Recipes Uncategorized

Our Favorite Soups for a Cold Winters Day

The snow storm is coming. If you haven’t hustled out to the supermarket, fear not. You probably have most of these ingredients at home already. If not, bundle up and make a break for the grocery store before Snowmaggedon arrives. It could be a Snowpocalypse.

Okay, sorry. We just love it when they use expressions like that on the news.

Those ridiculous phrases only serve to rouse our sense of rebellion. Last time we got hit with a few feet of snow, we broke out the cross-country skis and took a little tour on the avenues. It was great fun and you’d be surprised to see how many people had the same idea. After making a pit stop for some mulled wine with our pals, we headed home, stirred up some soup and watched a movie, snuggled up on the sofa. The Long Kiss Goodnight with Geena Davis and Samuel L Jackson is an ideal pick, FYI.  We love a random snow storm!

These soups are easy to make, super satisfying and totally portable when ladled into a bowl which is perfect for cozy snow storm movie viewing.

Cream of Spinach

This is the best soup we’ve made in the last few months. (Well… other than our standard chicken soup. That’s always a winner.)

For some reason we had cream of spinach soup on the brain. We must have been low on iron.

We whisked this up in no time flat and froze half of it. It was an experimental move but it paid off. You just have to stir it thoroughly when you reheat it. Our friends keep asking when we’ll make more.

We served it with torn Boston lettuce drizzled with white truffle oil and salt. Amazing!


  • 16 oz frozen chopped spinach
  • 1 1/2 c water
  • 3 Tbsp butter
  • 1/4 c flour
  • 3 cubes chicken bouillon
  • 3 c milk


  1. In a med saucepan combine spinach, water and bouillon cubes
  2. Bring it to a boil
  3. Reduce heat to simmer
  4. In a large saucepan melt butter on med heat
  5. Add sifted flour
  6. Stir until smooth (FYI it can look chunky initially, don’t freak out and start adding tons of butter. If needed add a pat)
  7. Slowly whisk in warm milk
  8. Stir until thickened. Depending upon how thick you want your soup, you can let it slightly thicken for about 10 min or you can go all in like we did and stir that devil for 35 min. It was so worth it!
  9. Stir in the spinach and the liquid.
  10. Combine it thoroughly and serve with rustic bread

Cream of Tomato

This recipe is easy and yet delicious. Serve it with grilled cheese for a classic luncheon treat or with crostini.


  • 1 med onion, diced
  • 6 Tbsp butter
  • 2 14.5 oz cans diced tomatoes
  • 48 oz tomato juice
  • 5 Tbsp sugar
  • 3 cubes chicken bouillon
  • 1 1/2 c heavy cream
  • 1/4 c chopped basil


1 baguette, sliced

3/4 c olive oil

Salt and pepper


  1. Melt the butter in a large saucepan
  2. Sauté onions until translucent
  3. Add tomatoes and tomato juice
  4. Add the bouillon
  5. Stir and simmer for 10-15 min
  6. Remove from heat and stir in the cream
  7. Stir in the basil and top with crostini.


  1. Preheat oven to 350
  2. Brush both sides of the slices of baguette with olive oil and lightly salt and pepper
  3. Bake until golden. About 15-20 min
  4. Turn them over half way through

Black Bean Soup

This one is always popular, especially when accompanied by nachos.


  • 3 Tbsp olive oil
  • 1 med onion, diced
  • 1 Tbsp cumin
  • 2 cloves garlic, minced
  • 2 cans black beans
  • 2 c chicken broth
  • Chopped cilantro and sour cream for garnish


  1. Sauté the onion in oil until translucent
  2. Add cumin
  3. Stir for 30 sec and add garlic
  4. Stir for 1 min
  5. Add 1 can of beans and 2 c chicken broth
  6. Bring to a simmer for 10 min, stirring occasionally
  7. Remove from heat and purée in a food processor
  8. Return blended mix to the pot
  9. Add the second can of beans
  10. Bringer to a simmer for a few min
  11. Serve topped with cilantro and sour cream. Add nachos on the side for a heartier meal

Easy Nachos


  • 1 14oz bag tortilla chips
  • 1 lb shredded cheddar cheese
  • Additional toppings
  • 1-2 diced tomatoes
  • Chopped onion
  • Olives
  • Whatever you like


  1. Preheat oven to 450
  2. Line a baking sheet with foil
  3. Spread 1/2 of the bag of tortilla chips on the sheet
  4. Sprinkle with 1/2 of the shredded cheese
  5. Bake for about 5 min until cheese is bubbly
  6. Remove and repeat w the second half
  7. Serve immediately with the additional toppings

Enjoy your soups and the snow.

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The Scamper

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