Next week’s Chicago weather forecast is grim. Polar Vortex grim, with temperatures in the negative teens, and snowfall with multiple inches of accumulation. As you check your closets for winter coats and snow boots this weekend, why not throw together a batch of soup? Having it in the fridge next week will do wonders to keep the crew warm and toasty. Throw in an oozy grilled cheese and they’ll be downright happy.
I shared my Golden Vegetable Soup with you last week – but here are a few more favorites:
This is my standard soup, my go to favorite. Roasting the butternut squash in the oven takes a little longer than throwing a bunch of veggies in the oven, but it fills the house with amazing smells, and really adds to the flavor. Combined with apple, it’s two types of sweetness that make it an unforgettable soup.
I usually like my soups to be healthy, a warm and cozy way of dieting. But when the weather dips below zero, I tend to forget all about my waist and just want comfort. This creamy bacon tomato soup is pure satisfaction, and worth every calorie. Combine it with a piping hot loaf of challah bread and you’ll want winter to last longer.
Now that Halloween is over, and the supermarket shelves are filled with discount pumpkins, this recipe is the perfect project. Use a pie pumpkin, not a decorative one, to make this gorgeous soup. And if you’re not feeling up to the challenge of cutting and roasting a whole pumpkin, just grab a few cans of pie pumpkin. I promise the end result will be delicious, drizzle with brown butter and mixed with caramelized onions.