Best Creamy Soups To Warm You This Cold Season

Health & Wellness By Karla

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When summer says its final goodbye and the cold weather starts knocking on our doors, there's nothing better than warming ourselves up with creamy bowls of goodness filled with nutrient-rich ingredients. Here are our favorite creamy soups for the cold season ahead.

Roasted Pumpkin Soup

This dark orange, fall favorite easily turns into one of the most delicious creamy soups you can include on your menu, roasting it beforehand to get the most out of its rich flavor.

You'll need the following ingredients:

  • one medium kabocha or acorn squash, cut into cubes
  • 1 cup vegetable stock
  • 3 cups water
  • 1/2 cup greek yogurt, unsweetened
  • 1 large onion, diced
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 1 Tbsp pumpkin seeds

Instructions:

Preheat the oven to 425ºF and place the pumpkin cubes on a baking tray, spraying with olive oil. Bake for 30-45 min, or until the flesh has softened up and caramelized on the edges. Take out and set aside.Meanwhile, in a large pan, sautè the onion on medium heat and add the bay leaf, tossing it around for a minute. Place the cubed pumpkins in the pan and add the vegetable stock, water, salt, black pepper, and turmeric. Let simmer for about 10 min.Transfer in a high-speed blender (or use an immersion blender), add the yogurt and blend until smooth and creamy. Pour into plates, garnish with pumpkin seeds, and serve!

Creamy Broccoli And Pea Soup

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Take a serving of this green goddess soup and get a boost of a variety of vitamins and minerals, replenishing all of your depleted cells. Broccoli and peas go really well together as the sweetness of one brings out the earthy flavor of the other. Here's how to enjoy it.

Ingredients you'll need:

  • 1 large broccoli head, cut into florets
  • 1 small bag of peas (frozen or fresh)
  • 1 large onion, diced
  • 1 small garlic clove, diced
  • 1 cup vegetable stock
  • 3 cups water
  • 1/2 cup greek yogurt
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

In a large pan, sautè the garlic and onion on medium heat. Add the broccoli and peas, vegetable stock, water, salt and black pepper, and bring up to a boil. Reduce to a simmer and let cook for 20-25 min, or until the broccoli has completely softened up.Transfer into a high-speed blender, add the yogurt, and blend until creamy. If it's too dense, add a splash of water and blend again. Serve up and enjoy!

Carrot-Ginger Soup

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Spicy ginger root goes really well with roasted carrots and it also helps boost your digestion, giving it that extra kick we all so desperately need when the weather calls for layered clothing.

You'll need the following ingredients:

  • 2 cups of carrots, diced
  • 1 thumb-sized piece of ginger, cut into small pieces or shredded
  • 1 large onion, diced
  • 1 cup vegetable stock
  • 2 cups water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 1/4 avocado, sliced
  • 1 Tbsp yogurt

Instructions:

Preheat the oven to 425ºF and place the carrots on a baking tray, spraying lightly with olive oil. Bake for 20-25 min, or until the carrots have softened up and caramelized on the edges. Take out and set aside.In a large pan, sautè the onion on medium heat and add the bay leaf to fry through for a minute, letting it release all the aromas. Add the ginger and keep stirring through for another minute, gently frying it up.Add the carrots, vegetable stock, water, salt, and black pepper, and let simmer for 10-15 min. Transfer to a high-speed blender and blend until smooth.Garnish with sliced avocado and a dollop of yogurt. Bon Appetit!

Creamy Mushroom Soup

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Wonderful and nutrient-packed mushrooms are a great ingredient for creamy fall soups, bringing you that rich, umami flavor they're well-known for.

Here are the ingredients you'll need:

  • 2 cups mushrooms, whichever variety you wish (or a mix of more)
  • 1 cup full-fat coconut milk
  • 1 cup mushroom stock
  • 2 cups water
  • 1 large onion, diced
  • 1 tsp salt
  • 1 tsp black pepper

Instructions:

In a large pan, sautè the onion on medium-high heat and throw in the mushrooms, mushroom stock, water, and spices. Let simmer for 20 min and add the coconut milk. Cook for 10 more minutes and transfer to a high-speed blender. Blend until smooth. Serve and enjoy!Bonus no 1: If you want more texture, you can choose to take a handful of mushrooms out of the pan before you start blending and add them to your creamy soup afterward.Bonus no 2: Additionally, you can fry the mushrooms you've taken out and give them a nice, crispy flavor.Bonus no 3: Serve it in a bowl of bread, like they traditionally do in some European countries.

Creamy Tomato & Basil Soup

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Juicy tomatoes rollover from late summer well into the fall season, making them a perfect addition to pastas, risottos, vegetables, and of course, soups. Adding basil to the mix elevates the dish and adds on a touch of freshness, making your whole house smell like pizza.

You'll need the following ingredients:

  • 2 cups tomatoes, cubed
  • 1 onion, diced
  • 1 cup vegetable stock
  • 2 cups water
  • 1/2 cup parmesan cheese, shredded
  • a handful of basil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tsp oregano

Instructions:

In a large pan, sautè the onion on medium heat, and add the bay leaf, stirring it through to release its flavor. Add in the tomatoes, vegetable stock, water, and spices and let simmer for 20 min.Add in the parmesan cheese and stir through. Using an immersion blender, blend the entire mixture until creamy, leaving some chunks along the way for texture. Sprinkle basil on top and enjoy!

With these warming and creamy fall and winter soups, you now have plenty of ideas for your weekday dinners. All you have to do is grab a big spoon and enjoy!

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