17 Festive Christmas Soup Recipes Delicious

Unwrap the joy of the holiday season with our collection of 17 Festive Christmas Soup Recipes! Perfect for home cooks across North America, these comforting bowls are brimming with seasonal flavors to warm your heart and home. Whether you’re craving a quick dinner or a cozy night in, our roundup has something delicious for every festive table. Keep reading to find your new favorite Christmas soup!

Hearty Beef and Barley Soup

Hearty beef and barley soup is the kind of meal that wraps you in warmth from the inside out. Perfect for those chilly evenings when you crave something comforting yet nourishing.

Ingredients

• 1.5 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups beef stock
• 1 cup pearl barley, rinsed
• 1 bay leaf
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4. Stir in garlic and cook until fragrant, about 30 seconds.
5. Return beef to the pot along with any accumulated juices.
6. Pour in beef stock, then add barley, bay leaf, and thyme. Bring to a boil.
7. Reduce heat to low, cover, and simmer until beef is tender and barley is cooked, about 1 hour.
8. Season with salt and pepper to taste. Remove bay leaf before serving.

Make sure to skim any excess fat from the surface for a cleaner taste. This soup thickens upon standing; if too thick, thin with a bit of hot water or stock. Serve with a sprinkle of fresh parsley for a pop of color and freshness.

Spicy Tomato and Basil Soup

Craving something warm, comforting, and packed with flavor? You’re in for a treat with this Spicy Tomato and Basil Soup, a perfect blend of tangy tomatoes, fresh basil, and a kick of heat that’ll wake up your taste buds.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 28 ounces canned San Marzano tomatoes, with juices
• 1 cup vegetable stock
• 1/4 cup fresh basil leaves, thinly sliced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and crushed red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the San Marzano tomatoes with their juices and the vegetable stock, bringing the mixture to a simmer.
5. Reduce the heat to low and let the soup simmer uncovered for 20 minutes, stirring occasionally.
6. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
7. Return the soup to low heat and stir in the fresh basil, sea salt, and black pepper.
8. Gradually add the heavy cream, stirring continuously until fully incorporated and the soup is heated through, about 2 minutes. Tip: Avoid boiling to prevent the cream from separating.
9. Adjust the seasoning if necessary, then serve hot. Tip: Garnish with a drizzle of olive oil and extra basil leaves for an elegant touch.

Rich and velvety, this soup boasts a harmonious balance of acidity from the tomatoes, sweetness from the basil, and a gentle heat that lingers. Serve it with a crusty baguette for dipping or top with croutons for added crunch.

Classic French Onion Soup

Nothing warms the soul quite like a bowl of Classic French Onion Soup. It’s rich, deeply flavorful, and surprisingly simple to make at home.

Ingredients

• 4 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tsp granulated sugar
• 1/2 cup dry white wine
• 6 cups beef stock, homemade preferred
• 2 tbsp all-purpose flour
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices of baguette, toasted
• 1 1/2 cups grated Gruyère cheese

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat.
2. Add the thinly sliced onions and sugar, stirring to coat. Cook for 40 minutes, stirring occasionally, until the onions are deeply caramelized.
3. Sprinkle the flour over the onions, stirring constantly for 1 minute to cook off the raw flour taste.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom.
5. Add the beef stock, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
6. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top with a slice of toasted baguette, and sprinkle generously with Gruyère cheese.
7. Place the bowls under the broiler for 2-3 minutes, until the cheese is bubbly and golden brown.

Unbelievably rich and comforting, this soup boasts a perfect balance of sweet onions and savory broth. Serve it with a crisp green salad for a light contrast to its hearty depth.

Creamy Mushroom and Thyme Soup

Delightfully creamy and packed with earthy flavors, this mushroom and thyme soup is your next cozy meal. You’ll love how simple it is to whip up, yet it tastes like something from a fancy bistro.

Ingredients

• 2 tablespoons clarified butter
• 1 pound mixed wild mushrooms, cleaned and sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• Salt, to season

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
4. Add the fresh thyme leaves and cook for another minute until fragrant.
5. Pour in the chicken stock, bring to a boil, then reduce heat to simmer for 15 minutes. Tip: Simmering gently helps meld the flavors without reducing the soup too much.
6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Return the soup to the pot, stir in the heavy cream, and heat through without boiling. Tip: Avoid boiling after adding cream to prevent curdling.
8. Season with salt to your liking and serve hot.

Hearty and velvety, this soup boasts a deep mushroom flavor with a hint of thyme. Try topping with a drizzle of truffle oil or a sprinkle of crispy fried onions for an extra touch of luxury.

Butternut Squash and Apple Soup

Delightfully creamy and subtly sweet, this butternut squash and apple soup is your go-to for cozy evenings. You’ll love how the flavors meld together, creating a comforting bowl that’s both nutritious and indulgent.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 medium apples, peeled, cored, and chopped
• 1 tbsp clarified butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1/2 cup heavy cream
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cubed butternut squash and chopped apples to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable stock, ensuring the squash and apples are fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 25 minutes, or until the squash is fork-tender.
7. Remove from heat and blend the soup until smooth using an immersion blender. For a silkier texture, strain through a fine-mesh sieve.
8. Return the soup to the pot over low heat. Stir in the heavy cream, ground cinnamon, and ground nutmeg. Season with salt to taste.
9. Heat through for 5 minutes, stirring occasionally, then remove from heat.

Silky smooth with a hint of spice, this soup is a delightful balance of sweet and savory. Serve it with a drizzle of cream and a sprinkle of cinnamon for an extra touch of elegance, or pair it with crusty bread for a satisfying meal.

Chicken and Wild Rice Soup

Ready to cozy up with a bowl of something hearty? This chicken and wild rice soup is your go-to for chilly evenings, packed with flavors that feel like a warm hug.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 cup wild rice blend
• 6 cups chicken stock, homemade preferred
• 2 cups shredded cooked chicken
• 1/2 cup heavy cream
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion, celery, and carrot. Sauté until vegetables are softened, about 5 minutes.
3. Stir in minced garlic, thyme leaves, and bay leaf. Cook until fragrant, about 1 minute.
4. Add wild rice blend and chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender.
5. Remove bay leaf. Stir in shredded chicken and heavy cream. Heat through for about 5 minutes.
6. Season with salt and freshly ground black pepper to taste.

With its creamy texture and earthy flavors, this soup is a comforting classic. Try serving it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Lentil and Smoked Sausage Soup

Got a chilly evening ahead? This lentil and smoked sausage soup is your cozy bowl of comfort, packed with hearty flavors and simple to whip up.

Ingredients

• 1 tablespoon olive oil
• 1 cup smoked sausage, sliced into 1/4-inch rounds
• 1 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup dried green lentils, rinsed
• 4 cups chicken stock, low-sodium
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add smoked sausage slices, cooking until lightly browned on both sides, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Stir in minced garlic, diced carrots, and celery, cooking for another 5 minutes until vegetables begin to soften.
5. Add rinsed lentils, chicken stock, bay leaf, smoked paprika, and ground cumin, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Return the smoked sausage to the pot, simmering uncovered for an additional 5 minutes to blend flavors.
8. Season with salt and freshly ground black pepper to taste, then remove the bay leaf.
9. Garnish with chopped fresh parsley before serving.

Comforting and rich, this soup boasts a smoky depth from the sausage, balanced by the earthiness of lentils. Serve it with a crusty bread for dipping, or top with a dollop of sour cream for extra creaminess.

Creamy Corn and Potato Chowder

Fall is just around the corner, and there’s nothing like a warm bowl of chowder to make you feel cozy. This creamy corn and potato chowder is your go-to comfort food, packed with flavors that remind you of home.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups fresh corn kernels
• 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to season
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the fresh corn kernels and diced Yukon Gold potatoes, stirring to combine with the onions and garlic.
5. Pour in the chicken stock, ensuring the vegetables are fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Simmer uncovered for 20 minutes, or until the potatoes are fork-tender.
7. Using an immersion blender, partially puree the chowder to thicken it slightly, leaving some chunks for texture.
8. Stir in the heavy cream and fresh thyme leaves, heating through for 5 minutes. Season with salt and freshly ground black pepper to taste.
9. Ladle the chowder into bowls and garnish with chopped fresh chives before serving.

Great texture meets rich flavor in this chowder, with the creaminess of the heavy cream balancing the sweetness of the corn. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for an extra layer of flavor.

Turkey and Stuffing Soup

Turkey and stuffing soup is the ultimate comfort food that brings all the flavors of Thanksgiving to your bowl. Think of it as a hug in a dish, perfect for those chilly evenings when you crave something hearty and familiar.

Ingredients

• 2 cups shredded roasted turkey breast
• 1 cup day-old stuffing, crumbled
• 4 cups turkey stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 large leek, white and light green parts only, finely sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the sliced leek and minced garlic, sautéing until translucent, about 3 minutes.
3. Pour in the turkey stock, bringing the mixture to a gentle boil.
4. Reduce heat to low, stirring in the shredded turkey, crumbled stuffing, and thyme leaves.
5. Simmer uncovered for 15 minutes, allowing the flavors to meld.
6. Gradually whisk in the heavy cream, ensuring a smooth incorporation.
7. Season with black pepper and nutmeg, simmering for an additional 5 minutes.
8. Adjust the consistency with more stock if desired, for a thinner soup.

Creamy with a satisfying texture from the turkey and stuffing, this soup is a delightful twist on classic flavors. Serve it with a side of cranberry sauce for a sweet contrast or top with crispy fried sage leaves for an aromatic crunch.

Split Pea and Ham Soup

You know those chilly evenings when all you crave is something hearty and comforting? Split pea and ham soup is your go-to, blending smoky flavors with creamy texture for the ultimate comfort food experience.

Ingredients

• 1 lb dried green split peas, rinsed and drained
• 1 lb smoked ham hock
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups unsalted chicken stock
• 2 bay leaves
• 1 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Instructions

1. In a large pot, heat the extra-virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the rinsed and drained split peas, smoked ham hock, unsalted chicken stock, bay leaves, freshly ground black pepper, and kosher salt to the pot.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally.
6. Remove the ham hock from the pot. Let it cool slightly, then shred the meat, discarding the bone and any excess fat.
7. Return the shredded ham to the pot. Simmer uncovered for an additional 15 minutes to thicken the soup.
8. Remove the bay leaves before serving.

Kitchen tip: For a smoother texture, blend half the soup before adding the shredded ham back in. This soup’s rich, smoky depth pairs wonderfully with a crusty sourdough bread. Keep it cozy by garnishing with a drizzle of olive oil and a sprinkle of fresh herbs.

Creamy Broccoli and Cheddar Soup

Craving something cozy yet sophisticated for dinner? This creamy broccoli and cheddar soup combines comfort with a touch of elegance, perfect for those chilly evenings when you need a little warmth.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups chicken stock
• 1 pound broccoli florets, chopped
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Melt the unsalted butter in a large pot over medium heat until frothy.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux, about 2 minutes.
5. Gradually whisk in the whole milk and chicken stock, ensuring no lumps remain.
6. Bring the mixture to a gentle simmer, then add the chopped broccoli florets.
7. Cook until the broccoli is tender, about 10 minutes, stirring occasionally.
8. Reduce the heat to low and stir in the heavy cream and grated sharp cheddar cheese until the cheese is fully melted and the soup is smooth.
9. Season with smoked paprika, salt, and freshly ground black pepper to taste.
10. For a smoother texture, use an immersion blender to puree the soup to your desired consistency.

Just imagine dipping a piece of crusty bread into this velvety soup, the sharpness of the cheddar perfectly balancing the earthy broccoli. Serve it with a sprinkle of extra cheese on top for that irresistible gooeyness.

Beef and Vegetable Soup

Warm up your kitchen with this hearty beef and vegetable soup, perfect for those chilly evenings when you crave something comforting yet nutritious. You’ll love how the flavors meld together, creating a rich and satisfying bowl that feels like a hug from the inside.

Ingredients

• 1 lb grass-fed beef chuck, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, diced
• 4 cups beef stock, preferably homemade
• 1 cup crushed tomatoes
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 4 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Transfer the seared beef to a plate and set aside. In the same pot, add the onion, garlic, carrots, and celery, sautéing until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Return the beef to the pot along with any accumulated juices. Pour in the beef stock and crushed tomatoes, stirring to combine.
5. Add the thyme and bay leaf, then bring the mixture to a simmer. Reduce the heat to low, cover, and let cook gently for 1.5 hours, or until the beef is fork-tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Season the soup with salt and pepper to taste, then discard the bay leaf before serving. Tip: For an extra layer of flavor, garnish with a sprinkle of fresh parsley or a drizzle of truffle oil.

Silky smooth with a robust depth of flavor, this beef and vegetable soup is a testament to the magic of slow cooking. Serve it with a slice of crusty artisan bread for dipping, or over a bed of creamy mashed potatoes for a heartier meal.

Creamy Cauliflower and Cheese Soup

Just imagine curling up with a bowl of this creamy, dreamy soup on a chilly evening. You’ll love how the rich cheese pairs perfectly with the subtle sweetness of cauliflower, creating a comforting dish that’s both nutritious and indulgent.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, grated
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg, freshly grated

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Add the cauliflower florets to the pot, along with the chicken stock. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes, or until the cauliflower is very tender.
5. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
6. Stir in the heavy cream, grated sharp cheddar cheese, sea salt, black pepper, and freshly grated nutmeg. Cook on low heat until the cheese is fully melted and the soup is heated through, about 5 minutes, stirring constantly.
7. Adjust seasoning if necessary, then remove from heat.

Lusciously creamy with a velvety texture, this soup is a testament to the magic of simple ingredients. Serve it with a sprinkle of extra cheddar and a dash of smoked paprika for an extra layer of flavor.

Spicy Sausage and Kale Soup

Dig into a bowl of comfort with this Spicy Sausage and Kale Soup, perfect for those chilly evenings when you crave something hearty yet healthy. You’ll love the kick from the sausage paired with the earthy tones of kale.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 6 cups chicken stock, homemade preferred
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1 cup heavy cream
• 1 tsp crushed red pepper flakes
• Salt, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sausage, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits, a chef’s trick for deepening flavor.
5. Bring the mixture to a boil, then reduce heat to a simmer and add the kale, cooking until wilted, about 5 minutes.
6. Stir in the heavy cream and red pepper flakes, simmering for an additional 2 minutes to meld the flavors.
7. Season with salt as needed, tasting as you go to ensure a balanced flavor profile.

Now, savor the creamy texture with a spicy kick that makes this soup a standout. Try topping it with grated Parmesan for an extra layer of flavor.

Creamy Tomato and Roasted Red Pepper Soup

Craving something cozy yet vibrant? This creamy tomato and roasted red pepper soup is your go-to for a comforting bowl that’s bursting with flavor. It’s simple to whip up and feels like a hug in every spoonful.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 28 oz canned whole San Marzano tomatoes, with juices
• 12 oz jarred roasted red peppers, drained and chopped
• 2 cups vegetable stock, preferably homemade
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper, to season
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the San Marzano tomatoes with their juices and the chopped roasted red peppers, breaking up the tomatoes with a wooden spoon.
5. Add the vegetable stock, bring to a simmer, and cook uncovered for 20 minutes to meld the flavors.
6. Carefully blend the soup until smooth using an immersion blender, or in batches in a countertop blender.
7. Stir in the heavy cream and butter until fully incorporated, then season with salt and pepper to taste.
8. Simmer for an additional 5 minutes to thicken slightly, adjusting seasoning if necessary.

Best enjoyed hot, this soup boasts a velvety texture with a smoky-sweet depth from the roasted peppers. Try swirling in a dollop of pesto or topping with crispy croutons for an extra layer of flavor and crunch.

Chicken Noodle Soup with a Twist

Guess what? There’s a way to make your classic chicken noodle soup stand out without much extra work. It’s all about a few clever tweaks that elevate the flavors and textures.

Ingredients

• 1 tbsp clarified butter
• 1 cup diced yellow onion
• 1/2 cup sliced carrots
• 1/2 cup sliced celery
• 2 cloves garlic, minced
• 6 cups chicken stock, homemade preferred
• 1 lb boneless, skinless chicken thighs, pasture-raised
• 1 cup wide egg noodles
• 1 tsp fresh thyme leaves
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh lemon juice

Instructions

1. In a large pot, melt clarified butter over medium heat until shimmering.
2. Add diced yellow onion, sliced carrots, and sliced celery. Sauté for 5 minutes, until vegetables begin to soften.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Pour in chicken stock and add chicken thighs. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 20 minutes, until chicken is cooked through.
6. Remove chicken thighs with a slotted spoon and shred into bite-sized pieces.
7. Return shredded chicken to the pot. Add wide egg noodles and fresh thyme leaves.
8. Simmer uncovered for 10 minutes, until noodles are al dente.
9. Stir in freshly ground black pepper, chopped fresh parsley, and fresh lemon juice.

Zesty and comforting, this soup boasts tender chicken, perfectly cooked noodles, and a bright finish from the lemon. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping.

Conclusion

Cozy up your holiday season with these 17 Festive Christmas Soup Recipes! Each one is a delicious way to warm hearts and homes. We’d love to hear which soups become your family’s new tradition—leave a comment below. And don’t forget to share the joy by pinning your favorites on Pinterest!

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