A 6 or 8 inch cook's style blade will do a large portion of the weighty cutting that you want for soups and stews. For better positions like cutting an apple or a tomato you would need a utility blade or a paring blade.
To cut meat and do some fish managing you will need a filet or boning blade. Add in a cerrated bread blade and maybe a few steak blades for grill night and you have all the kitchen cuts that you truly need. Then again you could include a decent extravagant slicer for that turkey at Thanksgiving, and a pleasant precious stone covered honing steel to hone your blade edges. That is only the start if you have any desire to construct an assortment of the best kitchen blades.