It’s winter. And, depending on where you’re stationed, it is probably cold, or at least colder than you’d like. For example, 60 degrees and overcast in Okinawa can feel like the frozen tundra when you’re used to 90 degrees and 100 percent humidity during the summer, am I right?!?!

Nothing warms you up on a blustery day quite like soup. Maybe it’s the hot broth, the hearty ingredients, or the fact that it reminds us of childhood. Most likely, it is a combination of all three. While there are some great store-bought options out there, these days it’s hard to beat the flavor of a made-from-scratch soup. Plus, your house will smell amazing!

Another benefit of making your own soup is that you can keep track of all of the ingredients. That means no preservatives and no artificial yuckiness. You control what you add!

Below, we share three of our favorite soup recipes that will keep you warm all winter long!

White Chicken Lasagna Soup

3 Soups To Keep You Warm Through Winter

White lasagna is similar to its more traditional red counterpart, except the marinara sauce is swapped out with a creamy white cheese sauce. If white sauce lasagna is a thing (and a delicious thing at that), we could only imagine how good it would be in soup form. This version does not disappoint with chunks of chicken, healthy bits of spinach, red pepper, onion, and lots of garlic all floating in a ricotta and parmesan cream broth.

Print Recipe
White Chicken Lasagna Soup
All the flavors of a creamy white lasagna in the comfort of a soup bowl!
3 Soups To Keep You Warm Through Winter
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
For the Chicken:
For the Soup:
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
For the Chicken:
For the Soup:
3 Soups To Keep You Warm Through Winter
Instructions
  1. Add 1 tablespoon olive oil to a large pot over medium heat. Remove the chicken from the packaging and pat dry with paper towels, then cut the chicken into small, bite-sized pieces. Sprinkle the chicken with salt and pepper (we used 1/4 teaspoon of each). Add the chicken to the pot and cook for about 10 minutes, or until just cooked through to the center. Remove from the pot and set aside on a plate.
  2. To the same pot used to cook the chicken, add the diced onion, red pepper, 2 tablespoons of butter, and 1 1/2 tablespoon olive oil. Sauté the vegetables for 5-6 minutes, or until softened. Stir in the garlic and spinach, cooking for an additional minute. Add the parsley, basil, garlic powder, oregano, thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, red pepper flakes (if desired), and chicken broth. Stir to combine. Break the lasagna noodles into 1-inch pieces and add to the pot. Bring the broth to a low boil, cooking for about 12-15 minutes, or until the noodles are soft. Stir in the heavy cream and reserved chicken. In a separate bowl, whisk together the milk and flour, then pour into the pot. Stir the soup for 1-2 minutes, or until it has thickened. Stir in the ricotta and parmesan, then cook for 4-5 minutes. Taste, adding additional salt and pepper, if needed.
  3. Ladle into bowls to serve.
Recipe Notes
  • If you prefer to freeze the soup after cooking, allow it to cool, then spoon into a freezer-safe container or freezer bag, removing as much air inside as possible. Place it into the freezer. To thaw, place the container into the refrigerator for 24 hours, then pour into a pot and heat over medium heat until hot.

Creamy Tomato Soup with Cheesy Garlic Bread

3 Soups To Keep You Warm Through Winter

While tomato soup may seem a little boring, we promise you that this version will change your mind for good! The humble little soup exterior is hiding a real pop of flavor, one that will have you going back for spoonful after spoonful until there are no spoonfuls left to be had. From there, we recommend licking the bowl clean!

The secrets in this soup are a touch of sherry, fresh basil, and cream, and it is made even better by the fancy garlic bread served up on the side! If Italian restaurants have taught us anything, it’s that bread is the perfect starter…or side…or both — do what makes you happy. For this especially delicious garlic bread, fresh bakery bread is spread with a buttery garlic herb mixture, then topped with mozzarella and gruyere cheeses. The bread is great by itself, but even better dunked into a warm bowl of the soup!

Print Recipe
Creamy Tomato Soup with Cheesy Garlic Bread
3 Soups To Keep You Warm Through Winter
Course Main Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Soup:
For the Garlic Toast:
Course Main Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For the Soup:
For the Garlic Toast:
3 Soups To Keep You Warm Through Winter
Instructions
  1. Preheat your oven's broiler.
  2. Add the 6 tablespoons of butter, diced onion, and bouillon to a stockpot over medium heat. Sauté the onions for 6-8 minutes, or until they begin to turn translucent. The bouillon should break down during this time. Stir in the diced tomatoes, tomato juice, sugar, pepper, salt, garlic powder, and sherry and bring to a low boil. Reduce the heat to medium-low and cook for 5 more minutes. Stir in the cream and basil, and cook for a few minutes longer, stirring occasionally. Taste the soup, and add additional salt and pepper if desired.
  3. Meanwhile, prepare the garlic toast. Slice the bread in half lengthwise. Stir together the minced garlic, melted butter, oil, parmesan, basil, oregano, pepper, and red pepper flakes in a small bowl. Brush the cut sides of the bread with the garlic oil and allow it to soak in. Place the bread on a baking sheet and broil it for 3-4 minutes. Remove the bread from the oven and top each slice with 4 slices of the gruyere and 2 cups of the mozzarella. Return the pan to under the broiler and broil for 3-5 minutes, or until the cheese is melted and browned slightly. Slice the bread and serve alongside bowls of the soup.
Recipe Notes
  • For the bouillon cubes, we use small cubes (that make 1 cup of broth each if you were to dilute). If using larger cubes, reduce the amount accordingly. If not available, you can substitute with an equal portion of Better Than Bouillon paste!

Bacon, Corn, and Shrimp Chowder

3 Soups To Keep You Warm Through Winter

Corn chowders are usually enjoyed most in the summer months, but by adding bacon and shrimp, you’ll create a heartier version that can be savored all year long. Find some flash-frozen sweet corn (switch to fresh corn in peak season), and sauté it in the reserved fat from cooking the bacon. The shrimp is prepared the same way, which creates a rich vegetabley, shellfishy, bacony base for the chowder (yes — it’s so over the top, it warranted the creation of new adjectives). Be on the lookout for crusty round loaves of fresh bread at your grocery store or farmers market — they make for great bread bowls!

Print Recipe
Bacon, Corn, and Shrimp Chowder
3 Soups To Keep You Warm Through Winter
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
3 Soups To Keep You Warm Through Winter
Instructions
  1. Add the bacon to a pot over medium heat. Cook the bacon until just crisp, then drain on paper towels. Once cool enough to handle, roughly dice the bacon into pieces, then set aside.
  2. Clean the shrimp, then pat dry with paper towels. Add the shrimp into the reserved bacon fat and cook for 2-3 minutes on each side. Remove the shrimp from the pot and set aside on a plate.
  3. Add the diced celery, onion, jalapeño, and garlic to the pot. Cook for 3-4 minutes, then add in the corn, salt, thyme, pepper, and flour. Stir to combine, then cook for an additional 4-5 minutes. Pour in the chicken broth and bring to a boil, then stir in the cream and bacon bits. Once the chowder comes back to a boil, reduce the heat to medium-low. Scoop about half of the soup into a blender and (carefully) puree until smooth. Stir the pureed soup back into the pot. Add the shrimp. Taste the soup, adding additional salt and pepper, if needed. Scoop into bowls to serve.
Recipe Notes
  • In the summer, you can use fresh corn in place of frozen.

Need to feed a crowd? Check out these No-Fail Potluck Recipes for some of our favorite dishes to please the masses!

3 Soups To Keep You Warm Through Winter


Photo Credits: Christina Carter

 

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Christina is a Marine Corps spouse currently living in Southern California with her husband and two children (they're not bossy, they have leadership skills!). She started The Set Table, a meal kit delivery service in Okinawa, Japan in 2014, then opened Meriwether's, a coffee shop, cafe, and market, in Leavenworth, Kansas in 2015. When she is not cooking up new recipes in the kitchen or buried in receipts in Quickbooks, you can find her on the hunt for cute work out clothes in the hopes they will motivate her to go to the gym more frequently. In her spare (hahaha) time, Christina enjoys reading professional development books, spending time being active outdoors, and a good "that's what she said" joke, and thinks that there is never a wrong occasion for a glass of wine.

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