There’s this weather every year, that just screams for a hearty bowl of soup which makes you feel warm and nourished. It might not even be winter but you feel that slight chill in the air and wonder if you are coming up with a cold? It might just be that day where you have vegetables in the refrigerator but have no idea what to do with them! Otherwise, it might also be one of those lazy days when lunchtime is approaching but you just don’t feel like doing all that chopping and dicing. For all those days and more, we have created this recipe guide for those of you who want something comforting during those chilly lunch times. Soups are not only great for being nutritious but also you don’t need to prepare anything in advance for making a soup. You can always add cottage cheese, eggs and shredded tofu for added protein in your soups. Use those vegetables at the back of your refrigerator, toss them in and when the soup is done; sit back and enjoy with a spoon in your hand!

Creamy French Onion Soup

Ingredients:

• 1 tablespoon olive oil
• 4 cups sliced sweet onion
• ½ cup unsalted butter
• 2 tablespoons all-purpose flour
• 5 cups beef broth
• ½ teaspoon dried thyme
• 2 bay leaves
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon granulated sugar
• 1 cup dry white wine
• 2 tablespoons dry sherry
• ½ cup grated Parmesan cheese
• 3–4 slices French bread/baguette
• 3 slices provolone cheese
• 3 slices Swiss cheese, diced

Preparation:

1. After gathering all the ingredients, melt the butter in a Dutch oven or large pot over medium heat. Add the olive oil and after another 20–30 seconds, toss in the onions. Keep stirring it with a wooden spoon.
2. Mix in the salt, sugar and pepper while stirring the onion until they are caramelized. The onions should be a deep brown in colour. Do this on medium heat for about 30 minutes. Make sure the onions don’t burn and keep scraping the bottom and sides of the pan.
3. Add the white wine and let it simmer for about 10 minutes until the onions are somewhat mushy in texture and all the liquid has evaporated.
4. Add the flour to the concoction and keep stirring for 1–2 minutes.
5. Combine the beef broth, sherry, bay leaves and thyme. Let this stock simmer for about 30 minutes. Keep it covered.
6. Preheat the oven to 410°F while the soup simmers. You can bake the baguette beforehand on a baking sheet for about 10 minutes if it is a baguette you are using. It should be golden brown if you bake it before the soup.
7. Remove the bay leaves when the soup is done, before ladling it to the oven-safe bowls.
8. Top each bowl with the bread/baguette, then add the cheese slices and top it with the parmesan cheese in each bowl.
9. Place bowls in the baking sheet and broil it for 2–3 minutes, until the cheese is melted and crispy around the edges.
10. Serve hot and enjoy it on a chilly lunch break!

Classic Tomato Basil Soup

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• Pinch of salt
• Pinch of pepper
• 2 medium onions (chopped)
• 4 cloves of garlic
• 1 teaspoon of dried basil leaves
• Parmesan cheese (optional, for garnishing)
• ⅔ teaspoon oregano/Italian seasoning
• 3 pounds roma or plum tomatoes, cut in half
• (or 2 cans whole San Marzano tomatoes with juices, if fresh tomatoes are unavailable)
• 1 ½ cups chicken or vegetable broth
• ½ cup heavy cream
• 12 leaves fresh basil

Preparation:

1. Roast the tomatoes if you are using the fresh ones, along with the garlic after drizzling them with some olive oil in the oven. Season them with salt and pepper on a baking tray with the tomatoes halved. Roast them for about 35–40 minutes.
2. Melt 1 tablespoon of butter in a medium pot along with some olive oil. Toss in the onions and place them over medium heat. Cook the onions until they are slightly brown. The caramelization of the onions can take up to 10–15 minutes.
3. Allow the tomatoes to cool if they are roasted/open up the canned ones, and then add them to the pot along with the garlic. Add the chicken/vegetable broth and bring it to a boil.
4. Add the seasonings as you would like, including the Italian seasoning and the dried basil leaves.
5. Cook it partially covered for about 8–10 minutes on high heat.
6. Blend the soup using an immersion blender or let it cool down, and use a normal blender if the immersion blender is not available to you. Blend it till it’s smooth and garnish it with parmesan cheese, fresh basil leaves and heavy cream.
7. If you use the normal blender, you can warm it up on medium heat and then garnish it.

Warm Chipotle Pumpkin Soup

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 ½ teaspoons salt
• 1 teaspoon paprika
• Dollop of sour cream (optional, for garnishing)
• Roasted pumpkin seeds (optional, for garnishing)
• 2 chipotle peppers in adobo sauce, chopped
• 1 (29-ounce) can pumpkin purée
• 4 cups vegetable stock/chicken stock
• 1 teaspoon dried oregano
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Preparation:

1. Melt the butter in a large pot over medium heat (or heat the oil if you are using oil).
2. Add the onions and cook them for about 3–4 minutes, until they are tender.
3. Add in the garlic and the cumin.
4. Add the flour and roast it for about 4–5 minutes until it is golden brown in colour.
5. Whisk in the vegetable stock/chicken stock for about 2–3 minutes over high heat till no lumps remain.
6. Add in the pumpkin purée, chipotle, salt, pepper, paprika, Worcestershire sauce and oregano in the pot. Bring it all to a boil and let it simmer for 10 minutes, while it is partially covered with a lid. Make sure that no lumps remain.
7. Thicken it as per your own preferred consistency and serve hot with a dollop of sour cream and roasted pumpkin seeds!