Some of you may recognize this recipe from my e-book, Well, balanced. It has been a staple dinner in our home since recipe development for my e-book and I just couldn’t keep it exclusive any longer! What I love about this recipe is the flavor to effort ratio. Making a good soup is sometimes an all day affair, requiring hours of simmering and stirring. This flavor-packed soup can be ready in 45 minutes and if you're even tighter on time, consider my lazy girl recipe hacks at the end of this page (hint: with a few pre-made substitutes, it could be ready in under a half hour!)

Blender soups are one of my favorite fall and winter meals. Soups in general, are a cozy and comforting option when the air crisps and the days shorten. They can be made with simple yet wholesome ingredients and require little skill and prep…

I enjoy making this especially when my digestion feels off or I feel like I need a break from the meals in my usual routine. Blended broth-based soups help give your gut a rest, while still keeping you nourished and satisfied. For an even more nourishing option, try using bone broth instead of traditional broth.

In this simple recipe, nourishing potatoes pair perfectly with woodsy rosemary and savory broth to create the ultimate comfort meal. Consider it a cozy wool sweater or a big warm bear hug for your belly.

This recipe is inspired by Olive Garden’s Zuppa Toscana soup. It’s the perfect blend of creamy and hearty and is plant focused making it a great way to enjoy your vegetables in during the wintertime! The traditional Olive Garden version contains ground sausage, which you are more than welcome to add here. I’ve made and have enjoyed it both ways. When I’m not craving meat but want savory sausage flavor, this soup delivers. The Italian herbs, red pepper flakes, and fennel seeds mimic the classic sausage flavor really well. And whether you’re using just beans or adding meat, a warm bowl of this cozy soup is both satisfying and filling!

With the weather cooling down, I’m switching gears towards making cozier, heartier dishes for dinner. Soups always make my meal prep list during fall and winter months because of how comforting and nourishing they can be…

In the past, I’ve made a simpler version of this soup that was delicious and satisfying but it lacked that extra oomph of the restaurant version. After a little research, I realized that wine was the flavor I was missing… Not only did I feel like Ina Garten cooking with wine for the first time, but the recipe finally tasted like the classic french onion soup I was longing for!

The magic of corn chowder is that, despite being a hot soup, it’s a late summer classic. Admittedly — aside from Mexican street corn, tortilla chips, and polenta — I’ve never been a corn lover. While exploring the Oregon coast this weekend, I had an amazing bowl of clam chowder. Even though it was a sunny 80 degrees out it still felt like the perfect, nourishing lunch. I wanted to try my hand at creating a lighter summer soup at home to capture that feeling.

I decided on a corn chowder because of the accessibility of the ingredients. I also didn’t want to spend an entire afternoon in the hot kitchen because it is still August after all. In this recipe, vegetable stock and coconut milk provide the light yet creamy base to the soup while frozen corn, potato, and onion add hearty texture.