As the air gets colder and the sky gets darker, everyone is wearing their sweatshirts and coats. Putting on their boots, scarves, and beanies. Here’s some soup recipes that will have cozied up under the blankets. Some classics and some new.
Loaded Cauliflower Soup
Now we’ve all heard of the classic Loaded Potato soup. But once you try this recipe, potatoes will be the last thing on your mind. From the nutty taste of the roasted cauliflower to the creaminess of the melty cheddar cheese on top. This recipe is quick and simple, delivering a wonderful flavor to your taste buds. The total time for this recipe is an hour and 15 mins. Serves up to eight people
Ingredients:
- 2 heads cauliflower, cut into florets
- 2 tbsp. olive oil
- kosher salt
- Freshly ground black pepper
- 6 sprigs thyme, divided
- 4 slices bacon
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/4 c. white wine
- 6 c. low-sodium chicken broth
- 1 bay leaf
- 1 1/2 c. heavy cream
- Shredded cheddar, for garnish
- Chopped chives, for garnish
Directions:
Step 1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter four thyme sprigs on top.
Step 2. Bake until cauliflower is golden and tender, about 20 minutes.
Step 3. In a large pot (or Dutch oven) over medium heat, cook bacon until crispy, about eight minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Step 4. Add onion to bacon fat and cook until tender, about five minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about two minutes.
Step 5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Step 6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for five minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to Dutch oven.)
Step 7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.
Tomato Soup
Everyone loves the classic tomato soup, known to create the coziest feeling inside your tummy. The savory-sweet, tanginess of the tomato and the creaminess of the heavy cream balances each other out. It creates the perfect fall soup to ever hit your mouth. Pair it with a grilled cheese and you’ll be good to go. This recipe takes about an hour to make. Serves up to eight people
Ingredients:
- 4 tbsp. unsalted butter
- 2 stalks celery, thinly sliced (about 1 c.)
- 1/2 yellow onion, thinly sliced (about 1 c.)
- 1/2 small fennel bulb, thinly sliced (about 1 c.)
- 2 tsp. kosher salt, divided
- 2 tbsp. tomato paste
- 1/4 tsp. crushed red pepper flakes
- 2 (28-oz.) cans whole peeled tomatoes
- 1 1/2 c. tomato juice (from a 12-oz. can)
- 1 tbsp. light brown sugar
- 1/2 c. heavy cream, plus more for drizzling
- 1/4 c. fresh basil leaves
Directions:
Step 1. In a large pot over medium heat, melt butter.
- Add celery, onion, fennel, and 1/2 teaspoon salt and cook, stirring occasionally, until softened and translucent, seven to eight minutes.
- Add tomato paste and cook, stirring frequently, until darkened, about two minutes. Add red pepper and cook, stirring, until fragrant, about one minute more.
Step 2. Add whole tomatoes with their juices, tomato juice, and brown sugar. Bring to a simmer, mashing down on tomatoes with a wooden spoon or rubber spatula to break into large pieces, and cook, stirring occasionally, until slightly reduced, about 10 minutes. Remove from heat and let cool slightly, about five minutes.
Step 3. Transfer half of tomato mixture to a standard blender and blend until smooth (or use an immersion blender and puree in pot). Pour blended soup into a large bowl and repeat with remaining tomato mixture. Return soup to pot and stir in cream. Cook over medium heat, stirring frequently, just until warmed through (do not let it boil); season with remaining 1 1/2 teaspoons salt.
Step 4. Divide soup among bowls. Drizzle with cream and top with basil.
Vegetarian 15-Bean Soup
Beans, beans! They’re good for your heart. The more you eat, the more you- get full. This 15-bean soup is a nice, hearty soup perfect for those super cold days. It’s also very healthy, being high in fiber and protein, leaving you full and happy. This soup is full of rich vitamins and antioxidants, keeping you nice and healthy. Now the total time for this recipe is a bit on the lengthy side, taking about an hour or so. Serves 6 people
Ingredients:
- 1 (20-ounce) package 15-bean soup mix (flavor packet discarded)
- 10 cups water
- 1 ½ tsp. baking soda
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 medium-size yellow onions, finely chopped (2 1/2 cups)
- 3 medium carrots, peeled, halved lengthwise, and cut crosswise into 1/2-inch pieces (1 1/2 cups)
- 2 medium celery stalks, halved lengthwise and cut crosswise into 1/2-inch pieces (1 cup)
- 1 ½ tsp. kosher salt, divided
- 8 medium garlic cloves, thinly sliced (about 2 1/2 tablespoons)
- 1 tbsp. finely chopped fresh rosemary, plus more for garnish
- ¾ tsp. crushed red pepper
- ¼ cup red wine vinegar
- 1 (28-ounce) can whole peeled plum tomatoes, crushed by hand and juices reserved
- 3 (1-ounce) Parmesan cheese rinds, plus grated cheese for garnish
- 10 to 11 cups vegetable stock (as needed), divided
- 1 small head escarole, coarsely chopped (6 cups)
Directions:
Step 1. Place beans, water, and baking soda in a large bowl or container. Cover and let stand at room temperature for 12 hours. Drain and rinse beans well.
Step 2. Heat oil in a large pot or Dutch oven over medium. Add onions, carrots, celery, and 1/2 teaspoon of the salt, and stir to coat with oil. Cover and cook, stirring occasionally, until onions soften, about six minutes. Uncover and continue to cook over medium, stirring occasionally, until onion mixture starts to brown, about 12 minutes.
- Add garlic, rosemary, and crushed red pepper; cook, stirring often, until garlic softens, about two minutes.
- Add vinegar; cook, stirring often, until vinegar is mostly reduced, about two minutes.
- Add drained beans, tomatoes and their juices, Parmesan rinds, stock, and remaining teaspoon of salt. Bring to a boil over high. Reduce heat to medium-low; simmer, with lid slightly ajar, stirring occasionally, until beans are tender, one hour and 45 minutes to two hours. After about an hour and15 minutes, check soup. If beans are not covered with liquid, add remaining one cup stock. Remove from heat; cover and let stand 15 minutes.
Step 3. Uncover soup. Remove and discard Parmesan rinds, and add escarole. Stir soup until escarole is just wilted, about one minute. Divide soup evenly among six bowls. Drizzle with additional oil, and garnish with grated Parmesan cheese and more rosemary.
Classic Split Pea Soup
Another classic soup for the cold seasons is Split Pea soup. I’m sure a lot of us people had this soup as a staple meal in our households. So this recipe might ignite some childhood nostalgia. The sweet creaminess from the sweet green pea and the smokiness of ham hock, this is definitely a perfect soup for the cold season. The total time for this recipe is also on the lengthy side, taking an hour and 45 mins. Serves eight people
Ingredients:
- 2 tbsp. extra virgin olive oil, divided
- 1 (1 lb.) smoked ham hock
- 1 medium yellow onion, chopped
- 2 medium leeks (white and pale green parts only), thinly sliced
- 2 large shallots, minced
- Kosher salt
- Freshly ground black pepper
- 1 lb. dried green split peas
- 8 c. low-sodium chicken broth
- 2 sprigs fresh thyme, plus more for garnish
- 2 bay leaves
Directions:
Step 1. In a large pot over medium heat, heat a tablespoon oil. Add ham hock and cook, turning occasionally, until golden on all sides, about six minutes total. Remove ham hock from pot and add remaining oil.
Step 2.
- Add onions, leeks, and shallots and season with salt and pepper. Cook until tender, 6 minutes more.
- Add split peas, broth, thyme, bay leaves, and seared ham hock and bring to a boil. Reduce to a simmer and cook, covered, stirring occasionally until peas are tender, about 1 hour. (If the soup gets too thick, add water 1/2 cup at a time until desired thickness is reached.)
Step 3. When peas are tender, remove bay leaf, thyme, and ham hock. Remove any meat from ham hock and shred. Use an immersion blender or countertop blender to purée roughly 1/4 of the soup. Return puréed soup to pot along with shredded ham hock and season to taste with salt and pepper.
Step 4. Served topped with more fresh thyme and another crack of black pepper.
Shrimp Bisque
I’m sure everyone has tried and heard of Lobster Bisque. However, have you ever had Shrimp Bisque? If not, today’s your lucky day! The savory with a hint of sweetness from the shrimp to the pureed white rice giving the soup its creamy consistency. This soup is a great selection; unless you have a shellfish allergy. The total time is an hour and 15 mins. Serves 6 to 8 people
Ingredients:
- ½ cup unsalted butter (4 ounces), divided
- 3 large (4-ounce) plum tomatoes, cored and chopped (about 2 cups)
- 1 large (12-ounce) yellow onion, chopped (about 2 cups)
- 1 medium (4-ounce) carrot, peeled and chopped (about 1/2 cup)
- 1 medium (1 1/2-ounce) celery stalk, chopped (about 1/2 cup)
- 6 cups uncooked shrimp shells (about 5 1/2 ounces), crab shells, or lobster shells
- ½ cup uncooked white rice (preferably basmati)
- 2 tbsp. tomato paste
- ½ cup (4 ounces) brandy
- 6 (6-inch) flat-leaf parsley sprigs
- 6 (6-inch) thyme sprigs
- 1 fresh or dried bay leaf
- 9 cups water
- 3 ½ tsp. kosher salt, plus more to taste
- ½ cup heavy cream
- 1 tbsp. plus 1 tsp. fresh lemon juice (from 1 lemon), plus more to taste
- 1 tsp. black pepper, plus more to taste
- ⅛ tsp. cayenne pepper, plus more to taste
- Crème fraîche
- Chopped fresh chives (optional)
- Paprika, cayenne pepper, or Old Bay seasoning, for garnish
Directions:
Step 1. Melt 1/4 cup butter in a large stockpot over medium. Add tomatoes, onion, carrot, and celery; cook, covered, stirring occasionally, until vegetables are soft, about 7 minutes. Increase heat to high, and add shrimp shells and rice; cook, stirring often, until shells turn deep red, 2 to 3 minutes. Stir in tomato paste; cook, stirring often, until browned, about 2 minutes. Remove from heat, and stir in brandy. Return to heat over high, and cook, stirring occasionally, until liquid has almost evaporated, 2 to 3 minutes.
Step 2. Tie together parsley, thyme, and bay leaf using kitchen twine to make a bouquet. Add herb bouquet, 9 cups water, and 2 teaspoons salt to mixture in pot; bring to a boil over high. Reduce heat to medium-low; cover and simmer 30 minutes. Remove from heat. Uncover and let cool briefly, about 10 minutes.
Step 3. Remove and discard herb bouquet from soup mixture. Working in 2 batches, pour soup mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until completely smooth, about 1 minute. Pour through a fine wire-mesh strainer into a 6-quart saucepan; discard solids.
Step 4. Bring bisque in saucepan to a low simmer over medium. Whisk in cream, lemon juice, black pepper, cayenne pepper, remaining 1/4 cup butter, and remaining 1 1/2 teaspoons salt until smooth and well combined. Adjust seasoning with additional salt, lemon juice, black pepper, and cayenne pepper to taste.
Step 5. Divide bisque evenly among bowls. Garnish with crème fraîche, chives, and paprika, cayenne pepper, or Old Bay seasoning, as desired.
Easy Chicken and Dumplings
Chicken and Dumplings is another classic recipe. I’m sure everyone’s grandma made this soup. Just imagine, going over to your grandma’s house, and it’s winter break. After you get done playing outside, making snow angels; there’s a warm bowl filled with this comforting goodness. The taste of that tender chicken and pillowy soft dumplings. This recipe will ignite that same feeling within you. Total time is an hour and 20 mins. Serves 4 people
Ingredients:
- 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
- 2 tsp. kosher salt, divided
- ¾ tsp. black pepper, divided, plus more for garnish
- 1 medium-size (9-ounce) yellow onion, chopped (about 1 cup)
- 2 medium carrots (about 6 ounces), peeled and cut into 1/4-inch-thick rounds (about 1 cup)
- 2 large celery stalks (about 5 ounces), chopped (about 1 1/3 cups)
- ¼ cup all-purpose flour
- 6 cups water
- 1 tbsp. jarred chicken stock base (such as Better Than Bouillon)
- 1 small bunch thyme sprigs, tied with kitchen twine, plus fresh thyme leaves for garnish
- 1 ½ cups self-rising flour (about 6 ounces)
- ¾ cup buttermilk
- 2 tbsp. unsalted butter, melted
Directions:
Step 1. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken, skin side down, in a medium Dutch oven; cook over medium-high, undisturbed, until skin is browned and crisp, about 10 minutes. Transfer chicken to a plate, reserving drippings in Dutch oven.
Step 2. Add onion, carrots, and celery to Dutch oven. Cook over medium-high, stirring often, until just softened, about 6 minutes. Add all-purpose flour, and cook, stirring constantly, 30 seconds. Stir in 6 cups water, stock base, and thyme sprigs. Return chicken to Dutch oven; bring to a boil over medium-high. Reduce heat to medium-low, and gently boil, stirring occasionally, until vegetables are tender and a thermometer inserted in thickest portion of chicken registers at least 165°F, about 15 minutes. Remove chicken from Dutch oven (keep Dutch oven over medium-low heat), and transfer to a cutting board; let cool 5 minutes. Shred chicken, discarding skin and bones. Remove thyme from Dutch oven; discard. Return shredded chicken to Dutch oven. Stir in remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.
Step 3. Stir together self-rising flour, buttermilk, and butte in a medium bowl until batter is just combined. Bring soup to a boil over medium-high. Drop batter by heaping tablespoonfuls into boiling soup. Cover and reduce heat to medium. Cook, undisturbed, until dumplings are cooked through, about 18 minutes. Garnish with additional pepper and thyme leaves.
Ginger and Turmeric Noodle Soup
Now this recipe is definitely going to be your new staple get-well soup. Unbeknownst to some, ginger and turmeric have restorative properties when it comes to the health of the human body. For example, ginger is known to help with indigestion and fight harmful bacteria. Turmeric acts as an anti-inflammatory for a number of things, like respiratory infections. The sweet, peppery flavor of the ginger and the earthiness of the turmeric is bound to leave a new flavor in your mouth. This recipe is on the quicker side, taking only 45 mins in total to make. Serves 4 people.
Ingredients:
Ginger and Turmeric Curry Paste
- 4 medium garlic cloves, roughly chopped
- 5 medium shallots, roughly sliced
- 1 (3-inch) piece fresh ginger, peeled and roughly sliced (about 1 1/4 ounces)
- 3 serrano chiles, stems removed, roughly sliced
- 2 tsp. fresh lime juice
- 2 tsp. ground cumin
- 2 tsp. ground turmeric
- 1 tsp. ground coriander
- 1/4 cup good-quality coconut oil
Garlic Oil
- 1/4 cup olive oil
- 1 large garlic clove, very thinly sliced
Soup
- 1 tbsp. olive oil
- 4 cups vegetable stock (such as Swanson)
- 1 (13.5-ounce) can coconut milk
- 10 ounces uncooked udon noodles
- 1 1/2 tsp. fine sea salt, plus more for boiling noodles
- 1 (5-ounce) bunch Swiss chard, stems removed, roughly chopped
- 2 scallions, finely chopped
- 1 cup fresh cilantro leaves
- 1 lime, quartered, for serving
Directions:
Make the ginger and turmeric curry paste
Step 1. Combine garlic, shallots, ginger, chiles, lime juice, cumin, turmeric, and coriander in a blender or food processor, and pulse until ingredients are finely chopped. Add coconut oil and pulse until ingredients form a smooth paste. (Keep any unused paste in an airtight container in refrigerator up to 7 days, or freeze in an airtight container.)
Make the garlic oil
Step 2. Heat olive oil in a small saucepan over medium-high. Add the garlic slices and cook until sizzling, 30 to 40 seconds. As soon as you see any sign of browning, remove from heat immediately, as the garlic will continue to cook and turn completely golden in the hot oil.
Make the soup
Step 1. Heat a deep, high-sided skillet over medium-high and drizzle with olive oil. Add 1/2 cup ginger-turmeric curry paste. Reduce heat to low and cook, stirring constantly, until aromatic, 2 to 3 minutes. Stir in vegetable stock and coconut milk. Let simmer 6 to 8 minutes to allow the flavors to meld.
Step 2. Meanwhile, bring a large pot of salted water to a boil and add noodles. Cook according to package directions for al dente. As soon as the noodles are al dente, drain and rinse under cold running water. Divide noodles evenly among 4 serving bowls.
Step 3. Season broth with salt. Turn off heat and stir in chard. To serve, ladle broth mixture over the noodles. Top with scallions and cilantro; drizzle with garlic oil. Serve with lime wedges.
Broccoli Cheddar Soup
Broccoli Cheddar Soup is the G.S.A.T (Greatest Soup of All Time)! Well at least in my personal opinion. Broccoli Cheddar Soup is definitely on that list of classic soups for sure though. This soup is a nice hearty, cheesy chowder that just feels like a warm hug in a bowl. From the richness of the cheddar cheese to the tenderness of the broccoli, how could you pass up this recipe? It’s also a good way to sneak in some veggies for the kids. The total time for this recipe is an hour and five minutes. Serves 4 people
Ingredients:
- 4 tbsp. butter
- 1 medium yellow onion, chopped
- 2 stalks celery, thinly sliced
- 1/4 c. all-purpose flour
- 3 c. low-sodium chicken broth.
- Kosher salt
- Freshly ground black pepper
- 1 large head broccoli, finely chopped
- 1 large carrot, grated
- 2 c. whole milk
- 3 c. shredded cheddar, plus more for garnish
- Baguette, for serving
Directions:
Step 1. In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes. Whisk in flour and let cook 1 minute. Slowly add chicken broth and season with salt and pepper.
Step 2. Stir in broccoli and carrots. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
Step 3. Slowly add milk and bring to a simmer, then stir in cheddar.
Step 4. Season with salt and pepper and top with more cheddar. Serve with baguette.
I hope you enjoy this selection of chowders, bisques, broths, etc. Remember to bundle up, stay safe and germ-free during these cold times. May these soup recipes become fall or winter traditional dishes.
Written By Saniya Fields
Sources:
Delish – 62 Easy Soup Recipes To Cozy Up To This Fall by Taylor Worden
Food & Wine – 27 Vegetarian Soups That Are Absolutely Soul-Warming by Food & Wine Editors
Food & Wine – 27 of Our Most Warming Soups and Stews by Food & Wine Editors
Healthline – 11 Proven Health Benefits of Ginger by Amy Richter and Joe Leech
Healthline – 10 Proven Health Benefits of Turmeric and Curcumin by Kathy W. Warwick and Kris Gunnars
Top and featured image Courtesy of Bookchen’s Flickr Page – Creative Commons License
Inset image Courtesy of Kelly’s Flickr Page – Creative Commons License
