Delicious Soup Recipes to Keep You Warm on a Cold Night

Whether you’re eating it as an appetizer or a meal on its own, soup is one of the best comfort foods out there. A warm bowl of soup is best enjoyed when the weather is cold, so try these delicious soup recipes to help you keep warm on a cold day or night!

The Ultimate Cheese Soup

What you need:

1 onion, grated
6 cloves garlic, minced
2 1/2 cups shredded pepperjack 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 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 in a baking sheet and bake in a pre-heated 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 heat then stir in sausage, kale and cream. Simmer until heated through, stirring frequently.

3 Hot and Creamy Soups You’ll Fall In Love With

Regular consumption of soup benefits more than the taste buds. Because of its high water and fiber content, it helps flush out harmful toxins from the body without being hard on the stomach. This is also the reason why it’s an effective dish to help one lose weight – the water it contains helps one fill up quickly compared to other food.

So whether you’re aiming to shed some pounds or simply love soup, here are 3 creamy soups you’ll definitely fall in love with:

Cheesy Corn and Potato Chowder

What you need:

3 1/2 cups chicken broth
3 cups peeled and cubed potatoes
2 cups milk
1 3/4 cups whole kernel corn
1 cup Mexican-style processed cheese food
1 cup chopped celery
1 cup chopped onion
1/2 cup diced green chiles
1/4 cup country-style gravy mix
2 tablespoons margarine

Melt margarine in a large pan over medium-high heat then cook celery and onion for 3 to 5 minutes or until tender. Add chicken broth and bring to a boil. Stir in potatoes, lower heat and cook, stirring occasionally, until potatoes are tender, about 20 to 25 minutes. Add corn and chiles and bring to a boil. Dissolve gravy mix in milk then stir into the pan. Lastly, add cheese then cook and stir over low heat until cheese is melted and mixture is thick and creamy.

Milky Mushroom Soup

What you need:

2 shallots, chopped
1 3/4 cups chicken broth
1 cup Portobello mushrooms
1 cup shiitake mushrooms
1 cup half-and-half
1/4 cup butter
2 tablespoons all-purpose flour
1 pinch ground cinnamon
Salt and black pepper to taste

In a large saucepan, melt butter over medium-high heat then cook shallots, Portobello mushrooms and shiitake mushrooms until soft, about 5 minutes. Add flour and stir until smooth. Gradually add chicken broth and cook, stirring, until mixture is thick. Add half-and-half, season with salt and pepper and sprinkle with cinnamon. Stir and heat through (do not boil).

Carrot-Curry Cream Soup

What you need:

1/2 kilogram carrots, peeled and cut into 1-inch chunks
1 large onion, diced largely
3 large garlic cloves, thickly sliced
3 cups chicken broth
1 1/2 cups whole milk
2 tablespoons curry powder
2 tablespoons olive oil
1 tablespoon butter
1 pinch sugar
Salt and ground pepper to taste
Chopped roasted pistachios for garnish

In a large pan, heat oil then saute carrots and onion for 7 minutes or until slightly golden brown. Lower heat then stir in garlic, butter and sugar. Cook for 10 minutes then add curry powder. Pour in broth, allow to simmer, partially covered, until carrots are tender, about 15 to 20 minutes. Remove from heat and puree in a blender until mixture is smooth. Return to pan, add half-and-half then heat through. Add salt and pepper if needed. Transfer to serving bowl and garnish with pistachios.

Tasty Cold Soup Recipes To Try For a Refreshing Meal

A hot bowl of soup is soothing on a cold night, but when the weather is warm, it doesn’t mean you can’t enjoy your favorite soup! Cold soup is equally delicious and filling, not to mention refreshing.

The Cool Cucumber

What you need:

2 cucumbers, peeled and diced
1 clove garlic, minced
2 cups vegetable broth
1 1/3 cups plain yogurt
1 1/3 cups sour cream
1/2 cup chopped dill
1/2 cup chopped mint

In a large bowl, mix together cucumber, garlic, vegetable broth, yogurt and sour cream. Blend ingredients together until smooth using an immersion blender. Add dill and mint to the mixture and blend again. Cover and refrigerate for 1 hour or until soup is chilled.

Beet the Heat

What you need:

2 cups sliced beets
1 large cucumber, peeled and diced
3 onions, chopped
4 cups fat-free buttermilk
2 tablespoons white vinegar
2 tablespoons chopped dill
1/2 teaspoon salt, or more to taste

Combine beets, cucumber, onions, buttermilk, vinegar, dill and salt in a large bowl. Stir to mix ingredients well. Cover and refrigerate overnight. Serve chilled.

Coco Citrus Cold Carrot Soup

What you need:

6 carrots, peeled and chopped
2 potatoes, peeled and chopped
2 onions, chopped
2 cloves garlic, minced
7 cups coconut milk
3 cups vegetable broth
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped cilantro
2 teaspoons chili paste
1 teaspoon grated ginger
1 teaspoon ground cumin

In a large pot over medium heat, heat oil then cook 1 tablespoon cilantro, chili paste and cumin for 1 minute. Stir in onion, garlic and ginger and cook until onion is tender, about 4 to 5 minutes. Add carrots and potatoes to the pot and cook for 5 minutes more. Add coconut milk and vegetable broth to the pot. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Lower heat to medium-low and allow to simmer for 45 minutes or until carrots and potatoes are tender. Remove soup from heat then stir in lime juice. Puree the mixture in batches in a blender or food processor until smooth. Transfer soup to a bowl and allow to cool for a few minutes. Cover and refrigerate for at least 2 hours. Garnish with remaining cilantro before serving.