12 Hearty Soups for Cold Nights

Tuscan White Bean and Sausage Soup

This Tuscan-inspired soup combines hearty beans and savory sausage for a warming meal.

Ingredients:

• 1 pound Italian sausage, removed from casing
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups kale, chopped

Cooking method:

1. In a large pot, brown the sausage over medium heat and drain excess fat.
2. Add the onion and garlic, cooking until soft.
3. Stir in the beans, broth, tomatoes, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add kale and cook for an additional 5 minutes until tender.

Curried Lentil and Sweet Potato Soup

This vibrant and flavorful soup is packed with nutritious lentils and sweet potatoes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 sweet potatoes, peeled and chopped
• 1 cup red lentils
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Salt to taste

Cooking method:

1. Heat olive oil in a pot and sauté onion and garlic until fragrant.
2. Add curry powder, stirring for 1 minute.
3. Stir in sweet potatoes, lentils, and broth, bringing to a boil.
4. Reduce heat and simmer for 20 minutes until sweet potatoes and lentils are tender.
5. Stir in coconut milk and salt, cooking for an additional 5 minutes.

Rustic Chicken and Barley Soup

A wholesome and rustic soup featuring tender chicken and chewy barley.

Ingredients:

• 1 tablespoon butter
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3 cups cooked chicken, shredded
• 1 cup barley
• 6 cups chicken broth
• 1 bay leaf
• Salt and pepper to taste

Cooking method:

1. Melt butter in a large pot and sauté onion, carrots, and celery until softened.
2. Add chicken, barley, broth, bay leaf, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 40 minutes, until barley is tender.
4. Remove bay leaf before serving.

Creamy Tomato Basil Soup

This creamy and aromatic soup is a classic comfort food perfect for chilly nights.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 ounces each) crushed tomatoes
• 1 cup heavy cream
• 1 cup fresh basil leaves
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot and sauté onion and garlic until translucent.
2. Stir in crushed tomatoes and bring to a simmer for 20 minutes.
3. Blend soup until smooth, then return to pot.
4. Stir in heavy cream and basil, cooking for another 5 minutes.
5. Season with salt and pepper before serving.

Moroccan Spiced Chickpea Soup

A fragrant soup packed with chickpeas and Moroccan spices to warm you up.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot, sautéing onion and garlic until soft.
2. Add cumin, coriander, and cinnamon, stirring for 1 minute.
3. Stir in chickpeas, broth, and tomatoes, bringing to a boil.
4. Reduce heat and simmer for 25 minutes.
5. Season with salt and pepper before serving.

Loaded Baked Potato Soup

A creamy and indulgent soup that brings all the flavors of a loaded baked potato to your bowl.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1 onion, chopped
• 4 strips bacon, cooked and crumbled
• 4 cups chicken broth
• 2 cups milk
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 2 green onions, chopped

Cooking method:

1. In a large pot, boil potatoes in chicken broth until tender.
2. Mash slightly, then add onion, bacon, and milk.
3. Simmer for 10 minutes, stirring often.
4. Stir in cheese until melted and season with salt and pepper.
5. Garnish with green onions before serving.

Thai Coconut Chicken Soup

A rich and spicy Thai soup that's both comforting and exotic.

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 pound chicken breast, sliced
• 3 cups chicken broth
• 1 can (14 ounces) coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon red curry paste
• Fresh cilantro for garnish

Cooking method:

1. Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
2. Add chicken, cooking until browned.
3. Stir in broth, coconut milk, fish sauce, lime juice, and curry paste.
4. Simmer for 20 minutes until chicken is cooked through.
5. Garnish with cilantro before serving.

Roasted Butternut Squash Soup

A velvety and sweet soup that's perfect for a cozy autumn meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon nutmeg
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss squash with olive oil, spread on a baking sheet, and roast for 25 minutes.
3. In a pot, sauté onion and garlic until soft.
4. Add roasted squash, broth, and nutmeg, simmering for 15 minutes.
5. Blend until smooth and season with salt and pepper.

Beef and Barley Soup

A robust and filling soup with tender chunks of beef and nutritious barley.

Ingredients:

• 1 pound beef stew meat, cubed
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 cup barley
• 6 cups beef broth
• 1 bay leaf
• Salt and pepper to taste

Cooking method:

1. In a large pot, brown beef in oil and set aside.
2. Sauté onion, carrots, and celery until soft.
3. Return beef to the pot, adding barley, broth, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 60 minutes.
5. Remove bay leaf before serving.

Spicy Black Bean Soup

A hearty and spicy soup that packs a punch with its bold flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 2 cans (15 ounces each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper to taste
• Lime wedges for serving

Cooking method:

1. Heat olive oil in a pot, sauté onion and garlic until fragrant.
2. Add chili powder, stirring for 1 minute.
3. Stir in beans, broth, and tomatoes, bringing to a boil.
4. Reduce heat and simmer for 30 minutes.
5. Season with salt and pepper, serving with lime wedges.