Aside from being out-of-this-world flavorful and easy to prepare, soups can last for weeks at a time if you make a large batch and freeze the leftovers. Such is the wintertime meal prep strategy of a lot of food bloggers. After all, if you're putting in the time and effort to prepare a soup, you may as well get to enjoy it more than once, right? The best part is that reheating soups is so easy, so there's no excuse not to reach for a bowl whenever you start to get hungry.
With that in mind, we looked to our favorite food bloggers to find the best winter soups that we can make in large batches to last us through the chillier months. Whether you prefer something light, simple, or indulgent, you'll definitely find a recipe that speaks to your taste buds.
Turkey Pumpkin Chili
We fell in love with The Modern Proper's healthier-than-you'd-think turkey pumpkin chili recipe to get us through the long winter haul. "One-pot and only 40 minutes from prep to table, makes this dish easily one of the tastiest and simplest you'll make all season," Erickson writes. "The turkey keeps it from being too heavy or greasy, the pumpkin adds a rich, soul-satisfying element, and the rest of the flavors and ingredients make up what you've come to know and love about chili." Simply make a large batch of this, freeze the leftovers, and defrost a serving in the microwave or on the stove whenever you need a warm, satisfying meal.
1 tbsp.vegetable oil
1 large onion
1 green bell pepper, diced
1 yellow bell pepper, diced
2–3 garlic cloves, minced
2 lbs. ground turkey
2 14.5-oz. can fire-roasted diced, canned tomatoes
4 cups sugar pie pumpkin, cubed
2.5 cups chicken stock
2 tbsp. adobo sauce
2 tsp. cumin
1 tsp. salt and ground black pepper
1 14.5-oz. black beans, drained and rinsed
Mozzarella cheese, shredded (for garnish)
Sour cream (for garnish)
Cilantro (for garnish)
Avocado (for garnish)
Pepitas (for garnish)
Heat the oil in a large deep soup pot over medium heat. Sauté the onion and bell peppers until tender, about five minutes. Add the garlic and sauté three minutes longer. Add in the turkey, and cook until evenly brown.
Mix in tomatoes, pumpkin, and chicken stock. Season with adobo sauce, cumin, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes or until pumpkin is tender. If desired, gently smash pumpkin chunks against the side of the pot. This gives the chili a creamier texture.
Easy Tomato Basil Soup
Tomato basil soup is a classic for a reason: It's as simple as it is delicious. Plus, it reminds us of childhood snow days spent dipping a crispy grilled cheese in the piping hot, bright red mixture. "[This soup] is straightforward and easy to make, but tastes like much more than the sum of its parts: tangy and garlicky, with an herby basil finish," recipe creator and co-founder of A Couple of Cooks Sonja Overhiser explains. What's more: It's dairy-free and vegan.
1 medium yellow onion
1 red bell pepper
3 garlic gloves
1 cup basil leaves, loosely packed
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 quart vegetable broth
1 tsp. kosher salt
Dice the onion and the bell pepper and mince the garlic. Then, tear the basil leaves into large pieces. In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about five minutes, until onions are translucent.
Add the garlic and cook for 30 seconds until it is fragrant, then add the white wine vinegar and cook until it evaporates. Add tomatoes, vegetable broth, and salt and bring to a steady simmer. Simmer for 15 minutes. Add the basil and use an immersion blender to purée the soup until creamy (or transfer it to a standard blender and blend). Serve immediately, refrigerate for up to five days, or freeze for several months.
Light French Onion Soup
Like tomato basil, French onion soup is another traditional bowl that always warms us right up. The only downside to this dish is that it can be a bit heavy. Luckily, The Butter Half's recipe solves that issue with a lighter version. Recipe creator Abbey Rodriguez notes, "This light French onion soup recipe is the perfect thing to make for lunch or an appetizer on a chilly day." After making the delectable dish, all you have to do is heat some baguette and toss it on top.
1 cup white cooking wine
1/4 cup butter
1 large onion, finely sliced
2 tsp. salt
1 tsp. ground black pepper
1 garlic clove, finely sliced
1/3 cup all-purpose flour
7 cups chicken broth or beef stock
2 cups Gruyère or Parmesan
2 tbsp. parsley
Bring the white wine to a boil in a small saucepan. Allow it to bubble for 30 seconds to fully remove the alcohol. Melt the butter in a large stockpot over low heat. Add the onions and season with salt and pepper. Cook them for 25 minutes over low heat for a lighter soup or 45 minutes to an hour over low heat until they are a deep golden brown and fully caramelized for a dark, amber soup.
Add the garlic and flour, and constantly stir for two to three minutes. Add the stock and wine slowly, stirring continuously. Bring the liquid to a boil, reduce to medium-low heat, cover, and let it simmer for 25 minutes. Add in any additional salt or pepper to taste.
While the soup is simmering, cut a baguette in half and cover with 1/2 cup of Gruyère or Parmesan cheese. Broil in the oven for four to five minutes until the bread is crispy. Remove and cut into one-inch square croutons.
Ladle the soup into bowls while hot and top with croutons, extra cheese, and garnish with parsley.