30+ Hearty February Vegetable Soup Recipes for a Cozy Meal

February is the perfect month to indulge in comforting, hearty soups. With chilly days and evenings, there’s nothing better than a steaming bowl of vegetable soup to provide warmth and nourishment.

Whether you’re craving something rich and creamy or light and refreshing, vegetable soups offer endless possibilities for flavor and nutrition.

This collection of 30+ February vegetable soup recipes features a variety of seasonal ingredients like root vegetables, leafy greens, and hearty beans, making it easy to find the perfect soup to match your tastes.

From classic favorites like tomato and carrot soup to unique blends like roasted beet and sweet potato soup, you’ll find something to enjoy every week.

So, grab your favorite pot, and let’s dive into these deliciously warming soup recipes!

30+ Hearty February Vegetable Soup Recipes for a Cozy Meal

Vegetable soups are the ultimate comfort food during February’s cold weather. Packed with seasonal produce, fiber, and essential nutrients, they are both nourishing and satisfying.

Whether you’re looking for a creamy, velvety soup or something with a little more spice, these 30+ recipes provide a variety of options that will keep you cozy and healthy all month long.

So, explore the flavors of winter with these fantastic vegetable soups, and let the warmth and deliciousness fill your home with each spoonful.

Hearty Winter Lentil and Kale Soup

This hearty winter lentil and kale soup is the ultimate comfort food for cold February days. Packed with protein-rich lentils, nutrient-dense kale, and a medley of root vegetables, it’s a warming bowl of goodness that’s both healthy and satisfying. Perfect as a make-ahead meal or a weeknight dinner, this soup brings vibrant flavors and nourishment to your table.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 cups chopped kale, stems removed
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25–30 minutes, or until the lentils are tender.
4. Stir in the kale and let it cook for 5 minutes, or until wilted.
5. Season with salt, pepper, and a squeeze of fresh lemon juice for brightness, if desired.
6. Serve hot with crusty bread or crackers.

This Hearty Winter Lentil and Kale Soup combines rich, earthy flavors with a boost of nutrition, making it ideal for February’s chill. Its balance of warmth and wholesomeness ensures that every spoonful is both satisfying and revitalizing, leaving you eager to embrace the winter season.

Creamy Cauliflower and Leek Soup

Silky smooth and full of delicate flavors, this creamy cauliflower and leek soup is a February favorite. It’s perfect for cozy nights when you crave something light yet indulgent. Made without heavy cream, this healthier alternative gets its luscious texture from pureed cauliflower and potatoes. A garnish of herbs or a drizzle of olive oil elevates this dish to dinner party status.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 medium leeks, white and light green parts only, sliced
• 2 tablespoons butter or olive oil
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or milk of choice)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley or chives, for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Add the leeks and garlic, sautéing until fragrant and softened, about 5 minutes.
2. Add the cauliflower florets, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the almond milk and season with salt and pepper. Reheat gently if needed.
5. Serve hot, garnished with parsley or chives and a drizzle of olive oil for added richness.

Creamy Cauliflower and Leek Soup is a winter delight that proves simplicity is often the key to elegance. With its velvety texture and comforting warmth, this soup offers a satisfying experience without being heavy, making it a February go-to for light lunches or appetizers.

Spicy Sweet Potato and Black Bean Soup

Spicy Sweet Potato and Black Bean Soup is a bold and flavorful choice for February, blending the natural sweetness of sweet potatoes with the earthy richness of black beans and a touch of heat from chili peppers. This vegan and gluten-free soup is a hearty meal-in-a-bowl that’s sure to brighten up even the gloomiest winter day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 small chili pepper, finely chopped (optional)
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, garlic, and chili pepper, cooking until softened, about 5 minutes.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for another minute.
3. Add the sweet potatoes, black beans, and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the sweet potatoes are tender.
4. Use a potato masher or immersion blender to partially mash the sweet potatoes, creating a thicker consistency.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

The Spicy Sweet Potato and Black Bean Soup is a vibrant, nutrient-packed option for February’s cold days. Its bold flavors and hearty texture make it a standout meal that’s both energizing and deeply satisfying, perfect for warming up body and soul alike.

Rustic Roasted Tomato and Bell Pepper Soup

Rustic Roasted Tomato and Bell Pepper Soup is a flavor-packed dish that captures the essence of February’s cozy evenings. With the natural sweetness of roasted vegetables and a touch of smokiness, this soup is a comforting bowl of goodness. The rich, velvety texture makes it ideal for pairing with a crispy grilled cheese sandwich or crusty bread.

Ingredients:

• 4 large tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the vegetables for 25–30 minutes, or until soft and slightly charred.
3. Transfer the roasted vegetables to a large pot. Add the vegetable broth, smoked paprika, and thyme. Bring to a simmer.
4. Use an immersion blender to puree the soup until smooth. Adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh basil leaves and an extra drizzle of olive oil.

This Rustic Roasted Tomato and Bell Pepper Soup brings a burst of warmth and flavor to February’s cold days. The roasting process deepens the natural sweetness of the vegetables, creating a soup that’s both hearty and refined. Perfect for evenings when you crave a homey yet elegant dish.

Savory Barley and Mushroom Soup

Savory Barley and Mushroom Soup is an earthy, hearty option for February, brimming with the rich umami of mushrooms and the satisfying chew of barley. This wholesome soup is perfect for a hearty lunch or light dinner, offering deep, satisfying flavors in every bite.

Ingredients:

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 pound mushrooms (button, cremini, or a mix), sliced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the mushrooms and cook for 5–7 minutes, until they release their liquid and begin to brown.
3. Add the barley, vegetable broth, thyme, and soy sauce. Bring to a boil, then reduce heat and simmer for 30–40 minutes, or until the barley is tender.
4. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This Savory Barley and Mushroom Soup delivers a perfect balance of richness and nourishment. The combination of chewy barley and tender mushrooms makes it a deeply satisfying dish, ideal for warming up on chilly February days.

Creamy Broccoli and Potato Soup

Creamy Broccoli and Potato Soup is a comforting classic with a February twist. It’s packed with the goodness of broccoli and the creaminess of potatoes, making it a healthy yet indulgent option. The velvety texture and fresh green color make it a family-friendly favorite that’s both nutritious and flavorful.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 4 cups chopped broccoli florets
• 1 cup milk or plant-based alternative
• Salt and pepper to taste
• Shredded cheddar cheese (optional, for serving)

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the broccoli and cook for another 10 minutes, or until all the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the milk and adjust seasoning with salt and pepper.
5. Serve hot, optionally topped with shredded cheddar cheese for added richness.

This Creamy Broccoli and Potato Soup is a wholesome, velvety treat that’s perfect for cold February evenings. Packed with nutrients and flavor, it’s a comforting way to enjoy your vegetables while warming up from the inside out.

Spicy Carrot and Ginger Soup

Spicy Carrot and Ginger Soup is a vibrant, warming dish perfect for February’s chill. With the sweetness of carrots and the zing of fresh ginger, this soup provides a bold, invigorating flavor profile. It’s easy to make, vegan-friendly, and great for meal prep, ensuring you have a nourishing, spicy delight to enjoy during the colder months.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 large carrots, peeled and chopped
• 2-inch piece of fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the carrots, ginger, and garlic. Cook for another 3–5 minutes, allowing the flavors to combine.
3. Add the vegetable broth, turmeric, cumin, cayenne pepper (if using), salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, if desired, for extra creaminess.
5. Serve hot, garnished with fresh cilantro.

This Spicy Carrot and Ginger Soup is an excellent choice for those who want a bold, warming dish with a bit of a kick. The combination of earthy carrots, spicy ginger, and the option of coconut milk creates a rich, satisfying soup that feels both refreshing and comforting. Perfect for those colder February days, it’s a healthy, flavorful way to keep your energy up.

Winter Vegetable and Chickpea Stew

Winter Vegetable and Chickpea Stew is a hearty, nourishing dish full of seasonal vegetables and protein-packed chickpeas. This stew is the perfect way to warm up during the cold days of February, offering a healthy balance of flavors and textures with its tender vegetables, savory broth, and creamy chickpeas. It’s a vegan, gluten-free dish that’s both satisfying and easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh spinach (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, parsnips, and zucchini. Sauté for 5-7 minutes, until the vegetables begin to soften.
2. Stir in the chickpeas, vegetable broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring to a boil.
3. Reduce the heat to a simmer and cook for 25–30 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh spinach if desired.

This Winter Vegetable and Chickpea Stew is a perfect way to embrace February’s colder days while still enjoying a dish full of flavor and nutrition. The combination of hearty vegetables and protein-rich chickpeas makes for a filling, wholesome meal. The addition of fragrant herbs and a touch of spinach enhances the dish, making it an ideal choice for those looking for a warm, satisfying vegetarian option.

Cabbage and White Bean Soup

Cabbage and White Bean Soup is a simple yet flavorful dish that provides a comforting, hearty meal. Packed with fiber-rich white beans and the mild sweetness of cabbage, this soup is ideal for warming up during February’s chill. It’s light, nutritious, and quick to prepare, making it a great weeknight meal that’s both healthy and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chopped cabbage (about 1/2 head)
• 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cabbage and cook for another 5 minutes, allowing it to wilt down slightly.
3. Add the white beans, vegetable broth, oregano, and red pepper flakes (if using). Bring the soup to a boil, then reduce heat to a simmer.
4. Let the soup simmer for 20–25 minutes, or until the cabbage is tender and the flavors have melded together.
5. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
6. Serve hot with crusty bread.

Cabbage and White Bean Soup is a wonderfully simple yet satisfying dish that’s both filling and nourishing. Its combination of tender cabbage, creamy beans, and aromatic broth creates a balanced, wholesome meal perfect for chilly February nights. Whether as a light dinner or a starter, this soup brings comfort and flavor in every spoonful.

Roasted Butternut Squash and Leek Soup

Roasted Butternut Squash and Leek Soup is a velvety, smooth soup that combines the natural sweetness of roasted squash with the mild, onion-like flavor of leeks. The rich texture and savory depth make it the perfect winter dish, especially for February. This soup is comforting, easy to make, and packed with vitamins, making it a nutritious option for a hearty lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut milk (optional, for extra creaminess)
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for 25–30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the leeks and onion, sautéing until soft and translucent, about 5–7 minutes.
3. Add the roasted butternut squash to the pot along with the vegetable broth and nutmeg. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. If the soup is too thick, add a bit more broth or coconut milk to reach your desired consistency.
5. Serve hot, garnished with fresh parsley.

This Roasted Butternut Squash and Leek Soup is the perfect remedy for the chill of February. The roasting process brings out the sweetness of the squash, while the leeks add a delicate flavor that complements the richness of the soup. With its creamy texture and seasonal appeal, it’s an ideal way to nourish yourself on a cold winter day.

Lentil and Kale Soup

Lentil and Kale Soup is a nutrient-dense, hearty soup that combines earthy lentils with the vibrant green goodness of kale. Full of fiber, protein, and vitamins, this soup is as healthy as it is comforting. It’s perfect for a warming lunch or dinner in February, providing a filling and satisfying meal that is both vegan and gluten-free.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5–7 minutes until the vegetables begin to soften.
2. Stir in the lentils, vegetable broth, diced tomatoes, cumin, turmeric, and smoked paprika. Bring to a boil, then reduce to a simmer.
3. Cook for 25–30 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5–7 minutes, or until the kale is wilted and tender.
5. Season with salt and pepper to taste. Serve hot, optionally with a squeeze of lemon juice for added brightness.

Lentil and Kale Soup is a wonderfully hearty and wholesome dish that’s packed with nutrition and flavor. The lentils provide a filling base, while the kale adds a pop of color and freshness. This soup is perfect for February, offering a warm, satisfying meal that’s light yet packed with health benefits.

Sweet Potato and Spinach Soup

Sweet Potato and Spinach Soup is a comforting and vibrant dish that’s perfect for February’s colder weather. The natural sweetness of sweet potatoes pairs beautifully with the slight bitterness of spinach, creating a well-balanced soup. It’s rich, creamy, and filled with vitamins, making it a nourishing choice for a light yet filling meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• 1/2 cup coconut milk (optional, for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the sweet potatoes and garlic, cooking for another 2–3 minutes.
3. Add the vegetable broth, cinnamon, ginger, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. For a creamier texture, stir in the coconut milk.
5. Add the spinach and cook for another 2–3 minutes, until wilted.
6. Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.

Sweet Potato and Spinach Soup is a delightful way to enjoy the flavors of February. The creamy texture from the sweet potatoes, combined with the pop of freshness from the spinach, makes this soup both nourishing and satisfying. It’s the perfect dish to enjoy on a cold day, offering warmth and plenty of vitamins to boost your health.

Creamy Broccoli and Potato Soup

Creamy Broccoli and Potato Soup is a rich and hearty dish, offering the perfect combination of creamy texture and savory flavors. The creamy potatoes and nutrient-packed broccoli make this soup both filling and healthy. With just a few simple ingredients, this recipe is perfect for a comforting February meal that’s easy to prepare and packed with flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable broth
• 3 cups broccoli florets (about 1 medium head)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (for a dairy-free option)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
2. Stir in the diced potatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
3. Add the broccoli florets and continue to cook for 5–7 minutes until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend half of the soup and leave the rest as is.
5. Stir in the cream or coconut milk for added richness. Adjust seasoning with salt and pepper if necessary.
6. Serve hot, garnished with fresh parsley, if desired.

This Creamy Broccoli and Potato Soup is a comforting, wholesome meal perfect for chilly February days. The combination of tender potatoes and broccoli in a creamy base creates a satisfying soup that feels indulgent yet nutritious. It’s an ideal way to enjoy vegetables in a warm and comforting form, making it an excellent choice for a cozy dinner or lunch.

Roasted Beet and Carrot Soup

Roasted Beet and Carrot Soup is a vibrant, nutrient-rich soup packed with earthy sweetness and a rich, velvety texture. The roasting of the beets and carrots enhances their natural flavors, creating a deep, satisfying soup perfect for the colder months. This dish is not only healthy but visually stunning, making it a perfect addition to your February meal rotation.

Ingredients:

• 3 medium beets, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon smoked paprika
• 1 tablespoon lemon juice
• Fresh dill for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beets and carrots on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30–40 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the roasted beets and carrots, vegetable broth, cumin, cinnamon, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth and creamy. Adjust seasoning with salt, pepper, and lemon juice to taste.
5. Serve hot, garnished with fresh dill if desired.

Roasted Beet and Carrot Soup is a beautiful and nutritious dish that captures the essence of winter’s root vegetables. The roasting process enhances the natural sweetness of the beets and carrots, while the addition of warm spices like cumin and smoked paprika creates a cozy, savory base. This soup is a fantastic way to enjoy the seasonal produce of February while adding a pop of color to your table.

Spicy Tomato and Red Pepper Soup

Spicy Tomato and Red Pepper Soup is a bold, flavorful dish with a comforting tomato base and the added depth of roasted red peppers. The soup’s heat comes from a touch of chili, creating a warm, spicy kick that makes it perfect for the chilly days of February. It’s a vegan, gluten-free option that’s easy to prepare and makes for a cozy, satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 red bell peppers, seeded and chopped
• 3 cloves garlic, minced
• 1 can (28 oz) diced tomatoes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to desired spice level)
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, red bell peppers, and garlic, sautéing for 5–7 minutes until softened.
2. Stir in the smoked paprika, cumin, and cayenne pepper, cooking for another 1–2 minutes to toast the spices.
3. Add the diced tomatoes, vegetable broth, salt, and pepper. Bring the soup to a boil, then reduce the heat to simmer and cook for 20–25 minutes.
4. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier soup, blend just half of it.
5. Serve hot, garnished with fresh basil or parsley.

Spicy Tomato and Red Pepper Soup is a flavorful and warming dish that brings comfort with a kick. The roasted red peppers add a smoky sweetness, while the chili gives it the perfect amount of heat. This soup is ideal for February, offering both richness and spice to help chase away the winter chill. Whether paired with a grilled cheese or enjoyed on its own, it’s a delightful, satisfying meal.

Note: More recipes are coming soon!