Soup season has arrived and I have been getting more and more engaged in the kitchen (as Meredith Marks from Real Housewives of Salt Lake City would say!).

I love brothy soups — always good for cold weather and if you are feeling sick. I also love tomato soup and had seen several videos on how to make it on Tik Tok, so I finally tried my hand at the recipe.

If you want to make something that is easy and can last several days (can be frozen) then these 3 easy winter soup recipes are for you!

Soups all generally have the same base: celery, carrots, onions, chicken or vegetable broth and water. Adding seasoning as you wish and other veggies is totally up to you: as long as you have the basic ingredients any soup will be delish!

Here are 3 easy winter soup recipes!

Chicken Soup

The classic chicken noodle soup is always a fan favorite but I usually shy away from the noodles and instead add lots of veggies. So I made my version of a traditional chicken soup and this one also happened to be a kind of everything but the kitchen sink soup (aka use all my veggies that would go bad if I didn’t use them asap!).

Ingredients: Chicken thighs and legs, onion, tomatoes, mushrooms, cilantro, left over rice (a great way to repurpose take out rice!), chicken broth, cup of water, season as you like.

Vegetable Soup

This one is very similar to the chicken soup however, I used vegetable broth and added garbanzo beans — I have been heading to my local farmer’s market a lot lately and had so many veggies that I needed to cook and a soup is a great way to use them.

Tomato Soup

This was a first for me — I had never made tomato soup before because it seemed like a daunting task. Truth be told: it is a really simple recipe! Tomato soup is really basic and you can easily make it creamy or not (depending on what you prefer).

I had picked up about a dozen tomatoes from the farmer’s market and if you know how delicious a farmer’s market tomato is: you won’t ever buy them from the store again. I also added baby carrots, onions, garlic and some chicken broth — that’s all!

Tomato soup is prepared slightly differently than a broth based soup – in a casserole dish: add all the ingredients and cook at 400 degrees for about 40 minutes (or until all the vegetables are super soft). Then add everything to a blender (I just got a new blender, so I have been looking for reason to use it!) and blend it up! And there you have your perfect tomato soup!

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