Best 20 Winter Vegetable Soup Recipes

WINTER LENTIL VEGETABLE SOUP

Steps:

• Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
• Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

WINTER ROOT VEGETABLE SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Combine parsnips, carrots, celery root, turnips, sweet potato, and butternut squash in a large roasting pan. Drizzle with olive oil, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Toss vegetables to evenly distribute seasonings.
• Roast in the preheated oven until the vegetables are easily pierced with a fork, 30 to 45 minutes, stirring every 15 minutes.
• Meanwhile, melt the butter in a large pot or Dutch oven over medium heat. Stir in the celery and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the vegetable broth and bring to a simmer, uncovered. Stir in the roasted vegetables and continue simmering for 10 minutes. Puree the soup using an immersion blender. Stir in the half and half, and season with salt and pepper, if necessary. If the soup becomes too thick, add more vegetable broth.

HEARTY WINTER-VEGETABLE SOUP

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.

WINTER HARVEST VEGETABLE SOUP

Steps:

• In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer. , Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired.

WINTER VEGETABLE SOUP

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.

ALTON BROWN'S WINTER VEGETABLE SOUP

Steps:

• Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
• Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
• Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
• Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

ROASTED WINTER VEGETABLE AND SQUASH SOUP

Steps:

• Heat olive oil in a deep skillet. Add onion and saute over medium heat for 3 to 4 minutes. Add pumpkin, butternut squash, carrots, parsnip, and turnip. Season with salt and pepper. Stir to combine. Cook for 5 minutes, uncovered, stirring occasionally.
• Add thyme, rosemary, sage, parsley, and bay leaves to the pot, tucking the sprigs down into the vegetables so they can release their oils. Add garlic and continue to stir occasionally. Be careful not to let the garlic burn. Reduce heat and simmer, covered, for 5 minutes.
• Heat vegetable stock in a separate pot. Add all the vegetables from the skillet. Check seasoning and adjust if necessary. Simmer until vegetables are tender, about 15 minutes. Retrieve all herb sprigs. Serve as is or allow soup to cool and blend in a blender to desired consistency.

ROASTED WINTER VEGETABLE SOUP

Steps:

• With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
• Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
• Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
• Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
• While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
• Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS

Steps:

• In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
• Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
• Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

CREAMY WINTER VEGETABLE SOUP

Steps:

• For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.

PURéE OF WINTER VEGETABLE SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
• Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
• Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.

WINTER VEGETABLE AND BEAN SOUP WITH PESTO

Steps:

• For pesto:
• Puree all ingredients in processor. Season with salt and pepper. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• For soup:
• Combine first 4 ingredients in heavy large pot. Cover and cook over medium-low heat until vegetables are almost tender, stirring occasionally, about 8 minutes. Add broth; bring to boil. Stir in orzo; boil uncovered until orzo is almost tender, stirring often, about 12 minutes. Add green beans; reduce heat and simmer until beans are tender, about 6 minutes. Stir in cannellini and crushed pepper; simmer until heated through, about 3 minutes. Season with salt and pepper.
• Divide pesto among 4 bowls. Ladle soup over pesto; swirl to blend. Sprinkle with 2 tablespoons cheese.

WINTER VEGETABLE SOUP

Steps:

• In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

WINTER VEGETABLE BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, saute the celery, onion and garlic in oil for 7 minutes or until tender. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 40 minutes. , Stir in beans. Cover and simmer for 20 minutes or until vegetables are tender. Serve over macaroni.

WINTER VEGETABLE SOUP

Steps:

• Cook onion with bay leaf and 1/2 teaspoon salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
• Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.

WINTER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stockpot over medium heat. Saute onions and leeks until softened, about 5 minutes.
• Add cabbage, celery, carrot, and parsnip. Increase heat to medium-high and mix thoroughly. Cover and cook, stirring once or twice, until vegetables have softened, about 10 minutes. Uncover and add ginger, cumin, and nutmeg. Cook, stirring constantly, for 1 minute.
• Add broth, potatoes, turnip, squash, and barley to the pot. Bring to a boil, then add lima beans. Add additional broth or water if soup is too thick. Reduce heat, cover, and simmer until barley is tender, about 45 minutes. Season with salt and pepper.

WINTER VEGETABLE AND BEEF SOUP

Steps:

• Heat 2 tablespoons oil in very large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; sauté until outside is no longer pink, about 4 minutes. Add diced carrots, chopped onion, chopped garlic cloves, bay leaves, and thyme. Sauté 5 minutes. Add 6 cups beef broth, tomatoes with juice, chopped cabbage, and potatoes. Bring to simmer. Partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about 50 minutes. Stir in corn kernels and peas; simmer until tender, about 5 minutes. Thin soup with more broth if too thick. Season to taste with salt and pepper.

ROASTED WINTER VEGETABLE SOUP

Steps:

• Heat oven to 425°F.
• In large bowl, mix carrots, parsnips, celery, squash, 3 tablespoons of the oil, the thyme, salt and black pepper; toss to coat evenly, and divide between 2 ungreased large rimmed baking pans. Spread in single layer; roast in oven 25 to 30 minutes or until lightly browned, stirring halfway through.
• In 5-quart Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onions; cook 6 to 7 minutes, stirring frequently, until browned and softened. Add broth and roasted vegetables; heat to boiling. Reduce heat to low; simmer uncovered 20 to 30 minutes or until vegetables are tender. Gradually stir in cheese. Stir in parsley and vinegar. Taste, and adjust seasoning with salt and black pepper if necessary.
• Ladle into serving bowls, and garnish with additional cheese.

WINTER WHITE VEGETABLE SOUP

Steps:

• Wrap beet in foil. Roast in a 400 degrees degree oven about 1 hour or until just tender. Cool. Peel and dice or grate; set aside.
• Meanwhile, in a 4-quart Dutch oven cook and stir onion in hot butter over medium heat about 5 minutes or until tender. Add cauliflower, turnips, celeriac, potatoes, fennel, parsnips, garlic, 1/4 teaspoon salt, and water. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until vegetables are very tender. Remove from heat. Stir in the 1 1/2 cups milk. Let cool slightly.
• Transfer soup mixture in batches to a blender or food processor; cover and blend or process until smooth. Return all soup to Dutch oven. Add additional milk to reach desired consistency. Heat through. Ladle into individual bowls and sprinkle with beets and, if desired, chives. Makes 10 servings.

WINTER VEGETABLE SOUP WITH COCONUT MILK AND PEAR

Steps:

• 1. Melt the butter in a Dutch oven over medium. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring until the vegetables begin to soften, about 8 minutes. 2. Stir in the cabbage, ginger, thyme, garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until the cabbage begins to soften, about 3 minutes. 3. Scoop 1/4 cup of coconut cream from the top of the can and set aside. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium, stirring to scrape up any browned bits. 4. Reduce the heat to low, cover and cook at a bare simmer, stirring until the squash is very soft, 20 minutes. 5. Puree in batches in a blender. If the soup is too thick, add more chicken broth until thinned. Season to taste. 6. Ladle the soup into bowls, drizzle with the reserved coconut cream, sprinkle with the chopped thyme.