25+ Comforting February Soup Recipes to Warm You Up

As the winter chill continues in February, there’s no better way to warm up than with a hearty bowl of soup. Whether you’re craving something light and brothy or rich and creamy, February offers the perfect opportunity to indulge in comforting soups that are both satisfying and nourishing.

This collection of 25+ February soup recipes brings together an exciting range of flavors, from classic favorites like creamy potato leek soup to bold and spicy sausage and lentil combinations.

Whether you’re cooking for yourself, your family, or hosting a cozy gathering, these soups are sure to keep you warm and full during the coldest days of winter.

Let’s dive into the heart of these winter recipes and find the perfect soup for every taste and occasion this month.

25+ Comforting February Soup Recipes to Warm You Up

February is the ideal month for diving into comforting, flavorful soups that not only provide warmth but also bring an array of tastes and textures to your dining table.

With these 25+ February soup recipes, you’ll find the perfect blend of ingredients, spices, and cooking methods to satisfy your cravings, whether you’re looking for something traditional or adventurous.

From velvety smooth tomato basil soup to hearty and nutritious lentil stews, these recipes will make sure you’re set for the remainder of the winter season.

So grab your ladle and get ready to explore the many possibilities of soups that will make February feel a little cozier and a lot more delicious!

Creamy Roasted Tomato Soup

This comforting classic combines the rich flavor of roasted tomatoes with a velvety creaminess, creating a perfect winter soup. Roasting the tomatoes enhances their natural sweetness, and when blended with sautéed onions, garlic, and a touch of cream, the result is a smooth and satisfying dish that’s perfect for any chilly day. This soup pairs wonderfully with a grilled cheese sandwich for the ultimate cozy meal.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 teaspoon sugar (optional, to enhance sweetness)
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the halved tomatoes, cut side up, on a baking sheet. Add the onion and garlic around the tomatoes, drizzle with olive oil, and sprinkle with salt, pepper, and sugar (if using).
3. Roast the vegetables in the oven for 30-40 minutes, or until the tomatoes are soft and slightly caramelized.
4. Once roasted, remove the vegetables from the oven and let them cool slightly. Remove the skins from the tomatoes if desired.
5. In a large pot, combine the roasted tomatoes, onions, and garlic with the vegetable broth. Bring to a simmer and cook for an additional 10 minutes.
6. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
7. Stir in the heavy cream and dried basil, then taste for seasoning, adjusting with salt and pepper as needed.
8. Serve hot, garnished with fresh basil leaves if desired.

This creamy roasted tomato soup is a bowl of comfort that will warm you from the inside out. Roasting the tomatoes brings out their deep, caramelized flavors, while the creamy finish ensures every spoonful is rich and indulgent. It’s a perfect meal to enjoy on a cold February day, especially when paired with your favorite bread for dipping. Simple yet delicious, this soup will become a staple in your winter recipe collection.

Spicy Butternut Squash Soup

With its blend of sweet butternut squash and bold spices, this soup is an ideal way to bring a little heat and warmth into your February menu. The natural sweetness of the squash is balanced with the spicy kick from ginger, cayenne pepper, and a hint of curry. A touch of coconut milk adds a creamy texture, making this soup both flavorful and comforting.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast for 25-30 minutes until tender and slightly caramelized.
2. While the squash is roasting, heat a large pot over medium heat and add a tablespoon of olive oil. Sauté the chopped onion for 5-7 minutes until softened.
3. Add the minced garlic, grated ginger, cumin, cayenne pepper, and curry powder to the onions. Stir and cook for 1-2 minutes until fragrant.
4. Once the squash is done, add it to the pot with the sautéed onion mixture. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 10-15 minutes.
5. Blend the soup using an immersion blender until smooth, or transfer the soup in batches to a blender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This spicy butternut squash soup is perfect for February’s chill, offering both comfort and a bold flavor profile. The combination of roasted squash and aromatic spices creates a beautifully balanced soup with just the right amount of heat. The coconut milk provides a silky finish, making it a luxurious dish that warms the soul. Whether served as a light lunch or a starter to a hearty dinner, this soup is sure to spice up your winter meals.

Hearty Lentil and Kale Soup

Packed with protein-rich lentils and nutrient-dense kale, this soup is a healthy and hearty option for February. With a rich tomato base and a variety of herbs and spices, this soup is both filling and flavorful. The lentils absorb the broth beautifully, while the kale adds texture and a burst of green. This soup is perfect for a post-workout meal or a satisfying dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoon ground cumin
• 1 bunch kale, stems removed and chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes until the vegetables are softened.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the rinsed lentils, diced tomatoes, vegetable broth, dried thyme, and cumin. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is wilted and tender.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot with a wedge of lemon for a fresh burst of flavor.

This hearty lentil and kale soup is a powerhouse of nutrition, providing a perfect balance of protein, fiber, and vitamins. The rich broth, combined with the earthy lentils and fresh greens, makes for a satisfying and nourishing meal that will keep you full and energized. Whether you’re looking for a cozy dinner or a nutritious lunch, this soup is the perfect February dish to fuel your body and keep you warm all day long.

Beef and Barley Soup

Beef and barley soup is a rich and savory dish that is perfect for the cold weather. This classic soup is loaded with tender chunks of beef, hearty barley, and an assortment of vegetables, making it both filling and flavorful. The barley adds a pleasant chewiness to the soup, while the beef creates a deep, satisfying flavor. It’s a great choice for a family meal or to prep ahead for the week.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup barley, rinsed
• 6 cups beef broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
2. In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
3. Add the minced garlic, thyme, and bay leaf, cooking for an additional 1-2 minutes until fragrant.
4. Return the browned beef to the pot along with the barley and beef broth. Bring the soup to a boil.
5. Reduce the heat to low and simmer for 1 to 1.5 hours, until the beef is tender and the barley is cooked through. Stir occasionally, adding more broth if necessary.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh parsley.

This beef and barley soup is the ultimate comfort food, with a rich, savory broth that warms you from the inside out. The tender beef, hearty barley, and fresh vegetables create a deeply satisfying dish perfect for February’s chilly days. It’s also a great make-ahead option, as the flavors only improve after sitting in the fridge for a day or two. Whether enjoyed on its own or with a slice of crusty bread, this soup will quickly become a family favorite.

Mushroom and Spinach Soup

A warm, earthy soup that combines the deep flavors of mushrooms with the fresh, vibrant taste of spinach. This mushroom and spinach soup is simple to prepare but full of flavor. The mushrooms lend a rich umami taste, while the spinach adds a slight bitterness that balances out the earthiness. Finished with a touch of cream for smoothness, it’s a perfect light yet hearty meal for February.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mushrooms (such as cremini or button), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1/2 cup heavy cream (optional for a richer soup)
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced mushrooms and sauté for 7-10 minutes until they release their moisture and begin to brown.
2. Add the chopped onion and cook for an additional 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Stir in the dried thyme and cook for 10 minutes to allow the flavors to meld.
4. Add the chopped spinach and cook for 2-3 minutes, until wilted.
5. If desired, stir in the heavy cream for a richer, creamier texture. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley if desired.

This mushroom and spinach soup is a delightful, flavorful option that combines two classic ingredients in a light yet satisfying way. The mushrooms provide a depth of flavor while the spinach adds freshness and color. The optional cream gives it a smooth texture, making it a comforting meal perfect for a chilly February evening. This soup pairs well with a side salad or a slice of crusty bread for a wholesome and balanced meal.

Sweet Potato and Black Bean Soup

Sweet potato and black bean soup is a hearty and nutritious soup that is perfect for warming up during the cold winter months. The sweetness of the potatoes blends beautifully with the earthy black beans, while the addition of cumin, chili powder, and lime gives the soup a slightly spicy, zesty kick. This soup is vegan-friendly, packed with fiber and vitamins, and can easily be made in one pot for a quick, healthy meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, ground cumin, and chili powder, cooking for 1 minute until fragrant.
3. Add the cubed sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil.
4. Reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Season with salt and pepper, then stir in the lime juice for a bright, zesty flavor.
6. Serve the soup hot, garnished with fresh cilantro if desired.

This sweet potato and black bean soup is a healthy, filling option that is perfect for February. The combination of sweet potatoes and black beans provides a nourishing base, while the spices and lime juice give the soup a nice balance of warmth and brightness. It’s a simple yet flavorful dish that is quick to prepare and perfect for meal prep. Whether you enjoy it for lunch or dinner, this soup will leave you feeling satisfied and energized.

Spicy Roasted Tomato Soup

This spicy roasted tomato soup is a twist on the classic comfort dish, with the addition of roasted tomatoes and a touch of heat. The slow-roasted tomatoes bring out a rich, smoky flavor that makes the soup more intense and aromatic. A hint of chili flakes and a dash of paprika elevate the flavor profile, while the creamy texture of the soup ensures a satisfying, velvety experience. Perfect for a chilly day, this soup pairs wonderfully with a grilled cheese sandwich.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust for desired spice)
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, until the tomatoes are soft and slightly caramelized.
2. While the tomatoes are roasting, heat a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
4. Once the tomatoes are done roasting, transfer them to the pot, scraping in all the juices. Add the vegetable broth and bring to a simmer.
5. Let the soup simmer for 15-20 minutes, then use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the heavy cream for a creamy texture, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This spicy roasted tomato soup offers a bold twist on a comforting classic, with the roasting process intensifying the tomato flavor. The subtle heat from the red pepper flakes and the creaminess from the optional cream balance the richness of the soup. This is a perfect soup for those who enjoy a little kick in their meals. It’s an ideal dish for cold February evenings and pairs beautifully with a cheesy bread or croutons for a satisfying meal.

Creamy Leek and Potato Soup

Leek and potato soup is a smooth and comforting dish, perfect for warming up during winter. The leeks offer a delicate, onion-like flavor, while the potatoes provide a creamy, hearty base. This soup is rich yet light, making it a versatile option for lunch or dinner. A splash of cream rounds out the flavors, creating a velvety texture that will have you reaching for seconds. It’s easy to make and deliciously satisfying.

Ingredients:

• 2 tablespoons butter
• 3 leeks, cleaned and chopped (white and light green parts only)
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped leeks and cook for 5-7 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot, bringing the mixture to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are soft.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream and season with salt and pepper to taste. If the soup is too thick, add a little more broth or water until the desired consistency is reached.
6. Serve the soup hot, garnished with fresh chives or parsley.

This creamy leek and potato soup is a warm and soothing dish that is perfect for February’s colder days. The leeks provide a mild, aromatic flavor, while the potatoes add body and richness to the soup. With its velvety texture and comforting taste, this soup is a true crowd-pleaser. It’s easy to prepare and can be made ahead of time, making it an excellent choice for busy evenings. Serve it with a slice of bread or a fresh salad for a complete meal.

Chicken and Corn Chowder

Chicken and corn chowder is a creamy, hearty soup that combines tender chicken with sweet corn kernels in a rich, velvety base. This soup is a comfort food favorite, ideal for February when you crave something warm and filling. The corn adds a slight sweetness, while the chicken provides protein and depth. Finished with a touch of cream and bacon for extra flavor, this chowder will become a go-to recipe for chilly nights.

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen corn kernels (or fresh corn off the cob)
• 2 large potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• 4 strips bacon, cooked and crumbled (optional)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Add the garlic and cook for another 1 minute.
2. Add the diced potatoes, corn, and chicken broth to the pot. Bring the soup to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Stir in the shredded chicken, heavy cream, and smoked paprika. Simmer for another 5 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with crumbled bacon and fresh thyme or parsley.

This chicken and corn chowder is a delightful combination of sweet corn, tender chicken, and creamy broth. The addition of bacon adds a smoky crunch, enhancing the overall richness of the soup. It’s a satisfying, filling dish that provides warmth and comfort during the colder months. Whether served for dinner or as a lunch, this chowder will quickly become a family favorite, and it pairs beautifully with a simple salad or bread for a complete meal.

Curried Butternut Squash Soup

Curried butternut squash soup is a warm, velvety soup with a comforting sweetness from the squash and a vibrant, aromatic kick from curry spices. The smooth texture of the squash pairs beautifully with the rich flavor of coconut milk, creating a creamy, slightly spicy soup. This dish is an excellent choice for February, as it provides both warmth and nutrition. It’s vegan, dairy-free, and can be made with just a few simple ingredients.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the minced garlic, curry powder, and ground ginger, cooking for another minute until fragrant.
4. Once the squash is roasted, transfer it to the pot with the onions and spices. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld.
6. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
7. Stir in the coconut milk and adjust seasoning with salt and pepper.
8. Serve the soup hot, garnished with fresh cilantro.

This curried butternut squash soup is a flavorful and comforting dish perfect for a cold February day. The sweetness of the squash is beautifully complemented by the aromatic spices, making each spoonful a delightful experience. The coconut milk adds creaminess without the need for dairy, making it an excellent vegan option. Whether served as a starter or main course, this soup is satisfying, healthy, and a great way to embrace the flavors of winter.

White Bean and Kale Soup

White bean and kale soup is a nourishing and hearty dish that combines protein-packed white beans with the earthy flavor of kale in a savory broth. The beans create a creamy texture, while the kale adds both color and a healthy boost of nutrients. With its fresh, light yet filling qualities, this soup is perfect for February when you want something warm but still light and nutritious. It’s an easy-to-make soup that’s perfect for a wholesome lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups chopped kale (stems removed)
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
2. Add the minced garlic, dried thyme, and red pepper flakes (if using), cooking for an additional 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring the soup to a simmer.
4. Add the white beans and kale, stirring well. Simmer for 15-20 minutes, or until the kale is tender and the soup is heated through.
5. Season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for added brightness.
6. Serve the soup hot.

This white bean and kale soup is a perfect February dish, combining wholesome ingredients that are both hearty and nutritious. The white beans add a creamy richness, while the kale provides a slight bitterness that balances the flavors beautifully. This soup is ideal for those seeking a light yet filling meal, and it’s packed with fiber and vitamins. It’s an easy, low-maintenance recipe that can be made in one pot, making it great for busy days.

Shrimp and Sweet Corn Soup

Shrimp and sweet corn soup is a deliciously flavorful and satisfying dish that blends the sweetness of corn with tender shrimp in a light, savory broth. This soup is a perfect February option when you want something light yet comforting, with the fresh, slightly sweet taste of corn complementing the mild shrimp. The addition of spices and herbs creates a balanced, aromatic flavor profile, making this soup a great choice for a quick, easy dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 lb shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups frozen or fresh corn kernels
• 4 cups chicken broth
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
3. Stir in the corn kernels, chicken broth, paprika, cayenne pepper (if using), and dried thyme. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Add the cooked shrimp back into the pot and stir in the heavy cream for a creamy texture (optional). Simmer for another 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or green onions.

This shrimp and sweet corn soup is a flavorful and comforting dish, combining the delicate sweetness of corn with tender shrimp. The addition of spices gives it depth without overpowering the natural flavors, and the creaminess of the soup adds a richness that makes it perfect for a cozy February evening. This soup is quick and easy to prepare, making it a great choice for busy nights when you want something delicious and filling without spending too much time in the kitchen.

Roasted Tomato Basil Soup

Roasted tomato basil soup is a comforting classic, ideal for February when you’re craving something warm and satisfying. The roasting of tomatoes enhances their natural sweetness and brings out a deep, savory flavor, which pairs perfectly with the fresh basil. This soup is smooth, creamy, and a delightful way to enjoy winter tomatoes, making it a perfect choice for a light yet flavorful meal. It can be served with a grilled cheese sandwich for a classic combination.

Ingredients:

• 6 cups cherry or Roma tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• 1/2 cup heavy cream (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the tomatoes are caramelized and soft.
2. In a large pot, sauté the chopped onion in olive oil over medium heat for 5-7 minutes, until softened.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the roasted tomatoes to the pot along with the broth, oregano, and red pepper flakes. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Stir in the fresh basil and heavy cream if desired. Simmer for another 5 minutes and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil leaves.

This roasted tomato basil soup is the ultimate comfort food for chilly February days. The roasting of tomatoes deepens their flavor, creating a rich, savory base for the soup. The addition of fresh basil gives it a bright, aromatic finish that balances the richness of the tomatoes. Whether you enjoy it on its own or with a classic grilled cheese, this soup will warm you from the inside out.

Spicy Sausage and Lentil Soup

Spicy sausage and lentil soup is a hearty and flavorful dish that’s perfect for a cold February evening. The spicy sausage adds depth and a kick to the soup, while the lentils contribute a satisfying texture and are packed with protein and fiber. The combination of savory sausage, tender lentils, and a touch of spice makes this soup both filling and comforting. It’s a perfect meal for those seeking a bit of heat during the winter months.

Ingredients:

• 1 tablespoon olive oil
• 1 lb spicy Italian sausage, casing removed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 1/2 cups dried lentils, rinsed
• 6 cups chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes).
2. Add the chopped onion, carrots, and celery to the pot, and sauté for 5 minutes, until softened.
3. Add the minced garlic, thyme, cumin, smoked paprika, salt, and pepper, cooking for another minute until fragrant.
4. Stir in the lentils, diced tomatoes, and broth. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, until the lentils are tender.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley.

Spicy sausage and lentil soup is a perfect winter dish, offering a balance of heat, heartiness, and comforting flavors. The sausage infuses the broth with rich, savory flavors, while the lentils provide a nutritious, filling base. The subtle spiciness makes it a great soup for warming up on chilly February evenings. It’s a well-rounded meal that’s easy to prepare and perfect for meal prep, ensuring you’ll have hearty, flavorful leftovers to enjoy throughout the week.

Potato Leek Soup

Potato leek soup is a classic, creamy soup with a subtle sweetness from the leeks and a hearty base from the potatoes. It’s a perfect dish for February, providing both warmth and comfort in a bowl. The combination of smooth potatoes, fragrant leeks, and a touch of cream makes for a rich yet satisfying soup that’s simple to prepare. It’s ideal for those seeking a comforting, vegetarian-friendly option that still delivers plenty of flavor.

Ingredients:

• 2 tablespoons butter
• 2 leeks, cleaned and sliced (white and light green parts only)
• 3 large russet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup milk or heavy cream
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat butter in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes, until softened and fragrant.
2. Add the diced potatoes and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
5. Stir in the milk or heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Potato leek soup is the epitome of comfort food. It’s creamy, flavorful, and filling without being overly rich. The leeks lend a gentle sweetness that balances the creamy potatoes, making this soup a delightful winter choice. Whether you enjoy it as a starter or a main course, it’s a simple, yet elegant soup that’s sure to satisfy during the colder months of February. The addition of fresh chives gives it a fresh burst of flavor to finish the dish beautifully.

Note: More recipes are coming soon!