30+ Hearty and Delicious Ina Garten Soup Recipes for the Whole Family

When the weather turns chilly or you’re craving a comforting, flavorful meal, nothing beats a warm bowl of soup. Ina Garten, the beloved Food Network star and author, is known for creating simple yet sophisticated dishes that bring joy to the table.

Her soup recipes are no exception, offering a range of hearty, vibrant, and cozy flavors perfect for any season. From classic favorites like Tomato Basil Soup to seasonal gems like Butternut Squash Soup with Ginger, Ina’s recipes are sure to become staples in your kitchen.

Whether you’re hosting a dinner party, looking for an easy weeknight meal, or simply seeking a comforting dish to enjoy with family, Ina Garten’s soups offer something for every palate.

These recipes are easy to make, full of fresh ingredients, and designed to impress. With a mix of creamy, brothy, and vegetable-packed options, there’s a soup for every taste and occasion.

30+ Hearty and Delicious Ina Garten Soup Recipes for the Whole Family

Ina Garten’s soup recipes are the epitome of comfort food. With a focus on fresh ingredients, simple preparations, and flavorful combinations, her soups can turn any meal into a moment of warmth and happiness.

From hearty winter soups to light and fresh summer options, these recipes are not only delicious but also versatile enough to suit any occasion.

Whether you’re looking for a rich and creamy soup or a light, veggie-filled option, Ina’s recipes will never disappoint.

So, the next time you’re craving a bowl of soup, turn to Ina Garten’s timeless recipes, and enjoy a comforting dish that brings people together.

Roasted Tomato Basil Soup

Ina Garten’s Roasted Tomato Basil Soup is a comforting, velvety blend of ripe tomatoes, fresh basil, and aromatic seasonings. Roasting the tomatoes deepens their flavor, bringing out a natural sweetness that pairs wonderfully with the richness of cream. This soup is the epitome of warm, hearty comfort food, perfect for chilly evenings or as a starter for any meal.

Ingredients:

• 3 pounds of ripe tomatoes (halved)
• 1 medium onion (peeled and halved)
• 1 bulb of garlic (cloves separated, peeled)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil leaves (torn)
• 2 cups chicken stock
• 1/2 cup heavy cream

Instructions:

1. Preheat the oven to 400°F.
2. Arrange the halved tomatoes, onion halves, and garlic cloves on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and red pepper flakes.
3. Roast for 45 minutes, or until the tomatoes are soft and slightly caramelized.
4. Once roasted, transfer the tomatoes, onions, and garlic to a large pot. Add the chicken stock and bring to a simmer over medium heat.
5. Using an immersion blender, purée the soup until smooth. Stir in the basil and heavy cream. Adjust seasoning with salt and pepper to taste.
6. Let the soup simmer for 10 more minutes, stirring occasionally.

This Roasted Tomato Basil Soup is a classic Ina Garten creation that brings simplicity and sophistication together in a single bowl. The roasting process enhances the natural flavors of the tomatoes, making each spoonful rich and satisfying. Pair it with a grilled cheese sandwich for the ultimate comfort meal or serve as a starter for a dinner party. This recipe can easily be made in advance, and the leftovers only get better the next day.

Butternut Squash Soup with Brown Butter and Sage

Ina Garten’s Butternut Squash Soup with Brown Butter and Sage is a luxurious fall-inspired soup that balances the natural sweetness of the squash with the nutty flavor of brown butter. The addition of crispy sage leaves provides an herbaceous crunch that elevates the dish, making it perfect for a cozy evening or a special occasion. This vibrant soup is not only visually stunning but also a burst of flavor in every bite.

Ingredients:

• 1 large butternut squash (peeled, seeded, and cut into cubes)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 3 cups vegetable stock
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 6 tablespoons unsalted butter
• 10 fresh sage leaves (for frying)

Instructions:

1. Preheat the oven to 400°F.
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25–30 minutes, or until soft and golden brown.
3. While the squash roasts, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the onion, carrots, and celery until softened, about 10 minutes.
4. Once the squash is done, add it to the pot with the vegetables. Pour in the vegetable stock, and bring the mixture to a simmer. Add nutmeg and stir.
5. Using an immersion blender, purée the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper.
6. For the brown butter, melt the butter in a small saucepan over medium heat. Cook until it begins to brown and develop a nutty aroma. Add the sage leaves and cook for another 1-2 minutes, until crispy.
7. Ladle the soup into bowls and drizzle with the brown butter and crispy sage leaves on top.

This Butternut Squash Soup with Brown Butter and Sage is a perfect example of Ina Garten’s flair for transforming simple ingredients into something extraordinary. The soup’s velvety texture is complemented by the rich flavor of brown butter, while the crispy sage leaves add a savory crunch. It’s the ideal starter for a fall dinner or a Thanksgiving meal, but also versatile enough for an everyday treat. The balance of sweet and savory makes this a crowd-pleasing dish that will become a fall favorite.

French Onion Soup

Ina Garten’s French Onion Soup is a decadent, savory soup made with slowly caramelized onions, rich beef stock, and a generous amount of Gruyère cheese. The soup is finished with a toasted baguette slice, creating a comforting and indulgent dish. It’s a classic French recipe with a touch of elegance, perfect for impressing guests or enjoying a luxurious meal at home.

Ingredients:

• 6 large yellow onions (thinly sliced)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 tablespoon sugar
• Salt and freshly ground black pepper (to taste)
• 4 cups beef stock
• 1/2 cup dry white wine
• 1/4 cup brandy (optional)
• 4 slices of baguette (toasted)
• 2 cups grated Gruyère cheese

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions, sugar, and a pinch of salt, and cook for 30-35 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
2. Add the wine and brandy (if using), and cook for 5 minutes, scraping up any brown bits from the bottom of the pot.
3. Pour in the beef stock and bring to a simmer. Let it cook for 30 minutes, allowing the flavors to meld. Adjust the seasoning with salt and pepper.
4. While the soup simmers, preheat your broiler. Place the toasted baguette slices on a baking sheet and sprinkle with the Gruyère cheese. Broil until the cheese is melted and bubbly, about 2–3 minutes.
5. To serve, ladle the soup into oven-safe bowls. Top with a slice of the cheese-covered baguette and serve immediately.

Ina Garten’s French Onion Soup is the ultimate comfort food, rich and deeply flavorful from the long, slow caramelization of the onions. The addition of wine and brandy adds layers of complexity, and the Gruyère-topped toast offers a satisfying crunch that perfectly complements the silky broth. This soup is perfect for a cozy evening or as a standout dish in a dinner party menu. It’s guaranteed to become a beloved classic in your cooking repertoire, offering a taste of French sophistication in the comfort of your own home.

Cream of Broccoli Soup

Ina Garten’s Cream of Broccoli Soup is a velvety, creamy soup packed with the freshness of broccoli and the richness of cream. The secret to this recipe’s depth of flavor is the combination of sautéed onions, garlic, and the hearty addition of vegetable stock, which creates a savory base for the tender broccoli. Finished with a touch of cream, this soup is smooth, comforting, and deliciously indulgent, making it a perfect dish for any season.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 4 cups broccoli florets (about 2 heads)
• 4 cups vegetable stock
• Salt and freshly ground black pepper (to taste)
• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes, until softened and fragrant.
2. Add the broccoli florets to the pot and cook for another 5 minutes, allowing the broccoli to soften slightly.
3. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender to purée the soup until smooth and creamy. Stir in the heavy cream and nutmeg (if using), then season with salt and pepper to taste.
5. Let the soup simmer for another 5 minutes to thicken slightly before serving.

Ina Garten’s Cream of Broccoli Soup is the perfect balance of fresh vegetables and creamy texture. The slight hint of nutmeg adds a warming touch, while the cream enhances the soup’s richness. This recipe is ideal as a light lunch, paired with a side salad or crusty bread, or served as a starter for a dinner party. It’s a comforting and nourishing dish that will quickly become a family favorite, especially during the cooler months when you’re craving something cozy and wholesome.

Chicken and Rice Soup

Ina Garten’s Chicken and Rice Soup is a wholesome, comforting dish that combines tender chicken, aromatic vegetables, and hearty rice in a rich chicken broth. The addition of fresh thyme and lemon adds brightness and depth to the soup, making it perfect for a nourishing weeknight dinner or a cozy lunch. This classic recipe is easy to prepare, making it a go-to for those busy days when you want a hearty, flavorful meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 8 cups chicken stock
• 1 1/2 cups cooked chicken (shredded)
• 3/4 cup white rice
• 1 tablespoon fresh thyme (chopped)
• Juice of 1 lemon
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until the vegetables are softened.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the chicken stock and bring the mixture to a boil. Stir in the rice, shredded chicken, and fresh thyme. Reduce the heat and let the soup simmer for 20-25 minutes, until the rice is tender.
4. Season the soup with salt, pepper, and lemon juice to taste. Adjust the seasoning as needed.
5. Serve the soup hot, garnished with additional thyme if desired.

Ina Garten’s Chicken and Rice Soup is the ultimate comfort food, offering a warm, satisfying meal in every bowl. The tender chicken and perfectly cooked rice combine with a fragrant broth that’s both hearty and light. The hint of lemon brightens the dish, making it feel fresh and flavorful, while the thyme adds an herbaceous note. This soup is perfect for when you need something soothing after a long day or when you’re craving a healthy, homemade dish that the whole family will love. It’s a true classic that never disappoints.

Leek and Potato Soup

Ina Garten’s Leek and Potato Soup is a wonderfully creamy, savory soup that brings together the delicate flavor of leeks and the earthiness of potatoes. The soup is finished with a touch of cream, making it velvety and luxurious, while the addition of fresh herbs like thyme and bay leaves enhances its flavor complexity. This soup is ideal for a light lunch or as a starter for a more elaborate dinner. It’s comforting yet refined, making it a perfect dish for any occasion.

Ingredients:

• 2 tablespoons unsalted butter
• 2 medium leeks (cleaned and sliced)
• 2 large potatoes (peeled and diced)
• 4 cups vegetable or chicken stock
• 2 bay leaves
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper (to taste)
• 1/2 cup heavy cream

Instructions:

1. Heat the butter in a large pot over medium heat. Add the leeks and sauté for about 8-10 minutes, until softened and translucent.
2. Add the diced potatoes, stock, bay leaves, and thyme to the pot. Bring to a boil, then reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
3. Remove the bay leaves and use an immersion blender to purée the soup until smooth.
4. Stir in the heavy cream, and season with salt and pepper to taste.
5. Let the soup simmer for another 5 minutes before serving.

Ina Garten’s Leek and Potato Soup is the ideal dish for anyone looking for a bowl of cozy, comforting soup with a touch of elegance. The combination of creamy potatoes and leeks creates a smooth, luscious texture, while the thyme and bay leaves infuse the soup with depth of flavor. It’s a perfect dish for spring or fall, and its mild yet satisfying taste makes it suitable for all ages. Whether served with a slice of crusty bread or enjoyed on its own, this soup is a deliciously comforting choice for any meal.

Roasted Tomato Soup

Ina Garten’s Roasted Tomato Soup is a rich, flavorful twist on the classic. Roasting the tomatoes with garlic and olive oil brings out their natural sweetness, adding depth to the soup’s flavor. Paired with fresh basil and a touch of cream, this soup is both comforting and sophisticated. The addition of roasted tomatoes enhances the dish with a smokier, caramelized taste, making it a perfect pairing with a grilled cheese sandwich for a cozy meal or as a starter for a more elaborate dinner.

Ingredients:

• 3 pounds ripe tomatoes (cut in half)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 4 cups vegetable or chicken stock
• 1/4 cup fresh basil leaves (chopped)
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the 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. Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
3. Add the roasted tomatoes and stock to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes.
4. Use an immersion blender to purée the soup until smooth and creamy. Stir in the fresh basil and heavy cream.
5. Season with salt and pepper to taste and simmer for an additional 5 minutes before serving.

Ina Garten’s Roasted Tomato Soup is a flavorful and hearty twist on a beloved classic. The roasting process deepens the natural sweetness of the tomatoes, and the fresh basil adds an aromatic, herbaceous kick. Creamy and satisfying, this soup is the perfect dish for cooler days or any time you crave a comforting bowl of goodness. Pair it with a grilled cheese sandwich, and you have a meal that is simple, delicious, and sure to become a favorite in your household.

Butternut Squash Soup

Ina Garten’s Butternut Squash Soup is a creamy, velvety dish that showcases the natural sweetness of butternut squash. The soup is made rich with the addition of onions, garlic, and a touch of cream. A little bit of fresh ginger and nutmeg bring warmth and spice, making it the perfect dish for the fall and winter seasons. The depth of flavor, along with the smooth texture, makes this soup a cozy and satisfying choice for a light meal or a delicious starter to a bigger feast.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 4 cups cubed butternut squash (about 1 medium squash)
• 4 cups vegetable or chicken stock
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
2. Add the cubed butternut squash, stock, ginger, and nutmeg. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
3. Use an immersion blender to purée the soup until smooth and creamy.
4. Stir in the heavy cream, then season with salt and pepper to taste.
5. Simmer the soup for another 5 minutes before serving.

Ina Garten’s Butternut Squash Soup is the epitome of comfort in a bowl. Its smooth texture and naturally sweet flavor, enhanced by the warming spices of ginger and nutmeg, create a deliciously rich soup that’s perfect for the colder months. The addition of cream provides a luxurious finish that will make you savor every bite. This soup pairs beautifully with a slice of crusty bread, or as part of a larger holiday spread. It’s a wonderful way to celebrate the flavors of fall and winter, providing warmth and nourishment in every spoonful.

French Onion Soup

Ina Garten’s French Onion Soup is a classic, rich, and flavorful dish that’s perfect for a chilly evening. The key to this soup is slowly caramelizing the onions, which brings out their deep, savory sweetness. Topped with a crusty baguette and melted Gruyère cheese, this soup is an indulgent and hearty meal. Ina’s version is simple yet refined, with a rich beef broth that adds depth, making it a perfect balance of savory, sweet, and cheesy goodness.

Ingredients:

• 4 tablespoons unsalted butter
• 4 large onions (thinly sliced)
• 2 cloves garlic (minced)
• 6 cups beef stock
• 1/2 cup dry white wine
• 2 teaspoons fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper (to taste)
• 4 slices baguette (toasted)
• 1 1/2 cups grated Gruyère cheese

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onions and sauté for 30-40 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the wine, scraping up any browned bits from the bottom of the pot. Stir in the beef stock, thyme, and bay leaf, then bring to a simmer. Let the soup simmer for 20 minutes.
4. Season with salt and pepper to taste. Discard the bay leaf.
5. Preheat your broiler. Ladle the soup into oven-safe bowls, then place a toasted baguette slice on top of each bowl. Sprinkle with grated Gruyère cheese.
6. Broil the soup for 3-5 minutes, or until the cheese is bubbly and golden brown.

Ina Garten’s French Onion Soup is a comforting, elegant dish that brings together the perfect balance of rich flavors and textures. The slow-caramelized onions create a deep sweetness, complemented by the savory beef broth and the creamy, melted Gruyère. The toasted baguette adds a satisfying crunch, making each bite a delightful experience. This soup is a great choice for a special occasion or a cozy dinner at home. It’s a dish that’s sure to impress and always provides the warmth and comfort you need after a long day.

Cream of Mushroom Soup

Ina Garten’s Cream of Mushroom Soup is a rich, velvety dish that showcases the earthy, deep flavor of mushrooms. The addition of thyme, garlic, and a splash of sherry enhances the savory profile, while the cream adds a silky smooth texture. This soup is perfect for a cozy meal on a chilly evening or as a starter for a holiday meal. The combination of fresh mushrooms and the luxurious creaminess will make this soup a standout in any meal, satisfying your cravings for both comfort and sophistication.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 1 pound fresh mushrooms (sliced)
• 1/2 teaspoon fresh thyme leaves
• 4 cups chicken or vegetable stock
• 1/2 cup dry sherry
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté for about 5 minutes, until softened.
2. Add the mushrooms and thyme, cooking for another 10-12 minutes, stirring occasionally, until the mushrooms are golden and their liquid has evaporated.
3. Pour in the stock and sherry, bring to a simmer, and cook for about 20 minutes.
4. Use an immersion blender to purée the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream, then season with salt and pepper to taste.
6. Simmer for an additional 5 minutes before serving.

Ina Garten’s Cream of Mushroom Soup is the epitome of elegance and comfort combined. The earthy flavor of the mushrooms, enhanced by the thyme and sherry, creates a deep, savory base, while the cream gives the soup its signature smoothness. It’s an incredibly versatile dish that can be enjoyed as a light lunch, an appetizer, or even as a main course when paired with a hearty salad or sandwich. This soup will undoubtedly be a crowd-pleaser, and it’s a great way to enjoy the rich, umami flavors of mushrooms in a luxurious, comforting form.

Split Pea Soup with Ham

Ina Garten’s Split Pea Soup with Ham is a hearty, filling, and flavorful soup that’s perfect for cool weather. The combination of split peas, tender ham, carrots, and celery creates a robust, satisfying meal. The key to this soup’s depth of flavor is the slow simmering of the peas and ham, which allows the broth to develop a rich, savory taste. A drizzle of olive oil and a sprinkle of fresh parsley at the end elevate the dish, giving it a bright finish. This soup is not only comforting but also packed with protein, making it a well-rounded meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 cups dried split peas (rinsed)
• 6 cups low-sodium chicken or vegetable broth
• 1 1/2 cups diced ham (from a ham steak or leftover ham bone)
• 2 carrots (peeled and chopped)
• 2 celery stalks (chopped)
• 1 bay leaf
• Salt and freshly ground black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes, until softened.
2. Stir in the split peas, broth, ham, carrots, celery, and bay leaf. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 1/2 to 2 hours, or until the peas are tender and the soup has thickened.
3. Remove the bay leaf and use an immersion blender to purée the soup for a smoother texture, if desired.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

Ina Garten’s Split Pea Soup with Ham is a comforting, filling soup that’s perfect for chilly days when you need something hearty and satisfying. The split peas provide a creamy texture, while the ham adds a smoky richness that gives the soup a depth of flavor. The carrots and celery offer a fresh, bright contrast to the savory base. It’s a perfect dish for a family dinner or meal prep, as it can be made in large batches and reheated throughout the week. With its protein-packed ingredients, it’s both a nutritious and comforting choice.

Leek and Potato Soup

Ina Garten’s Leek and Potato Soup is a classic comfort food, featuring the mild, sweet flavor of leeks paired with the creamy texture of potatoes. The soup is velvety smooth, with a slight richness from the butter and cream. The addition of fresh thyme enhances the savory profile, while a splash of white wine adds a touch of brightness. This soup is perfect for a light lunch or a first course to an elegant dinner. It’s a simple yet refined dish that captures the essence of French bistro cooking, offering warmth and satisfaction in every spoonful.

Ingredients:

• 2 tablespoons unsalted butter
• 3 leeks (trimmed, cleaned, and sliced)
• 2 medium potatoes (peeled and diced)
• 4 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 1/2 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Melt the butter in a large pot over medium heat. Add the leeks and sauté for 8-10 minutes, until softened.
2. Add the potatoes, stock, white wine, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
3. Use an immersion blender to purée the soup until smooth and creamy.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Simmer for an additional 5 minutes before serving.

Ina Garten’s Leek and Potato Soup is a simple, yet refined dish that brings together the delicate flavors of leeks and potatoes in a creamy, satisfying soup. The addition of thyme and white wine adds a touch of sophistication, making this soup feel special without requiring too much effort. It’s the perfect starter for a dinner party, or a light meal when served with a salad or crusty bread. The silky smooth texture and rich flavor make it a comforting and elegant choice that will impress anyone lucky enough to enjoy it.

Roasted Tomato Basil Soup

Ina Garten’s Roasted Tomato Basil Soup is a vibrant and flavorful twist on the classic tomato soup. By roasting the tomatoes before blending, you enhance their natural sweetness and depth of flavor. The addition of fresh basil creates a fragrant, herbaceous note, and the touch of cream makes the soup luxuriously smooth. This recipe captures the essence of summer with its ripe tomatoes, but it can be enjoyed year-round. Perfect with a grilled cheese sandwich, this soup will comfort you with its warmth and satisfy you with its rich taste.

Ingredients:

• 3 pounds ripe tomatoes (cut into halves)
• 1 large onion (quartered)
• 4 cloves garlic (unpeeled)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 4 cups low-sodium vegetable or chicken stock
• 1 teaspoon fresh thyme leaves
• 1/4 cup fresh basil (plus extra for garnish)
• 1/2 cup heavy cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes, or until the tomatoes are soft and slightly caramelized.
2. Once roasted, remove the garlic cloves from their skins and add them to the tomatoes and onions in a blender. Add the stock, thyme, and basil, then blend until smooth.
3. Pour the soup into a pot and bring it to a simmer over medium heat. Stir in the heavy cream (if using), and season with salt and pepper to taste.
4. Serve the soup hot, garnished with fresh basil.

Ina Garten’s Roasted Tomato Basil Soup is an elevated version of the beloved classic. Roasting the tomatoes brings out their natural sweetness and complexity, while the fresh basil adds a fragrant herbal lift. The creamy texture, combined with the savory depth of flavor, makes this soup a satisfying dish on its own, or as the perfect complement to a crunchy grilled cheese sandwich. Whether served for a light lunch or as part of a cozy dinner, this soup is a true crowd-pleaser that captures the essence of summer in every bite.

Butternut Squash Soup with Ginger

Ina Garten’s Butternut Squash Soup with Ginger is a beautifully spiced, velvety soup that combines the sweetness of roasted squash with the warmth of fresh ginger. The combination of cinnamon, nutmeg, and a hint of maple syrup adds complexity to the dish, making it perfect for autumn or winter. The soup’s smooth texture and delicate sweetness are balanced by a touch of cream and the fragrant zing of ginger, creating a comforting and elegant bowl of soup. This recipe will bring warmth and coziness to any meal, with a hint of sophistication from the ginger and spices.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 1 1/2 pounds butternut squash (peeled, seeded, and cubed)
• 1 tablespoon fresh ginger (peeled and minced)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups chicken or vegetable stock
• 1/4 cup maple syrup (optional, for added sweetness)
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, then spread it on a baking sheet in a single layer. Roast for 30-35 minutes, or until tender and lightly caramelized.
2. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 5-6 minutes, until softened.
3. Add the roasted squash, ginger, cinnamon, and nutmeg to the pot, and cook for another 2-3 minutes.
4. Pour in the stock and bring the mixture to a simmer. Cook for 15 minutes to allow the flavors to meld.
5. Use an immersion blender to purée the soup until smooth. Stir in the maple syrup (if using) and heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with a dollop of cream or fresh herbs if desired.

Ina Garten’s Butternut Squash Soup with Ginger is a perfect balance of sweetness and spice, creating a luxurious, smooth, and comforting bowl of soup. The roasted butternut squash provides a rich base, while the ginger, cinnamon, and nutmeg add depth and warmth. The optional maple syrup adds a touch of sweetness that perfectly complements the savory flavors, and the cream brings a silky finish to the soup. This soup is ideal for fall or winter and makes for a wonderful starter for dinner parties or a comforting meal to enjoy by the fire.

Sweet Corn Soup

Ina Garten’s Sweet Corn Soup is a light, refreshing, and flavorful dish that captures the essence of summer with its bright corn flavor. The soup is made with fresh corn, which adds a natural sweetness, and is complemented by the savory notes of onion and garlic. A little cream gives the soup a silky texture, while fresh basil adds a fragrant herbal finish. This soup is perfect for warm weather but can be enjoyed year-round. It’s light enough for a summer lunch yet hearty enough to be a satisfying first course for dinner.

Ingredients:

• 4 cups fresh corn kernels (about 6 ears of corn)
• 2 tablespoons unsalted butter
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 4 cups chicken or vegetable stock
• 1/2 cup heavy cream
• Salt and freshly ground black pepper (to taste)
• 1/4 cup fresh basil (chopped, for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté for 5-6 minutes until softened.
2. Add the corn kernels to the pot and cook for another 5-7 minutes, until the corn is tender and bright yellow.
3. Pour in the stock and bring the soup to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
4. Use an immersion blender to purée the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh basil.

Ina Garten’s Sweet Corn Soup is a refreshing and light dish that brings the taste of summer to your table, even in the colder months. The natural sweetness of the corn shines through, creating a deliciously comforting soup with a velvety texture. The addition of cream makes it rich, while fresh basil gives it an aromatic lift. This soup is ideal for any occasion, from a light lunch to a first course for dinner. Its vibrant flavor and smooth texture will make it a favorite in your recipe repertoire.

Note: More recipes are coming soon!