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These Creamy Soups Will Make Your Winter Delicious

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By on Food & Drink

With a warm fire blazing and the fall of the cold rain outside, there’s nothing quite like a delicious steamy soup to bring it all together. And if you are eager to experiment with some new recipes, step up to the challenge and enjoy this list of yummy soups for winter.

Mexican Street Corn Soup (50 mins to make, serves 6)

Mexican Street Corn SoupMexican Street Corn SoupMexican Street Corn Soup

*Recipe credited to Closet Cooking.

INGREDIENTS:

  • 2 tbsp Cilantro (aka coriander)
  • 6 cups Corn
  • 4 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Lime, juice and zest
  • 1 Onion
  • 4 cups Chicken broth or vegetable broth
  • 1 Salt 
  • 2 tbsp Butter
  • 1/2 cup Sour cream
  • 1 tbsp Fish sauce
  • 2 tbsp White miso paste
  • 1/2 tsp Cumin, toasted and ground
  • 1/4 cup Cotija (or queso fresco, or feta, etc.), crumble
 METHOD:  

  1. Melt the butter in a large saucepan over medium-high heat, add the corn, toss and let it sit cooking until lightly charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, before setting aside.
  2. Add the onions and jalapeno and cook until the onions are tender, about 3-15 minutes, before adding the garlic and cumin and cooking until fragrant, about a minute.
  3. Add the broth and uncooked corn, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing, partially or completely, with a stick blender or in a blender or food processor.
  4. Add the charred corn, sour cream lime juice, fish sauce, miso paste and cilantro before seasoning with salt and pepper to taste and serving topped with crumbled cheese!

ROASTED ITALIAN SWEET POTATO SOUP

Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.Roasted Italian Sweet Potato Soup | Can't Stay Out of the Kitchen | this #soup is amazing comfort food. Roasting the #sweetpotatoes adds incredible flavor. Plus, the soup is healthy, low calorie, #glutenfree & #vegan.

*Recipe credited to  Can’t Stay Out of the Kitchen

INGREDIENTS:

  • 2 large sweet potatoes peeled and sliced into thin French-fry wedges (or 4 small sweet potatoes)
  • 2-3 tbsp. olive oil
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • 2 large cloves garlic minced
  • 1 heaping tablespoon dried parsley
  • 1/4 cup fresh chives sliced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 heaped tablespoon dried basil
  • 1/2 tsp. dried oregano
  • 16 oz. ctn. vegetable broth
  • 3 cups almond milk
  • fresh thyme, oregano, basil or rosemary, for garnish if desired
  • 1/2 cup roasted sweet potatoes for garnish if desired
  • fresh parmesan cheese shavings
  METHOD:

  1. Peel sweet potatoes and slice down into thin French fry-type wedges.
  2. Place in a 10×15” glass baking dish sprayed with olive oil cooking spray or a parchment paper-lined large cookie sheet.
  3. Brush with 2-3 tbsp. olive oil and sprinkle generously with salt and pepper.
  4. Measure 1/3 cup olive oil into a glass measuring cup.
  5. Add garlic, parsley, chives, thyme, rosemary, basil and oregano.
  6. Stir to combine.
  7. Brush potatoes with garlic-Italian seasonings mixture and spread out into the pan as evenly as possible.
  8. Cover with foil, and bake about 30 minutes at 400°.
  9. Turn potatoes over and bake uncovered until fork tender—about 5-10 more minutes.
  10. Remove sweet potatoes and drippings to a large Dutch oven.
  11. If desired, set aside about half a cup for garnish.
  12. Mash potatoes with a potato masher.
  13. (Don’t make it too smooth. You’re looking to leave some texture.)
  14. Stir in vegetable broth and almond milk and heat through over low heat.
  15. Remove from heat.
  16. If desired, you can puree soup with an immersion blender at this point. See note below.
  17. Ladle into bowls and garnish with fresh thyme, rosemary, basil or oregano as desired.
  18. Add reserved roasted sweet potatoes on top of the soup.

Asiago Roasted Garlic Cauliflower Soup

Asiago Roasted Garlic Cauliflower SoupAsiago Roasted Garlic Cauliflower SoupAsiago Roasted Garlic Cauliflower Soup

*Recipe Credited to Closet Cooking.

INGREDIENTS:

  • 1 head cauliflower, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 2-4 heads garlic
  • 2 teaspoons oil
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 teaspoons thyme, chopped (or 1 teaspoon dried thyme)
  • 4 cups vegetable broth or chicken broth
  • 1 tablespoon white miso paste (optional)
  • 1/2 cup asiago, grated
  • 1 tablespoon lemon juice

FOR THE CRUNCHY TOPPING:

  METHOD:

    1. Toss the cauliflower in the oil, salt and pepper and arrange in a single layer on a baking sheet.
    2. Cut the top 1/4 off the heads of garlic, drizzle the oil on top, wrap in foil and place on the baking sheet along with the cauliflower.
    3. Roast in a preheated 425F/220C oven until the cauliflower is tender and lightly golden brown to a little charred, about 20-30 minutes, mixing the cauliflower half way through.
    4. Heat the oil in a large saucepan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
    5. Add the thyme and cook until fragrant, about a minute.
    6. Add the broth, roasted cauliflower and garlic, bring to a boil, reduce the heat and simmer for 10 minutes before pureeing with a stick blender, in a blender or in a food processor.
    7. Mix in the miso and asiago and heat until the cheese melts into the soup, about a minute.

FOR THE CRUNCHY TOPPING:

  1. Heat the quinoa in a pan over medium heat until the quinoa starts popping, and then slows down until there is more than a second between pops, mixing continuously to prevent burning.
  2. Mix in the breadcrumbs, seeds, asiago and toast for a minute or two.
  3. Mix in the lemon zest and parsley before serving as a garnish on the soup.

 

Spinach, Coconut and Zucchini Soup

Spinach Coconut Zucchini Soup with garlic croutonsSpinach Coconut Zucchini Soup with garlic croutonsSpinach Coconut Zucchini Soup with garlic croutons

*Recipe credited to Super Golden Bakes.

INGREDIENTS:

  • 1-2 tbsp coconut oil or vegetable oil
  • 1 tsp mild curry powder
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 large leek, topped and tailed, finely diced
  • 1 medium potato, such as Maris Piper, peeled and cubed
  • 1 large courgette (zucchini), cubed
  • 1 green chilli, deseeded and finely diced
  • 240ml | 1 cup hot vegetable stock (I used a Kallo cube)
  • 1x 400g | 14oz can light coconut milk
  • 100-200g | 3.5-7oz fresh spinach
  • salt and pepper to season
  • 4 slices stale ciabatta, cubed
  • 1-2 tbsp olive oil
  • ½ tsp garlic granules
  • ½ tsp dried herbs (I used Herbs de Provence)
  • handful crisp spinach leaves to garnish
 METHOD:

  1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured. Set aside.
  2. Heat the coconut oil in large pot. Add the spices and stir for a minute.
  3. Add the leek, potato, courgette and chilli and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
  4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork tender.
  5. Add the spinach and stir. Cook for another 2-3 minutes.
  6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
  7. Serve the soup topped with the croutons and a handful crisp spinach leaves.

Creamy Tuscan Garlic Tortellini Soup

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*Recipe credited to The Recipe Critic.

INGREDIENTS:

  • 2 Tablespoons butter
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 28 ounce can diced tomatoes
  • 1 15 ounces can white beans, drained and rinsed
  • 1 cup heavy cream
  • ¼ cup grated parmesan cheese
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups cooked and shredded chicken (I used rotisserie)
  • 9-ounce refrigerated tortellini
  • 2 cups spinach
  METHOD:

  1. In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, white beans, heavy cream, parmesan cheese, Italian seasoning, salt and pepper. Bring to a simmer.
  2. Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.
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