Soup Season Isn’t Over Yet
The hearty, repeat-worthy soups getting me through late winter.
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There’s something about this last stretch of winter that always feels a little heavier than the rest. The holidays are long gone, the new-year momentum has softened a tad, and it’s still dark by dinnertime. Please, give us the sun back! February, especially, has this weird in-between energy — not quite the fresh start that January gives and not quite the optimism and excitement of spring.
So why wouldn’t it be the perfect time to truly enjoy soup?!
Soup is just so grounding which is sometimes exactly what we need right now. There’s something about a pot simmering on the stove that makes the house feel warmer, even when it’s cold outside.
But hold on, I’m not talking about watery, sad bowls that leave you hungry an hour later. I mean super hearty soups that easily count as dinner on their own. Soup that makes you want to grab a big spoon and a piece of bread and dig in.
So as we finish out winter — before we start dreaming about salads and lighter meals — these are the soups I’m making.
Having a few basics makes the whole process smoother.
A good, heavy-bottomed pot or Dutch oven. This is the workhorse. It distributes heat evenly and lets everything simmer gently without scorching the bottom.
A sharp knife and sturdy cutting board. Most soups start with chopping aromatics and veggies — onion, garlic, carrots, celery. Having a knife that makes that part quick instead of frustrating changes everything.
A ladle. It sounds obvious, but it makes serving easier and less messy (especially if kids are involved!).
Glass storage containers. If you’re going to make soup, you might as well make enough for tomorrow. Storing it in clear containers makes it easy to grab for lunch and helps nothing get forgotten in the back of the fridge.
If you’ve ever made a pot of soup that tasted fine, but not amazing, I’m here to help you out! Most of the time, it doesn’t need more ingredients — it just needs a small adjustment at the end.
Finish with acid. This is the one people skip the most. A squeeze of fresh lemon juice, a splash of red wine vinegar, even a tiny drizzle of balsamic can completely wake up a soup. Acid brightens everything and makes the flavors pop.
Add a little fat at the end. A knob of butter stirred in right before serving adds richness without making things too heavy. A drizzle of good olive oil does the same.
Fresh herbs at the last minute. Parsley, dill, basil, chives — adding herbs at the end instead of cooking them down keeps their flavor vibrant. It’s a small detail that makes a big difference.
A spoonful of something creamy. Yogurt, pesto, sour cream, even whipped ricotta — a small swirl on top adds richness and contrast.
Texture matters. If everything in the bowl is soft, it can taste one-dimensional. Toasted breadcrumbs, crispy chickpeas, crushed crackers, or even a handful of croutons add crunch and make each bite even better.
One of the biggest reasons I love making soup is that it solves tomorrow’s dinner.
Most broth-based soups freeze great. Anything with beans, shredded chicken, or braised meat tends to hold up well. Tomato-based soups? Great. Lentil soups? Perfect. The only ones that can get a little tricky are cream-heavy soups, since dairy can sometimes separate when thawed.
A few simple tips:
Let the soup cool completely before freezing.
Leave a little space at the top of the container — liquid expands when frozen.
Label it with the name and date. You will not remember what it is in three weeks.
If your soup has pasta, consider freezing it before adding the pasta. Pasta can get a little soft after thawing.
I love using glass containers for fridge storage, but if I’m freezing, I’ll often use these souper cubes. They stack easily and save space.
These are the soups I reach for when I want dinner that doesn’t require a lot of decision-making or I don’t want to spend a lot of active time cooking a complicated meal. I love how soups are generally made in one pot and practically cook themselves.
They’re also incredibly forgiving, which makes them perfect whether you’ve been cooking for years or you’re just getting comfortable in the kitchen. A little more broth? Easy. A little more salt? Add it. Soup gives you room to trial and error.
And then there are the leftovers — arguably the best part! Most soups taste even better the next day, which means tomorrow’s lunch (or dinner) is already in your fridge.
When the weather cools down and I’m craving something warm, cozy, and nourishing, I always circle back to Italian wedding soup. It’s the kind of recipe that tastes like it’s been simmering all day, but takes a fraction of the time. This season, I gave my OG version a little upgrade with this Mini Meatball Italian Wedding Soup. The meatballs are perfectly tender, the broth is bright with the lemon, and the tiny pasta brings so much fun and joy to the whole dish.
This is one of those recipes that’s close to my heart and for good reason. It’s rich, velvety, and full of bold tomato flavor, balanced with just the right amount of creaminess. Introducing my Copycat Nordstrom Tomato Soup, a cozy classic that tastes just like the version from the café (but even better when made at home!). Paired with crispy, cheesy spicy cheddar crostini, it’s the ultimate comfort food combo for fall and winter. Perfect for family dinners or those chilly nights when all you want is a warm bowl of soup and a side of melty, golden bread.
This is one of the best soups I’ve ever made, and once you try it, I think you’ll agree. This Butternut Squash Sausage Soup is cozy, hearty, and loaded with flavor. It’s the kind of fall meal you’ll want on repeat. It comes together in one pot with simple ingredients like sausage, stelline pasta (or orzo), fresh spinach, and a splash of cream. It’s perfect for chilly nights, easy to freeze, and super nourishing!
Tender vegetables, hearty rotisserie chicken, and soft, pillowy dumplings come together to create a classic recipe that everyone will enjoy. My Hearty Dairy-Free Chicken Dumpling Soup is a better-for-you twist on the classic recipe. It’s sweet, hearty, and filling without being heavy, which means that it’s perfect for keeping you full during those chilly winter months!
There’s nothing better than a cozy and comforting soup on a chilly night… except for combining that soup with the rich, hearty flavors of lasagna. This is The Ultimate One-Pot Lasagna Soup, and it’s filled with all of the elements of lasagna that you know and love. From the tender meat to the soft noodles and a creamy three-cheese topping, this recipe comes together in just one pot in 30 minutes, making it the perfect weeknight dinner that the whole family will enjoy!
Tender lentils and creamy coconut milk come together with a myriad of spices for a cozy, comforting recipe that is sure to keep your body warm and your belly full during the colder winter months. My One Pot Curry Lentil Soup is not only about to become one of your go-to recipes this holiday season, but also comes together in only 30 minutes and with one pot, making it the perfect, easy weeknight dinner.
In the cool winter months, there is nothing better than curling up with a warm bowl of soup. This is The Ultimate Beef & Barley Soup, and it’s full of a rich beef broth, tender chunks of seared chuck roast, vegetables, and barley, for a soup that is truly comfort food in a bowl. Serve it with a side of crusty sourdough bread, and you’ve got a classic, family-friendly recipe to keep in your weeknight dinner rotation!
If you’re still deep in winter where you are, I hope one of these finds its way into your pot this week. Let me know which one in the comments!
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If you’re looking for even more soup inspiration, you can browse more recipes on the website.
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