As the days get cooler and the evenings draw in, there's nothing quite like curling up with a bowl of something warm and comforting. For many of us, that means soup—a dish that’s as versatile as it is satisfying. Whether it’s a creamy, velvety bowl or something hearty and chunky, soup has a way of making everything feel a little better. "When I ask people what their favorite soup is, I rarely get the same answer twice," says Shelly Westerhausen Worcel, author of the delightful new cookbook Every Season Is Soup Season. "That's because soup is all about comfort, and comfort means something different to everyone." Whatever your personal definition of comfort, we’ve got a recipe to match. So why not try one of these tonight?
Broccoli-Cheddar Soup
(Serves 6)
4 tablespoons unsalted butter
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1 white onion, diced
2 celery stalks, diced
1 teaspoon salt
2 garlic cloves, minced
2 teaspoons ground mustard
1/2 teaspoon pepper
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1/4 teaspoon cayenne pepper
1/4 cup flour
4 cups vegetable broth
1 pound broccoli florets, chopped (about 4 cups)
2 carrots, peeled and cut into matchsticks
8 ounces sharp Cheddar cheese, shredded
4 ounces medium Cheddar cheese, shredded
1 cup half-and-half
Directions:
First things first, let's start by melting 4 tablespoons of unsalted butter in a large pot over medium heat. Once it’s melted and shimmering, toss in your diced onion, celery, and a half teaspoon of salt. Let that cook for about 5 minutes, stirring occasionally, until the veggies soften just a bit. Next, add in the minced garlic, ground mustard, pepper, and cayenne. Cook this fragrant mix for about 30 seconds—it’s just enough time to let those flavors bloom. Now, here’s where things get interesting: sprinkle in the flour and whisk it all together for about 2 to 3 minutes. This step is key because it creates a roux, which will help thicken your soup. Once that's done, pour in the vegetable broth, along with your chopped broccoli, matchstick carrots, and the remaining salt. Bring the whole thing to a boil, then turn down the heat and let it simmer for 15 to 20 minutes. When the veggies are tender, it's time to add the cheeses and half-and-half. Stir it all together for a minute or so, until everything’s melted and creamy. Give it a taste, season as needed, and serve warm. Enjoy!
PER SERVING: 431 calories, 20 grams protein, 18 grams carbs, 3 grams fiber, 5 grams sugar, 32 grams fat.
Chickpea Noodle Soup
(Serves 6)
2 tablespoons olive oil
4 celery stalks, diced
2 carrots, peeled and sliced
1 onion, diced
2 garlic cloves, minced
3 pieces of lemon peel
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
4 cups vegetable broth
1 (15 oz.) can chickpeas, rinsed
2 bay leaves
2 tablespoons yellow miso
1 1/2 tablespoons lemon juice
1/4 cup chopped fresh dill
Directions:
Let's start by heating 2 tablespoons of olive oil in a pot over medium heat. Once it’s hot, toss in your diced celery, carrots, onion, and minced garlic. Cook them together for about 10 minutes, stirring occasionally, until everything softens and starts to release its natural sweetness. Now, add in the lemon peels, salt, pepper, and red pepper flakes. Cook this aromatic mix for about 30 seconds, just enough to let the spices wake up. Next, pour in the vegetable broth, chickpeas, bay leaves, and 2 cups of water. Bring it all to a boil, then turn down the heat and let it simmer for 15 minutes. While it's simmering, let's make the noodles. In a food processor, pulse together 1 1/2 cups of flour and a quarter teaspoon of salt. Add in 2 eggs and 1 tablespoon of water, pulsing until the mixture resembles crumbs. Form it into a ball, knead it until it's smooth, then cover it with plastic wrap and let it rest for 30 minutes. Once it's rested, halve the dough, roll it out into squares about 1/8 inch thick, and cut it into 2 x 1/2 inch strips. Add the noodles to the soup, cover it, and simmer for 6 minutes. Finally, whisk the miso into a cup of the broth, then return it to the soup along with the lemon juice. Remove the bay leaves, serve the soup topped with fresh dill, and enjoy!
PER SERVING: 311 calories, 12 grams protein, 49 grams carbs, 6 grams fiber, 4 grams sugar, 8 grams fat.
Smoky Paprika Tortilla Soup
(Serves 6)
1 red onion, diced
1 red bell pepper, diced
1 jalapeño, minced
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne
1 teaspoon salt
4 cups vegetable broth
2 (15 oz.) cans black beans, rinsed
1 (28 oz.) can crushed fire-roasted tomatoes
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
Directions:
First, preheat your oven to 375°F. In a pot over medium heat, cook the diced red onion, bell pepper, and minced jalapeño in 2 tablespoons of olive oil for about 5 minutes, stirring occasionally. Now, add in the minced garlic, chili powder, cumin, smoked paprika, cayenne, and salt. Cook this vibrant mix for about 30 seconds, just enough to release those incredible spices. Next, pour in the vegetable broth, black beans, crushed fire-roasted tomatoes, and frozen corn. Bring it all to a boil, then turn down the heat and let it simmer for 30 minutes. After it's simmered, stir in the chopped cilantro and lime juice. For the tortilla strips, slice 5 corn tortillas into thin strips, toss them with 2 tablespoons of olive oil, spread them out on a baking sheet, and bake for 15 minutes until they’re crispy. Serve the soup topped with the tortilla strips, some diced avocado, a dollop of sour cream, lime wedges, and extra cilantro if you're feeling fancy. Enjoy the smoky, spicy goodness!
PER SERVING: 330 calories, 13 grams protein, 47 grams carbs, 13 grams fiber, 6 grams sugar, 11 grams fat.
