5 Yummy Soup Recipes Perfect for Those Cold Winter Nights

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Just because we have to deal with the cold weather winter brings, that doesn’t mean we can’t warm ourselves up with delicious food — and soup is pretty much the best thing ever when it comes to lessening the winter chill.

But there are so many soup recipes to choose from that it can get overwhelming. Well fear not, my fellow winter warriors, we have five incredibly delicious soups that will warm your hearts and your tummies.

5 Yummy Soup Recipes Perfect for Those Cold Winter Nights:

1. Classic Tomato and Basil Soup


  • 8-10 Roma tomatoes, with seeds removed
  • 1 teaspoon olive oil
  • salt to taste
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth (low-sodium tastes best)
  • ¼ cup sun-dried tomatoes, diced
  • ¼ cup cream cheese, room temperature
  • 1 ½ cups fresh basil, diced

Directions: Preheat oven to 350. Place tomatoes on a baking sheet, drizzle with olive oil and salt, and roast in oven for 45 minutes. In a stockpot, heat coconut oil over medium-high heat. Add in onion and red pepper flakes, and sauté until onions are translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Then stir in crushed tomatoes, chicken broth, and sun-dried tomatoes, and bring to a boil. Add in roasted tomatoes and allow soup to simmer for 12 minutes. Stir in cream cheese and basil, and continue to stir until cheese is fully melted. Finally, using an immersion blender, or regular blender if you don’t have one, blend soup until smooth. Bon appetite!

2. Slow Cooker Creamy Tortellini and Mushroom Soup


  • 4 cups water
  • 1 ¾ cups vegetable broth
  • 1 (1.6-ounce) package alfredo sauce mix
  • 1 (8-ounce) package mushrooms, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • 1 (8-ounce) package fresh cheese tortellini
  • 1 (12-ounce) can evaporated milk
  • 5 ½ cups fresh spinach

Directions: In a slow cooker, whisk together water, vegetable broth, and alfredo sauce mix until smooth. Add mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper, and stir to combine. Cover and cook on high for 3 hours. Then add tortellini and cook on low for another hour. Stir in evaporated milk and spinach, let cook for another minute or 2, and enjoy!

3. Spicy Black Bean Soup


  • 1 tablespoon olive oil
  • ½ large onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 ½ teaspoons ground cumin
  • red pepper flakes to taste
  • ¼ cup cheddar cheese, shredded, for topping
  • avocado slices for topping

Directions: In a large pot, heat olive oil over medium-low heat. Once hot, add in onion and garlic and sauté, stirring occasionally, for 2 minutes. Stir in bell pepper and continue to cook for another 2 minutes. Using a fork or spoon, crush some of the black beans to help give the soup its texture, and add them to pot. Stir in vegetable broth, balsamic vinegar, cumin, and red pepper flakes. Allow to simmer for about 15 minutes. Pour into bowls, top with cheddar and avocado, and dig in!

4. Baked Potato Soup


  • 1 (12-ounce) package bacon, diced
  • 1 ¼ cup onion, diced
  • 1 teaspoon garlic, minced
  • ¼ cup flour
  • 4-5 large russet potatoes, peeled and chopped
  • 4 cups chicken broth (low-sodium tastes best)
  • 1 cup cream (half-and-half is best, but any will do)
  • ¾ cup cheddar cheese, shredded
  • 3 scallions, sliced
  • salt and pepper to taste

Directions: In a large pot, cook bacon over medium heat until done, and then move it to a paper towel to cool. Keep 3-4 tablespoons of bacon fat in pot. Add in onion and garlic and sauté until onions are translucent, about 7 minutes. Slowly add in flour, stirring constantly, and cook until a roux forms, about 2 minutes. Stir in potatoes and chicken broth, and bring to a boil for 1 minute. Then turn heat down and let simmer 30 minutes, or until the potatoes are tender. Stir in cream, cheese, scallions, bacon bits, salt, and pepper. Let simmer for 5-7 more minutes, or until cheese is melted. Now the best part: eat up!

5. Minestrone Soup with Sweet Potatoes


  • ½ tablespoon olive oil
  • 1 medium onion, diced
  • 1-2 large carrots, chopped
  • 2 tablespoons pesto
  • 5 cups water
  • 2 cups canned tomatoes
  • 1 large sweet potato, peeled and chopped
  • salt to taste
  • 1 (15-ounce) can chickpeas
  • 1 cup green beans, trimmed and chopped
  • ⅓ cup pasta
  • 1 ½ tablespoons bacon bits
  • 2 cups fresh spinach
  • parmesan cheese for topping

Directions: In a stockpot, heat oil over medium-high heat. Once oil is hot, add onions, carrots, and pesto, and cook until onions start to soften. Add water, tomatoes, sweet potato, and salt, stirring to combine. Bring to boil, cover, then reduce heat to low and simmer for about 15-18 minutes. Stir in chickpeas, green beans, pasta, and bacon bits, place cover back on, and simmer for 8-10 minutes longer, or until pasta is done. Remove from heat, stir in spinach, and cover just long enough for spinach to wilt. Top with some parmesan cheese and enjoy!

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