winter soup recipes

Serve Onion Soup Bread Bowls from Delish.com at your next dinner party. 

French Onion Soup Bombs

butter

onions,

thyme

kosher salt

black pepper

c. red wine

c. flour

garlic cloves,

c. beef broth

dinner rolls

swiss

Gruyere,

parsley

Great with beef tips added and scoop over mash potatoes instead of bread. Add any other veggie side you like.

This is yummy! I used 12 Kings Hawaiian bread dinner rolls, and when it was time to serve, I put 3 bread bowls in a serving bowl and poured the soup over it. I didn’t need to melt the cheese more. The soup is really tasty, but mine came out kind of pink from the wine and a little too thick. I’m wondering if I didn’t let the onions caramelize enough.

PEEPS.... ALCOHOL DOES NOT COOK OUT !! I don't have a problem with it, but for those who do... YES,  The residual  alcohol is STILL there. Just use extra broth or another liquid depending what you're making. DO NOT BELIEVE THE ALCOHOL IS GONE.... IT'S NOT !! (Research it,  use a search engine and just ask the question. You'll find out.) I have seen people get very sick who THOUGHT the alcohol was gone. 😖☹❤

https://streaming.hearstdigitalstudios.com/dcdfbbe4-4141-46a8-8ec6-64b8e647d4eb/video_rover_16x9_1080p_hd_1575916488_39901.mp4

Cozy Up With These French Onion Soup Bombs

Instant Pot Beef Barley Soup is a wholesome and delicious hearty soup made with stew meat, pearl barley and lots of veggies and seasonings. It&#39;s a freezer-friendly meal that can be prepared ahead of time or made quickly on a busy night.

Instant Pot Beef Barley Soup

olive oil

lbs stew meat

carrots (chopped)

celery (chopped)

onion

garlic (minced)

beef broth

Worcestershire sauce

pearl barley

corn (15 oz)

tsp parsley

½ tsp salt

tsp pepper

crushed tomatoes (15 oz)

tomatoes (15 oz)

bay leaves

Set the Instant Pot to saute on high for 6 minutes. When it has heated, add olive oil and stew meat to the pot. Brown the meat on one side for 2 minutes. Flip and brown for another 2 minutes. Add the carrots, onions, garlic and celery and saute for the remaining 2 minutes.

Turn off saute mode and add 2 cups of the beef broth. Deglaze the pot thoroughly, then pour in the remaining 8 cups of broth.

Add worcestershire sauce, barley, corn, thyme, parsley, salt, pepper, crushed tomatoes, diced tomatoes and bay leaves in that order. Do not stir.

Close the lid and seal the vent. Set to pressure cook on high for 20 minutes.

When done, let the pressure naturally release for 10 minutes. Release the remaining pressure with a quick release. Open the lid, stir and remove the inner pot to a heat proof surface. Let cool for 10 minutes, then taste and season with more salt and pepper if desired. Remove bay leaves before serving.

This hearty Indian-inspired soup will warm you up on a cold day – don&#8217;t feel guilty as it&#8217;s low in calories and fat. Freeze some for lazy days.

Mulligatawny soup with spicy chicken

onion,

carrots,

parsnips,

potato,

red pepper, deseeded and diced

tbsp medium balti curry paste

passata

cooked basmati rice

coriander,

For the poached chicken and stock

chicken

bay leaf

peppercorns

salt

carrot,

celery stalk,

onion, halved

Put the chicken in a big pan, add the flavourings and cover with cold water. Bring to the boil, skim off any scum and simmer for 45 minutes until the chicken juices run clear. Remove the chicken from the pan; remove and discard the skin. Take the meat from the bones and shred it. Sieve the stock into a pan and discard the solids. Boil until reduced by half.

Meanwhile, heat half the oil in a large pan over a low heat. Add the onion and cook for 5 minutes until softened. Add the remaining oil, the carrot, parsnip, potato and red pepper. Cook for 3 minutes more. Increase the heat, stir in the curry paste and cook for 2 minutes, stirring, then add the passata and 1 litre of the stock. Season, bring to a boil, then reduce the heat, cover and simmer for 10 minutes until the vegetables are tender. Add the rice and shredded chicken for the last 3 minutes and cook to heat through. Cool and freeze for up to 3 months.

Defrost completely, heat through and serve sprinkled with coriander.

Tender white meat chicken, nourishing egg noodles, celery, onions and carrots float in a warm and fragrant broth in my easy Chicken Noodle Soup recipe. It’s a comfy, cozy classic! 

Chicken Noodle Soup

yellow onion, (diced)

celery stalks, (thinly sliced)

carrots, (thinly sliced)

garlic, (minced)

thyme sprigs, (or 1 teaspoon dried thyme)

chicken breasts

¼ teaspoon salt, (or to taste)

black pepper, (or to taste)

egg noodles)

Chopped fresh parsley, (for garnish)

Lemon wedges, (for serving)

Heat olive oil and butter in a dutch oven set over medium heat.

To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.

Stir in garlic and cook for 30 seconds.

Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.

Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.

Remove chicken breasts from the pot and transfer to a cutting board.

At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.

In the meantime, shred the chicken and discard the bones.

Stir shredded chicken into soup; cover and simmer for 2 more minutes.

Remove from heat.

Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.

Ladle into bowls, garnish with parsley, and serve with lemon wedges.

This Italian kale soup recipe with white beans is full of bold, Mediterranean flavor! Healthy and satisfying, it's ready in just 30 minutes.

21 Cozy Winter Soup Recipes

salted butter (or olive oil)

white onion, diced

diced fire roasted tomatoes*

vegetable broth

white beans, drained and rinsed

fennel seed,

oregano

smoked paprika

kosher salt, divided

Tuscan kale (or 1 large bunch curly kale), chopped

Shredded Parmesan or Pecorino Romano cheese

Prepare the onion and carrot as noted above.

In a large pot or Dutch oven, heat the olive oil and butter (or all olive oil) over medium high heat. Add the onion and carrots and sauté for 5 to 7 minutes until tender.

Add the diced tomatoes, vegetable broth and beans. Bring to a steady simmer, then add 1 teaspoon of the fennel seed, along with the dried oregano, smoked paprika and kosher salt. Simmer 12 minutes. (Meanwhile, chop the kale.)

Add the kale and simmer additional 2 to 3 minutes until the kale is tender. Add the additional 1/2 teaspoon crushed fennel seed. Taste a cooled spoonful and add up to 1/2 teaspoon additional kosher salt (depending on the salt level of your broth and beans), until the flavor pops.

Serve immediately with grated Parmesan or Pecorino Romano cheese. Store refrigerated for 3 days or frozen up to 3 months.

OMG this list is about everything I will need until winter in over! So many great ideas that I can't wait to try!

Do you have kidney friendly recipes. I have been a diabetic 71yr old for a while and was seeing a doctor for over 10yrs.  I would always ask him how was my liver, when he tested my blood.  But I Never was told that my kidneys were at risk until I moved out of state.  Now my new doctor has told me I have CKD stage2. Your recipes look good, but when you have to watch, protein, potassium, sodium intake,  it becomes difficult.  Thank you for your recipes, they 👀 so good.🙏🏾

We all want warm comfort food during the holiday season, and Christmas Soup is such an easy recipe to put together!  The best part is you can make it in a slow cooker or simmer it on the stove for Christmas day, holiday parties, or an easy family dinner. Scoop into big bowls or hot mugs to dip breadsticks, croutons, or crackers into this merry, cheesy soup.

Christmas Soup Recipe

tomatoes

tomatoes and green chilies

Velveeta cheese (1” cubes)

chicken stock (32 oz box)

heavy cream

basil garnish

Meat Options: 6-8 sliced sausages (2-3 small chicken breasts

In a slow cooker, add diced tomatoes and Rotel with their juices.

Add the chicken stock and Velveeta diced into 1” cubes. Cook on high for 1 hour in a crockpot/slow cooker. On the stove, cook in a soup pot on low heat for 1 hour.

After 1 hour, turn your slow cooker down to a lower setting. Whisk in the heavy cream. Give the soup a good stir with a spoon or whisk.

Add either chicken or sausage (defrosted meat is recommended and cooks faster). You can brown your sausages or crumbled sausage in a skillet if you wish to add some flavor, then slice them into thin rounds. The meat cooks in the soup, just use defrosted meat. The whole chicken breasts will shred after an hour of cooking in the soup. Simply shred with two forks in the pot, or slice on a plate and add back to the soup.

Add the pasta and cook for 45 minutes to cook the pasta. If the pasta is in the slow cooker for more than an hour, the pasta can get overcooked and go super soft.

Once the pasta goes into the soup, it will thicken the soup after about an hour. Add more chicken stock or water to thin out if desired.

Serve in individual bowls or handled mugs topped with basil ribbons, crackers, tortilla chips or warm bread slices, or croutons.

Stovetop Tips: You can make on the stovetop, simply cook over low medium heat in a large dutch oven, and stir often, and once the cheese is melted reduce the heat to low. Add the heavy cream, chicken or sausage after the first hour. It is best to use defrosted meats. Then shred the chicken with two forks in the pot at the 1 hour mark and finish cooking with the pasta for another 45 minutes.

Leftovers: Keep them in a  large saucepan, the next day, pull out about 30 minutes before you want to reheat the soup, and warm up over medium heat on the stove or in the microwave in bowls.

https://content.jwplatform.com/videos/2wPYyA0A.mp4

We all want warm comfort food during the holiday season, and Christmas Soup is such an easy recipe to put together! The best part is you can make it in a slow cooker or simmer it on the stove for Christmas day, holiday parties, or an easy family dinner.

This Rich and Flavorful Ukrainian Mushroom Soup Is Made with Sautéed Mushrooms, Onions, Carrots, Woodsy Herbs, Potatoes, and Vegetable...

Ukrainian Mushroom Soup

Olive oil 2 tbsp

Onion 1

Carrots 1

Button mushrooms 8 oz

Vegetable broth 4 cups

Potatoes 2

thyme 1 tsp

Salt 1 tsp

Black pepper ¼ tsp

cloves

Saute onions and carrots

In a large non-stick pan over medium heat, heat 2 tablespoons olive oil and add 1 finely diced onion and 1 diced small carrot. Sauté, stirring occasionally, until the onions are translucent, about 5 minutes.


Cook mushrooms

Transfer the cooked onions and carrots to a plate and add 8 ounces sliced mushrooms to the same pan. Cook, stirring occasionally, until the liquid evaporates and the mushrooms start to brown, about 5-7 minutes.


Cook potatoes

In the meantime, to a large stockpot, add 4 cups vegetable stock and bring to a boil. Then add 2 diced potatoes, reduce the heat to medium-low, and cook for about 10 minutes.


Add onions, carrots, mushrooms, and seasonings

Add in the sautéed onions and carrots, ¾ of mushrooms, 1 teaspoon thyme, 1 teaspoon salt, and ¼ teaspoon pepper and cook until the potatoes are tender, about 5 more minutes.


Add half-and-half and garlic

Pour in 1 cup half-and-half and bring the soup to a boil. Then add in 3 minced garlic cloves and remove the soup from the heat.


Puree

Use an immersion blender to purée the soup.


Serve

To serve, ladle the soup among bowls and top with the remaining mushrooms and cracked black pepper. Enjoy!


I loved this soup.Very easy to make, and very delicious! Thanks for sharing the recipe!

The soup was light and full of flavor. I'll definitely make it again.

Yummy! Such a cozy cream soup! Thanks!

Creamy, flavorful and comforting meal!

It's thick, creamy, mushroom, and loaded with flavor.

Our collection of traditional and popular Ukrainian recipes is here: <a href="https://cook.me/all-recipes/popular-ukrainian-recipes/"> Popular Ukrainian Recipes</a> or <a href="https://cook.me/cuisine/ukrainian-recipes/"> Ukrainian Food</a>.

This is such a rich mushroom soup! Thanks for sharing the recipe!

https://www.youtube.com/embed/T2KUItKPB3A?feature=oembed

Top 7 winter soup recipes recipes from across the web

The most viewed winter soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Onion Soup Bombs

Instant Pot Beef Barley Soup

Mulligatawny soup with spicy chicke...

Chicken Noodle Soup

21 Cozy Winter Soup Recipes

Christmas Soup Recipe

Ukrainian Mushroom Soup

Top 7 winter soup recipes recipes from across the web

The most viewed winter soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Onion Soup Bombs

Instant Pot Beef Barley Soup

Mulligatawny soup with spicy chicke...

Chicken Noodle Soup

21 Cozy Winter Soup Recipes

Christmas Soup Recipe

Ukrainian Mushroom Soup

The most viewed winter soup recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine