35+ Delicious January Soup Party Recipes to Make Your Party Perfect

January is the perfect month to gather with friends and family for a cozy, warming soup party. The cold weather calls for hearty bowls of comfort food, and what better way to satisfy your guests than with a spread of delicious soups?

Whether you’re serving traditional favorites or experimenting with new flavors, soups offer endless variety and are easy to make in large batches. In this blog post, we’ll share 35+ soup recipes perfect for your January soup party.

From creamy classics like French onion and potato leek to unique flavors like sweet potato and black bean, these recipes will keep your guests coming back for more.

So, grab your ladles and get ready to serve up some warmth and cheer!

35+ Delicious January Soup Party Recipes to Make Your Party Perfect

Hosting a January soup party is a wonderful way to embrace the season’s flavors while bringing people together.

With these 35+ soup recipes, you’ll have a variety of delicious options that cater to all tastes and dietary preferences. Whether you’re craving something creamy, spicy, or earthy, there’s a perfect soup for every guest.

The best part? Most of these soups are easy to prepare in advance, making your party planning a breeze.

So, gather your ingredients, warm up your pots, and get ready to serve up a deliciously cozy evening that everyone will remember.

Hearty Winter Vegetable Soup

This Hearty Winter Vegetable Soup is the perfect dish to warm up a January soup party. Packed with a colorful variety of vegetables, such as carrots, potatoes, celery, and parsnips, this wholesome soup provides a delicious and comforting meal. Its rich broth, flavored with thyme, rosemary, and bay leaves, makes it ideal for the cold winter days. Whether served as a starter or a main dish, this hearty soup will satisfy everyone’s hunger and leave guests feeling cozy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 parsnip, peeled and chopped
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup frozen peas
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the carrots, potatoes, celery, and parsnip, and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and diced tomatoes, stirring to combine. Add the bay leaves, thyme, rosemary, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer uncovered for 25-30 minutes, or until the vegetables are tender.
5. Add the frozen peas and cook for an additional 5 minutes.
6. Remove the bay leaves, taste, and adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This Hearty Winter Vegetable Soup is a vibrant and nourishing option that will fill your guests with warmth and satisfaction. The combination of fresh vegetables and aromatic herbs creates a comforting and savory flavor, perfect for a cold January day. Plus, it’s a great option for vegetarian and vegan guests, ensuring everyone at the party can enjoy it. Pair it with some crusty bread, and it’s a meal to remember!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is a classic comfort food that never goes out of style. With its rich and velvety texture, combined with the fresh, aromatic flavor of basil, this soup is ideal for a January soup party. It’s simple to make yet incredibly satisfying, making it a crowd-pleasing dish that will have everyone asking for seconds. Serve it with grilled cheese sandwiches for a nostalgic, complete meal that’s perfect for any winter gathering.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon sugar (optional)
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped (plus more for garnish)
• Salt and pepper to taste
• Croutons or grilled cheese sandwiches for serving (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Pour in the crushed tomatoes and chicken broth, stirring to combine. Add sugar if you prefer a slightly sweeter soup.
3. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally.
4. Using an immersion blender or transferring the soup in batches to a blender, puree the soup until smooth and creamy.
5. Return the soup to the heat and stir in the heavy cream and fresh basil. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with additional basil. Serve with croutons or grilled cheese sandwiches for a comforting twist.

This Creamy Tomato Basil Soup is the ultimate comfort food for a January soup party. Its smooth texture and the fresh basil infusion bring out the best in this classic dish. The creaminess balances the acidity of the tomatoes, creating a perfectly harmonious flavor profile that guests will love. It’s an easy yet elegant choice that can be served with a variety of accompaniments, such as crusty bread or a cheese platter, ensuring a satisfying meal for everyone.

Spicy Black Bean Soup

Spicy Black Bean Soup brings heat and flavor to your January soup party, offering a bold, spicy kick with the creamy richness of black beans. This soup is not only delicious but also full of protein, making it a hearty and filling option for those seeking something with a little more depth. The combination of smoky cumin, chili powder, and a dash of lime gives it the perfect balance of spice and tang, making it a standout dish for any gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to desired heat)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Sour cream or Greek yogurt (optional, for topping)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and red bell pepper, and cook for another 2 minutes.
3. Stir in the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
4. Use an immersion blender or regular blender to partially blend the soup, leaving some chunks for texture.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped cilantro. Top with a dollop of sour cream or Greek yogurt if desired.

This Spicy Black Bean Soup is the perfect choice for those who enjoy a little heat with their meal. The depth of flavor from the spices combined with the creamy texture of the beans makes it an unforgettable dish. The lime juice adds a refreshing touch that cuts through the richness, and the cilantro brings a fresh, herbaceous note. It’s a bold and satisfying soup that will be a hit at your January party, especially for guests who enjoy flavorful, spicy dishes.

Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is a velvety, rich, and flavorful dish that requires minimal effort, making it the perfect option for a January soup party. The natural sweetness of the roasted butternut squash pairs beautifully with earthy spices like cinnamon and nutmeg, creating a cozy, comforting flavor profile. Simmered in a slow cooker, this soup deepens in flavor throughout the day, making it a great make-ahead dish. Whether served as a starter or main course, it will be a hit with everyone at your party.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional for extra creaminess)
• Fresh sage or parsley, chopped (for garnish)

Instructions:

1. In a slow cooker, add the butternut squash, onion, carrots, garlic, vegetable broth, cinnamon, nutmeg, and ginger. Season with salt and pepper.
2. Stir to combine, then cover and cook on low for 6-8 hours or until the vegetables are tender.
3. Once the soup is cooked, use an immersion blender to puree the soup until smooth. If you prefer a slightly chunky texture, pulse the blender a few times.
4. For extra creaminess, stir in the heavy cream or coconut milk.
5. Taste and adjust seasoning with salt and pepper if needed.
6. Serve the soup hot, garnished with fresh sage or parsley.

This Slow Cooker Butternut Squash Soup is an easy, delicious, and comforting choice for a winter gathering. The slow cooking process ensures the flavors meld together beautifully, resulting in a rich and satisfying soup. Its naturally sweet and creamy base, combined with aromatic spices, makes it a standout dish at your January soup party. It’s also easily customizable for guests with dietary restrictions, making it a versatile option for a variety of preferences.

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a flavorful twist on the classic tomato soup, enhanced with the smoky sweetness of roasted red peppers. The combination of these two ingredients creates a rich and tangy soup that’s both comforting and sophisticated. Perfect for a January soup party, this dish is great on its own or paired with a grilled cheese sandwich for a nostalgic touch. The addition of cream gives it a smooth texture, making it an indulgent yet balanced option for guests of all ages.

Ingredients:

• 4 large red bell peppers, roasted, peeled, and chopped
• 1 can (28 oz) crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 25-30 minutes, or until the skins are charred. Remove from the oven, place the peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and chop the peppers.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the roasted red peppers, crushed tomatoes, vegetable broth, smoked paprika, and oregano. Stir to combine, then bring to a simmer.
5. Cook for 15-20 minutes, allowing the flavors to meld together.
6. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a regular blender in batches.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with fresh basil before serving.

This Roasted Red Pepper and Tomato Soup is a wonderfully flavorful alternative to traditional tomato soup. The roasted red peppers lend a smoky sweetness that balances the acidity of the tomatoes, while the creaminess makes the texture luxuriously smooth. This soup is an excellent option for a January party, especially when served with toasted bread or a grilled cheese sandwich. The fresh basil garnish adds a burst of color and flavor, making this dish a visually appealing and satisfying addition to any gathering.

Chicken Tortilla Soup

Chicken Tortilla Soup is a bold, hearty, and slightly spicy dish that’s perfect for a January soup party. This Mexican-inspired soup is loaded with tender chicken, savory vegetables, and a rich broth, all topped with crispy tortilla strips and a squeeze of lime for a burst of freshness. The combination of cumin, chili powder, and garlic brings the soup to life with bold, comforting flavors. Serve it with a side of guacamole or sour cream for a complete and satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
• 1 lime, cut into wedges
• Tortilla strips or chips for garnish
• Sour cream or guacamole (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened.
2. Add the garlic and red bell pepper and cook for another 2 minutes.
3. Stir in the black beans, diced tomatoes, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
4. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
5. Add the shredded chicken and cilantro, then simmer for an additional 5 minutes to heat through.
6. Taste and adjust seasoning with salt and pepper if necessary.
7. Ladle the soup into bowls, and top with tortilla strips, fresh cilantro, and a squeeze of lime. Serve with sour cream or guacamole if desired.

Chicken Tortilla Soup is a vibrant and flavorful choice that adds a spicy kick to your January soup party. The combination of tender chicken, beans, and vegetables creates a hearty base, while the crunchy tortilla strips add texture and fun. The lime and cilantro bring a fresh burst of flavor that brightens the entire dish. This soup is perfect for guests who love bold, zesty flavors and will certainly be a crowd-pleaser at your gathering.

Creamy Potato Leek Soup

Creamy Potato Leek Soup is the epitome of comfort food, with a silky texture and delicate, earthy flavors that make it perfect for a January soup party. The combination of creamy potatoes and the subtle sweetness of leeks creates a rich, hearty soup that’s perfect for chilly days. It’s simple to make, yet incredibly satisfying, with a light, velvety consistency that doesn’t feel too heavy. Whether served as a first course or a main dish, this soup will warm both the body and the soul.

Ingredients:

• 4 large potatoes, peeled and chopped
• 3 leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or milk for a lighter version)
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme (for garnish)
• Chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and leeks, cooking for about 5-7 minutes, until softened and fragrant.
2. Add the garlic and cook for another 1 minute.
3. Stir in the potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a slightly chunkier texture, blend it less.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme and chopped chives for added flavor and color.

This Creamy Potato Leek Soup is a wonderful winter dish that strikes the perfect balance between comforting richness and freshness. The smooth potatoes and leeks provide a comforting base, while the addition of cream makes the soup feel indulgent without being too heavy. With a garnish of thyme and chives, it becomes a beautifully elegant and satisfying option for any January gathering. This soup is sure to please all guests, offering both flavor and a sense of warmth during the colder months.

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup is a colorful, vibrant, and naturally sweet dish that brings a touch of brightness to your January soup party. The combination of sweet potatoes and carrots creates a velvety smooth base, enhanced by the warmth of ginger and cumin. The sweetness from the vegetables is balanced by a dash of lime juice, offering a refreshing finish. This soup is perfect for those who enjoy a slightly sweet yet savory flavor profile and is also a great option for guests with dietary restrictions as it is vegan and gluten-free.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened.
2. Add the garlic and ginger, cooking for 1-2 more minutes until fragrant.
3. Stir in the sweet potatoes, carrots, cumin, cinnamon, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend it lightly.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro before serving.

Sweet Potato and Carrot Soup is a deliciously balanced dish that offers the perfect combination of sweetness and spice. The velvety texture, paired with the warming spices, makes this soup an ideal choice for a cold winter day. The lime juice adds a zesty freshness that elevates the overall flavor profile. It’s also a great option for guests with dietary restrictions, being naturally vegan and gluten-free. This colorful and nourishing soup will add a bright note to your January soup party, leaving guests feeling cozy and satisfied.

Spicy Black Bean Soup

Spicy Black Bean Soup is a bold, hearty, and satisfying dish that packs a punch of flavor. Perfect for those who enjoy a bit of heat, this soup combines rich black beans with spicy seasonings like cumin, chili powder, and cayenne pepper, giving it a deep, smoky flavor. The addition of fresh lime juice and cilantro adds brightness to balance the heat. This soup is filling, packed with protein, and ideal for warming up during chilly January evenings. Serve it with a dollop of sour cream or a sprinkle of cheese for extra richness.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with green chilies
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Sour cream or shredded cheese (optional for topping)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the garlic, cumin, chili powder, and cayenne pepper (if using) to the pot, and cook for another minute until fragrant.
3. Stir in the black beans, vegetable broth, and diced tomatoes with green chilies. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
4. Use an immersion blender to puree the soup slightly, leaving some texture. You can also transfer half of the soup to a blender, then return it to the pot.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh cilantro. Top with sour cream or shredded cheese if desired.

Spicy Black Bean Soup is a flavor-packed dish that will add a little heat to your January soup party. The combination of smoky spices, tender black beans, and zesty lime creates a satisfying and hearty soup that’s perfect for those who crave bold flavors. The richness of the beans and the warmth of the spices make it filling, while the fresh cilantro and lime provide a refreshing contrast. This soup is a great choice for guests who enjoy a little spice, and the optional toppings give it an added touch of creaminess or tang.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a velvety, sweet, and savory dish that’s perfect for a cozy January soup party. Roasting the butternut squash enhances its natural sweetness, bringing out deep, caramelized flavors that are perfectly balanced with a touch of warmth from cinnamon and nutmeg. The soup is smooth and creamy, making it a comforting and nourishing option for cold weather. It’s a great choice for anyone seeking a vegetarian or vegan-friendly dish, and the subtle sweetness is sure to please both children and adults alike.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk (or heavy cream for a richer version)
• Fresh sage (for garnish, optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, until the squash is tender and slightly caramelized.
2. In a large pot, sauté the onion in a little olive oil over medium heat for about 5 minutes, until softened. Add the garlic and cook for another 1-2 minutes.
3. Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage if desired.

Roasted Butternut Squash Soup is the epitome of comfort food, with its smooth, creamy texture and subtly sweet flavor. The roasting process brings out the squash’s natural sweetness, while the spices add warmth and depth. The coconut milk provides richness without overwhelming the dish, making it perfect for a winter gathering. This soup is not only vegan-friendly but also packed with nutrients, making it a healthy and indulgent option that will impress your guests. It’s a beautiful, nourishing dish that brings warmth to any winter evening.

Tomato Basil Soup

Tomato Basil Soup is a classic comfort food that’s always a crowd-pleaser. This soup is bursting with the bright, tangy flavors of ripe tomatoes and fresh basil, combined with a creamy base that adds richness without being too heavy. The addition of garlic and onion provides a savory depth, while the basil adds a fresh, aromatic finish. This soup is ideal for January, offering both familiarity and the perfect balance of comforting warmth and freshness. Serve it with a grilled cheese sandwich for the ultimate winter meal.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/4 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5-7 minutes.
2. Stir in the chopped tomatoes, oregano, and sugar (if using). Cook for about 10 minutes, letting the tomatoes break down and release their juices.
3. Add the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or blend in batches if using a regular blender.
5. Stir in the heavy cream and fresh basil, then season with salt and pepper to taste.
6. Serve hot, garnished with additional basil leaves if desired.

Tomato Basil Soup is a beloved classic for good reason—it’s simple, delicious, and satisfying. The fresh basil adds a burst of flavor, while the smooth, creamy texture makes it feel indulgent without being too rich. This soup is the perfect way to enjoy the fresh flavors of summer tomatoes during the cold winter months. Paired with a grilled cheese sandwich, it creates an unbeatable combination that will make any January soup party a hit. Whether as a starter or a main dish, this comforting soup will warm both your guests’ hearts and bellies.

Chicken Tortilla Soup

Chicken Tortilla Soup is a flavorful, zesty, and hearty dish that’s perfect for a winter gathering. With its bold combination of chicken, vegetables, and spices, it offers a deliciously savory and slightly spicy broth, with a satisfying depth of flavor. The crispy tortilla strips add a delightful crunch, and the garnish of fresh avocado, cilantro, and lime juice gives the soup a fresh and vibrant finish. This soup is filling and offers a nice balance of protein and vegetables, making it a hearty choice for a cold January day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cups cooked chicken, shredded (preferably rotisserie chicken)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 corn tortillas, cut into strips
• 1 tablespoon vegetable oil (for frying tortillas)
• Fresh avocado, diced (for garnish)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, cooking for about 5-7 minutes, until softened. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes.
3. While the soup simmers, heat the vegetable oil in a small skillet over medium heat. Fry the tortilla strips until golden and crispy, about 2-3 minutes. Remove from the oil and drain on paper towels.
4. Ladle the soup into bowls, top with the crispy tortilla strips, fresh avocado, cilantro, and a squeeze of lime juice.
5. Serve hot and enjoy!

Chicken Tortilla Soup is a flavorful, satisfying dish that combines the warmth of a soup with the exciting flavors of Mexican cuisine. The crispy tortilla strips add texture, while the tender chicken and hearty vegetables make the soup both filling and comforting. The fresh toppings—avocado, cilantro, and lime—provide brightness and balance, ensuring that each spoonful is bursting with flavor. This soup is a perfect option for your January soup party, offering a little spice and a lot of comfort. It’s sure to be a hit with guests who love bold, vibrant flavors and a satisfying, hearty meal.

French Onion Soup

French Onion Soup is the epitome of comforting, soul-warming food, especially perfect for January gatherings. This classic soup is made with sweet caramelized onions simmered in a rich beef broth, topped with a generous layer of melted cheese and toasted bread. The deep, savory flavors are balanced by the sweetness of the onions, while the cheese creates a creamy, gooey topping that adds texture and richness. Whether served as an appetizer or main course, this soup brings a touch of elegance and indulgence to any soup party.

Ingredients:

• 4 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cups beef broth
• 1 teaspoon thyme leaves (fresh or dried)
• 1 bay leaf
• 1/4 cup dry white wine (optional)
• Salt and pepper to taste
• 4 slices French baguette
• 1 1/2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, until they become golden brown and caramelized, about 30 minutes. Make sure to stir frequently to avoid burning.
2. Once the onions are caramelized, add the thyme and bay leaf, cooking for another minute until fragrant.
3. Pour in the wine (if using), scraping any browned bits off the bottom of the pot. Let it cook for 2-3 minutes, allowing the alcohol to evaporate.
4. Add the beef broth, and bring the soup to a simmer. Let it cook for about 20-25 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
5. While the soup is simmering, toast the baguette slices in a toaster or under a broiler until golden brown.
6. Ladle the soup into oven-safe bowls, top each bowl with a slice of toasted baguette, and sprinkle generously with Gruyère and Parmesan cheese.
7. Place the bowls under a broiler for 2-3 minutes or until the cheese is melted and bubbly.
8. Serve immediately and enjoy!

French Onion Soup is a comforting and hearty dish that exudes warmth and elegance, perfect for chilly January nights. The sweet, caramelized onions provide an incredible depth of flavor, while the rich broth and melted cheese offer the ultimate indulgence. Topped with a crispy slice of bread, each bite is a delightful combination of textures. This classic soup is always a crowd-pleaser and can easily be scaled up to serve a larger party. It’s the kind of dish that feels both luxurious and homey, making it an excellent choice for your next soup party.

Split Pea Soup with Ham

Split Pea Soup with Ham is a savory, hearty soup that’s perfect for cold winter months. This dish is rich with the flavors of tender split peas, savory ham, and a blend of vegetables that create a deeply satisfying soup. The broth is both thick and nourishing, providing a hearty base that fills you up without feeling heavy. The combination of smoky ham and earthy peas is timeless, and this soup’s simplicity and comfort make it a crowd favorite at any winter gathering, especially a January soup party.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups dried split peas, rinsed
• 1 ham bone or 2 cups cooked ham, diced
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for brightness)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables soften, about 5-7 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the split peas, ham bone (or diced ham), broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 45 minutes to an hour, or until the peas are tender and the soup has thickened. If using a ham bone, remove it once the meat is tender, and shred the meat into small pieces.
4. Use a potato masher or immersion blender to mash or blend some of the soup for a creamier texture, leaving some peas whole for added texture.
5. Season with salt, pepper, and lemon juice (if desired).
6. Serve hot with crusty bread for dipping.

Split Pea Soup with Ham is the definition of comfort food. The smoky flavor from the ham pairs perfectly with the earthy split peas, while the vegetables add freshness and depth. This soup is not only satisfying and filling but also incredibly easy to make, especially when using leftover ham. It’s a great option for using up holiday leftovers and can easily be made in a large batch to feed a crowd. This hearty soup is sure to warm your guests from the inside out and will quickly become a favorite at your winter soup gatherings.

Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a vibrant, nutritious, and satisfying option that combines the natural sweetness of roasted sweet potatoes with the earthiness of black beans. The cumin and chili powder give the soup a warm, aromatic flavor, while the tomatoes and lime juice add a fresh, zesty finish. It’s a perfect vegetarian or vegan option that doesn’t compromise on flavor or heartiness. This soup is not only delicious but also packed with protein and fiber, making it a great choice for a filling winter meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks for added texture. Alternatively, blend the soup in batches.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Sweet Potato and Black Bean Soup is a flavorful and nutritious option that’s perfect for a January soup party. The combination of roasted sweet potatoes and black beans creates a filling and hearty base, while the spices add a layer of warmth and complexity. The lime juice and cilantro give the soup a refreshing touch, making it bright and vibrant despite the chilly winter weather. It’s a delicious, plant-based dish that will appeal to a variety of dietary preferences, and its rich, comforting flavors are sure to satisfy all of your guests.

Note: More recipes are coming soon!