10 Cozy Winter Soup Recipes to Warm Your Soul

Winter is the perfect time to warm up with a bowl of hearty soup, and there’s nothing quite like the comfort they bring on chilly days. Here’s a collection of 10 cozy winter soup recipes that are quick to whip up and sure to satisfy, featuring a variety of flavors to keep things interesting all season long.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a warm hug in a bowl. This classic dish combines ripe tomatoes with fresh basil, resulting in a smooth, velvety texture and a rich, comforting flavor that’s perfect for chilly days. Whether you enjoy it on its own or paired with a grilled cheese sandwich, this soup is sure to bring a smile to your face.

This recipe is simple to make, taking just about 30 minutes from start to finish. With a handful of ingredients, you can whip up a delicious meal that feels fancy without being complicated. Let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 1 cup vegetable broth
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
2. Add crushed tomatoes, vegetable broth, sugar, salt, and black pepper to the pot. Bring to a simmer and let it cook for 15 minutes.
3. Using an immersion blender, blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
4. Return the soup to the pot, stir in the heavy cream and chopped basil, and heat through for another 5 minutes. Adjust seasoning if needed.
5. Serve hot, garnished with fresh basil leaves.

Classic French Onion Soup

Classic French onion soup is a warm and hearty dish, perfect for chilly winter nights. It boasts a rich, savory flavor from caramelized onions, enhanced by a splash of white wine and topped with gooey melted cheese. This soup is not only comforting but also surprisingly simple to make, making it a great choice for both beginner and seasoned cooks.

The combination of sweet onions, fragrant herbs, and crusty bread gives each bowl a delightful texture and depth of flavor. It’s a timeless recipe that evokes that cozy feeling of dining in a quaint French bistro. Let’s get started on making this delightful winter soup!

Ingredients

• 4 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 8 slices of French bread
• 2 cups grated Gruyère cheese
• Freshly ground black pepper, to taste

Instructions

1. Caramelize the Onions: In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions, salt, and sugar. Cook, stirring frequently, for about 30-40 minutes until the onions are deeply caramelized.
2. Add the Broth: Pour in the white wine and deglaze the pot, scraping up any brown bits. Add the beef broth, thyme, and bay leaf. Bring the soup to a simmer, then reduce the heat and let it cook for another 20 minutes.
3. Prepare the Bread: While the soup simmers, preheat the oven to 350°F (175°C). Place the slices of French bread on a baking sheet and toast until golden brown, about 10 minutes.
4. Assemble the Soup: Remove the bay leaf from the soup. Ladle the hot soup into oven-safe bowls. Top each bowl with a slice of toasted bread and sprinkle generously with Gruyère cheese.
5. Broil: Place the bowls on a baking sheet and broil in the oven until the cheese is bubbly and golden, about 2-3 minutes. Serve hot and enjoy!

Roasted Butternut Squash Soup

Roasted butternut squash soup is a cozy dish that perfectly captures the essence of winter. With its creamy texture and sweet, nutty flavor, this soup is comfort in a bowl. Plus, it’s simple to make and requires minimal ingredients, making it a great option for a weeknight dinner or a gathering with friends.

This soup is not only satisfying but also packed with nutrients. The roasting process enhances the natural sweetness of the squash, resulting in a rich and delightful taste. Whether you’re serving it with crusty bread or a fresh salad, this soup is sure to warm you up.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Pumpkin seeds for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for about 25-30 minutes until tender.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cumin, cooking for another minute.
3. Add the roasted squash and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to blend the flavors.
4. Using an immersion blender, blend the soup until smooth. If you prefer a creamier texture, stir in the heavy cream and warm through.
5. Serve hot, garnished with pumpkin seeds and a drizzle of cream if desired.

Spicy Sweet Potato and Lentil Soup

This Spicy Sweet Potato and Lentil Soup is a warm and comforting dish that’s perfect for chilly winter days. The combination of sweet potatoes and lentils creates a hearty texture, while the spices add a nice kick that brightens the flavor. It’s simple to prepare and makes for a delicious meal that can be enjoyed on its own or paired with crusty bread.

Each spoonful is rich in nutrients and bursts with flavor, making it a favorite for both lunch and dinner. Plus, it’s easy to customize with your favorite spices or vegetables. Let’s get cooking!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup brown or green lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 6 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.
2. Add the diced sweet potatoes, lentils, cumin, coriander, and cayenne pepper. Stir well to coat the sweet potatoes and lentils with the spices.
3. Pour in the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Season with salt and pepper to taste. If the soup is too thick, you can add more broth or water to reach your desired consistency.
5. Serve hot, garnished with fresh cilantro or parsley, and enjoy with a slice of crusty bread!

Hearty Beef and Barley Soup

Hearty Beef and Barley Soup is the perfect winter dish. This comforting soup combines tender beef with wholesome barley and a medley of vegetables, creating a rich and satisfying flavor profile. It’s a simple recipe that brings warmth and coziness on cold days.

The taste is savory with a hint of earthiness from the barley, making it a fulfilling meal on its own. Plus, it’s easy to prepare, allowing you to enjoy a homemade bowl of deliciousness without spending hours in the kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 pound beef stew meat, cut into cubes
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the beef and brown on all sides.
2. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until softened.
3. Pour in the beef broth and bring to a boil. Stir in the barley, thyme, bay leaf, salt, and pepper.
4. Reduce the heat and let it simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
5. Remove the bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.

Chicken and Wild Rice Soup

Chicken and wild rice soup is the perfect comfort food for chilly winter nights. This hearty soup combines tender chicken, nutty wild rice, and a medley of vegetables, creating a warm and satisfying dish. Its creamy texture and savory flavors make it a family favorite, and it’s surprisingly simple to whip up in just one pot.

This soup is not only delicious but also nutritious, packed with protein from the chicken and fiber from the wild rice. You can easily customize it by adding your favorite vegetables or herbs. Serve it with some crusty bread for a complete meal that will keep you cozy all winter long.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Stir in the garlic and cook for an additional minute.
3. Add the rinsed wild rice, chicken broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the rice is tender.
4. Return the cooked chicken to the pot, then stir in the heavy cream. Season with salt and pepper to taste. Heat through for another 5 minutes.
5. Serve hot, garnished with fresh parsley.

Rustic Split Pea Soup with Ham

This rustic split pea soup with ham is the perfect comfort food for chilly winter days. It’s hearty and satisfying, with a rich, smoky flavor that comes from the ham, perfectly complemented by the earthy notes of split peas. The combination creates a warm and inviting bowl that feels like a cozy hug.

Not only is this recipe simple to make, but it also uses pantry staples, making it accessible any time. With just a few ingredients and minimal prep, you can whip up a delicious soup that will fill your kitchen with wonderful aromas. Whether you’re serving it for dinner or enjoying leftovers for lunch, this soup is sure to warm you up!

Ingredients

• 1 pound split peas, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup diced ham
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Stir in garlic and cook for an additional minute until fragrant.
3. Add split peas, broth, diced ham, thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
4. Cover and simmer for about 45 minutes, or until the peas are tender.
5. For a creamier texture, use an immersion blender to puree a portion of the soup, then stir to combine. Adjust seasoning as needed.
6. Serve warm with crusty bread on the side.

Mushroom and Caramelized Onion Soup

Mushroom and caramelized onion soup is a heartwarming dish perfect for chilly winter days. The rich, earthy flavors of the mushrooms paired with the sweetness of caramelized onions create a comforting bowl of goodness. This soup is also simple to make, making it ideal for both novice cooks and seasoned chefs.

The combination of sautéed mushrooms and onions cooked slowly brings out their natural sweetness, while a splash of broth ties everything together for a creamy, satisfying treat. Served with crusty bread, it’s a delightful meal that warms you from the inside out.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized, about 15-20 minutes.
2. Stir in the sliced mushrooms and cook until they are tender, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Return the soup to the pot.
5. Stir in the heavy cream and thyme. Season with salt and pepper. Heat through before serving.
6. Serve hot with crusty bread on the side.

Creamy Potato Leek Soup

Creamy Potato Leek Soup is a comforting dish that warms you from the inside out. With its smooth texture and rich flavor, this soup is perfect for chilly winter evenings. The combination of potatoes and leeks gives it a deliciously mild taste, while hints of herbs add a layer of complexity. Plus, it’s super easy to whip up, making it a go-to recipe for busy weeknights.

This soup is not just tasty; it’s also versatile. You can enjoy it on its own or serve it with crusty bread for a complete meal. The creamy base can be adjusted to your liking, whether you prefer it thick or slightly more brothy. Gather your ingredients, and let’s make this delightful soup!

Ingredients

• 4 large leeks, cleaned and chopped
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped leeks and onion, cooking until softened, about 5 minutes.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then lower the heat and simmer for about 20 minutes, or until the potatoes are tender.
3. Stir in the thyme, salt, and pepper. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Return the soup to the pot and stir in the heavy cream. Heat gently until warmed through, then adjust seasonings to taste.
5. Serve hot, garnished with chives or a drizzle of cream if desired.

Minestrone Soup with Kale

Minestrone soup with kale is a hearty and wholesome dish, perfect for chilly winter days. This Italian classic combines a medley of vegetables, beans, and pasta, all simmered in a flavorful broth. The kale adds a robust texture and a nutritional boost, making this soup both satisfying and nourishing.

This recipe is simple to make, even for beginner cooks. With just a few basic ingredients and straightforward steps, you can whip up a delicious pot of minestrone that will warm you from the inside out. It’s great for meal prep, too—just store leftovers in the fridge for a quick lunch or dinner!

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow)
• 2 cups chopped kale
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes until softened.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the diced tomatoes, vegetable broth, white beans, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Add the pasta and kale to the pot, cooking until the pasta is al dente, about 8-10 minutes.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.