12 Hearty Winter Soups to Warm Up

Tuscan White Bean Soup

This hearty Italian-inspired soup is packed with flavor and is perfect for warming up on a chilly winter day.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 cups kale, chopped

Cooking method:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened.
2. Stir in white beans, vegetable broth, rosemary, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add kale and cook until wilted, about 5 minutes.

Creamy Pumpkin Soup

A velvety smooth soup that combines the sweet, earthy flavors of pumpkin with a hint of spice.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 3 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 1 cup heavy cream

Cooking method:

1. Melt butter in a pot over medium heat, add onion and sauté until translucent.
2. Stir in pumpkin puree and broth, then add cinnamon, nutmeg, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Blend the soup until smooth, return to pot, and stir in cream before serving.

Beef and Barley Stew

This robust stew is rich and satisfying, combining tender beef with nutty barley.

Ingredients:

• 2 tablespoons olive oil
• 1 lb beef stew meat, cubed
• 1 onion, chopped
• 2 carrots, diced
• 3 garlic cloves, minced
• 6 cups beef broth
• 1 cup barley
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pot and brown the beef.
2. Add onion, carrots, and garlic, sautéing until softened.
3. Stir in beef broth, barley, tomato paste, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 1 hour or until beef is tender.

Spicy Lentil Soup

Packed with protein and flavor, this spicy lentil soup will keep you warm and full.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 1/2 cups red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• Salt to taste

Cooking method:

1. Heat olive oil in a pot, add onion and garlic, and sauté until fragrant.
2. Stir in cumin and cayenne pepper, cook for 1 minute.
3. Add vegetable broth, lentils, tomatoes, and salt.
4. Bring to a boil, then reduce heat and simmer for 30 minutes until lentils are tender.

Chicken Noodle Soup with a Twist

A comforting classic with a spicy ginger and lime twist to shake things up.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 6 cups chicken broth
• 2 chicken breasts, cooked and shredded
• 1 cup egg noodles
• Juice of 2 limes
• Fresh cilantro, chopped

Cooking method:

1. Heat olive oil in a large pot, add onion, garlic, and ginger, and sauté until soft.
2. Add chicken broth and bring to a boil.
3. Stir in shredded chicken and noodles, cooking until noodles are tender.
4. Stir in lime juice and cilantro before serving.

Mushroom and Wild Rice Soup

Earthy mushrooms and nutty wild rice make this soup a deeply flavorful option.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb mushrooms, sliced
• 6 cups vegetable broth
• 1 cup wild rice
• 1 teaspoon thyme
• Salt and pepper to taste

Cooking method:

1. Melt butter in a pot over medium heat, add onion and garlic, sauté until fragrant.
2. Add mushrooms and cook until softened.
3. Stir in vegetable broth, wild rice, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 45 minutes until rice is tender.

Moroccan Chickpea Soup

This aromatic soup blends spices, chickpeas, and vegetables for a delightful taste experience.

Ingredients:

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

Cooking method:

1. Heat olive oil in a pot, add onion, garlic, cumin, coriander, and cinnamon, and sauté until fragrant.
2. Add vegetable broth, chickpeas, tomatoes, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.

Butternut Squash and Apple Soup

Sweet and savory, this soup pairs butternut squash with tart apples for a unique flavor profile.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 4 cups chicken or vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot, add onion and garlic, and sauté until soft.
2. Add butternut squash, apples, broth, cinnamon, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Blend soup until smooth before serving.

Creamy Potato and Leek Soup

This classic soup is both creamy and comforting, perfect for winter evenings.

Ingredients:

• 3 tablespoons butter
• 2 leeks, cleaned and thinly sliced
• 3 garlic cloves, minced
• 4 cups potatoes, peeled and diced
• 6 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste

Cooking method:

1. Melt butter in a pot over medium heat, add leeks and garlic, sauté until softened.
2. Add potatoes and broth, bringing to a boil.
3. Reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Blend soup until smooth, then stir in cream before serving.

Tomato Basil Soup

Simple yet flavorful, this tomato basil soup will remind you of summer even in the depths of winter.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)

Cooking method:

1. Heat olive oil in a pot, add onion and garlic, and sauté until translucent.
2. Add crushed tomatoes and broth, bringing to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Stir in basil, salt, pepper, and cream if using, and serve hot.