Chilly winters make you search for strategies to stay warm. Stews, chili, gumbos, bisques, and other frozen vegetable soups can help you stay warm. During cold and flu season, with winter bowls, you can simply consume nutritious foods, remain in bed on bad days, and cook inexpensive meals.

Though there are many recipes, finding good-tasting, healthful garden vegetable soup may be challenging. If you know where to search, fortunately, there are many of them out there, and we have compiled the best vegetable soups for you.

Cauliflower Soup

Ingredients

• 1/2 cup salted butter
• 6 tbsp flour
• 2 cups whole milk
• Cauliflower in 1-inch pieces
• One onion, chopped
• One carrot, chopped
• One celery stalk, chopped
• 12 bay leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp parsley
• 1 cup sour cream

Directions

• Step 1: Melt four tablespoons of butter over medium-high heat in a large pot or Dutch oven.
• Step 2: Cook it for four to five minutes with an onion until it browns.
• Step 3: Add the celery, cauliflower, and carrots, and then simmer for another two minutes.
• Step 4: Then, pour the garden vegetable soup broth into the pot and let it simmer for 10 minutes at medium heat. A puree would be formed.
• Step 5: Now, whisk flour, sour cream, and milk in a bowl. Slowly pour the mixture over the puree while stirring. After five minutes, it should thicken.
• Step 6: Then, simply add one or two bay leaves. Wait for 1520 minutes. Taste and add salt or pepper to taste.
• Step 7: Finally, you can add parsley and serve them in your serving bowls.

Garden Vegetable Soup

Ingredients

• 6 cups broth
• 2 tbsp olive oil
• 1/2 tsp. pepper
• 2 tsp. Italian seasoning
• 14.5 oz. ground tomatoes
• 8 oz. sweet potato, diced
• 5 oz. spinach
• 1 zucchini,
• 2 carrots,
• 2 celery stalks,
• 1 onion, chopped
• 1 1/2 cup green beans
• 1 tsp. kosher salt

Directions

• Step 1: Set a large Dutch oven on medium-high heat and add olive oil, sweet potatoes, onion, carrots, and celery. Sprinkle with half a teaspoon of salt as well.
• Step 2: Now, wait for 8 minutes until it softens.
• Step 3: Now add Italian spices, green beans, zucchini, tomatoes, spinach, and broth into your root vegetable soup.
• Step 4: Then lower the heat to a boil and then medium. Low-simmer the dish for 1215 minutes until the green beans and zucchini are soft, turning occasionally.
• Step 5: Add black pepper and the final 1/2 teaspoon of kosher salt. Before serving the garden vegetable soup, you can also add extra olive oil to the dishes for flavor enhancement.

Chicken Gnocchi Soup

Ingredients

• 2 Tbsp. olive oil
• 6 cups broth
• Gnocchi
• 1 Onion
• 3 carrots
• 4 garlic cloves
• Spinach
• 1/4 cup flour
• 1 tsp. thyme
• 2 celery stalks
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions

• Step 1: Turn your oven on at medium heat and warm the oil.
• Step 2: Add the onion, celery, and carrots. Let them sit for 10-12 minutes until they soften.
• Step 3: Now, add the garlic, pepper, thyme, and salt to your root vegetable soup mixture.
• Step 4: Now, add flour to the mixture and wait for a few minutes. Increase the heat, and stir the soup.
• Step 5: Soon after, taste salt and pepper and cook again on medium-low. At this point, a five-minute simmer over medium-low heat should be good.
• Step 6: Add the gnocchi and cook, covered, for 45 minutes, until soft and fluffy and add spinach.
• Step 7: Now, over medium heat, stir the soup occasionally for 12 minutes until everything is integrated and the spinach is tender.
• Step 8: Then, take it off the heat.
• Step 9: Finally, serve your soup with fish crackers or any side dish!

Cabbage Soup

Ingredients

• 3 Tbsp. olive oil
• 4 cups broth
• 2 cans diced tomatoes
• 2 cans of white beans
• 1 head cabbage
• 4 garlic cloves
• 2 bay leaves
• 1 onion
• 2 carrots
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. fennel (optional)
• Parsley (for serving)

Directions

• Step 1: Heat olive oil over medium-low heat in a large Dutch oven.
• Step 2: Add carrot, onion, salt, pepper, and fennel seeds if using.
• Step 3: Start by cooking takes 57 minutes; stirring sometimes softens the veggies.
• Step 4: Then, add cabbage and garlic in a saucepan and cook it for 5 minutes until the cabbage softens.
• Step 5: Make sure you have ready the broth with tomatoes and bay leaves on the side.
• Step 6: Now, add the cabbage gradually to your soup pot with broth and simmer it for fifteen minutes.
• Step 7: Add the white beans to the soup, then let it simmer it for another five minutes without covering.
• Step 8: Now that the root vegetable soup is ready, pour it into the dishes and top with parsley.

Split Pea Frozen Vegetable Soup

Ingredients

• 1 lb. split green peas
• 1/2 onion
• 4 cups broth
• 3 carrots
• 2 celery stalks
• 2 garlic cloves
• 4 thyme sprigs
• 2 parsley sprigs
• One bay leaf (optional)
• Salt and pepper

Directions

• Step 1: Get the peas out of the freezer and defrost them.
• Step 2: Add the peas, onion, carrots, celery, garlic, broth, and 1 1/2 cups of water as the base of the soup in a slow cooker.
• Step 3: Now, add the thyme, parsley, and bay leaf together, and then place it in the slow cooker again.
• Step 4: Cook on low heat, covered, for a few hours or on high heat for 4 to 5 hours until the peas are cooked and have split to provide the root vegetable soup's thickness.
• Step 5: Finally, when ready, just add pepper and salt to suit your taste, and then top it with parsley.