4 Soup Recipes to Keep You Warm This Winter


Brrrrr. I am definitely not a fan of winter. When the cold temperatures arrive, I rather stay warm in the house and not venture out unless it’s necessary, enjoying a little bit of comfort food. The best comfort food that you could snuggle up to would big a big bowl of hearty soup. These soup recipes would be a great way to deal with those unbearably cold days.

1. Quick & Easy Minestrone Soup

1 onion, chopped
½ stick pepperoni, chopped
½ lb fresh spinach, chopped
2 cans Campbell’s minestrone soup
1 can butter beans
1 can green beans

Place all the ingredients into a pot. Heat for ½ hour and serve.

2. Homemade Chicken Noodle Soup

2 chicken breast boiled
14 teaspoons chicken soup base
14 cups water
1 stick real salted butter
1 cup sliced carrots
2 stalks chopped celery
1 small onion
1 package wide egg noodles
salt and pepper, to taste

In a large stock pot, melt butter. Add celery, carrots and onions. Sauté until onions are clear, but do not brown. Add water and soup base. Add chicken and bring to a boil until carrots are tender. Add egg noodles, salt and pepper.

3. Winter Tarragon Tomato Soup

1 ½ cup chopped onion
½ cup butter
1 quart canned tomatoes
½ cup dry white wine (or Vermouth)
1 tablespoon sugar
1 teaspoon dried tarragon
Light sour cream

In a large saucepan, set over medium heat. Sauté onion in the butter until it starts to turn golden, stirring constantly for even color. Add tomatoes, juice and all and mash down with a potato masher.

Add the wine, sugar, tarragon and salt. Cover, turn down the heat and simmer the soup for 45 minutes. Turn the heat off. Prepare the rest of the dinner.

Purée the soup in a blender and push through a sieve. Heat, tasting for salt. Serve soup with a dollop of cold sour cream on each bowl and chopped chives or parsley sprinkled on top.

4. Homemade Tomato Soup

3 lbs freshly picked tomatoes
8 oz chicken broth or water
½ cup chopped celery
2 tablespoon fresh basil
½ cup chopped onion
1 cup milk (or half and half)

Combine tomatoes and broth. Stew for 30 minutes on low heat. Strain into a bowl, remvoing seeds and skins. Return to the pot.

Stir in 1 ½ – 2 tablespoons of flour. Add celery, basil and onion.

Cook over very low heat until mixture has thickened to desired consistency. Stir in 1 cup milk or half-and-half during last 10 minutes.

Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.

What is your favorite soup during the winter?

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