Picture this: A cozy bedroom, a seat by the window, leaves falling ever so gently as you sip from a bowl of warm winter soup. Ahh! If this isn’t heaven, what is? Nothing declares the arrival of winter as much as the image you have just visualized in your head, does it? In this article, we have brought together the best winter soup recipes and for which all you need is a blender. We recommend using an Acekool blender, which is extremely handy (there’s a handheld blender option as well!) and does the job perfectly.
A warm winter soup does wonders for mood upliftment. Having a bad day? Stressed post work? Heck, stressed during work? Need a quick pick me up? All of this, and more, happens easily when you have a bowl of warm winter soup in your hands (window optional).
Boy, reading this must have whipped up your appetite. Mine sure has! I'm raring to go. Let’s get right to the good stuff! Here we share some of the best winter soup recipes that cater to every palate.
- Winter Squash Bisque Recipe
Treat yourself to the most iconic Winter Bisque this winter which totally hits the spot and warms your soul!
1 lb. butternut squash, pared, halved, seeded, and cubed
2 tart apples, pared, cored, and cubed
1 med. size onion, chopped (1/2 c.)
2 slices white bread, trimmed and cubed
4 c. chicken broth
1 1/2 tsp. salt
1/4 tsp. rosemary
1/4 tsp. marjoram
2 egg yolks, slightly beaten
1/4 c. heavy cream
Now that you have the ingredients, here is how to make it! In a large kettle, combine the squash, apples, onion, bread, salt, rosemary, and marjoram. Bring the water to a boil. Reduce to low heat and cook, uncovered, for 35 minutes, or until the squash and apples are soft. Remove the pan from the heat. Allow it to cool to lukewarm. Spoon soup into an Acekool Blender, BH1, or BC1, whatever you prefer, in batches. Puree in the Acekool blender until smooth. Return the soup to the pan. Reheat on low heat until warm. In a separate dish, whisk together the egg yolks and cream. Using a fork, stir in a small amount of the heated soup. Return the yolk mixture to the soup kettle, stirring constantly. To serve, heat gently. If you boil the eggs, they will curdle.
- Creamy Corn Soup with Jalapeños and Cotija
The earthiness of the hominy and the fire of the jalapenos combine in this creamy corn soup. The sweetness of fresh corn pairs wonderfully with the saltiness of cotija cheese and other fresh and acidic garnishes.
2 tablespoons canola oil
4 cups fresh corn kernels or thawed frozen corn kernels
1 cup chopped yellow onion
1 jalapeño pepper, seeded and chopped
2 medium cloves garlic, minced
¼ teaspoon salt
1 (15 ounces) can white hominy, rinsed
4 cups reduced-sodium vegetable broth or chicken broth
2 tablespoons lime juice
2 teaspoons granulated sugar
6 tablespoons plain whole-milk Greek yogurt
6 tablespoons chopped fresh cilantro
6 tablespoons crumbled cotija cheese
½ teaspoon ancho chile powder
Bring hominy and broth to a boil over high heat; decrease the heat to medium-low and cook, stirring occasionally, for 15 minutes, or until the flavors have merged. In an Acekool blender, puree the soup. Remove the centerpiece of the lid from the blender's lid to allow steam to escape. Cover the opening with a clean cloth. Process for 1 minute, or until smooth. (When combining hot liquids, use caution.) Toss the mixture back into the pot. Combine the lime juice and sugar in a mixing bowl.
Divide the soup among 6 dishes and top with the corn, yogurt, cilantro, cotija cheese, and chile powder that have been set aside.
So what are you waiting for? Armed with these 2 amazing recipes you can now turn a bad day into a fantastic one! We hope you enjoy these soups!