Top 15 Delicious Soup Recipes

During the cold, wintery nights, most of us find our happiness – and comfort in a bowl of warm soup. It’s soul-food at its very best! Listed here are top 15 soup recipes that are extremely healthy for the whole family! Above all, soup is easy to prepare and you can make it quickly for a midday meal or impress your guests by serving it as a starter for a lavish party.

This winter season, forget about tinned soup and prepare a hearty combination of flavor and warmth with these delicious soup recipes.

1. Cheese Burger Soup

The creamy soup combines the goodness of an actual cheeseburger in soup form. Topped with bacon bits and burger croutons, the soup offers a complete meal on its own.

• Preparation time: 15 minutes
• Cook time: 30 minutes
• Servings: 8 people

Ingredients

• 2 cups chicken broth
• one lb of ground good quality beef
• ½ cup chopped onions
• ½ cup carrots (coarsely mashed)
• ½ cup celery (delicately diced)
• ¼ cup sour cream
• 2 3/4 tbsp. butter (divided)
• 2 ¾ cup potatoes (diced)
• ¼ cup flour (all-purpose)
• 33 cups cheese cubes (preferably processed) or 2 cups shredded cheddar cheese
• 1 cup milk
• ½ tsp. salt
• ½ tsp. pepper
• ¾ tsp. dried basil
• ¾ tsp. flakes of dried parsley

Method

1. In a small saucepan, fry the ground beef to a brown color.
2. Once it comes to a normal temperature, mix in the butter.
3. Add the vegetables along with basil, and parsley flakes. Mix it well until vegetables are soft.
4. Add potatoes, chicken broth, and potatoes to the vegetables. Bring to boil and let it simmer for under 15 minutes – or until potatoes are soft.
5. In a separate pan, melt the remaining butter, adding the flour to the mix. Cook up to five minutes
6. Mix all this into the soup mixture.
7. Cook on low heat for two minutes and add milk, cheese, pepper and salt.
8. When the cheese melts into a delicious way simply add sour the cream.

Nutrition Facts:

Calories (per serving): 258 kcal, Fat: 14 g, Cholesterol: 46 mg, Sodium: 1067 mg, Potassium: 627 mg, Carbohydrates: 19 g, Protein: 15 g.

2. Cabbage Roll Soup

Another hearty comfort food, the cabbage roll soup is loaded with vegetables, rice, and beef – for a nutritious fill-up.

• Preparation time: 15 minutes
• Cooking time: 45 minutes
• Servings: 8 persons

Ingredients

• 5 lbs. ground beef (lean)
• 1 tbsp. vegetable or olive-oil
• 1 ¾ cups onion (cut into small pieces)
• Black pepper and Salt (according to taste)
• 2 big carrots (cut into small pieces)
• 5 cups cabbage (chopped)
• 3 cloves of garlic (crushed)
• 2 cans (14 ½ ) beef broth (low-sodium suggested)
• 3  cans of tomato sauce (8 oz.)
• 2 (14.5 oz.) cans tomatoes (diced)
• 2 tbsp full brown-sugar
• 1 ½ tsp. paprika powder
• 1 tsp. oregano
• 1 tbsp. of worcestershire sauce
• ¾ tsp. thyme
• Two pcs. of bay leaves
• ¾ cup white rice
• 1 tbsp. of fresh lemon juice
• 1/3 cup of parsley (chopped)

Method

1. Take a big pot, preferably made of cast iron and add oil, beef, salt and black pepper.
2. Cook until brown and transfer the beef to a plate while reserving the 2 tbsp beef in the pan.
3. Cook onions, carrots, and cabbage – one at a time, while constantly sautéing.
4. Add some bay leaves, paprika, thyme and oregano and stir well until the aroma is strong.
5. Now stir into the mix some garlic, Worcestershire.
6. Then let the tomatoes, brown sugar and sauce of tomatoes added.
7. Add beef to the soup mixture and adjust salt and pepper.
8. Add rice to the soup and cover the pot. Let it cook on low flame for 25 minutes, stirring occasionally.
9. Add one cup of water or beef broth, according to the consistency required. Enhance the taste with parsley and lemon juice.
10. Enjoy warm.

Nutrition Facts:           

Calories (per serving): 342 kcal,  Fat: 11 g, Cholesterol: 55 mg, Sodium: 874 mg, Potassium: 1333 mg, Carbohydrates: 39 g, Protein: 18 g.

3. Chicken and Rice Soup

Another easy, family-favorite recipe, the chicken and rice soup is perfect for children who detest eating vegetables. The beautiful, golden broth and the scrumptious taste of chicken combined with rice will give them a nutritious meal that will keep them asking for more.

• Preparation time: 15 minutes
• Cooking time: 55 minutes
• Servings: 5 persons

Ingredients

• 1 tbsp. of olive oil
• 1 tbsp. butter
• 2 garlic cloves (minced)
• 1 onion (chopped)
• 3 carrots (cut into small pieces)
• 3 celery (cut into 1 cm slices)
• 3 tsp. stock powder
• ½ tsp. dried parsley
• ½ tsp. dried thyme
• ¼ tsp. black pepper
• 4 cups chicken broth
• 4 cups/ 1 liter water
• 600 g. skinless chicken thighs
• 1 cup long grain white rice (uncooked)
• Salt, according to taste
• 1 tbsp. finely chopped parsley

Method

1. Heat oil and butter in a big pot. Add onions with garlic and cook till the time the onions soften and turns golden and translucent (5 minutes).
2. Add carrots and celery. Stir for 1 minute.
3. Add stock powder, dried parsley, thyme, pepper, chicken broth, water, and chicken.
4. Cover and let it cook on low heat for 30 minutes.
5. Stir in rice, cover and cook for around 15 – 20 minutes.
6. Remove from heat.
7. Take out chicken from the soup. Shred the chicken and discard the bones. Add chicken in soup.
8. Stir in parsley and adjust salt.

Nutrition Facts:      

Calories (per serving): 427 kcal, Fat: 16 g, Cholesterol: 153 mg, Sodium: 346 mg, Potassium: 697 mg, Carbohydrates: 37 g, Protein: 36 g.

4. Kale Vegetable Soup

As we know, kale is one of the most nutrient-dense foods on the planet and is packed with antioxidants, vitamin C, and Vitamin K. This hearty soup combines Kale with other vegetables and white beans for a wholesome goodness.

• Preparation time: 25 minutes
• Cooking time: 30 minutes
• Servings: 8 persons

Ingredients

• 2 tbsp. olive oil
• 1 yellow onion (chopped)
• 1 can tomatoes (diced)
• 6 potatoes (peeled and cubed)
• 2 tbsp. garlic (chopped)
• 1 bunch kale (leaves chopped, stems removed)
• 8 cups water
• 6 cubes vegetable bouillon.
• 2 cans cannellini beans
• 1 tbsp. Italian seasoning
• 2 tbsp. dried parsley
• Salt and pepper according to taste

Method

1. Heat olive oil in a large pot and cook onion and garlic until soft.
2. Add in kale and let it wilt – for about 2 minutes.
3. Add in water, vegetable bouillon, tomatoes, potatoes, Italian seasoning, beans, and parsley. Let it cook for 25 minutes or until the potatoes are cooked thoroughly.
4. Adjust salt and pepper according to taste.

Nutrition Facts:

Calories (per serving): 277 kcal, Fat: 4.5 g, Cholesterol: 0 mg, Sodium: 372 mg, Potassium: 1042 mg, Carbohydrates: 50.9 g, Protein: 9.6 g.

5. Ramen Noodle Soup

Authentic Ramen soups of Japanese cuisine takes approximately 3 days to make. However, we bring you a quick 15-minutes recipe that gives similar richness and flavor.

• Preparation time: 5 minutes
• Cooking time: 10 minutes
• Servings: 4 persons

Ingredients

• 1 tbsp. neutral oil
• 1 tbsp. minced garlic
• ½ tsp. ginger (grated)
• 4 scallions (white and green parts, sliced)
• ½ tsp. chili sauce
• 3 cups chicken stock
• 3 cups beef broth
• 1 tbsp. fish sauce
• 1 tbsp. soy sauce
• 1 cup water
• 4 eggs (optional)
• 12 ounce package of ramen noodles

Method

1. Heat oil and add garlic, ginger, scallions, and chili sauce in a large pot over medium heat. Let it cook for 2 – 3 minutes or until the scallions start to soften.
2. Add chicken stock, beef broth, fish sauce, and soy sauce. Bring to boil.
3. Add eggs and noodles to the boiling soup and cook until the noodles are ready (3 – 5 minutes).
4. Instant ramen soup is ready.

Nutrition Facts:

Calories (per serving) 505 kcal, Fat 21 g, Cholesterol 5 mg, Sodium 2779 mg, Fiber 3 g, Carbohydrates 62, Protein 18 g.

6. Chicken Dumpling Soup

Easy to make, the chicken dumpling soup is another comfort food for the wintery nights that is hearty, wholesome, and of course –delicious.

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Servings: 8 persons

Ingredients for Soup

• 1 ½ pounds chicken breast (cut into small cubes)
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 4 celery stalks (thinly sliced)
• 4 carrots (thinly sliced)
• 4 tbsp. butter w/ olive oil and sea salt
• 1 tsp. mustard (grounded)
• 1/8 tsp. turmeric powder
• 1 bay leaf
• 64-ounces low-sodium chicken stock
• ¼ cup parsley (chopped)
• Pepper, according to taste

Ingredients for Dumplings

• ¾ cup flour
• 3 tbsp. Parmesan cheese
• 1 tbsp. fresh thyme leaves (finely chopped)
• ½ tsp. fresh rosemary (finely chopped)
• ½ tsp. salt
• ¼ tsp. black pepper powder
• ¾ cup whole milk

Method

1. In large pot, melt butter, with olive oil and salt over medium heat.
2. Add in onion, garlic, celery, and carrots. Let it cook for 8 – 10 minutes.
3. Add in mustard powder, turmeric, bay leaf, and chicken stock. Cover and allow it to cook over low heat for 15 minutes.
4. On the side, prepare dumplings by mixing all the ingredients into a dough-like consistency.
5. Once the soup base is cooked, add in the chicken and parsley.
6. Then add spoonful of dough into the soup and let it cook thoroughly for five minutes.
7. Remove the bay leaf and serve warm.

Nutrition Facts:

Calories (per serving): 274 kcal, Fat: 11 g, Cholesterol: 73 mg, Sodium: 440 mg, Fiber: 2 g, Carbohydrates: 18 g, Protein: 26 g.

7. Winter Vegetable and Lentil Soup

This soup is high in fiber, vitamins, and minerals – and offers a perfect solution to ward off the colds and bugs of the winter season.

• Preparation time: 10 minutes
• Cooking time: 30 minutes
• Servings: 2 persons

Ingredients

• 85 gms of organic red lentils
• 2 pcs. Of leeks, cut into slices
• 3 celery, cut into slices
• 2 tbsp. of good quality or home- made tomato puree
• Some thyme leaves (fresh or dried)
• 1 tsp. of coriander powder
• 3 big size garlic cloves (crushed)
• 2 carrots, cut in slices
• Only 1 tbs. of good quality vegetable (bouillon) stock powder

Method

1. Put lentils, carrots, celery, and leeks in a large pot with tomato puree, thyme leaves, garlic, vegetable bouillon powder, and coriander.
2. Pour over 1 ½ liters boiling water and stir well.
3. Cover and let it simmer for around 30 minutes or until the vegetables and lentils are cooked.
4. Serve warm with crusty homemade bread.

Nutrition Facts:

Calories (per serving): 264 kcal, Fat: 3 g, Carbohydrates: 37 g, Protein: 16 g, Sugars: 11 g, Fiber: 13 g.

8. Mulligatawny Recipe

The name Mulligatawny originates from the Tamil word Chili. This means that this soup is not for the faint-hearted and is filled with flavors of different spices. Give it a try to zest up your wintery nights.

• Preparation time: 30 minutes
• Cooking time: 45 minutes
• Servings: 5 persons

Ingredients

• 25 g butter
• 1 tbsp. sunflower oil
• 1 big onion
• Salt and black pepper for taste
• 2 small sized carrots (cubed)
• 2 crushed garlic cloves
• 1 small sized sweet potato (cubed)
• 1 tbsp. curry powder
• 2 sliced celery sticks
• 100 natural yogurt or sour cream
• 1 vegetable stock cube
• 1 apple (cubed)
• 1 liter water
• 1 tbsp. tomato puree
• 1 tbsp. mango chutney
• 100 g rice
• Fresh coriander and parsley for garnishing

Method

1. Melt butter and oil in a large pot and add in onion, garlic, carrots, celery, and sweet potato. Cover and let it cook for 10 minutes until the vegetables soften.
2. Add in apple pieces and sprinkle curry powder. Cook for 2 more minutes and continue stirring.
3. Melt stock cube with boiling water and add to the soup mixture.
4. Add in tomato puree and mango chutney. Let it simmer for 30 minutes on low heat, stirring occasionally.
5. In a different pan, boil water and add rice. Cook for 10 minutes or until the rice is tender. Drain the rice and rinse under running water until it is cold.
6. When the soup is ready, cool the soup and blend with a stick blender or food processor until smooth texture is formed.
7. Add rice and water for a good consistency.
8. Heat the soup and adjust salt and pepper.
9. Ladle the soup into deep bowls and top each with a spoonful of yogurt or sour cream. Garnish with coriander and parsley.

Nutrition Facts:

Calories (per serving): 245 kcal, Fat: 8 g, Fiber: 5 g, Carbohydrates: 36 g, Protein: 5 g.

9. Almond and Mushroom Soup

Easy to make, this soup is a lighter version of the original mushroom soup and is all you need for a comfortable wintery evening with loved ones!

• Preparation time: 15 minutes
• Cooking time: 15 minutes
• Servings: 4 person

Ingredients

• 400 grams Fresh button mushrooms (sliced)
• ½ cup almonds (blanched, peeled, and chopped)
• 1 tbsp. butter
• 2 medium onions (chopped)
• Salt (to taste)
• White pepper (to taste)
• 5 cups milk

Method

1. Heat butter in a deep, non-stick pan and add mushrooms and onion. Sauté for 2-3 minutes.
2. Add almonds and sauté for 2-3 minutes.
3. Add salt, pepper, 3-4 tbsp. water, and let it cook for 3-4 minutes.
4. Remove from heat and cool.
5. Blend the mixture along with 1 cup of milk until a smooth consistency is formed.
6. Transfer again to the pan and add remaining milk.
7. Stir and let it boil for a few minutes.
8. Garnish with almonds
9. Serve hot with soup sticks.

Nutrition Facts:

Calories (per serving): 299 kcal, Fat: 18.3 g, Cholesterol: 33 mg, Sodium: 210 mg, Fiber: 3.6 g, Carbohydrates: 21.1 g, Protein: 15.6 g.

10. Chicken and Parmesan Soup

The Italian style soup utilizes a slow cooker for cooking. Yes, the cooking time is longer than usual, but the end result is fantastic.

• Preparation time: 15 minutes
• Cooking time: 5 – 6 hours
• Servings: 8 persons

Ingredients

• ½ cup onion (chopped)
• 1 cup chopped red bell pepper
• Three cloves of fresh and finely chopped garlic
• 16 oz. of chicken breasts (boneless, skinless, cut into ½ inches piece)
• 1 cup of crushed tomatoes
• 32-oz. chicken broth
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup uncooked pasta

Ingredients for Topping

• ¼ cup of top quality butter
• 1 cup bread crumbs
• 5 cup measure of parmesan cheese (shredded)
• Chopped Italian parsley or even basil (as per your taste)

Method

1. Best to cook it on a small sized slow-cooker.
2. Firstly, add some onions, sauté the onions with garlic and salt and pepper.
3. Add some bell pepper, then mix in the crushed tomatoes.
4. Mix this spicy aromatic mixture with chicken, adding some broth to liquefy it.
5. Cover and cook on low flame up to six hours.
6. 30 minutes before you plan on serving the soup, add in pasta to the soup and cook on strong heat until the pasta softens.
7. In a separate pan, melt butter and fry breadcrumbs until they turn golden.
8. Top the soup with bread crumbs, cheese, and herbs.

Nutrition Facts:

Calories (per serving): 299 kcal, Fat: 18.3 g, Cholesterol: 33 mg, Sodium: 210 mg, Fiber: 3.6 g, Carbohydrates: 21.1 g, Protein: 15.6 g.

11. Fresh Salmon Chowder

The quick salmon chowder recipe is a perfect addition to your fancy parties. Serve it with bread, biscuit, or soup sticks and make it a meal of the day.

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Servings: 8 servings

Ingredients

• 3 tbsp. butter
• ½ cup celery (diced)
• 1/2 cup carrot (diced)
• ½ cup onion (finely chopped)
• 2 tbsp. all-purpose flour
• 1 2/3 cup chicken broth
• 2 cups potatoes (diced)
• 12 to 16 ounces fresh salmon (diced) (canned salmon can also be used)
• 1 cup peas
• 2 cups whole milk (or half-and-half)
• 2 cups cheddar cheese (shredded)
• 1 tbsp. fresh parsley
• Salt (according to taste)
• Black pepper (according to taste)

Method

1. Heat butter over medium heat. Add celery, carrot, and onion – sauté for 5 – 7 minutes until vegetables are tender.
2. Stir in the flour and mix until it is thoroughly incorporated.
3. Stir in chicken broth and add potatoes. Cover and let it cook for 15 – 18 minutes, stirring frequently.
4. Add salmon and peas. Cook for 2 – 3 minutes.
5. Add milk, cheese, and parsley. Add salt according to preference.
6. Cook until the cheese melts.
7. Serve with crackers.

Nutrition Facts:

Calories (per serving): 558 kcal, Fat: 38 g, Cholesterol: 126 mg, Sodium: 844 mg, Carbohydrates: 23 g, Protein: 31 g, Fiber: 3 g.

12. Hungarian Goulash

The traditional Hungarian recipe includes a combination of beef, vegetables, paprika and other spices for a perfect cold day lunch or dinner.

• Preparation time: 30 minutes
• Cooking time: 1 hour 30 minutes
• Servings: 6 persons

Ingredients

• 2 medium onions (chopped)
• 2 tbsp. butter
• 1 tsp. caraway seeds
• 2 tbsp. paprika
• ¼ cup flour
• 1 ½ pound stewing beef (cut into 1-inch cubes)
• 2 cups beef broth (you can alternate with water)
• 1 cup tomatoes (diced)
• 1 tsp. salt
• ¼ tsp. black pepper

Method

1. In a large pot, melt butter and add onion. Cook until the onion turns translucent. Then add paprika powder and caraway seeds.
2. In a separate bowl, sprinkle flour on beef cubes. Add beef to the onion mixture and cook for 2 -3 minutes.
3. Slowly add the beef broth or water, tomatoes, salt, and pepper.
4. Cover and let it cook for 1 ½ hours or until the beef is tender.
5. Serve warm with cool cucumber salad.

Nutrition Facts:

Calories (per serving): 427 kcal, Fat: 24 g, Cholesterol: 84 mg, Sodium: 662 mg, Carbohydrates: 26 g, Protein: 25 g, Fiber: 5 g.

13. French Onion Soup

A restaurant inspired recipe, the French onion soup can be a satisfying addition to your weekday dinners or served in separate bowls during your holiday parties with a home-made baguette and green salad.

• Preparation time: 15 minutes
• Cooking time: 50 minutes
• Servings: 4 persons

Ingredients

• ½ cup butter (unsalted)
• 2 tbsp. olive oil
• 4 cups onion (sliced)
• 4 cans beef broth
• 1 tsp. dried thyme
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese (diced)
• ¼ cup parmesan cheese (grated)
• Salt and pepper to taste

Method

1. Melt butter with olive oil in a large 8-qt pot. Add onions and cook until they turn translucent.
2. Add beef broth, thyme, salt, and pepper. You can also add 2 tbsp. dry sherry.
3. Let it simmer for 30 minutes.
4. Heat the oven broiler.
5. Ladle soup in individual oven-safe bowls. Put one slice of bread in each cup and top it with all the three cheeses.
6. Put the bowls on a cookie sheet and put it in preheated oven till cheese boils and turns golden brown in color.

Nutrition Facts:

Calories (per serving): 585 kcal, Fat: 43.9 g, Cholesterol: 98 mg, Sodium: 1578 mg, Carbohydrates: 27.9 g, Protein: 20.9 g, Fiber: 2.7 g.

14. 1-pot Vegetarian Minestrone Soup

Italian minestrone soup is a great way to enjoy a variety of vegetables during the cold, winter months. In fact, it is low-calorie and low-fat meal that is ideal for weight watchers. This particular recipe is a gluten-free variation.

• Preparation time: 5 minutes
• Cooking time: 25 minutes
• Servings: 6 person

Ingredients

• 2 tbsp. water
• 1/2 medium-sized onion (diced)
• 3 garlic cloves (crushed)
• 2 large-sized carrots (peeled and sliced in circles)
• 1 ½ cups green beans (chopped)
• ¼ tsp. sea salt and black pepper
• 1 small zucchini (sliced into circles)
• 1 can diced tomatoes (15-ounce)
• 6 cups vegetable broth
• 2 tsp. basil (dried or fresh)
• 2 tsp. oregano (dried or fresh)
• 1 tbsp. nutritional yeast
• red chili pepper flake (according to desired spice level)
• 1 tbsp. coconut sugar
• 1 can white beans or chickpeas (15-ounce) (rinsed and drained)
• 2 cups gluten-free pasta noodles
• 1 cup kale, spinach, or any green leafy vegetable (chopped)

Instructions

1. Add water, onion, and garlic in a large pot over medium. Stir for 3 minutes.
2. Add carrots, green beans, and salt and pepper. Stir and let it cook for a few minutes or until the vegetables soften.
3. Add zucchini, tomatoes, vegetable broth, basil, oregano, nutritional yeast, red chili pepper flake, coconut sugar, and beans. Let the soup come to a simmer.
4. Lower the heat and add pasta.
5. Cook for 10 minutes. Stir at intervals.
6. Add the green leafy vegetable and adjust seasonings as preferred.
7. Cook for another 3 – 4 minutes and serve warm.

Nutrition Facts:

Calories (per serving): 127 kcal, Fat: 2.4 g, Cholesterol: 0 mg, Sodium: 948 mg, Carbohydrates: 18.1 g, Protein: 9.2 g, Fiber: 4.7 g.

15. Pumpkin Soup

A popular thanksgiving dish of the United States, the Pumpkin Soup can be enjoyed well after the holiday is over. It is easy to prepare and can be freeze in batches for later too.

• Preparation time: 15 minutes
• Cooking time: 70 minutes
• Servings: 4 – 6 persons

Ingredients

• 4 tbsp. olive oil
• 4-pound sugar pumpkin
• 1 large yellow onion (chopped)
• 4 large garlic cloves (crushed)
• ½ tsp. sea salt
• ½ tsp. cinnamon powder
• ½ tsp. nutmeg powder
• 1/8 tsp. cloves
• Pinch of cayenne pepper
• Black pepper powder
• 4 cups vegetable broth
• ½ cup coconut milk (full fat)
• 2 tbsp. maple syrup or honey
• ¼ cup pepitas

Method

1. Warm up oven to 450 degrees F. Carefully cut the pumpkin in quarter slices and remove out the seeds.
2. Brush 1 tbsp. olive oil over the skin of the pumpkin and put it ‘cut-side’ face down on a parchment paper-lined baking tray. Let it cook in the oven for around 35 minutes or until the pumpkin skin becomes tender.
3. Once the pumpkin is cool, peel the pumpkin skin and discard the skin.
4. Heat the leftover 3 tbsp. olive oil in a large pot. Add onion, garlic, and salt. Stir for a few minutes until the onion turns translucent in color.
5. Add in pumpkin pulp, cinnamon, nutmeg, cloves, cayenne pepper, and black pepper. Add in the broth and bring to boil. Let it simmer for 15 minutes.
6. Add in coconut milk and maple/honey syrup. Simmer for another few minutes and remove from heat.
7. In a separate pan, toast the pepitas until they give out a fragrant. Let it cool.
8. Blend the soup mixture into a creamy consistency.
9. Adjust taste and ladle soup into separate bowls. Garnish with pepitas seed.
10. The soup can be refrigerated up to four days and freeze for around 3 months.

Nutrition Facts:

Calories (per serving): 309 kcal, Fat: 21.2 g, Cholesterol: 0 mg, Sodium: 824.6 mg, Carbohydrates: 31.7 g, Protein: 4.1 g, Fiber: 2.8 g.

Conclusion

Winters and soups go hand in hand. As Laurie Colwin once said, “To feel safe and warm on a cold, wet night – all you need is soup“. And with these ultimate soup recipes, you are all prepared to embrace the wintery nights with the right amount of warmth.

Give these recipes a try and let me know your favorite in the comments below!