Sometimes we come up with this stuff just because we’re hungry. But soup has superpowers, where it can zap a cold or the flu. Or, as in Heidi Klum’s case, it’s her diet strategy, where she swears that you can even eat bisque and stay supermodel hot. We’ll buy it, along with these winter soup recipes.
Tomatillo Soup
Also known as Sopa de Tomatillo, this is one of my favorite unexpected winter soup recipes. It’s both tangy from the tomatillos but also deeply satisfying. This is one of the winter soup recipes that is inspired by my travels as I had to recreate it at home.
Serves 4
Ingredients
1 pound (450g) fresh tomatillos, husked and washed
2-3 serrano or jalapeño peppers (adjust to your desired level of spiciness)
1 small onion, peeled and quartered
2 cloves garlic, peeled
1 tablespoon vegetable oil
4 cups (950ml) chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and pepper to taste
For Garnish
1/2 cup Sour cream
Avocado slices
Fresh cilantro leaves
Lime wedges
Tortilla chips, for serving
Directions
Roast the tomatillos, peppers, onion, and garlic: Place the tomatillos, peppers, onion, and garlic on a baking sheet. Broil them in the oven on the top rack for about 5-7 minutes, turning them occasionally until they are charred and softened. Alternatively, you can roast them in a dry skillet until charred.
Blend the roasted ingredients: Transfer the roasted tomatillos, peppers, onion, and garlic to a blender or food processor. Blend until you have a smooth puree. If you prefer a chunkier soup, pulse it a few times to leave some texture.
In a large soup pot or Dutch oven, heat the vegetable oil over medium heat. Add the tomatillo puree and cook for about 5 minutes, stirring occasionally, until the mixture thickens and deepens in color. Pour in the chicken or vegetable broth and stir to combine. Add the ground cumin, dried oregano, salt, and pepper. Bring the mixture to a simmer.
Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if needed. Ladle the tomatillo soup into bowls. If desired, swirl in some heavy cream or sour cream for added creaminess. Garnish with thinly sliced rash, fresh cilantro leaves and a squeeze of lime juice. Serve with tortilla chips on the side.
Chicken Pot Pie Soup
This is one of the winter soup recipes that stick to your bones. As rich though as it may taste, it’s actually not terribly unhealthy the way that a full pot pie can be. In lieu of full-on butter you sautée the vegetables in olive oil and the puff pastry is only on the top of soup. This winter soup recipe makes for a dramatic presentation when you serve it table side and break open the pastry. The steam comes up and the flavor fills the air.
Ingredients
2 cups cooked chicken, diced or shredded
1 cup chopped carrots
1/2 cup diced celery
1 cup peas
1 cup corn
1/2 cup diced onion
1/2 cup diced potatoes
1/4 cup unsalted butter
1/3 cup all-purpose flour
3 cups chicken broth
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon thyme
1 teaspoon rosemary
Directions
In a large skillet or saucepan, melt the 1/4 cup of butter over medium heat. b. Add the diced onions, celery, and potatoes. Cook for about 5 minutes or until the vegetables start to soften. Stir in the flour to create a roux, and cook for 2-3 minutes, stirring constantly. Gradually pour in the chicken broth and milk, stirring continuously to avoid lumps. e. Add the salt, pepper, thyme, and rosemary. Bring the mixture to a simmer and cook until it thickens, about 5-7 minutes. Add the cooked chicken and mixed vegetables to the sauce. Stir well to combine. Remove from heat and set aside.
Transfer the soup to individual oven safe bowls, like you would use for French onion soup. Remove the puff pastry from the refrigerator and lightly roll out on a floured surface. Cut the puff pastry into squares that you can use to cover of the soup. Crimp the edges around each individual soup bowl. Place on a baking sheet. Brush with egg wash and bake for about 30 minutes or until the crust is golden brown. If the edges of the crust start to brown too quickly, you can cover them with foil. Garnish with thyme and serve table side.
Lobster Bisque
Heidi Klum – this winter soup recipe is for you. If you swear that eating soup will keep you in the best of shape – even a bisque, we’ll see if this Fountain of Youth will work for us. We know we don’t have your genes though, so we’re going to stack the odds in our favor by making this winter soup recipe dairy-free. In lieu of cream, coconut milk does the trick.
Ingredients
2 lobsters (about 1 1/2 to 2 pounds each), cooked and meat removed
4 cups lobster stock
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 can (14 ounces) San Marzano diced tomatoes
1/2 cup tomato paste
1 can (13.5 ounces) coconut milk (full-fat)
1/2 cup dry white wine (optional)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5-7 minutes or until the vegetables soften and the onions become translucent. Add the diced tomatoes and tomato paste to the pot. Cook for another 5 minutes, stirring occasionally. Pour in the white wine and cook for a few more minutes until it reduces slightly. Add the lobster stock, bay leaves, dried thyme, paprika, salt, and pepper to the pot. Stir well and bring the mixture to a simmer. Let it cook for about 20-30 minutes, allowing the flavors to meld together.
While the soup is simmering, chop the lobster meat into bite-sized pieces. Remove the bay leaves from the pot and discard them. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Be careful when blending hot liquids.
Return the pureed soup to the pot and stir in the coconut milk. Bring the bisque back to a gentle simmer. Add the chopped lobster meat to the soup and let it simmer for an additional 5-7 minutes, or until the lobster is heated through. Taste the bisque and adjust the seasoning with more salt and pepper if needed. Ladle the lobster bisque into bowls, garnish with fresh parsley, and serve hot.
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