When the weather outside gets frightful, these soups are so delightful!

Soup Resized

We may be approaching “the most wonderful time of the year,” but we’re also approaching the coldest. Yes, it’s that lovely season when arctic blasts monopolize meteorology reports and scarves are worn as much indoors as they are out. But when winter begins its long reign on the outside, we break out the recipes that make us feel warm and fuzzy on the inside. That’s right, folks, we’re welcoming winter the only way we know how—by ringing in soup season.

Here are the three soups that keep us cozy in the kitchen during the cruel winter months.

PS. If you’re getting into the cooking groove, don’t forget to join us on Pinterest for our Healthy Thanksgiving Recipe Contest. You could win a spa day on us! Click here for how to enter.

French Onion Soup

Nothing satisfies our comfort food cravings like French onion soup. A fall favorite for years, this tasty treat is far less complicated than it looks.

To begin, cook four sliced onions and two thyme sprigs in butter for twenty minutes. (Make sure you keep it covered.) After twenty minutes, uncover the pot and continue cooking until caramelized (ca. one hour).  Add six cups of beef broth and simmer for ten minutes. Add cognac, salt and pepper. To finish, top with two pieces of gruyère toast.

Butternut Squash Soup

A bowl of Butternut squash soup is always on our pre-Holiday cooking agenda. And while there are a myriad of mouthwatering variations out there, we prefer the classic kind.

Start by dicing a carrot, celery stalk and onion. Heat two tablespoons of olive oil in a large soup pan and mix in the carrot, celery and onion. Cook for three-four minutes. Once the vegetables have begun to soften, stir in four cups of cubed butternut squash, half a teaspoon of chopped, fresh thyme and four cups of chicken broth. Season with half a teaspoon of salt and half a teaspoon of pepper. Bring soup to a boil, reduce heat and simmer until squash is tender (ca. 30 min). Finish by pureeing soup in an immersion blender.

Tomato Basil Soup

If there’s one soup we never tire of, it’s tomato.  But as much as we love Andy Warhol’s immortalized American staple, we know we can cook up something more creative than Campbell’s.

To make your own tomato basil soup, put two cans of crushed tomatoes and one can of chicken broth in a large saucepan and bring to a boil. Reduce the heat, cover the pan and let the soup simmer for approximately ten minutes. Add about twenty minced fresh basil leaves and one teaspoon of sugar. Reduce the heat even more, and stir in one cup of heavy whipping cream and a half cup of butter. Let it cook until all the butter is melted.

Elle Fure is the Editorial Director of Spa Week Daily.

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