Top 3 winter soup recipes
It seems like winter is never-ending, however, being inside most of the day gives you plenty of time to make some lovely soups for dinner this season. Soup brings a warm blanket of comfort that quickly gets rid of those winter blues. We hope you enjoy making some of these delicious homemade soups very soon!
Use up your extra cauliflower in this creamy low-calorie soup. To make a roasted cauliflower parmesan soup, here’s what you’ll need: 4 cups of cut cauliflower, 1 small onion, 3 garlic cloves, 2 tablespoons of olive oil, ¼ cup of butter, ¼ cup of whole wheat flour, 1 cup of milk, ⅓ cup of heavy whipping cream, 4 cups of chicken broth, ¾ cup freshly grated parmesan, 3 tablespoons of minced parsley, salt, and pepper.
This recipe makes 6 total servings. You can save any extra soup in the fridge or freezer for later. First, roast the cauliflower, onion, and garlic on a greased baking sheet. Drizzle with olive oil and season with salt and pepper, then bake at 400 degrees F for about 20 minutes until tender. While you’re waiting on the vegetables, melt the butter in a medium pot. Next, add the flour and whisk it until smooth. Allow your butter mixture to cook for a minute, then gradually whisk in the milk, cream, and chicken broth. Cook this at a simmer until it is slightly thickened, stirring occasionally. Add your cooked vegetables to a blender then pour in your milk and broth base on top. Carefully blend it on high speed until the soup becomes completely smooth. Pour everything back into a pot and warm it all the way through at a simmer for 10 minutes. Remove your soup from the heat and whisk in the parmesan until it melts and add your seasonings. Serve it with some baguette bread and enjoy.
If you want a hearty soup that takes a little less active cooking time, try this French beef bourguignon soup. You can make it in a crock pot and let it do most of the hard work for you. A pressure cooker is an excellent alternative if you’re low on time. The best part is, this soup freezes well. The ingredients you need include olive oil, beef, chopped bacon, garlic, pearl onions, carrots, mushrooms, red wine, beef stock, tomato puree, thyme, salt, pepper, parsley, and cornflour.
Make sure to braise the beef and cook the bacon before adding it to your crock pot, this adds a depth of flavor that significantly enhances the soup. Mince 4 garlic cloves, peel and chunk 5 large carrots, wash and slice about 1 ½ cups of button mushrooms, and add everything plus about 2 cups of peeled pearl onions to an oiled pan. Fry your vegetables for a couple of minutes and add them on top of your meat. Add everything else except the cornflour to the crock pot. Cook on low for 6 to 8 hours or on high for about 4 hours. Spoon out a couple of ladles of the broth and whisk in 3 tablespoons of cornflour. Pour it back in and stir thoroughly to thicken your stew.
Last but not least, here is an easy clam chowder recipe that is sure to excite your taste buds. This is a one-pot meal that makes clean up a breeze! You will need 4 slices of diced bacon, 2 tablespoons of unsalted butter, 2 cloves of minced garlic, 1 chopped onion, ½ teaspoon dried thyme, 1 bay leaf, 2 russet potatoes (peeled and diced), and 3 tablespoons of all-purpose flour. For the creamy broth, you need 1 cup of milk, 1 cup of vegetable stock, 2 (6.5-ounce) cans of chopped clams (reserve the juices), 1 cup of half and half, salt and pepper to taste, and 2 tablespoons chopped parsley (for garnish).
Get out a large stockpot or Dutch oven and cook the bacon until crispy. Let it drain on a paper towel, and add your butter, onion, and garlic. Let those cook and stir for about 2 minutes before adding the thyme. Add in thyme and allow it to cook for another minute. Next, pour in the flour and let it brown for a minute, whisking thoroughly. Gradually whisk the milk, vegetable stock, clam juice, and bay leaf and let everything thicken for 2 more minutes. Stir in the potatoes, bring the chowder to a boil, and bring the heat to a low simmer until the potatoes become fork tender. Lastly, add the half and half and clams and let it cook for another few minutes. Sprinkle in salt and pepper as necessary, and add more half and half if you want a thinner consistency. Serve it warm and garnish with bacon and parsley.