New Year Soup Recipes: 12 Recipes for New Year’s Eve and New Year’s Day

If you need a New Year soup recipe right now, you’ve got the right place: black-eyed pea and collard green soup for luck on January 1, Italian lentil soup for prosperity, and a big pot of French onion or loaded potato soup if you’re feeding a New Year’s Eve crowd. Below are 12 complete, original recipes with exact quantities, timing, substitutions, and nutrition, plus a guide to picking the right one for your night.

New Year’s Eve and New Year’s Day call for different soups. New Year’s Eve soup needs to survive a party: it should hold in a slow cooker, reheat well, and please picky guests. New Year’s Day soup is about the first meal of the year, and in several food traditions, what’s in that first bowl is supposed to set the tone for the next twelve months. Both get covered here, along with vegetarian, vegan, and culturally specific options.

How to Pick Your New Year Soup

New Year’s Eve Soup vs. New Year’s Day Soup

New Year’s Eve falls on December 31 and centers on gatherings, countdowns, and food that can sit out for hours. New Year’s Day is January 1, and in the United States South, Italy, and Japan, it carries its own soup traditions tied to luck, prosperity, or a fresh start. These two nights are not interchangeable, and this article treats them separately rather than folding them into one generic “New Year” occasion.

It’s also worth being precise about which New Year is being discussed. January 1 is the Gregorian calendar New Year; Lunar New Year, sometimes called Chinese New Year, follows a separate calendar entirely and falls on a different date each year. The recipes here are built around January 1 and December 31, not Lunar New Year, which has its own distinct food customs.

Lucky Ingredients in New Year Soups

Several cultures link specific New Year foods to luck, wealth, or longevity. These beliefs are folklore, not scientific fact, and this article treats them as such while still explaining where they come from and why cooks use them.

The Recipes

Southern Black-Eyed Pea and Collard Green Soup

A brothy, smoky soup that takes the classic Southern New Year’s Day plate of black-eyed peas, greens, and pork and turns it into one pot. This is the most direct lucky-food soup on this list, built around the two ingredients most closely tied to Southern New Year’s Day tradition: black-eyed peas for coins and greens for paper money.

Why it fits New Year: Black-eyed peas and collard greens are the two staple lucky foods of Southern U.S. New Year’s Day meals, traditionally eaten together for good fortune in the year ahead.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes
• Diet: Vegetarian as written; vegan and gluten-free with the substitutions below

Ingredients

• 2 tbsp olive oil
• 1 smoked ham hock, or 8 oz diced smoked turkey sausage
• 1 yellow onion, diced
• 3 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 6 cups low-sodium vegetable or chicken broth
• 2 (15 oz) cans black-eyed peas, drained and rinsed (or 1½ cups dried, soaked overnight)
• 1 bunch collard greens (about 8 oz), stems removed, leaves sliced into ribbons
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp cayenne pepper
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the ham hock or turkey sausage and cook 4 minutes to render fat and brown lightly.
2. Add onion, celery, and carrots. Cook 6 to 8 minutes, stirring occasionally, until softened.
3. Add garlic and cook 1 minute until fragrant.
4. Pour in the broth and add black-eyed peas, paprika, thyme, and cayenne. Bring to a boil, then reduce to a simmer.
5. Simmer uncovered 25 minutes if using canned peas, or 40 minutes if using soaked dried peas, until the peas are tender.
6. If using a ham hock, remove it now, shred the meat off the bone, and return the meat to the pot, discarding the bone. If using turkey sausage, skip this step; it’s already fully incorporated.
7. Stir in collard greens and simmer 10 more minutes until tender.
8. Stir in apple cider vinegar. Season with salt and pepper to taste.

Substitutions: Swap ham hock for smoked paprika plus a splash of liquid smoke to keep it vegan. Kale or mustard greens work in place of collards. Any white bean can replace black-eyed peas if needed, though that trades away the specific lucky-food symbolism.

Dietary notes: Vegan and dairy-free when made with vegetable broth and no ham hock. Gluten-free as written; check that any smoked sausage used is gluten-free.

Storage and reheating: Refrigerate up to 4 days in an airtight container. Freezes well up to 3 months; the greens soften further after freezing, which most people find fine in a brothy soup. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened.

Estimated nutrition per serving (based on the recipe as written with ham hock)

Nutrition is an estimate calculated from the ingredients and quantities listed above. It will vary by brand, exact cut of meat, and portion size.

Italian Lentil and Sausage Soup

A rustic, tomato-based lentil soup built on the Italian belief that lentils bring prosperity because their small, round, coin-like shape symbolizes money. This version uses Italian sausage and rosemary for a New Year’s Day meal with real depth.

Why it fits New Year: In Italy, lentils are traditionally eaten on New Year’s Eve or New Year’s Day because their shape resembles coins, symbolizing wealth for the year ahead. They are often served alongside cotechino or zampone, a tradition this soup nods to with Italian sausage.

• Servings: 6
• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes
• Diet: Contains meat; vegetarian and vegan substitutions below

Ingredients

• 2 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1½ cups dried brown or green lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 6 cups chicken or vegetable broth
• 1 bay leaf
• 1 tsp dried rosemary, crushed
• 2 cups baby spinach
• Salt and black pepper to taste
• Grated Parmesan, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook 6 to 8 minutes, breaking it into crumbles, until browned.
2. Add onion, carrots, and celery. Cook 6 minutes until softened.
3. Add garlic and cook 1 minute.
4. Stir in lentils, diced tomatoes, broth, bay leaf, and rosemary. Bring to a boil, then reduce to a simmer.
5. Cover partially and simmer 30 to 35 minutes, until lentils are tender but not mushy.
6. Remove the bay leaf. Stir in spinach and cook 2 minutes until wilted.
7. Season with salt and pepper. Top with Parmesan if using.

Substitutions: Use plant-based sausage or omit sausage entirely and add an extra can of white beans for a vegetarian version; use vegetable broth and skip the Parmesan for vegan. Kale can replace spinach.

Dietary notes: Dairy-free without the Parmesan garnish. Not gluten-free if using standard sausage with fillers; check the label.

Storage and reheating: Refrigerate up to 5 days. Freezes well up to 3 months, though lentils will continue absorbing liquid, so thin with extra broth when reheating on the stovetop over medium-low heat.

Estimated nutrition per serving

Nutrition is an estimate based on the specific ingredients and quantities above and will vary by sausage brand and portion size.

Ozoni-Inspired Chicken and Mochi Soup

Ozoni is a Japanese soup traditionally eaten on January 1 as part of osechi, the New Year meal, with recipes that vary significantly by region and family, from clear soy-based broths in eastern Japan to white miso versions in the Kansai region. This recipe is a home-cook adaptation inspired by ozoni rather than a claim to any single authentic regional version, and it is labeled as such.

Why it fits New Year: Mochi, the grilled or boiled rice cake at the center of ozoni, symbolizes strength and longevity in Japanese New Year tradition, and ozoni itself is one of the defining dishes of January 1 in Japan.

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Diet: Contains meat; vegetarian substitution below

Ingredients

• 4 cups chicken broth or dashi
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 boneless, skinless chicken thigh, thinly sliced
• 4 dried shiitake mushrooms, rehydrated and sliced (or 4 fresh)
• 1 medium carrot, cut into thin rounds or flower shapes
• 4 pieces mochi (rice cake)
• 4 shiitake or spinach leaves, blanched
• 2 scallions, thinly sliced
• Yuzu or lemon zest, for garnish (optional)

Instructions

1. Combine broth or dashi with soy sauce and mirin in a pot. Bring to a simmer over medium heat.
2. Add chicken and shiitake mushrooms. Simmer 8 to 10 minutes until the chicken is cooked through.
3. Add carrot and simmer 5 minutes more until just tender.
4. While the soup simmers, grill or toast the mochi in a dry skillet or toaster oven until it puffs and turns lightly golden, or boil it in a separate small pot of water for 2 to 3 minutes until soft. Handle carefully; mochi is very sticky and a choking hazard if not chewed thoroughly, so cut it into small pieces for children or older adults.
5. Place a piece of mochi in each bowl, ladle the hot broth and toppings over it, and add blanched greens.
6. Garnish with scallions and yuzu or lemon zest if using. Serve immediately.

Substitutions: Use vegetable dashi and omit chicken, adding extra mushrooms and tofu, for a vegetarian version. Any mild leafy green works if the traditional garnish isn’t available. Regional ozoni recipes also use white miso broth instead of soy-based broth; that swap changes this into a miso-style version rather than the clear broth style used here.

Dietary notes: Not vegetarian as written because of the chicken and possible bonito-based dashi; check dashi ingredients if cooking for a vegetarian guest. Contains gluten from soy sauce unless a tamari substitute is used.

Storage and reheating: Store broth and toppings separately from the mochi, which turns hard and dense once refrigerated. Broth keeps 3 days refrigerated. Reheat broth on the stovetop and prepare fresh mochi rather than reheating cooked mochi.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities listed and will vary by broth brand and mochi size.

Toshikoshi Soba Noodle Soup

Toshikoshi soba, meaning “year-crossing noodles,” is a Japanese New Year’s Eve tradition of eating buckwheat noodles in broth on December 31, with the long noodles symbolizing longevity and the act of eating them said to help let go of the old year’s hardships. This is a straightforward home version of that broth-and-noodle soup.

Why it fits New Year: Toshikoshi soba is specifically a New Year’s Eve dish, eaten before midnight on December 31, distinct from ozoni, which is eaten on January 1.

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Diet: Vegetarian as written with kombu-shiitake dashi; contains gluten from soba and soy sauce

Ingredients

• 8 oz dried soba noodles
• 4 cups dashi (kombu-shiitake dashi for a vegetarian broth, or bonito dashi)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 shiitake mushrooms, sliced
• 1 sheet nori, cut into strips
• 2 scallions, thinly sliced
• Tempura flakes (tenkasu), for topping (optional)

Instructions

1. Bring a large pot of water to a boil and cook soba noodles according to package directions, usually 4 to 5 minutes. Drain and rinse under cold water to remove excess starch, then set aside.
2. In a separate pot, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
3. Add shiitake mushrooms and simmer 5 minutes until softened.
4. Divide the cooked noodles among four bowls.
5. Ladle the hot broth and mushrooms over the noodles.
6. Top with nori strips, scallions, and tempura flakes if using. Serve immediately so the noodles don’t overcook in the broth.

Substitutions: Use vegetable broth with a splash of soy sauce and rice vinegar if dashi isn’t available, though this changes the flavor from traditional. Udon can replace soba if needed, but that moves the dish away from the specific soba tradition tied to New Year’s Eve.

Dietary notes: Vegan and vegetarian when made with kombu-shiitake dashi instead of bonito dashi. Contains gluten from both the soba noodles and soy sauce; not suitable for a gluten-free diet without swapping in 100 percent buckwheat soba and tamari.

Storage and reheating: Store broth and noodles separately; noodles turn mushy and absorb too much broth if stored together. Broth keeps 3 days refrigerated. Reheat broth on the stovetop and add freshly boiled noodles rather than reheating soggy leftovers.

Estimated nutrition per serving

Nutrition is an estimate based on the specific ingredients above and will vary by soba brand and broth sodium content.

Creamy Butternut Squash and Ginger Soup

A velvety, naturally sweet soup that reheats beautifully in a slow cooker, making it a practical anchor for a New Year’s Eve buffet where guests serve themselves over several hours.

Why it fits New Year: This isn’t tied to a specific lucky-food tradition; it earns its place as a make-ahead, crowd-friendly option that holds well through a long party, with warming ginger and a golden color that reads festive on a buffet table.

• Servings: 8
• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Diet: Vegan and gluten-free as written

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1 large butternut squash (about 3 lbs), peeled and cubed
• 2 medium carrots, chopped
• 5 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tbsp maple syrup
• Salt and black pepper to taste
• Toasted pepitas, for garnish (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add garlic and ginger, cook 1 minute until fragrant.
3. Add butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and simmer 20 to 25 minutes, until squash is fork-tender.
5. Stir in coconut milk, cinnamon, nutmeg, and maple syrup.
6. Blend with an immersion blender until smooth, or blend in batches in a countertop blender.
7. Season with salt and pepper. Garnish with toasted pepitas if using.

Substitutions: Swap coconut milk for heavy cream if dairy isn’t a concern. Sweet potato can stand in for part or all of the butternut squash. Pumpkin puree works as a shortcut in place of fresh squash; reduce simmer time to 10 minutes.

Dietary notes: Vegan, dairy-free, and gluten-free as written. Nut-free unless garnished with a nut-based topping instead of pepitas.

Storage and reheating: Refrigerate up to 5 days. Freezes well up to 3 months since it’s pureed and has no texture to lose. Reheats well in a slow cooker on low for a party, stirred occasionally; thin with broth if it thickens too much.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities listed and will vary by squash size and broth brand.

Hearty White Bean Minestrone

A vegetable-packed, tomato-based minestrone loaded with white beans, which carry the same coin-shaped prosperity symbolism as lentils in Italian tradition, making this a good option for a vegetarian table that still nods to that custom.

Why it fits New Year: White beans reference the same round, coin-like prosperity symbolism used for lentils in Italian New Year food tradition, giving vegetarian guests a lucky-food option beyond lentil soup.

• Servings: 8
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour
• Diet: Vegetarian; vegan with the substitution below

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 (28 oz) can crushed tomatoes
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 cup small pasta, such as ditalini
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups chopped kale or spinach
• Parmesan rind (optional, for simmering)
• Salt and black pepper to taste
• Grated Parmesan, for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until softened.
2. Add garlic and zucchini, cook 2 minutes.
3. Stir in crushed tomatoes, vegetable broth, cannellini beans, oregano, basil, and Parmesan rind if using. Bring to a boil.
4. Reduce heat and simmer 15 minutes.
5. Add pasta and cook according to package directions, usually 8 to 10 minutes, until al dente.
6. Stir in kale or spinach and cook 2 to 3 minutes until wilted.
7. Remove the Parmesan rind. Season with salt and pepper. Top with grated Parmesan if using.

Substitutions: Use gluten-free pasta or swap pasta for extra beans to make it gluten-free. Skip the Parmesan rind and cheese topping for a fully vegan pot. Any short pasta shape works in place of ditalini.

Dietary notes: Vegetarian as written; vegan without the Parmesan additions. Contains gluten from the pasta unless substituted.

Storage and reheating: Refrigerate up to 5 days. The pasta absorbs broth as it sits, so add a splash of water or broth when reheating on the stovetop over medium-low heat. Freezing is possible but the pasta softens further on thawing; for the best texture, freeze the soup base without pasta and cook pasta fresh when reheating.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by pasta type and broth brand.

Spicy Black Bean and Sweet Potato Soup

A thick, smoky-spicy soup that pairs black beans with sweet potatoes, leaning on the general Southern-adjacent association of sweet potatoes with gold or prosperity while staying fully plant-based.

Why it fits New Year: Sweet potatoes are used in some Southern New Year meals alongside black-eyed peas and greens, and their golden-orange color is sometimes tied to prosperity symbolism in home cooking, though this is a looser and less codified tradition than the black-eyed pea custom.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 35 minutes
• Total time: 50 minutes
• Diet: Vegan and gluten-free as written

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 2 medium sweet potatoes, peeled and cubed
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups vegetable broth
• Juice of 1 lime
• Salt to taste
• Chopped cilantro and avocado, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook 5 minutes until softened.
2. Add garlic, chili powder, cumin, smoked paprika, and cayenne. Cook 1 minute until fragrant.
3. Add sweet potatoes, black beans, fire-roasted tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer 25 minutes, until sweet potatoes are tender.
5. Mash about a third of the soup with a potato masher or blend a portion and stir it back in, to thicken the base.
6. Stir in lime juice and season with salt.
7. Serve topped with cilantro and avocado.

Substitutions: Butternut squash can replace sweet potato. Pinto beans work in place of black beans. Reduce or omit cayenne for a milder version for kids.

Dietary notes: Vegan, dairy-free, and gluten-free as written.

Storage and reheating: Refrigerate up to 5 days. Freezes well up to 3 months. Reheat on the stovetop over medium-low heat, thinning with broth if needed since it thickens in the fridge.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by bean and broth brand.

Loaded Baked Potato and Bacon Soup

A rich, cheesy, crowd-pleasing soup built for a New Year’s Eve party where you want something indulgent that holds well in a slow cooker for hours of grazing.

Why it fits New Year: This is a party-food entry rather than a lucky-food one: it’s specifically designed around New Year’s Eve entertaining, where a warm, filling, low-maintenance soup that guests can serve themselves matters more than symbolism.

• Servings: 8
• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour
• Diet: Contains meat and dairy; vegetarian substitution below

Ingredients

• 6 slices bacon, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 5 cups chicken broth
• 2 lbs russet potatoes, peeled and cubed
• 1 cup whole milk
• 1 cup heavy cream
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• Salt and black pepper to taste
• Sliced scallions, extra cheddar, and extra bacon, for topping

Instructions

1. Cook chopped bacon in a large pot over medium heat until crisp, about 6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
2. Add onion to the bacon fat and cook 5 minutes until softened. Add garlic and cook 1 minute.
3. Sprinkle in flour and stir constantly for 1 minute to cook off the raw flour taste.
4. Slowly whisk in chicken broth, scraping up any browned bits.
5. Add potatoes, bring to a boil, then reduce to a simmer. Cook 20 minutes until potatoes are very tender.
6. Mash about half the potatoes directly in the pot with a potato masher for a thicker texture, leaving the rest in chunks.
7. Stir in milk, cream, and cheddar cheese until melted and smooth. Do not boil after adding dairy.
8. Stir in sour cream and most of the cooked bacon. Season with salt and pepper.
9. Serve topped with scallions, extra cheddar, and remaining bacon.

Substitutions: Omit bacon and use vegetable broth with a teaspoon of smoked paprika for a vegetarian version, adding sautéed mushrooms for savoriness. Half-and-half can replace the milk and cream combination for a slightly lighter soup.

Dietary notes: Contains dairy and gluten from the flour; use a gluten-free flour blend to make it gluten-free. Not suitable for vegan or dairy-free diets as written.

Storage and reheating: Refrigerate up to 4 days. Not recommended for freezing, since the dairy-based broth can separate and turn grainy when thawed. Reheat gently over low heat on the stovetop, stirring frequently, or hold in a slow cooker on the “warm” setting during a party.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by cheese and cream brand.

Lucky Greens and White Bean Soup

A light, lemony, garlic-forward soup that leans on greens for their paper-money symbolism in Southern New Year tradition while keeping the whole pot plant-based.

Why it fits New Year: Leafy greens are one of the two staple Southern New Year’s Day lucky foods, traditionally representing paper money, and this soup makes them the star rather than a side note to meat or beans.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Diet: Vegan and gluten-free as written

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 garlic cloves, sliced
• ½ tsp red pepper flakes
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 1 bunch collard greens or kale (about 8 oz), stems removed, sliced
• 1 bunch Swiss chard (about 6 oz), stems removed, sliced
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• Extra-virgin olive oil, for drizzling

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add garlic and red pepper flakes, cook 1 minute until fragrant, being careful not to burn the garlic.
3. Add vegetable broth and beans. Bring to a simmer.
4. Add collard greens or kale and simmer 10 minutes.
5. Add Swiss chard and simmer 5 more minutes until all the greens are tender.
6. Stir in lemon zest and juice. Season with salt and pepper.
7. Serve with a drizzle of good olive oil.

Substitutions: Any hearty green or combination works, including mustard greens or turnip greens. Chickpeas can replace the white beans.

Dietary notes: Vegan, dairy-free, and gluten-free as written.

Storage and reheating: Refrigerate up to 5 days. Freezes well up to 3 months. Reheat on the stovetop over medium-low heat; add a squeeze of fresh lemon after reheating since citrus flavor fades over time.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by bean and broth brand.

French Onion Soup for a Crowd

A deeply caramelized, cheese-topped classic scaled up for a New Year’s Eve dinner party, finished under the broiler for the gruyere-crusted presentation the dish is known for.

Why it fits New Year: This is included as a crowd-friendly, dinner-party-caliber soup for New Year’s Eve entertaining rather than for any lucky-food symbolism; the long, slow caramelization also makes a good project to start in the afternoon before guests arrive.

• Servings: 8
• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Total time: 1 hour 30 minutes
• Diet: Vegetarian with vegetable broth; contains gluten and dairy

Ingredients

• ¼ cup unsalted butter
• 4 lbs yellow onions (about 6 large), thinly sliced
• 1 tsp salt
• 1 tsp sugar
• 3 garlic cloves, minced
• ½ cup dry white wine or sherry
• 8 cups beef broth or vegetable broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 baguette, sliced and toasted
• 3 cups shredded Gruyère cheese

Instructions

1. Melt butter in a large, heavy-bottomed pot over medium heat. Add onions, salt, and sugar.
2. Cook onions, stirring occasionally, for 45 to 50 minutes, until deeply caramelized and golden brown. Lower the heat if they start to burn; this step cannot be rushed.
3. Add garlic and cook 1 minute.
4. Pour in wine and scrape up any browned bits from the bottom of the pot. Simmer 3 minutes to cook off the alcohol.
5. Add broth, bay leaves, and thyme. Bring to a simmer and cook 20 minutes.
6. Remove bay leaves and thyme sprigs. Season with salt and pepper to taste.
7. Ladle soup into oven-safe bowls, top each with a slice or two of toasted baguette, and cover generously with shredded Gruyère.
8. Broil on high for 2 to 3 minutes until the cheese is melted and bubbling. Watch closely to avoid burning.

Substitutions: Use vegetable broth for a vegetarian version; it will taste slightly less rich than beef broth. Gluten-free baguette makes the topping gluten-free, though the soup base itself is already gluten-free without the bread. Swiss cheese can replace Gruyère.

Dietary notes: Contains dairy and gluten from the bread and, depending on brand, possibly the broth. Vegetarian with vegetable broth; not vegan due to butter and cheese.

Storage and reheating: Store the soup base separately from the bread and cheese topping. Refrigerate the base up to 5 days, or freeze up to 3 months. Reheat the base on the stovetop, then assemble and broil fresh toppings rather than reheating already-broiled bowls, which turns the bread soggy.

Estimated nutrition per serving (soup base with one topped slice of bread and cheese)

Nutrition is an estimate based on the ingredients and quantities above and will vary by bread and cheese brand.

Coconut Curry Lentil Soup

A warmly spiced, coconut-based lentil soup that draws on lentils’ prosperity symbolism while taking the flavor profile in a different direction from the Italian version earlier in this list.

Why it fits New Year: Lentils appear in prosperity traditions in multiple food cultures beyond Italy, and their coin-like shape makes them a recurring New Year ingredient; this version gives a plant-based, globally-spiced alternative for tables that want lentils without an Italian flavor profile.

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Diet: Vegan and gluten-free as written

Ingredients

• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp ground turmeric
• ½ tsp ground cumin
• 1½ cups dried red lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 (13.5 oz) can full-fat coconut milk
• 4 cups vegetable broth
• 2 cups baby spinach
• Juice of 1 lime
• Salt to taste
• Fresh cilantro, for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook 5 minutes until softened.
2. Add garlic and ginger, cook 1 minute until fragrant.
3. Stir in curry powder, turmeric, and cumin. Cook 30 seconds until fragrant.
4. Add red lentils, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce to a simmer.
5. Simmer uncovered 18 to 20 minutes, stirring occasionally, until lentils are soft and the soup has thickened; red lentils break down more than brown or green lentils, giving this soup a naturally creamy texture.
6. Stir in spinach and cook 2 minutes until wilted.
7. Stir in lime juice and season with salt.
8. Serve topped with fresh cilantro.

Substitutions: Yellow split peas can replace red lentils with a slightly longer cook time. Kale can replace spinach. Light coconut milk works for a lower-fat version, though the soup will be less rich.

Dietary notes: Vegan, dairy-free, and gluten-free as written.

Storage and reheating: Refrigerate up to 5 days. Freezes well up to 3 months. Thickens significantly in the fridge; reheat on the stovetop with a splash of broth or water to loosen it.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by coconut milk and broth brand.

Chicken and Wild Rice New Year Soup

A creamy, comforting chicken and wild rice soup built for a large New Year’s Eve or New Year’s Day gathering that wants something familiar and filling rather than symbolic.

Why it fits New Year: Like the loaded potato and French onion recipes, this is a crowd-friendly entry chosen for practicality at a New Year gathering: it scales easily, holds well, and satisfies guests who want comfort food over lucky-food symbolism.

• Servings: 8
• Prep time: 20 minutes
• Cook time: 1 hour
• Total time: 1 hour 20 minutes
• Diet: Contains meat and dairy; dairy-free substitution below

Ingredients

• 2 tbsp butter or olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 6 cups chicken broth
• 1 cup wild rice, rinsed
• 1½ lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup heavy cream
• Salt and black pepper to taste
• Chopped parsley, for serving

Instructions

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes until softened.
2. Add garlic and cook 1 minute.
3. Sprinkle in flour and stir constantly for 1 minute.
4. Slowly whisk in chicken broth to avoid lumps.
5. Add wild rice, chicken, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
6. Cover and simmer 45 to 50 minutes, until the wild rice grains have split open and softened and the chicken is cooked through to 165°F internally.
7. Remove the bay leaf. Stir in heavy cream and heat gently without boiling.
8. Season with salt and pepper. Top with chopped parsley.

Substitutions: Use full-fat coconut milk instead of heavy cream for a dairy-free version. Rotisserie chicken can replace raw chicken thighs; add it in the last 10 minutes of cooking to just heat through. A gluten-free flour blend makes the roux gluten-free.

Dietary notes: Contains dairy and gluten as written; not suitable for vegan or vegetarian diets due to chicken.

Storage and reheating: Refrigerate up to 4 days. Not ideal for freezing, since wild rice and cream-based broths can change texture after thawing. Reheat gently on the stovetop over low heat, stirring often, and thin with broth if the rice has absorbed too much liquid.

Estimated nutrition per serving

Nutrition is an estimate based on the ingredients and quantities above and will vary by chicken cut and broth brand.

Dietary Substitutions at a Glance

Storage and Reheating Guidance

Most brothy, bean- and vegetable-based soups on this list keep 4 to 5 days refrigerated and 3 months frozen. Cream- and dairy-based soups, including the loaded potato soup and French onion soup base, hold up better refrigerated than frozen, since dairy can separate and turn grainy after thawing. Noodle- and rice-based soups do best when the starch is stored separately from the broth, since noodles and rice keep absorbing liquid and turn soft or bloated if left sitting in the pot.

When reheating any soup, do it gradually over medium-low heat rather than a hard boil, and add a splash of broth or water if it has thickened in storage.

Comparison Table: All 12 New Year Soups

Food Safety Notes for These Soups

Most of these recipes hold at a party or in the fridge for days without issue, but a few points matter for the meat- and dairy-based ones in particular. Cook chicken to an internal temperature of 165°F and ground meats like sausage to 160°F; a meat thermometer is the only reliable way to check, since color alone isn’t a safe indicator.

Don’t leave any soup sitting at room temperature for more than 2 hours, and closer to 1 hour if your kitchen or party room is warm. Cool a large pot in shallow containers rather than one deep one, so it drops out of the danger zone quickly, and refrigerate within that window. When reheating, bring soup back to a full simmer or 165°F throughout, not just warm, before serving again.

FAQs

How much soup should I make for a New Year’s Eve party?

Plan on 1 to 1.5 cups per person if soup is one of several dishes on a buffet, or 2 cups per person if it’s the main food being served. For a party of 12 to 15 people where soup is part of a spread, one of the 8-serving recipes in this article, such as the loaded potato soup or French onion soup, covers it without much left over. If you want leftovers or you’re serving soup as the only food, make one and a half times the recipe or plan on two different pots so guests have a choice.

Can I make these soups in a slow cooker instead of on the stovetop?

Yes, for most of them. Bean- and vegetable-based soups such as the black-eyed pea soup, minestrone, butternut squash soup, and black bean and sweet potato soup all adapt well: brown any meat and sauté the aromatics on the stovetop first for flavor, then transfer everything to a slow cooker on low for 6 to 7 hours or high for 3 to 4 hours.

Dairy-based soups like the loaded potato soup and chicken and wild rice soup can finish in a slow cooker too, but stir in the cream, milk, or cheese only in the last 30 minutes so it doesn’t separate. Noodle-based soups like toshikoshi soba don’t work in a slow cooker; the noodles need to be cooked separately and added just before serving.

Is it bad luck to skip meat in a New Year soup?

No. The lucky-food symbolism in Southern and Italian tradition centers on specific plant ingredients, black-eyed peas, greens, and lentils, not on meat. The black-eyed pea soup, both lentil soups, and the black bean and sweet potato soup in this article can all be made fully vegan without losing the ingredient the tradition is actually about.

What’s the difference between ozoni and toshikoshi soba?

Ozoni is a Japanese soup eaten on January 1 as part of the New Year meal, built around mochi rice cakes in a broth that varies by region, from clear soy-based broth in eastern Japan to white miso in the Kansai region. Toshikoshi soba is a separate dish eaten on New Year’s Eve, December 31: buckwheat noodles in broth, with the long noodles symbolizing the wish for a long life as diners cross over into the new year. They’re different dishes tied to different nights.

Can I make New Year soup ahead of time?

Yes, and for a New Year’s Eve party it’s the easier route. Bean-, vegetable-, and lentil-based soups, including the minestrone, black bean and sweet potato soup, and butternut squash soup, taste better the next day as the flavors meld, and they hold well in a slow cooker on low for hours of serving. Noodle soups like toshikoshi soba and cream-heavy soups like the loaded potato soup are better finished close to serving time; see each recipe’s storage section for specifics.

Is it safe to reheat leftover soup made with chicken, sausage, or bacon more than once?

It’s best to reheat only the portion you’ll eat rather than repeatedly reheating and cooling the whole pot, since each reheating cycle adds time in the temperature range where bacteria multiply. Divide leftovers into smaller portions before refrigerating so you can reheat just what you need. As a general rule, use refrigerated meat-based soups within 3 to 4 days, and if you’re unsure how long something has been in the fridge, don’t taste-test it to decide; when in doubt, throw it out.

Are canned beans and lentils as good as dried for these recipes?

Canned beans work well in every recipe here and are used in most of them for convenience and predictable cooking time. Dried beans, including dried black-eyed peas, can be substituted with an overnight soak and a longer simmer, roughly 40 minutes instead of 25, and many cooks find dried beans hold their shape slightly better after a long simmer. Rinse canned beans before using either way; it removes excess sodium from the canning liquid and doesn’t meaningfully change the nutrition otherwise.

Does this article include Lunar New Year or Chinese New Year soup recipes?

No. This guide covers soups for December 31 and January 1, the New Year’s Eve and New Year’s Day observed on the Gregorian calendar in the United States, Italy, and Japan. Lunar New Year, also called Chinese New Year, follows a separate lunar calendar and usually falls between late January and mid-February, with its own distinct dishes and traditions that aren’t covered here.