4 Winter Warming Soups

4 Winter Warming Soups

When it gets cold outside, there's nothing we want more than a big bowl of something warm, thick, and deeply comforting. These four winter soups are genuinely some of our favourite things to make when the weather turns, and we keep coming back to them every single year. The roast tomato and red pepper one is smoky and sweet and honestly tastes like sunshine in a bowl, even in January. Whether you're batch cooking for the week or just need something cosy on a weeknight, these will sort you right out. Get the bread ready, trust us.

Cook: 45 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • 2x large baking trays
  • Hand blender
  • Large saucepans (x2)

Ingredients

  • 1 tsp Italian herbs
  • 1 litre vegetable stock
  • pinch of basil
  • 10 tomatoes
  • 6 garlic cloves
  • 1 red bell pepper
  • 1 red onion
  • A few drops of Tobasco
  • plant-based cream
  • pepper to taste
  • pepper to taste
  • Salt & pepper to taste
  • olive oil for roasting
  • ½ cup soy cream
  • 4 garlic cloves - peeled and chopped
  • Pinch of salt
  • 1 pinch of chilli flakes
  • 120ml soy cream
  • 1 litre vegetable stock
  • 1 butternut squash - peeled and cubed
  • 4 good quality tomatoes
  • tbsp olive oil for roasting
  • olive oil for frying
  • ½ yellow bell pepper
  • 1 red chilli
  • soy cream (for garnish)
  • 1 red onion
  • 2 tbsp plant-based butter
  • 2 tsp wholegrain mustard
  • 1 tbsp olive oil for frying
  • 2 tbsp nutritional yeast
  • 230ml nut milk
  • ½ litre vegetable stock
  • ½ cup soy cream
  • 1 large white onion
  • 3 leeks
  • Salt & pepper to taste
  • 8 potatoes medium
  • chives for garnish - optional
  • 3 garlic cloves
  • Chilli flakes for garnish
  • 3 tbsp coriander stalks
  • 1 tsp cumin
  • 2 inches of ginger peeled, roughly chopped
  • 1 tsp ground coriander
  • 1 litre vegetable stock good quality
  • Small bunch of coriander
  • 10 carrots
  • 4 minced garlic cloves
  • olive oil for roasting
  • 1 white onion
  • pepper to taste
  • Small bunch of coriander garnish
  • soy cream (to serve)
  • 60ml soy cream

Method

1

For the roast tomato & red pepper soup

  • Begin by roasting the tomatoes and garlic (with a drizzle of olive oil and some seasoning) on a tray for 15 minutes at 200°C. Then add the red onion and red pepper to the tray and roast for a further 15 minutes
  • Once everything is roasted nicely, transfer it over to a pan and add the vegetable stock. Make sure to remove the skins from the garlic. Allow to simmer for about 10 minutes until most of the liquid is gone. Then use a hand blender to wizz it all together
  •  Add the soy cream, stir well, and serve with an extra drizzle of soy cream, some black pepper and basil
2

For the spiced butternut squash soup

  • Start by roasting the butternut squash, tomatoes and garlic on a tray with a drizzle of olive oil, a pinch of salt, and some chilli flakes. 
  • Next, in a frying pan, fry off the red onion until translucent, then add the yellow pepper and red chilli and cook for a few more minutes until softened
  • Transfer this over to a deeper pan and add the roasted veggies from earlier (removing the garlic skins first), and vegetable stock
  • Leave to simmer for 10 minutes until a lot of the liquid has gone
  • Whizz up using a hand blender, then add the soy cream and stir well
  • Garnish with a drizzle of soy cream and chilli flakes
3

For the leek and potato soup

  • Start by boiling the potatoes until cooked. Then, put the dairy-free butter in a frying pan and heat up, then add the white onion and cook until translucent
  • Add the garlic, leeks and a pinch of salt & pepper and cook down for another minute or so
  • Then add the mustard, nutritional yeast and nut milk and mix together
  • Once everything is mixed well, add the cooked potatoes and vegetable stock, and simmer for about 10 minutes
  • Use a hand blender to whizz everything up, then add the soy cream and stir well
  • Serve and garnish with black pepper and chives
4

For the carrot and coriander soup

  • Start by roasting the carrots and garlic, with a drizzle of olive oil and some seasoning, for 30 minutes at 200°C
  • Whilst their roasting, fry off the white onion in a frying pan until translucent
  • Add the ginger and coriander stalks and stir well
  • Then mix in the ground coriander and cumin. 
  • Transfer this over to a larger pan and add the roasted carrots and garlic (remove the skins!)
  • Add the vegetable stock, simmer for 10 minutes, and whizz using a hand blender 
  • Stir in the soy cream and coriander, and serve with a drizzle of soy cream, some black pepper, and more coriander if you wish

Tips & Variations

  • Roast low and slow if you have time: We usually do 200°C but if you've got an extra 20 minutes, dropping to 180°C and going longer gets you even more caramelisation on those tomatoes and peppers.
  • Blend in batches: If you're using a jug blender rather than a stick blender, let the soup cool a little first and don't fill it more than halfway. Hot liquid and blenders can be a bit dramatic otherwise.
  • Make it spicy: Henry always adds a pinch of smoked paprika or a dried chilli to the roasting tray. It gives the soup a little kick and a gorgeous depth that really lifts the whole thing.

Why This Works

The real magic in the roast tomato and red pepper soup is the roasting. Taking the time to caramelise those tomatoes, garlic, and peppers in the oven first builds a depth of flavour you just can't get from a straight simmer on the hob. That extra 30 minutes makes the whole thing taste like it's been cooking all day.