Delicious Recipes for Soup Season

Annalise Kieley| View Author Bio

As long as the weather is below 60 degrees, you can find me in the kitchen making a variation of this warm, comforting, and filling dish at least once a week. I enjoy the simple act of chopping up a bunch of ingredients, throwing them into a pot together, and tasting how the different flavors come together in the end. My favorite soup recipes start with butter and finish with cream or milk, giving them an extra creamy texture.

January is National Soup Month and below are four delicious winter soup recipes. Before you get started, here are a few soup tips:

  • Taste the soup as it cooks and season as you go. You may want to add a little more salt or pepper, and this gives you a chance to get creative with spices and seasonings.
  • Blend your soups safely. If you’re using a traditional blender to puree your soup, wait until it has cooled a bit after cooking, and puree the soup in small batches for consistent texture.
  • All of these soups can be made with lactose-free milks, creams, and cheeses.

Broccoli Cheddar Soup


  • 2 cups steamed broccoli
  • 4 tbsp butter
  • 1 onion, chopped
  • Salt and pepper to taste
  • 1/4c. all-purpose flour
  • 1 large carrot, chopped
  • 2 stalked celery, chopped
  • 2 c. broth (chicken or vegetable)
  • 2 c. whole milk
  • 3 c. cheddar or Colby Jack cheese
  • Optional: pinch of nutmeg


  1. Melt butter in hot pan. Add onion, salt, and pepper, and sauté until soft, 3-5 minutes.
  2. Add flour. Cook for 3-5 more minutes, stirring occasionally until flour is cooked.
  3. Add carrot, celery and broth. Stir to combine and cook over medium heat for 20 minutes, or until vegetables are tender.
  4. Stir in the whole milk and cheese, and simmer for 10 minutes longer allowing soup to thicken.
  5. Using a standard or immersion blender, blend the soup until smooth. If using nutmeg, add before blending. The nutmeg will add more depth to the flavor with just a pinch.
  6. Serve and enjoy with rolls or a side salad!

Creamy Potato Soup


  • 3 tablespoons butter
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 onions chopped
  • 3 cloves garlic, peeled and smashed
  • 2 pounds potatoes, peeled and roughly chopped
  • 7 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 tsp thyme
  • 1 cup heavy cream


  1. Melt butter and add onions, salt, and pepper. Sauté onions for 5 minutes. Add garlic and sauté for 5 minutes more.
  2. Add the potatoes, broth, bay leaves and thyme. Bring to a boil, then cover and simmer for 15 minutes on low heat.
  3. Take out the bay leaves and puree the soup with a standard or immersion blender.
  4. Serve and enjoy!

Butternut Squash Soup

An easy and delicious way to use winter squash.


  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 1 butternut squash, cut into 1-inch cubes
  • 2 bay leaves
  • 5 cups chicken stock
  • 1 cup half and half
  • Shredded cheddar or parmesan for serving


  1. Melt the butter over medium heat in soup pot. Add onion and sauté for 5 minutes. Stir in garlic, salt and pepper, and cook for 2 minutes more.
  2. Add butternut squash, bay leaves, stock, and half and half. Simmer soup for 30 minutes.
  3. Puree soup with immersion or standard blender, top with a little cheese, serve, and enjoy!

Seasoning tip: if you want to spice this soup up, a couple dashes of chili or curry powder complement the sweet squash flavor wonderfully.

Creamy Chicken Tortellini Soup

A hearty variation of chicken noodle soup.


  • 3 tablespoons butter
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 1 garlic clove, minced
  • Salt and pepper to taste
  • 3 tablespoons butter
  • ¼c all-purpose flour
  • 4 cups chicken broth
  • 2 cups milk
  • 1 cup half and half
  • 2 bay leaves, ½ tsp rosemary, ½ tsp thyme, and any other herbs of choice
  • 2 cups cooked chicken (rotisserie works well, or you can boil 1-2 chicken breasts)
  • 2 cups cooked tortellini


  1. Melt the butter in soup pot over medium heat. Add carrots and celery, sauté for 5 minutes.
  2. Add onion, sauté for 3 minutes more.
  3. Add garlic, salt, and pepper, and sauté for 2 minutes more.
  4. Remove vegetables from pot and set aside while you make the roux.
  5. Over medium heat, melt butter. When hot, add the all-purpose flour and stir to combine. Cook and continue to stir occasionally until the roux turns a light golden-brown color. Gradually stir in 1 cup of chicken broth until thoroughly mixed and smooth.
  6. Add in the cooked vegetables, broth, milk, half and half, and seasonings, stirring until all ingredients are combined. Simmer for 30 minutes.
  7. At this point, taste the soup and add additional salt, pepper, and seasonings if desired. Add chicken and tortellini and cook for 15 minutes more.
  8. Remove the bay leaves and serve with a little cheese sprinkled on top – enjoy!

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