8 Soup Recipes to Help You Stay Warm at Home This Winter

1. Select Browning/Sauté function and melt the butter in the pressure cooking pot. Add the onion, carrots, and celery and sauté for about 5 minutes, stirring occasionally, until the vegetables are tender. 
2. Stir in the chicken, chicken broth, rice, parsley, salt, pepper and red pepper flakes. Lock the lid in place and select High Pressure and 5 minutes cooking time. 
3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes (just let it sit, the steam will escape on its own), then finish with a quick release (be cautious and use a wooden spoon to shift the pressure relief valve so the hearty blow of steam escapes.) 
4. In a small bowl, whisk the cornstarch and cold water until smooth. Select Simmer/Sauté and add the slurry to the pot stirring constantly. Sir in the cream cheese until melted. Stir in the milk, half-and-half and lemon juice and heat through (do not bring to a boil). Serve sprinkled with more parsley and black pepper if desired. 

Recipe from: Foodie Crush

1. Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat. 
2. Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar. 

Recipe from: Eating Well

1. Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes. 
2. Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute. 
3. Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt. 
4. Submerge the chicken thighs into the soup so that the broth covers them. Bring the soup back to a low simmer then partially cover the pot with a lid and cook, stirring a few times until the chicken thighs are cooked through; about 20 minutes. 
5. If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low. 
6. Transfer the cooked chicken to a plate. Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used. 
7. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve. 

Recipe from: Inspired Taste

1. Bring a large pot of salted water to a boil. Add the noodles and cook them for 2 minutes less than advised by the package instructions. Drain the noodles, drizzle them with oil, and set them aside. 
2. Place a heavy bottom pot or dutch oven over medium heat, add the sausage, and sauté until cooked through, breaking it up into small pieces with a spatula. Add the onion and cook until it’s translucent. Stir in pressed garlic and oregano and cook for 30 seconds until fragrant. 
3. Add tomato paste, broth, and canned tomatoes. Bring to a boil then reduce heat, partially cover, and simmer for 15 minutes. 
4. Keeping the heat at a simmer, add in noodles, half and half, parmesan, and basil. Simmer for a few more minutes and season to taste. 
5. Serve right away with a spoonful of ricotta cheese and a sprinkle of fresh basil. 

Recipe from: Natasha’s Kitchen

1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. 
2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. 

Recipe from: Taste of Home

1. In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, sprinkle with sugar, stirring often, until the onions are browned, about 20-30 minutes. 
2. Add the wine or vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.  
3. Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes. 
4. While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven. Brush both sides of the French bread or baguette slices lightly with olive oil (you’ll end up using about a tablespoon and a half of olive oil for this). Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven. 
5. To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup. 

Recipe from: Simply Recipes

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute. 
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes. 
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes. 
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened. 
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste. 
6. Mix in parsley and remaining thyme. Serve warm. 

Recipe from: Cafe Delites

FOR THE MEATBALLS: 

• In a medium bowl, combine ground beef, egg, breadcrumbs, parsley, both cheeses, garlic, salt and pepper. Using your hands, gently combine all ingredients until well combined, being sure not to over-mix. 
• Using a cooking scoop or your hands, portion meat into 1½ tablespoon-sized balls and place on a baking sheet. 
• In a medium skillet over medium-high heat, add olive oil to coat the bottom of the pan. Add in 1/4 of the meatballs and brown on both sides, about 2-3 minutes per side. They will not be cooked through at this point, just browned. Remove meatballs from the skillet and place baking on baking sheet. Repeat process with remaining meatballs. 
• Set skillet aside; do not rinse. The bits on the bottom of the skillet will be deglazed later and added to the soup. 

FOR THE SOUP: 

• Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add carrots, celery, onions and bay leaf to the pot. Cook until softened but not browned, 6 to 8 minutes. Season with salt and pepper. 
• Add garlic and a pinch of nutmeg to the softened vegetables. Cook until garlic is fragrant, about 1-2 minutes. 
• Add in chicken stock, water and Parmesan rind. Bring to a boil then reduce to simmer. 
• Using about one ladleful of the simmering broth, add to warm skillet where the meatballs have been previously cooked. Use the hot broth to scrape up the browned bits in the skillet. Add this liquid from the skillet to the pot of simmering soup. 
• Add seared meatballs into the pot. Simmer soup till flavors have had a chance to meld and vegetables are tender, about 20 minutes. 
• Add in pasta and baby spinach. Cook additional 10 minutes, until noodles are tender and spinach is wilted. Taste for seasoning, add additional salt and pepper to taste. Remove bay leaves and Parmesan rind. Serve with extra grated cheese and a squeeze of lemon, if desired. 

Recipe from: Today Show