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4 Quick and Easy Soup Recipes for Winter

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The days are getting shorter, and the nights are getting darker. Yes, winter is here, but it doesn't have to be all about cold, wet feet. In fact, one of the best things about the winter months is the glorious feeling of warming up in front of the fire, cuddling up on the sofa as the rain and snow falls and, of course, indulging in some of the most heart-warming winter foods.

What could be better, when there's a nip in the air, than a comforting bowl of soup on a cold winter's evening? Whether it's carrot and coriander or a simple tomato soup, it's the best way to unwind and heat yourself up after battling the frost all day.

And it's even better when it's homemade. Richer flavours, fresher aromas, and heaps more satisfaction. But where do you start? It's easy to become overwhelmed by complicated cooking guidelines. Don't worry. We've gathered a collection of our favourite soup recipes. They're quick and easy to make, so you'll be enjoying a bowl of wintry delight in less than an hour.

Enjoy. And Enjoy Again

One of the great things about soup is you can make a huge pot and enjoy it over the following days, or freeze for up to a month. It doesn't lose its quality when you reheat it. If anything, the flavours are enhanced by allowing them to rest. Here are two easy soups that you can make all through winter.

Tomato and basil

Prep: 10 mins
Cook: 45 mins
Serves: 8

50g butter
60ml olive oil
250g chopped onions
1.5kg tomatoes - cored, peeled and quartered
20g chopped fresh basil leaves
salt and ground black pepper to taste
1L chicken stock
250ml double cream

tomato and basil soupTomato and basil soup


  1. Melt the butter with olive oil in a large pan on medium heat
  2. Add the onions and cook until soft
  3. Throw in the tomatoes and chopped basil
  4. Season with salt and pepper before pouring in the chicken stock
  5. Reduce the heat to a low setting and allow to cook for around 15 minutes
  6. Blend your soup using a hand blender, or transfer to a stationary blender
  7. When smooth, return your soup to the pan – if needed – and mix in the cream on a low heat
  8. Serve through a strainer – and enjoy!

Source: All Recipes

Versatile veg soup

Prep: 10 mins
Cook: 15 mins
Serves: 2

200g raw vegetables, such as onions, celery and carrots
300g potato
1 tablespoon oil
700ml stock – vegetable ideally
Crème fraîche and fresh herbs, to serve (if you're feeling fancy)

versatile vegetable soupVersatile vegetable soup


  1. Peel and cube the potatoes, and chop all the vegetables
  2. Fry your chopped vegetables and potatoes in the oil for about five minutes on medium heat, until they are slightly softened
  3. Pour in your stock making sure all vegetables are covered
  4. Leave to simmer for 15 minutes, until the veg is soft enough for blending
  5. Blend until smooth and add salt and pepper to season
  6. Serve with crème fraiche and herbs for a perfect finish

Source: BBC Good Food

Festive Feasting

It's hard to talk about winter food without at least some mention of Christmas. And although the festive period may have passed, the trademark flavours can still be enjoyed in the weeks and months following. Here are two recipes that incorporate the classic flavours of Christmas into quick, easy and delicious soups.

Chestnut Soup

Prep: 15 mins
Cook: 30 mins
Serves: 16

125g butter, divided
4 (200g) packs cooked & peeled whole chestnuts
1 carrot
1 parsnip
1 celeriac
1.75L chicken stock
125ml Madeira wine
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
2 sprigs fresh parsley, chopped
1 pinch cayenne pepper

Chesnut winter soupChesnut winter soup


  1. Peel and chop all your ingredients – carrot, parsnip, celeriac – to a similar size, around 2cm cubes
  2. Melt 60g of your butter in a deep frying pan and use this to sauté the chestnuts until thoroughly heated through
  3. In a large pan, melt the rest of your butter and add the chopped vegetables
  4. Cook for around 10 minutes on medium heat before adding the stock, warmed chestnuts and wine.
  5. Bring this mixture to the boil and season with nutmeg, salt, pepper and parsley
  6. Allow to simmer for 15 minutes, then blend the soup until smooth.

Source: All Recipes

Carrot and Ginger Soup

Prep: 15 minutes
Cook: 30 minutes
Serves: 4

1 tablespoon rapeseed oil
1 large onion
2 tablespoons coarsely grated ginger
2 garlic cloves
½ teaspoon ground nutmeg
850ml vegetable stock
500g carrot
400g can cannellini beans

Carrot and ginger soupCarrot and ginger soup


  1. To begin, chop the onion, finely slice the garlic cloves, grate the ginger and slice the carrots
  2. Fry the onion, ginger and garlic in a tablespoon of oil for five minutes on medium heat
  3. Add the nutmeg and fry for a further 1 minute before adding the carrots and beans (liquid included) and cover in the stock
  4. Allow to simmer for a good 20-25 minutes before blending until smooth
  5. Bring the soup back to the boil, serve and enjoy!

Source: BBC Good Food

With these simple, delicious recipes in your cookbook, there's nothing stopping you making your own warming, delightful soups for yourself, your friends and your family this winter. And using FoodSaver's vacuum sealed containers you can keep your soup fresher for longer.

Suitable for both liquids and dry goods, the FoodSaver System takes the air out of the containers and seals in the flavour. To see more from the FoodSaver range, including vacuum sealing systems, bags and storage containers, check out the FoodSaver website.