The temperature is getting colder , the days are getting shorter, and we have had our first snow in the mountains. As a result, I am craving warm soup!
To me warming yourself with a steaming pot of soup on a cold day is one of the most ideal ways I have to embrace the season and comfort myself at the same time!
The aroma is not only warming, but good for my soul too.
Check out some of my favorite soup recipes!
The 12 Best Winter Soup Recipes
1. Chicken Noodle Soup
There’s something about chicken noodle soup that soothes the soul. When I make it, I add tender chicken, carrots, and celery.
Sometimes I add garlic or fresh herbs to give it some tang.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 teaspoons dried thyme
- 2 teaspoons dried parsley
- Salt and pepper to taste
- 6 ounces egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
1. Place the olive oil in a large pot and turn the heat to medium – high. Add the onion, followed by the garlic. Cook until onion is translucent.
2. Bring the carrots and celery to boil in a pot with extra olive oil, then simmer for about 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Stir in the cooked chicken, dried thyme, dried parsley, salt and pepper. Reduce the heat and simmer for 15 minutes.
5. Stir in the egg noodles and cook according to package instructions until tender.
6. Stir in the fresh parsley, adjust seasoning if necessary, and serve hot.
2. Tomato Basil Soup
I love this soup especially on a chilly evening. With fresh tomatoes, basil and garlic, the scent is inviting.
Finished with olive oil and a touch of cream, it is comforting and lovely to eat.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups ripe tomatoes, diced (or canned tomatoes)
1 cup vegetable or chicken broth
1 teaspoon sugar
Salt and freshly ground black pepper to taste
1 cup fresh basil leaves
1/2 cup heavy cream (optional)
Instructions
1. Heat the olive oil in a medium-sized pot over a medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a further 1-2 minutes until fragrant.
2. Add the diced tomatoes to the pot along with the broth, sugar, salt and pepper. Allow the mixture to heat through, then simmer for 5-10 minutes while the flavors meld.
3. Take the pot off the heat, add the fresh basil, and use an immersion blender to puree the soup until completely smooth, or carefully transfer it to a blender in batches, then return it to the pot.
4. Stir in the heavy cream, if using, and season with more salt and pepper, to taste.
5. If necessary, reheat gently over low heat, then ladle into bowls and garnish with more basil leaves. Serve hot.
3. Butternut Squash Soup
When I think of comfort-food-in-a-bowl I think of this soup. Rich and creamy with just a handful of ingredients to boost it.
I like to use roasted butternut squash as the base of my soup. I throw in a clove of garlic for earthiness, I like ginger as a finishing hint of warmth.
My go-to for the lush finish is coconut milk.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream (optional)
Instructions
1. In a large saucepan, heat the olive oil over medium heat. Add in the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Place the butternut squash in pieces, remove the slippery skin, and slice into cubes or half-moons. Toss in the pot with the onions and garlic.
3. Pour the vegetable stock, season with salt and pepper, and add the nutmeg. Bring to the boil.
4. Reduce the heat to low and simmer until the squash is softened, about 20–25 minutes.
5. Turn off the heat and purée the soup until smooth with an immersion blender.
6. Return the puréed soup to the pot and simmer another 15 minutes to marry the flavors, add cream if using. Check and adjust the seasoning before serving.
4. Minestrone Soup
A hearty bowl of Minestrone Soup is so comforting when I make it, I like to use fresh vegetables like carrots, celery and spinach, and I always add some beans and usually some kind of pasta for texture, while sprinkling a bit of Parmesan cheese on top to finish it off.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) cannellini beans, drained and rinsed
1 cup green beans, cut into 1-inch pieces
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 cup small pasta (e.g., ditalini or elbow)
2 cups fresh spinach, chopped
Parmesan cheese, for serving (optional)
Instructions
1 Heat olive oil in a large pot over a medium flame. Add the onion and garlic; sauté until onion is translucent.
2. Add carrots and celery; cook for about 5 minutes until softened.
3. Add in the zucchini, diced tomatoes (with juices), vegetable broth, cannellini beans, green beans, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Put the pasta into the water and boil until al dente, about 10 minutes.
5. Stir in the chopped spinach and cook until just wilted, about 2 minutes.
6. Adjust seasoning if necessary and serve hot with grated Parmesan cheese if desired.
5. Broccoli Cheddar Soup
There is something so comforting about a big bowl of broccoli cheddar soup. Mine always turns out best when I am able to use fresh broccoli and sharp cheddar cheese.
Also, I always love the faint garlic and onion undertones, and I always look forward to the creamy texture coming from just a little heavy cream. The combination of ingredients here is just so cozy and satisfying.
Ingredients
2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
4 cups fresh broccoli florets
2 cups chicken or vegetable broth
2 cups milk
1 cup heavy cream
2 cups sharp cheddar cheese, grated
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Instructions
1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until it’s translucent, for about 4 to 5 minutes. Then add the minced garlic and cook for another minute.
2 Add the florets and broth; bring to a simmer. Cover; cook until the broccoli is tender, 10-15 minutes.
3. Meanwhile, while the broccoli cooks, whisk the milk, cream and flour together in a bowl until smooth.
4. When the broccoli is tender, add the milk/cream mixture to the pot and stir it in constantly as it thickens.
5. Turn the heat down to a simmer and stir in the grated cheddar until it melts and is incorporated. Season with as much nutmeg, salt and pepper as you like.
6. Serve hot scattered with extra cheddar or a pinch of nutmeg if you want.
6. French Onion Soup
The aroma of slowly caramelizing onions fill my senses. The velvety richness of the beef broth, coupled with the delicate sweetness coaxed from the onions, is perfect.
The added texture of a toasted piece of baguette, topped with melted cheese is just superb.
Ingredients
6 large onions, thinly sliced
4 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
8 cups beef stock or broth
1/2 cup dry white wine
2 tablespoons brandy (optional)
1 bay leaf
6-8 slices French baguette, toasted
2 cups grated Gruyère cheese
Instructions
1. Put butter and olive oil in a large pot on medium heat. Add the onions and garlic, the sugar, and the salt and pepper. Cook, stirring now and then, until onions are very dark brown.
2. Toss in the flour and cook for about 2 minutes with the onions, then add the beef stock and wine a little at a time, stirring constantly, then add the bay leaf.
3. Bring to a simmer and cook, scraping the bottom of the pan occasionally, until the vegetables have softened, about 20-30 minutes, skimming off any foam that rises to the surface. If using brandy, stir it in.
4. Heat broiler. Nestle toasted baguette slices into soup in oven-proof bowls, then sprinkle with Gruyère.
5. Broil for 3-5 minutes, until the cheese is melted and bubbling. Carefully remove from oven and allow to cool slightly before serving.
6. Serve hot, ensuring each bowl has a cheesy bread topping.
7. Lentil Soup
There is something so soothing about a bowl of piping-hot lentil soup. With its powerful, pungent smell billowing out of the kitchen.
Filled with chunky vegetables such as carrots, celery, tomatoes and cumin, it warms the heart and soul.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 1/2 cups lentils, rinsed and drained
8 cups vegetable broth
1 bay leaf
Salt and pepper to taste
2 tablespoons tomato paste
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
1. In a large pot, heat oil oil and add the chopped onion, carrots and celery. Sauté until the carrots and celery are softened, about 5-7 minutes.
2) Add the garlic, cumin, coriander and smoked paprika, and cook for 1-2 minutes, until aromatic.
3. Stir in the lentils, vegetable stock, bay leaf, salt and pepper, and bring to a boil.
4. Reduce the heat to a simmer, cover the pot, and cook for about 30-40 minutes, or until the lentils are tender.
5. Now spoon in the tomato paste and lemon juice, and check the seasoning. Add a little more salt and pepper to taste.
6. Take out the bay leaf before serving. Garnish with parsley and serve hot. And there you have it, a hearty bowl of lentil soup. Bon appetit!
8. Clam Chowder
And give me a bowl that’s properly creamy, properly flavorful. First: big, sweet, fresh clams.
Second: fat, tender potatoes. Third: delicate onions and maybe some chopped celery bits for crunch.
Fourth: a bit of bacon for smoky depth. Fifth: a sprinkling of thyme.
And sixth: the splash of cream.
Ingredients
- 4 slices of bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 cups clam juice
- 3 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 2 cups canned clams, drained and chopped
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1. In a large Dutch oven over medium heat, cook the chopped bacon until crispy. Set the bacon aside and add the drippings to the pot.
2. Stir in the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes, then slowly whisk in the chicken stock and clam juice, until smooth.
4. Add the potatoes, diced, the bay leaf and the thyme. Bring to the boil and then lower the heat and simmer until the potatoes are cooked, about 15 minutes.
5. Add the cream and clams, and cook for a further 5-7 minutes until hot through. Add salt and pepper to taste.
6.Carefully remove the bay leaf before serving. Garnish with the reserved bacon and chopped fresh parsley if desired. Serve hot.
9. Potato Leek Soup
I’m happy to report that this soup is my favorite comfort food soup. Try it with leeks, potatoes and some garlic stirred in.
Vegetable broth brings it all together. Stir in some cream for richness (or finish with chopped fresh herbs) if you like.
Ingredients
2 tablespoons unsalted butter
2 large leeks, white and light green parts only, thinly sliced
4 cups chicken or vegetable broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds russet potatoes, peeled and diced
1 cup heavy cream or milk
1 tablespoon fresh chives, chopped (optional)
Salt and pepper to taste
Instructions
1. In a saucepan, melt the butter over a medium heat. Add the sliced leeks and cook, stirring frequently, until the leeks are soft and translucent, about 5-7 minutes.
2. Add the chicken or vegetable broth, water, salt and black pepper, then the diced potatoes. Bring to a simmer.
3. Cover the pot and cook until the potatoes are tender, about 15-20 minutes.
4. Remove from the heat. Blend the soup with an immersion blender until completely smooth, or work in batches, using a standard blender.
5. Stir in the heavy cream and season with more salt and pepper to taste, then reheat gently if needed.
6. Serve the soup hot, garnished with chopped chives if desired.
10. Beef and Barley Soup
When I think of that homecooked comforting meal, in my mind, there is really only one option – bowl of hearty beef and barley soup. I like to make it with chunks of simmered beef, earthy wild mushrooms and carrots for color.
The broth can be lightly spiced with aromatics such as garlic and thyme for a warming bowl.
Ingredients
1 pound beef stew meat, cut into small cubes
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
8 cups beef broth
1 cup pearl barley
1 bay leaf
1 teaspoon thyme leaves
1 cup mushrooms, sliced
1 tablespoon tomato paste
Instructions
1.Season the beef cubes generously with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Brown the beef on all sides, then remove and set aside.
2. Stir the onion, garlic, carrots and celery into the same pot until the onions and vegetables are soft.
3. Add the tomato paste and cook for a minute before adding the beef back to the pot.
4. Pour in the beef stock, barley, bay leaf, thyme and mushrooms. Bring to the boil.
5. . Cook for about 45 minutes to an hour, or until the beef and barley are tender, discarding the bay leaf before serving.
6. Season to taste with salt and pepper then serve the soup warm.
11. Split Pea Soup
I love the comfort of a bowl of split pea soup on a cold winter day. I stir a pot of split peas, diced carrots, chopped onions and garlic.
Ingredients
2 cups dried split peas, rinsed and sorted
1 ham hock or 1 cup diced cooked ham
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken or vegetable broth
1 bay leaf
Salt and pepper to taste
1 tablespoon olive oil
Instructions
1. Put the olive oil in a large saucepan over medium heat. Add the onion, carrots and celery, and cook until the vegetables are softened, about 5 to 7 minutes; then stir in the garlic and cook another minute.
2. Put in the rinsed split peas, the ham hock or the diced ham, and the bay leaf. Add broth from 2-3 cubes of chicken or vegetable bouillon.
3. Bring to a boil, then lower the heat and simmer uncovered for 1 to 1.5 hours, or until the peas are tender and the soup has thickened.
4. Pull out the ham hock (if you used one) and shred any meat attached (don’t worry about the bone). Return the shredded meat to the pot.
5. To taste, season with salt and pepper and, if you like, puree some of the soup for a thicker consistency (use an immersion blender, or transfer some to a blender, then return to the pot).
6. Serve hot, garnished with fresh herbs or croutons if desired.
12. Pumpkin Soup
And when it comes to a comforting, warming bowl, it’s hard to beat pumpkin soup. Mine often contains a glug of cream to make it rich and silky.
None of my bowls is complete, though, without a generous dusting of nutmeg and cumin that releases the autumnal fragrance with each mouthful.
Ingredients
1 small pumpkin or butternut squash (about 3-4 lbs)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1/2 teaspoon nutmeg
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for creaminess)
Instructions
1. Preheat the oven to 400°F (200°C). Halve the pie pumpkin and scoop out the seeds. Place the pumpkin, cut-side down, on a baking sheet. Roast for 35 to 45 minutes, until tender. Let cool. Scoop.
2. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes until translucent. Add the garlic and cook for 1 minute.
3. Return the roasted pumpkin flesh to the pot with the broth. Stir in the cumin and nutmeg. Bring to a simmer and cook for 15-20 minutes.
4. Blend the soup in a bowl with an immersion blender until smooth, or carefully transfer it to a blender in batches and blend.
5. Bring the soup back to the pan. Season to taste with salt and pepper. Stir in the cream or coconut milk, if using. Gently heat, but not boil.
6. Bring to boil, season to taste with salt and garnish with fresh herbs and cream, if you prefer. Bon appetit! Your pumpkin soup is ready!
