3 Cozy Soups You Need This Winter (Healthy, Easy & Comforting)
Nothing beats a warm, comforting bowl of homemade soup when you want something cozy and delicious! In this video, we are sharing 3 easy, cozy soup recipes perfect for cold weather and simple weeknight dinners: a creamy broccoli cheddar vegetable soup, a classic Italian minestrone soup, and a next-level roasted tomato soup from scratch.
Whether you are looking for healthy vegetable soup ideas or rich winter comfort food, these 3 quick and delicious soups are packed with flavor, budget-friendly, and guaranteed to warm you up.
RECIPE 1: Creamy Broccoli Vegetable Soup
Ingredients:
Shallot onion: 1 medium (~50g), chopped
Garlic cloves: 2–3 cloves (~10g), minced
Olive oil: 15 ml (1 tbsp)
Butter: 40g
White flour: 45g (approx. 3 tbsp)
Vegetable broth: 480 ml (approx. 480g)
Almond milk: 240 ml (approx. 240g)
Broccoli head: 1 head, cut into florets (~300g / about 3 cups)
Celery sticks: 2 medium sticks (~100g), chopped
Carrots: 2 medium carrots (~150g), chopped
Salt: 10g (approx. 1 tbsp)
Black pepper: 1.5g (approx. 1/4 tsp)
Nutmeg: 0.5g (approx. 1/8 tsp)
Garlic powder: 7g (approx. 1 tbsp)
Sharp grated cheddar cheese: 100g
Cooking cream: 80 ml (approx. 80g / 1/3 cup)
Instructions:
Sauté Aromatics: Heat olive oil in a pot and sauté shallot for 3–4 minutes until translucent. Add minced garlic and stir for 30 seconds.
Make the Roux: Add butter and white flour, stirring constantly for 30 seconds to cook out the raw flour taste.
Simmer: Slowly whisk in vegetable broth and almond milk. Add broccoli, celery, and carrots. Season with salt, black pepper, nutmeg, and garlic powder.
Boil & Cook: Bring to a boil, cover, and simmer for 30 minutes until vegetables are tender.
Finish: Remove from heat, stir in sharp cheddar until melted, and add cooking cream. Blend partially with an immersion blender for a creamy texture.
RECIPE 2: Cozy Italian Minestrone Soup
Ingredients:
Onion: 1 medium (~150g), chopped
Carrots: 3 medium (~250g), sliced
Olive oil: 15 ml (1 tbsp)
Garlic cloves: 3 cloves (~12g), minced
Large tomato: 1 large (~180g), chopped
Salt & ground black pepper: To taste (approx. 8g salt / 1.5g pepper)
Vegetable stock: 1 liter (1000 ml / 1000g)
Small pasta: 80g
Zucchini: 1 medium (~200g), chopped
Green beans: 100g, trimmed
Grated Parmesan: For garnish (approx. 30g–40g)
Instructions:
Build Base: Heat olive oil in a pot and sauté chopped onion for 7–8 minutes until soft. Add sliced carrots and sauté for 3–4 minutes. Stir in minced garlic for 30 seconds.
Add Tomatoes & Stock: Add chopped tomato, salt, and black pepper. Pour in vegetable stock and bring to a boil.
Add Pasta & Veggies: Add small pasta and cook. Add chopped zucchini and green beans.
Simmer: Cover the pot and simmer gently for 15 minutes. Serve hot topped with freshly grated Parmesan.
RECIPE 3: Next-Level Roasted Tomato Soup
Ingredients:
Tomatoes (regular and cherry): Approx. 700g–800g total (sliced regular tomatoes and halved cherry tomatoes)
Onion: 1 medium (~150g), cut into quarters
Garlic cloves: 4–5 whole cloves (~20g), peeled
Bell peppers: 2 medium (~300g), seeds removed, cut in half
Olive oil: 20 ml (1–2 tbsp)
Salt and black pepper: To taste (approx. 8g salt / 1.5g pepper)
Sugar: 12g (1 tbsp)
Chicken stock: 480 ml (approx. 480g / 2 cups)
Instructions:
Prep Tray: Place sliced and halved tomatoes on a parchment-lined baking tray. Add quartered onions, whole garlic cloves, and halved bell peppers.
Season: Drizzle with olive oil, salt, black pepper, and sugar. Arrange bell peppers skin-side up.
Roast: Roast at 425°F (220°C) for 40–45 minutes. Let cool slightly, then peel away and discard the charred bell pepper skins.
Blend: Transfer roasted vegetables and juices to a blender, add chicken stock, and blend until completely smooth.
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