3 Chef-Approved Soup Recipes for a Quick and Healthy Meal

Remember that series Chicken Soup for the Soul? Well, with the temperatures dropping and the sun setting early, we consider ourselves people with souls that need warming vis-à-vis edible soup, not just food for thought. With these cravings in mind, there's nothing better than a bowl of filling, delicious soup to get our fix of comfort and warmth in the form of a meal. That being said, soups have developed a reputation for being on the lighter side, a plus-one party guest invited only to support the real hero of the dinner spread, like a meaty main course.

Jamie Oliver–trained chef and writer Annie Helm Baxter is here to set us straight with her new cookbook. In Soups, she includes a variety of her favorite recipes with a specific goal in mind, a lofty statement that Baxter opens up the introduction with: that soup can "be both basic and brilliant." Consider that goal surpassed. Her collection of recipes and gorgeous visual spreads of her cooking process and final products definitely prove that soup can be the focal point of any meal. We chose our top four favorites to enjoy this season. Once you scroll through to get the full details, you'll be able to shop the whole book and enjoy your winter hibernation.

Servings: 2 to 4

Ingredients for Papa Pomodoro Soup:

3 tbsp. extra-virgin olive oil, plus extra to serve

3 garlic cloves, crushed

7 oz. cherry tomatoes, halved

14 oz. canned whole tomatoes or 1 lb. 12 oz. fresh tomatoes, grilled, peeled, and deseeded

8 1/2 fl. oz. water

1 large stalk rosemary

1 quantity Seeded Cheesy Croutons made with ciabatta bread

Sea salt flakes and freshly ground black pepper

Directions for Papa Pomodoro Soup:

Heat the oil and sauté the garlic until softened. Add the cherry tomatoes and cook, stirring, for 5 minutes.

Add the tomatoes, water and rosemary. Bring to the boil, then simmer gently for 25 minutes. Take off the heat, discard the rosemary, and stir in the croutons.

Leave for 10 minutes. Season and drizzle with oil.

Directions for Seeded Cheesy Croutons:

Preheat the oven to 375°F. Toss together all the ingredients and spread out on a baking sheet. Bake for 10 to 15 minutes, or until crisp and golden.

Servings: 2 to 4

Ingredients:

3 tbsp. extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, finely chopped

1/2 oz. bunch basil, thin stalks finely chopped

14 oz. canned whole tomatoes, crushed

8 1/2 fl. oz. water

2 oz. single cream

Sea salt flakes and freshly ground black pepper

1 quantity Seeded Cheesy Croutons

Directions:

Heat the oil and sauté the onion, garlic and basil stalks until tender. Add the tomatoes and water and bring to the boil. Simmer for 15 minutes.

Purée until smooth; then stir in the basil leaves and cream and season. Top with croutons.

Servings: 2 to 4

Ingredients for Fennel & Orange Soup:

2 tbsp. extra-virgin olive oil

1 medium leek, sliced

1 medium fennel bulb, finely sliced

1 medium potato, diced

34 fl. oz. water

Sea salt flakes and freshly ground black pepper

Ingredients for Citrus & Herb Crème Fraîche:

3 1/2 oz. crème fraîche

1 to 2 tbsp. chives, finely chopped

2 tsp. grated lemon zest

Sea salt flakes and freshly ground black pepper

Directions for Citrus & Herb Crème Fraîche:

Combine all the ingredients together in a bowl and season.

Directions for Fennel & Orange Soup:

Heat the oil and cook the leeks, fennel, and potato, covered, for 15 minutes, stirring occasionally. Uncover and cook for 10 minutes, stirring occasionally.

Add the water, bring to the boil, and then simmer until very tender. Purée until smooth, season, and top with a dollop of orange and fennel crème fraîche.

Servings: 4

Ingredients: 

1 tbsp. olive oil

2 heads garlic, peeled and crushed

3 tbsp. plain (all-purpose) flour

34 fl. oz. water

1 bouquet garni

2 fl. oz. single (light) cream

1/2 day-old baguette, cut into cubes

Sea salt flakes and freshly ground black pepper

Directions:

Heat the oil and sauté the garlic gently until soft and starting to turn golden. Add the flour and mash until very smooth. Gradually whisk in the water; then add the bouquet garni and bring to the boil.

Simmer for 15 minutes. Remove the bouquet garni, purée until smooth, add cream, and season. Place the bread in bowls and spoon the soup over.

Servings: 4

Ingredients for Rainbow Chard & Quinoa Soup:

2 tbsp. extra-virgin olive oil

1 onion, diced

9 oz. rainbow chard, stems finely chopped, leaves chopped

2 garlic cloves, finely chopped

1/2 lemon

34 fl. oz. vegetable stock (see below)

3 to 3 1/2 oz. Parmesan rind

Sea salt flakes and freshly ground black pepper

1 lb 3 oz cooked red quinoa (6 oz uncooked)

Ingredients for Vegetable Stock:

1 tbsp. olive oil

2 onions, chopped

2 carrots, chopped

2 celery stalks, chopped

3 1/2 oz. leek trimmings, chopped

7 oz. mushrooms, sliced

2 garlic cloves

2 bay leaves, torn

4 large sprigs thyme

1 tbsp. black peppercorns

4 oz. Parmesan rinds

51 fl. oz. water

Directions for Rainbow Chard & Quinoa Soup:

Heat the oil and sauté the onion and chard stems, covered, for 10 minutes. Uncover and cook until beginning to color. Add the garlic and cook for 1 minute.

Squeeze in the lemon half and add to the soup. Add the stock and cheese rind. Bring to the boil and then simmer for 10 minutes. Add the chard leaves and cook until wilted.

Discard the lemon half, carefully chop any remaining cheese from the rind (which will be hot) and add to the soup, discarding the rind. Season and pour over the quinoa.

Directions for Vegetable Stock:

Heat the oil in a large pot and then sauté the onions, carrots, celery, leeks, mushrooms and garlic for 5 to 7 minutes. until golden brown.

Add the bay leaves, thyme, peppercorns, and Parmesan rinds, cover with the water, and bring to the boil. Reduce the heat to a gentle simmer for 1 1/2 hours. Strain through a fine sieve and discard the solids.

Below, shop Soups to get the rest of Annie Helm Baxter's recipes.