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6 Soups to Warm You Up

Sweet Potato and Apple Soup

The Benefits of Soup

Is there anything more comforting and nourishing than soup? As the days get shorter, the nights colder, and the risk of sniffles more pronounced, I find that I am drawn to making big batches of soup.

There is something so soothing about sitting down to a steaming bowl after a day of cold weather. And no matter how high end the store-bought stuff is, I always think the homemade versions taste better.

I also love soups as a way to get more vegetables into my family’s diet, especially during cold and flu season, when we could all use a little boost to our immune systems.

When my kids were small, pureed vegetable soup was one of the only ways I could get my younger son to eat vegetables. We would set out a bowl of soup and some crackers or bread and he would float little pieces, almost like boats, in the soup and then scoop them up with absolute delight!

If a big pot of soup sounds like just what the doctor ordered for you and your family, here are six soups that will keep you warm and nourished all winter long!

6 Soups to Warm You Up

Slow Cooker Chicken Noodle Soup

Whole Chicken Noodle Soup in the Slow Cooker: What could be better than setting this up in the slow cooker in the morning and coming home the delicious smell of soup in the evening?

 

Italian Shotgun Wedding SoupItalian Shotgun Wedding Soup: The simplest version of an Italian Wedding Soup you’ll ever find!

 

Butternut Squash and Apple Soup with Crispy SageButternut Squash and Apple Soup with Crispy Sage: Described as “sinfully delicious,” this soup is incredibly healthy, but so packed with flavor you’ll be convinced you must be breaking some rule.

 

Soup-er Easy Black Bean and Corn Soup

Soup-er Easy Black Bean and Corn Soup: This is always a huge hit in my family, and you probably have all the makings for it in your pantry right now! Serve it with a little grated cheese or sour cream on top to really make it sing.

 

Cauliflower Cheddar Soup

Cauliflower Cheddar Soup: Rich, nourishing, and so yummy! This is a great way to convert skeptics into cauliflower lovers.

We got the beet soup

We Got the Beet Soup

Linda Wolpert
The strikingly beautiful color of this soup pulls people in, but the flavor and silky sooth texture is what keeps everyone coming back for more. If you want to entice your kids, you can call it Dragon’s Blood or Fairy Princess Soup. Scramble recipe tester Maxine Silverman said, “This soup is a winner! It is super filling and beautiful. It feels like a farmer’s market in a bowl.”
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6 servings

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 1 yellow onion chopped
  • 1 lb. beets peeled and chopped (about 4 beets)
  • 1 lb. white potatoes peeled and chopped (about 2 potatoes)
  • 1 parsnip peeled and chopped
  • 1 tsp. dried dill or 1 Tbsp. fresh
  • 1/4 tsp. black pepper
  • 4 cups reduced-sodium vegetable or chicken broth
  • 1/2 – 1 lemon juice only, to taste
  • 1/2 cup crumbled goat cheese or sour cream or plain yogurt

Instructions
 

  • Heat a medium stockpot over medium-high heat. When it is hot, add the oil, and when the oil is hot, add the onions. Sauté them for about 3 minutes until they are tender.
  • Add the beets, potatoes, parsnips, dill, pepper and broth, cover and bring it to a boil. Reduce the heat to a simmer, keeping it covered, and cook it for 25 minutes until the vegetables are very tender.
  • Puree the soup with an immersion blender or a standing blender until it is smooth. Return it to the pot, if necessary, and stir in the lemon juice. (At this point you can serve it immediately or refrigerate the soup for up to 3 days.)
  • Top the bowls of soup with the goat cheese (highly recommended!) or sour cream, and additional pepper, and garnish it with additional dill, if desired.

Notes

Do Ahead or Delegate:  Chop the onion, peel and chop the beets, potatoes and parsnip, juice the lemon.
Tip:  If you’ve got extra lemons or limes sitting around and don’t want that flavorful juice to go to waste before they go bad, freeze them.  (Yes, you can freeze them!)  Just cut them into quarters and put them in a single layer on a baking sheet.  Place them in the freezer until frozen.  Once frozen, you can place them in a freezer-safe bag and remove and use as needed.
Scramble Flavor Booster:  Top the soup with the additional dill and a few drops of hot sauce.
Nutritional Information per Serving (% based upon Daily Values):
Calories 211, Total Fat 6g, 9%, Saturated Fat 2.5g, 13.5%, Cholesterol 6.5mg, 2%, Sodium 183.5mg, 7.5%, Carbohydrate 30.5g,10%, Dietary Fiber 5g, 20%, Sugar 8.5g, Protein 6.5g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!

Do you have a favorite soup recipe on The Scramble or elsewhere? I’d love to hear about it in the comments!

Do these recipes look intriguing? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!

 

 

 
 
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