Cozy Soup Recipes to Try This Winter
On a rainy Seattle evening, nothing beats a cozy night in with hot, delicious soup. Enjoy these mouth-watering soup recipes, compiled for you by our culinary team!
Recipe by: Favio Gomez
Executive Chef, University House Issaquah
Approximately 2-4 servings
- 2 cups chicken stock
- 1/2 oz. fish or lobster base
- 1/2 oz. clam base
- 4 oz. blue crab meat
- 2 oz. lump or Dungeness crab meat
- 2 oz. butter
- 1 cup heavy cream
- 1 oz. roux
- 4 oz. fresh corn
- 2 oz. potatoes, diced (1/4 in.)
- 2 oz. onions, slivered
- 2 oz. celery, slivered
- 2 oz. carrots, slivered
- 1 tsp. garlic, chopped
- 1/2 sprig of fresh thyme
- 5-6 fresh basil leaves, chopped
- 1/2 tsp. Worcestershire sauce
- Tabasco sauce, to taste
Sauté onion, celery, carrots, and garlic in butter in large stock pot or Dutch oven.
Add the blue crab meat and continue to sweat the vegetables over low heat.
Add thyme, basil, tabasco, and Worcestershire sauce.
Add chicken stock, clam base, and fish or lobster base. Simmer for one hour.
Strain the stock; thicken it with roux and bring to a boil. Add heavy cream and reduce to a simmer for 20 minutes.
Add potatoes, corn, and lump or Dungeness crab meat. Season to taste.
Recipe by: Dan Palmer
Culinary Services Director, University House Wallingford
Approximately 6 servings
- 1 4-oz. pancetta, diced into ¼ inch pieces
- 2 skinless chicken breasts (about 2 pounds) with rib meat
- 2 14-oz. cans low-sodium chicken stock
- 1 15-oz. can cannellini beans, rinsed and drained
- 12 oz. frozen artichoke hearts, thawed and chopped in 1-inch pieces
- 2 medium carrots, peeled and cut into ½ inch pieces
- 2 celery stalks, thinly sliced
- 1 onion, diced
- 3 cloves garlic, halved
- ½ cup basil leaves, chopped, tightly packed
- 2 Tbsp. tomato paste
- 2 Tbsp. olive oil
- 2 tsp. dried thyme
- 1 tsp. kosher salt, plus more for seasoning
- 1 tsp. freshly ground black pepper, plus more for seasoning
- 1 bay leaf
In a heavy 5– or 6-quart saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside.
To the same saucepan, add the carrots, celery, onion, garlic, one teaspoon of the salt and one teaspoon of the pepper. Cook over medium heat until the onion is translucent, about 5 minutes.
Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Continue to simmer uncovered, turning the chicken over and stirring occasionally, for 20 minutes.
Add the artichokes and the cannellini beans. Simmer until the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.
Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces.
Return the meat to the saucepan and simmer for 5 minutes until warmed through. Discard the bay leaf. Season with salt and pepper to taste.
Ladle the spezzatino into bowls and garnish with the pancetta.
Recipe by: DJ James
Culinary Services Director, Ida Culver House Ravenna
Approximately 6-8 servings
- 3 cups chicken stock
- 2 cups heavy cream
- 4 russet potatoes, peeled and diced
- ½ pound bacon, cooked and diced
- 3 Tbsp bacon grease, reserved from cooked bacon
- 4 stalks celery, diced
- 1 yellow onion, diced
- 2 cups shredded cheddar cheese
- 4 green onions, diced for garnish
Dice and cook bacon, saving about 3 tablespoons of grease for sautéing.
On medium heat, sauté the onion and celery in bacon grease in large saucepan or soup pot 8–10 minutes.
Add chicken stock and potatoes. Simmer until potatoes are soft, about 20 minutes.
Add heavy cream and simmer another 20 minutes.
Add cheddar cheese and serve. Garnish with green onions.
Recipe by: Jonathan Tiller
Culinary Services Director, Aljoya Mercer Island
Approximately 8 servings
- 1 cup canned pumpkin
- 1 cup vegetable stock
- ½ cup brandy
- ½ cup leeks, diced
- ¼ cup onions, diced
- ¼ cup celery, diced
- 2 Tbsp. butter
- 2 Tbsp. flour
- ½ Tbsp. garlic, chopped
- ½ Tbsp kosher salt
- ½ tsp. white pepper
- 1 bay leaf
- 1 cup sour cream
- 2 Tbsp half and half
- 1 tsp. ground nutmeg
- ½ tsp. ground cinnamon
- ¼ tsp. ground allspice
Sauté leeks, onion, celery, and garlic in butter in large saucepan over medium heat.
Add flour; cook and stir for 2 minutes.
Stir in brandy; cook for 1 minute.
Add canned pumpkin, bay leaf, salt, pepper, and stock. Bring to a simmer; simmer for 30 minutes, stirring occasionally.
While soup is simmering, mix the ingredients for the crème fraiche.
Blend soup with immersion blender before serving, if smoother consistency is desired. Garnish with dollop of crème fraiche.
Recipe by: Kentra Parsons
Culinary Services Director, The Gardens at Town Square
Approximately 4-6 servings
- 4 cups chicken or vegetable broth
- 3 large leeks, trimmed of green leaves and chopped (white/light green stems only)
- 2 lbs. Yukon Gold or russet potatoes, diced into ½ inch pieces
- ¼ cup fresh parsley
- 2 Tbsp. butter
- 1 bay leaf
- 1 tsp. sea salt, to taste
- Pinch of dried marjoram
- 2 sprigs fresh thyme OR 1 tsp. dried thyme
- Freshly ground white or black pepper, to taste
- Olive oil for drizzle
Remove the roots of the leeks, cut lengthwise, and cut off the tough green tops. Run under water and carefully clean any dirt or grit still left within the layers. Chop leeks crosswise into ¼ inch pieces; place in a bowl of water and check for any remaining dirt or grit. Remove from water and set aside.
In a thick-bottomed pot, melt butter on medium heat. Add chopped leeks and stir to coat. Cover and reduce heat, cooking until leeks are softened but not brown (about 10 minutes).
Add broth, diced potatoes, bay leaves, marjoram, thyme, and one teaspoon of salt. Increase heat to bring to a simmer. Reduce heat to maintain a low simmer for 20 minutes or until the potatoes are cooked through.
Remove and discard the bay leaf and thyme sprig, if added. To blend the soup, use an immersion or standing blender, blending to the desired consistency. Add the parsley and cook for about 3–4 more minutes.
Add pepper and any remaining salt to taste. Serve with a drizzle of olive oil.
Recipe by: Vicky Reed
Culinary Services Director, Ida Culver House Broadview
Approximately 6 to 8 servings
- 1 butternut squash
- 1 (14-oz.) can coconut milk
- 2 cups vegetable broth
- 1 stalk lemongrass (smashed with the back of a knife)
- 1 bunch spinach, cut and washed
- 3 garlic cloves
- 2 shallots, cut in half
- 2 Tbsp. red curry paste or more
- 2 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
- 1 Tbsp. olive oil
- 1 Tbsp. lime zest
- 2 tsp. fresh grated ginger
- Sea salt and freshly ground black pepper
- Toasted cashews and cilantro for garnish (optional)
Preheat the oven to 400°F. Cut the squash in half lengthwise and scrape out the seeds. Place the squash on the baking sheet and drizzle with olive oil, salt, and pepper. Wrap the whole garlic cloves and shallots in foil and place on the sheet.
Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned. Scoop the flesh from the squash and peel the garlic.
In a soup pot, heat the vegetable broth over medium heat and add the remaining ingredients. Simmer for 30 minutes to pull in all the flavors. Add more broth when necessary for consistency.
Remove lemongrass; puree soup with immersion or standing blender until creamy. Add additional broth to thin the soup to your desired consistency. Taste and adjust seasonings.
Add spinach and allow 1 minute for the spinach to soften. For serving, garnish with the toasted cashews and cilantro.
Recipe by: Samuel Clinton
Culinary Services Director, Aljoya Thornton Place
Approximately 4-5 large servings
- 4 to 5 cups dashi (see additional instructions and ingredients below)
- 2 Tbsp. brown miso paste, plus more to taste
- 2 Tbsp. white miso paste, plus more to taste
- 6 oz. firm tofu, cut into 1/2-inch cubes
- 2 scallions, white and green, thinly sliced on the diagonal
- Optional: 2 Tbsp. aji mirin (sweetened rice wine)
In a saucepan, heat the dashi over medium heat and whisk in the miso pastes. Bring to a simmer.
Add tofu, scallions, and mirin (if using). Heat for 1–2 more minutes; remove and serve immediately.
- 6 cups cold water
- One 12-inch piece of kombu
- Shaved and dried bonito flakes
Wipe kombu with a damp cloth. In a saucepan, combine water and kombu and bring to an uncovered simmer over medium heat. Remove the kombu and discard.
Bring kombu water to a boil and add the bonito flakes. Immediately remove from heat and let sit for 2 minutes.
Strain through a fine mesh strainer; discard the bonito flakes. Dashi is ready immediately and can be stored in the refrigerator for up to 3 days.