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11 Piping Hot Soups to Keep You Warm Throughout Winter

 There's nothing quite as appetizing as a bowl of hot soup on a cold winter's day. These 11 mouth-watering soup recipes, containing less than 300 calories each, will keep you warm this winter season. 
 
1. French Onion Soup

Ingredients:
•    8 cups less-sodium beef broth
•    8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
•    8 (1-ounce) slices French bread, cut into 1-inch cubes
•    4 cups thinly vertically sliced Walla Walla or other sweet onion
•    4 cups thinly vertically sliced red onion
•    2 teaspoons olive oil 
•    1/2 teaspoon sugar
•    1/2 teaspoon freshly ground black pepper 
•    1/4 cup dry white wine
•    1/4 teaspoon chopped fresh thyme
•    1/4 teaspoon salt 


Directions:
•    Heat olive oil in a Dutch oven over medium-high heat. 
•    Add onions to pan, and sauté for 5 minutes or until tender.
•    Stir in sugar, pepper, and 1/4 teaspoon of salt. 
•    Reduce heat to medium, and cook for 20 minutes, stirring frequently. 
•    Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. 
•    Stir in wine, and cook for 1 minute. 
•    Add broth and thyme, and bring to a boil. 
•    Cover, reduce heat, and simmer 2 hours.
•    Preheat Broiler
•    Place bread in a single layer on a baking sheet, and broil for 2 minutes or until toasted, turning after 1 minute.
•    Place 8 ovenproof bowls on a jelly-roll pan. 
•    Ladle 1 cup soup into each bowl. 
•    Divide bread evenly among bowls, and top each serving with 1 cheese slice. 
•    Broil 3 minutes or until cheese begins to brown.

2. Hot and Sour Soup with Shrimp

Ingredients:
•    1 1/2 pounds medium shrimp, peeled and deveined
•    8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
•    3 cups fat-free, less-sodium chicken broth
•    1/2 cup pre-sliced mushrooms
•    1 tablespoon low-sodium soy sauce
•    1 (8-ounce) can sliced bamboo shoots, drained
•    1 tablespoon cornstarch
•    2 tablespoons water
•    1 large egg white, beaten
•    1/4 teaspoon chili oil
•    2 1/2 tablespoons fresh lemon juice
•    2 tablespoons chopped green onions
•    1 teaspoon white pepper


Directions:
•    Combine first 4 ingredients in a large saucepan, and bring to a boil. 
•    Reduce heat, and simmer 5 minutes. 
•    Add juice, pepper, shrimp, and tofu to pan, then bring to a boil. 
•    Cook for 2 minutes or until shrimp is almost done. 
•    Combine cornstarch and water in a small bowl, stirring until smooth. 
•    Add cornstarch mixture to pan, and cook for 1 minute, stirring constantly with a whisk. 
•    Slowly drizzle the egg white into pan, stirring constantly.
•    Remove from heat, and stir in chili oil and onions.

3. Chunky Potato-Crab Chowder

Ingredients:
•    8 ounces lump crab meat, shell pieces removed
•    1 (14 3/4-ounce) can cream-style corn
•    1 (14-ounce) can fat-free, less-sodium chicken broth
•    3 1/2 cups (1-inch) cubed red potato (about 1 pound)
•    3 tablespoons all-purpose flour
•    2 1/2 cups 2% reduced-fat milk
•    2 tablespoons butter
•    1 cup chopped onion
•    3/4 cup chopped celery
•    1 garlic clove, minced
•    1/4 teaspoon grated whole nutmeg
•    1/2 teaspoon freshly ground black pepper
•    3 tablespoons chopped fresh parsley
•    2 teaspoons chopped fresh thyme
•    1 teaspoon salt


Directions:
•    Melt butter in a large saucepan over medium-high heat. 
•    Add onion, celery, and garlic, then sauté 4 minutes. 
•    Add potato, and sauté for 1 minute. 
•    Sprinkle with flour, and cook 1 minute, stirring constantly.
•    Stir in milk, thyme, pepper, nutmeg, corn, and broth. 
•    Bring to a simmer over medium heat, stirring frequently.
•    Cover, reduce heat, and simmer 20 minutes or until potatoes become tender, stirring occasionally. 
•    Stir in crab, parsley, and salt.
•    Cook 5 minutes, stirring occasionally.

4. Vegetable Soup with Pistou

Ingredients:

Soup
•    1/2 cup dried navy beans
•    6 cups water
•    1 3/4 cups chopped leek
•    3/4 cup uncooked elbow macaroni
•    3/4 cup peeled diced potato
•    1 cup chopped onion
•    1 cup finely chopped carrot (about 2 medium)
•    1 cup chopped seeded peeled tomato
•    1 1/2 cups diced zucchini (about 2)
•    10 cups water
•    1/4 pound green beans, trimmed and cut crosswise in half
•    1/4 teaspoon black pepper
•    8 parsley sprigs
•    1 bay leaf
•    Dash of ground thyme
•    1 1/2 teaspoons salt
Pistou
•    4 garlic cloves, peeled
•    1/3 cup grated Parmesan cheese
•    1 cup fresh basil leaves
•    2 tablespoons extra-virgin olive oil
•    Fresh thyme sprigs (optional)


Directions:

Soup 
•    Sort and wash beans, and place in a large Dutch oven. 
•    Cover with water to 2 inches above beans, then cover and let stand for 8 hours. 
•    Drain, and return beans to pan. 
•    Add 6 cups water, then bring to a boil. 
•    Reduce heat, and simmer for 45 minutes or until tender.
•    Drain, and then return beans to pan.
•    Add leek and next 9 ingredients (through dash of thyme) to pan, stirring to combine. 
•    Add 10 cups water, and then bring to a boil. 
•    Reduce heat, and simmer 30 minutes or until potato is tender.
•    Stir in zucchini, macaroni, and green beans. 
•    Cook 15 minutes or until macaroni is tender. 
•    Discard bay leaf.
Pistou
•    Combine basil, cheese, and garlic in a food processor, and then process until a stiff paste forms. 
•    With processor on, slowly pour oil through food chute, and process until well blended. 
•    Serve with soup. 
•    Garnish with thyme sprigs (optional). 

 
5. Asian Chicken Noodle Soup

Ingredients:
•    2 (14-ounce) cans fat-free, less-sodium chicken broth 
•    1 pound chicken breast tenders, cut into bite-sized pieces 
•    4 ounces uncooked angel hair pasta
•    1 tablespoon vegetable oil 
•    1 tablespoon bottled minced garlic
•    1 tablespoon bottled grated ginger
•    2 stalks fresh lemongrass, peeled
•    2 green onions, thinly sliced
•    1/4 cup chopped fresh cilantro 
•    1 red chili pepper, finely chopped
•    1 tablespoon fresh lime juice
•    1/2 teaspoon salt 
•    2 cups water


Directions:
•    Heat oil in a large nonstick skillet over medium-high heat.
•    Add garlic, ginger, lemongrass, and sauté for 3 minutes. 
•    Add water and broth, then bring to a boil. 
•    Add chicken and pasta. 
•    Cook 5 minutes or until chicken is done. 
•    Remove from heat, and stir the remaining ingredients in. 
•    Allow it to stand 5 minutes. 
•    Discard lemongrass.

6. Butternut Squash Soup

Ingredients:

Soup
•    3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
•    1 tablespoon butter
•    2 1/2 cups fat-free, less-sodium chicken broth
•    3/4 cup chopped carrot
•    1/2 cup chopped sweet onion
•    1/8 teaspoon salt
Toast
•    4 (1-ounce) slices French bread
•    3 ounces thinly sliced Swiss cheese


Directions:

Soup
•    Melt butter in a large saucepan over medium-high heat. 
•    Add squash, carrot, and onion, and sauté for 12 minutes. 
•    Add chicken broth, and bring to a boil. 
•    Cover, reduce heat, and simmer for 30 minutes. 
•    Remove from heat, and stir in half-and-half and salt.
•    Preheat broiler.
•    Place squash mixture in a blender. 
•    Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. 
•    Place a clean towel over opening of blender lid (to avoid splatters). 
•    Blend until smooth.
Toasts
•    Arrange French bread on a baking sheet. 
•    Broil for 1 minute or until lightly toasted. 
•    Turn bread over, and top evenly with Swiss cheese. 
•    Broil for 1 minute or until bubbly. 
•    Serve toasts with soup.

7. Creamy Zucchini Soup with Mixed Herbs

Ingredients:
•    16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
•    5 cups fat-free, less-sodium chicken broth
•    9 cups (1-inch) sliced zucchini (about 2 1/2 pounds)
•    1 1/2 cups chopped onion
•    2 garlic cloves, minced
•    3 tablespoons fresh tarragon leaves
•    3 tablespoons chopped fresh chives
•    1/2 teaspoon salt
•    1/2 teaspoon freshly ground black pepper
•    1 garlic clove, halved
•    3/4 cup fresh flat-leaf parsley leaves
•    1 tablespoon olive oil, divided
•    1 teaspoon fresh lemon juice
•    1/8 teaspoon salt
•    1/8 teaspoon black pepper
•    Cooking spray


Directions:
•    Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. 
•    Add onion and minced garlic; then sauté 5 minutes or until tender. 
•    Add zucchini, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, and then bring to a boil. 
•    Reduce heat, and simmer 25 minutes or until zucchini is very tender. 
•    Let stand 5 minutes.
•    Place half of the zucchini mixture in a blender, and cover  it tightly, and process until smooth. 
•    Pour pureed zucchini mixture into a large bowl. 
•    Repeat procedure with remaining zucchini mixture. 
•    Place pureed zucchini mixture in pan. 
•    Cook over low heat 5 minutes or until thoroughly heated. 
•    Keep warm.
•    Preheat oven to 400°.
•    Place bread slices in a single layer onto a baking sheet.
•    Coat bread with cooking spray. 
•    Bake at 400° for 5 minutes or until toasted. 
•    Rub bread with cut sides of garlic clove.
•    Place parsley, tarragon, and chives in a small bowl. 
•    Combine 1 1/2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 
•    Pour over parsley mixture, and toss well.
•    Spoon 1 cup soup into each of 8 bowls. 
•    Divide parsley mixture evenly over toasted bread slices. 
•    Top each serving with 2 bread slices. 
•    Serve immediately.

8. Simple Clam Chowder

Ingredients:
•    6 (6 1/2-ounce) cans chopped clams, undrained
•    5 cups diced peeled baking potato (about 1 pound)
•    4 (8-ounce) bottles clam juice
•    3 cups fat-free milk
•    2 bacon slices
•    1/2 cup all-purpose flour (about 2 1/4 ounces)
•    2 garlic cloves, minced
•    2 cups chopped onion
•    1 1/4 cups chopped celery
•    1 bay leaf
•    1/2 teaspoon salt
•    1/2 teaspoon dried thyme


Directions:
•    Cook bacon in a large Dutch oven over medium heat until crisp. 
•    Remove bacon from pan, reserving 1 teaspoon of the drippings in the pan. 
•    Crumble bacon, and set aside.
•    Add onion, celery, salt, thyme, and garlic to drippings in pan. 
•    Cook 4 minutes or until vegetables are tender.
•    Drain clams, reserving liquid. 
•    Add clam liquid, potato, clam juice, and bay leaf to pan, and then bring to a boil. 
•    Reduce heat, and simmer 15 minutes or until potato is tender.
•    Discard bay leaf.
•    Combine milk and flour, stirring with a whisk until smooth.
•    Add flour mixture to pan, and bring to a boil. 
•    Cook 12 minutes or until thick, stirring constantly. 
•    Add clams, and cook for 2 minutes. 
•    Sprinkle with bacon.

9. Tortilla Soup
soups, winter, recipessource
Ingredients:
•    2 pounds boneless, skinless chicken breast, cut into 1/4-inch thick strips
•    1 package (8 oz.) small corn tortillas, cut into 1/4-inch thick strips 
•    12 cups reduced-sodium chicken broth
•    8 cloves garlic, minced
•    1 can (28 oz.) diced tomatoes
•    2 large onions, chopped
•    1 tablespoon vegetable oil, plus more for frying
•    1 cup chopped fresh cilantro
•    1 teaspoon ground cumin
•    1/2 teaspoon red chili flakes
•    Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping
•    Juice of 2 limes
•    1 tablespoon plus 1 1/2 tsp. coarse kosher salt

Directions:
•    Heat 1 tablespoon of vegetable oil into a large pot (at least 5 qts.) over medium heat. 
•    Add onions and cook until translucent, 5 to 7 minutes. 
•    Stir in two-thirds of the garlic, 1 tablespoon salt, cumin, and chile flakes and cook 2 minutes.
•    Add broth, tomatoes, half the lime juice and increase heat to a gentle simmer.
•    Cook for 20 minutes.
•    Pour about 1 inch of vegetable oil into a small frying pan set over medium-high heat. 
•    When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. 
•    Transfer strips to a paper towel-lined baking pan with a slotted spoon. 
•    Repeat with remaining tortilla strips in two batches.
•    Sprinkle with 1 teaspoon of salt, and set aside.
•    Purée soup in batches into a blender. 
•    Return soup to pot and resume simmering. 
•    In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 teaspoon salt. 
•    Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through.
•    Stir in cilantro, and serve hot with tortilla strips and your choice of toppings.
10. North Woods Bean Soup
soups, winter, recipessource
Ingredients:
•    7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
•    2 (15.8-ounce) cans Great Northern beans, drained and rinsed
•    1 (6-ounce) bag fresh baby spinach leaves
•    4 cups fat-free, less-sodium chicken broth
•    1 cup baby carrots, halved
•    1 cup chopped onion
•    2 garlic cloves, minced
•    1/2 teaspoon dried Italian seasoning
•    1/2 teaspoon black pepper
•    Cooking spray

Directions:
•    Heat a large saucepan coated with cooking spray over medium-high heat. 
•    Add carrots, onion, garlic, and kielbasa, and sauté for 3 minutes, while stirring occasionally. 
•    Reduce heat to medium, and cook 5 minutes. 
•    Add the broth, Italian seasoning, pepper, and beans. 
•    Bring to a boil, reduce heat, and simmer 5 minutes.
•    Place 2 cups of the soup in a food processor or blender, and process until smooth. 
•    Return the pureed mixture to pan. 
•    Simmer an additional 5 minutes. 
•    Remove soup from heat. 
•    Add the spinach, stirring until spinach wilts.
11. Tomato Soup with Parmesan Toast

Ingredients:
•    6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
•    6 tablespoons shredded Parmesan cheese
•    1 (28-ounce) can diced tomatoes, undrained 
•    4 cups organic vegetable broth (such as Swanson Certified Organic)
•    2 cups chopped onion 
•    2 cups chopped fennel bulb
•    2 garlic cloves, minced 
•    2 teaspoons olive oil 
•    1 thyme sprig
•    1/4 teaspoon freshly ground black pepper
•    1/4 teaspoon salt


Directions:
•    Heat oil in a large Dutch oven over medium-high heat. 
•    Add onion to pan, and sauté 3 for minutes. 
•    Add fennel, and sauté for 3 minutes. 
•    Add garlic, and sauté for 5 minutes or until vegetables are tender.
•    Add broth, tomatoes, and thyme to pan, then bring to a boil.
•    Partially cover, reduce heat, and simmer 35 minutes. 
•    Remove pan from heat, and allow it to cool for 5 minutes.
•    Discard thyme sprig, and place half of the tomato mixture into a blender. 
•    Remove center piece of blender lid (to allow steam to escape), and then secure lid onto blender. 
•    Place a clean towel over opening of blender lid (to avoid splatters). 
•    Blend until almost smooth, and then Pour into a large bowl.
•    Repeat procedure with remaining tomato mixture. 
•    Stir in salt and pepper, and keep warm.
•    Preheat broiler.
•    Place bread slices on a baking sheet. 
•    Sprinkle 1 tablespoon cheese on each. 
•    Broil 2 minutes or until cheese melts.

 

H/T: myrecipes.com

Cover image courtesy of depositphotos

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