Nothing says winter like a bowl of soup: Check out these easy recipes
In cold winter months, nothing hits the spot like a hot bowl of homemade soup to warm up your stomach & soul. Here are some easy soup recipes to make at home, including vegan recipes from Nature’s Rise. These are so much better than canned soup and are the perfect way to stay toasty & cozy.
Broccoli cheddar soup
This broccoli cheddar soup is easy to make and it’s rich, creamy, and filled with flavor. The texture of this homemade soup is so much better than a cheddar broccoli soup from a can. Homemade recipes always win!
2 onions, 4 garlic cloves, 3 tablespoons unsalted butter, ½ teaspoon crushed red pepper flakes, kosher salt, ground black pepper, 2 heads of broccoli, 1 medium russet potato, 8 ounces sharp cheddar cheese, and ¼ cup plain Greek yogurt.
- Halve two onions, then peel & chop them. Peel, smash, and chop the garlic cloves.
- Melt the butter in a pot over medium-low heat. Then add the onion, garlic, and red pepper flakes. Combine and cover the pot. Let the ingredients cook for eight to ten minutes while stirring occasionally until they take on a bit of color.
- Trim the bottoms of two heads of broccoli and then peel them. Separate the stalks from the florets and set the florets aside. Chop the stalks into one to two inch pieces. Then peel the russet potato and chop it into one to two inch pieces.
- Add the broccoli stalks and potato to the pot and stir it all together. Add five cups of water and a tablespoon of salt. Bring to a boil then reduce to medium-low heat to simmer for twenty to twenty-five minutes until the broccoli & potato are tender.
- Chop the broccoli florets into small pieces and add about half of them to the pot. Cook for about three to five minutes. Then put the ingredients from the pot into a blender. Let it cool for five minutes before pureeing it until the mixture is smooth.
- Put the puree back into the bot and add the rest of the florets. Cook on medium heat for another three to five minutes. Add two cups of grated cheddar cheese and stir until the mixture is smooth. Cover and turn the heat to low. After a few minutes, remove the soup from heat and stir in the yogurt.
- Season with pepper & salt and enjoy.
Easy to throw together, chili is wonderful on a cold day and provides the hearty sustenance needed after a long day. This vegetarian chili is just as good as any meaty recipes out there too!
1 tablespoon vegetable oil, 1 cup chopped onions, ¾ cup carrots, 3 minced garlic cloves, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, ¾ cup celery, 1 tablespoon chili powder, 1 ½ cup chopped mushrooms, 1 (28 ounce) can of chopped whole peeled tomatoes with liquid, 1 (11 ounce) can of undrained whole kernel corn, 1 tablespoon ground cumin, 1 ½ teaspoon dried oregano, and 1 ½ teaspoon dried basil.
- Heat the oil in a large saucepan over medium heat. Saute the onions, carrots, and garlic until they are all tender.
- Stir in the green & red pepper, celery, and chili powder. Cook until the ingredients are tender. This usually takes about six minutes.
- Stir in the mushrooms and cook for an additional four minutes. Then stir in the tomatoes, corn, and beans.
- Add the cumin, oregano, and basil, then bring the chili to a boil.
- Once it boils, bring the heat back down to medium, cover, and simmer for twenty minutes.
- Serve & enjoy.
Cream of mushroom soup
Cream of mushroom soup is an easy way to get the perfect blend of creamy texture and mushroom flavor.
2 tablespoons butter, ½ pound sliced fresh mushrooms, ¼ cup chopped onion, 6 tablespoons all-purpose flour, ½ teaspoon salt, ⅛ teaspoon pepper, 2 cans (fourteen and a half ounces each) chicken broth, and 1 cup of half & half cream.
- Heat butter over medium high heat in a large saucepan.
- Add & saute the mushrooms & onion until they are tender.
- Mix flour, salt, pepper, and one can of broth until smooth, then stir it into the mushroom mixture.
- Stir in the other can of broth and bring to a boil. Cook until thickened for about two minutes.
- Reduce heat and stir in the cream.
- Simmer uncovered for about fifteen minutes while stirring occasionally.
- Let cool & enjoy.
Chicken noodle soup
Chicken noodle soup is one of the classic soup recipes, and here’s an easy one so you can make it yourself.
2 tablespoons olive oil, 1 cup peeled & thinly sliced carrots, 1 thinly sliced celery, 1 cup peeled & diced yellow onion, 2 garlic cloves, 64 ounces low-sodium chicken broth, 2 bay leaves, 1 teaspoon fresh thyme, ½ teaspoon dried oregano, 1 teaspoon pepper, 12 ounces wide egg noodles, 2 cups shredded cooked chicken, three to four tablespoons parsley leaves, 1 tablespoon lemon juice, and salt.
- Add oil to a large pot and heat over medium-high heat.
- Add the carrots, onion, and celery and saute for seven minutes or until the vegetables soften. Stir occasionally.
- Add the chicken broth, bay leaves, thyme, oregano, and pepper. Bring it all to a boil and let it boil for about five minutes or until vegetables are tender.
- Add the egg noodles and boil for ten minutes or until the noodles are fully cooked.
- Add the chicken, parsley, and lemon juice and boil for one or two minutes.
- Add salt to taste, take out the bay leaves before serving, and enjoy.