We think that everyone will agree when we say that food and winter are best friends. The more we eat, the more we feel cozy and warm, especially when the food is delicious and hot. Soups make excellent additions to winter meals because they’re yummy, nutritious, and easy to make. Whether you feel lazy to cook several dishes or simply want to enjoy warm, nutritious food, we’ve prepared some soup recipes that will make you stay warm during winter.

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Tomato Soup


2 teaspoons oil

1/4 cup finely chopped onion

1/4 cup finely chopped celery

2 cans (400 gm) diced tomatoes, undrained

1-1/2 cups water

2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon ground pepper

Minced fresh basil, optional


In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender, for 2-4 minutes. Add the remaining ingredients, except for optional fresh basil. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes to allow flavors to blend.

Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. If desired, top with fresh minced basil.

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Cheddar Broccoli Soup


1 small onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons all-purpose flour

1 can (400 gm) beef broth

1-1/2 cups 2% milk

1 package (300 gm) frozen chopped broccoli

1 teaspoon ground mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground nutmeg

1 cup shredded cheddar cheese

Additional shredded cheddar cheese, optional


In a large saucepan, saute the onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes.

Stir in the milk, broccoli, mustard, Worcestershire sauce and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until heated through. Stir in cheese until melted. If desired, serve with additional cheese.

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Spinach and Sausage Lentil Soup


450 gm bulk sausage

1 cup dried brown lentils, rinsed

1 can (425 gm) white beans, rinsed and drained

1 carton (900 gm) reduced-sodium chicken broth

1 cup water

1 can (400 gm) fire-roasted diced tomatoes, undrained

6 cups fresh spinach (about 115 gm)

Crumbled goat cheese, optional


In an oven, cook and crumble sausage over medium heat until no longer pink, for 5-7 minutes; then drain.

Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, for about 30 minutes. Stir in tomatoes; heat through.

Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.

Sausage Potato Soup


226 gm smoked sausage, diced

6 medium potatoes, peeled and cubed

2 cups frozen corn

1-1/2 cups chicken broth

1 celery rib, sliced

1/4 cup sliced carrot

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups whole milk

2/3 cup shredded cheddar cheese

1 teaspoon minced fresh parsley


In a large saucepan, cook the sausage over medium heat until lightly browned, about 5 minutes; drain and set aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.

Reduce heat; cover and simmer until vegetables are tender, for about 15 minutes. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until the cheese is melted and the soup is heated through, for about 5 minutes.

Mexican-Inspired Chicken Soup


680 gm boneless skinless chicken breasts, cubed

2 teaspoons oil

1/2 cup water

1 envelope reduced-sodium taco seasoning

900 gm tomato juice

1 jar (453 gm) salsa

1 can (425 gm) black beans, rinsed and drained

1 package (283 gm) frozen corn, thawed

Optional toppings: Shredded cheddar cheese, sour cream and chopped fresh cilantro


In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a slow cooker. Stir in the tomato juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with optional toppings.

Vegetarian White Bean Soup


2 small zucchini, quartered lengthwise and sliced

1 cup each chopped onion, celery and carrot

2 tablespoons canola oil

3 cans vegetable broth

1 can (425 gm) white beans, rinsed and drained

1 can (425 gm) cannellini beans, rinsed and drained

1 can (400 gm) diced tomatoes, undrained

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon pepper

Minced fresh oregano, optional


In a large saucepan, saute the zucchini, onion, celery, and carrot in oil over medium heat until crisp-tender, for 5-7 minutes. Add the remaining ingredients except fresh oregano. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, for 5 minutes. If desired, garnish with fresh oregano.

Salmon Dill Soup


1 large potato, peeled and cut into 1-1/2-inch pieces

1 large carrot, cut into 1/2-inch slices

1-1/2 cups water

1 cup reduced-sodium chicken broth

5 medium fresh mushrooms, halved

1 tablespoon all-purpose flour

1/4 cup reduced-fat evaporated milk

1/4 cup shredded mozzarella cheese

1/2 pound salmon filet, cut into 1-1/2-inch pieces

1/4 teaspoon pepper

1/8 teaspoon salt

1 tablespoon chopped fresh dill


Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.

Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.

Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

et Bon Appetit!

All images and recipes: Taste of Home