The weather outside is frightful, but a warm meal is so delightful. It’s the best time of the year for soups! Nothing is more comforting this time of year than a hot bowl of your favorite soup to warm you up while the snow falls outside or the cold wind blows. Give your family that cozy winter feeling with some wonderful winter soups. They pair well with a crackling fire in a fireplace, a chunky sweater, some thermal socks and some holiday movies for a warm night at home.
Hungarian Mushroom Soup
There’s something so cozy and comforting about mushroom soup. It’s earthy and tastes like a warm hug. Here’s the recipe for this soup that makes for a perfect winter meal.
- SERVES: 4
- PREP TIME: 5 min
- COOK TIME: 30 min
- CALORIES: 306
- 4 tbsp butter
- 2 cups chopped onions
- 1 lb sliced mushrooms
- 2 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 2 tsp dried dill
- 2 tsp fresh thyme
- 2 tsp paprika
- 2 tbsp soy sauce
- 1 cup milk
- 3 tbsp flour
- 1/4 cup sour cream
- 2 tbsp lemon juice
2 tbsp fresh Italian parsley
- Sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes, in a heavy pot or dutch oven.
- Add paprika, thyme, dill, chicken broth, soy sauce and white wine.
- Bring to a simmer and cook until the liquid reduces by half. In a small bowl, whisk flour into milk until smooth.
- Add the milk mixture to the soup and cook until the soup begins to thicken, about 10 more minutes.
- Over low heat, slowly stir in the sour cream, and lemon juice until both are thoroughly combined. Garnish the soup with parsley and serve hot.
- **Yields 5 cups of soup. If serving 4 people as a main dish, we recommend doubling the recipe.
Chicken Verde Soup
This Mexican style soup is lightly spicy and hearty at the same time. The perfect taste profile for winter.
- SERVES: 6
- PREP TIME: 15 min
- COOK TIME: 36 min
- CALORIES: 441
- 2 tbsp Olive oil
- 1Onion, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1-3 cups chicken stock
- 1 (14 oz) can white beans
- 1 (16 oz) jar salsa verde
- 1 (4 oz) can green chilis
- 1 Green bell pepper, chopped
- 1 Jalapeno, seeded and minced
- 1 ½ lbs chicken breast, 2-inch cubed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp lime juice
- Heat olive oil and sauté the onions for 5 minutes in a large pot. Add garlic and continue cooking for 1 more minute.
- Add all the other ingredients, using 3 cups of chicken stock (except the lime juice) to the pot.
- Bring to a simmer and allow to cook for 30 minutes, until the chicken is cooked through.
- Stir in lime juice and serve with avocado and cilantro.
What’s more hearty and quintessentially winter than Pumpkin soup? That’s right, nothing. This is actually a GREAT way to get rid of any leftover Halloween pumpkins you might have hanging around. Here’s how to make this whimsically delicious soup to warm you up:
- SERVES: 8
- PREP TIME: 0 hours 5 mins
- COOK TIME: 1 hour 0 mins
- TOTAL TIME: 1 hour 5 mins
- 2 whole Pie Pumpkins
- 1 qt. Vegetable Or Chicken Stock
- 1/2 c. Heavy Cream
- 1/3 c. Maple Syrup
- Extra Cream, For Serving
- Preheat the oven to 300 degrees.
- Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop yummy flesh into a bowl. Set aside.
- Heat the pumpkin flesh in a pot with the stock and maple syrup until simmering. Mash out the big chunks and put the mixture in a blender or food processor (or use an immersion blender) and puree until smooth. Add cream and nutmeg and blend again.
- Reheat if needed, or just serve in a hollowed-out pumpkin.
French Onion Soup
This is a classic. You can’t really go wrong with this soup recipe dating back to 18th century Europe, featuring beef broth and - surprise - onions!
- SERVES: 4
- PREP TIME: 0 HOURS 10 MINS
- TOTAL TIME: 1 HOUR 5 MINS
- 4 tbsp. butter
- 3 large white onions, thinly sliced into half moons
- 2 tbsp. all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1/2 c. white wine 2 c. low-sodium chicken stock
- 4 c. low-sodium beef stock
- 8 sprigs fresh thyme, plus more for garnish
- 8 baguette slices
- 1 c. grated Gruyère
- Melt butter in a large pot over medium-high heat. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes.
- Add flour and cook for 1 minute until no longer raw.
- Season with salt and pepper. Add white wine and let simmer until evaporated, 3 minutes.
- Add chicken and beef stocks and thyme then bring to a boil. Reduce heat to medium and simmer for 15 minutes. Season with salt and pepper and remove thyme.
- Preheat the broiler to high. Put 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
- Serve soup in bowls or large mugs with baguette slice on top. Garnish with a sprig of thyme.