A Warm Hug in a Bowl

I truly believe that a good bowl of soup can cure just about anything, whether it is a cold, wintery day, the blues, or simply when something comfortable is needed. Soup has that way of making everything feel a little better. I love how quick it is to make a batch of soup and, in such a short period of time, have a nutritious meal prepared. With so many variations to make, there is a soup for any and all who like soup. A little lost in the kitchen or just overwhelmed by having to cook, well don't! Today I share 5 super simple and delicious soup recipes that will have your taste buds singing and your soul feeling warm and fuzzy. So grab your favorite pot, gather all your ingredients, and let's get cookin'!

1. Creamy Tomato Soup: The Ultimate Comfort Food

This is comfort food at its best: rich, creamy, full of flavor, and tangy, just to that perfect point. You are going to love just how fast and easy it comes together into that beautiful, rich, velvety texture. It's also very versatile-you can enjoy all on its own with some grilled cheese on the side, use it as a base for other soups, or even swirl in some cream to make super decadent.

**Here's what you'll need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the crushed tomatoes, vegetable broth, and bring it all to a simmer. 3. Reduce the heat to low and simmer for 15 minutes, or until flavors melded. 4. Stir in the heavy cream and season with salt and pepper to taste. 5. Serve warm, sprinkled with fresh basil.

This recipe is super easy to make, and it's even better the next day. I normally make a big batch of it and then have leftovers so that I can have it for either lunch or dinner. I like topping it with a dollop of sour cream or maybe a sprinkle of parmesan cheese, but honestly, it has such flavor in there that neither is necessary.

*Tip: For a thicker soup, add a tablespoon or two of cornstarch to the pot before simmering. Make sure to whisk it in so that it does not clump!

2. Hearty Lentil Soup: A Powerhouse of Plants

This is my go-to when I need something hearty and full of flavor. It is like a powerhouse of plants-full of proteins and fiber, and so very, very affordable. You can easily make a big batch and have it for lunch all week.

This is one of those soups that a friend had to rave about while I was looking on, searching for a simple-to-make meal. She said she was simply surprised how easily things went, and how satisfying the meal was. Actually, it is just great as dinner for those looking for a healthy vegetarian meal with little fuss.

Here's what you'll need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 cup green lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In large pot over medium heat, heat the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes.
2. Stir in the garlic, lentils, vegetable broth, curry powder, and cumin.
3. Bring to a boil then reduce heat to low, and simmer for 30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh cilantro.

Hint: This is such a versatile recipe, you can simply add any vegetables you fancy - spinach, kale, or sweet potatoes. Just toss them in during the last 15 minutes of the cooking process. You may also want to try adding different spices, such as paprika or smoked paprika, for an added kick!

3. Spicy Chicken Noodle Soup: Comfort Food at Its Finest

This is a classic for a reason. It's the perfect remedy to warm one up on any cold day and help fight off that cold. Full of flavor and comforting, the broth is perfectly complemented by the satisfying texture of the noodles.

What you'll need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup egg noodles

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic; cook and stir until the onion is tender, about 5 minutes. 2. Stir in the chicken, chicken broth, diced tomatoes, parsley, cilantro, chili powder, and cumin. 3. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the chicken is cooked through. Season with salt and pepper to taste.
2. Add the egg noodles and cook for 5-7 minutes, or until tender.
3. Serve hot.

Tip: You can add other veggies in this soup, like carrots, celery, or zucchini. Just add them in the last 10 minutes of cooking. You can also use cooked chicken or rotisserie chicken if you're looking for a quicker option.

This is also the best soup for leftover cooked chicken. Just shred it and add to the soup in the last 5 minutes of cooking.

Note: Remember to remove the cooked chicken from the soup, shred, and then add the noodles. It prevents chicken from being overcooked and drying out.

4. Easy Vegetable Soup: A Flavorful Mix of Goodness

This soup is a great cleaner of vegetables in your refrigerator. It's also a great way to get in your daily dose of veggies. I like to add a variety of colors and textures, like carrots, celery, potatoes, corn, and green beans. You can also add in leafy greens, such as spinach or kale, during the last 5 minutes of cooking.

Here's what you'll need:

• 1 tablespoon olive oil 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 (14.5-ounce) can diced tomatoes, undrained 1 cup frozen corn 1 cup frozen green beans 1/2 cup chopped fresh parsley Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; cook until tender, about 5 minutes.  
2. Stir in the garlic, vegetable broth, diced tomatoes, corn, green beans, and parsley.  
3. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until vegetables are tender.
4. Season with salt and pepper according to your taste.
5. Serve hot.

Hint: You can add a pinch of cayenne pepper in this soup if you like it a little hot.

This is a great way to use up any vegetables that might be left over. Just add them to the soup during the last 10 minutes of cooking.

And if you have a finicky eater, this is such a simple soup to make and change up with whatever vegetables that you, or your picky eater, prefer. The options are endless!

5. Simple Minestrone: A Hearty Italian Classic

Minestrone is a classic Italian soup that's truly hearty and full of flavor. It's a great way to clean up pasta or rice lying around in your refrigerator. You can also add all types of beans, such as kidney beans or chickpeas, for a higher protein content.

Here's what you'll need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 cup cooked pasta -* any will do, although I like to use elbow macaroni or rotini
• 1 cup cooked rice -* any will do
• 1/2 cup chopped fresh parsley
• Salt and pepper, to taste
• Parmesan cheese, to serve

Instructions:

1. Heat the olive oil in a big pot over medium heat. Add the onion, carrots and celery and cook, until tender, about 5 minutes.
2. Add in garlic, crushed tomatoes, and vegetable broth and bring to a boil.
3. Reduce the heat to low and simmer for 15 minutes, or until flavors have melded.
4. Stir in the cooked pasta, rice, and parsley.
5. Season with salt and pepper according to preference.
6. Serve hot, topped with parmesan cheese.

Hint: If you enjoy spice, you can place a pinch of red pepper flakes in this soup.

Minestrone is an excellent means to use some of the leftover pasta or rice. Just add it into the soup during the last 5 minutes of cooking. I assure you that you will be repeatedly making this soup, and this is always a crowd-pleaser!