The Best Soup Recipes to Keep You Warm This Winter

Posted on by Morgan

Winter is the perfect time for cozy soups that warm you from the inside out. Whether you’re in the mood for a hearty meal or something light yet comforting, these recipes will keep you satisfied and snug on the coldest days.

1. Classic Chicken Noodle Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 8 cups chicken broth
  • 2 cups cooked chicken (shredded or diced)
  • 1 cup egg noodles
  • 1 bay leaf
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp fresh parsley, chopped (optional)

Instructions:

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
  2. Add Broth and Veggies: Add carrots, celery, chicken broth, bay leaf, and thyme. Bring to a boil.
  3. Cook Noodles: Reduce heat and simmer for 10 minutes. Add egg noodles and cook until tender.
  4. Add Chicken: Stir in cooked chicken and heat through. Season with salt and pepper. Garnish with parsley if desired.

2. Creamy Tomato Basil Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Sauté onion and garlic until translucent.
  2. Add Tomatoes and Broth: Stir in crushed tomatoes, broth, and dried basil. Bring to a simmer.
  3. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a blender.
  4. Add Cream: Stir in heavy cream and season with salt and pepper. Garnish with fresh basil leaves if desired.

3. Hearty Beef Stew

Ingredients:

  • 2 tbsp vegetable oil
  • 1.5 lbs beef stew meat, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • 2 tbsp flour (optional, for thickening)

Instructions:

  1. Brown Beef: Heat oil in a large pot. Brown beef on all sides. Remove and set aside.
  2. Sauté Vegetables: In the same pot, cook onion and garlic until softened.
  3. Combine Ingredients: Return beef to the pot. Add carrots, potatoes, beef broth, red wine, tomato paste, thyme, and rosemary.
  4. Simmer: Bring to a boil, then reduce heat and simmer for 1.5-2 hours, until beef is tender.
  5. Thicken (Optional): If desired, mix flour with a small amount of water and stir into the stew to thicken.

4. Butternut Squash Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 butternut squash, peeled, seeded, and cubed
  • 4 cups vegetable or chicken broth
  • 1/2 cup coconut milk or heavy cream
  • 1 tsp ground cumin
  • 1/2 tsp ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Sauté onion and garlic until soft.
  2. Add Squash and Broth: Stir in butternut squash, broth, cumin, and nutmeg. Bring to a boil, then reduce heat and simmer until squash is tender.
  3. Blend Soup: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  4. Add Cream: Stir in coconut milk or cream, and season with salt and pepper.

5. Lentil Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup dried lentils
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable or chicken broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Cook onion, garlic, carrots, and celery until softened.
  2. Add Lentils and Liquids: Stir in lentils, diced tomatoes, broth, cumin, paprika, and thyme. Bring to a boil.
  3. Simmer: Reduce heat and simmer for 30-40 minutes, until lentils are tender. Season with salt and pepper.

6. Potato Leek Soup

Ingredients:

  • 2 tbsp butter
  • 2 leeks, sliced and cleaned
  • 3 potatoes, peeled and cubed
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Chives for garnish (optional)

Instructions:

  1. Sauté Leeks: Melt butter in a pot. Sauté leeks until softened.
  2. Add Potatoes and Broth: Stir in potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
  3. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches.
  4. Add Cream: Stir in heavy cream and season with salt and pepper. Garnish with chives if desired.

7. Chicken Tortilla Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 2 cups cooked chicken (shredded)
  • 1 can black beans (15 oz), drained and rinsed
  • 1 cup frozen corn
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Tortilla strips and avocado for garnish (optional)

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Cook onion, garlic, and bell pepper until softened.
  2. Add Liquids and Chicken: Stir in diced tomatoes, chicken broth, chicken, black beans, corn, cumin, and chili powder.
  3. Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes. Season with salt and pepper.
  4. Serve: Garnish with tortilla strips and avocado if desired.

8. Curried Cauliflower Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head cauliflower, cut into florets
  • 4 cups vegetable or chicken broth
  • 1 tbsp curry powder
  • 1/2 cup coconut milk
  • Salt and pepper to taste

Instructions:

  1. Sauté Onion and Garlic: Heat olive oil in a pot. Sauté onion and garlic until translucent.
  2. Add Cauliflower and Broth: Stir in cauliflower, broth, and curry powder. Bring to a boil, then reduce heat and simmer until cauliflower is tender.
  3. Blend Soup: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches.
  4. Add Coconut Milk: Stir in coconut milk and season with salt and pepper.

9. Mushroom Barley Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1/2 cup barley
  • 4 cups vegetable or chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Cook onion, garlic, and mushrooms until tender.
  2. Add Barley and Liquids: Stir in barley, broth, diced tomatoes, and thyme. Bring to a boil.
  3. Simmer: Reduce heat and simmer for 30-40 minutes until barley is tender. Season with salt and pepper.

10. Split Pea Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dried split peas
  • 4 cups vegetable or chicken broth
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 ham hock or 1 cup diced ham (optional)
  • 1 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Sauté Vegetables: Heat olive oil in a pot. Cook onion and garlic until softened.
  2. Add Peas and Liquids: Stir in split peas, broth, carrots, celery, ham hock (if using), and thyme. Bring to a boil.
  3. Simmer: Reduce heat and simmer for 1-1.5 hours, until peas are tender and soup has thickened. Season with salt and pepper. Remove ham hock, shred meat, and return to the soup.

These comforting soups are perfect for warming up on a chilly winter day. Enjoy a bowl of one of these hearty, delicious recipes!