Hearty Winter Soup
When the chill of winter sets in, nothing feels quite as comforting as a hearty bowl of soup. This recipe for a creamy winter soup combines rich flavors, nutritious vegetables, and protein that will warm you from the inside out. Ideal for cozy nights in, this soup is sure to become a staple in your winter repertoire.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 can (15 oz) cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
Optional garnishes: fresh parsley, grated Parmesan, croutons, or a drizzle of olive oil
Directions
Step 1: Heat olive oil in a large soup pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5–7 minutes.
Step 2: Stir in the minced garlic and cook for 1 minute, just until fragrant. Add the thyme and rosemary and mix to combine.
Step 3: Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the drained cannellini beans. Allow the soup to cook for 10–15 minutes so the flavors develop and the vegetables become tender.
Step 4: Reduce the heat to low and stir in the heavy cream. Taste and season with salt and black pepper as needed.
Step 5: Serve warm. Garnish with fresh herbs, grated cheese, or croutons if desired.
Tips
To thicken the soup, lightly mash some of the cannellini beans before adding the cream.
Substitute half-and-half or full-fat coconut milk for a lighter or dairy-free option.
Add spinach or kale during the last few minutes of cooking for extra nutrients.
A splash of white wine added after sautéing the vegetables gives the soup a deeper flavor.
Serving Suggestions
Serve with crusty bread, garlic toast, a simple side salad, or a warm grilled cheese sandwich.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little broth if needed.
