Snow, wind, and freezing temperatures are what most people can expect during the chilly winter months. And it can most certainly be a drag, until you cozy up with a warm bowl of soup! Whether it’s a hearty soup loaded with ground beef or a creamy soup that’s velvety smooth, this list has all the winter soup recipes you need for the season. We’ve even thrown in a couple of chili recipes and stews for those winter dinner ideas that are stick-to-your-bones good.
Split Pea Soup with Ham
A creamy split pea soup with diced ham is a classic combo, but if you want to take things one step further, you can also add a leftover ham bone from the holidays to the pot to give the soup even more flavor.
- 3 tbsp. olive oil
- 2 c. diced ham
- 1 yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, chopped
- 1 lb. dried green split peas
- 8 c. chicken stock
- 1 tsp. dried thyme
- 1 bay leaf, optional
- 1/2 tsp. salt, plus more to taste
- 1/2 tsp. ground black pepper, plus more to taste
- Chopped fresh parsley, optional
- Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
- 2Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
- 3Add the peas, chicken stock, dried thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas “split” open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
- 4Season with the salt and black pepper. Serve topped with chopped parsley, if preferred.
Tip: If you have a leftover ham bone, toss that in the soup as well! It will infuse it with even more ham flavor.
Lobster Bisque
This creamy, elegant soup would be the perfect way to kick off a special holiday dinner. Try it for Christmas, New Year’s, or even Valentine’s Day throughout the winter.
2 (8-oz.) bottles clam juice
2 c. dry white wine, divided
4 medium lobster tails (18 to 20 oz.)
2 bay leaves
5 tbsp. unsalted butter, divided
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tsp. Creole seasoning or Old Bay, divided
5 garlic cloves, finely chopped and divided
3 tbsp. tomato paste
1/4 c. all-purpose flour
2 sprigs tarragon, plus more to serve
1 c. heavy cream
1 tbsp. sherry vinegar
Kosher salt, to taste
In a medium saucepan, combine the clam juice, 1 cup of white wine, and 3 cups of water. Bring the mixture to a boil over medium heat. Add the lobster tails and bay leaves, cover and steam until the lobster tails turn red, 5 to 7 minutes.
Remove the lobster tails, reserving the stock. When cool enough to handle, remove the lobster meat from the shells and return the shells to the reserved stock. Chop the meat into bite sized pieces, place it in a covered container, and refrigerate until ready to use. Return the stock to a boil over medium heat; reduce the heat to medium-low and simmer for 20 minutes more. Strain the stock and reserve. There should be about 4 cups of stock.
In a Dutch oven over medium heat, melt 4 tablespoons of butter. Add the onion, carrots, celery, and 1 ½ teaspoons of Creole seasoning. Cook, stirring frequently, until the vegetables are soft and golden, 5 to 7 minutes. Stir in 4 cloves of the finely chopped garlic; cook until fragrant, 1 minute. Stir in the tomato paste until the vegetables are coated. Sprinkle the mixture with the flour and cook until the raw flour smell is gone, 2 to 3 minutes.
Pour in the remaining 1 cup of wine, allowing the mixture to simmer and thicken. Gradually add the lobster stock and bring the mixture to a boil. Add the tarragon sprigs. Reduce the heat to medium-low and simmer until thickened slightly, 25 to 30 minutes.
Remove the mixture from the heat and remove the tarragon sprigs. Using a countertop blender, blend the mixture in batches until smooth. Return the mixture to the Dutch oven. Stir in the cream and sherry vinegar and warm over medium-low heat.
Meanwhile, in a small skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the remaining finely chopped garlic clove, the reserved lobster meat, and the remaining ½ teaspoon of Creole seasoning. Cook until heated through, 2 to 3 minutes. Season with salt, to taste.
Serve the bisque topped with the warm garlic butter lobster and chopped fresh tarragon.
Chicken Parm Soup
Everything you love about chicken parmesan in soup form! This fun comfort food mash-up is sure to become a family favorite.
- 2 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tbsp. Italian seasoning, plus more for topping
- 2 (14-oz.) can diced tomatoes
- 4 c. low-sodium chicken broth
- 2 c. ditalini, mini penne, or other small pasta
- 3 c. chopped or shredded rotisserie chicken
- Kosher salt and black pepper, to taste
- 3 oz. mozzarella cheese, shredded or thinly sliced
- Chopped fresh basil and red pepper flakes, for serving (optional)
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bay leaf, and Italian seasoning and cook, stirring, until the onion is softened, 4 to 5 minutes.
· Add the diced tomatoes, chicken broth, and 2 cups of water to the pot. Increase the heat to high and bring to a boil. Add the pasta, return to a boil, and cook until the soup is slightly thickened and the pasta is al dente, 8 to 10 minutes. Remove from the heat and stir in the chicken. Discard the bay leaf. Season with salt and pepper.
· Divide the soup among bowls and top with the mozzarella. Let the cheese melt for 1 minute. Top with chopped basil, Italian seasoning, and red pepper flakes, to serve.
Albóndigas (Mexican Meatball Soup)
There’s so much to love about this hearty Mexican soup, including homemade meatballs, veggies, and a flavorful broth. To keep things easy, you can form the meatballs and keep them chilled up to one day in advance.
1 large yellow onion, finely chopped and divided
1 c. chopped fresh cilantro, divided, plus more to serve
1/2 c. long-grain white rice
2 large eggs
4 garlic cloves, finely chopped and divided
2 tbsp. chopped fresh mint, optional
1 tbsp. plus 1 teaspoon dried oregano, divided
1 tbsp. kosher salt, divided, plus more to taste
2 tsp. ground cumin, divided
1 tsp. ground black pepper, divided
2 lb. ground beef (80/20)
2 tbsp. vegetable oil
4 medium carrots, peeled and sliced into 1/4-inch half-moons
1 medium jalapeño, seeded and diced
2 qt. beef broth
1 28-ounce can crushed tomatoes
2 dried bay leaves
3 medium russet potatoes, peeled and cut into 1/2-inch cubes
3 medium zucchini, sliced into 1/2-inch thick half-moons
Cooked rice, to serve
In a medium bowl, combine half the onion, ½ cup of cilantro, rice, eggs, 2 finely chopped garlic cloves, mint, if using, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Gently mix in the beef until well combined, making sure not to over mix. Form the mixture into meatballs, about 1 1/2 tablespoons in size. Place the formed meatballs on a sheet tray or cutting board; cover until ready to use.
In a large pot, heat the oil over medium heat. Add the remaining onion, carrot, jalapeño, the remaining 2 finely chopped garlic cloves, 2 teaspoons of oregano, 1 ½ teaspoons of salt, 1 teaspoon of cumin, and ½ teaspoon of pepper. Saute until softened, 3 to 5 minutes. Add the beef broth, tomatoes, and bay leaves. Add 2 cups of water, increase the heat to medium-high, and bring to a boil. Add the potatoes. Slowly add the meatballs, being careful not to break them. Simmer until the meatballs float and the potatoes are tender, 10 to 15 minutes.
Add the zucchini and the remaining ½ cup cilantro, cook until the zucchini has softened, 10 to 12 minutes. Remove the bay leaves and taste for salt.
Serve hot, over cooked rice, with extra cilantro.
Chicken Tortellini Soup
Cozy doesn’t even begin to describe this 30-minute meal. It’s a comforting twist on chicken noodle that uses cheese-filled tortellini instead.
- 2 tbsp. olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 cloves garlic, finely chopped
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. Italian seasoning
- 1/4 tsp. red pepper flakes
- 3 qt. chicken broth
- 3 1/2 c. shredded rotisserie chicken
- 1 (20-oz.) package refrigerated cheese tortellini
- 1/4 c. chopped fresh parsley
- Grated parmesan cheese, to serve
In a medium Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, and celery, and cook, stirring frequently, until the vegetables start to soften, 5 to 7 minutes. Add the garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking until fragrant, 1 minute.
Stir in the chicken broth and bring to a boil. Add the chicken and tortellini and simmer until the chicken is warmed through and the tortellini is tender, 3 to 5 minutes. Sprinkle with the fresh parsley and serve hot with grated parmesan cheese.
Lasagna Soup
It’s easier than lasagna but just as hearty and delicious! This soup is definitely worth a try if your family loves pasta.
2 tbsp. olive oil
1 lb. sweet Italian sausage, casings removed
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 c. dry white wine
1 14.5-oz. can whole plum tomatoes, crushed by hand
2 c. low-sodium chicken broth
1 tsp. dried oregano
1/2 tsp. kosher salt, plus more to taste
Pinch of red pepper flakes
6 lasagna noodles, broken into 1- to 2-inch pieces
4 c. baby spinach
For the Ricotta Dumplings:
- 1 c. fresh ricotta cheese
- 1/2 c. freshly grated parmesan cheese, plus more for topping
- 1/4 c. fresh basil, shopped
- 1/4 tsp. kosher salt
- Black pepper, to taste
Make the soup: Heat the olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 3 minutes. Add the garlic and onion and cook until softened, 3 to 4 minutes. Add the wine, bring to a simmer and cook until reduced and syrupy, 2 to 3 minutes.
Add the tomatoes, chicken broth and 3 cups water to the pot and bring to a simmer over medium heat. Stir in the oregano, salt and red pepper flakes. Bring to a simmer and cook until slightly thickened, about 7 minutes. Add the lasagna noodles and cook until just al dente, 6 to 7 minutes. Stir in the spinach and basil and cook until the spinach is wilted, about 3 minutes. Season with salt, if needed.
Make the ricotta dumplings: Stir together the ricotta, parmesan, basil, salt, and a few grinds of pepper in a small bowl.
Ladle the soup into bowls and dollop the ricotta dumplings on top (about 2 tablespoons per dumpling). Top with an extra sprinkle of grated parmesan and serve with bread.
Instant Pot French Onion Soup
Along with caramelized onions and a rich beef broth, every bowl of this cozy soup has piece of crusty bread and a layer of melty cheese
- 2 tbsp. butter
- 2 tbsp. olive oil
- 3 lb.yellow onions, thinly sliced
- 3 cloves garlic, chopped
- 1 tbsp. granulated sugar
- 6 sprigs of thyme, plus more leaves for garnish
- 3 tbsp. all-purpose flour
- 1/2 c. dry white wine
- 6 c. beef stock
- 2 tbsp. Worcestershire sauce
- 1 tsp.kosher salt
- 1/2 tsp. ground black pepper, plus more for serving
- 1 bay leaf
- 6 slices french bread, lightly toasted
- 1 tbsp. dijon mustard
- 8 oz. shredded gruyere or swiss cheese
Add the butter and oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Once the butter is melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
Add the thyme sprigs. Set to SAUTE and cook 18–20 minutes, stirring occasionally, until onion broth is light golden in color.(You don’t want the onions to get too mushy.) Combine the flour and wine in a small bowl. Add wine mixture and cook for 1–2 minutes. Stir in the broth, Worchestershire sauce, salt, pepper, and bay leaf.
Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf and thyme sprigs.
Preheat a broiler to high heat. Spread the mustard over top of each bread slice. Spoon the soup into 6 individual ovenproof ramekins. Top each with 1 bread slice and sprinkle the cheese evenly over top.
Place the ramekins on a rimmed baking sheet. Broil 1–2 minutes or until the cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.
Posole
If you’ve never heard of this mildly spicy Mexican soup, get ready to meet your new favorite dinner. It’s packed with chunks of slow-cooked pork flavored with smoky cumin and loads of dried chiles,perfect for a cold day!
3 oz. dried guajillo or ancho chiles
8 c. reduced-sodium chicken broth, divided
1 tbsp. cumin
1 tbsp. salt
1 tsp. ground black pepper
3 lb. pork shoulder, cut into 2" pieces
3 tbsp. vegetable oil
1 yellow onion, chopped
6 garlic cloves, chopped
2 tsp. dried oregano
2 bay leaves
3 15-oz. cans white or yellow hominy,
rinsed and drained
Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
Lime wedges, for serving
Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can.
Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.
Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.
In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork.
In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You’re going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more.
Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like
Cream of Asparagus Soup
This soup is as tasty as it is pretty! With just a few key ingredients, this veggie-forward recipe is an excellent option for a quick dinner year-round. Save the asparagus tips, then use them to garnish each bowl
- 1 lb. asparagus, ends trimmed
- 1 tsp. kosher salt, plus more to taste
- 3 tbsp. salted butter
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 3 tbsp. all-purpose flour
- 2 c. half-and-half
- 1/2 tsp. ground coriander
- Black pepper, to taste
Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
· When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
· Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
· Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.
Beef Stew with Beer and Paprika
When the weather gets chilly, there’s nothing cozier than a piping hot bowl of beef stew. As Ree says, it’s “perfect for warming your soul.”
- 3 tbsp. olive oil
- 1 tbsp. butter
- 2 lb. stew meat
- 1 whole medium onion, diced
- 3 cloves garlic, minced
- 1 can (12 oz. size) beer
- 4 c. beef stock (or 4 cups water + 4 beef bouillon cubes)
- 2 c. water (additional, if needed)
- 1 tbsp. Worcestershire sauce
- 2 tbsp. tomato paste
- 1/2 tsp. paprika
- 1/2 tsp. Kosher salt
- Freshly ground black pepper
- 1 1/2 tsp. sugar
- 4 whole carrots, washed, unpeeled, and roughly sliced
- 4 whole new potatoes, quartered
- Minced parsley (optional)
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
· Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
· *UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.
· Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
· Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.
Outside is super cold,more than usually (Freezer days)
Xoxo,
Julia
