20 Cozy Easy Winter Soup Recipes Delicious

As the winter chill sets in, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. Whether you’re in need of a quick weeknight dinner or a hearty seasonal favorite, our roundup of 20 Cozy Easy Winter Soup Recipes is here to inspire your next meal. From creamy classics to spicy surprises, these delicious soups are sure to keep you coming back for more. Let’s dive in!

Creamy Tomato Basil Soup

Nothing beats the comfort of a warm bowl of Creamy Tomato Basil Soup, especially when it’s rich, velvety, and packed with fresh flavors. This recipe is a hug in a bowl, perfect for those cozy nights in.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Pour in the whole peeled tomatoes with their juice and vegetable broth. Bring to a simmer, then reduce heat and cook for 20 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
4. Stir in the heavy cream, chopped basil, sugar, salt, and black pepper. Simmer for another 5 minutes to let the flavors meld together.

The secret to this soup’s irresistible creaminess? A splash of heavy cream blended with the natural sweetness of tomatoes and the freshness of basil. It’s a simple touch that makes all the difference.

Tip: For an extra layer of flavor, try roasting the tomatoes and garlic before adding them to the pot. It deepens the soup’s richness beautifully.

Hearty Chicken and Wild Rice Soup

Nothing warms the soul quite like a bowl of Hearty Chicken and Wild Rice Soup, packed with tender chicken, wholesome wild rice, and a savory broth that’s simply irresistible.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 6 cups chicken broth
• 1 cup wild rice
• 2 cups cooked chicken, shredded
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in garlic, thyme, and rosemary, cooking for 1 minute until fragrant.
3. Pour in chicken broth and bring to a boil. Add wild rice, reduce heat to low, cover, and simmer for 45 minutes until rice is tender.
4. Stir in shredded chicken, salt, and pepper, cooking for another 5 minutes to heat through.
5. Remove from heat and stir in heavy cream. Garnish with fresh parsley before serving.

The wild rice adds a delightful chewiness that makes this soup stand out, while the heavy cream brings a luxurious richness to every spoonful.

Tip: For an even deeper flavor, use homemade chicken broth if you have it on hand.

Slow Cooker Beef and Barley Soup

Nothing beats coming home to the rich, comforting aroma of this Slow Cooker Beef and Barley Soup simmering away—it’s like a warm hug in a bowl.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 1 cup pearl barley, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
3. Add rinsed barley, beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and barley is cooked through.
5. Remove bay leaf before serving. Adjust seasoning if necessary.

The barley thickens the soup beautifully, giving it a hearty texture that’s perfectly balanced with the tender beef and vegetables.

Tip: For an extra layer of flavor, try browning the beef in batches to avoid overcrowding the pan.

Vegetable Lentil Soup

Warm up your kitchen with this hearty Vegetable Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 2 cups fresh spinach
• 1 teaspoon salt
• 1 tablespoon lemon juice

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, and 1 can diced tomatoes. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups fresh spinach and 1 teaspoon salt, cooking for 2 minutes until spinach is wilted. Remove from heat and stir in 1 tablespoon lemon juice.

The lemon juice at the end brightens the earthy lentils and spinach, creating a perfectly balanced flavor in every spoonful.

Tip: For a thicker soup, blend half of it before adding the spinach.

Butternut Squash Soup

Warm up your kitchen with this creamy butternut squash soup, a hug in a bowl that’s as nutritious as it is comforting.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the onion and garlic until translucent, about 5 minutes.
2. Add the cubed butternut squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 cup heavy cream. Season with salt and pepper to taste. Warm through over low heat for another 5 minutes.

The secret to this soup’s velvety texture? A final swirl of heavy cream that enriches every spoonful without overpowering the squash’s natural sweetness.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the soup.

Classic Minestrone Soup

Nothing warms the soul quite like a bowl of Classic Minestrone Soup, packed with hearty vegetables and tender pasta in a rich tomato broth.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
3. Add 1 can diced tomatoes, 4 cups vegetable broth, kidney beans, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low and simmer for 15 minutes.
5. Add 1 cup small pasta and cook for 8-10 minutes until pasta is tender.
6. Stir in 2 cups chopped spinach and cook for 2 minutes until wilted.
7. Serve hot, garnished with 1/4 cup grated Parmesan cheese if desired.

The beauty of this minestrone lies in its versatility—swap in seasonal veggies or your favorite beans to make it your own.

Tip: For a thicker soup, let it sit for 10 minutes after cooking; the pasta will absorb more broth.

Potato Leek Soup

There’s nothing quite like the comforting embrace of a creamy Potato Leek Soup, especially when the weather turns chilly. This version is velvety, flavorful, and surprisingly simple to whip up.

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 3 tablespoons unsalted butter
• 4 cups peeled and diced Yukon Gold potatoes
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until soft, about 5 minutes.
2. Add the potatoes and broth to the pot. Bring to a boil, then reduce heat to simmer until the potatoes are tender, about 15 minutes.
3. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
4. Stir in the heavy cream, salt, pepper, and nutmeg. Heat the soup over low heat until warmed through, about 5 minutes.
5. Ladle the soup into bowls and garnish with chopped chives before serving.

The secret to this soup’s luxurious texture? Yukon Gold potatoes, which blend into a silky smooth puree without a hint of graininess.

Tip: For an extra layer of flavor, try sautéing a clove of minced garlic with the leeks at the beginning.

Spicy Black Bean Soup

Warm up your kitchen with this hearty Spicy Black Bean Soup, a perfect blend of smoky and spicy flavors that’s ready in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro and sour cream for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing until soft, about 5 minutes.
2. Stir in the cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Add the black beans and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the lime juice, then season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and a dollop of sour cream.

The secret to this soup’s depth of flavor? A quick blend of spices toasted right in the pot before adding the beans and broth.

Tip: For an extra smoky flavor, try adding a chipotle pepper in adobo sauce when you blend the soup.

French Onion Soup

Nothing warms the soul quite like a bowl of French Onion Soup, with its rich broth and perfectly melted cheese topping. Here’s how to make this classic comfort food at home.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups beef broth
• 1/2 cup dry white wine
• 1 tbsp all-purpose flour
• 1 bay leaf
• 4 slices French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. In a large pot, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 4 large yellow onions, thinly sliced, and cook until softened, about 10 minutes.
2. Sprinkle 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper over the onions. Continue cooking, stirring frequently, until the onions are caramelized and golden brown, about 30 minutes.
3. Stir in 1 tbsp all-purpose flour and cook for 1 minute. Gradually add 6 cups beef broth and 1/2 cup dry white wine, stirring constantly. Add 1 bay leaf and bring to a simmer. Cook for 20 minutes.
4. Preheat the broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and sprinkle with 1 1/2 cups grated Gruyère cheese. Broil until the cheese is bubbly and golden, about 3 minutes.

The magic of this soup lies in the slow caramelization of the onions, which brings out their natural sweetness and depth of flavor. It’s a perfect example of how simple ingredients can create something truly extraordinary.

Tip: For an even richer flavor, try using a mix of beef and chicken broth.

Broccoli Cheddar Soup

There’s nothing quite like a creamy bowl of Broccoli Cheddar Soup to warm you up from the inside out. This version is rich, comforting, and packed with flavor.

Ingredients

• 4 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken broth
• 1 large head of broccoli, cut into small florets
• 1 large carrot, grated
• 2 cups sharp cheddar cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Sprinkle the flour over the onions and stir to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the milk and chicken broth, ensuring no lumps remain. Bring to a simmer.
4. Add the broccoli and carrot to the pot. Simmer for 15-20 minutes, until the vegetables are tender.
5. Reduce the heat to low and stir in the cheddar cheese, salt, black pepper, and garlic powder. Stir until the cheese is completely melted and the soup is smooth.
6. Serve hot, garnished with extra cheese if desired. The key to this soup’s velvety texture is the perfect blend of sharp cheddar and fresh broccoli, creating a balance that’s both hearty and refined.

Tip: For an extra smooth soup, blend half of it before adding the cheese, then stir in the remaining florets for texture.

Turkey and Rice Soup

There’s nothing like a bowl of Turkey and Rice Soup to warm you up from the inside out, especially when it’s packed with tender turkey and hearty rice.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 cups cooked turkey, shredded
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables begin to soften.
2. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and bring to a boil. Stir in 1 cup long-grain white rice, reduce heat to low, and simmer for 15 minutes.
4. Add 2 cups shredded cooked turkey, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for another 5 minutes until the rice is tender and the turkey is heated through.
5. Stir in 2 tablespoons chopped fresh parsley before serving.

The secret to this soup’s comforting depth? Simmering the rice right in the broth, which infuses every grain with rich flavor.

Tip: For an extra creamy texture, stir in a splash of heavy cream or coconut milk just before serving.

Split Pea Soup with Ham

Nothing warms the soul quite like a hearty bowl of Split Pea Soup with Ham, a classic comfort dish that’s both nourishing and full of flavor.

Ingredients

• 1 lb dried green split peas, rinsed and drained
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb ham, diced (plus a ham bone if available)
• 6 cups water
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the split peas, ham, ham bone (if using), 6 cups water, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, stirring occasionally.
4. Remove the ham bone and bay leaves. Use an immersion blender to partially puree the soup for a creamy texture with some chunks, or leave it as is for a chunkier soup.
5. Adjust seasoning with additional salt and pepper if needed, then serve hot.

The magic of this soup lies in the depth of flavor from the ham bone, transforming simple ingredients into a rich and comforting meal.

Tip: For an extra layer of flavor, sauté the ham pieces until slightly crispy before adding them to the soup.

Creamy Mushroom Soup

There’s nothing quite like a bowl of creamy mushroom soup to warm you up from the inside out. This version is rich, comforting, and packed with earthy flavors.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, salt, pepper, and thyme. Simmer for another 5 minutes until the soup thickens slightly.

The secret to this soup’s depth of flavor? Cooking the mushrooms until they’re deeply browned, which brings out their natural umami.

Tip: For an extra smooth texture, blend half the soup before adding the cream.

Chicken Tortilla Soup

Warm up your kitchen with this comforting Chicken Tortilla Soup, packed with bold flavors and a satisfying crunch from homemade tortilla strips.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 2 cups shredded cooked chicken
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• 4 corn tortillas, cut into strips
• 1 avocado, diced (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño; cook until soft, about 5 minutes.
2. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika; cook for 1 minute until fragrant.
3. Pour in 4 cups chicken broth and 1 can diced tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add black beans, corn, and shredded chicken; simmer for another 5 minutes.
5. Stir in 1/4 cup fresh cilantro and lime juice; season with salt and pepper to taste.
6. Meanwhile, heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add tortilla strips and cook until crispy, about 3 minutes per side.
7. Serve soup topped with crispy tortilla strips and diced avocado.

The smoky depth from the paprika and the fresh zing of lime make this soup a standout, while the crispy tortilla strips add a delightful texture contrast.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the soup.

Pumpkin Soup with Coconut Milk

Warm up your autumn evenings with this creamy Pumpkin Soup with Coconut Milk, a velvety blend that’s as comforting as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 1 can (13.5 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the pumpkin puree, coconut milk, and vegetable broth, bringing the mixture to a gentle boil.
3. Reduce heat to low, then add the ground cinnamon, ground nutmeg, salt, and pepper. Simmer for 20 minutes, stirring occasionally.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Serve hot, garnished with a drizzle of coconut milk or a sprinkle of cinnamon for an extra touch of warmth.

The coconut milk adds a luxurious creaminess to this soup, while the cinnamon and nutmeg bring a subtle sweetness that perfectly complements the pumpkin’s earthy tones.

Tip: For an extra layer of flavor, toast the spices in a dry pan for a minute before adding them to the soup.

White Bean and Kale Soup

Warm up with this hearty White Bean and Kale Soup, a comforting bowl that’s packed with flavor and nutrients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the vegetable broth and bring to a simmer. Add the white beans, kale, salt, black pepper, and thyme.
3. Simmer for 15 minutes, stirring occasionally, until the kale is tender and the flavors have melded.

The magic of this soup lies in the tender kale and creamy white beans, creating a perfect balance of textures in every spoonful.

Tip: For an extra flavor boost, garnish with grated Parmesan cheese before serving.

Corn Chowder

Nothing warms the soul quite like a bowl of creamy Corn Chowder, packed with sweet corn and tender potatoes. It’s the perfect comfort food for any season!

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/4 cup fresh parsley, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté in the bacon drippings until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.
3. Add the corn and potatoes to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes. Gradually whisk in the heavy cream until smooth.
5. Stir the cream mixture into the pot with the vegetables. Add the salt and black pepper, and simmer for another 5 minutes until the chowder thickens.
6. Garnish with the reserved bacon and fresh parsley before serving.

The secret to this chowder’s rich flavor? A homemade roux that gives it a velvety texture without overpowering the sweet corn.

Tip: For a smokier flavor, try using smoked paprika instead of black pepper.

Lentil and Spinach Soup

Warm up your kitchen with this hearty Lentil and Spinach Soup, a perfect blend of nutritious lentils and fresh spinach that comes together in under an hour.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups fresh spinach, roughly chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the ground cumin and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
4. Stir in the spinach, salt, and black pepper, cooking for an additional 5 minutes until the spinach is wilted.
5. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

The lemon juice at the end brightens the earthy lentils and spinach, creating a soup that’s both comforting and refreshing.

Tip: For a creamier texture, blend half of the soup before adding the spinach.

Roasted Garlic and Potato Soup

Nothing warms the soul quite like a creamy bowl of Roasted Garlic and Potato Soup, with its deep flavors and comforting texture.

Ingredients

• 1 whole head of garlic
• 2 tbsp olive oil, divided
• 4 cups peeled and diced potatoes
• 1 medium onion, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Squeeze the roasted garlic cloves into the pot. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika. Heat through for another 2 minutes.

The roasted garlic adds a mellow sweetness that transforms this simple soup into something truly special. Perfect for those chilly evenings when you need a little extra comfort.

Tip: For an extra touch of luxury, garnish with a drizzle of truffle oil and a sprinkle of fresh chives.

Carrot Ginger Soup

Warm up with this vibrant Carrot Ginger Soup, a creamy blend that’s as nourishing as it is flavorful.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 lb carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 1 tbsp fresh ginger and 2 cloves minced garlic, cooking for another minute until fragrant.
3. Add the sliced carrots, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer until carrots are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in 1/2 cup coconut milk and heat through. Adjust seasoning if needed.

The magic of this soup lies in the ginger’s zing perfectly balancing the carrots’ sweetness, with coconut milk adding a silky finish.

Tip: For an extra kick, add a pinch of cayenne pepper with the ginger and garlic.

Conclusion

There you have it—20 cozy, easy winter soup recipes to warm your heart and home! Whether you’re craving something creamy, chunky, or full of veggies, this list has you covered. We’d love to hear which recipes become your favorites. Don’t forget to leave a comment and share this roundup on Pinterest to spread the warmth. Happy cooking!

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