Soup Recipes for Cold Winter Days

 in Favorite Recipes / Now Magazines by

Has Jack Frost left you shivering and cold? Here are some tasty soup recipes to help keep you warm and cozy this winter!

French Onion Soup
Provided by Mary Pike for the May 2017 issue of GranburyNOW Magazine.

  • 5 lbs. onions
  • 1/2 cup (1 stick) butter
  • 1 1/2 tsp. freshly ground pepper
  • Paprika, to taste
  • Bay leaf, to taste
  • 2 tsp. salt
  • 7 16-oz. cans beef broth
  • 1 cup white wine of your choice
  • 3/4 cup flour
  • 1 bottle Kitchen Bouquet seasoning sauce
  • Sliced French bread
  • Swiss cheese
  1. Peel onions and slice 1/8-inch thick, preferably using a food processor.
  2. Melt butter in a 6-quart or larger stockpot. Add onions; cook uncovered over low heat for 1 1/2 hours, stirring constantly. Note: The long cooking time makes the onions mellow and sweet.
  3. Stir in pepper, paprika, bay leaf and salt; sauté over low heat for 10 minutes more, stirring frequently.
  4. Pour in 6 cans of beef broth and the white wine; bring to a boil.
  5. Dissolve flour in remaining 1 can of broth; stir mixture into boiling soup.
  6. Reduce heat and simmer slowly for 2 hours.
  7. Adjust color to a rich brown with Kitchen Bouquet and refrigerate overnight.
  8. Pour into ovenproof crocks or bowls; top each bowl with a slice of bread and sliced Swiss cheese. Heat under broiler until cheese melts. Note: Left over soup can be frozen.

 

Southwestern Cheese and Corn Chowder
Provided by Tonya Stricker for the August 2017 issue of WaxahachieNOW Magazine.

  • 2 Tbsp. butter
  • 1 small onion, chopped
  • 3 cups fat-free chicken broth
  • 2 cups fresh corn
  • 2 potatoes, peeled and cut into 1/2-inch cubes
  • 1 small red pepper, diced
  • 1 rib celery, sliced
  • 2 cups low-fat milk
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  1. In a large saucepan, melt the butter. Add onion; cook five minutes, or until tender.
  2. Stir in chicken broth and all vegetables. Bring the mixture to a boil; reduce heat and simmer, covered, for 5 minutes, or until the potatoes are tender.
  3. Remove 2 cups of the soup; puree in a blender or processor, and return to the saucepan.
  4. Stir in the milk, cheese and seasonings; simmer 10 minutes before serving.

Restaurant-style Tuscan Soup
Provided by Regina Graham for the November 2010 issue of North Ellis Co.NOW Magazine.

  • 1 lb. ground sweet Italian sausage 
  • 1 1/2 tsp. crushed red pepper flakes 
  • 1/2 lb. bacon 
  • 1 large white onion, diced 
  • 2 cloves garlic, minced 
  • 5 cubes chicken bouillon 
  • 10 cups water 
  • 1 lb. sliced russet potatoes (approximately 3)
  • 1 cup heavy cream 
  • 1/4 bunch kale 
  1. Sauté Italian sausage and red pepper flakes in large pot. Drain excess fat. Place meat in a small bowl; refrigerate.
  2. In same pot, sauté bacon, onions and garlic for about 15 minutes over medium-low heat, or until the onions are soft. 
  3. Mix together the chicken bouillon and water. Add to the onions, bacon and garlic; cook until boiling. 
  4. Add potatoes and cook until soft, about 30 minutes.
  5. Add heavy cream and cook until thoroughly heated. 
  6. Stir in sausage; add kale just before serving. Serve with warm garlic bread or breadsticks. 

Hamburger Soup
Provided by Sarah Keele for the November 2010 issue of CorsicanaNOW Magazine.

  • 1 lb. ground meat        
  • 1 onion, chopped
  • 1 pkg. buttermilk ranch dressing
  • 2 cans stewed tomatoes   
  • 2 cans pinto beans
  • 1 can corn               
  • 1 can Ro-Tel tomatoes
  • 1 pkg. mild taco seasoning
  • Grated cheese 
  • Flour tortillas
  1. Brown meat and onion together.
  2. Transfer to a large pot. Add next 6 ingredients; simmer for 30-60 minutes.
  3. Serve in bowls, topped with grated cheese and torn flour tortillas.

 

Tortilla Soup
Provided by Patti Tunnell for the September 2010 issue of North Ellis Co.NOW Magazine.

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. vegetable oil
  • 1 10-oz. can Ro-Tel tomatoes, drained
  • 1 14 1/2- to 16-oz. can pureed tomatoes
  • 3 cups chicken stock
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • Salt, to taste
  • 1 cup diced, cooked chicken
  • Bag of corn tortilla chips
  • Optional garnishes: diced avocado, grated cheddar cheese and sour cream
  1. In a large saucepan, sauté onion and garlic in 1 Tbsp. of oil for about 5 minutes until onions are soft. 
  2. Add Ro-Tel tomatoes, pureed tomatoes, chicken stock, chili powder, cumin and salt. Heat to a boil. Reduce heat; simmer for 20 to 30 minutes. 
  3. Add cooked chicken; heat for about 5 minutes. Place chips in bowls; add soup and garnish with favorite garnishes.

Kielbasa and Greens Soup
Provided by Elaine Leamon for the November 2010 issue of EnnisNOW Magazine.

  • 8 oz. skinless kielbasa sausage, cut into 1/4-inch half-moons
  • 2 tsp. olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/4 tsp. dried thyme
  • 8 oz. baby red potatoes, each cut into 8 pieces
  • 6 cups low-sodium chicken broth
  • 1/2 tsp. kosher salt
  • 3 cups hearty greens (such as collard or escarole) cut into 2-inch pieces
  • 1/2 cup canned milk
  1. In a large pot over medium heat, cook sausage in 1 tsp. olive oil until browned, about 5 minutes. Remove sausage; set aside.
  2. Add onions, garlic and remaining olive oil. Cook, stirring until onion is translucent, about 4 minutes. Stir in flour, thyme and potatoes.  
  3. Add kielbasa, broth and salt. Cover; bring to a simmer.  
  4. Cook, covered, until potatoes are tender, about 7 minutes. Stir in milk.

 

Lasagna Soup
Provided by David Hira for the June 2010 issue of SouthwestNOW Magazine.

  • 1 lb. bulk Italian sausage 
  • 2 cups onion, chopped 
  • 1 cup carrots, chopped 
  • 2 cups mushrooms, sliced 
  • 2 Tbsp. minced garlic 
  • 2 cups chicken broth 
  • 1 14 1/2-oz. can Italian stewed tomatoes 
  • 1 10 1/2-oz. can tomato sauce 
  • 1 cup bow tie or chunky pasta 
  • 2 cups fresh spinach 
  • 1 cup provolone or mozzarella, cut into chunks 
  • Parmesan (to sprinkle) 
  • Fresh basil as garnish 
  1. In one large pot, brown the sausage. Add onions and carrots; sauté 3 minutes. 
  2. Add mushrooms and garlic; stir for 3 minutes. 
  3. Add broth and both tomatoes. Bring to a boil; add pasta and spinach. Cook for 10 minutes on light boil. 
  4. To serve, place 2 chunks of cheese in bottom of soup bowls. Add soup. Sprinkle with Parmesan; garnish with basil.

Egg Drop Soup
Provided by Jeff Tittle for the June 2010 issue of WaxahachieNOW Magazine. 

  • 1 Tbsp. cornstarch 
  • 3 Tbsp. water 
  • 1 tsp. oriental sesame oil 
  • 3 cups chicken broth 
  • 1 egg, beaten 
  • Salt, to taste 
  • Scallions, for garish 
  1. Mix cornstarch, water and oriental sesame oil. Whisk into gently boiling chicken broth; cook until clear. 
  2. Rapidly stir egg into the chicken broth until strands are cooked; add salt. Sprinkle with scallions.

 

Cream of Broccoli/Cheddar Soup
Provided by Johanna Will for the May 2010 issue of BurlesonNOW Magazine. 

  • 4 cups broccoli, chopped 
  • 4 cups vegetable or chicken broth 
  • 1/4 cup margarine 
  • 1/4 cup flour 
  • 1 1/2 cups half-and-half 
  • 1 cup sharp cheddar cheese, grated
  • Freshly ground pepper 
  • Pinch of cayenne 
  • Pinch of nutmeg 
  1. Cook the broccoli in broth until tender; puree in blender. 
  2. Melt butter. Add flour; cook 2 to 3 minutes.  
  3. Add broccoli puree. Cook 5 minutes until thick and bubbly.  
  4. Add remaining ingredients; heat until cheese is melted. 

Chicken Enchilada Soup
Provided by Tracey Skrivanek for the May 2010 issue of EnnisNOW Magazine.

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 Tbsp. olive oil
  • 2 cups cooked chicken, cubed
  • 1 can chicken broth
  • 1 can beef broth
  • 1 can cream of chicken soup
  • 1 can chopped green chilies
  • 1 Tbsp. steak sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. pepper
  • 6 flour tortillas, cut in 1/2-inch strips
  • 3 cups cheddar cheese, grated1. Sauté the onion and garlic in the olive oil. Add remaining ingredients except for tortillas and cheese.
    2. Cook for 1 hour. Add tortillas; cook for an additional 30 minutes. Serve with cheese and tortilla chips.

 

White Bean Soup
Provided by Pearl and Dick Skewes for the March 2011 issue of CorsicanaNOW Magazine.

  • 2 cups white beans
  • 3 quarts cold water
  • 3 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 1/4 cup parsley, chopped
  • 2 onions, minced
  • 2 cloves garlic, crushed
  • 1 Tbsp. liquid smoke
  • 2 lbs. smoked ham with bone
  • Salt and pepper, to taste
  1. Soak beans in water overnight; drain.
  2. Add all ingredients to soup kettle. Cook slowly for 2 hours, stirring occasionally.
  3. Remove ham. Pull meat from bone; cut in small pieces. Return ham to soup; season to taste. 

Chicken Vegetable Soup
Provided by Jean Dumont for the February 2011 issue of WeatherfordNOW Magazine.

  • 2 cups chicken broth
  • 1 cup fresh or frozen corn
  • 1 small celery rib, chopped
  • 1 small carrot, chopped
  • 1 small onion, chopped
  • 1 cup cooked chicken, cubed
  • 1/2 cup canned diced tomatoes 
  • Salt and pepper, to taste
  1. In a saucepan, combine the first five ingredients; bring to a boil. 
  2. Reduce heat. Cover; simmer for 25-30 minutes, or until vegetables are tender. 
  3. Stir in the chicken, tomatoes, salt and pepper; heat through. Great served with cornbread.

 

Santa Fe Style Healthy Soup
Provided by Alice Woodard for the January 2011 issue of WaxahachieNOW Magazine.

  • 1/2 lb. boneless, skinless chicken thighs or breasts
  • 1 tsp. sea salt
  • 1/2 lb. Earl Campbell’s sausage links, sliced
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. olive oil
  • 1 large can Wolf Brand Chili Without Beans
  • 1 packet dried buttermilk ranch dressing
  • Lawry’s Seasoned Salt, to taste
  • 1 tsp. garlic powder
  • 1/2 head cabbage, cut in little strips
  • 1/2 cup carrots, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 yellow squash, chopped
  • 1 zucchini, chopped
  • Avocado
  • Sour cream
  • Santa Fe style tortilla strips
  1. Fill a large pot 3/4 full with water, boil chicken and sea salt until chicken is tender.
  2. Fry sausage, onion and garlic in olive oil for about 8 minutes.
  3. Remove tender chicken from broth; chop. 
  4. To broth, add chili and seasonings. Adjust seasoning to taste.
  5. Add half of chicken and sausage. Add all vegetables, followed by remaining meat.
  6. Return to a boil. Reduce heat; simmer for 20 minutes until vegetables are tender crisp.
  7. Ladle soup into bowls and top with 1/4 slice of avocado, a dollop of sour cream and some tortilla strips.