20 Hearty Bone Broth Soup Recipes Delicious

There’s nothing quite like the comfort of a warm, hearty bowl of bone broth soup to soothe the soul and nourish the body. Whether you’re battling the chill of winter or simply craving a wholesome, flavorful meal, our roundup of 20 Hearty Bone Broth Soup Recipes is here to inspire your next kitchen adventure. Dive in and discover your new favorite comfort food today!

Classic Chicken Bone Broth Soup

Every time I feel a chill in the air or a tickle in my throat, my first thought is to whip up a batch of this Classic Chicken Bone Broth Soup. It’s my go-to remedy, packed with warmth and healing properties, not to mention the rich, comforting flavors that remind me of my grandmother’s kitchen.

Ingredients

• 2 lbs of chicken bones (a mix of necks, backs, and feet if you can find them)
• 1 large onion, roughly chopped (no need to be perfect)
• 2 carrots, chopped into big chunks
• 3 celery stalks, leaves included, roughly chopped
• 4 cloves of garlic, smashed (peel on is fine)
• A couple of bay leaves
• A small handful of peppercorns
• A splash of apple cider vinegar (this helps extract all the good stuff from the bones)
• Enough cold water to cover everything by about 2 inches

Instructions

1. Preheat your oven to 400°F. Spread the chicken bones out on a baking sheet and roast for about 30 minutes until they’re golden brown. This step is crucial for depth of flavor.
2. Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar.
3. Pour in enough cold water to cover everything by about 2 inches. Bring to a boil over high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the top in the first 30 minutes for a clearer broth.
4. Let the broth simmer gently for at least 12 hours, but up to 24 hours if you can. The longer it simmers, the richer and more nutrient-dense it becomes. Tip: If the water level gets too low, just add a bit more to keep everything submerged.
5. Strain the broth through a fine-mesh sieve into a large bowl or another pot. Discard the solids. Let the broth cool slightly before transferring to containers.

Velvety and rich, this broth is a liquid gold that can stand alone as a soothing drink or serve as the base for countless soups and sauces. I love sipping it straight from a mug on cold mornings or using it to cook grains for an extra layer of flavor.

Beef Bone Broth with Vegetables

Sometimes, all you need is a warm, comforting bowl of beef bone broth to make everything feel right in the world. I remember the first time I made this; it was a chilly evening, and the aroma alone was enough to make my kitchen feel like a cozy haven. Now, it’s my go-to recipe whenever I need a little comfort or a health boost.

Ingredients

• 2 lbs beef bones (marrow and knuckle bones work great)
• A splash of olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 onion, quartered (no need to peel)
• A couple of garlic cloves, smashed
• 1 bay leaf
• A pinch of salt
• 8 cups water (or enough to cover the bones)

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with a splash of olive oil and roast for 30 minutes until they’re nicely browned. This step is crucial for depth of flavor.
2. Transfer the bones to a large pot. Add the carrots, celery, onion, garlic, bay leaf, and a pinch of salt.
3. Pour in enough water to cover everything by about an inch. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the top in the first 10 minutes.
4. Let it simmer gently for at least 12 hours, or up to 24 for maximum richness. The longer it simmers, the more flavorful it’ll be. Tip: If the water level gets too low, just add a bit more to keep everything submerged.
5. Strain the broth through a fine-mesh sieve into a clean container. Discard the solids. Tip: For a clearer broth, you can strain it through a cheesecloth-lined sieve.
6. Let the broth cool before storing. You can skim off any fat that solidifies on top if you prefer a leaner broth.

Now, this broth is rich, velvety, and packed with umami goodness. I love sipping it straight from a mug on cold days, or using it as a base for soups and stews. Never underestimate the power of a good bone broth to transform your cooking and your well-being.

Spicy Turmeric Bone Broth Soup

Back when I first stumbled upon the magic of bone broth, I was skeptical about its health claims—until I tried this Spicy Turmeric Bone Broth Soup. Now, it’s my go-to remedy for chilly evenings or when I’m feeling under the weather.

Ingredients

• 2 lbs of beef bones (the more marrow, the better)
• 1 tbsp of olive oil (just enough to coat the bottom of your pot)
• 1 large onion, roughly chopped (no need for perfection here)
• 3 cloves of garlic, smashed (let’s get those flavors going)
• A thumb-sized piece of ginger, sliced (for that warm kick)
• 1 tbsp of turmeric powder (hello, golden hue)
• A couple of dried red chilies (adjust based on your heat tolerance)
• 8 cups of water (or enough to cover the bones)
• A splash of apple cider vinegar (trust me, it makes a difference)
• Salt to taste (start with a tsp and go from there)

Instructions

1. Preheat your oven to 400°F. Toss the beef bones with olive oil and roast for 30 minutes until they’re golden brown. This step is non-negotiable for depth of flavor.
2. In a large pot, sauté the onion, garlic, and ginger over medium heat until they’re soft and fragrant, about 5 minutes. Tip: Don’t rush this; the aroma is your clue.
3. Add the turmeric and dried chilies, stirring for a minute to wake up the spices. Tip: Toasting spices releases their essential oils, amplifying the flavor.
4. Transfer the roasted bones to the pot, pour in water and apple cider vinegar. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top. Tip: A clear broth is a happy broth.
5. Simmer gently for at least 12 hours, covered. The longer, the better, but 12 hours is the sweet spot for maximum nutrient extraction.
6. Strain the broth through a fine mesh, pressing on the solids to extract every last bit of goodness. Season with salt to taste.

Velvety with a spicy kick, this broth is a hug in a bowl. Serve it piping hot with a squeeze of lime or over steamed rice for a heartier meal.

Herbal Garlic Bone Broth Soup

Craving something that warms you from the inside out? I’ve been there, especially on those chilly evenings when all I want is a bowl of something hearty and healing. That’s how this Herbal Garlic Bone Broth Soup became a staple in my kitchen—it’s like a hug in a bowl, packed with flavors that speak to your soul.

Ingredients

• 2 lbs of beef bones (the more marrow, the better!)
• A couple of garlic cloves, smashed
• A splash of apple cider vinegar (trust me, it makes a difference)
• 1 onion, roughly chopped
• 2 carrots, chopped into big chunks
• 2 celery stalks, same deal as the carrots
• A handful of fresh herbs (I love thyme and rosemary)
• 8 cups of water (or enough to cover everything in the pot)
• Salt, to your liking but start with a teaspoon

Instructions

1. Preheat your oven to 400°F. Toss the beef bones onto a baking sheet and roast for 30 minutes until they’re golden brown. This step is non-negotiable for depth of flavor.
2. Transfer the bones to a large pot. Add the apple cider vinegar and enough water to cover the bones by about 2 inches. Let it sit for 20 minutes—this helps draw out the minerals from the bones.
3. Bring the pot to a boil, then skim off any foam that rises to the top. It’s not the end of the world if you miss some, but your broth will be clearer if you do.
4. Add the garlic, onion, carrots, celery, and herbs. Reduce the heat to low, cover, and let it simmer for at least 12 hours. Yes, 12! The longer, the better.
5. Strain the broth through a fine mesh sieve into another pot or large bowl. Discard the solids (or give them to your dog as a treat, mine goes crazy for them).
6. Season with salt. Start with a teaspoon, stir, taste, and add more if needed. Remember, you can always add more, but you can’t take it out.

This broth is rich, velvety, and packed with a garlicky, herbal punch that’s just irresistible. Try sipping it straight from a mug on a cold day, or use it as the base for your next soup or risotto—it elevates everything.

Ginger Lemon Bone Broth Soup

This past weekend, I found myself craving something warm and comforting, yet light enough for the early summer evenings we’re starting to enjoy. That’s when I remembered my go-to Ginger Lemon Bone Broth Soup—a dish that’s as nourishing as it is flavorful, with a zesty kick that wakes up the senses.

Ingredients

• 2 quarts of homemade or store-bought bone broth (chicken or beef works great)
• A thumb-sized piece of ginger, thinly sliced (about 2 tablespoons)
• 2 lemons, juiced (about 1/4 cup)
• A couple of garlic cloves, minced
• A splash of olive oil (about 1 tablespoon)
• Salt, just a pinch to start
• A handful of fresh parsley, chopped (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the minced garlic and sliced ginger to the pot, sautéing until fragrant—about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Pour in the bone broth, bringing the mixture to a gentle boil. Then, reduce the heat to low and let it simmer for 20 minutes to infuse the flavors.
4. After simmering, stir in the lemon juice and a pinch of salt. Tip: Taste as you go; you can always add more salt, but you can’t take it out.
5. Let the soup cook for another 5 minutes on low heat. Tip: If you prefer a stronger ginger flavor, you can add a few more slices at this stage.
6. Ladle the soup into bowls, garnishing each with a sprinkle of fresh parsley.

Delightfully light yet deeply satisfying, this soup has a bright acidity from the lemon that perfectly balances the warmth of the ginger. Serve it with a side of crusty bread for dipping, or add some cooked noodles to make it a more substantial meal.

Roasted Vegetable Bone Broth Soup

There’s something incredibly comforting about a bowl of Roasted Vegetable Bone Broth Soup, especially on a day when you need a little extra warmth. I remember first making this on a chilly autumn evening, and now it’s my go-to for cozy nights in.

Ingredients

• 2 cups of bone broth (homemade or store-bought)
• A couple of carrots, chopped
• A handful of celery stalks, diced
• One large onion, roughly chopped
• A splash of olive oil
• A pinch of salt and pepper
• A few sprigs of fresh thyme

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped carrots, celery, and onion with a splash of olive oil, a pinch of salt, and pepper on a baking sheet. Tip: Make sure the veggies are in a single layer for even roasting.
3. Roast in the oven for about 25 minutes, or until they’re golden and slightly caramelized. Tip: Stir them halfway through to prevent sticking.
4. Transfer the roasted veggies to a pot and add the bone broth and thyme sprigs. Tip: For a deeper flavor, let the soup simmer for at least 20 minutes.
5. Remove the thyme sprigs before serving. The stems can be a bit tough, so make sure you get them all.

Unbelievably rich and hearty, this soup has a depth of flavor that’s hard to beat. Serve it with a slice of crusty bread for dipping, or add a dollop of pesto on top for an extra layer of flavor.

Mushroom and Thyme Bone Broth Soup

Honestly, there’s nothing quite like the comfort of a warm bowl of mushroom and thyme bone broth soup on a chilly evening. It’s my go-to when I need something soothing yet packed with flavor, and I love how the earthy mushrooms pair with the aromatic thyme.

Ingredients

• 2 cups of homemade or store-bought bone broth
• a couple of cups of sliced cremini mushrooms
• a splash of olive oil
• 1 tbsp of fresh thyme leaves
• a pinch of sea salt
• a dash of black pepper

Instructions

1. Heat a splash of olive oil in a medium pot over medium heat until it shimmers, about 1 minute.
2. Add the sliced cremini mushrooms to the pot, stirring occasionally, until they’re golden and have released their moisture, about 5 minutes.
3. Tip: Don’t overcrowd the pot; give the mushrooms space to brown properly.
4. Pour in the 2 cups of bone broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, then stir in the fresh thyme leaves, a pinch of sea salt, and a dash of black pepper.
6. Tip: Fresh thyme is key here; it adds a brightness that dried thyme just can’t match.
7. Let the soup simmer uncovered for about 15 minutes, allowing the flavors to meld together beautifully.
8. Tip: Taste as you go and adjust the seasoning if needed, but remember, the bone broth is already flavorful.

Now, this soup has a rich, umami-packed broth with tender mushrooms that just melt in your mouth. I love serving it with a slice of crusty bread for dipping, or sometimes, I’ll add a swirl of cream for extra indulgence.

Asian-Inspired Bone Broth Soup with Noodles

Craving something warm and comforting that’s packed with flavor? I recently stumbled upon this Asian-inspired bone broth soup with noodles during one of those chilly evenings when only a bowl of something hearty would do. It’s become a staple in my kitchen, especially when I’m looking for a meal that’s both nourishing and exciting to the palate.

Ingredients

• 2 quarts of homemade or store-bought bone broth (chicken or beef works great)
• a couple of garlic cloves, minced
• a thumb-sized piece of ginger, sliced
• a splash of soy sauce
• 1 tbsp of sesame oil
• a handful of shiitake mushrooms, sliced
• 2 cups of bok choy, chopped
• 8 oz of your favorite noodles (I love using udon for this)
• 2 green onions, thinly sliced
• a sprinkle of red pepper flakes (optional, for heat)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
2. Pour in the bone broth and bring to a gentle simmer. Let it cook for about 10 minutes to infuse the flavors.
3. Add the soy sauce and shiitake mushrooms. Simmer for another 5 minutes until the mushrooms start to soften.
4. Toss in the bok choy and noodles. Cook according to the noodle package instructions, usually about 3-4 minutes, until the noodles are tender and the bok choy is wilted.
5. Garnish with green onions and a sprinkle of red pepper flakes if you like it spicy.

This soup is a beautiful harmony of flavors, with the richness of the bone broth perfectly complementing the earthy mushrooms and crisp bok choy. Serve it with a side of kimchi for an extra kick, or enjoy it as is for a comforting meal that feels like a hug in a bowl.

Tomato Basil Bone Broth Soup

Last week, I found myself craving something both comforting and nourishing, and that’s when this Tomato Basil Bone Broth Soup came to life. It’s my go-to when I need a little warmth and a lot of flavor, and I bet it’ll become yours too.

Ingredients

• 2 cups of bone broth (homemade if you’ve got it, but store-bought works in a pinch)
• A couple of ripe tomatoes, diced
• A handful of fresh basil leaves, roughly chopped
• A splash of olive oil
• 1 clove of garlic, minced
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a medium pot over medium heat until it shimmers.
2. Add the minced garlic and sauté for about 30 seconds, just until it’s fragrant but not browned.
3. Toss in the diced tomatoes and let them cook down for about 5 minutes, stirring occasionally. They should start to soften and release their juices.
4. Pour in the bone broth and bring the mixture to a gentle boil. Then, reduce the heat to low and let it simmer for 15 minutes to meld the flavors together.
5. Stir in the chopped basil leaves and season with a pinch of salt and pepper. Let the soup simmer for another 5 minutes.
6. Tip: If you prefer a smoother texture, you can blend the soup at this point. Just be careful with the hot liquid!
7. Another tip: Taste and adjust the seasoning if needed, but remember the flavors will continue to develop as the soup sits.
8. Final tip: For an extra layer of flavor, try adding a Parmesan rind to the broth as it simmers.

Zesty and rich, this soup strikes the perfect balance between the acidity of the tomatoes and the earthiness of the basil. Serve it with a crusty piece of bread for dipping, or top it with a dollop of pesto for an extra herby kick.

Coconut Curry Bone Broth Soup

Venturing into the world of soups that both comfort and excite the palate, I stumbled upon a recipe that’s become a staple in my kitchen. It’s the kind of dish that warms you from the inside out, perfect for those days when you need a little extra love in your bowl. Here’s how I make my Coconut Curry Bone Broth Soup, a recipe that’s as nourishing as it is flavorful.

Ingredients

• 2 cups of bone broth (homemade if you’ve got it, but store-bought works too)
• 1 can of coconut milk (go for the full-fat version for extra creaminess)
• A couple of tablespoons of red curry paste (adjust based on how spicy you like it)
• A splash of fish sauce (trust me, it’s the secret ingredient)
• 1 cup of sliced mushrooms (any kind you like)
• A handful of spinach (because we’re making this healthy)
• 1 tablespoon of coconut oil (for that extra coconutty flavor)
• Juice of half a lime (for a little zing)

Instructions

1. Heat the coconut oil in a large pot over medium heat until it’s melted and shimmering.
2. Add the red curry paste to the pot and stir it around for about a minute, until it’s fragrant. This is where the magic starts!
3. Pour in the bone broth and coconut milk, stirring to combine everything smoothly. Tip: If you’re using homemade bone broth, make sure it’s at room temperature to avoid curdling the coconut milk.
4. Bring the mixture to a gentle simmer, then add the mushrooms. Let them cook for about 5 minutes, until they’re tender.
5. Throw in the spinach and fish sauce, stirring until the spinach is just wilted. This should take no more than a minute. Tip: Adding the spinach last keeps it bright green and full of nutrients.
6. Finish by squeezing in the lime juice, then give it a taste. Tip: If it needs a bit more punch, don’t hesitate to add a little more fish sauce or lime juice.

How this soup turns out is nothing short of magical—creamy from the coconut milk, with a depth of flavor from the bone broth and a kick from the curry. Serve it with a side of crusty bread to soak up every last drop, or over a bowl of steamed rice for a more substantial meal.

Smoky Chipotle Bone Broth Soup

Craving something that warms you from the inside out? I stumbled upon this Smoky Chipotle Bone Broth Soup during one of those chilly evenings when only a bowl of something deeply flavorful would do. It’s become my go-to for detox days or when I need a little extra comfort.

Ingredients

• 2 cups of homemade bone broth (store-bought works in a pinch)
• A splash of olive oil
• 1 medium onion, diced
• A couple of garlic cloves, minced
• 1 chipotle pepper in adobo, chopped (plus a spoonful of the sauce for extra smokiness)
• 1 tsp of ground cumin
• A pinch of sea salt
• 1 cup of diced tomatoes (canned is fine, but fresh adds a nice brightness)
• A handful of cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes. Tip: The salt helps draw out the moisture, speeding up the process.
3. Toss in the minced garlic and chopped chipotle pepper, stirring for about 30 seconds until fragrant. Be careful not to burn the garlic!
4. Sprinkle in the ground cumin, giving it a quick stir to toast the spices, about 20 seconds.
5. Pour in the bone broth and diced tomatoes, bringing the mixture to a gentle boil. Tip: Homemade broth will give you the richest flavor, but no shame in using store-bought.
6. Reduce the heat to low, letting the soup simmer uncovered for 20 minutes to meld the flavors. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Finish with a squeeze of lime juice and a handful of chopped cilantro right before serving.

The soup strikes a perfect balance between smoky and bright, with the lime and cilantro cutting through the richness. I love serving it with a side of avocado toast for dipping—trust me, it’s a game changer.

Root Vegetable Bone Broth Soup

How many times have I found myself staring into the fridge, wondering what to do with those last few root vegetables? Too many to count. That’s how this Root Vegetable Bone Broth Soup came to be—a cozy, nutrient-packed bowl that’s as forgiving as it is delicious.

Ingredients

• 2 cups of chopped carrots (about 3 medium)
• 1 cup of diced parsnips (just a couple)
• 1 large onion, roughly chopped
• 3 cloves of garlic, minced
• A splash of olive oil
• 6 cups of beef bone broth (homemade if you’ve got it)
• A pinch of salt and pepper
• A handful of fresh thyme

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the onions and garlic, stirring until they’re just starting to soften, about 3 minutes.
2. Add the carrots and parsnips to the pot. Let them get friendly with the onions and garlic for another 5 minutes, stirring occasionally.
3. Pour in the bone broth, bringing the whole mixture to a gentle boil. Tip: Skim off any foam that rises to the top for a clearer broth.
4. Once boiling, reduce the heat to low. Add the thyme, salt, and pepper. Let it all simmer uncovered for about 25 minutes, or until the vegetables are tender but not mushy. Tip: Taste as you go—you might want to adjust the seasoning.
5. Before serving, pluck out the thyme stems. Tip: For an extra smooth texture, blend half the soup and mix it back in.

Just like that, you’ve got a soup that’s rich in flavor and packed with the earthy sweetness of root vegetables. Serve it with a crusty piece of bread for dipping, or top with a dollop of sour cream for a bit of tang.

Lemongrass Ginger Bone Broth Soup

Unbelievably soothing and packed with flavor, this Lemongrass Ginger Bone Broth Soup has become my go-to remedy for chilly evenings or when I’m feeling under the weather. It’s a simple yet deeply nourishing dish that I love to whip up, especially when I have some leftover bones from Sunday’s roast.

Ingredients

• 2 lbs of beef bones (marrow and knuckle bones work great)
• A couple of stalks of lemongrass, bruised and cut into 2-inch pieces
• A thumb-sized piece of ginger, sliced (no need to peel)
• 1 large onion, quartered
• A splash of apple cider vinegar
• 8 cups of water
• A pinch of sea salt

Instructions

1. Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 30 minutes until they’re nicely browned. This step is crucial for a rich, deep flavor.
2. Transfer the roasted bones to a large pot. Add the lemongrass, ginger, onion, apple cider vinegar, and water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the top in the first few minutes.
3. Let the broth simmer gently, uncovered, for at least 12 hours. The longer it simmers, the more flavorful and nutrient-rich it becomes. Tip: If the water level gets too low, just add a bit more to keep everything submerged.
4. After simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Stir in a pinch of sea salt to taste.
5. Serve the broth hot. For an extra kick, add a squeeze of lime or a few slices of fresh chili. Tip: This broth freezes beautifully, so don’t hesitate to make a big batch.

Rich and aromatic, this broth has a silky texture that’s both comforting and invigorating. I love serving it with a handful of fresh herbs or over a bowl of steamed rice for a more substantial meal.

Bone Broth Pho Soup

Yesterday, I found myself craving something deeply nourishing and comforting, a dish that feels like a warm hug on a chilly evening. That’s when I decided to whip up a pot of Bone Broth Pho Soup, a recipe that’s become my go-to for both its simplicity and depth of flavor.

Ingredients

• 2 quarts of homemade bone broth (or store-bought if you’re short on time)
• a couple of star anise pods
• a small cinnamon stick
• a splash of fish sauce
• 1 tbsp of grated ginger
• 2 cloves of garlic, minced
• a handful of rice noodles
• some thinly sliced beef (sirloin works great)
• a bunch of fresh herbs (cilantro, basil, and mint)
• a lime, cut into wedges
• a couple of green onions, sliced
• a pinch of salt

Instructions

1. In a large pot, bring the bone broth to a gentle simmer over medium heat.
2. Add the star anise, cinnamon stick, fish sauce, ginger, and garlic to the broth. Let it simmer for about 10 minutes to infuse the flavors. Tip: Toasting the spices lightly before adding them can deepen the flavor.
3. While the broth simmers, cook the rice noodles according to the package instructions, then drain and set aside. Tip: Rinse the noodles under cold water after draining to prevent them from sticking together.
4. Divide the cooked noodles among serving bowls and top with the thinly sliced beef.
5. Strain the broth to remove the spices, then pour the hot broth over the noodles and beef. The heat will cook the beef to perfection. Tip: For extra tender beef, freeze it for about 20 minutes before slicing; it’ll be easier to get those paper-thin slices.
6. Garnish with fresh herbs, green onions, and a squeeze of lime juice. Don’t forget a pinch of salt to taste.

Delightfully aromatic and rich, this Bone Broth Pho Soup is a symphony of flavors and textures, from the silky noodles to the tender beef. Serve it with extra herbs and lime wedges on the side for a customizable touch that everyone will love.

Kombu Seaweed Bone Broth Soup

Over the years, I’ve found that the simplest dishes often carry the most depth in flavor, and this Kombu Seaweed Bone Broth Soup is no exception. It’s my go-to for chilly evenings when I need something nourishing yet effortless to whip up.

Ingredients

• 2 quarts of cold water
• 1 pound of beef bones (marrow bones work wonders)
• A couple of dried kombu seaweed strips
• A splash of apple cider vinegar
• 1 medium onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• A pinch of sea salt

Instructions

1. Preheat your oven to 400°F. Place the beef bones on a baking sheet and roast for 30 minutes until they’re golden brown. This step is crucial for a rich, deep flavor.
2. Transfer the roasted bones to a large pot. Add the cold water and a splash of apple cider vinegar. The vinegar helps extract minerals from the bones.
3. Let the mixture sit for about 30 minutes before turning on the heat. This little wait allows the vinegar to work its magic.
4. Bring the pot to a gentle boil, then reduce the heat to low. Skim off any foam that rises to the top with a spoon for a clearer broth.
5. Add the chopped onion, carrots, celery, and kombu seaweed. Simmer uncovered for at least 12 hours. Yes, patience is key here—the longer it simmers, the better.
6. Strain the broth through a fine mesh sieve into a clean pot. Season with a pinch of sea salt to taste.

My favorite part about this soup is its velvety texture and umami-packed flavor, thanks to the kombu. Serve it hot with a drizzle of sesame oil and some green onions on top for an extra layer of flavor.

Pumpkin Spice Bone Broth Soup

How cozy does a bowl of warm, spiced pumpkin bone broth soup sound on a crisp evening? I stumbled upon this recipe during one of my autumn pantry clean-outs, and it’s been a fall favorite ever since. The blend of savory bone broth with the sweet, earthy notes of pumpkin and warm spices is just unbeatable.

Ingredients

• 4 cups of homemade or store-bought bone broth (chicken or beef works great)
• 1 cup of pumpkin puree (not pie filling)
• a splash of apple cider vinegar
• a couple of garlic cloves, minced
• 1 tbsp of pumpkin spice blend
• a drizzle of olive oil
• salt, just enough to season

Instructions

1. Heat a drizzle of olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly for better heat distribution.
2. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the bone broth and bring to a gentle simmer. Tip: Simmering, not boiling, keeps the broth clear and flavorful.
4. Whisk in the pumpkin puree and apple cider vinegar until smooth.
5. Stir in the pumpkin spice blend and let the soup simmer for 15 minutes, stirring occasionally.
6. Season with salt to your liking, then remove from heat.

Brimming with warmth and comfort, this soup has a velvety texture that’s both rich and light. Serve it with a sprinkle of extra pumpkin spice on top or a side of crusty bread for dipping. It’s the perfect way to welcome the cooler months.

Bone Broth Minestrone Soup

Every time I whip up this Bone Broth Minestrone Soup, it’s like a warm hug on a chilly evening. There’s something about the rich, savory broth paired with the hearty veggies that just feels like home to me. I love making a big batch on Sundays—it’s my little ritual to prep for the week ahead.

Ingredients

• 2 cups of homemade bone broth (or store-bought if you’re in a pinch)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, sliced
• 1 can (14.5 oz) of diced tomatoes
• A handful of green beans, trimmed and cut into bite-sized pieces
• 1 cup of small pasta (like ditalini)
• A sprinkle of salt and pepper
• A bunch of fresh basil, torn
• A dash of grated Parmesan cheese for serving

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Tip: Swirl the oil to coat the bottom evenly.
2. Add the minced garlic and diced onion, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Keep stirring to prevent burning.
3. Toss in the chopped carrots and sliced celery, cooking for another 5 minutes until they start to soften.
4. Pour in the bone broth and diced tomatoes (with their juice), bringing the mixture to a gentle boil.
5. Add the green beans and pasta, then reduce the heat to a simmer. Cook for 10 minutes, or until the pasta is al dente. Tip: Taste a piece of pasta to check for doneness.
6. Season with a sprinkle of salt and pepper, then stir in the torn basil leaves just before serving.

Brimming with flavor, this soup has a delightful mix of textures—from the tender veggies to the chewy pasta. I love topping it with a dash of Parmesan and serving it with a slice of crusty bread for dipping. It’s the kind of meal that tastes even better the next day, making it perfect for meal prep.

Bone Broth Tomato Soup

Goodness, there’s nothing quite like the comfort of a warm bowl of tomato soup, especially when it’s enriched with the deep, nourishing flavors of bone broth. I remember whipping up this batch on a chilly afternoon, the kind where you just need something to hug you from the inside out.

Ingredients

• A couple of tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• A pinch of salt
• A splash of balsamic vinegar
• 2 cups of bone broth (homemade if you’ve got it!)
• 1 can (28 oz) of crushed tomatoes
• A handful of fresh basil leaves
• A dash of black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and a pinch of salt, stirring occasionally until the onion turns translucent, about 5 minutes.
3. Toss in the minced garlic and cook for another minute, just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in a splash of balsamic vinegar to deglaze the pot, scraping up any tasty bits stuck to the bottom.
5. Add the bone broth and crushed tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and let it simmer for 20 minutes to meld the flavors together. Tip: A longer simmer means deeper flavor, so don’t rush it.
7. Tear the basil leaves into the soup, then season with a dash of black pepper. Tip: Tearing the basil releases more of its aromatic oils than chopping.
8. Blend the soup until smooth with an immersion blender, or carefully in batches in a stand blender.

Unbelievably silky and rich, this soup has a depth of flavor that store-bought versions just can’t match. Serve it with a grilled cheese sandwich for the ultimate comfort meal, or drizzle with a little cream for extra decadence.

Bone Broth Lentil Soup

Nothing warms the soul quite like a hearty bowl of Bone Broth Lentil Soup, especially on those chilly evenings when all you want is something nourishing and comforting. I remember the first time I whipped this up; it was a game-changer for my weeknight dinners, and I’ve been tweaking it ever since to get that perfect balance of flavors.

Ingredients

• 1 cup of dried green lentils, rinsed
• 4 cups of homemade bone broth (chicken or beef works great)
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 medium carrot, diced
• 1 stalk of celery, diced
• A pinch of sea salt
• A sprinkle of black pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the minced garlic, diced carrot, and celery to the pot. Sauté for about 5 minutes, until the veggies start to soften. Tip: Don’t rush this step; letting the veggies sweat builds the flavor base.
3. Stir in the rinsed lentils and pour in the bone broth. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let it simmer uncovered for 25-30 minutes. Tip: Skim off any foam that forms on top for a clearer broth.
5. Season with a pinch of sea salt and a sprinkle of black pepper about halfway through cooking. Tip: Lentils absorb a lot of salt, so adjust gradually.
6. When the lentils are tender and the soup has thickened slightly, remove from heat.
7. Stir in the chopped parsley right before serving to keep its color vibrant.

Absolutely love how this soup turns out—creamy yet textured, with a depth of flavor that only bone broth can provide. Try topping it with a drizzle of olive oil or a squeeze of lemon for an extra zing.

Bone Broth Clam Chowder

Zesty flavors and comforting warmth are what come to mind when I think of this Bone Broth Clam Chowder. It’s a dish that reminds me of chilly evenings by the coast, where the aroma of the sea and hearty soups fill the air. I’ve tweaked this recipe over the years to get that perfect balance of richness and clarity, making it a staple in my kitchen during the cooler months.

Ingredients

• 2 cups of bone broth (homemade if you’ve got it, but store-bought works too)
• a couple of tablespoons of butter
• 1 medium onion, diced
• 2 cloves of garlic, minced
• a splash of white wine (optional, but it adds a nice depth)
• 2 cups of chopped clams (canned is fine, but fresh is phenomenal)
• 1 cup of heavy cream
• a handful of fresh thyme
• salt and pepper to season

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to foam.
2. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Throw in the minced garlic and cook for another minute until fragrant.
4. Pour in the white wine, if using, and let it simmer for 2 minutes to reduce slightly.
5. Add the bone broth and bring the mixture to a gentle boil.
6. Stir in the chopped clams and reduce the heat to let everything simmer together for about 10 minutes.
7. Slowly add the heavy cream, stirring constantly to incorporate it smoothly into the broth.
8. Toss in the fresh thyme and season with salt and pepper. Let it simmer for another 5 minutes to meld the flavors.
9. Tip: For an extra smooth texture, you can blend half of the soup before adding the cream.
10. Tip: Always taste as you go, especially before adding the cream, as it can mellow out the flavors.
11. Tip: If the soup is too thick, a little extra bone broth can thin it to your liking.

Great for those who love a creamy yet light chowder, this dish pairs wonderfully with a crusty bread or even over a bed of steamed rice for a more filling meal. The bone broth adds a layer of umami that makes this chowder stand out from the rest.

Conclusion

We hope these 20 hearty bone broth soup recipes inspire your next cozy meal! Each one is packed with flavor and nourishment, perfect for any home cook looking to warm up their kitchen. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the warmth. Happy cooking!