Soup is such a versatile and healthy meal. You can enjoy it any time of the year. In this roundup, we’ve selected five delicious soup recipes to help you feel warm even on the coldest of days!

Roasted Butternut Squash Soup with Pesto

This creamy soup comprises roasted butternut squash, carrots, and potatoes. It’s finished with a pot of pesto for extra flavor.

Ingredients:

1 butternut squash, peeled, seeded, and cubed

2 carrots, peeled and diced

1 onion, diced

1 potato, peeled and diced

4 cups chicken or vegetable stock

1/2 cup pesto

Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. In a large roasting pan, combine the butternut squash, carrots, onion, and potato.

3. Roast in the oven for 45 minutes, stirring occasionally.

4. Transfer the roasted vegetables to a soup pot and add the stock.

5. Boil and then reduce the soup to a simmer.

6. Add the pesto and any other seasonings you want.

7. Serve hot, and enjoy!

This classic soup is made with fresh tomatoes, onion, garlic, and heavy cream. It’s simple to make and so delicious.

Here is a revised version of the recipe:

Ingredients:

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 6 cups diced fresh tomatoes (or canned tomatoes if fresh is not available)

• 4 cups chicken or vegetable stock

• 1/2 cup heavy cream

• Salt and pepper to taste

• 1 teaspoon sugar (to balance the acidity of the tomatoes)

• 1/4 cup fresh herbs (such as basil or parsley), finely chopped

Instructions:

1. It works best to cook olive oil on medium

2. Cook the garlic and onion until softened and fragrant.

3. Add the tomatoes and stock, boiling the soup.

4. Cook for 30 minutes on simmer.

5. Add the heavy cream and season with salt, pepper, and sugar to taste.

6. Stir in the fresh herbs and serve the soup hot.

Optional: Add some cooked pasta, rice, or diced vegetables to the soup for added texture and flavor. Enjoy!

This French-inspired soup is made with potatoes, leeks, and chicken stock. It’s simple yet so flavorful and comforting.

Ingredients:

1 tablespoon butter

1 onion, diced

2 leeks, cleaned and sliced

6 cups diced potatoes

4 cups chicken

Instructions:

1. Melt the butter over nothing higher than medium heat in a soup pot.

2. Add the onion and leeks, and cook until softened.

3. Add the potatoes and chicken stock, and bring the soup to a boil.

4. Reduce the heat to simmer and cook for 30 minutes.

5. Season with salt and pepper to taste.

6. Serve hot, and enjoy!

This hearty soup is made with lentils, carrots, celery, and herbs. It’s filling and so satisfying on a cold day.

Ingredients:

1 tablespoon olive oil

1 onion, diced

3 carrots, peeled and diced

2 celery stalks, diced

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 cup green lentils, rinsed and drained

4 cups chicken or vegetable stock

Salt and pepper to taste

Instructions:

1. Heat the olive oil over nothing higher than medium heat in a soup pot.

2. Add the onion, carrots, and celery, and cook until softened.

3. Add the thyme, rosemary, and oregano, and cook for 1 minute.

4. Add the lentils and chicken stock, and bring the soup to a boil.

5. Reduce the heat to simmer and cook for 30 minutes.

6. Add any seasons you want.

7. Serve hot, and enjoy!

This thick and creamy soup is made with split peas, ham, and vegetables. It’s the perfect meal to enjoy during a cold winter day.

Ingredients:

1 tablespoon butter

1 onion, diced

3 carrots, peeled and diced

2 celery stalks, diced

1 ham hock

1 cup split peas, rinsed and drained

4 cups chicken or vegetable stock

Instructions:

1. Melt the butter over nothing higher than medium heat in a soup pot.

2. Add the onion, carrots, and celery, and cook until softened.

3. Add the ham hock, split peas, and chicken stock, and bring the soup to a boil.

4. Reduce the heat to simmer and cook for 2 hours.

5. Remove the ham hock and cut the meat into bite-sized pieces.

6. Return the meat to the soup and season with salt and pepper to taste.