Winter is in full bloom and the nights are becoming cold and windy again. At times like this, only a hot bowl of tasty soup will nourish your body and mind.
Are you ready for some soup therapy? The cold and harsh winter nights call for bowls of hot and delicious soup that will bring you warmth and comfort in every spoon. No one in the world would disagree that there is something deeply comforting about soups, especially when you are sick or it is cold outside. Some of our favorite memories include sitting together with our families and enjoying a big bowl of soup on winter nights. Would you like to recreate the warmth and nostalgia again? Here are the best 8 soup recipes that you can try this winter. No matter which recipe you choose from our list, we can guarantee you one thing and that is anything you pick will not only nourish your body but your mind and soul.
However, before we move to the recipes, here are some tips for you to make the soup taste 10x better.
- Seasoning is very important. Raw vegetables and other ingredients used in soups need seasonings. Moreover, vegetable broths also vary on the salt level. So, if your soup tastes bland, do not hesitate to add seasonings, especially a generous amount of salt and freshly crushed black pepper to make it taste better.
- Most of the soups taste better the next day. So, make sure you are making enough to have soup for lunch tomorrow. You can also store some of the recipes for months by freezing them!
- Olive oil drizzle is something that makes every soup taste richer. After you finish cooking, add a generous amount of olive oil drizzle and witness the magic happen!
- Do you know what makes cooking soup even more fun and exciting? Customizing the recipe. If you are making a soup that requires a lot of spices and you prefer something on the milder side, start with less amount. On another note, if you like it spicy, don’t shy away from the peppers! Taste as you cook and adjust the flavors in the flow to make something you and your taste buds absolutely love.
- Chicken Noodle Soup
Let’s begin this list with the easiest ones and that brings us to the household name, chicken noodle soup. No matter which part of the world you are from, this is one dish that everyone has tried and made their own version of. Our version of the chicken noodle soup is easy to make and is completely done in just 30 minutes. It has everything you love, noodles, chicken, and spices that give you the kick on the cold winter nights. Here are the ingredients that you will need to make it –
Ingredients –
- 1 tablespoon butter
- ½ cup chopped onion
- ½ cup chopped celery
- 4 (14.5 ounces) cans of chicken broth
- 1 (14.5 ounces) can vegetable broth
- ½ pound chopped cooked chicken breast
- 1 ½ cups egg noodles
- 1 cup sliced carrots
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
Recipe –
Now that you have your ingredients let’s learn how to make it. Take a large pot and put it on medium heat to melt some butter. Add your chopped onion and celery and cook them for about 5 minutes until they are softer and tender. Now, add in chicken broth, vegetable broth, chicken, egg noodles, carrots, basil, oregano, salt, and pepper. Stir to combine all the ingredients and bring everything to a boil. Reduce the heat and let the soup simmer for about 20 minutes and you are done with your super easy, super tasty, and quick-to-make Chicken Noodle Soup. Although the soup is a meal in itself and you don’t need to pair it with anything, you can try French Baguettes, Grilled Cheese Sandwich, or Classic Dinner Rolls to make the plate fancier!
- Hungarian Mushroom Soup
The soup season is incomplete if you don’t have a creamy mushroom soup for at least once! This recipe for the creamy mushroom soup is extremely easy to make and has a lot of flavors that every sip would feel like a dream. Although the shinning ingredient in this dish is the mushrooms, it derives a lot of flavor from the other ingredients too, leaving you a lingering taste in your mouth. Per serving, this Hungarian mushroom soup comes to around 210 calories, which is perfect for an early light dinner during winter nights! Here are all the ingredients you will need to make this –
Ingredients –
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon paprika
- 2 teaspoons dried dill weed
- 1 cup milk
- 3 tablespoons all-purpose flour
- ½ cup sour cream
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ground black pepper to taste
Recipe –
To start making the soup, first, gather all the ingredients. Take a large pot, put it on medium heat, and melt some butter. Now add onions and cook them for about 5 minutes, until they are softened. Add the mushrooms and cook them for another 5 minutes. Add your broth now and stir it with soy sauce, paprika, and dill. Cover the lid, reduce the heat to low, and simmer the broth for 15 more minutes.
Now, take a separate bowl and whisk milk and flour together. Stir the mixture into the pot until the soup is blended. Cover the lid and let it simmer for another 15 minutes and don’t forget to stir it occasionally. At this step, add sour cream, parsley, lemon juice, salt, and ground black pepper to the pot stir everything together on low heat for 3-5 minutes and your creamy Hungarian mushroom soup is ready! Serve it hot to enjoy it at its best.
- Broccoli Cheddar Soup
Next on the list is a classic! If you are a soup person then this Broccoli Cheddar Soup has to be one of the best soups you have ever tried! This rich, creamy, and cheesy soup is the real goodness. Everything that you can probably want in a soup, has got it. Starting from its creamy texture to its rich and cheesy flavor, and well, did we say that it is also full of vegetables? Something that your body will thank you for. Here is a list of things you will need to make this soup –
Ingredients –
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- 3 garlic cloves, chopped
- ¼ cup all-purpose flour
- 2 cups whole milk or unsweetened almond milk
- 2 cups vegetable broth
- 3 cups chopped broccoli florets
- 1 large carrot, julienned or finely chopped
- ½ teaspoon Dijon mustard
- 8 ounces shredded cheddar cheese, about 2 heaping cups
Recipe –
Take a large pot or Dutch oven and place it on medium heat. Now, add onion, salt, and multiple grinds of pepper and stir for 5 minutes, until everything is softened. In the next step, stir in garlic and cook for another minute before sprinkling in the flour and whisking continuously for 1 to 2 minutes. You need to do this until the flour turns golden in color. After your flour is whisked and cooked completely, add in the milk slowly, in batches. At this point you need to continuously whisk the milk, otherwise there will be lumps of flour.
In the next step, add the broth, broccoli, carrot, and mustard and stir to combine everything together. Let the mixture simmer for 15-20 minutes. This is how much time it would take for the broccoli to soften. In the final step, add the cheese in batches and stir in continuously after every batch, until the cheese is melted and the soup turned creamy. Season according to your taste and adjust to liking. Your hot and delicious broccoli cheddar cheese is ready to serve with croutons.
- French Onion Soup Gratinee
Just like the other French recipes, this French Onion Soup Gratinee is also a delicate one. Make this if you have time in hand because the recipe calls for the complete caramelization of the onions, which would take you at least 40-45 minutes! However, once the soup is done, you will realize spending so much time after this is so much worth it. This soup recipe is one of the most popular soup recipes around the world and trust us, it is always a hit. Let’s look at what you need to make this soup and how can prepare the dish.
Ingredients –
- 4 tablespoons butter
- 2 large red onions, thinly sliced
- 2 large sweet onions, thinly sliced
- 1 teaspoon salt
- 1 (48 fluid ounces) can of chicken broth
- 1 (14-ounce) can of beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig of fresh thyme leaves
- 1 bay leaf
- 1 tablespoon balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices of French bread
- 8 slices Gruyère cheese, at room temperature
- ½ cup shredded Asiago cheese, at room temperature
- 4 pinches paprika
Recipe –
Take a large pot and melt butter over medium-high heat. Take your red onions, sweet onions, and salt and stir them in the pot. Cook for about 35 minutes, until your onions are soft, tender, almost syrupy, and completely caramelized. After your onions are cooked and caramelized, stir in chicken broth, beef broth, red wine, and Worcestershire sauce. In the next step, take a kitchen twine and bundle parsley, thyme, and bay leaf together with it. Add the spice bundle to the pot and simmer over medium heat for 20 minutes. At this point, do not forget to stir occasionally. Now, remove and discard the spice bundle, reduce the heat to low stir in vinegar, and season with salt and pepper.
You have to prepare the toast now and while you do that, cover the pot and keep warm over low heat. To make the toast, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Take a baking sheet and place the bread slices to broil. The rule is to turn them once until they are well-toasted on both sides. This would take you about 3 minutes. After your toasts are done, remove them from the heat, but do not turn off the broiler. In the next step, you have to arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Take each bowl and fill it 2/3 full with hot soup and top it with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. For that extra kick of spice, sprinkle a pinch of paprika over each bowl. Cook them under the hot broiler until bubbly and golden brown, which would take about 5 minutes. The cheese will melt and form a crusty seal around the bowls, giving it a delicious look and taste! Serve it hot and enjoy!!!
- Creamy Potato Soup
Do you take comfort in food? Of course yes, otherwise you would be reading this right now. Let us form a better question. Do you think comfort foods can be healthy? Now that is a question that most people would answer negatively. However, in reality, yes, comfort foods can be healthy too and the biggest example of it is this creamy potato soup. This soup is creamy and luscious. But that is not it, it is also filled with a smoky, bold, and tangy flavor that is completely addictive. Let us warn you, if you make it at home, there is a chance this will be your go-to meal at least during winter nights. While the weather is frisky and chili outside, a bowl of this soup is right here to provide you with warmth and comfort. So, let’s not waste any more time and get right into it.
Ingredients –
- 3 tablespoons extra-virgin olive oil, divided
- 1 large white onion, chopped
- ½ teaspoon sea salt
- 4 garlic cloves, chopped
- 1 tablespoon white wine vinegar
- 4 cups vegetable broth
- 1½ pounds Yukon gold potatoes, about 5, chopped
- 1½ cups cooked white beans drained and rinsed
- ½ teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
The list of optional toppings –
- Scallions or chives
- Coconut bacon
- Greek yogurt
- Cheddar cheese
Recipe –
To make this soup you need a large pot or Dutch oven and place it over medium heat to heat 2 tablespoons olive oil. After your oil is heated, add onion, salt, and multiple grinds of black pepper. Saute the onions for 6-8 minutes, until they are softened. Now, add the garlic and stir in for an additional two minutes. Take your white wine vinegar, stir it in the pot, and cook for loosely 30 seconds before adding the broth, potatoes, and white beans. Bring everything to a boil, reduce the heat, and let it simmer for 30 minutes at least.
Let the mixture cool for a little while before transferring half of the soup to a blender. Add the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika to the blender and blend until everything is smooth. Now, return the pureed soup to the pot or oven. Take a potato masher and mash the potatoes and beans in the pot. Add more salt and pepper season the soup to your taste and serve with whatever toppings you like!
- Russian Mushroom and Potato Soup
We have another potato soup recipe in the list but this is not your ordinary soup. The Russian heritage makes it special, but what makes it special is its unique creaminess and rich flavors. There is something about the potatoes that brings warmth and comfortness to our palates and this soup makes it 10x better. This Russian Mushroom and Potato soup recipe is straightway one of the best you could taste and a guaranteed hit at your household. You can try this if you want to taste something different yet still crave the usual warmth and comfort! Let’s get the recipe.
Ingredients –
- 5 tablespoons butter, divided
- 2 leeks, chopped
- 2 large carrots, sliced
- 6 cups chicken broth
- 2 teaspoons dried dill weed
- 2 teaspoons salt
- ⅛ teaspoon ground black pepper
- 1 bay leaf
- 2 pounds potatoes, peeled and diced
- 1 pound fresh mushrooms, sliced
- 1 cup half-and-half
- ¼ cup all-purpose flour
- 1 sprig of fresh dill weed for garnish
Recipe –
Let’s start this soup with a large saucepan that you need to put over medium heat to melt the butter. Now, mix in carrots and leeks and cook it for 5 minutes. After they are a little softened, pour in the broth and season it with dill, salt, pepper, and bay leaf. In the next step, mix in the potatoes, cover the pan, and cook it for at least 20 minutes. This will make the potatoes tender yet firm at the same time. Remove the bay leaf from the mixture and discard it.
Now, take a separate skillet, put it on medium heat, and melt the remaining butter. Saute the mushrooms in that for about 5 minutes, until they are lightly brown. Stir the mushrooms in the soup. Take a small bowl to mix the half-and-half and flour until the paste is smooth. Stir the mixture into the soup to thicken it. Now, your sou ready. Place the soup in different bowls and garnish each of them with fresh dill to serve the bowl hot and tasty!
- Zucchini Soup
Do you like something vibrant on your plate? What if it comes in the form of a soup? You will get the best of both worlds and we ate here with just the perfect recipe for it! This Zucchini Soup is not just tasty and refreshing to look at, it is also super healthy. The best thing about this soup is that it is comforting and creamy, and at the same time, fresh and bright! Filled with bold, and refreshing flavors, we will blend zucchini and coconut milk to give this soup a creamy and luxe texture. So, let’s get started!
Ingredients –
- 2 tablespoons coconut oil
- 2 shallots, chopped (⅔ cup)
- 3 medium zucchini, 1½ pounds, chopped
- 2 garlic cloves, sliced
- ½ to 1 serrano pepper, stemmed and sliced
- ¾ teaspoon sea salt
- 1 (13.5-ounce) can full-fat coconut milk, plus more for optional garnish
- Zest one lime
- 1 tablespoon grated fresh ginger
- ½ teaspoon cane sugar
- ⅓ cup fresh basil leaves, plus more for garnish
- ⅓ cup fresh cilantro, plus more for garnish
- 3 tablespoons fresh lime juice, and lime wedges for serving
Recipe –
To start the cooking, take a large pot or Dutch oven and place it over medium heat to heat the coconut oil. After some time, add the shallot, zucchini, garlic, serrano, and salt. Cook them for 8 minutes with occasional stirring. You have to do this until the zucchini is soft but not completely mushy. Remember this otherwise the texture will not be the same. Now, add the coconut milk, ginger, sugar, and lime zest and simmer the mixture for about 15 minutes. Turn off the heat and let the mixture cool slightly.
Transfer the soup to a blender and add basil leaves, lime juice, and cilantro to it. Blend everything together until smooth and place it right back in the oven. Now, season it to your liking and put them in separate bowls to serve. To garnish, drizzle the bowls with more coconut milk, basil, and cilantro, and serve them hot with a lime wedge to squeeze over!
- Lentil Soup with Lemon
This recipe of lentil soup with lemon is not just tasty and extremely delicious, it is also your serve of comfort for the night! A bowl of hot lentil soup will give you the warmth on a winter night and its bold flavors will give you the spice kick! Made with chicken broth, carrot, onion, and some spices, the lemon is just the perfect addition to the taste, making the soup heavenly. Let’s get to the recipe to learn how to make it –
Ingredients –
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon chili powder, or to taste
- 1 (32 ounce) carton chicken broth
- 1 cup red lentils
- 1 large carrot, diced
- 2 tablespoons lemon juice, or to taste
- 3 tablespoons chopped fresh cilantro
- 4 teaspoons extra-virgin olive oil for drizzling
- 1 pinch chili powder
Recipe –
Take a large pot to heat 3 tablespoons of olive oil over medium-high heat. After your oil is ready, add onion and garlic and cook them for 5 minutes, until the onions are softened and turned golden brown in color. Now stir tomato paste, cumin, kosher salt, black pepper, and 1/8 teaspoon chili powder into the pan and stir for 2 minutes until the spices are fragrant. At this step, you have to add the chicken broth, lentils, and carrot to the spice mixture. Now, increase the heat to high and bring everything to a boil. After the boil, bring the heat down to a simmer and let the lentils cook till softened, which will take around 30 minutes.
In this step, the work is going to be in batches. Take a blender and fill it halfway with soup, cover, and hold the lid down with a potholder. Now, pulse it a few times before leaving it to blend. After everything is blended, bring it back to the pot. Repeat the same process with the remaining soup. As an alternative, you can also use a stick blender and purée the soup right in the cooking pot. A little tip? Do not puree the entire soup, leave it a little chunky for a fun texture. Now that your soup is almost ready, stir in the lemon juice and cilantro, and season it with salt to taste. Take the soup out in separate bowls, sprinkle some chili powder, and drizzle some olive oil to serve your creamy, delicious, Lentil soup with lemon hot!
Choose any recipe from the list and we guarantee it will turn out to be a fun and super tasty soup night. Enjoy the soup season!
