Soup's On: 5 Cozy Homemade Recipes for Cold Days

Homemade soup for cold days

 Bonjour, mes amis! Are you in need of some inspiration for your winter soups? Look no further, for I have compiled a list of five delectable recipes that are sure to warm your bones on these chilly days. From the classic tomato soup to the hearty split pea variety, there is something for every taste. I invite you to gather your ingredients and let your inner chef shine as you create these homemade masterpieces. Trust me, the results will be merveilleux! Bon appétit!

Here are the 5 recipe ideas for homemade soup on cold days:

1. Classic tomato soup: This recipe calls for canned tomatoes, onion, garlic, vegetable broth, and a variety of seasonings. You can also add in some cream or a swirl of pesto for extra flavor.

2. Roasted red pepper soup: Roast some red peppers and blend them with chicken or vegetable broth, a little bit of cream, and some seasonings for a creamy and flavorful soup.

3. Chicken noodle soup: This comfort food classic is made with chicken breasts, carrots, celery, onion, egg noodles, and chicken broth.

4. Creamy potato leek soup: This soup is made with potatoes, leeks, chicken or vegetable broth, and a little bit of cream. You can also add in some crumbled bacon or shredded cheese for extra flavor.

5. Split pea soup: This hearty soup is made with split peas, ham hocks, carrots, celery, and a variety of seasonings. It's a great way to use up leftover ham and it's perfect for a cold winter day.

Here's the simple recipe for classic tomato soup:

Ingredients:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 cans (28 ounces each) crushed tomatoes

• 4 cups vegetable broth

• 1 teaspoon sugar

• 1 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 cup heavy cream (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

2. Add the crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.

3. Use an immersion blender to blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.

4. Stir in the heavy cream, if using.

5. Serve the soup hot, garnished with a sprinkle of basil or a swirl of cream, if desired.

I hope you enjoy this soup! Let me know if you have any questions.

Here's the recipe for roasted red pepper soup:

Ingredients:

• 4 red bell peppers

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 cups chicken or vegetable broth

• 1/4 cup heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Cut the red bell peppers in half lengthwise and remove the seeds and stem. Place the pepper halves cut side down on the prepared baking sheet. Roast the peppers for 25-30 minutes, or until the skin is blistered and charred.

3. Remove the peppers from the oven and let them cool for a few minutes. Once they are cool enough to handle, peel off the skin and discard it. Roughly chop the peppers and set them aside.

4. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.

5. Add the roasted red peppers, chicken or vegetable broth, heavy cream, salt, pepper, and paprika to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.

6. Use an immersion blender to blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.

7. Serve the soup hot, garnished with a sprinkle of paprika or a swirl of cream, if desired.

I hope you enjoy this soup! Let me know if you have any questions.

Here's the recipe for chicken noodle soup:

Ingredients:

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 8 cups chicken broth

• 1 teaspoon dried parsley

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 8 ounces egg noodles

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until they are browned on both sides. Remove the chicken from the pot and set it aside.

2. In the same pot, add the onion, carrots, celery, and garlic. Cook until the vegetables are tender, about 5-7 minutes.

3. Add the chicken broth, parsley, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes.

4. While the soup is simmering, shred the chicken into bite-sized pieces. Add the shredded chicken and the egg noodles to the pot. Cook the soup for an additional 5-7 minutes, or until the noodles are tender.

5. Serve the soup hot, garnished with a sprinkle of parsley or a slice of lemon, if desired.

I hope you enjoy this soup! Let me know if you have any questions.

Here's the recipe for creamy potato leek soup:

Ingredients:

• 1 tablespoon butter

• 2 leeks, white and light green parts only, thinly sliced

• 1 pound potatoes, peeled and diced

• 4 cups chicken or vegetable broth

• 1/2 cup heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• crumbled bacon or shredded cheese, for serving (optional)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the leeks and cook until they are soft, about 5-7 minutes.

2. Add the potatoes, chicken or vegetable broth, heavy cream, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.

3. Use an immersion blender to blend the soup until it is smooth. Alternatively, you can transfer the soup to a blender and blend it in batches.

4. Serve the soup hot, garnished with crumbled bacon or shredded cheese, if desired.

I hope you enjoy this soup! Let me know if you have any questions.

Here's the recipe for split pea soup:

Ingredients:

• 1 pound dried split peas

• 2 ham hocks

• 1 medium onion, diced

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• 4 cloves garlic, minced

• 8 cups chicken or vegetable broth

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Instructions:

1. Rinse the split peas and pick through them to remove any debris. Place the split peas in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to low and simmer for 2-3 minutes. Drain the split peas and set them aside.

2. In the same pot, add the ham hocks, onion, carrots, celery, and garlic. Add enough chicken or vegetable broth to cover the ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the ham hocks are tender.

3. Remove the ham hocks from the pot and let them cool slightly. When they are cool enough to handle, remove the meat from the bones and discard the bones. Shred the meat into bite-sized pieces and set it aside.

4. Add the split peas, parsley, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the split peas are tender.

5. Add the shredded ham to the pot and cook for an additional 5-10 minutes, or until the soup is heated through.

6. Serve the soup hot, garnished with a sprinkle of parsley or a slice of lemon, if desired.

I hope you enjoy this soup! Let me know if you have any questions.