Winter is just around the corner and so is the need for great warming recipes. Homemade soups are wonderful for adding that sense of home and rustic warmth to your dinners. Have no idea where to start? No problem! Here are 10 soups that will warm you up this winter.
1. Butternut Squash Soup
This soup is a great healthy option and perfect for adding that sweet warmth to your next dinner. This winter time delight is aromatic, rich and sweet. If you want to expel the cold and replace it with the warm soft smells of squash and sage, this soup is for you.
- Butternut squash, diced ( approximately three pounds)
- 1 Yellow Onion
- 4 cloves of garlic ( or to your preference)
- 1 bunch sage
- 1 bunch rosemary
- 1 ginger clove
- 2 cups vegetable broth
- 2 tbsp Extra virgin olive oil
First, chop your yellow onion and saute in a medium saucepan on medium-high heat. Once the onion is translucent, add your squash and cook until it begins to soften. Note, it does not need to be completely soft at this point. We just can’t have it raw. Once we add the broth it will cook more and become beautifully soft. Next, add your garlic and ginger. Pour your 2 cups of broth over the simmering mixture. Add your springs of rosemary and sage, cook for 20 minutes. Make sure the squash is soft for this next step. After we have simmered everything down, we are going to transfer our mixture into a blender. Watch as our chunky stew becomes a beautiful yellow orange soup. Serve and enjoy.
2. Pumpkin Soup
While this soup is a little on the traditional side, it adds a great hearty warmth to any meal. This soup has a beautiful bright orange color and rich flavor. This is one of my personal favorites. When you’re looking to impress your guests at your next dinner, try this recipe out.
- 4 tbsp olive oil
- 1 sugar pumpkin ( approximately 4 pounds)
- 6 medium garlic cloves, pressed/ minced
- 1 yellow onion
- 1 pinch of salt
- 1 pinch cinnamon
- ½ pinch cloves
- 1 pinch cayenne pepper ( if you like a little spice in your life)
- 1 pinch black pepper ( or freshly ground if you prefer)
- ½ coconut milk ( or heavy cream)
- 2 tbsp maple syrup
- ¼ green pumpkin seeds( optional)
- 1 cup vegetable broth
Preheat your oven to 425F. Line a baking sheet with parchment paper. I personally prefer to use a glass baking dish to save me this extra step. Carefully cut your pumpkin into halves. Make sure you use a sharp knife! Pumpkins can be hard to cut and can easily slip if you’re not careful. After you halve your pumpkin, scoop out the seeds. Slice each half of your pumpkin to make quarters. Cover the surface of your pumpkin quarters in olive oil. Place face down into the baking pan, otherwise, they will roll and slip and not cook evenly. You can leave the skin on while you do this. Put them in the oven and bake for about 35 minutes or until soft. You can test this by putting a fork through them. Let it cool. While your pumpkin is cooling, add 3 tablespoons of olive oil in a medium sized saucepan. Turn on medium-heat. Once the olive oil is shimmering, add your onion and cook until translucent. This takes around 8 to 10 minutes. Meanwhile, carefully peel the skin off your pumpkin. Add the peeled pumpkin into the pan along with your cinnamon, cloves, cayenne and pepper. Use a large spoon to break up the pumpkin. Pour in your vegetable broth. While the soup is simmering you can toast the pumpkin seeds on a medium high heat in a skillet. Make sure the heat is medium low and you’re tossing them frequently so they do not burn. Once you have done this you can remove your pumpkin mixture from the high heat. Stir in your coconut milk and maple syrup. Remove from the heat and let cool slightly. For that smooth soup texture add it to a blender and pour into a heat friendly bowl. Enjoy your smooth creamy pumpkin soup.
3. Clam Chowder
This soup is for the seafood lovers out there. If you’re looking for a salty decadent treat, this soup is for you. You can even add bacon! The sea saltiness of the clams coupled with the rich texture of the cream is perfect to warm any soul this winter.
- 4 slices of bacon ( make sure they are diced)
- 2 tbsp butter( preferably unsalted)
- 1 onion, diced
- 2 garlic cloves
- 1 sprig thyme
- 3 tbsp flower
- 1 cup vegetable broth
- 1 cup milk
- 2, 6.5 ounces of clams ( the canned ones work great and make sure to save the juice)
- 2 russet potatoes ( peeled and diced)
- 1 cup half and half
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons parsley leaves, chopped ( the fresher the better)
Heat up a large pot over medium-high heat. Add your bacon and cook until crispy and brown. This should take approximately 6 to 8 minutes. Next, transfer them over to a plate lined with paper towels to help soak up that leftover grease. Melt your butter in the pot and add your minced garlic and chopped onion. Cook until garlic is browned and onions are translucent, approximately 2 to 3 minutes. Add your thyme and let cook for about another minute. Next, add your flower and cook until lightly brown. This only takes a minute and you must watch it. It is very easy to burn flour if you’re not careful. Gradually add your vegetable stock, milk and clam juice. Make sure you are whisking constantly, you don’t want clumpy chowder! This should thicken up in about 1 to 2 minutes. Bring to a boil then reduce for about 12 to 15 minutes. Finally, add your half and half and clams. Make sure they are heated through. Add your salt and pepper and serve your thick and creamy clam chowder.
4. Tomato Bisque
This is a refreshing and light addition to any dinner. Tomato Bisque is great for any little warming pick me up to add to any meal. It is creamy and has a rustic sweetness you can only get from ripe tomatoes. Let’s get to it.
- 1 yellow onion, diced
- 2 tbsp olive oil ( preferably extra virgin)
- 1 pinch salt
- 1 small pinch black pepper
- 2 stalks of celery
- 1 pinch of cayenne
- 1 pinch of dried basil
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- 1 tbsp of white vinegar
- 1 cup heavy cream
- 28 ounces of crushed tomatoes
- 1 pinch of white sugar
- 1 cup heavy cream
Begin by adding your olive oil into a large pot over medium high heat. Add your diced onions, celery, salt and pepper. And a touch of cayenne and basil to add that flavorful depth. Cook until the onions are translucent, this should take about 5 to 6 minutes. Next, add your garlic and cook until soft. This should take less than a minute, around 45 seconds. Then, add your broth, tomatoes and sugar. Reduce the heat to a rolling simmer and cook for about 30 to 40 minutes. Add all the contents to a blender and blend into a beautiful creamy bisque. Add your heavy cream, ensuring that you mix. Finally, add parsley and other garnishes of your choosing. Serve and enjoy.
5. Dumpling Soup
If you’re looking for something warm and decadent but don’t want a smooth creamy soup, this recipe is perfect for you. Dumpling soup is a great healthy way to add some texture to your soup. The best part is you get to choose the dumplings! Dumplings come with a variety of meats and veggies that are customizable to your cravings.This recipe is perfect if you’re looking to spice up your soup game this winter.
- 1 bag potstickers of your choosing ( frozen)
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 3 cloves of garlic
- 1 quarter of ginger
- ⅓ cup scallions
- 2 cups stock of your choosing
- 1 cup fresh veggies of your choosing( preferably ones that have a good crunch)
Take a sauce pan and on medium-high heat, with 2 tbsp of sesame oil, saute your garlic and ginger. Add the stock of your choosing, making sure to add soy sauce, green onions and some crunchy veggies. Reduce the heat and bring mixture to a simmer. Add your dumplings and boil for approximately 5 minutes, or until hot and soft. And enjoy this rich flavorful soup.