20+ Delicious Martha Stewart Soup Recipes for Comfort and Flavor

When the weather turns chilly, there’s nothing more comforting than a warm bowl of soup.

Martha Stewart, a culinary icon, has created countless soup recipes that range from light and refreshing to rich and hearty, making it easy to find the perfect dish for every occasion.

Whether you’re in the mood for something classic like a creamy tomato soup or craving a vibrant and healthy vegetable broth, Martha Stewart’s collection of soups has something for everyone.

In this article, we’ll explore 20+ of her most beloved soup recipes, each designed to bring warmth, comfort, and flavor to your table.

So grab your spoon and get ready to try these delicious, easy-to-make soups that will elevate your cooking game and satisfy your taste buds.

20+ Delicious Martha Stewart Soup Recipes for Comfort and Flavor

Soup is more than just a meal; it’s a comforting experience that brings warmth, nourishment, and joy.

With these 20+ Martha Stewart soup recipes, you can enjoy an array of flavors, textures, and ingredients that will keep you coming back for more.

From hearty stews to light broths, each recipe offers a unique way to enjoy seasonal ingredients and elevate your cooking skills.

Whether you’re preparing a weeknight dinner or hosting a cozy gathering, these soups are sure to become a favorite in your recipe collection.

So, gather your ingredients, embrace the magic of homemade soup, and enjoy the delicious flavors that Martha Stewart has perfected for years.

Classic French Onion Soup

A comforting, rich, and flavorful soup made from slowly caramelized onions and a savory beef broth base. The soup is topped with a crusty slice of baguette and melted Gruyère cheese, making it a timeless classic that fills your kitchen with a mouth-watering aroma.

Ingredients:

• 4 large yellow onions, thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tsp sugar
• 4 cups beef broth
• 1 cup dry white wine
• 1 bay leaf
• 4 sprigs of fresh thyme
• 1 baguette, sliced
• 1 ½ cups grated Gruyère cheese

Instructions:

1. In a large pot, heat the butter and olive oil over medium-low heat. Add the sliced onions and cook until they are soft and translucent, about 10 minutes.
2. Sprinkle the onions with sugar, salt, and pepper, then continue to cook, stirring often, until they are golden brown and caramelized, about 30-40 minutes.
3. Add the white wine to the pot, scraping any bits from the bottom, and let it cook until the liquid is reduced by half.
4. Pour in the beef broth, add the bay leaf and thyme, and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
5. Preheat the broiler. Place the baguette slices on a baking sheet and broil until lightly toasted.
6. Remove the bay leaf and thyme sprigs from the soup. Ladle the soup into bowls, top each with a baguette slice, and generously sprinkle with Gruyère cheese.
7. Place the bowls under the broiler until the cheese is bubbly and golden, about 2-3 minutes. Serve hot.

With each spoonful, this French Onion Soup delivers the perfect balance of sweet caramelized onions and savory broth. The broiled Gruyère on top adds a layer of creaminess and texture, making it a warm, satisfying choice for a cozy evening meal.

Creamy Butternut Squash Soup

This smooth, velvety butternut squash soup is subtly sweet, creamy, and deeply satisfying. It combines roasted squash with warming spices, offering a blend of cozy flavors that makes it a perfect fall or winter soup.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• Fresh thyme sprigs, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until they are soft and fragrant, about 5 minutes.
3. Stir in the cinnamon and nutmeg, then add the roasted squash and vegetable broth. Bring to a simmer and cook for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
5. Stir in the coconut milk, season with additional salt and pepper if needed, and heat gently until warmed through.
6. Serve hot, garnished with fresh thyme sprigs.

This Creamy Butternut Squash Soup is a silky, comforting option with a hint of warmth from the spices. The coconut milk adds a subtle richness, making this a satisfying choice whether as a starter or a hearty lunch. The natural sweetness of butternut squash shines, creating a simple yet elegant soup for cool weather.

Minestrone Soup with Kale and Beans

A wholesome, veggie-packed Italian soup with hearty beans and leafy kale, this Minestrone is full of nutrients and rustic flavors. It’s a flexible recipe, perfect for using up seasonal vegetables, and can be enjoyed with a slice of crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1 cup chopped kale
• 1 cup small pasta (like ditalini or elbow)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until they soften, about 8 minutes.
2. Stir in the garlic and zucchini, cooking for another 3 minutes.
3. Add the diced tomatoes, vegetable broth, and cannellini beans. Bring to a boil, then reduce the heat and let the soup simmer for 15 minutes.
4. Stir in the kale and pasta, cooking until the pasta is tender, about 8-10 minutes. Season with salt and pepper to taste.
5. Ladle into bowls and top with freshly grated Parmesan cheese before serving.

This Minestrone with Kale and Beans is a nourishing bowl filled with a variety of textures and flavors. The combination of vegetables, beans, and pasta creates a filling, well-balanced soup, while the addition of kale brings a fresh, earthy note. Paired with crusty bread, it’s a warming and wholesome meal for any time of year.

Roasted Tomato Basil Soup

Bursting with fresh, roasted tomatoes and fragrant basil, this soup is creamy yet light, offering the perfect balance of acidity and sweetness. It’s a great way to enjoy fresh tomatoes and makes a comforting dish with a grilled cheese sandwich or crusty bread.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 medium onion, diced
• 4 cloves garlic, peeled
• 3 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups vegetable broth
• 1 cup fresh basil leaves
• ½ cup heavy cream (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, until the tomatoes are tender and slightly caramelized.
2. Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
3. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
4. Stir in the basil leaves and cream (if using), and season with additional salt and pepper to taste. Heat gently until warm.
5. Serve hot with a drizzle of olive oil and a few fresh basil leaves for garnish.

This Roasted Tomato Basil Soup has a velvety texture and a fresh, balanced taste. The roasting process enhances the natural sweetness of the tomatoes, while the basil adds an herbaceous note that complements the creaminess. It’s a classic and comforting soup that’s just as satisfying on a chilly day as it is during summer.

Creamy Mushroom Soup with Thyme

This Creamy Mushroom Soup is earthy, rich, and fragrant with fresh thyme, showcasing the natural depth of mushrooms. It’s a smooth, luxurious soup with an elegant presentation, making it perfect for an appetizer or light meal.

Ingredients:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb mushrooms (such as cremini or button), sliced
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh thyme leaves, plus extra for garnish
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tbsp flour (optional, for thickening)

Instructions:

1. In a large pot, melt the butter with olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the mushrooms, season with salt and pepper, and cook until they are golden brown and all the liquid has evaporated, about 10-12 minutes.
3. Sprinkle in the thyme leaves, stirring for 1 minute. If you prefer a thicker soup, sprinkle in the flour and cook for another 2 minutes.
4. Pour in the broth and bring the soup to a simmer. Cook for 10-15 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth, or carefully blend in batches in a blender. Stir in the cream and adjust seasoning if needed.
6. Serve warm, garnished with extra thyme leaves and a drizzle of cream.

This Creamy Mushroom Soup is indulgent and earthy, with layers of rich mushroom flavor complemented by fresh thyme. The addition of heavy cream adds a luxurious smoothness, creating a comforting yet refined soup that’s perfect for mushroom lovers.

Chicken and Rice Soup with Lemon and Dill

This bright, nourishing soup combines tender chicken with rice, fresh lemon juice, and dill, creating a comforting bowl with a hint of Mediterranean freshness. It’s light yet satisfying, perfect for any time you crave something wholesome.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• Salt and freshly ground black pepper, to taste
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• ½ cup uncooked white rice (or cooked rice, if preferred)
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped, plus extra for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 7-8 minutes. Season with salt and pepper.
2. Pour in the chicken broth and bring to a boil. Stir in the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15-20 minutes.
3. Add the shredded chicken, lemon juice, and dill, stirring to combine. Cook until the chicken is heated through.
4. Taste and adjust seasoning if needed. Serve hot, garnished with additional fresh dill.

This Chicken and Rice Soup with Lemon and Dill is light and refreshing, with the lemon juice adding a zesty brightness that lifts the flavors of the tender chicken and rice. The fresh dill complements the soup with a delicate herbal note, making each bite flavorful and comforting. Perfect for a cozy, wholesome meal that’s both soothing and revitalizing.

Sweet Potato and Carrot Soup

This velvety soup combines the natural sweetness of roasted sweet potatoes and carrots with savory broth and a hint of ginger, creating a warm, nourishing dish. It’s a beautifully vibrant soup that’s both light and filling, perfect for a chilly evening.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 4 cups vegetable broth
• ½ cup coconut milk (or heavy cream)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sweet potatoes and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Stir in the ginger and roasted sweet potatoes and carrots. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
5. Stir in the coconut milk, and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Carrot Soup offers a creamy, comforting experience with natural sweetness that’s perfectly balanced by the warmth of ginger. The coconut milk adds a rich, velvety finish, making it an ideal dish for a nourishing and flavorful meal.

Leek and Potato Soup

A classic French-inspired soup that’s rich, creamy, and comforting, this leek and potato soup combines earthy leeks with tender potatoes and a splash of cream for a silky texture. It’s a simple yet luxurious soup that’s perfect for any season.

Ingredients:

• 2 tbsp unsalted butter
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 cup heavy cream (optional)
• Fresh chives, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until they are softened, about 8 minutes.
2. Add the potatoes, season with salt and pepper, and stir to combine. Pour in the broth and bring to a boil. Reduce the heat and let the soup simmer for 20 minutes, until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
4. Stir in the heavy cream (if using) and adjust seasoning to taste.
5. Serve hot, garnished with fresh chives.

This Leek and Potato Soup is a comforting classic with creamy, smooth textures. The leeks provide a delicate sweetness that pairs perfectly with the potatoes, while the addition of cream gives it a rich, luxurious finish. It’s an effortlessly elegant soup, perfect for warming up on cooler days.

Spicy Black Bean Soup

Packed with hearty black beans and a kick of heat from jalapeños, this spicy black bean soup is both satisfying and full of flavor. It’s the perfect blend of smoky, spicy, and savory, making it a great choice for a flavorful and filling meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 2 cans (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Salt and freshly ground black pepper, to taste
• 1 lime, juiced
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and jalapeños, cooking until softened, about 5 minutes.
2. Stir in the cumin and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
3. Add the vegetable broth, black beans, and diced tomatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
4. Use an immersion blender to partially blend the soup, leaving some beans intact for texture, or blend in batches in a regular blender.
5. Stir in the lime juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This Spicy Black Bean Soup is packed with bold flavors and a little heat, making it a vibrant and satisfying dish. The smoky cumin and paprika balance out the spiciness from the jalapeños, while the lime juice adds a refreshing tang. It’s perfect for those who love a bit of spice in their meal!

Cauliflower and Cheddar Soup

This creamy cauliflower and cheddar soup is a perfect blend of mild cauliflower and sharp cheddar cheese. The soup is smooth and velvety with a comforting richness that’s perfect for a cozy lunch or dinner.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head cauliflower, chopped into florets
• 4 cups vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup heavy cream
• Fresh chives, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the cauliflower and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 20 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches in a regular blender.)
5. Stir in the cheddar cheese and heavy cream, and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh chives.

This Cauliflower and Cheddar Soup is creamy and comforting, with the sharpness of the cheddar balancing the mild sweetness of the cauliflower. It’s an easy and elegant soup that’s perfect for any occasion, whether served as a starter or a main course.

Zucchini and Basil Soup

A light, refreshing, and aromatic soup made with fresh zucchini and fragrant basil. This soup is perfect for warmer months or anyone craving a healthy, veggie-packed meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 medium zucchini, chopped
• 4 cups vegetable broth
• 1 cup fresh basil leaves, plus extra for garnish
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the zucchini and cook for 5 more minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, until the zucchini is tender.
4. Add the basil leaves and cook for another 2-3 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
6. Stir in salt, pepper, and lemon juice (if using).
7. Serve hot, garnished with additional basil leaves.

This Zucchini and Basil Soup is light yet satisfying, with fresh flavors that are perfect for spring and summer. The basil adds an aromatic touch, while the zucchini provides a mild base that’s complemented by the freshness of lemon. It’s an elegant and healthy option for any meal.

Potato Leek Soup

A comforting and classic soup with tender potatoes and leeks, this soup is creamy, soothing, and simple to make. It’s the perfect dish for chilly days and a great way to highlight seasonal vegetables.

Ingredients:

• 2 tbsp unsalted butter
• 3 leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 large Yukon gold potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• Salt and freshly ground black pepper, to taste
• 1 cup whole milk or heavy cream
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and cook until softened, about 8 minutes.
2. Add the garlic and cook for another 1 minute until fragrant.
3. Stir in the potatoes, season with salt and pepper, and cook for 5 minutes.
4. Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, or until the potatoes are soft.
5. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
6. Stir in the milk or cream, and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley.

This Potato Leek Soup is simple yet satisfying, with creamy textures and subtle flavors that make it an ideal comfort food. The sweetness of the leeks perfectly complements the creamy potatoes, creating a rich and velvety soup that’s perfect for any season.

Spicy Roasted Butternut Squash Soup

This spicy roasted butternut squash soup combines the natural sweetness of roasted squash with a hint of heat from cayenne pepper and smoked paprika. The result is a beautifully balanced soup that’s both comforting and flavorful, perfect for autumn or winter.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (or heavy cream)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Stir in the smoked paprika and cayenne pepper, cooking for another 1 minute.
4. Add the roasted squash and broth to the pot, and bring to a simmer. Cook for 10 minutes, allowing the flavors to meld.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
6. Stir in the coconut milk and adjust seasoning to taste.
7. Serve hot, garnished with fresh cilantro.

This Spicy Roasted Butternut Squash Soup is rich and velvety, with a delightful balance of sweetness from the squash and heat from the spices. The coconut milk adds a creamy finish, making it a comforting, bold, and flavorful dish that’s perfect for cozy nights.

Chicken and Corn Chowder

This hearty chicken and corn chowder is packed with tender chicken, sweet corn, and creamy potatoes. It’s a wholesome soup that combines savory flavors with a comforting creaminess, making it a filling meal on its own.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 cup cooked chicken, shredded
• 1 ½ cups frozen corn kernels
• 4 cups chicken broth
• 1 cup whole milk or heavy cream
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Add the potatoes and cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Stir in the shredded chicken and corn, and cook for an additional 5 minutes.
5. Add the milk or cream and stir to combine. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Chicken and Corn Chowder is a rich and satisfying soup that’s packed with comforting ingredients. The tender chicken and creamy potatoes are complemented by the sweetness of the corn, creating a wholesome, filling soup perfect for any meal.

Lentil Soup with Spinach and Tomatoes

A hearty, healthy, and flavorful soup, this lentil soup with spinach and tomatoes combines earthy lentils with vibrant spinach and tangy tomatoes. It’s packed with nutrients and flavor, making it a perfect vegetarian or vegan meal.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup dried lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• Salt and freshly ground black pepper, to taste
• 1 tsp dried thyme
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
2. Stir in the lentils, diced tomatoes, vegetable broth, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender.
3. Add the spinach and cook for an additional 5 minutes until wilted.
4. Season the soup with salt and pepper to taste, and stir in the lemon juice (if using).
5. Serve hot.

This Lentil Soup with Spinach and Tomatoes is a nutrient-packed meal with a savory depth of flavor from the lentils and fresh spinach. The tomatoes add a tangy brightness, while the lemon juice gives it a refreshing finish, making this a perfect light yet satisfying meal.

Roasted Tomato Basil Soup

This roasted tomato basil soup offers a rich and savory flavor, enhanced by the natural sweetness of roasted tomatoes. The addition of fresh basil provides a fragrant note that lifts the dish, making it a perfect combination of comfort and elegance.

Ingredients:

• 2 tbsp olive oil
• 6 medium ripe tomatoes, quartered
• 1 small onion, quartered
• 3 cloves garlic, peeled
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable or chicken broth
• 1 cup fresh basil leaves
• 1 tsp sugar (optional)
• ½ cup heavy cream or coconut milk (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until the tomatoes are soft and caramelized.
2. In a large pot, combine the roasted vegetables and vegetable broth. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld.
3. Add the basil leaves and cook for another 2-3 minutes.
4. Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender.
5. If desired, stir in sugar for sweetness and heavy cream for a richer, creamier texture.
6. Serve hot, garnished with additional fresh basil.

This Roasted Tomato Basil Soup is the epitome of comfort food. The roasting process enhances the natural sweetness of the tomatoes, and the basil adds an aromatic freshness that elevates the entire dish. A touch of cream makes it silky smooth, making it the perfect soup for any season.

Pea and Mint Soup

This refreshing and vibrant pea and mint soup is light yet satisfying. The sweetness of the peas is perfectly complemented by the cool, aromatic flavor of fresh mint, making it an ideal choice for spring and summer meals.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups frozen peas (or fresh peas, if in season)
• 4 cups vegetable broth
• 1 cup fresh mint leaves, plus extra for garnish
• Salt and freshly ground black pepper, to taste
• ½ cup Greek yogurt or sour cream (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the peas and cook for 2-3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 10-15 minutes, allowing the peas to become tender.
4. Stir in the mint leaves and cook for an additional 2 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
6. Season with salt and pepper to taste, and stir in the yogurt or sour cream, if using.
7. Serve hot, garnished with fresh mint.

This Pea and Mint Soup is a vibrant and refreshing dish, perfect for those looking for a light, healthy option. The fresh mint provides a burst of flavor, and the peas offer natural sweetness, making it both nourishing and flavorful.

Beef and Barley Soup

Hearty and filling, this beef and barley soup is a classic comfort dish. The tender beef, earthy barley, and vegetables come together in a savory broth to create a satisfying and robust soup that’s perfect for colder months.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into small cubes
• Salt and freshly ground black pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 cup barley, rinsed
• 6 cups beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the beef cubes and season with salt and pepper. Cook until browned on all sides, about 8-10 minutes.
2. Add the onion, garlic, carrots, and celery to the pot, cooking until softened, about 5 minutes.
3. Stir in the barley, then pour in the beef broth. Add the thyme and bay leaf.
4. Bring the soup to a boil, then reduce the heat and simmer for 45 minutes, or until the barley is tender and the beef is fully cooked.
5. Stir in the peas, if using, and cook for an additional 5 minutes.
6. Serve hot.

This Beef and Barley Soup is a rich and hearty dish that’s full of protein and fiber, making it the perfect meal for a cold evening. The beef provides deep, savory flavor, while the barley adds a chewy texture that’s both satisfying and nutritious. The addition of peas gives a burst of color and sweetness, making this a well-rounded and comforting soup.

Note: More recipes​ are coming soon!