The 30 Best Soup Recipes for the Winter Months

Soup is a classic and easy cold-weather dish that can be made from almost anything. Read on for the best soup recipes using seasonal, organic and homegrown vegetables.

As fall approaches, so does soup season. With hearty root vegetables, leafy greens and pulses on the menu, fall is the best time to get out your largest pot and start cooking. For the best soup recipes that use organic or homegrown ingredients, follow this guide.

Best Tomato Soup Recipes

Some of the best soup recipes are, without a doubt, those for tomato soup. When tomatoes are ripe and in season, there is nothing tastier. Here are some of the best tomato soup recipes:

1. Classic Fresh Tomato Soup

Ingredients:

• 2 tbsp. olive oil
• 1 large white onion, sliced
• 4 cups freshly chopped organic or homegrown tomatoes
• 4 garlic cloves, crushed
• 2 cups vegetable stock
• 1 handful fresh basil
• 1 tsp. salt
• 1 tsp. white sugar

Instructions:

1. In a large pot, heat the olive oil and sauté the onions over medium heat until translucent.
2. After about five minutes, add the tomatoes and garlic and season well. Add the stock and bring to a boil. Once boiling, reduce the heat and bring to a simmer.
3. Cover and let it simmer for 10-15 minutes. After 15 minutes, add the fresh basil and sugar. Give everything a good stir.
4. Set aside to cool for 10 minutes before blitzing everything with a handheld blender.
5. Serve with some freshly chopped basil leaves on top.

2. Cream of tomato soup

Ingredients:

• 1 cup fresh cream (substitute for vegan creamer for a plant-based recipe)

For this recipe, follow the classic tomato soup recipe and simply add one cup of fresh cream during step 3.

3. Spicy tomato soup

Ingredients:

• 1 chili pepper, chopped
• 1 tbsp. harissa pasta

An added chili pepper and tbsp of harissa paste will give a classic tomato soup extra depth of flavor.

4. Roasted tomato soup

This recipe uses all the same ingredients as the classic tomato soup recipe. Except, place the tomatoes, onions, garlic, olive oil and seasoning into a large roasting dish. Roast for 30-35 minutes on high until the tomatoes are deeply roasted and seeping their juices. Transfer everything into a blender and combine until smooth.

5. Roasted Red Pepper Soup

Ingredients:

• 2 red bell peppers, chopped

Add the red bell peppers to the roasting dish for this wholesome, hearty soup recipe.

6. Spicy tortilla tomato soup

Ingredients:

• 2 tsp. cumin
• 2 tsp. smoked paprika
• Pinch cayenne pepper
• Tortilla wraps, roughly chopped

Combine the spicy tomato soup recipe with the spices and finish by topping with bits of tortilla wraps.

Best Root Vegetable Soup Recipes

When fall comes around, so do all the tasty root vegetables. Their earthy, often sweet flavors make for deliciously warming soups. Here are a few of the best soup recipes you can make this fall using organic or homegrown garden vegetables. The base ingredients for all of these soups include:

• 2 tbsp. olive oil
• 1 large white onion, chopped
• 4 cloves garlic, crushed
• 2 cups vegetable stock
• 2 tsp. salt

Fry the onion and garlic in the olive oil in a large pot before adding the vegetables of your choosing. Cook everything for five minutes before adding the stock and simmering.

Here are some of the best vegetable soup recipes you can whip up easily at home.

7. Pumpkin soup 

Ingredients:

• 1 large pumpkin, washed and roughly chopped
• 1 tbsp olive oil
• 1 tsp salt

Nothing screams fall like a warming bowl of pumpkin soup. Wash and cube one large pumpkin. For added texture and flavor, wash and dry the pumpkin seeds, and toss them in olive oil and salt before roasting in the oven for 10-15 minutes at medium heat.

8. Carrot and coriander soup 

Ingredients:

• 4 large carrots, roughly chopped
• 1 large handful fresh coriander

Add the carrots and fresh coriander for this fragrant and colorful soup recipe.

9. Roasted parsnip and hazelnut soup

Ingredients:

• 2 large parsnips, roughly chopped
• 1 cup hazelnuts, roughly chopped
• 1 tbsp. olive oil
• 1 tsp. salt

Roast the parsnips with the base ingredients before blending everything until smooth. For the nutty topping, toss the hazelnuts in the olive oil and salt before roasting in the oven at medium heat for 10-15 minutes.

10. Curried cauliflower soup

Ingredients:

• 1 large cauliflower, torn into its florets
• 2 tsp. cumin
• 2 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. garam masala

Add the cauliflower florets to the pot, along with the spices.

11. Zucchini and kale soup 

Ingredients:

• 1 large zucchini, roughly chopped
• 1 large handful kale, torn

Fry the zucchini with the base ingredients to make this creamy green soup. Once blended, cook the kale in the pot for five minutes before serving.

12. Roasted butternut squash and thyme soup

Ingredients:

• 1 large butternut squash, washed and chopped
• 2 tbsp. dried thyme

Toast the butternut squash in the oven with the thyme for a naturally creamy and slightly sweet soup.

13. Potato and leek soup

Ingredients:

• 1 leek, washed and sliced
• 2 cups potatoes, washed and cubed
• ½ cup chopped chives
• Herb oil

Replace the white onion in this recipe with the leeks before adding the potatoes to the pot. Top with chopped chives and herb oil.

14. Thai sweet potato soup 

Ingredients:

• 1 large sweet potato, washed and cubed
• 2 tbsp. red Thai curry paste
• 1 can organic coconut milk

Add the sweet potato, red Thai curry paste and coconut milk to the pot for a spicy, warming and flavorsome soup.

15. Cream of mushroom soup

Ingredients:

• 4 cups organic mushrooms
• 1 cup cream (substitute vegan creamer for a plant-based recipe)

Add the mushrooms and cream to the pot to make this classic soup.

Best Beans and Pulses Soup Recipes

For added flavor, texture and protein, you can add all kinds of beans and pulses soup bases to make some of our best soups.

16. Pea and mint soup

Ingredients:

• 3 cups fresh or frozen garden peas
• 1 large handful fresh mint

Add the peas and fresh mint to a soup broth for this healthy and light soup.

17. Smoky tomato and white bean soup

Ingredients:

• 1 tin white beans
• 2 tsp. smoked paprika

Add the tin of white beans and smoked paprika to a tomato soup recipe for this filling and nourishing soup recipe.

18. Moroccan lentil and chickpea soup 

Ingredients:

• 2 large stalks celery, finely chopped
• 1 ½ tsp. ground ginger
• 2 tsp. cumin
• 1 tsp. paprika
• ½ tsp. cayenne pepper
• 1 cinnamon stick
• Pinch saffron
• ½ cup green lentils
• ½ cup red lentils
• 1 handful fresh coriander
• 1 handful fresh parsley

In the soup pot, cook the celery with the onion and garlic before adding the warming spices. Sauté for five minutes, add the lentils and chickpeas along with the stock and simmer for 25-30 minutes. Add the fresh herbs, mix well once more before serving this nutrient-dense and deeply flavorful soup.

19. Curried lentil soup

Ingredients:

• 2 tsp. cumin
• 1 tsp. turmeric
• 1 tsp. ground coriander
• 1 tsp. cinnamon
• 2 cups lentils of choice

Curry spices can be added to a soup broth along with lentils of your choice for a protein-packed dish.

20. Tunisian chickpea stew

Ingredients:

• 1 tsp. cumin
• 1 tsp. ground coriander
• 1 tsp. smoked paprika
• 1 tsp. turmeric
• 1 tsp. fennel seeds
• 3 large carrots, roughly chopped
• 3 large tomatoes, roughly chopped
• 4 cups cooked chickpeas
• 1 large handful kale

This North African soup uses carrots and tomatoes as a base. Spices, chickpeas, and kale make it perfect for fall.

21. Cuban black bean stew

Ingredients:

• 1 tsp. smoked paprika
• 1 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. chipotle
• 2 large bell peppers, roughly chopped
• 1 can black beans

This smoky and spicy soup with black beans makes this simple yet delicious Cuban meal perfect to warm you up on a cold fall day.

22. Wild rice and mushroom soup

Ingredients:

• 2 cups wild rice, uncooked
• ½ cup stock

Pack a classic cream of mushroom soup recipe with wild rice to make a truly filling and nutritious dish. Make the cream of mushroom soup as instructed, and once blended, add the wild rice and stock and simmer for 25-30 minutes.

23. Vegetable minestrone soup 

Ingredients:

• 4 cups mixed vegetables of choice, roughly chopped
• 2 cups penne pasta

This soup recipe is perfect for using leftover vegetables and penne pasta. Add chopped vegetables with penne pasta to a tomato soup broth to make this classic Italian soup.

24. Mexican street corn soup

Ingredients:

• 3 cans sweetcorn

Add sweetcorn to a spicy tortilla soup recipe for this take on a classic Mexican street food dish.

25. Zesty coconut and bean soup recipe 

Ingredients:

• 1 can kidney beans
• 1 can pinto beans
• 1 can black-eyed beans
• 2 cans organic coconut milk
• Juice of 2 limes

Kidney beans, pinto beans and black-eyed beans mix nicely with a classic soup broth, coconut milk and lime juice to make this zesty and healthy recipe.

26. Corn and split pea chowder

Ingredients:

• 2 cups uncooked yellow split peas
• ½ cup freshly grated ginger
• 2 cups sweetcorn

Yellow split peas, freshly grated ginger and sweetcorn can be added to a soup broth to make this bright and vibrant chowder.

27. Miso and soba noodle soup

Ingredients:

• 1 tbsp. miso paste
• 3 oz. soba noodles
• 1 large handful freshly grown kale
• 6 oz. shiitake mushrooms

This take on classic ramen can be made with miso paste and soba noodles in a homemade ramen broth and topped with freshly grown kale and shiitake mushrooms.

28. Vegetable and quinoa soup

Ingredients:

• 2 cups quinoa, uncooked

Cook the quinoa in the broth of a classic vegetable soup to add nutrition and protein to your meal.

29. Brocolli cheese soup

Check out the link for the full, stick-to-your-ribs recipe.

30. Super green soup 

Ingredients:

• 2 celery sticks, chopped
• ½ green beans
• ½ cup garden peas
• ½ cup cilantro
• ½ cup parsley
• 2 cups kale
• 2 cups spinach

For this super green and super nutritious soup, add celery sticks, green beans, garden peas, cilantro, parsley, kale and spinach to a soup broth.

Read more:

• Freezing Soup: Methods, Tips & Tricks
• 7 Ways to Thicken Up Stew for Best Results
• Reuse Vegetable Scraps: Skip the Trash & Put Food Back on Your Plate

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Tags: Cooking Dinner Fall Guide Lunch Recipes Winter