Best 4 Hearty Winter Vegetable Soup Recipes

In the heart of the winter season, when the weather turns cold and crisp, a hearty vegetable soup can be a comforting and nourishing delight. Packed with an array of vibrant vegetables, this culinary creation not only warms the body but also tantalizes the taste buds. The aroma of roasted vegetables, simmered in a flavorful broth, fills the air with an irresistible invitation. As you gather around the table, spoons in hand, prepare to embark on a culinary journey that celebrates the bounty of the winter harvest, promising both satisfaction and nourishment.

Here are our top 4 tried and tested recipes!

WINTER VEGETABLE SOUP

Winter Vegetable Soup image

I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 cup sliced green onions
1 tablespoon canola oil
1 can (14-1/2 ounces) chicken broth
1 small potato, peeled and cubed
1 large carrot, sliced
1/4 teaspoon dried thyme
1 cup broccoli florets
1/4 teaspoon salt, optional
1/8 teaspoon pepper

Steps:

In a large saucepan, saute onions in oil until tender. Add the broth, potato, carrot and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the broccoli, salt if desired and pepper; simmer, uncovered, for 5-7 minutes or until vegetables are tender.

Nutrition Facts : Calories 168 calories, Fat 8g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges

HEARTY WINTER-VEGETABLE SOUP

Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

HEARTY VEGETABLE SOUP

Hearty Vegetable Soup image

This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.

Provided by William Uncle Bill

Categories Stocks

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped small
3 large garlic cloves, chopped small
2 cups canned crushed tomatoes, with juice
4 cups vegetable broth
1 large yukon gold potato, peeled and cubed 3/8 inch
2 medium carrots, scrubbed and sliced 1/8-inch thick
1/2 cup cauliflower floret
2 large celery ribs, chopped
6 cups water
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
1 small sweet red pepper, seeded and diced
1 cup frozen baby peas
2 tablespoons dried dill weed
3/4 teaspoon seasoning salt
1/2 teaspoon black pepper, freshly ground

Steps:

In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
Add onions and saute until translucent, about 5 minutes.
Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.

HEARTY WINTER VEG SOUP

Hearty winter veg soup image

The perfect soup for those warm cosy nights - it's vegetarian and a good source of calcium, folic acid and vitamin C, too!

Provided by Good Food team

Categories Dinner, Lunch, Main course, Soup, Starter, Supper

Time 25m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
2 garlic cloves , crushed
1 swede , peeled and cut into chunks
4 large carrots , peeled and cut into chunks
3 sprigs thyme , leaves removed and roughly chopped
850ml vegetable stock
500ml semi-skimmed milk
2 x 410g cans mixed beans in water, drained

Steps:

Heat the oil in a large saucepan, then gently soften the garlic without colouring. Tip in the swede, carrots and two-thirds of the thyme, then pour in the stock and milk. Bring to the boil, then simmer for 15 mins.
Ladle a third of the soup into a blender, whizz until smooth, then pour back into the pan along with the beans. Check for seasoning, then return to the heat and warm through. Serve sprinkled with the remaining thyme and some warm, crusty bread rolls.

Nutrition Facts : Calories 307 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 14 grams fiber, Protein 17 grams protein, Sodium 0.99 milligram of sodium

Tips:

Utilize Fresh Vegetables: Prioritize fresh, seasonal vegetables to ensure maximum flavor and nutritional value.
Enhance Flavor with Herbs: Incorporate fresh or dried herbs like thyme, rosemary, or sage to elevate the soup's taste.
Add a Touch of Acidity: Introduce an acidic element, such as lemon juice or vinegar, to balance the flavors and brighten the soup.
Experiment with Different Broths: Consider using a combination of vegetable and chicken broth for a richer flavor profile.
Don't Overcook the Vegetables: Cook the vegetables just until tender to maintain their texture and nutrients.
Adjust Seasoning to Taste: Taste the soup throughout the cooking process and adjust seasonings, such as salt and pepper, accordingly.
Garnish for Visual Appeal: Enhance the soup's presentation by garnishing it with fresh herbs, croutons, or a drizzle of olive oil.

Conclusion:

The hearty winter vegetable soup is a comforting and nourishing dish that showcases the bounty of vegetables available during the colder months. By following these tips, you can create a flavorful, wholesome soup that is sure to warm you up on a chilly day. Whether you prefer a classic vegetable soup or one with a twist, these recipes provide a variety of options to suit your taste and dietary preferences. So, gather your ingredients, put on your apron, and embark on a culinary journey to create a delicious and satisfying winter vegetable soup.