Warming Soups To Eat This Winter
I'm really noticing the colder weather recently. It's that time of year I like to snuggle under the duvet and watch a film or a Netflix series and be cosy. Now that we're properly into autumn, it is important to start thinking ahead towards the winter and prepare ourselves for the even colder weather.
Whether it’s getting your annual Boiler Service, switching around seasonal clothes in your wardrobe, or even simply preparing your winter menu at home it’s good to be ready.
In this post I want to focus on the latter and share a few great warming soup recipes that you should definitely try this winter. All of these recipes are easy, giving you a warming meal at the end of the day.
Tomato and basil soup
Tomato soup is always a classic, and when you serve this with a nice melted grilled cheese you can’t go wrong.
400g tomatoes (cherry, heirloom, regular)
400g chopped tomatoes
1 white onion
1 bulb garlic
1 large bunch basil
50ml cream, optional
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tsp sugar
Prepare a baking tray and chop up your onion into large chunks. Add the onion to the tray.
Chop your garlic bulb in half and add to the tray, drizzling with oil.
Add your tomatoes to the tray and season with salt, pepper, and drizzle with oil.
Roast for 45 minutes.
Once roasted, take your garlic bulb out and squeeze it to release the sweet garlic inside. Add everything to a large saucepan.
Add your chopped tomatoes, tomato purée, Worcestershire sauce, and sugar. Stir and add 150ml water.
Chop your basil and save a small amount for garnish at the end. Add the rest to the pan.
Heat up to boiling and then simmer for 10 minutes. Blend until completely smooth.
Add cream for extra richness if you like.
Serve with grilled cheese and your reserved basil.
Potato and leek soup
Potato and leek soup is a classic during Autumn because it is comforting, simple, and very filling. This soup recipe is the ideal remedy for a wet and cold commute home after work.
1 small white onion
4 tbsp butter
Salt and pepper
Chop up your potatoes into small cubes and chop your leeks and onion finely.
Heat up some butter in a pan until foaming and then add your vegetables to the pan. Sauté for a couple of minutes until the potatoes start to brown on the outside.
Add the hot stock to the pan and bring to a boil, then simmer for 6-8 minutes. Season with salt and pepper.
Blend until smooth and taste. Add chives when serving for a fresh green hit.
Chicken and tarragon soup
A warming tarragon chicken soup is exactly what you need on a Friday night.
2 chicken breasts, chopped
1 bunch tarragon
2 tbsp butter
2 tbsp flour
1 pint milk
Salt and pepper
In a saucepan, melt the butter and once foaming, add your chicken, season with salt and pepper, and cook through for around 8 minutes.
Finely chop your tarragon and add half to the pan with your chicken, and half to a jug with milk. Heat the milk in the microwave ready for the next step.
Add flour to the pan and stir into a thick paste, allow this to cook out for 1 minute.
Now it’s time to add some hot milk. Add a small amount to start with, stirring as you go - and watch the flour dissolve. Keep adding milk bit by bit to make a thick and creamy sauce.
Heat through for a couple of minutes and serve with crusty bread.