Need something warm and cozy for dinner to beat the cold? Here are three soups to make as you’re waiting for spring to make its debut!

Many-Veggie Vegetable Soup (Love & Lemons)

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • Sea salt and fresh black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • ¼ cup dry white wine, i.e., pinot grigio
  • 1 14.5-ounce can diced fire roasted tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes, more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
  2. Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  4. Stir in the vinegar, kale, an additional ½ teaspoon salt, and more pepper to taste.

Easy Three-Ingredient Tomato Soup (Inspired Taste)

Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 large onion, cut into large wedges
  • 1 (28-ounce) can tomatoes
  • 1 ½ cups water, low sodium vegetable stock
  • 1/2 teaspoon fine sea salt

Instructions

  1. Melt butter over medium heat in a large saucepan.
  2. Add onion wedges, water, can of tomatoes with their juices, and 1/2 teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt to taste.
  3. Blend the soup, and then season to taste.

Panera’s Broccoli Cheddar Soup (The Girl Who Ate Everything)

Ingredients

  • 1/4 cup melted butter
  • 1/2 medium chopped onion
  • 1/4 cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock or vegetable stock
  • 1/2 lb broccoli, chopped into bite size pieces
  • 1 cup carrot, julienned
  • 1/4 teaspoon nutmeg (optional)
  • 2 cups grated sharp cheddar cheese
  • salt and pepper to taste

Instructions

  1. Melt the 1/4 cup butter and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
  2. Whisk in the half & half and stock.
  3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
  4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that’s what I do). Return to low heat and add the cheese. Stir in the nutmeg if desired.