Who doesn’t love a bowl of piping hot soup on a chilly day? It’s a comfort food that’s filling, easy to make and requires little prep- and oh yeah, there’s usually a giant pot of yummy leftovers waiting for the rest of the week. Here are some of the easiest and tastiest recipes of the season.

Orange and Lentil Soup
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The warm and earthy flavors of this soup pair perfectly with a light salad, topped with roasted nuts.
Orange and Lentil Soup
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The warm and earthy flavors of this soup pair perfectly with a light salad, topped with roasted nuts.
Servings
4
Servings
4
    Ingredients
    • 2 tbsp Butter
    • 1 full Onion diced
    • 2/3 cup Red Lentils
    • 1/2 cup Orange Juice
    • 1 stalk Celery chopped
    • 1/2 Carrot shredded
    • 1 Bay Leaf
    • 1/2 tsp Dried Thyme
    • 3 cups Chicken Broth
    • Salt
    • Pepper
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    Ingredients
    • 2 tbsp Butter
    • 1 full Onion diced
    • 2/3 cup Red Lentils
    • 1/2 cup Orange Juice
    • 1 stalk Celery chopped
    • 1/2 Carrot shredded
    • 1 Bay Leaf
    • 1/2 tsp Dried Thyme
    • 3 cups Chicken Broth
    • Salt
    • Pepper
    Servings:
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      Instructions
      1. Melt butter in a large pot over medium heat, then add onions and cook until softened.
      2. Stir in lentils, orange juice, celery, carrot, bay leaf, thyme, pepper and half the chicken broth and simmer 40 minutes, or until lentils are tender.
      3. Puree mixture in a blender or food processor.
      4. Return puree to the pot, then stir in remaining chicken broth until heated through.
      5. Add salt and pepper to taste.
      6. Enjoy!
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      Crab & Corn Chowder
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      This chowder is hearty enough to stand alone as the main star at the dinner table- but if you’re feeling extra indulgent, serve some crispy garlic bread on the side.
      Crab & Corn Chowder
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      This chowder is hearty enough to stand alone as the main star at the dinner table- but if you’re feeling extra indulgent, serve some crispy garlic bread on the side.
        Ingredients
        • 2 full Baking Potatoes peeled and diced into ½ inch cubes
        • 4 tbsp Butter
        • 1 Onion chopped
        • 1 Carrot diced
        • 12 oz Frozen Corn
        • 1/3 cup Flour
        • 2 cups Whole Milk
        • 2 cups Chicken Broth
        • 1 tsp Dried Tarragon
        • 2 tbsp Old Bay Seasoning
        • 16 oz Lump Crab Meat
        • Salt
        • Black Pepper
        Servings:
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        Ingredients
        • 2 full Baking Potatoes peeled and diced into ½ inch cubes
        • 4 tbsp Butter
        • 1 Onion chopped
        • 1 Carrot diced
        • 12 oz Frozen Corn
        • 1/3 cup Flour
        • 2 cups Whole Milk
        • 2 cups Chicken Broth
        • 1 tsp Dried Tarragon
        • 2 tbsp Old Bay Seasoning
        • 16 oz Lump Crab Meat
        • Salt
        • Black Pepper
        Servings:
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          Instructions
          1. Bring 3 quarts of heavily salted water to a boil.
          2. Add potatoes and simmer for 10 minutes, or until tender. Drain and set potatoes aside.
          3. Melt butter in a large pot over medium heat, then add onions and carrots. Cook until softened.
          4. Add corn and cook for one minute.
          5. Stir in flour and mix until well incorporated. Cook until the flour is absorbed and lightly browned.
          6. Slowly pour in the milk, stirring constantly to prevent any lumps.
          7. Add tarragon, Old Bay seasoning and cooked potatoes, then simmer for 20 minutes, or until thickened.
          8. Add crab and cook for another 5 minutes.
          9. Season with salt and pepper to taste.
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          Tuscan Bean Soup
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          This vegetarian soup maintains its heartiness with its long list of robust vegetables and protein-packed beans.
          Tuscan Bean Soup
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          Rating: 3
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          This vegetarian soup maintains its heartiness with its long list of robust vegetables and protein-packed beans.
            Ingredients
            • 2 tbsp Extra-Virgin Olive Oil
            • 1 Onion diced
            • 2 Carrots diced
            • 2 stalks Celery diced
            • 1 Zucchini diced
            • 1 Yellow Summer Squash diced
            • 4 cloves Garlic minced
            • 1/4 tsp Crushed Red Pepper Flakes
            • 1/4 tsp Dried Thyme
            • 1/2 tsp Dried Rosemary
            • 1 qt Vegetable Broth
            • 2 cans Cannellini Beans drained & rinsed
            • 1 can Diced Tomatoes
            • 3 cups Chopped Kale
            • 2 tsp Salt
            • 1 tsp Black Pepper
            • 1 tbsp White Sugar
            • 1 tbsp White Wine
            Servings:
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            Ingredients
            • 2 tbsp Extra-Virgin Olive Oil
            • 1 Onion diced
            • 2 Carrots diced
            • 2 stalks Celery diced
            • 1 Zucchini diced
            • 1 Yellow Summer Squash diced
            • 4 cloves Garlic minced
            • 1/4 tsp Crushed Red Pepper Flakes
            • 1/4 tsp Dried Thyme
            • 1/2 tsp Dried Rosemary
            • 1 qt Vegetable Broth
            • 2 cans Cannellini Beans drained & rinsed
            • 1 can Diced Tomatoes
            • 3 cups Chopped Kale
            • 2 tsp Salt
            • 1 tsp Black Pepper
            • 1 tbsp White Sugar
            • 1 tbsp White Wine
            Servings:
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              Instructions
              1. Heat olive oil in a large pot over medium-high heat.
              2. Add the onions, carrots, celery, zucchini, and squash. Sauté for 4 minutes.
              3. Add the garlic, red pepper flakes, thyme and rosemary. Cook for 30 seconds.
              4. Stir in the broth, beans and tomatoes. Bring to a boil, then turn the heat down to low and add the kale. Cover the pot and simmer for 15 minutes.
              5. Using an immersion blender, partially puree the soup, leaving chunks of beans and vegetables for texture.
              6. Add the salt, pepper, sugar and vinegar.
              7. Adjust seasonings to taste and serve.
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              Buffalo Chicken Soup
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              What’s better than a warm bowl of buffalo chicken soup? Preparing it in a slow cooker.
              Buffalo Chicken Soup
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              What’s better than a warm bowl of buffalo chicken soup? Preparing it in a slow cooker.
                Ingredients
                • Soup
                • 1 tbsp Butter
                • 1/2 Onion chopped
                • 2 cloves Garlic minced
                • 3 Carrots sliced
                • 3 stalks Celery sliced
                • 1 lb Boneless Skinless Chicken Breast
                • 1/4 cup Hot Sauce
                • 1/4 cup Blue Cheese Dressing
                • 4 cups Chicken Stock
                • Toppings
                • Crispy Tortilla Chips
                • Crumbled Blue Cheese
                • Chopped Green Onions
                Servings:
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                Ingredients
                • Soup
                • 1 tbsp Butter
                • 1/2 Onion chopped
                • 2 cloves Garlic minced
                • 3 Carrots sliced
                • 3 stalks Celery sliced
                • 1 lb Boneless Skinless Chicken Breast
                • 1/4 cup Hot Sauce
                • 1/4 cup Blue Cheese Dressing
                • 4 cups Chicken Stock
                • Toppings
                • Crispy Tortilla Chips
                • Crumbled Blue Cheese
                • Chopped Green Onions
                Servings:
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                  Instructions
                  1. Melt butter in a skillet over medium heat.
                  2. Add the onions, garlic, carrots and celery. Sauté for 5 minutes, or until softened.
                  3. Place sautéed mixture into the slow cooker, then add chicken, hot sauce, blue cheese dressing and chicken stock. Cover and cook on high for 2-3 hours, or low for 4-5 hours.
                  4. Once the soup has cooked, take the chicken breasts out. Using two forks, shred the chicken, then place back into the soup.
                  5. Sprinkle the soup with toppings and serve.
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                  Slow Cooker Butternut Squash Soup
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                  This delicious soup is easy to make and even easier to eat!
                  Slow Cooker Butternut Squash Soup
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                  This delicious soup is easy to make and even easier to eat!
                  Servings
                  6servings
                  Servings
                  6servings
                    Ingredients
                    • 1 Butternut Squash pitted, peeled and chopped
                    • 2 Apples peeled, cored and chopped
                    • 1 Yellow Onion peeled and diced
                    • 4 Carrots cleaned, stems removed and chopped
                    • 4 Celery Stalks cleaned, ends removed and chopped
                    • 4 cups Low-Sodium Vegetable Broth
                    • 2 Garlic Cloves peeled and minced
                    • 1 tsp Nutmeg
                    • Salt to taste
                    • Pepper to taste
                    • Croutons for garnish
                    • Parmesan cheese for garnish
                    Servings: servings
                    Units:
                    Ingredients
                    • 1 Butternut Squash pitted, peeled and chopped
                    • 2 Apples peeled, cored and chopped
                    • 1 Yellow Onion peeled and diced
                    • 4 Carrots cleaned, stems removed and chopped
                    • 4 Celery Stalks cleaned, ends removed and chopped
                    • 4 cups Low-Sodium Vegetable Broth
                    • 2 Garlic Cloves peeled and minced
                    • 1 tsp Nutmeg
                    • Salt to taste
                    • Pepper to taste
                    • Croutons for garnish
                    • Parmesan cheese for garnish
                    Servings: servings
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                      Instructions
                      1. Put everything in the slow cooker on high for 3-4 hours or low 6-8 hours. Squash should be soft and easily squished with a fork.
                      2. Transfer to a blender (you'll probably have to do this in two batches) and blend until fully combined.
                      3. Serve warm with croutons and parmesan cheese.
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