Inspire Delicious Soup Recipes for the Winter 2021 Season

Soup's on! During the cooler months of the winter season, there is nothing more comforting than enjoying a warm bowl of hearty, satisfying soup. Soup symbolizes the winter season. The two go hand-in-hand, or rather, they go spoon-in-mouth.

Soup helps when you're feeling under the weather, and there's plenty for the whole family. Savor every drop of delicious flavors in your soup bowl this season with five soup recipes that need to become staples in your home kitchen. After trying these recipes, you will want to make sure you have the ingredients ready in your food pantry so you can whip up these soups on a frigid winter evening. Yum! 

1. Traditional Creamy Potato Soup 

Let's start with one of the most traditional and popular soup recipes: creamy potato soup. This is probably my favorite type of soup. I must admit: I'm really picky about my potato soup. It needs to be just right. It shouldn't be too creamy, too lumpy, or too thin. It should have just the right consistency. 

But, once I found Ree Drummond's recipe (AKA The Pioneer Woman) in her Dinnertime cookbook, I never went back to any other potato soup recipes. It's perfect!

• 1 medium yellow onion, sliced
• 3 carrots, scrubbed and diced
• 3 celery stalks, diced
• 6 small russet potatoes, peeled and diced
• 1/2 tsp. salt, to taste
• 1/2 tsp. ground black pepper, to taste
• 8 c. low-sodium chicken or vegetable broth
• 1.5 c. milk (I used skim milk.)
• 1 Tbsp. minced parsley
• 1 c. grated cheese
• Bacon bits

In a large pot over medium-high heat, saute the onion, carrots, and celery. Stir and cook for two minutes, or until the onion has softened. Then, add the potatoes, salt, and pepper, and cook for an additional five minutes.

Add the broth and bring the mixture to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. 

In a small bowl, whisk together the flour and one cup of milk. Then, pour the mixture into the soup, stir to combine, and allow the soup to cook and thicken for five minutes. Working in batches, remove half of the soup from the pot and pour it into a blender. Puree the soup until it's smooth and then pour the pureed soup back into the pot with the rest of the soup.

NOTE: I didn't puree the soup in a blender because I prefer a thicker potato soup. If you're like me, you can omit this step. 

Add the additional 1/2 cup of milk to the pot, parsley, and stir the soup. After this, you're ready to spoon your warm soup into a bowl! Top with cheese, bacon bits, and crackers or croutons. You're ready to settle down for a delicious warm bowl of comfort food for a chilly winter evening. Enjoy! 

2. Cheesy Broccoli Soup in a Bread Bowl 

Broccoli cheddar soup (photo/12tomatoes.com).

Let's continue with another popular type of soup: broccoli soup. This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread. Yum, yum! You can make it in a bread bowl, like I did, or serve it in a soup bowl. But trust me, once you make this soup, you will be craving for more! 

• 4 c. fresh broccoli florets
• 1 large carrot, peeled and chopped
• 6 c. chicken broth
• 2 c. milk (I used skim milk.) 
• 1/4 tsp. ground black pepper, to taste
• 1/4 c. flour 
• 2 1/2 c. shredded cheddar cheese
• 6 small round bread loaves, optional 

Broccoli cheddar soup (12tomatoes.com).

In a large stockpot, cook the carrots and broccoli in the chicken broth for about 10 minutes, or until the vegetables are tender. Then, add the two cups of milk and cook until the vegetables are tender once again. Add the black pepper. 

In a separate mixing bowl, make a thickening for the soup by whisking 1/4 cup of flour and enough milk to thicken. Add this mixture to the stockpot. Stir and simmer for about 10 minutes. You might need to keep adding flour and milk until the soup thickens. Stir in the cheese until it melts. 

If you're going to serve the soup in bread bowls, cut a slice off the top of each bread loaf. Hollow out the bottoms, leaving 1/4-inch-thick shells. Pour the soup into the bread bowls just before serving warm. Enjoy! 

3. Classic Minestrone Soup 

Minestrone soup is another fan favorite. As a hearty Italian vegetable soup, it's made with a tomato-based broth with pasta. Minestrone soup was traditionally made to use up leftover vegetables, so feel free to use any seasonal vegetables you have in your pantry. This recipe, inspired by Joanna Gaines' Magnolia Table Volume 2, is perhaps the most hearty soup recipe you can prepare this winter season. 

• 3 Tbsp. olive oil
• 1/2 white onion (about 1 medium), cut into small dices 
• 1 medium zucchini, cut into medium dices
• 1 medium yellow squash, cut into medium dices
• 2 large carrots, cut into medium dices
• 3 celery stalks, cut into medium dices
• 14.5-oz. can crushed tomatoes
• 14.5-oz. can diced tomatoes
• 4 c. (1 quart) chicken broth
• 4 c. (1 quart) vegetable broth
• 1 tsp. dried basil
• 1 tsp. salt, to taste
• 1 tsp. ground black pepper, to taste
• 1 c. large or small shell pasta
• 15.5-oz. can kidney beans, rinsed well and drained (Not pictured in my recipe.)
• 15-oz. can cannellini beans, rinsed well and drained (Not pictured in my recipe.)
• 3 c. baby spinach
• 1/2 c. (2 oz.) grated Parmesan cheese 
• 3 Tbsp. fresh basil, chopped 

In a large soup pot, heat the olive oil over medium heat. Add the onion, zucchini, yellow squash, carrots, and celery and cook, stirring constantly, until the vegetables are tender, for approximately five minutes. 

Stir in the crushed tomatoes, diced tomatoes, chicken broth, vegetable broth, basil, salt, and pepper. Bring to a boil over medium-high heat. Then, reduce the heat to medium-low and simmer for 20 minutes, or until the flavors are melded. 

Add the pasta and cook until tender, for about 12 minutes. Add the beans and spinach, and cook until the spinach is wilted, for about two minutes. 

Ladle into soup bowls and top with Parmesan cheese and fresh basil. Serve warm. Enjoy! 

4. Creamy Vegetable Soup 

This creamy vegetable soup is pure comfort food. It's loaded with your favorite vegetables (including broccoli, carrots, potatoes, and corn), bacon, and cheese, combined with a rich creamy broth that's hard to resist. 

The soup reminds me of a corn chowder recipe, but it's also similar to a broccoli or potato soup recipe. You'll want to try this recipe (inspired by Valentina's Corner) that tastes like a farmer's market inside your soup bowl. It will become a staple in your home. Trust me on this. 

• 8 oz. bacon, cooked
• 1 carrot, sliced
• 2 c. medium broccoli florets
• 4 potatoes, cubed
• 32 oz. chicken broth
• 1 c. water
• 1 c. corn (canned or frozen) 
• 2 c. milk (I used skim milk.)
• 3 Tbsp. all-purpose flour
• 1 tsp. salt, to taste
• 1/2 tsp. ground black pepper, to taste
• 1.5 c. shredded cheddar cheese

Cube the bacon and cook in a large pot with a thick bottom. Once the bacon is cooked, remove it from the pot and set it aside. You can leave the bacon grease in the pot. 

Slice the carrot and cut the broccoli into medium florets. Cube the potatoes into even-sized cubes and add to a bowl of water to keep from browning. Set aside. 

In a large pot, saute the carrots until they're tender. Pour in the chicken broth, water, and add the potato cubes. Bring to a boil and cook for approximately 10 minutes, or until the potatoes are just about cooked. Stir in the corn and broccoli florets, and cook until the broccoli is fully cooked. 

Whisk together the milk and flour and add to the pot, along with the salt and pepper. Turn to low heat, and add the bacon back into the pot with the cheese. Cook until the cheese completely melts, stirring frequently. Serve warm. Enjoy! 

5. Vegetable Tortellini Soup

This recipe for vegetable tortellini soup is one of the easiest soup recipes you'll ever find. So, if you're in the mood for soup and you want something quick, don't go looking anywhere else. I've got you covered. The recipe is inspired by Ree Drummond, AKA The Pioneer Woman. 

• 8 c. (2 quarts) beef broth
• 6-oz. can tomato paste
• 10-oz. pkg. frozen mixed vegetables
• 9-oz. pkg. fresh cheese tortellini
• 1/2 c. milk (I used skim milk.) 
• 1/2 tsp. dried parsley flakes
• 1/2 tsp. dried basil 
• Salt and ground black pepper, to taste 

In a medium-sized pot, bring the beef broth to a simmer over medium-high heat. Add the tomato paste and stir until well combined. It should look like a light tomato broth. Add the frozen vegetables and allow to simmer. 

Add the cheese tortellini and cook until they're tender (approximately 3-5 minutes). Add the milk and stir until it's nice and creamy. Add the parsley, basil, and salt and pepper to taste. Stir to combine. Serve warm. Enjoy! Yes, it's just that easy! 

---

Of course, there are many more soup recipes you can try, but these are some of my personal favorites. There's nothing like eating a warm bowl of soup on a cold winter evening. It's one of the most essential foods for this time of the year. 

So, get ready to savor every drop of delicious, hearty flavors in a soup bowl this season. Soup is the king of the kitchen right now, and I wouldn't have it any other way. 

Stay warm, friends! 

-KJL-