Simple & Easy Winter Soup Recipes

A great meal is only a few ingredients away...

This time of year has us grabbing for big bowls of hearty soup and cozying up on the couch with our old friend Netflix. This wintertime staple has our hearts since it can be made in a flash with on-hand ingredients. And since we found out that it's National Soup Month, we just had to share our two favorite *easy* soup recipes.


First up, Classic Cream of Tomato Basil Soup:
This creamy, rich tasting tomato soup is made with loads of juicy tomatoes and a touch of cream to transform the tomato base into a luxurious soup. Finished with sweet basil and salty Parmesan cheese, a bowl of this is sure to bring back memories of childhood.



  • 1/2 oz olive oil
  • 1 1lb 12oz can diced tomatoes
  • 1/2 ea yellow sweet onion, diced
  • 1/2 oz garlic, minced
  • 3/4 oz fresh basil, chifenade
  • 1/2 oz lemon juice
  • 1 oz grated parmesan
  • 1 pint heavy cream
  • 16 oz whole milk (may need more)
  • salt
  • pepper

In a sauce pot over medium heat saute onions and garlic with the olive oil till the onions are translucent. Add all other ingredients and bring to a simmer. Let simmer while stirring occasionally and reduce the mixture by a 1/4 (about 30 min). Blend the soup in a blender or with a stick blender and serve.


Ultimate Grilled Cheese

  • 8 slices good quality thick cut Artisan bread
  • Mayonnaise for spreading
  • 12 oz Gruyere cheese sliced thinly, at room temperature
  • 6 oz cheddar cheese sliced thinly, at room temperature
  • 3 Tbsp butter divided
    1. Preheat skillet over medium heat.
    2. Generously butter one side of a slice of bread. 
    3. Place bread butter-side-down onto skillet bottom and add 1 slice each of gruyere and cheddar. Spread one side of the other slice of bread with a little bit of mayonnaise.
    4. Place the slice mayo-side down on top of the sandwich and butter the top. Grill until lightly browned and flip over; continue grilling until cheese is melted.
    5. Repeat with remaining slices of bread, butter and cheese.  



    For comfort in a bowl, ladle up creamy butternut squash soup. We purée tender, roasted squash with sautéed onions and tart apples for a smooth, creamy soup.



    • 1 large raw butternut, dice
    • 1/2 lbs raw carrot, chopped
    • 1/4 Tbsp Herbes de Provence
    • 1/2 lbs yellow onion, diced
    • 1/4 lb celery, dice
    • 1/2 ounce minced garlic
    • 1 dash cayenne
    • 1/2 cup white wine
    • 1 1/2 cups veggie broth
    • 16 oz milk
    • 16 oz heavy cream
    • 3-4 oz Granny Smith apple, cubed and peeled
    • garnish with fresh sage
    • 2 tbps (or to taste) korsher salt
    1. Toss the diced squash and carrots with the Herbs de Provence and roast in the oven at 350F until tender.
    2. Sweat the onions, celery, garlic and apples in a sauce pot until the onions are translucent, then deglaze with white wine.
    3. Stir in the vegetable broth, cream, milk, cayenne, salt, squash and carrots.
    4. Bring mixture to a simmer over medium heat, then reduce to low and allow to simmer for 30-40 minutes to allow the flavors to richen.
    5. Blend the soup in a blender. If to thick add water to your desired thickness. Finish each serving with chopped fresh sage.

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