7 Wonderful Winter Soup Recipes

It’s a cold evening and you’re sitting on the couch watching the snow fall from beyond the window.  Such a beautiful sight.  The heater is cranked to the highest degree (well high enough to keep the house warm and the electricity bill affordable), you are bundled up in your warmest fleece winter blanket, but it’s not enough… you can still feel that chill, the one that comes from the center of your body and causes the occasional shiver. You sit and contemplate what in the world will cure this chill… another pair of socks? That won’t do much good (you already have on two pairs)… putting on a beanie? That just seems silly to wear a hat inside… then a lightbulb emerges from your slightly chilled noggin, you have found the answer…. a warm bowl of soup! A homemade bowl of soup so hot that one bite will melt that chill in the center of your body… leaving you warm, relaxed & ready to enjoy any cold winter evening.  You get up and head to the kitchen to put your plan into action, but after about 9 steps you realize you have no idea what kind of soup to make… well leave the hard part to us, here are 7 wonderful winter soup recipes “guaranteed to warm you to the bone.”

#1: Chicken Noodle Soup

Winter Soup Recipes 1

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 Carrots, cut into 1/8in thick rounds

Salt & black pepper

8 oz. Medium egg noodles

Cooked chicken meat, shredded

1/4 C. chopped fresh dill, or 1 tbsp. dried dill.

1/4 C. fresh flat leaf parsely

Directions: 

  1. Place stock in a stockpot over medium-high heat, and bring just to a simmer. Add carrots, and simmer until tender, about 6 minutes.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles until just tender, about 6 minutes. Drain noodles, and add them to the pot of stock, along with shredded chicken meat. Season with salt and pepper. Heat until very hot. When ready to serve, stir in dill and parsley.

via [Martha Stewart]

#2: French Onion Soup

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Ingredients:

4 Tbsp. unsalted butter

2 Lbs. yellow onions, sliced 1/4in. thick into half circles

1 Tsp. sugar

1Tbsp. all-purpose flower

1/2 C. dry sherry

3 C. Beef Stock

2 Tsp. chopped fresh thyme, or 3/4 tsp. dried thyme

Salt & black pepper

1 small French baguette, sliced crosswise into 1/2 in. pieces.

8 oz. Gruyere cheese, grated on large holes of a box grater.

Directions:

  1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
  2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
  3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.

via [Martha Stewart]

#3: Classic Tomato Soup

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Ingredients:

4 tablespoons (1/2 stick) butter

2 tablespoons olive oil

1 medium onion, chopped

Coarse salt and ground pepper

1/4 cup all-purpose flour

3 tablespoons tomato paste

2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)

Directions:

  1. In a 5-quart saucepan or Dutch oven, melt butter over medium heat; add oil and onion, and season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute.
  2. To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.)
  3. Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half (5 cups) of the soup in a conventional blender until smooth; return to pot. Season with salt and pepper. Serve immediately.

via [Martha Stewart]

#4: Chicken Tortilla Soup

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Ingredients:

1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)

2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro

Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat

3 cups water

1 1/2 tablespoons corn oil

4 plum tomatoes

2 small onions, halved lengthwise (unpeeled)

4 garlic cloves (unpeeled)

1/2 teaspoon coarse salt

1 1/4 cups fresh or frozen corn kernels

3/4 cup rinsed, drained canned chickpeas

5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips

1/2 small avocado

2 tablespoons freshly squeezed lime juice

1 tablespoon minced jalapeno

3 tablespoons reduced-fat sour cream

Directions:

  1. In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
  2. Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
  3. Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
  4. Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

via [Martha Stewart]

#5: Creamy Clam Chowder

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Ingredients:

12 cherrystone clams (1 1/2 pounds), scrubbed well

2 slices bacon, finely chopped

1 medium onion, finely chopped

1 large celery, stalk, finely chopped

1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)

1 pound new potatoes, peeled and cut into 1 1/2-inch chunks

3/4 cup heavy cream

Dash of hot sauce, such as Tabasco

Coarse salt and ground pepper

Directions:

  1. In a large skillet, bring clams and 1 cup water to a boil. Cover; cook until clams have opened, 3 to 5 minutes (discard any that do not open). Transfer clams to a bowl. Strain liquid into a measuring cup; add water to yield 1 cup. Remove clam meat from shells; coarsely chop.
  2. In a large saucepan, cook bacon over medium-low heat until crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Add onion and celery; cook until soft, about 5 minutes. Add thyme, potatoes, cooking liquid, and 1 more cup water. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 20 minutes.
  3. Puree about 1 cup mixture in a blender until smooth. Stir puree back into soup; add cream. Simmer over low heat until warmed through, about 5 minutes. Add clams and hot sauce; season with salt and pepper.

via [Martha Stewart]

#6: Big-Batch Vegetable Soup

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Ingredients: 

2 tablespoons olive oil

2 cups chopped onions or thinly sliced leeks (whites only)

1 cup thinly sliced celery

2 teaspoons Italian seasoning

Coarse salt and ground pepper

3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth

1 can (28 ounces) diced tomatoes, with juice

1 tablespoon tomato paste

8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions:

  1. Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
  2. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
  3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

via [Martha Stewart]

#7: Chicken & Rice Soup

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Ingredients:

1 whole chicken (3 to 4 pounds), skin removed

1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise

1 pound (5 to 6 medium) parsnips, peeled and halved crosswise

4 celery stalks, thinly sliced crosswise

2 large onions (about 1 pound), halved and sliced

2 bay leaves

2 garlic cloves, smashed

1 tablespoon whole peppercorns

Coarse salt

1 1/2 cups long-grain white rice

6 scallions, white and green parts separated and thinly sliced

Directions:

  1. In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  2. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
  3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.

via [Martha Stewart]

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