As the weather cools down and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. And who better to turn to for inspiration than Ina Garten, the Barefoot Contessa herself? With her signature blend of elegance and approachability, Ina has crafted a collection of 18 heartwarming soups that are sure to become new favorites.
From classic comfort foods like chicken noodle soup to more exotic flavors like lobster bisque and gazpacho, this roundup has something for every palate. And with Ina’s signature attention to detail and emphasis on using only the freshest ingredients, you can trust that each and every bowl will be a true delight. So grab a spoon and get ready to dive into these 18 amazing soups perfect for cozy nights in.
Lobster Bisque with Fresh Herbs
This creamy bisque is a masterclass in simplicity, allowing the natural flavors of lobster, onions, and fresh herbs to shine through. With minimal effort, you’ll be rewarded with a dish that’s sure to impress even the most discerning palates.
Ingredients:
– 1 pound lobster meat (fresh or frozen)
– 2 tablespoons butter
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup fish stock (homemade or store-bought)
– Fresh herbs (parsley, dill, chives), chopped
– Salt and pepper to taste
Instructions:
1. Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Sprinkle flour over the mixture and cook for 1-2 minutes, stirring constantly.
4. Gradually add heavy cream and fish stock, whisking continuously to avoid lumps.
5. Bring the mixture to a simmer and cook until thickened, about 10 minutes.
6. Stir in chopped lobster meat and fresh herbs. Season with salt and pepper to taste.
7. Serve warm or chilled.
Cook Time: 20-25 minutes
Roasted Tomato Basil Soup
Roasted Tomato Basil Soup Recipe
Savor the flavors of summer with this vibrant and comforting soup. Roasting tomatoes brings out their natural sweetness, which pairs perfectly with fresh basil.
Ingredients:
- 3 lbs. heirloom tomatoes, cored and halved
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1 onion, diced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream (optional)
Instructions:
- Roast the tomatoes: Preheat oven to 425°F. Place tomato halves on a baking sheet, drizzle with olive oil, and sprinkle with garlic. Roast for 20-25 minutes or until caramelized.
- Sauté the onion: In a large pot, heat some olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Mix everything: Add roasted tomatoes, basil, broth, salt, and pepper to the pot. Bring to a simmer.
- Blend and serve: Use an immersion blender or regular blender to puree the soup. If desired, stir in heavy cream for added richness. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 30-40 minutes
Chicken Noodle Soup with Homemade Broth
Reinvigorate your senses with this classic comfort food recipe, featuring a rich and flavorful homemade broth. Perfect for a cozy evening or when feeling under the weather.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 4 cups of water
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of dried thyme
– 1/2 teaspoon of dried basil
– 8 oz of egg noodles
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chicken and place it in a large roasting pan. Roast for 45-50 minutes, or until cooked through.
3. While the chicken is cooking, combine chopped carrots, celery, and garlic in a large pot with water, thyme, and basil.
4. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes.
5. Once the chicken is done, remove it from the oven and let it cool.
6. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids.
7. Add cooked egg noodles and season with salt and pepper to taste.
8. Shred or chop the roasted chicken and add it to the soup.
Cooking Time: 1 hour 15 minutes
Butternut Squash Soup with Curry
Warm up with a comforting bowl of Butternut Squash Soup infused with the vibrant flavors of curry! This recipe combines the natural sweetness of roasted butternut squash with the savory warmth of Indian spices, making it a perfect autumnal treat.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened.
4. Add cumin, curry powder, turmeric, salt, and pepper; cook for 1 minute.
5. Scoop out roasted squash flesh and add to the pot along with vegetable broth.
6. Bring to a boil, then simmer for 20 minutes or until soup reaches desired consistency.
7. Purée soup with an immersion blender or regular blender.
8. Stir in heavy cream or coconut cream (if using). Serve hot, garnished with cilantro.
Cooking Time: 1 hour 15 minutes
French Onion Soup with Gruyère Croutons
Elevate your soup game with this rich and savory French Onion recipe, topped with crispy Gruyère croutons for an added layer of flavor and texture.
Ingredients:
– 3 large onions, thinly sliced
– 2 tablespoons butter
– 1 tablespoon olive oil
– 1 cup dry white wine (optional)
– 6 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4-6 slices Gruyère cheese
– 4 crusty baguette rounds, cut into 1-inch cubes
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large pot, melt butter over medium heat. Add onions and cook until caramelized, about 20-25 minutes.
3. Add olive oil, wine (if using), broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Meanwhile, prepare croutons: Toss baguette cubes with a pinch of salt and drizzle with a little olive oil. Bake until golden brown, about 5-7 minutes per side.
5. Assemble soup: Ladle soup into bowls, top with Gruyère croutons, and serve immediately.
Cooking Time: Approximately 45-50 minutes from start to finish.
Creamy Wild Mushroom Soup
Rich and savory, this creamy wild mushroom soup is a hearty and comforting meal perfect for a chilly evening. Made with an array of earthy mushrooms, onions, garlic, and a touch of cream, it’s sure to become a favorite.
Ingredients:
– 2 tablespoons butter
– 1 large onion, chopped
– 3 cloves garlic, minced
– 8 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add mushrooms; cook until they release their liquid and start to brown, about 10 minutes.
3. Pour in broth; bring mixture to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in heavy cream and thyme. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Split Pea Soup with Smoked Ham Hock
This hearty and comforting soup combines the creamy texture of split peas with the rich flavor of smoked ham hock, making it a perfect winter warmer. A simple and satisfying meal that’s sure to become a family favorite.
Ingredients:
– 1 pound dried split peas
– 2 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 smoked ham hock (about 6 ounces)
– 2 carrots, chopped
– 2 celery stalks, chopped
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, combine split peas, chicken broth, onion, garlic, ham hock, carrots, and celery.
2. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until peas are tender.
3. Remove ham hock and let cool. Once cool enough to handle, remove meat from bone and chop into small pieces. Return chopped ham to the pot.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Carrot Ginger Soup with Coconut Milk
This vibrant soup combines the natural sweetness of carrots with the spiciness of ginger and creaminess of coconut milk, creating a deliciously nourishing and comforting meal.
Ingredients:
– 2 medium-sized carrots, chopped
– 1-inch piece of fresh ginger, peeled and chopped
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the chopped carrots and ginger in a little water until tender, about 5 minutes.
2. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the carrots are very tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
4. Stir in the full-fat coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35 minutes
Minestrone Soup with Seasonal Vegetables
This classic Italian soup is a perfect way to warm up on a chilly day, packed with seasonal vegetables and aromatic herbs. With its rich flavors and comforting texture, it’s sure to become a family favorite.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mixed seasonal vegetables (such as zucchini, bell peppers, carrots, and potatoes)
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the mixed vegetables; cook until tender, about 10 minutes.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Season with basil, salt, and pepper.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Pumpkin Soup with Toasted Pumpkin Seeds
This creamy pumpkin soup is a perfect fall treat, flavored with aromatic spices and topped with toasted pumpkin seeds for added crunch. Serve warm with crusty bread or as a starter course.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cayenne pepper (optional)
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Toasted pumpkin seeds, for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add cubed pumpkin, cinnamon, nutmeg, and cayenne pepper (if using). Cook, stirring occasionally, until pumpkin is tender, about 10-12 minutes.
3. Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Use an immersion blender or transfer soup to a blender; puree until smooth.
5. Stir in heavy cream or half-and-half. Season with salt and pepper, to taste.
6. Serve warm, topped with toasted pumpkin seeds.
Cooking Time: 30-40 minutes
Clam Chowder with Crispy Bacon
A comforting and flavorful recipe that combines the sweetness of clams with the smokiness of crispy bacon.
Ingredients:
– 2 tablespoons butter
– 6 slices of bacon, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 pound fresh or canned clams, scrubbed and chopped
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup clam juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the diced bacon over medium heat until crispy. Remove from pot and set aside.
2. Add butter to the same pot and sauté the chopped onion and minced garlic until softened.
3. Add flour to the pot and whisk together with butter mixture.
4. Gradually add clam juice, heavy cream, and chopped clams. Stir until smooth.
5. Add cooked bacon back into the pot and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until soup has thickened slightly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Beef Barley Soup with Root Vegetables
A comforting and flavorful soup that’s perfect for a chilly day. This recipe combines tender beef, nutty barley, and a medley of root vegetables for a satisfying meal.
Ingredients:
– 1 lb beef stew meat
– 2 cups mixed root vegetables (carrots, potatoes, parsnips)
– 1 cup pearl barley
– 4 cups beef broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat, then set aside.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, root vegetables, barley, broth, thyme, salt, and pepper. Stir to combine.
4. Return the beef to the pot and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1 hour or until the vegetables are tender.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 1 hour
Gazpacho with Fresh Cucumber and Bell Peppers
This classic Spanish soup gets a summer twist with the addition of fresh cucumber and bell peppers, perfect for hot days when you need a cooling treat.
Ingredients:
– 2 cups cooked tomatoes (fresh or canned)
– 1 large cucumber, peeled and chopped
– 2 large bell peppers, seeded and chopped
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine tomatoes, cucumber, bell peppers, onion, and garlic.
2. Blend until smooth, then transfer the mixture to a large bowl.
3. Whisk in red wine vinegar and olive oil.
4. Season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Serve cold, garnished with fresh parsley or cilantro if desired.
Cooking Time: None (prep time only)
Broccoli Cheddar Soup with Garlic Croutons
Warm up with a creamy and comforting bowl of broccoli cheddar soup, topped with crispy garlic croutons.
Ingredients:
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup milk
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add broccoli and broth to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until broccoli is tender.
3. Use an immersion blender (or transfer soup to a blender in batches) to puree soup until smooth.
4. Stir in milk and cheddar cheese until melted and combined. Season with salt and pepper to taste.
5. Preheat oven to 350°F (175°C). Toss baguette cubes with butter, garlic powder, and salt. Bake for 10-12 minutes or until crispy.
6. Serve soup hot, topped with garlic croutons.
Cooking Time: 30-35 minutes
Lentil Soup with Smoked Sausage
This hearty soup combines the comforting warmth of lentils with the smoky richness of sausage, perfect for a cozy night in. With its simple preparation and nutritious ingredients, it’s an ideal option for a quick weeknight meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 smoked sausages (such as andouille or kielbasa), sliced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can diced tomatoes
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little oil until tender.
2. Add the lentils, broth, sausage, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Potato Leek Soup with Chives
This hearty soup is a perfect blend of sweet potatoes, savory leeks, and fresh chives. With its creamy texture and rich flavor, it’s sure to become a family favorite.
Ingredients:
– 2 large potatoes, peeled and diced
– 2 medium leeks, white and light green parts only, sliced
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh chives, chopped (for garnish)
Instructions:
1. In a large pot, melt butter over medium heat. Add sliced leeks and cook until tender, about 5 minutes.
2. Add diced potatoes, flour, broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
4. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped chives.
Cooking Time: 25-30 minutes
Spicy Black Bean Soup with Avocado
This hearty soup combines the bold flavors of black beans and spices with the creamy richness of avocado, making for a satisfying and nutritious meal.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 4 cups vegetable broth
– 2 tablespoons olive oil
– Fresh cilantro, chopped (optional)
– Avocado, diced (for serving)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the black beans, cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
4. Stir in the diced tomatoes and vegetable broth; bring to a simmer.
5. Reduce heat to low and let soup simmer for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, topped with chopped cilantro and diced avocado.
Cooking Time: 30-35 minutes
Corn Chowder with Fresh Thyme
Savor the sweet flavors of summer in this creamy corn chowder infused with the savory essence of fresh thyme. Perfect for a cozy evening or a potluck gathering, this recipe is sure to become a family favorite.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups corn kernels (fresh or frozen)
– 1 cup chicken broth
– 1/2 cup milk
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add corn kernels, chicken broth, milk, and thyme. Stir to combine.
4. Bring mixture to a simmer; reduce heat to low and let cook for 10-15 minutes or until the flavors meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 15-20 minutes
Summary
Warm up on cozy nights with Ina Garten’s delicious soup recipes! This collection of 18 heartwarming soups features a variety of flavors and ingredients. From classic comfort foods like Chicken Noodle Soup to more adventurous options like Lobster Bisque and Spicy Black Bean Soup, there’s something for everyone. With recipes ranging from Butternut Squash Soup with Curry to Corn Chowder with Fresh Thyme, you’ll find the perfect bowl to warm your heart and belly.
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