Winter is right around the corner! With temperatures dropping, there’s no better way to stay warm than with soup recipes.
Keep scrolling for eight easy meals to whip up this season.
Winter is right around the corner! With temperatures dropping, there’s no better way to stay warm than with soup recipes.
Keep scrolling for eight easy meals to whip up this season.
Change up the spices in this old favorite to suit your own taste.
INGREDIENTS
Broth
1 3-4 lb chicken
3 stalks celery, halved
2 medium carrots, halved
1 onion, halved
5 plum tomatoes, quartered
3 sprigs parsley
3 sprigs dill
1 tsp coriander seeds
1 tsp black peppercorns
2 whole cloves Kosher salt
Matzo Balls
4 large eggs
3 tbsp grated shallot or onion, squeezed dry
1 small clove garlic, finely grated
1 tsp lemon zest, finely grated
¼ tsp ground ginger
1 tbsp fresh dill, finely chopped, plus small sprigs for topping
1 tbsp minced fresh parsley
1 cup matzo meal Kosher salt
INSTRUCTIONS
Broth
1. Place the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 tsp salt in a large pot. Add enough cold water to cover food by 1 inch.
2. Bring to a simmer over medium high heat. Reduce heat to maintain a low simmer and cook, skimming off the foam occasionally, for about 3 hours.
3. Strain, discarding solids. Cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.)
4. Skim off the fat, and save 2 tbsp fat for the matzo balls.
Matzo Balls
1. Whisk eggs and reserved chicken broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, ¼ cup of the prepared broth and 1¾ tsp salt.
2. Cover and chill at least 2 hours or overnight. Roll dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
Soup
1. Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer. Cover and cook until the balls are tender, about 35 minutes.
2. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.
Serves 6
This soup is perfect for pairing with a grilled cheese sandwich.
INGREDIENTS
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp unsalted butter
1 medium onion, chopped
3 cloves garlic, smashed and peeled Kosher salt
2 tbsp unbleached all-purpose flour
1 28-oz can whole peeled tomatoes in juice
2 cups low-sodium chicken or vegetable broth
2 basil sprigs, plus more leaves, sliced if large, for serving
Black pepper
INSTRUCTIONS
1. Heat oil and butter in a large saucepan over medium-high heat.
2. When butter melts, add onion, garlic and 2 tsp salt. Cook, stirring often, until soft and golden, about 6 to 8 minutes. Stir in flour; cook 1 minute. Add tomatoes and juice, broth and basil sprigs.
3. Bring to a boil, cover, reduce heat to low, and simmer until tomatoes are very soft and breaking down, about 20 minutes. Discard basil sprigs and let soup cool slightly.
4. Working in batches, puree soup in a blender (or use an immersion blender) until smooth; return to pot. Season to taste with salt and pepper.
5. To serve, warm over medium-low heat, divide among bowls, and top with basil leaves, a drizzle of oil and more black pepper.
Serves 4
Nothing beats this home-brewed soup on a cold, rainy day.
INGREDIENTS
1 lb chicken parts
2 stalks celery, including leafy tops, cut into
3-inch pieces
1 whole chicken, thoroughly rinsed Kosher salt to rub inside chicken
1 large whole onion, unpeeled
1 large whole carrot, peeled
1 medium whole parsnip, peeled
2 tsp kosher salt
¼ tsp black pepper
1 bunch of dill, washed and tied with a string
Cooked egg noodles
INSTRUCTIONS
1. Pour 12 cups of cold water into a large stockpot. Add chicken parts and celery. Bring to a boil. While water is heating, rub the inside of whole chicken with salt.
2. Add chicken to the pot, cover, reduce heat and simmer for 30 minutes. Test chicken with a fork to make sure it’s tender and fully cooked. Carefully remove it to a platter. Leave chicken parts in pot.
3. Add onion, carrot, parsnip, salt and pepper. Simmer soup for 1 hour and 15 minutes.
4. When chicken cools, remove skin and bones and cut meat into bite-size pieces.
5. Strain soup and discard all solids except carrot. Return soup to pot and bring to a simmer. Drop in dill bundle for 1 minute and remove. Slice carrot and add to pot. Add chopped chicken to pot.
6. Add cooked egg noodles and season with salt and pepper to taste.
Serves 8
This simple and creamy soup is perfect for any autumn day, with the beautiful color to match!
INGREDIENTS
1 large butternut squash, peeled and cubed (seeds removed)
2 potatoes, peeled and chopped
3 tbsp extra-virgin olive oil Kosher salt and black pepper
1 tbsp unsalted butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp fresh thyme, plus more for garnish
4 cups low-sodium chicken broth
INSTRUCTIONS
1. Preheat oven to 400 degrees. On a large baking sheet, toss butternut squash and potatoes with 2 tbsp olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
2. Meanwhile, in a large pot over medium heat, melt butter and remaining 1 tbsp olive oil. Add onion, celery and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper and thyme.
3. Add roasted squash and potatoes to pot and pour over chicken broth. Simmer for 10 minutes.
4. Using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
5. Serve garnished with thyme.
Serves 4
The secret to making this rich soup is properly caramelizing the onions.
INGREDIENTS
½ cup unsalted butter
2 tbsp olive oil
4 cups onions, sliced
4 10.5-oz cans beef broth
2 tbsp dry sherry (optional)
1 tsp dried thyme
Salt and black pepper
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese
INSTRUCTIONS
1. Melt butter with olive oil in an 8-qt stockpot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
2.Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
3. Preheat broiler.
4. Ladle soup into oven-safe serving bowls and place 1 slice of bread on top of each. Layer each slice of bread with a slice of provolone, ½ slice diced Swiss and 1 tbsp Parmesan cheese.
5. Place bowls on baking sheet and broil until cheese bubbles and browns slightly. Do not overcook.
Serves 4
Set this up in the morning, and come home to goodness in a bowl.
INGREDIENTS
1½ lb boneless, skinless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced 1 medium onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
2 bay leaves
1 tsp Italian seasoning, or more to taste
1 cup whole milk
1 cup heavy cream
¼ cup flour
2 cups cheese tortellini
Salt and black pepper
Chopped fresh parsley for serving
INSTRUCTIONS
1. In a 6-qt slow cooker, add chicken, carrots, celery, onion, garlic, chicken broth, bay leaves and Italian seasoning. Cook on low for 6 hours.
2. Remove the cooked chicken from the slow cooker and shred. Add back to the slow cooker.
3. In a small bowl, whisk together milk, heavy cream and flour. Add to slow cooker along with the tortellini. Cook for 15 minutes, or until tortellini are cooked through and the soup has thickened.
4. Discard bay leaves, season with salt and pepper, and serve immediately with chopped parsley, if desired.
Serves 6
The best cuts of beef to use are flank steak, chuck roast and brisket. The soup embraces their flavor and fat.
INGREDIENTS
4 lb beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tbsp salt
2 pods star anise
2½ tbsp fish sauce
1 8-oz package dried rice noodles
1½ lb beef top sirloin, thinly sliced
½ cup chopped cilantro 1 tbsp chopped scallion
1½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce (optional)
¼ cup chili-garlic sauce, like sriracha (optional)
INSTRUCTIONS
1. Preheat oven to 425 degrees.
2. Place beef bones on a baking sheet and roast until browned, 1 hour.
3. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
4. Place bones, onion, ginger, salt, star anise and fish sauce in a large stockpot and cover with water. Bring to a boil and reduce heat to low.
5. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
6. Place rice noodles in large bowl filled with room-temperature water and soak for 1 hour. Bring a large pot of water to a boil. Place soaked noodles in the boiling water for 1 minute. Bring stock to a simmer.
7. Divide noodles into 4 bowls; top with sirloin, cilantro and scallion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.
8. Serve with bean sprouts, Thai basil, lime wedges, and hoisin sauce and chili-garlic sauce on the side.
Serves 4
This traditional soup is packed with nutrients and great for switching up your typical taco routine.
INGREDIENTS
2 tbsp vegetable oil
1 small onion, diced
2 tbsp garlic, minced
2 jalapeños, seeded and finely diced
6 cups low-sodium chicken broth
1 4.5-oz can fire-roasted diced tomatoes
1 4.5-oz can black beans, rinsed and drained
3 boneless, skinless chicken breasts
2 limes, juiced, plus wedges for garnish
1 cup roughly chopped fresh cilantro leaves
1 8-in flour tortilla, grilled, cut into thin strips
1 avocado, pitted and sliced
1 cup shredded Monterey Jack cheese
Salt and black pepper
INSTRUCTIONS
1. Heat oil in a large pot over medium heat. Add onion and cook for 2 minutes. Once the onion is soft, add garlic and jalapeños and cook for 1 minute.
2. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
3. Once boiling, lower heat to simmer and add chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked, remove from pot.
4. When cool enough to handle, shred chicken and set it aside. Add lime juice and fresh cilantro to the pot.
5. In a serving bowl, add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese. Serve immediately.
Serves 4
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