WARM UP YOUR WINTER: TRY THESE 3 COZY SOUP RECIPES
There's nothing like a warm bowl of soup to make you feel cozy on a chilly day. From creamy tomato basil to hearty broccoli and cheese, these soup recipes are perfect for snuggling up with on a quiet evening. Simple ingredients, comforting flavors, and a dash of love are all you need to make the ultimate cozy meal.
Try these cozy soup recipes before winter ends!
BROCCOLI AND CHEESE SOUP
INGREDIENTS
1 tbsp butter or olive oil
2 garlic cloves, minced
1 onion, diced
4 cups chicken broth
1.5 cups water
2 large fresh broccoli heads, cut into florets
2 potatoes, peeled and diced
3/4 tsp salt
1/4 tsp pepper
1.5 cups cheddar cheese, shredded
3/4 cup cream or milk
INSTRUCTIONS
Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
Turn stove off (but leave on stove). Puree using a stick blender until smooth.
Turn stove off (but leave on stove). Puree using a stick blender until smooth
Taste and add salt if desired. Ladle into bowls and top with extra cheddar cheese. ENJOY!
TOMATO SOUP
INGREDIENTS
6-8 heirloom tomatoes, quartered
1 small sweet onion, quartered
3 tbs olive oil
2 tbs fresh thyme leaves
1 cup milk, cream, or coconut milk
1/3 cup jar basil pesto
salt and pepper
grated parmesan cheese
fresh basil for garnish
INSTRUCTIONS
Preheat the oven to 425 degrees F.
In a large oven safe pot, combine the tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper. Transfer to the oven and roast for 20-30 minutes or until the tomatoes just begin to char and release their juices. Let cool slightly
Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove. Stir in the pesto and season the soup with salt and pepper. Thin with more milk if desired.
To serve, ladle the soup among bowls and top with parmesan and basil. ENJOY!
FRENCH ONION SOUP
INGREDIENTS
6 tbsp olive oil
3 lbs yellow onions, halved and thinly sliced
3/4 tsp salt
1.5 tbs balsamic vinegar
1.5 tbs tamari
1.5 tbs fresh thyme leaves
3 garlic cloves, minced
3 tbs all purpose white flour
1 cup dry white wine
6 cups vegetable broth
freshly cracked black pepper
baguette slices and gruyere cheese for garnish
INSTRUCTIONS
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes.
Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes.
Ladle the soup into ramekins or bowls and top each with a toasted baguette piece and fresh thyme. ENJOY!