Soups during winter are the perfect and most comforting food anyone can ever ask for. So, here are some super tasty, yet super healthy recipes for your cold nights!
From hearty veggie blends to lighter broths, every bowl brings warmth and nourishment. So, when salads start to feel a little boring, grab a spoon. These soups are proof that comfort food can still be healthy.
Salads are great most of the year. They are fresh, easy, crunchy, and healthy; there is no doubt about that. But once winter hits, a warm bowl of soup just feels right. When the cold sets in and fresh produce is not as exciting, soup becomes the coziest way to enjoy your veggies. It is filling and comforting, while still being good for you. Do you know the best part? These soups are not just tasty, but they are packed with greens and lean protein that keep you full and energized for a long time. From healthy veggie blends to lighter broths, every bowl brings warmth and nourishment. So, when salads start to feel a little boring, grab a spoon! These soups are proof that comfort food can still be healthy.
Let’s move on and get down to these 5 recipes of best and healthiest winter soup recipes.
1. Vegetarian Chili
Here is a hot take – this vegetarian chili hits just as hard as the classic beef version. It is packed with three kinds of beans that make it hearty and satisfying without any meat. The mix of warm spices and a touch of jalapeño adds just the right amount of kick. Every bite feels cozy, flavorful, and full of comfort. It is the kind of bowl that makes you forget it is even vegetarian.
Ingredients –
- 1 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeds and ribs removed, chopped
- 2 carrots, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeño, finely chopped
- 1 Tbsp. tomato paste
- 1 (15.5-oz.) can black beans, drained, rinsed
- 1 (15.5-oz.) can kidney beans, drained, rinsed
- 1 (15.5-oz.) can pinto beans, drained, rinsed
- 1 (28-oz.) can fire-roasted tomatoes
- 3 cups low-sodium vegetable broth
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, sour cream, and fresh cilantro, for serving
Recipe –
Start by heating some oil in a large pot over medium heat. Add chopped onion, bell pepper, and carrots, and cook until they soften a bit. Toss in garlic and jalapeño for a quick minute until fragrant. Stir in tomato paste to coat the veggies, then add your black, kidney, and pinto beans along with tomatoes, broth, and all those good spices, including chili powder, cumin, and oregano. Season with salt and pepper, let it simmer for about half an hour until it thickens and the flavors come together. Serve it hot, topped with cheese, sour cream, and a sprinkle of fresh cilantro. Your hearty and full-of-flavor vegetarian chili is ready to eat!
2. Miso Soup
Miso soup is the ultimate comfort soup. It is warm, light, soothing, and flavorful in every sip. It is that simple bowl you crave when you need something cozy without feeling heavy. The savory broth and soft tofu make it both calming for your body and satisfying. It is also perfect on its own or served with your favorite sushi rolls. Next time you are feeling a little off or just want something easy and nourishing, the classic miso soup always hits the spot!
Ingredients –
- 1 large piece of kombu (about 4″)
- 1 1/2 cups bonito flakes
- 1/3 cup white miso
- 3 Tbsp. sliced scallions
- 2 Tbsp. dried wakame
- 4 oz. silken tofu, cut into 1/2″ cubes
Recipe –
In a large pot, bring kombu and water to a gentle simmer over medium heat, then remove the kombu once it starts to simmer or reaches about 150º. Bring the water to a boil, add bonito flakes, and let it simmer on medium-low for 10 to 15 minutes until rich in flavor. Strain the broth, pressing the solids to get every drop. Pour the dashi back into the pot, bring it to a simmer, and whisk in the miso until smooth. Add scallions and wakame, then divide tofu into bowls and pour the hot soup over. Simple, warm, and deeply comforting.
3. Pozole
Pozole is your same old comfort food, but with a fun and bold personality. Packed with tender pork shoulder, hearty hominy, and just the right kick of heat, it is the kind of dish that fills your kitchen with rich and mouthwatering aromas. Every spoonful feels warm and flavorful, something that you will never forget. It is perfect for cold nights when you want something that truly hits the spot. Serve it for the holiday dinner or a cozy night in, either way, it will impress everyone at the table and remind you why hearty stews like this never go out of style.
Ingredients –
- 3 lb. pork shoulder, cut into 2″ pieces
- Kosher salt
- Freshly ground black pepper
- 1 large yellow onion, quartered
- 3 cloves garlic, sliced
- 4 cups low-sodium chicken broth
- 1 tsp. cumin seeds
- 1 bay leaf
- 2 dried ancho chiles, stem and seeds removed
- 2 dried chiles de árbol, stem and seeds removed
- 2 dried guajillo chiles, stem and seeds removed
- 3 (15-oz.) cans hominy, drained, rinsed
- Thinly sliced radishes, thinly sliced green cabbage, and chopped fresh cilantro, for serving
Recipe –
Start by seasoning the pork with salt and pepper, then place it in a large pot with onion, garlic, broth, cumin seeds, and a bay leaf. Add enough water to cover the pork by about two inches, bring it to a boil, then cover and simmer for about an hour and a half, skimming off any foam. While that cooks, soak dried chiles in boiling water for 30 minutes, then blend them with some of the soaking liquid until smooth. Stir the chile puree and hominy into the pot, cover, and let it simmer for another hour and a half until the pork is tender. Finish by seasoning to taste and topping the pozole with fresh radishes, cabbage, and cilantro for the perfect touch!
4. Matzo Ball Soup
Matzo ball soup carries deep history and meaning, often served during Passover or Hanukkah. Yet it is a bowl that deserves to be enjoyed all year long. It is warm and full of tradition – a true comfort classic. This version keeps things traditional but adds a few small twists that make it even better. The broth is rich and flavorful, and the matzo balls are light yet satisfying. This is your history, love, and comfort right in a single bowl!
Ingredients –
Chicken Soup:
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, quartered
- 2 carrots, cut into about 4″ pieces
- 4 celery ribs, cut into about 4″ pieces
- 1 turnip, quartered
- 1 parsnip, cut into about 4″ pieces
- 1 (2 1/2- to 3-lb.) whole chicken
- 6 cups (48 oz.) homemade chicken broth
- 4 dill sprigs
- 4 flat-leaf parsley sprigs
- Kosher salt
- Freshly ground black pepper
Matzo Balls:
- 4 large eggs
- 1/2 cup chicken fat (schmaltz), melted
- 1/2 cup seltzer water
- 1 cup matzo meal
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh dill, for serving
Recipe –
Chicken Soup:
Heat some oil in a large pot over medium heat, then add onion, carrots, celery, turnip, and parsnip. Stir for a couple of minutes until the vegetables release their aroma. Place the chicken on top, tossing it lightly so it is coated with the veggies and oil. Pour in the broth and enough water to just cover the chicken. Add dill and parsley, then season with salt and pepper. Bring everything to a boil, reduce the heat, and let it simmer gently for about two hours, partially covered. Once done, remove the chicken to shred or save for later. Keep a few carrot pieces for garnish, then strain the broth, season to taste, and discard the remaining vegetables and herbs.
Matzo Balls:
In a medium bowl, whisk the eggs, then mix in chicken fat and seltzer until smooth. Add the matzo meal, season with salt and pepper, and stir until fully combined. Chill the mixture for at least 30 minutes. While it chills, bring a large pot of water to a boil. Using a scoop or your hands, form the chilled mixture into smooth balls, rolling them gently with wet hands. Drop them into the boiling water. This way, they will sink first, then rise as they cook. Let them simmer for 10 to 15 minutes until fully cooked and light in color. Once ready, add them to your chicken soup or serving bowls, topping with broth, reserved chicken, carrots, and a sprinkle of dill.
5. Minestrone Soup
A hearty bowl of minestrone has a way of bringing comfort like few other dishes can. The rich tomato broth carries layers of flavor from the classic mix of onion, carrot, and celery, while zucchini, kale, and pasta shells add color and texture. Every spoonful feels different, a mix of earthy, tangy, and satisfying tastes. Pile on a generous amount of grated cheese, grab a piece of crusty sourdough, and you have the perfect meal. It is nourishing and full of life; a soup that never fails to warm both the body and the heart.
Ingredients –
- 1 1/2 tsp. kosher salt, plus more
- 6 oz. small pasta shells
- 1 Tbsp. unsalted butter
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 medium Vidalia onion, chopped
- 3 stalks of celery, sliced into 1/2″-thick half moons
- 2 medium carrots, halved lengthwise, sliced into 1/2″-thick half moons
- Freshly ground black pepper
- 6 cloves garlic, coarsely chopped
- 1 Tbsp. tomato paste
- 1 qt. chicken broth
- 2 cups canned whole tomatoes, crushed
- 1 Parmesan rind (optional)
- 1 zucchini, sliced 1/2″ thick
- 1 (15-oz.) can white kidney beans
- 2 oz. baby kale
- 1/3 cup coarsely chopped fresh basil
- Grated Parmesan, for serving
Recipe –
Bring 5 cups of water to a boil in a medium saucepan, add 1½ teaspoons of salt, and cook the pasta shells until al dente, about 7 minutes. Drain, toss with butter, and set aside. In a large pot, heat oil over medium-high heat, then cook onions, celery, and carrots with salt and pepper until soft, about 8 minutes. Add garlic and cook for a minute, then stir in tomato paste until it turns a deep red. Pour in broth, tomatoes, and a Parmesan rind if using, then simmer for about 5 minutes until slightly thickened. Add zucchini and beans, cook until tender, then remove from heat and stir in kale, basil, and the cooked pasta. Serve the soup in bowls, sprinkle with Parmesan, and drizzle with oil.
These 5 soup recipes will make sure you are feeling the love and comfort every night on your plate. So, which one are you making tonight?
