18 Cozy Easy Winter Soup Recipes Heartwarming

As the winter chill sets in, there’s nothing quite like a steaming bowl of soup to warm you from the inside out. Our roundup of 18 Cozy Easy Winter Soup Recipes is your go-to guide for heartwarming meals that are as simple to make as they are delicious. Whether you’re craving a quick weeknight dinner or a seasonal favorite, these comforting soups are sure to keep you cozy all season long. Dive in and discover your next favorite bowl!

Creamy Tomato Basil Soup

Nothing comforts the soul quite like a bowl of creamy tomato basil soup, especially when it’s homemade with love and fresh ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
3. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender.
4. Return the soup to the pot over low heat. Stir in the heavy cream, fresh basil, sugar, salt, and pepper. Heat through for about 5 minutes, but do not boil.

The secret to this soup’s velvety texture? A perfect blend of heavy cream and fresh basil that elevates the classic tomato soup to something extraordinary.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of cream and a few whole basil leaves before serving.

Slow Cooker Chicken Tortilla Soup

Nothing beats coming home to a warm, flavorful bowl of Slow Cooker Chicken Tortilla Soup after a long day. It’s a fuss-free meal that packs a punch of flavor with minimal effort.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (4 oz) can diced green chiles
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Tortilla strips, avocado, and sour cream for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Transfer the onion and garlic to the slow cooker. Add chicken breasts, black beans, corn, diced tomatoes, green chiles, chicken broth, cumin, chili powder, salt, and black pepper.
3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
4. Remove the chicken breasts, shred with two forks, and return to the slow cooker.
5. Stir in cilantro and lime juice. Taste and adjust seasoning if necessary.
6. Serve hot topped with tortilla strips, avocado, and a dollop of sour cream.

The lime juice and cilantro added at the end brighten up the rich flavors, making this soup irresistibly fresh and zesty.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Easy Butternut Squash Soup

Warm up your kitchen with this creamy, dreamy butternut squash soup that’s as easy to make as it is comforting to eat.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil, then sauté the onion and garlic until soft, about 5 minutes.
2. Add the butternut squash, 4 cups vegetable broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
4. Stir in 1/2 cup heavy cream and season with salt and pepper to taste. Heat through for another 2 minutes.

The secret to this soup’s velvety texture? A splash of heavy cream blended right in, creating a richness that’s irresistible.

Tip: For an extra layer of flavor, try roasting the butternut squash before adding it to the soup.

Hearty Beef and Barley Soup

Nothing warms the soul quite like a bowl of Hearty Beef and Barley Soup, packed with tender chunks of beef, wholesome barley, and vibrant vegetables.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 cup pearl barley
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Return the beef to the pot. Add beef broth, barley, thyme, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender and the barley is cooked through.
5. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.

The slow simmering melds the flavors beautifully, while the barley adds a delightful chewiness that makes this soup a meal in itself.

Tip: For an even richer flavor, try browning the beef in batches to avoid overcrowding the pot.

Simple Lentil Soup with Vegetables

Warm up your kitchen with this hearty Simple Lentil Soup with Vegetables, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 5 minutes until softened.
2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender.
4. Stir in 2 cups baby spinach and 1 tbsp lemon juice, cooking for an additional 2 minutes until the spinach is wilted.

The lemon juice adds a bright finish to this earthy soup, making each spoonful a perfect balance of flavors.

Tip: For a thicker soup, blend half of it before adding the spinach for a creamy texture without any cream.

Quick Minestrone Soup

Warm up with this hearty Quick Minestrone Soup, packed with vegetables and pasta for a comforting meal that’s ready in no time.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh spinach, chopped

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened.
2. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Stir in 1 can diced tomatoes, 4 cups vegetable broth, kidney beans, pasta, 1 tsp dried basil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, or until pasta is tender.
5. Add 2 cups chopped spinach and cook for 2 minutes until wilted.

This minestrone stands out with its vibrant mix of textures, from the tender pasta to the crisp spinach, all swimming in a richly seasoned broth.

Tip: For a thicker soup, let it sit for 5 minutes off the heat before serving.

Homemade Chicken Noodle Soup

There’s nothing like a bowl of homemade chicken noodle soup to warm you up from the inside out. This classic recipe is as comforting as it is simple to make.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb boneless, skinless chicken breasts
• 2 cups wide egg noodles
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and add the chicken breasts. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until chicken is cooked through.
4. Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Add 2 cups wide egg noodles, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Simmer for 10 minutes, or until noodles are tender.
6. Stir in 2 tbsp fresh parsley before serving.

The secret to this soup’s rich flavor is simmering the chicken right in the broth, which infuses it with deep, savory notes. It’s a technique that elevates the entire dish.

Tip: For an even heartier soup, add a cup of frozen peas during the last 5 minutes of cooking.

Spicy Black Bean Soup

Warm up your kitchen with this hearty Spicy Black Bean Soup, a perfect blend of smoky flavors and a kick of heat that’s sure to satisfy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups cooked black beans
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 minced garlic cloves and 1 minced jalapeño, cooking for another minute until fragrant.
3. Add 1 tablespoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder, stirring to coat the vegetables.
4. Pour in 4 cups cooked black beans and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
6. Stir in 1 tablespoon lime juice, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The secret to this soup’s depth of flavor lies in the smoky paprika and the fresh lime juice that brightens every spoonful.

Tip: For an extra creamy texture, blend half of the soup until smooth before adding it back to the pot.

Roasted Garlic and Potato Soup

There’s nothing quite like the comforting embrace of a creamy Roasted Garlic and Potato Soup, especially when the roasted garlic adds a deep, caramelized flavor that elevates the humble potato to new heights.

Ingredients

• 1 whole head of garlic
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 4 cups peeled and diced potatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. Squeeze the roasted garlic cloves into the pot. Add 1 teaspoon of salt and 1/2 teaspoon of black pepper. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and heat through. Garnish with chopped fresh chives before serving.

The magic of this soup lies in the roasted garlic, which adds a nutty, sweet depth that makes each spoonful irresistibly rich. Perfect for those evenings when you crave something hearty yet sophisticated.

Tip: For an extra layer of flavor, try garnishing with crispy bacon bits or a sprinkle of smoked paprika.

Easy Pumpkin Soup with Coconut Milk

Warm up your autumn evenings with this creamy, dreamy Easy Pumpkin Soup with Coconut Milk, a bowlful of comfort that’s as simple to make as it is satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups pumpkin puree (not pie filling)
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon maple syrup

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, ground cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low. Let it cook for 20 minutes, stirring occasionally.
3. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender. Stir in the maple syrup.
4. Return the soup to the pot and heat through for another 5 minutes. Taste and adjust seasoning if necessary.

The coconut milk adds a luxurious creaminess that pairs beautifully with the earthy pumpkin, while a hint of maple syrup rounds out the flavors with a subtle sweetness.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of coconut milk and a sprinkle of toasted pumpkin seeds.

Vegetable Beef Soup

Warm up your kitchen with this hearty Vegetable Beef Soup, a comforting bowl that’s packed with flavor and easy to whip up on any weeknight.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 cups frozen green beans
• 1 cup frozen corn

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the ground beef and cook until browned, about 5 minutes. Drain excess fat.
2. Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion is translucent.
3. Stir in the carrots and celery, cooking for another 5 minutes until they begin to soften.
4. Pour in 4 cups beef broth and the can of diced tomatoes. Add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add the frozen green beans and corn. Simmer for an additional 10 minutes until all vegetables are tender.

The secret to this soup’s depth of flavor lies in the slow simmering of beef and vegetables, creating a rich broth that’s both nourishing and satisfying.

Tip: For an extra flavor boost, try browning the ground beef in batches to get a nice sear on the meat.

Classic French Onion Soup

There’s nothing quite like the deep, caramelized flavors of a Classic French Onion Soup to warm you up from the inside out. This version keeps it simple, letting the onions shine.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups beef broth
• 1 cup water
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 tbsp Worcestershire sauce
• 4 slices French bread, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. In a large pot, melt 3 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 4 large yellow onions, thinly sliced, and cook until softened, about 10 minutes.
2. Sprinkle 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper over the onions. Continue cooking, stirring occasionally, until the onions are deeply caramelized, about 30 minutes.
3. Sprinkle 2 tbsp all-purpose flour over the onions and stir to coat. Gradually add 4 cups beef broth and 1 cup water, stirring constantly. Bring to a simmer.
4. Add 1/2 cup dry white wine and 1 tbsp Worcestershire sauce. Simmer for another 20 minutes to blend the flavors.
5. Preheat your broiler. Ladle the soup into oven-safe bowls. Top each with a slice of toasted French bread and a generous amount of grated Gruyère cheese.
6. Broil until the cheese is bubbly and golden, about 3 minutes. Serve immediately.

The magic of this soup lies in the slow caramelization of the onions, which builds a foundation of rich, sweet depth that’s perfectly balanced by the sharp Gruyère.

Tip: For an even deeper flavor, try using a mix of beef and chicken broth.

Easy Corn Chowder

Warm up with this comforting Easy Corn Chowder, a creamy delight that brings together the sweetness of corn with a hint of smokiness from bacon.

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add the diced onion to the pot and sauté until soft, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the corn, potato, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
4. Stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5 minutes to blend the flavors.
5. Garnish with the reserved bacon and chopped fresh parsley before serving.

The smoky bacon and fresh parsley not only add a burst of flavor but also create a beautiful contrast of colors and textures in this hearty chowder.

Tip: For a thicker chowder, blend half of the soup before adding the cream, then stir it back into the pot.

Split Pea Soup with Ham

There’s nothing quite like a bowl of hearty Split Pea Soup with Ham to warm you up on a chilly day. This classic dish is as comforting as it is flavorful, with tender peas and smoky ham coming together in perfect harmony.

Ingredients

• 1 lb dried green split peas, rinsed and drained
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 lb smoked ham hock or diced ham
• 6 cups chicken broth
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. In a large pot, combine the split peas, onion, carrots, celery, garlic, ham hock or diced ham, chicken broth, and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low. Add the salt, black pepper, and bay leaf. Cover and simmer for 1 hour and 30 minutes, stirring occasionally, until the peas are tender and the soup has thickened.
3. Remove the ham hock from the soup. If using a ham hock, let it cool slightly, then remove the meat from the bone, dice it, and return it to the pot. Discard the bay leaf.
4. Adjust seasoning with additional salt and pepper if needed. Serve hot.

The magic of this soup lies in the slow simmer that melds the smoky ham with the earthy peas, creating a depth of flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, sauté the onions, carrots, and celery in a bit of olive oil before adding the other ingredients.

Creamy Mushroom Soup

There’s nothing quite like a bowl of creamy mushroom soup to warm you up from the inside out. This version is rich, flavorful, and surprisingly simple to make at home.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, salt, pepper, and thyme. Simmer for another 5 minutes, then remove from heat.
6. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches.

The secret to this soup’s depth of flavor? Cooking the mushrooms until they’re deeply browned, which brings out their natural umami. Serve with a sprinkle of fresh thyme for an extra touch of elegance.

Tip: For an even richer soup, substitute half of the broth with dry white wine.

Simple Turkey and Rice Soup

Warm up with this comforting Simple Turkey and Rice Soup, a hearty dish that turns leftovers into something spectacular.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 cups cooked turkey, shredded
• 1 cup white rice, uncooked
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion, 2 carrots, and 2 celery stalks, cooking until softened, about 5 minutes.
2. Stir in 3 cloves garlic and cook for 1 minute until fragrant.
3. Pour in 6 cups chicken broth and 1 cup water, then add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme. Bring to a boil.
4. Add 2 cups cooked turkey and 1 cup white rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
5. Stir in 2 tablespoons fresh parsley before serving.

The magic of this soup lies in the way the rice thickens the broth slightly, creating a comforting texture that’s both light and satisfying.

Tip: For an extra flavor boost, use homemade chicken broth if you have it on hand.

Easy Clam Chowder

Nothing says comfort like a bowl of creamy clam chowder, and this easy version brings all the cozy flavors to your table with minimal fuss.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 (6.5 oz) cans chopped clams, drained with juice reserved
• 2 medium potatoes, peeled and diced

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and celery, cooking until soft, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Sprinkle the flour over the vegetables, stirring to coat. Cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in the chicken broth and reserved clam juice, ensuring no lumps remain. Add the milk, salt, pepper, and thyme, bringing the mixture to a simmer.
4. Add the potatoes and simmer for 15 minutes, or until the potatoes are tender.
5. Stir in the chopped clams and heat through for about 2 minutes. Adjust seasoning if necessary.

The secret to this chowder’s rich flavor? Simmering the potatoes right in the broth, which thickens the soup naturally while infusing every bite with creamy goodness.

Tip: For an extra touch of luxury, finish each bowl with a sprinkle of crispy bacon bits or a drizzle of heavy cream.

Broccoli Cheddar Soup

There’s nothing quite like a bowl of creamy Broccoli Cheddar Soup to warm you up from the inside out. This version is rich, comforting, and packed with flavor.

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups half-and-half
• 1 pound broccoli florets, chopped
• 1 large carrot, grated
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in the chicken broth and half-and-half, ensuring no lumps remain. Bring to a simmer.
4. Add the broccoli and carrot to the pot. Simmer for 15-20 minutes, until the broccoli is tender.
5. Remove the pot from heat. Use an immersion blender to puree the soup to your desired consistency.
6. Stir in the cheddar cheese, salt, pepper, and nutmeg until the cheese is fully melted and the soup is smooth.

The secret to this soup’s depth of flavor? A pinch of nutmeg that perfectly complements the sharp cheddar and fresh broccoli.

Tip: For an extra smooth texture, blend the soup in batches in a traditional blender before adding the cheese.

Conclusion

There you have it—18 cozy, easy winter soup recipes to warm your heart and home. Each dish is a testament to the comfort and joy of home cooking. We hope you find a new favorite among them. Don’t forget to share which soups you loved in the comments and pin this roundup on Pinterest to keep these recipes handy all season long. Happy cooking!