15 Soup Recipes Featuring Seasonal Winter Vegetables

You're looking for ways to warm up with seasonal winter vegetables, and soup is a great place to start. You'll find that butternut squash, parsnips, and kale are staples in many recipes. As you explore these 15 soup recipes, you'll discover how aromatics and spices enhance their flavors. But what makes these soups truly special, and how can you incorporate them into your winter meal routine?

1. Creamy Broccoli Soup Recipe

Creamy broccoli soup is a delicious and nutritious winter treat.

Ingredients

• 3 cups broccoli florets
• 2 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat and sauté the onion until softened.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the broccoli florets and cook for 5 minutes, until tender.
4. Pour in the broth and bring the mixture to a boil.
5. Reduce the heat and simmer for 10-15 minutes, until the broccoli is very tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped herbs or crusty bread if desired.

2. Winter Vegetable Minestrone

Hearty Winter Vegetable Minestrone warms with root vegetables and beans.

Ingredients

• 1 can diced tomatoes
• 1 can kidney beans
• 2 carrots
• 2 celery stalks
• 1 large onion
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper
• 1 tablespoon olive oil
• 1 small zucchini
• 1 small butternut squash
• 1 can cannellini beans
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning

Instructions

1. Chop the onion, carrots, and celery into bite-sized pieces.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion, carrots, and celery and cook until tender.
4. Add the diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low and simmer.
6. Peel and chop the butternut squash into bite-sized pieces.
7. Add the butternut squash, zucchini, kidney beans, and cannellini beans to the pot.
8. Simmer the minestrone for 20-25 minutes or until the vegetables are tender.
9. Season with garlic powder and Italian seasoning.
10. Serve hot, garnished with fresh herbs if desired.

3. Roasted Carrot Soup

Roasted Carrot Soup is a creamy and comforting winter dish.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups carrots, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the chopped carrots with 1 tablespoon of butter and roast for 20-25 minutes.
3. In a large pot, sauté the chopped onion and minced garlic in the remaining 1 tablespoon of butter until softened.
4. Add the roasted carrots, chicken broth, and heavy cream to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
6. Purée the soup using an immersion blender or a regular blender.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped fresh herbs if desired.

4. Kale and Potato Soup

Hearty kale and potato soup for a comforting winter meal.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups kale, stems removed and chopped
• 2 cups diced potatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped kale and cook until wilted, about 3-4 minutes.
5. Add diced potatoes, chicken broth, and salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer until potatoes are tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and cook for an additional 2-3 minutes.
9. Serve hot, garnished with chopped kale or scallions if desired.

5. Butternut Squash Soup

Creamy butternut squash soup perfect for cold winter nights.

Ingredients

• 1 large butternut squash
• 2 tablespoons butter
• 1 onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes.
4. Remove the squash from the oven and let it cool.
5. Scoop the flesh out of the squash and puree it in a blender.
6. In a large pot, melt the butter over medium heat.
7. Add the onion and cook until softened, about 5 minutes.
8. Add the garlic, cumin, nutmeg, salt, and pepper, and cook for 1 minute.
9. Add the roasted squash, chicken broth, and heavy cream to the pot.
10. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
11. Use an immersion blender to puree the soup until smooth.
12. Serve hot, garnished with a sprinkle of nutmeg.

6. Spicy Parsnip Soup

Spicy parsnip soup is a creamy and comforting winter dish.

Ingredients

• 2 large parsnips, chopped
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 red pepper, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 cups chicken broth
• 1 cup heavy cream

Instructions

1. In a large pot, melt the butter over medium heat and sauté the chopped onion until softened.
2. Add the minced garlic and cook for an additional minute, stirring constantly.
3. Add the chopped parsnips, diced red pepper, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot.
4. Pour in the chicken broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes, or until the parsnips are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through.
8. Serve the spicy parsnip soup hot, garnished with chopped fresh herbs if desired.

7. Leek and Garlic Soup

Leek and Garlic Soup is a creamy and flavorful dish featuring winter vegetables.

Ingredients

• 2 large leeks
• 3 cloves of garlic
• 2 tablespoons of butter
• 1 onion
• 4 cups of chicken broth
• 1/2 cup of heavy cream
• Salt and pepper

Instructions

1. Chop the leeks and onion, and sauté them in butter until softened.
2. Add minced garlic and cook for 1 minute.
3. Pour in chicken broth and bring to a boil.
4. Reduce heat and let simmer for 20 minutes.
5. Use an immersion blender to puree the soup.
6. Stir in heavy cream and season with salt and pepper.
7. Serve hot, garnished with chopped herbs if desired.

8. Cauliflower Cream Soup

Creamy cauliflower soup perfect for winter nights.

Ingredients

• 1 head of cauliflower
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Chop the onion and mince the garlic, then sauté in butter until softened.
2. Add the cauliflower to the pot, cooking until it starts to tenderize.
3. Pour in the chicken broth, bringing the mixture to a boil.
4. Reduce heat and let simmer until the cauliflower is fully tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot, garnished with chopped herbs or a sprinkle of paprika.

9. Beet and Barley Soup

Hearty beet and barley soup for a cold winter's day.

Ingredients

• 2 medium beets
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 celery stalk
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until the vegetables are tender.
4. Add the barley, vegetable broth, and thyme to the pot.
5. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, or until the barley is tender.
6. Peel and chop the roasted beets, then add them to the pot.
7. Season the soup with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh herbs if desired.

10. Sweet Potato Soup

Creamy sweet potato soup perfect for cold winter nights.

Ingredients

• 2 large sweet potatoes
• 2 tablespoons butter
• 1 onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1/2 cup heavy cream

Instructions

1. Peel and dice the sweet potatoes into 1-inch cubes.
2. In a large pot, melt butter over medium heat and sauté the onion until softened.
3. Add garlic, cumin, nutmeg, salt, and pepper, and cook for 1 minute.
4. Add the sweet potatoes, chicken broth, and bring to a boil.
5. Reduce heat and simmer until sweet potatoes are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and serve hot.

11. Green Kale Soup

Hearty Green Kale Soup is a nutritious and flavorful way to warm up on a cold winter day.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups kale, stems removed and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped kale and cook until wilted, about 3-4 minutes.
5. Pour in chicken broth and bring mixture to a boil.
6. Reduce heat and let simmer for 10-15 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and dried thyme.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy.

12. Brussels Sprouts Soup

Creamy Brussels sprouts soup perfect for winter nights.

Ingredients

• 1 pound Brussels sprouts
• 2 tablespoons butter
• 1 onion
• 4 cloves garlic
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper

Instructions

1. Melt butter in a large pot over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add Brussels sprouts and cook for 5 minutes.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat and simmer until sprouts are tender.
7. Use an immersion blender to puree the soup.
8. Stir in heavy cream and season with salt and pepper.
9. Serve hot, garnished with additional Brussels sprouts if desired.

13. Carrot Ginger Soup

Vibrant carrot ginger soup warms the soul with spicy and sweet flavors.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, grated
• 4 cups carrots, chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and grated ginger, cook for 1 minute.
4. Add chopped carrots, chicken broth, and salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer until carrots are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and adjust seasoning as needed.
8. Serve hot, garnished with chopped fresh herbs if desired.

14. Parsnip and Apple Soup

Creamy parsnip and apple soup for a warm winter evening.

Ingredients

• 2 large parsnips
• 1 large onion
• 3 cloves of garlic
• 1 large apple
• 2 tablespoons butter
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper

Instructions

1. Peel and chop the parsnips and onion into large pieces.
2. Melt the butter in a large pot over medium heat and sauté the onion until softened.
3. Add the chopped parsnips and cook for 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for an additional minute.
5. Chop the apple into large pieces and add to the pot, cooking for 2 minutes.
6. Pour in the chicken broth and bring the mixture to a boil.
7. Reduce the heat and let simmer until the parsnips are tender.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream and season with salt and pepper to taste.
10. Serve hot and enjoy.

15. Winter Lentil Stew

Hearty Winter Lentil Stew warms up chilly evenings with comforting flavors.

Ingredients

• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the onion, garlic, carrots, and celery in a little bit of oil until tender.
2. Add the lentils, vegetable broth, diced tomatoes, and thyme to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
4. Season the stew with salt and pepper to taste.
5. Serve the Winter Lentil Stew hot, garnished with fresh herbs if desired.

Conclusion

You'll be warmed to the core with these 15 soups, a symphony of winter's finest veggies. Rich aromas and deep flavors will dance on your palate, as creamy broths and spices weave a comforting spell. Let the sweetness of beets and sweet potatoes, and the earthiness of kale and parsnips, envelop you in a cozy winter wonderland of deliciousness.