Here Are 3 Soup Recipes to Beat the Cold Weather!

The end of warm summer weather can be a sad time for everyone. Nobody wants to face the fact that the cold temperatures and snow storms are on their way. But, on the bright side, there is so much to look forward to from this chilly season!

For one thing, fall and winter clothing is the best. What’s better than warm sweaters, jean season, your favorite boots, and a knit scarf wrapped around your neck?

Even better, though, is the food we can enjoy when the temperature outside drops. You know the kind we’re talking about: comfort food.

Now is the time for thick lasagnas, homemade pies, and our personal favorite, soups of all kinds! There is no better time of year for a nice, hot bowl of soup, and we can’t wait to experiment with some fun new recipes to keep us warm this fall and winter.

If you’re looking to make your own homemade soup this season, The Domestic Geek has inspired us with three amazing fall soups: a creamy tomato soup, a spicy carrot and ginger soup, and a hearty leek and potato soup. Each one sounds more delicious than the next!

All three of these recipes are simple to make (even by hand!) and all of them are completely vegetarian-friendly.

Which of these homemade soups will you be trying out to battle the chilly fall weather? Do you already have a go-to cold weather soup you love? Share your thoughts and your favorite soups in the comments section below.

Creamy Tomato Soup


Ingredients

  • 2 tbsp oil

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 8-10 roma tomatoes, chopped

  • 1 tbs brown sugar

  • 1 tbsp tomato paste

  • 1⁄2 cup parmesan grated OR a leftover parmesan rind

  • 2-3 cups vegetable broth

  • 1⁄4 cup cream (optional)

  • Salt and pepper to taste

  • Fresh basil for garnish

Instructions

  1. In a large saucepan, heat oil over medium-high heat.
  2. Add onions and sauté until they become translucent.
  3. Add garlic and sauté for another minute.
  4. Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
  5. Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
  6. Reduce heat to low and simmer for about 30 minutes.
  7. Add cream.
  8. Puree soup with an immersion blender or in batches in a traditional blender.
  9. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  10. Garnish with fresh basil.


Spiced Carrot and Ginger Soup


Ingredients

  • 2 tbsp oil

  • 2 large onions

  • 1 tsp ginger, minced

  • 6-8 carrots, diced

  • 3 cups vegetable broth

  • Salt and pepper to taste

Instructions

  1. In a large saucepan, heat oil over medium-high heat.
  2. Add onions and sauté until they become translucent.
  3. Add ginger and sauté for another minute.
  4. Add carrots and vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for about 30 minutes.
  6. Puree soup with an immersion blender or in batches in a traditional blender.
  7. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  8. Garnish with plain yogurt and fresh pepper.


Leek and Potato Soup


Ingredients

  • 2 tbsp oil

  • 4 leeks, rinsed and finely chopped, white and light green parts only

  • 2 stalks celery, finely chopped

  • 2 cloves garlic, minced

  • 2 potatoes, peeled and diced

  • 3 cups vegetable broth

  • 1⁄4 cup cream (optional)

  • Salt and pepper to taste

Instructions

  1. In a large saucepan, heat oil over medium-high heat.
  2. Add leeks and celery and sauté until they begin to soften.
  3. Add garlic and sauté for another minute.
  4. Add potatoes and vegetable broth and bring to a boil.
  5. Reduce heat to low and simmer for about 30 minutes.
  6. Add cream.
  7. Puree soup with an immersion blender or in batches in a traditional blender.
  8. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
  9. Garnish with fresh black pepper.