Delicious Soup Recipes to Keep You Warm on a Cold Night [2023]

Soup Recipes to Keep You Warm

Whether you savor it as a starter or a standalone dish, soup stands out as a top comfort food. On chilly days or nights, there’s nothing like a hot bowl of soup to warm you up. Dive into these tasty soup recipes and cozy up against the cold!

The Ultimate Cheese Soup

What you need:

• 1 onion, grated
• 6 cloves garlic, minced
• 2 1/2 cups shredded pepper-jack cheese
• 2 cups milk
• 1 3/4 cups low-sodium chicken broth
• 1/4 cup butter
• 1/4 cup chopped cilantro leaves
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• Ground black pepper to taste

In a saucepan over medium heat, melt butter then cook all-purpose flour until golden brown, about 5 minutes. Stir in onion and garlic and cook for another 3 minutes or until onion is tender. Slowly add milk and chicken broth then bring to a simmer over medium-high heat. Lower heat and continue to simmer until mixture is smooth and thick about 15 minutes. Remove from heat and stir in shredded cheese. Season with Worcestershire sauce, hot pepper sauce, and black pepper then stir. Top with cilantro leaves.

Squash Curry Soup

What you need:

• 1 butternut squash, peeled, seeded, and sliced into 1-inch pieces
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup finely chopped onion
• 1/2 cup half-and-half cream
• 1/4 cup sour cream, or more to taste
• 2 tablespoons honey
• 2 tablespoons butter
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Melt butter in a pot over medium-high heat then cook garlic and onion until tender. Stir in squash, chicken broth, curry powder, salt, cumin, and cayenne pepper. Bring to a boil then lower heat and allow to simmer until squash is tender, about 15 minutes. When ready, remove from heat then add half-and-half and honey to the mixture. Puree soup in batches in a blender or food processor until smooth. Transfer to serving bowls then top with sour cream.

Creamy Sausage and Kale Soup

What you need:

• 12 links of spicy pork sausage, sliced
• 2 potatoes, sliced
• 4 cups water
• 2 cups sliced kale
• 3/4 cup diced onion
• 1/3 cup heavy cream
• 2 tablespoons chicken soup base
• 1 tablespoon vegetable oil
• 1 1/4 teaspoons minced garlic

Place sausages on a baking sheet and bake in a preheated oven (150 degrees Celsius) for 20-25 minutes or until cooked through. Slice into 1/2-inch pieces and set aside. In a large saucepan over medium heat, cook onions until tender. Add onions and cook for 1 minute more. Add potatoes, water, and chicken soup base and allow to simmer for 15-20 minutes. Lower the heat then stir in sausage, kale, and cream. Simmer until heated through, stirring frequently.

Savory Coconut-Pumpkin Soup with Toasted Pine Nuts

Servings: 4-6

Ingredients:

1. 1 medium-sized pumpkin (about 3-4 lbs), peeled, seeded, and cut into 1-inch chunks
2. 1 can (14 oz) of coconut milk
3. 1 medium onion, finely chopped
4. 2 cloves garlic, minced
5. 2 cups vegetable broth (or chicken broth, if preferred)
6. 2 tbsp olive oil
7. 1/4 cup pine nuts
8. 1 tsp ground turmeric
9. 1/2 tsp ground cumin
10. 1/4 tsp cayenne pepper (adjust to taste)
11. Salt and black pepper to taste
12. Fresh cilantro, chopped (for garnish)
13. Juice of 1 lime

Instructions:

1. Toasting the Pine Nuts:
   • Heat a dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden brown (approximately 2-3 minutes). Remove from heat and set aside.
2. Cooking the Soup:
   • In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (around 4-5 minutes).
   • Add minced garlic, turmeric, cumin, and cayenne. Stir for a minute until fragrant.
   • Incorporate the pumpkin chunks and stir to coat them with the spices.
   • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin is tender.
   • Once the pumpkin is cooked, turn off the heat and let the soup cool slightly.
3. Blending and Finishing Touches:
   • In a blender, puree the soup in batches until smooth. (Be cautious with hot liquids; allow steam to escape while blending).
   • Return the pureed soup to the pot and stir in the coconut milk. Warm the soup over low heat.
   • Season with salt, black pepper, and lime juice.
4. Serving:
   • Pour the soup into bowls, garnish with toasted pine nuts and fresh cilantro.
   • Optional: Drizzle with a little extra coconut milk for a creamy touch.

This soup pairs beautifully with crusty bread or a fresh green salad. Enjoy the harmonious blend of the creamy coconut milk with the natural sweetness of pumpkin, elevated by spices and the crunch of toasted pine nuts!

Warm up on a cold night with these healthy and fulfilling warm soup recipes!

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Here are some real good soup recipes references related to cooking and recipes:

1. Soup & Stew Culinary Arts:
   • Day, J. (2002). New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup. Nashville, TN: Thomas Nelson.
2. Vegetarian Cooking:
   • Ottolenghi, Y. (2010). Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi. San Francisco, CA: Chronicle Books.
3. Ingredient Insights:
   • Goldstein, D. (2007). Pumpkin: The Curious History of an American Icon. Seattle: University of Washington Press.
4. Global Cuisine:
   • Oseland, J. (2006). Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Singapore, and Malaysia. New York: W.W. Norton & Company.
5. Nuts & Seeds in Cooking:
   • Saulsbury, C. (2018). Power Hungry: The Ultimate Energy Bar Cookbook. Lake Oswego, OR: Lake Isle Press.