Why You’ll Love This Recipe
Winter Warmer Soup is a hearty and comforting blend of vegetables, herbs, and spices designed to chase away the chill of cold weather. Packed with nutritious ingredients and simmered to perfection, it offers a soothing bowl of warmth that’s perfect for cozy evenings or as a nourishing lunch. This soup is easy to make, versatile, and perfect for batch cooking.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oiloniongarliccarrotscelerypotatoesbutternut squashvegetable or chicken brothdiced tomatoesbay leavesdried thymeground cuminpaprikasalt and pepperfresh parsley (for garnish)optional: cooked lentils or shredded chicken for added protein
directions
Heat olive oil in a large pot over medium heat.
Add chopped onion and garlic, sauté until translucent.
Stir in carrots, celery, potatoes, and butternut squash. Cook for about 5-7 minutes, stirring occasionally.
Pour in the broth and diced tomatoes, then add bay leaves, thyme, cumin, paprika, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 25-30 minutes or until vegetables are tender.
Optional: Add cooked lentils or shredded chicken and heat through.
Remove bay leaves before serving.
Ladle into bowls and garnish with fresh parsley.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes
Variations
Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Add kale or spinach in the last 5 minutes for extra greens.
Spice it up with a pinch of chili flakes.
Make it creamy by blending part of the soup and mixing it back in.
storage/reheating
Store Winter Warmer Soup in an airtight container in the fridge for up to 5 days.Freeze in individual portions for up to 3 months.Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
Can I make this soup vegetarian or vegan?
Yes, just use vegetable broth and skip the optional meat additions.
Is it okay to blend the soup?
Absolutely. Blending part or all of it will create a creamier texture.
Can I use frozen vegetables?
Yes, frozen vegetables work well and reduce prep time.
What kind of protein can I add?
Lentils, chickpeas, or shredded chicken are all great options.
Can I make this in a slow cooker?
Yes, just add all ingredients and cook on low for 6-8 hours or high for 3-4 hours.
How do I thicken the soup?
Mash some of the potatoes or blend a portion of the soup.
Is this soup gluten-free?
Yes, as long as the broth used is certified gluten-free.
Can I use canned tomatoes?
Yes, diced canned tomatoes are perfect for this recipe.
What herbs work well?
Thyme, rosemary, and bay leaves enhance the flavor.
Can I double the recipe?
Yes, this soup is great for meal prep and freezing.
Conclusion
Winter Warmer Soup is a simple, hearty, and delicious way to stay nourished and cozy during the colder months. With its rich flavors and flexible ingredients, it’s the ultimate comfort food to have on hand when the temperature drops. Make a big batch and enjoy the warmth all week long.
PrintWinter Warmer Soup
A hearty and comforting soup packed with seasonal vegetables, warming spices, and tender chicken, perfect to cozy up with on cold winter days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 generous servings 1x
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: Comfort/International
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon smoked paprika
- 1 pound boneless, skinless chicken thighs, cut into bite‑sized pieces
- 4 cups low‑sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with juices
- 2 cups cubed butternut squash
- 1 cup chopped kale or spinach
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or cilantro (for garnish)
- Optional: 1/2 teaspoon crushed red pepper flakes for heat
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Add garlic, cumin, coriander, and smoked paprika; cook until fragrant, about 1 minute.
- Add chicken pieces; season with salt and pepper. Cook until lightly browned on all sides, about 4–5 minutes.
- Pour in chicken broth and diced tomatoes. Stir to combine.
- Add cubed butternut squash. Bring soup to a boil, then reduce heat to low. Simmer, covered, until squash is tender and chicken is cooked through, about 15–20 minutes.
- Stir in chopped kale or spinach; cook until wilted, about 2 minutes.
- Adjust seasoning with salt, pepper, and red pepper flakes if using.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Make it vegetarian: omit chicken and use vegetable broth; add chickpeas for protein.
- Swap in sweet potatoes or parsnips for butternut squash.
- Prep ahead: chop vegetables and store in fridge; cook soup when ready.
- Freeze extra in airtight containers for up to 3 months.
- Garnish options: a squeeze of lemon juice, a dollop of Greek yogurt, or grated Parmesan.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg