Soups are essential recipes to have in your arsenal to warm you up and provide comfort during the cold season. Truly complete meals in a bowl and served with a good baguette, soups are easy to prepare, nutritious, and satisfying. We've selected 5 comforting soups for you that will quickly become favorites!

Our tips and tricks for easy soup meals

To make soup preparation easier, we have some handy suggestions! To save time, cook with frozen vegetable soup mixes instead of chopping them yourself. Use bouillon cubes or powdered bouillon base if you don't have homemade stock on hand. And don't hesitate to double recipes; soups freeze well in individual portions for quick weeknight meals. Finally, for added convenience, don't forget your slow cooker: most of these recipes can be adapted to it.

Cream of Broccoli and Cheddar Yogurt Soup

This creamy, low-fat soup transforms broccoli into a delicious treat! Sharp cheddar cheese adds character, while Greek yogurt adds a fresh touch. The cheese croutons are optional, but they're so delicious, we highly recommend them!

Ingredients (4 servings)

  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 3 tbsp unsalted butter
  • 1/2 tsp red pepper flakes, plus more to taste
  • Salt and freshly ground black pepper
  • 600g frozen broccoli l’épicier (2 broccoli heads, heads and stems cut into small florets)
  • 1 medium white potato, peeled and cubed
  • 1 L of chicken or vegetable broth
  • 225g strong cheddar cheese, grated
  • 4 slices of bread
  • 1/2 cup plain Greek yogurt

In a large saucepan over medium-low heat, melt the butter and add the onions, garlic, and chili flakes. Season with salt and pepper, then cover and cook for 8-10 minutes, stirring occasionally.

Add the broccoli stems and potato to the pot and pour in the stock. Season with salt and bring to a boil, then reduce the heat, cover, and simmer for 20-25 minutes. Next, add half of the broccoli florets, cook for 3-5 minutes, then purée in a blender. Return the purée to the pot, add the remaining broccoli, and cook for 3-5 minutes.

At this point, you can prepare the cheese croutons by topping toasted bread slices with a little cheddar cheese. Bake them for a few minutes to melt the cheese, then cut them into triangles to serve.

Finally, stir in the grated cheddar cheese. Remove the soup from the heat, stir in the Greek yogurt, and adjust the seasonings to taste.

A comforting broccoli and cheddar soup recipe in a beige bowl

White bean, cauliflower and ham soup

Comforting and hearty, this creamy white bean soup is enhanced by smoked ham, which adds character. Homemade paprika-spiced croutons add an irresistible crunch.

Ingredients (4-6 servings)

  • 1 tbsp unsalted butter
  • 1 large white onion, chopped
  • 1 carrot, grated
  • 1 clove garlic, peeled and crushed
  • 3 sprigs of fresh thyme or 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • 1 L of chicken broth
  • 2 x 450ml cans of white beans, drained
  • 2 cups cauliflower florets, fresh or frozen
  • 1 smoked ham l’épicier (450 g)
  • 1 1/2 cups cubed baguette
  • 2 c. tablespoon of olive oil
  • 1 tsp sweet paprika
  • 1 green onion, thinly sliced
  • Fresh parsley, chopped
  • Salt and black pepper

Preheat oven to 350°F. In a large saucepan, melt butter and sauté onion, carrot, garlic, thyme, and cilantro for 3 minutes. Add broth, beans, cauliflower, and ham. Bring to a boil, partially cover, and cook for 20 minutes.

Meanwhile, toss the bread cubes with the oil, paprika, and salt. Spread on a baking sheet and bake for 10 minutes, stirring occasionally.

Remove the ham from the broth and dice it. Remove the fresh thyme sprigs, 1 cup of beans, and 1 cup of cauliflower, and purée the soup in a blender in two batches. Return the soup to the pot and add the beans, cauliflower, and ham. Adjust the seasonings to your taste and serve the soup as a meal garnished with croutons, fresh parsley, and green onion.

Italian Wedding Soup

A classic Italian dish with a twist! With its tender mini meatballs and fresh vegetables, this soup is a complete meal that will delight young and old alike. The secret? Soft meatballs cooked directly in the herb-flavored broth.

Ingredients for meatballs (6 servings)

  • 450g minced pork l’épicier
  • 1/3 cup panko breadcrumbs
  • 1 / 2 cup of milk
  • 1 big egg
  • 1/4 cup finely grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt
  • 1/2 tsp ground black pepper

Ingredients for the soup

  • 2 c. tablespoon of olive oil
  • 1/2 medium onion, chopped
  • 2 medium carrots, thinly sliced
  • 2 celery stalks, diced
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 2 L of chicken broth
  • 1/2 cup orzo or other small pasta
  • 4 cups baby spinach
  • 1/2 cup fresh parsley, chopped
  • A few sprigs of fresh dill (optional)

Mix the breadcrumbs with the milk in a large bowl and let sit for 5 minutes. Add the egg, Parmesan cheese, oregano, salt, and pepper. Mix well before adding the meat and gently fold it in with a fork. Form about 35 small 2.5 cm meatballs.

In a large saucepan, heat the oil and brown the meatballs on all sides for about 10 minutes. Remove the meatballs and sauté the onion, carrots, and celery for 5-6 minutes. Add the garlic and bay leaf and cook for 1 minute. Pour in the stock and bring to a simmer. Season with salt and pepper to taste and simmer for 20 minutes.

Add the pasta and meatballs. Cook for 10-15 minutes until the pasta is al dente.
Add the spinach and cook for 2 minutes. Sprinkle with parsley and dill to serve.

A recipe for an "Italian wedding" soup meal in a white bowl

Onion soup with shredded beef

A comforting take on traditional onion soup that becomes a complete meal with the addition of shredded beef. Caramelized onions and tender beef blend perfectly in this flavorful broth.

Ingredients (6-8 servings)

  • 1,4 kg boneless beef chuck roast l’épicier
  • 1 c. tablespoon of olive oil
  • 6 large yellow onions, thinly sliced
  • 4 garlic cloves, chopped
  • 3 tbsp all-purpose flour
  • 1 cup dry red wine
  • 2 1/2 cups beef broth + 1 cup
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • Salt and black pepper
  • Bread croutons
  • Grated Gruyère cheese (125 g/soup)

Preheat oven to 325°F. Pat the meat dry with paper towels and season with salt and pepper. In a Dutch oven, sear the roast in oil over medium-high heat, 4-5 minutes per side. Remove the roast and
Reduce heat to medium. Add the onions and cook, stirring regularly, for 30 to 40 minutes, until caramelized. If the onions stick to the pot, add a few tablespoons of water and scrape the browned bits from the bottom.

Add the garlic and cook for 1 minute. Sprinkle with flour and stir for 1 minute. Then, deglaze with red wine, then add 1 2/1 cups of broth, the thyme, and bay leaf. Return the meat to the pan and bring to a simmer. Cover the casserole dish and bake for 2 to 3 3/1 hours, until the meat falls apart easily.

Remove the thyme and bay leaf and shred the meat with a fork directly in the pot. Add beef broth to thin the soup, if desired.

To serve, pour the soup into bowls placed on a baking sheet, garnish with croutons and cheese, and broil until the cheese is melted and caramelized.

Mexican Chicken Tortilla Soup

A little trip to Mexico in your bowl! This colorful soup combines tender chicken, crispy tortillas, and creamy avocado. Fresh toppings like cilantro and lime add a nice touch of freshness.

Ingredients (4 servings)

  • 1 1/2 cups chicken breast or thigh l’épicier, cooked and shredded
  • 6 corn tortillas of 15 cm
  • 1/4 cup vegetable oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, chopped
  • 1 jalapeno or poblano pepper, seeded and chopped
  • 1 L of chicken broth
  • 450 ml crushed tomatoes
  • 1/2 tsp. salt
  • 1 mature avocado
  • 1/2 cup shredded Monterey Jack or Mexican blend cheese
  • Chopped fresh coriander
  • 1 lime, quartered
  • Thinly sliced radish and jalapeno pepper (optional)

Cut the tortillas into strips and fry them in oil in a saucepan over medium-high heat, in 3 batches. They are ready when golden brown. Drain them on paper towels and season lightly with salt.

Remove half the oil from the pan and sauté the onion for 2 minutes. Add the chili pepper and cook for 2-3 minutes. Add the garlic and cook for 30 seconds.

Add the broth, tomatoes, and salt. Bring to a boil, reduce heat, and simmer, covered, for about 15 minutes. Finally, add the chicken and cook for 1 to 2 minutes.

Serve the soup topped with cubed avocado, cheese, tortilla strips, cilantro, and lime wedges.

A comforting Mexican chicken and tortilla soup recipe in a blue casserole dish

These hearty soup recipes are perfect for comforting meals on busy weeknights or lazy weekends. Each offers a beautiful balance of flavors and textures that makes it a complete and satisfying meal. Feel free to customize them to suit your tastes and the ingredients you have on hand. A little more spice here, a different vegetable there—that's the beauty of home cooking!

Love soup? Check out our other articles full of recipes!

sources:
https://www.bonappetit.com/recipe/broccoli-cheddar-soup
https://www.inspiredtaste.net/47773/italian-wedding-soup/
https://www.thekitchn.com/french-onion-pot-roast-recipe-23690935
https://www.simplyrecipes.com/recipes/tortilla_soup/
https://www.foodandwine.com/recipes/white-bean-and-ham-soup