We Care. Every Day.

We’re not particularly fond of the cold and frosty days that come with the winter months. We think the best way to combat this season is with hearty stews and soups! We’ve gathered a list of 7 great stews and soups to help fill you up, keep you warm and kick the winter blues!

Loaded Cauliflower Soup

Ingredients

  • heads cauliflower, cut into florets
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • sprigs thyme, divided
  • slices bacon
  • 1/2 large onion, chopped
  • cloves garlic, minced
  • 1/4 c. white wine
  • 6 c. low-sodium chicken broth
  • bay leaf
  • 1 1/2 c. heavy cream
  • Shredded cheddar, for garnish
  • Chopped chives, for garnish

Directions

  1. Preheat oven to 425°. Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
  2. Bake until cauliflower is golden and tender, about 20 minutes.
  3. In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
  4. Add onion to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
  5. Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
  6. Remove bay leaf and thyme sprigs from soup. Using an immersion blender, purée soup until smooth. (Alternatively, you can use a blender. Let mixture cool for 5 minutes then fill the blender halfway. Cover with the lid, but leave one corner open, then cover the lid with a kitchen towel to catch splatters. Pulse until smooth. Repeat as many times as necessary. Return puréed soup to dutch oven.)
  7. Season to taste with salt and pepper then stir in heavy cream. Serve warm with cheddar, chopped bacon, and chives.

Classic Tomato Soup

Ingredients

  • 1 tbsp. extra-virgin olive oil, plus more for garnish
  • small yellow onion, chopped
  • garlic cloves, minced
  • 1/2 tsp. crushed red pepper flakes
  • 2 tbsp. tomato paste
  • 1 tsp. fresh thyme leaves, plus more for garnish
  • (28-oz.) cans whole peeled tomatoes
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. water or vegetable stock

Directions

  1. In a large pot over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic, red pepper flakes, and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 to 3 minutes more.
  2. Add thyme and both cans tomatoes, including the juice. Add water or vegetable stock and bring up to a simmer. Cook for 10 minutes.
  3. Blend with immersion blender or transfer to a blender in batches and blend until smooth. Ladle into bowls and serve with a drizzle of olive oil and some fresh thyme leaves.

Easy French Onion Soup

Ingredients

  • 4 tbsp. butter
  • large white onions, thinly sliced into half moons
  • 2 tbsp. all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. white wine
  • 2 c. low-sodium chicken stock
  • 4 c. low-sodium beef stock
  • sprigs fresh thyme, plus more for garnish
  • baguette slices
  • 1 c. grated Gruyère

Directions

  1. In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 25 minutes. Add flour and cook 1 minute until no longer raw. Season with salt and pepper, then add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to medium and simmer 15 minutes. Season with salt and pepper and remove thyme.
  2. Preheat broiler to high. Place 2 baguette slices on a large baking sheet and top each slice with 2 tablespoons cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
  3. Serve soup in bowls or large mugs with baguette slice on top. Garnish with a thyme spring.

Creamy Spinach Soup

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • onion, chopped
  • bunch green onions, chopped
  • cloves garlic, minced
  • russet potato, peeled and chopped into 1/2″ cubes
  • 1 lb. spinach, thick stems trimmed
  • 4 c. low-sodium chicken or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 heavy cream, plus more for garnish
FOR THE CROUTONS
  • 3 tbsp. 
  • butter
  • 1 c. 
  • cubed bread
  • Kosher salt

Directions

  1. In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
  2. Use an immersion blender to blend soup until smooth. Stir in cream.
  3. Garnish with more cream and croutons.
MAKE CROUTONS
  1. In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
  2. Drain on paper towels and season immediately with salt.

Cajun Chicken Noodle Soup

Ingredients

  • 1 tsp. extra-virgin olive oil, plus more for drizzling
  • 1 lb. chicken breast
  • kosher salt
  • cloves garlic, minced
  • 1 c. diced onion
  • celery stalks, cut into 1/4″ slices
  • 1 c. diced red bell pepper
  • 1 tbsp. cajun seasoning (without salt)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. paprika
  • 1 tbsp. fresh lemon juice
  • 32 oz. Chicken Broth
  • 1 c. pasta rings or small pasta shape
  • 1/4 c. Freshly Chopped Parsley

Directions

  1. In a large pot over medium-high heat, warm olive oil. Season chicken with salt and cook until golden brown all over, 5 minutes per side. Transfer to a plate to cool, then chop into 1/2″ cubes and set aside with any leftover drippings.
  2. Return pot to medium heat and add a drizzle of olive oil, garlic, and onions. Cook until softened, 4 to 5 minutes. Add celery, red bell pepper, Cajun seasoning, garlic powder, onion powder, paprika and salt and cook, 3 to 4 minutes. Add lemon juice, broth, and 1/2 cup water and bring to a boil. Add pasta and cook according to package instructions.
  3. Stir in chicken with leftover juices and parsley and heat until warmed through. Serve immediately.

Creamy Broccoli Cheddar Soup

Ingredients

  • 3 tbsp. unsalted butter
  • small white or yellow onion, diced
  • cloves garlic, minced
  • 3 tbsp. all-purpose flour
  • 4 c. vegetable broth
  • 2 c. half-and-half
  • small heads broccoli, cut into florets and stems cut into 1-in. pieces (8 to 10 c.)
  • 3 oz. sharp white cheddar, grated (1 1/2 cups)
  • kosher salt
  • Freshly ground black pepper
  • pinch of nutmeg
  • Greek yogurt or sour cream, for garnish (optional)

Directions

  1. In a large pot, melt butter over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic and stir until fragrant, 1 minute. Add flour and cook, stirring constantly, until it turns golden, 3 minutes.
  2. Add broth and half-and-half and bring to a boil. Reduce heat to medium and add broccoli. Simmer until broccoli is bright green, 4 minutes, then remove four pretty pieces of broccoli (for garnish) and rinse under cold water. Reduce heat to low and cover partially; simmer until broccoli is tender, 15 minutes.
  3. If you have an immersion blender, puree soup in pot. Otherwise, working in batches, carefully puree soup in a blender (holding down lid with an old towel to prevent hot liquid from spurting out the top). Pour pureed soup into a large bowl.
  4. Immediately whisk in cheddar and season with salt and pepper and nutmeg.
  5. Ladle soup into bowls and garnish with Greek yogurt or sour cream (if using), black pepper, and reserved broccoli.

Beef Stew With Cheddar Herb Dumplings

Ingredients

  • ¼ pound bacon
  • 2 pounds boneless beef chuck, chopped into bite-sized pieces
  • Kosher salt and black pepper
  • 4 sticks celery, chopped
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes or parsnips, diced
  • 1 turnip, diced
  • 3 ounces tomato paste
  • 1 (12 ounce) bottle Guinness
  • 4 cups low sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs thyme
  • 1 tablespoon cornstarch, or as needed
  • ½ pound cremini mushrooms, sliced (optional)
  • Chopped parsley

FOR THE CHEDDAR HERB DUMPLINGS

  • 1 ½ cups self-rising flour
  • 1/2 teaspoon garlic powder
  • 1/3 cup shortening
  • 3/4 cup shredded Irish sharp cheddar
  • 2/3 cup milk
  • 2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped

Directions

  1. Cook the bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.
  2. Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
  3. In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
  4. Add garlic and fry for another 30 seconds. Stir in the tomato paste.
  5. Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.
  6. Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.
  7. Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, or until the vegetables are tender.
  8. Remove the bay leaf and thyme branches. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon back in. Preheat the oven to 350°F.
  9. Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
  10. Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
  11. Garnish the stew with parsley and serve.

Source: delish.com