until kale is wilted.
5. Stir in 1 tbsp apple cider vinegar before serving.

The caraway seeds and apple cider vinegar give this soup its distinctive German flair, balancing the richness of the sausage with a subtle tang.

Tip: For an extra layer of flavor, toast the caraway seeds in a dry pan for a minute before adding them to the soup.

German Mushroom Soup

Warm up with a bowl of this hearty German Mushroom Soup, a comforting blend of earthy flavors that’s surprisingly simple to make at home.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the sliced mushrooms to the pot, cooking until they release their juices and become tender, about 8 minutes.
3. Sprinkle the 1 tablespoon of all-purpose flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually pour in the 4 cups of vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
5. Reduce the heat to low and stir in the 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of fresh thyme leaves. Simmer gently for 10 minutes, allowing the flavors to meld.
6. Ladle the soup into bowls and garnish with the 2 tablespoons of chopped fresh parsley before serving.

The secret to this soup’s rich flavor lies in the slow sautéing of mushrooms, which deepens their earthy essence. Perfect for a cozy night in, it’s a bowlful of comfort that’s both elegant and easy.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms like cremini, shiitake, and oyster.

German Onion Soup

Warm up with this comforting German Onion Soup, a hearty twist on the classic that’s packed with deep, caramelized flavors.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp granulated sugar
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 4 cups beef broth
• 1 cup dark beer
• 1 tbsp all-purpose flour
• 1 tsp Worcestershire sauce
• 4 slices crusty bread
• 1 cup shredded Gruyère cheese

Instructions

1. In a large pot, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 4 large yellow onions, thinly sliced, and cook for 10 minutes, stirring occasionally.
2. Sprinkle 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp freshly ground black pepper over the onions. Continue cooking for 20 minutes, stirring frequently, until the onions are deeply caramelized.
3. Stir in 1 tbsp all-purpose flour and cook for 1 minute. Gradually add 4 cups beef broth and 1 cup dark beer, stirring constantly to avoid lumps.
4. Bring the soup to a simmer and cook for 15 minutes. Stir in 1 tsp Worcestershire sauce.
5. Preheat the broiler. Ladle the soup into oven-safe bowls, top each with a slice of crusty bread and 1/4 cup shredded Gruyère cheese. Broil for 2-3 minutes, until the cheese is bubbly and golden.

The dark beer adds a rich, malty depth to this soup, while the Gruyère topping brings a delightful crunch and gooeyness.

Tip: For an extra flavor boost, try using a smoky stout in place of the dark beer.

German Cabbage Soup

Warm up with a bowl of this hearty German Cabbage Soup, a comforting blend of savory flavors and tender veggies that’s perfect for chilly evenings.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups green cabbage, shredded
• 2 medium carrots, sliced
• 4 cups vegetable broth
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the shredded cabbage and sliced carrots, cooking for another 5 minutes until the vegetables begin to soften.
3. Pour in 4 cups vegetable broth, then add 1 teaspoon caraway seeds, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and stir in 1 tablespoon apple cider vinegar. Garnish with 1 tablespoon chopped fresh parsley before serving.

The caraway seeds add a distinctive earthy flavor that makes this soup uniquely German, while the apple cider vinegar gives it a subtle tang that brightens the whole dish.

Tip: For a richer flavor, try browning a few slices of bacon in the pot before adding the onions and garlic, then proceed with the recipe as directed.

German Tomato Soup

Warm up with a bowl of this comforting German Tomato Soup, a hearty blend of ripe tomatoes and aromatic spices that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, diced
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Stir in the tomatoes, vegetable broth, sugar, salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
4. Return the soup to the pot if using a blender. Stir in the heavy cream and heat through for another 5 minutes.
5. Serve hot, garnished with fresh basil leaves.

The secret to this soup’s rich flavor lies in the slow simmering of fresh tomatoes, which brings out their natural sweetness, perfectly balanced with a touch of cream.

Tip: For a smoky twist, try adding a pinch of smoked paprika instead of regular paprika.

German Pea Soup

Warm up with a bowl of this hearty German Pea Soup, a comforting classic that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 pound dried split peas, rinsed
• 6 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the rinsed split peas, 6 cups broth, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
3. Remove the bay leaf. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
4. Garnish with 1 tablespoon fresh parsley before serving.

This soup’s velvety texture and deep, savory flavors make it a standout, especially when paired with a slice of crusty bread for dipping.

Tip: For a smokier flavor, add a diced ham steak to the pot along with the peas and broth.

German Beef and Vegetable Soup

Warm up with this hearty German Beef and Vegetable Soup, a comforting blend of tender beef and fresh veggies simmered to perfection.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves
• 2 cups diced potatoes
• 1 cup green beans, trimmed and cut into 1-inch pieces

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5 minutes.
2. Add the diced onion, sliced carrots, and sliced celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Pour in 4 cups beef broth and 2 cups water. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Add the diced potatoes and green beans to the pot. Continue to simmer for another 30 minutes, or until the potatoes are tender and the beef is cooked through.
5. Remove the bay leaves before serving. Enjoy this soup’s rich, savory broth and the tender chunks of beef and vegetables that make it a satisfying meal on its own.

Tip: For an extra depth of flavor, try browning the beef in batches to ensure each piece gets a good sear.

German Chicken Noodle Soup

Warm up with a bowl of this comforting German Chicken Noodle Soup, a hearty twist on the classic that’s sure to become a family favorite.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 2 cups egg noodles
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery, cooking until softened, about 5 minutes.
2. Add the chicken breasts, 6 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
4. Add 2 cups egg noodles to the pot and cook according to package instructions, usually about 8-10 minutes, until tender.
5. Stir in 2 tablespoons chopped fresh parsley before serving. Discard the bay leaf.

The secret to this soup’s rich flavor is simmering the chicken with the vegetables and herbs, infusing the broth with depth and warmth.

Tip: For an even richer taste, try browning the chicken breasts in the pot before adding the broth, adding a layer of caramelized flavor to the soup.

German Pumpkin Soup

Warm up your autumn evenings with this creamy German Pumpkin Soup, a comforting blend of sweet pumpkin and savory spices that’s surprisingly simple to whip up.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 tablespoon brown sugar

Instructions

1. Melt the unsalted butter in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the pumpkin puree and vegetable broth, bringing the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
3. Reduce heat to low. Add the heavy cream, salt, ground nutmeg, ground ginger, ground black pepper, and brown sugar. Stir well to combine and heat through for another 5 minutes.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

The magic of this soup lies in the balance of sweet pumpkin with the warmth of nutmeg and ginger, creating a depth of flavor that’s both rich and inviting.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a sprinkle of toasted pumpkin seeds.

German Asparagus Soup

Warm up with a bowl of this creamy German Asparagus Soup, a springtime favorite that brings a touch of elegance to your table with minimal effort.

Ingredients

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for 1 minute to form a roux.
3. Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring to a simmer.
4. Add the asparagus pieces to the pot. Simmer uncovered for 15 minutes, or until the asparagus is very tender.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree.
6. Stir in the heavy cream, salt, black pepper, and lemon juice. Heat through for another 5 minutes, but do not boil.

The lemon juice in this German Asparagus Soup adds a bright note that perfectly balances the richness of the cream, making each spoonful irresistibly smooth and flavorful.

Tip: For an extra touch of sophistication, garnish each bowl with a few asparagus tips sautéed in butter.

German Leek and Potato Soup

Warm up with a bowl of this comforting German Leek and Potato Soup, a creamy blend that’s both hearty and subtly sweet.

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 medium Yukon Gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp chopped fresh chives for garnish

Instructions

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add the thinly sliced leeks and sauté for 5 minutes until softened.
2. Add the diced potatoes and 4 cups chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
4. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Heat through for another 5 minutes on low heat.
5. Serve hot, garnished with 2 tbsp chopped fresh chives.

The nutmeg adds a whisper of warmth that elevates the soup’s creamy texture, making it a standout dish for chilly evenings.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

German Fish Soup

Warm up with a bowl of this hearty German Fish Soup, a comforting blend of tender fish and vegetables in a savory broth that’s perfect for chilly evenings.

Ingredients

• 1 lb white fish fillets (such as cod or haddock), cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups fish or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 sliced carrots, and 2 sliced celery stalks. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Pour in 4 cups fish or vegetable broth and 1 cup dry white wine. Add 2 bay leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Bring to a simmer and cook for 10 minutes.
3. Add 1 lb white fish fillets to the pot. Simmer gently for 5-7 minutes, until the fish is cooked through and flakes easily with a fork.
4. Remove the bay leaves. Stir in 1/4 cup fresh chopped parsley before serving.

The secret to this soup’s depth of flavor lies in the combination of white wine and paprika, which adds a subtle warmth without overpowering the delicate fish.

Tip: For an extra touch of richness, swirl in a tablespoon of cream or a dollop of crème fraîche just before serving.

German Barley Soup

Warm up with a bowl of this hearty German Barley Soup, a comforting blend of tender vegetables, savory beef, and chewy barley that’s perfect for chilly evenings.

Ingredients

• 1 tbsp olive oil
• 1 lb beef stew meat, cut into 1-inch pieces
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in 6 cups beef broth, then add 1 cup pearl barley, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender and the soup has thickened.
6. Remove the bay leaf and stir in 2 tbsp fresh parsley before serving.

The slow simmering melds the flavors beautifully, while the barley adds a satisfying chew that makes this soup a meal in itself.

Tip: For an even richer flavor, try browning the beef in batches to avoid overcrowding the pot.

German Spinach Soup

Warm up with a bowl of this creamy German Spinach Soup, a comforting blend of fresh spinach and rich flavors that’s surprisingly simple to make.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups fresh spinach, tightly packed
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the fresh spinach to the pot, stirring until wilted, about 3 minutes.
3. Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for 10 minutes to blend the flavors.
4. Reduce the heat to low. Stir in the heavy cream, salt, black pepper, and nutmeg. Simmer for another 5 minutes, ensuring the soup doesn’t boil.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

The nutmeg adds a subtle warmth that elevates the spinach, making this soup a standout with its velvety texture and depth of flavor.

Tip: For an extra touch of luxury, top each serving with a dollop of sour cream and a sprinkle of fresh dill.

German Corn Soup

Warm up with a bowl of this comforting German Corn Soup, a creamy and hearty dish that brings a touch of European flair to your table.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Pour in the chicken broth, then add the corn and potato. Bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
4. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat the soup over low heat until warmed through, about 5 minutes, stirring occasionally.
5. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

The subtle sweetness of corn paired with the earthy depth of nutmeg makes this soup a uniquely comforting dish, perfect for chilly evenings.

Tip: For a smokier flavor, try adding a pinch of smoked paprika with the nutmeg.

Conclusion

We hope this roundup of 18 hearty German soup recipes has inspired you to warm up your kitchen with some delicious, comforting dishes. Whether you’re a seasoned chef or just starting out, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next cooking adventure. Happy cooking!