You know what I love doing the most on a cold winter’s day? Well, sit on the couch, watch my favorite TV show and slurp on some delicious and warming soup!

5 Winter Soup Recipes

If you love to do this too, then check out some of my easiest soup recipes you can make at home to slurp on too!

5 Easy Winter Soup Recipes

1. Creamy Mushroom Soup


  • 2 tbsp butter
  • ½ tbsp oil
  • 1 small onion (finely diced)
  • 2-3 garlic cloves (finely minced)
  • 200 grams mushrooms – chopped
  • 1 cup chicken or vegetable stock or water
  • 1 tablespoon whole wheat flour or all-purpose flour
  • 1 cup milk – at room temperature
  • 3 tbsp cream
  • freshly crushed black pepper as required
  • Salt to taste

Recipe :

Sauté – Into a saucepan, add in the oil and let it get heated. Then, add in the garlic and onion and fry until golden brown. Then add in the mushrooms and sauté till they turn light golden. Add the flour and sauté again for 3-4 mins.

Make the broth – Thereafter, add in water or stock, followed by milk. Stir well and add in the salt. Gently simmer on medium low until the soup thickens. Then, add in the heavy cream, give it a good mix and turn off the heat.

Season and serve – The soup is ready to consume. Switch off the flame and pour the soup in serving bowl. Garnish it with chopped parsley or any other herbs of your choice.

2. Healthy broccoli Soup


  • 2 tbsp oil
  • 1 small onion, chopped
  • 2 garlic cloves, crushed or finely grated
  • 1 large potato, diced
  • 1 cup broccoli florets
  • 1 cup chicken or vegetable stock
  • 1 cup coconut milk
  • 80ml plain yogurt
  • salt and pepper to taste

Recipe :

Sauté – Into a saucepan, add in the oil and let it get heated. Then, add in the garlic, onion, potatoes and cook for 10 mins, stir occasionally.

Cook – Then add in the broccoli, vegetable stock, milk and cook for 15 mins or until the potatoes are tender. Add more veggie stock as needed to cover all of the veggies. Add in the salt and pepper and turn off the heat.

Puree– Blend the soup using an immersion blender or add the soup to your blender and blend until smooth. Once soup is blended, stir in the yogurt or sour cream until well combined.

Season and serve – Taste and adjust salt/pepper as desired. Serve or store in an airtight container in the refrigerator for up to 4 days or freezer for up to 4 months.

3. Tomato Soup


  • 1 tbsp olive oil or butter
  • 1 small bay leaf
  • 1 small onion (chopped)
  • 2 garlic cloves (crushed)
  • 4-5 tomato (rough chopped)
  • 1 cup of water or stock
  • 1 small boiled potato
  • 2 tbsp cream
  • Salt to taste

Recipe :

Sauté – Into a saucepan, add the oil or butter and let it melt. Thereafter, fry in the bay leaves, garlic and onion until golden brown. Next, add in the tomato, and cook until the tomato softens. Turn off and let it cool.

Purée –  Next, remove the bay leaf and add in the tomato mixture along with the juices to the blender. Add in the boiled potato, stock or water and blend until smooth.

Season and serve– Place a sieve over a pot and transfer the blended tomato soup to it. Bring it to a boil for 2-3 mins. Add in the salt and pepper to taste. Turn off the flame and let the soup cool a bit before adding in the cream. Transfer the soup in to a serving bowl and garnish with herbs or cream.

  • If you don’t want to use boiled potato then use 1/2 tbsp of cornstarch diluted with 1/2 cup of water to thicken the soup.

4. Carrot ginger Soup


  • 1 tbsp Oil or butter
  • 1 medium onion – chopped
  • 2-3 small garlic clove (finely chopped)
  • 2 cups chopped carrots
  • 2 tablespoons chopped celery
  • 1 inch ginger – minced
  • 2 cups water or vegetable stock
  • Salt and black pepper to taste
  • 2 tsp parsley – chopped

Recipe :

Make the broth – Into a saucepan, add in some oil and let it get heated. Then onion, garlic and ginger and sauté on low to medium heat. Then, add in the carrots and salt. Pour in the vegetable stock or water. Cover the pot with a lid.

Simmer – Simmer on a low or medium-low heat till the carrots become tender (The fork or knife should be able to pass easily from the carrots). If the liquid has dried, add in more veggie stock or hot water.

Purée – Add the entire mixture with the liquids in a blender or use an immersion blender to blend the carrots until smooth. while blending, add in some water or coconut milk ( for added taste) If the soup is too thick or depending on the thickness you prefer.

Season and serve – Add in the black pepper, taste and adjust seasonings as desired. You can reheat the soup by placing it in a pot and reheating it for few mins. Garnish with chopped parsley and serve.

5. Egg Drop Soup


  • 2 cups chicken broth or stock
    (Refer Note for substitutes)
  • 1/2 tsp sesame oil
  • 2 eggs (beaten)
  • 1 tbsp cornstarch mixed with 1/4 cup of water
  • 1/4 tsp turmeric powder
  • dash of white powder
  • Salt to taste

Note 1: To substitute chicken broth, you can also use mutton bone broth or mixed vegetable broth.

Note 2: Chicken broth can be store-bought or just the water that you’ve boiled your chicken in. The same goes for mutton or vegetable broth.

Recipe :

Make the broth – Into a saucepan, add in the chicken broth, white pepper, turmeric, oil and salt to taste. Let it come to a boil, covered with a lid. Next, mix cornstarch with water. Add it to the stock and stir continuously to avoid clumps. Let the soup simmer for a couple of minutes.

Whisk the eggs – Break the eggs into a measuring cup or bowl and whisk it very lightly.

Stir in the egg ribbons – Once the mixture comes to a boil, lower the heat and pour in the beaten egg from a height (make sure it falls into the saucepan in a one-string consistency). Keep Stirring continuously when adding the egg into the soup.

Serve – Ladle the soup into bowls, top with scallions, and serve!