5 Perfect Soup Recipes for the Colder Months

Try a delicious blend of white beans and ham for your next meal! The ingredients in a steaming pot of this goodness will make any day feel warm!

Ingredients:

• 1 tablespoon unsalted butter
• 1 large white onion, coarsely chopped
• 1 carrot, coarsely shredded
• 1 garlic clove, peeled and smashed
• 3 thyme sprigs
• ½ teaspoon ground coriander
• 4 cups chicken stock or low-sodium broth
• 3 cans cannellini beans, drained
• 1 pound smoked ham in 1 piece
• 1 ½ cups baguette, cubed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sweet paprika
• Kosher salt
• Freshly ground black pepper
• 1 scallion, thinly sliced crosswise

Instructions

Preheat your oven to 350°F. In a large soup pot, melt the butter, and then add the onion, carrot, garlic, thyme, and coriander. Cook the vegetables on moderately high heat, stirring continuously, for approximately 3 minutes until softened. Add the stock, beans, and ham to the pot, bringing the mixture to a boil. Partially cover the pot and continue to cook on moderate heat for 20 minutes. As the soup cooks, prepare the croutons by tossing the baguette cubes with olive oil and paprika, seasoning with salt. Spread them on a baking sheet and bake for around 10 minutes, stirring occasionally until toasted. When the soup finishes cooking, remove the ham and dice it into 1/2-inch pieces. Discard the thyme sprigs. In two separate batches, transfer the soup into a blender or food processor, and puree until smooth. Pour the pureed soup back into the pot, and mix in the diced ham. Season with salt and pepper to taste, and ladle the soup into warmed bowls. Garnish each bowl with the toasted croutons and sliced scallions before serving.

Note: The soup can be refrigerated for up to 3 days, and the croutons can be stored in an airtight container for the same duration.

If you’re more of a fan of vegetables, try broccoli and potatoes! This delicious soup is packed with flavor and healthy ingredients.

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 ¾ pounds broccoli, thick stems peeled and diced, tops cut into small florets
• 1 ½ pounds boiling potatoes, peeled and cut into ½ inch cubes
• 3 cups canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 ¾ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup grated Parmesan cheese, divided

Instructions

In a large pot, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, which takes about 5 minutes. Next, add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are almost tender, which takes approximately 10 minutes. Once the vegetables are cooked, transfer the soup to a food processor or blender, and pulse to achieve a coarse puree. Return the pureed soup to the pot and bring it to a simmer. Add the broccoli florets and let them simmer until tender, for about 5 minutes. Finally, stir 1/4 cup of grated Parmesan into the soup. Serve the soup in bowls, topped with the remaining Parmesan cheese to enhance the flavor.

Every step of this delicious soup is easy and brings you closer to enjoying creamy goodness.

The method of baking the whole pumpkin keeps it steamed up and extra delicious. If you enjoy a bit of sweetness in your soups, this is certainly a recipe to try.

Ingredients:

• 2 whole orange pumpkins
• 1 ½ cups of dry white vino
• 2 teaspoons canola oil
• 1 cup raw pepitas
• 2 ¼ teaspoons fine sea salt, divided
• ¾ cup plus 2 tablespoons unsalted butter, divided
• 3 ½ cups water

Instructions

Begin by preheating your oven to 450°F, and line a large-rimmed baking sheet with aluminum foil. Place the whole pumpkins on the baking sheet and bake them in the preheated oven until they become very tender, which takes around 45 minutes. While the pumpkins are baking, pour the vino into a small saucepan and bring it to a boil over medium-high heat. Allow the vino to boil without stirring until it has reduced by approximately half, taking about 10 minutes. Keep the reduced vino warm and set it aside for later use. In a small skillet, heat oil over medium-high heat. Add the pepitas and cook, stirring frequently, until the seeds have puffed up. This should take about 4 minutes. Transfer the cooked pepitas to a plate lined with paper towels and sprinkle them with 1/4 teaspoon of salt. Set the pepitas aside for later. In the same skillet, melt 7 tablespoons of butter over medium heat. Cook, stirring often, until the butter becomes brown. This process should take about 6 minutes. Set the browned butter aside. Once the pumpkins are baked, remove their skin and stems, and cut the pumpkins in half. Scoop out and discard their seeds. In three separate batches, blend the hot pumpkin, 3 1/2 cups of water, and the remaining 7 tablespoons of butter, removing the lid of the blender lid to release steam. Cover the opening with a clean towel and process each batch until smooth. This should take about 1 minute per batch. Transfer the blended mixture to a large bowl and stir in the reduced vino and the remaining 2 teaspoons of salt. To serve, sprinkle the soup with the sautéed pepitas and drizzle it with the brown butter.

This is not one soup to let slip by you in the colder months. Get your fill of tomatoes and enjoy a creamy concoction with buttery croutons to complete the meal.

Ingredients:

• 2 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium onion, very thinly sliced
• 3 garlic cloves, smashed
• 5 cups canned whole tomatoes in their juice
• 1 cup water
• ⅔ cup heavy cream
• 1 tablespoon sugar
• ¼ teaspoon crushed red pepper
• ¼ teaspoon celery seed
• ¼ teaspoon dried oregano
• Kosher salt
• Freshly ground black pepper
• 4 slices of white country bread, crusts trimmed

Instructions

Start by gathering all the ingredients needed for the tomato soup with buttery croutons. In a large saucepan, combine 1 tablespoon of butter and 1 tablespoon of olive oil, melting them together. Add the sliced onion and smashed garlic, and cook over moderate heat, stirring occasionally until softened, which takes about 5 minutes. Next, add the tomatoes and their juice, water, heavy cream, sugar, crushed red pepper, celery seed, and oregano to the saucepan. Season the mixture with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes using the back of a spoon. Then, reduce the heat to moderate and simmer for 10 minutes. Working in batches, transfer the tomato soup to a blender and puree until smooth. While blending the soup, heat the remaining 1 tablespoon of butter in a small skillet over moderately high heat until it begins to brown, which takes about 1 minute. Scrape the browned butter into a medium bowl. Add olive oil to the skillet, followed by the diced bread. Cook the bread over moderately high heat, stirring occasionally, until it becomes slightly browned (5 to 6 minutes). Transfer the bread to the browned butter, and toss well to combine. Season with salt and pepper and serve with the buttery croutons. A fantastic addition to any table – a creamy tomato concoction with delicious buttery croutons.

Who doesn’t love mashed potatoes? Make that creamier and add a hint of dashi and voilà – your tastebuds will dance with joy! Keep the steps of the recipe numbered and simple, and you’ll be happy you gathered those ingredients.

Ingredients:

• 1 medium-sized yellow onion, finely chopped
• 2 large celery stalks, finely chopped
• 2 1/2 to 3 1/2 cups dashi or chicken stock
• 3 cups leftover mashed potatoes
• 1/4 cup whole milk (optional)
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Unsalted butter and soy sauce, for serving
• Chopped Mitsuba or celery leaves, for garnish

Instructions

Mix together the onion, celery, and 2 1/2 cups of dashi in a small Dutch oven. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, and let it simmer, uncovered, and stirring occasionally, until the vegetables become tender. This should take around 35 to 40 minutes. Next, add the mashed potatoes to the dashi mixture, whisking until well combined. This is where you decide if you want the milk or not – feel free to add it for a creamier texture. Gradually add the remaining 1 cup of dashi, about 1/4 cup at a time, to thin the soup to your preferred consistency. Cook the soup over medium-low heat, stirring occasionally, until warmed through, which takes about 4 to 6 minutes. Season the soup with salt and pepper to taste. Serve the soup topped with butter and a drizzle of soy sauce. Garnish each bowl with Mitsuba or celery leaves.

Note: The soup can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat the soup over low heat, stirring frequently to prevent simmering.