Top 5 Winter Soup Recipes

Winter Soup Recipes!

Are you ready and able for the coming cold winter? We're all about curling up with the greatest method we know how when the weather becomes chilly: comfort foods, whether it's snow, wind, or just an overcast sky! And not just any comfort food is being discussed. Nothing like a steamy bowl of soup when it comes to winter meals to really warm you up. For the coldest days of the year, we've compiled our top winter soup recipes. You can find recipes for quick and simple soups, creamy soups, slow cooker soups, and more right here. For those who prefer something particularly meaty, we've also included some chili recipes and stews.

These winter soup recipes are ideal for all your cold weather situations, whether you're searching for a quick supper suggestion, an appetizer for a gathering, or a workday lunch. For the ideal winter dinner combination, serve any of these recipes with your preferred dinner rolls or with a sandwich!

1- Winter Butternut Squash Soup Recipe:

Ingredients:

• 1 tablespoon of olive oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1 medium butternut squash (peeled & cube)
• 4 cups of vegetable broth
• ¾ teaspoon of salt
• ¼ teaspoon of pepper
• ½ cup of heavy whipping cream (optional)

Instructions:

In a large pot, the oil should be heated to a medium temperature. Stir in the onion until it is tender. And then after, add the garlic.

Bring to a boil while adding the squash, broth, salt, and pepper. The squash should be soft after 10-15 minutes of lid simmering on low heat. Use an immersion blender to purée the soup.

Alternately, let the soup slightly cool and then purée it in batches in a blender. When heated all the way, mix in the cream. Garnish with extra heavy whipping cream and crisp sage, if desired.

2- Chicken Noodle Soup Recipe:

Ingredients:

• 12 carrots (cut into 1/2-inch pieces)
• 4 celery ribs (cut into 1/2-inch pieces)
• 3/4 cup of onion (chopped)
• 1 tablespoon of fresh parsley (minced)
• 1/2 teaspoon of pepper
• 1/4 teaspoon of cayenne pepper
• 1-1/2 teaspoons of mustard seed
• 2 garlic cloves (peeled and halved)
• 1-1/4 pounds boneless skinless chicken breast halves
• 1-1/4 pounds boneless skinless chicken thighs
• 4 cans of chicken broth (14- 1/2 ounces each)
• 1 package of refrigerated linguine (9 ounces)
• Coarsely ground pepper & additional minced fresh parsley (optional)

Instructions:

Combine the first 6 ingredients in a 5-qt slow cooker. Garlic and mustard seeds should be placed on double-thick cheesecloth. The corners of the cloth should be pulled up and tied with kitchen string to create a bag.

Add to a slow cooker. Including chicken and broth for 5 to 6 hours on low, with the lid on, or until the meat is soft.

Remove the spice bag. Remove chicken, and allow to cool. Stir the linguine into the soup; cover and cook for 30 minutes on high, or until it is cooked. Return the cut-up chicken to the broth and cook it thoroughly. Add some extra parsley and roughly ground pepper, to taste.

3- Vegetable White Bean Soup:

Ingredients:

• 2 small zucchini (quartered and sliced)
• 1 cup each chopped onion, celery, and carrot
• 2 tablespoons of oil
• 3 cans of vegetable broth (14-1/2 ounces each)
• 1 can of beans (15-1/2 ounces), (rinsed & drained)
• 1 can cannellini bean (15 ounces), (rinsed & drained)
• 1 can of tomatoes (14-1/2 ounces), (chopped & undrained)
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of pepper
•  Oregano (minced, optional)

Instructions:

Cook the zucchini, onion, celery, and carrot in oil in a large saucepan over medium heat until crisp-tender, about 5-7 minutes.

Add everything else except the fresh oregano. up to a boil. Reduce heat, cover, and simmer for five minutes or until vegetables are soft.

Add fresh oregano as a garnish if wished.

4- Chicken Gnocchi Soup Recipe:

Ingredients:

• 2 tablespoons of olive oil
• 1 large onion
• 3 large carrots (peeled & chopped)
• 2 celery stalks (chopped)
• 4 garlic cloves (chopped)
• 1/4 cup of all-purpose flour
• 6 cups of chicken broth
• 1 1/2 pounds Boneless chicken thighs weighing (cut into 1-inch pieces)
• 2 teaspoons of thyme (chopped)
• 1/2 teaspoon of kosher salt
• 1/2 teaspoon of black pepper
• 1 lb. dried gnocchi
• 1 cup 5-oz. container of baby spinach (chopped)
• 1 cup half and half

Instructions:

Over medium heat, warm the oil in a Dutch oven. Add the celery, carrot, and onion. Cook for 10 to 12 minutes with intermittent stirring, adding the garlic in the final minute.

For approximately a minute, while constantly stirring, heat the flour until it is thoroughly mixed and the vegetables are nicely covered. Stir in the chicken broth gradually. The chicken, thyme, salt, and pepper are then added after bringing the stew to a simmer over medium heat.

After lowering the heat to medium-low, simmer for about 5 minutes, or until the chicken is thoroughly cooked.

Add the gnocchi and cook for 4 to 5 minutes, covering and tossing periodically, until frothy and soft. Add the half-and-half and spinach after mixing. Till spinach is tender, cook for 1 to 2 minutes, stirring occasionally. Get rid of the heat. Add salt and pepper to taste to flavor.

5- French Onion Soup Recipe:

Ingredients:

• 5 tablespoons of olive oil, divided
• 1 tablespoon of butter
• 8 cups of onions (thinly sliced)
• 3 garlic cloves (minced)
• 1/2 cup of port wine
• 2 cartons of beef broth (32 ounces each)
• 1/2 teaspoon of pepper
• 1/4 teaspoon of salt
• 24 slices of French baguette (each about half an inch thick)
• 2 large garlic cloves (peeled & halved)
• 3/4 cup shredded Gruyere or Swiss cheese

Instructions:

Heat 2 teaspoons of oil and 2 tablespoons of butter in a Dutch oven. Add the onions and stir-fry for 10 to 13 minutes, or until tender. Reduce heat to medium-low; simmer for 30 to 40 minutes, stirring periodically, until deep golden brown. Two minutes later, add the minced garlic.

Stir in the wine. Bring to a boil and continue cooking until the liquid is cut in half. Salt, pepper, and broth are added; bring back to a boil. Warm-up less. Stirring occasionally, cover, and simmer for one hour.

Set the oven to 400 degrees while you wait. On a baking sheet, arrange the baguette slices and coat both sides with the remaining 3 tablespoons of oil. Bake for 3 to 5 minutes on each side until toasted. Sliced garlic is rubbed on toast.

Place two toasts in each of the twelve 8-ounce, broiler-safe bowls or ramekins before serving. Add soup and cheese on top. until cheese is melted, broil 4 inches from the flame.