26+ Delicious Ina Garten Soup Recipes to Warm Your Heart and Soul

When it comes to comfort food, few things beat a warm, flavorful bowl of soup.

Ina Garten, the queen of simple yet elegant recipes, has perfected the art of crafting soups that are both comforting and full of flavor. Whether you’re looking for something hearty to warm up on a cold day or a lighter, vegetable-based option, Ina’s soup collection offers something for every taste.

From her rich and creamy Tomato Soup to her flavorful Butternut Squash variations, her recipes are known for their ability to combine fresh ingredients with easy techniques, making them perfect for both novice and experienced cooks.

In this article, we’ve rounded up over 26 Ina Garten soup recipes that will surely inspire your next meal.

These recipes are ideal for cozy dinners, meal prepping for the week, or impressing guests with a homemade bowl of goodness.

26+ Delicious Ina Garten Soup Recipes to Warm Your Heart and Soul

Ina Garten’s soups are more than just meals—they are an experience.

With each recipe, she brings together the comfort of traditional ingredients and the elegance of fine dining, making her soups a must-try for any occasion.

Whether you’re looking for something to serve on a chilly evening or a light lunch option, her diverse collection ensures you’ll find the perfect recipe.

These soups are not only delicious but also accessible, with ingredients that are easy to find and steps that are simple to follow.

So, whether you’re a fan of hearty, creamy soups or prefer lighter, vegetable-based ones, Ina’s 26+ soup recipes are sure to please your palate.

Gather your ingredients, grab a pot, and enjoy the flavors of these classic, comforting dishes.

Ina Garten’s Roasted Tomato Basil Soup

Ina Garten’s Roasted Tomato Basil Soup is a comforting, flavorful classic that combines the sweetness of roasted tomatoes with the aromatic kick of fresh basil. This velvety soup is perfect for chilly evenings and pairs beautifully with a grilled cheese sandwich. The roasting process enhances the natural sweetness of the tomatoes, creating a rich and deep flavor profile that is both satisfying and aromatic.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 large onion, peeled and quartered
• 6 garlic cloves, peeled
• 3 tbsp olive oil
• Salt and freshly ground pepper to taste
• 4 cups low-sodium chicken broth
• 1 cup fresh basil leaves, plus more for garnish
• 1/2 cup heavy cream (optional, for extra creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for 45 minutes, or until the tomatoes have collapsed and the onions are tender.
3. Transfer the roasted vegetables to a large pot. Add the chicken broth and bring to a simmer over medium heat. Cook for 15 minutes to allow the flavors to meld together.
4. Add the basil leaves to the pot and cook for an additional 5 minutes.
5. Using an immersion blender, puree the soup until smooth. (Alternatively, you can use a regular blender in batches.)
6. If desired, stir in heavy cream for added richness and creaminess.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh basil leaves.

Ina Garten’s Roasted Tomato Basil Soup is an ideal dish for both casual family dinners and sophisticated gatherings. The combination of roasting the tomatoes and using fresh basil creates a robust depth of flavor that will have everyone coming back for more. Paired with a simple grilled cheese, this soup is both a nostalgic and modern take on a classic. Its versatility, ease of preparation, and comforting taste make it a must-have in any soup rotation.

Ina Garten’s Butternut Squash Soup

Ina Garten’s Butternut Squash Soup is the epitome of fall comfort food. This smooth, velvety soup is infused with the natural sweetness of roasted butternut squash, complemented by the warm, earthy flavors of garlic and a touch of spice. Whether served as a starter or a light meal, it’s a perfect way to enjoy seasonal produce and is sure to warm up even the coldest days.

Ingredients:

• 2 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and freshly ground pepper
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, minced
• 4 cups low-sodium chicken or vegetable broth
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup heavy cream (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion, celery, and carrots. Sauté for 10 minutes until softened.
3. Add the garlic and cook for another 2 minutes, until fragrant.
4. Add the roasted squash, chicken broth, nutmeg, and cinnamon to the pot. Stir to combine and bring to a boil.
5. Reduce the heat and simmer for 15 minutes to allow the flavors to blend.
6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a standard blender.
7. Stir in heavy cream for added richness, if desired, and season with additional salt and pepper.
8. Serve the soup hot, garnished with fresh thyme leaves.

Ina Garten’s Butternut Squash Soup is the perfect way to savor the flavors of autumn. The slight sweetness of the squash and the aromatic spices create a harmonious balance that feels indulgent without being heavy. This soup is an elegant option for entertaining guests, yet simple enough for a weeknight dinner. It also stores well, making it a fantastic option for meal prep. Serve it with crusty bread for an even more comforting experience.

Ina Garten’s French Onion Soup

Ina Garten’s French Onion Soup is the ultimate indulgence. This rich and flavorful soup is made with caramelized onions that are simmered in a deep, savory broth and topped with melted cheese and a crusty piece of toasted baguette. Perfect for a special occasion or a cozy meal, this French classic will transport you straight to a Parisian bistro.

Ingredients:

• 5 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• Salt and freshly ground pepper
• 1/2 cup dry white wine
• 6 cups low-sodium beef broth
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1 French baguette, sliced into 1-inch rounds
• 2 cups grated Gruyère cheese

Instructions:

1. In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and sugar. Cook for 30-40 minutes, stirring frequently, until the onions are deeply caramelized and golden brown.
2. Add the white wine to deglaze the pot, scraping up any browned bits from the bottom. Cook for 5 minutes, reducing the wine by half.
3. Add the beef broth, thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to develop.
4. While the soup is simmering, preheat the broiler. Place the baguette slices on a baking sheet and toast until golden brown on both sides.
5. Remove the bay leaf from the soup and season with salt and pepper to taste.
6. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle with grated Gruyère cheese.
7. Place the bowls under the broiler for 3-5 minutes, until the cheese is melted and bubbly.
8. Serve immediately, garnished with extra thyme if desired.

Ina Garten’s French Onion Soup is a luxurious, satisfying dish that’s perfect for a cold winter evening or a dinner party. The caramelized onions give the soup its deep, savory flavor, while the golden, bubbly cheese creates a rich and comforting topping. This soup feels like a special treat, yet it’s surprisingly simple to make. The combination of flavors and textures—from the tender onions to the crunchy toast and melted cheese—make every spoonful a delight. This recipe is a must-try for anyone who loves classic French

Ina Garten’s Potato Leek Soup

Ina Garten’s Potato Leek Soup is the ultimate creamy comfort food that is both simple and elegant. The sweetness of the leeks and the creaminess of the potatoes combine in a smooth, velvety base, making this soup a perfect dish for a cold day or a sophisticated appetizer. With just a few ingredients, it’s a hearty, satisfying option that’s sure to please everyone at the table.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 3 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 3 tbsp unsalted butter
• 4 cups low-sodium chicken or vegetable broth
• 1 cup whole milk (or heavy cream for extra richness)
• Salt and freshly ground pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and onions, and cook for 10 minutes, stirring occasionally, until softened and translucent.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
5. Stir in the milk (or heavy cream) for added richness, and season with salt and pepper.
6. Serve the soup hot, garnished with freshly chopped chives.

Ina Garten’s Potato Leek Soup is a heartwarming classic that brings comfort and satisfaction in every spoonful. The creamy, velvety texture and the delicate flavors of leeks and potatoes make this soup a cozy choice for any season. It’s an easy yet refined dish that’s perfect for a casual family dinner or a more formal gathering. The addition of chives adds a refreshing contrast and a pop of color, making this soup as beautiful as it is delicious.

Ina Garten’s Chicken Soup with Herb Dumplings

Ina Garten’s Chicken Soup with Herb Dumplings is a comforting twist on the classic chicken soup. The homemade herb dumplings are light and fluffy, adding a delightful texture to the rich, savory broth. This hearty soup is full of tender chicken, vegetables, and fresh herbs, making it the perfect meal for chilly nights or when you need a little extra comfort. It’s a dish that will remind you of home-cooked meals and warm memories.

Ingredients:

• 4 cups low-sodium chicken broth
• 1 whole rotisserie chicken, shredded (skin removed)
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 2 bay leaves
• Salt and freshly ground pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tbsp fresh parsley, chopped
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup whole milk

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the shredded chicken, carrots, celery, onion, garlic, thyme, and bay leaves. Season with salt and pepper.
2. Reduce the heat to a simmer and cook for 25-30 minutes, or until the vegetables are tender and the flavors are well combined.
3. While the soup is simmering, prepare the dumplings. In a medium bowl, combine the flour, baking powder, salt, pepper, and chopped parsley. Add the cold butter and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
4. Stir in the milk until just combined. Be careful not to overmix.
5. Drop spoonfuls of the dumpling batter into the simmering soup. Cover the pot and cook for 10-12 minutes, until the dumplings are cooked through and puffed up.
6. Remove the bay leaves from the soup and adjust seasoning as needed.
7. Serve the soup hot, with a couple of dumplings in each bowl.

Ina Garten’s Chicken Soup with Herb Dumplings is the epitome of comfort food. The rich, savory broth combined with tender chicken and perfectly cooked dumplings makes for a satisfying and heartwarming meal. The herb dumplings add an extra layer of flavor and texture, making this soup not only filling but also a delight to eat. Whether you’re looking to nurse a cold or simply want something cozy for dinner, this soup will quickly become a favorite in your recipe repertoire.

Ina Garten’s Cream of Mushroom Soup

Ina Garten’s Cream of Mushroom Soup is a luxurious and velvety soup that brings out the deep, earthy flavors of fresh mushrooms, enhanced by a touch of cream. With its rich texture and savory notes, this soup is perfect as a starter or a light meal. The combination of sautéed mushrooms, garlic, and fresh herbs creates an irresistibly fragrant base, making this an ideal choice for any mushroom lover.

Ingredients:

• 1 lb mixed mushrooms (such as cremini, shiitake, and button), cleaned and sliced
• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 4 cups low-sodium chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and freshly ground pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic and sauté for 5-7 minutes, until the onions are soft and translucent.
2. Add the sliced mushrooms and thyme. Cook for 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and browned.
3. Add the broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream and season with salt and pepper.
6. Serve the soup hot, garnished with fresh thyme if desired.

Ina Garten’s Cream of Mushroom Soup is the perfect dish for mushroom lovers and anyone seeking a rich, flavorful soup that’s both comforting and elegant. The creamy texture and earthy mushroom flavor combine to create a satisfying, hearty meal. It’s easy to prepare, yet feels luxurious enough for special occasions. With its versatility, this soup can be served as a first course or as a main, making it a great addition to your recipe collection.

Ina Garten’s Tuscan White Bean Soup

Ina Garten’s Tuscan White Bean Soup is a hearty and wholesome dish packed with robust flavors. This soup features creamy cannellini beans, earthy kale, and savory herbs, all simmered in a rich vegetable broth. The addition of Parmesan cheese at the end gives it a depth of flavor, while a drizzle of olive oil enhances the soup’s richness. Perfect for a cozy dinner, this soup is as nutritious as it is satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Salt and freshly ground pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until softened and fragrant.
2. Add the vegetable broth, cannellini beans, kale, rosemary, and red pepper flakes (if using). Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, allowing the flavors to meld and the kale to soften.
3. Season with salt and pepper to taste. Use a potato masher to gently mash some of the beans in the soup, creating a thicker, creamier texture while leaving some beans whole for added texture.
4. Stir in the grated Parmesan cheese until melted and fully incorporated.
5. Serve the soup hot, garnished with fresh basil.

Ina Garten’s Tuscan White Bean Soup is a delightful, nourishing meal that is both light and filling. The combination of creamy beans, hearty kale, and aromatic herbs makes this soup a crowd-pleaser. It’s easy to prepare and perfect for a weeknight dinner or a cozy lunch. With the Parmesan cheese adding richness and the fresh basil topping off the soup, this recipe is sure to become a staple in your rotation for delicious and wholesome meals.

Ina Garten’s Lobster Bisque

Ina Garten’s Lobster Bisque is a luxurious and decadent soup that’s perfect for special occasions. This rich, creamy bisque features tender lobster meat in a smooth, velvety base made from lobster stock, cream, and brandy. The soup is infused with aromatics and a hint of tomato paste, creating a sophisticated flavor profile. Whether served as an appetizer or a main dish, this bisque is sure to impress your guests.

Ingredients:

• 2 tbsp unsalted butter
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1/4 cup tomato paste
• 1/2 cup brandy
• 4 cups lobster stock or seafood broth
• 1 cup heavy cream
• 1/2 lb cooked lobster meat, chopped
• Salt and freshly ground pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion, celery, and carrots, and sauté for 8-10 minutes, until softened.
2. Add the garlic and tomato paste and cook for another 2 minutes, allowing the tomato paste to darken slightly.
3. Pour in the brandy, scraping up any browned bits from the bottom of the pot. Let the brandy cook off for about 3-4 minutes.
4. Add the lobster stock (or seafood broth) and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, allowing the flavors to develop.
5. Using an immersion blender, puree the soup until smooth, or blend it in batches using a regular blender.
6. Stir in the heavy cream and lobster meat. Cook for an additional 5 minutes until heated through.
7. Season with salt and pepper to taste, and serve the bisque hot, garnished with fresh parsley.

Ina Garten’s Lobster Bisque is a rich, luxurious soup that elevates any meal. The combination of lobster, creamy broth, and a hint of brandy creates a flavor that feels indulgent and sophisticated. It’s perfect for special celebrations or an elegant dinner party. The smooth texture and delicate lobster meat make every spoonful a treat, and the gorgeous presentation will have your guests impressed. Whether you’re celebrating a special occasion or simply treating yourself, this bisque will make any meal feel extraordinary.

Ina Garten’s Split Pea Soup

Ina Garten’s Split Pea Soup is a hearty and comforting classic. With tender split peas, carrots, celery, and a smoky ham bone, this soup is the perfect balance of flavors. The rich, savory broth and the creamy texture of the peas make it a satisfying and nourishing meal. Whether you enjoy it on a cold day or as a meal prep option, this split pea soup is a delicious and filling dish.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 lb dried split peas, rinsed
• 8 cups low-sodium chicken broth
• 1 smoked ham hock or bone
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and carrots and sauté for 8-10 minutes, until softened.
2. Add the garlic and cook for an additional 2 minutes, until fragrant.
3. Stir in the split peas, chicken broth, ham hock (or bone), thyme, and bay leaf. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the peas are tender and the soup has thickened.
4. Remove the ham hock from the pot and discard the bone (if using). Shred any remaining ham and return it to the soup.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

Ina Garten’s Split Pea Soup is the perfect balance of hearty, comforting, and savory flavors. The split peas create a creamy texture, while the smoky ham adds depth to the broth. This soup is perfect for meal prepping as it only gets better with time. Whether enjoyed as a light meal or served alongside a salad, this recipe will keep you full and satisfied. It’s the ideal dish for a cold day or when you need a warming, wholesome soup to nourish your body and soul.

Ina Garten’s Butternut Squash Soup

Ina Garten’s Butternut Squash Soup is a smooth, velvety, and naturally sweet soup that makes the perfect fall or winter dish. The rich, golden color of the butternut squash combined with the warmth of the spices like cinnamon and nutmeg makes this soup a comforting and aromatic treat. It’s a wonderfully satisfying vegetarian dish, enhanced by the creamy texture, making it perfect for a light lunch or dinner. The addition of a drizzle of cream brings a silky finish to each bowl.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth
• 1 cup heavy cream (optional for extra creaminess)
• Salt and freshly ground pepper to taste
• Fresh sage leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté for about 7-8 minutes until softened and fragrant.
3. Add the roasted butternut squash, cinnamon, and nutmeg to the pot. Stir to combine, then pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and return the soup to the pot.
5. Stir in the heavy cream (if using) for added richness and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with freshly chopped sage leaves.

Ina Garten’s Butternut Squash Soup is a beautifully comforting dish that will fill your home with warmth and a lovely aroma. The natural sweetness of the squash pairs perfectly with the spices, creating a delicate and flavorful soup. The creamy texture and subtle flavor combinations make this soup ideal for fall and winter gatherings, or as a soothing meal on a chilly day. It’s simple to prepare yet elegant enough to serve at a special occasion or dinner party.

Ina Garten’s Roasted Tomato Soup

Ina Garten’s Roasted Tomato Soup is a classic, elevated version of the childhood favorite. Roasting the tomatoes enhances their natural sweetness, while the garlic, onions, and fresh herbs bring depth and complexity to the soup. This soup is rich and creamy, making it a perfect match for a grilled cheese sandwich or a light, comforting lunch. The roasted tomatoes bring out the best in this soup, creating a flavor profile that’s both vibrant and satisfying.

Ingredients:

• 3 lbs ripe tomatoes, halved
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 cup fresh basil leaves, chopped
• 4 cups vegetable broth
• 1 cup heavy cream (optional for extra creaminess)
• Salt and freshly ground pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the halved tomatoes on a baking sheet, cut-side up. Drizzle with olive oil and season with salt, pepper, and dried oregano. Roast for 45 minutes, or until the tomatoes are softened and slightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté for 7-8 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
3. Add the roasted tomatoes to the pot, along with the fresh basil. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for about 10 minutes to combine the flavors.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the heavy cream, if desired, and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with extra basil or a swirl of cream.

Ina Garten’s Roasted Tomato Soup is a sophisticated yet simple dish that takes classic comfort food to the next level. The roasting process intensifies the flavors of the tomatoes, making this soup rich, fragrant, and incredibly satisfying. The creaminess balances the acidity of the tomatoes, creating a smooth and velvety texture that’s perfect for pairing with a crunchy grilled cheese sandwich or served on its own. It’s the ultimate in cozy, delicious meals.

Ina Garten’s Carrot Ginger Soup

Ina Garten’s Carrot Ginger Soup is a bright and flavorful dish that perfectly balances the sweetness of carrots with the spicy kick of fresh ginger. This smooth, velvety soup is perfect for anyone looking for a nutritious and comforting meal. The combination of carrots, ginger, and a hint of orange juice creates a light yet satisfying soup that’s ideal for any time of year. It’s a great option for a lighter lunch or a first course, and it’s packed with vitamins and antioxidants.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 1 1/2 lbs carrots, peeled and chopped
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup fresh orange juice
• Salt and freshly ground pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the chopped carrots and grated ginger to the pot. Stir to combine, then add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in the fresh orange juice and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

Ina Garten’s Carrot Ginger Soup is a vibrant, refreshing dish that is both nourishing and comforting. The natural sweetness of the carrots is enhanced by the zing of ginger and the bright citrus from the orange juice, creating a complex and delightful flavor profile. This soup is perfect for a light meal that still feels indulgent, and its vibrant color makes it an appealing choice for both casual and special occasions. It’s a feel-good soup that offers both nutrition and comfort in every spoonful.

Ina Garten’s Creamy Cauliflower Soup

Ina Garten’s Creamy Cauliflower Soup is a velvety, comforting dish that combines the mild flavor of cauliflower with the richness of cream. The cauliflower is roasted to bring out its natural sweetness, and then it’s blended into a silky soup that’s perfect for any time of year. The addition of garlic and onion enhances the flavor profile, while a bit of thyme and Parmesan cheese adds depth. This soup is naturally gluten-free and can be made dairy-free by omitting the cream.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for dairy-free)
• 1 tsp dried thyme
• Salt and freshly ground pepper to taste
• 1/4 cup grated Parmesan cheese (optional for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, until tender and slightly browned.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté for 7-8 minutes, until softened.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the roasted cauliflower to the pot along with the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and return the soup to the pot.
6. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
7. Serve the soup hot, garnished with Parmesan cheese (if using) and fresh parsley.

Ina Garten’s Creamy Cauliflower Soup is the epitome of cozy, indulgent comfort food. The roasted cauliflower gives the soup a deep, sweet flavor, while the cream adds a richness that elevates every bite. This soup is perfect for a light lunch, a first course, or even as a standalone dinner when paired with a fresh salad or crusty bread. It’s easy to make, satisfying, and versatile, perfect for both cold weather days and lighter meals.

Ina Garten’s French Onion Soup

Ina Garten’s French Onion Soup is a rich and savory dish with deep caramelized flavors that make it a standout comfort food. This classic recipe features sweet onions slowly cooked until golden and tender, then simmered in a flavorful broth. Topped with a crusty baguette slice and melted Gruyère cheese, this soup is a perfect balance of savory, sweet, and rich. Whether served as a starter or a main course, it’s an elegant yet simple dish to prepare.

Ingredients:

• 3 tbsp unsalted butter
• 4 large onions, thinly sliced
• 1 tsp sugar
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 6 cups beef broth
• 2 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground pepper to taste
• 1 baguette, sliced
• 2 cups grated Gruyère cheese

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced onions and sugar and cook, stirring occasionally, for 40-50 minutes until the onions are deeply caramelized and golden brown.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine cook off for 5-7 minutes.
4. Add the beef broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes to allow the flavors to develop.
5. While the soup is simmering, preheat the oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast them in the oven for about 10 minutes, or until golden.
6. To serve, ladle the soup into bowls, and place a toasted baguette slice on top of each. Sprinkle generously with grated Gruyère cheese.
7. Place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Ina Garten’s French Onion Soup is a warm, soul-satisfying meal that combines layers of flavor into every spoonful. The sweet, caramelized onions and rich broth are complemented by the crusty, cheesy topping, creating a harmonious balance of textures and flavors. It’s perfect for a cozy evening at home or for impressing guests with a comforting, classic French dish. Whether enjoyed on a cold winter day or served at a dinner party, this soup will undoubtedly be a crowd favorite.

Ina Garten’s Potato Leek Soup

Ina Garten’s Potato Leek Soup is a creamy, comforting classic that combines tender potatoes and leeks in a rich, flavorful broth. The addition of fresh thyme and a touch of cream creates a silky texture, making this soup an ideal meal for any season. Whether served hot in the winter or chilled during the summer, this simple yet delicious soup is sure to become a family favorite. It’s easy to prepare and naturally gluten-free.

Ingredients:

• 2 tbsp unsalted butter
• 2 leeks, white and light green parts only, cleaned and sliced
• 1 medium onion, chopped
• 3 medium potatoes, peeled and chopped
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream (optional for extra creaminess)
• Salt and freshly ground pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and chopped onion and sauté for 5-7 minutes, until softened and fragrant.
2. Add the chopped potatoes, broth, and thyme. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in the heavy cream, if using, and season with salt and pepper to taste.
5. Serve the soup hot, garnished with chopped chives.

Ina Garten’s Potato Leek Soup is a simple yet elegant dish that’s both hearty and satisfying. The combination of tender potatoes and leeks creates a smooth, comforting base, while the cream adds a richness that rounds out the flavors perfectly. Whether enjoyed on a cold day or served as a starter for a larger meal, this soup is both comforting and flavorful. With its creamy texture and delicate balance of ingredients, it’s sure to be a hit with anyone who loves a classic, well-crafted soup.

Ina Garten’s Spicy Black Bean Soup

Ina Garten’s Spicy Black Bean Soup is a hearty, flavorful, and comforting dish with a touch of heat that makes it stand out. The rich black beans are paired with smoky cumin, garlic, and a kick of jalapeño, offering a balance of depth and warmth. This soup is simple yet vibrant, packed with protein and fiber, and is the perfect dish for any time of year. Whether enjoyed on a chilly evening or as a filling lunch, this spicy black bean soup is satisfying and full of flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and chopped (optional for more heat)
• 1 tsp ground cumin
• 4 cups vegetable broth
• 3 cans (15 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• Salt and freshly ground pepper to taste
• 1/2 cup fresh cilantro, chopped (for garnish)
• Sour cream or Greek yogurt (optional topping)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic, jalapeño (if using), and cumin. Stir for about 1-2 minutes until fragrant.
3. Pour in the vegetable broth, black beans, and diced tomatoes. Stir to combine and bring the soup to a boil. Lower the heat and let it simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. For a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt.

Ina Garten’s Spicy Black Bean Soup is the perfect balance of warmth and spice. The beans create a creamy, comforting base while the cumin and jalapeño add depth and a mild heat. This soup is versatile, filling, and full of flavor, making it ideal for both a weeknight dinner and entertaining. Topped with a bit of sour cream or Greek yogurt, it’s a dish that will surely become a favorite for anyone who enjoys hearty, satisfying soups with a little kick.

Ina Garten’s Leek and Potato Soup

Ina Garten’s Leek and Potato Soup is a creamy, comforting classic that offers a deliciously simple flavor profile. The combination of tender leeks and creamy potatoes, seasoned with fresh thyme and a hint of garlic, results in a soup that is both rich and nourishing. It’s an elegant, hearty dish that’s perfect for cold weather, but light enough to be enjoyed year-round. Whether served as a starter or a meal on its own, this soup is the epitome of comfort.

Ingredients:

• 3 tbsp unsalted butter
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream (optional for extra richness)
• Salt and freshly ground pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and chopped onion and cook for about 7-8 minutes, until the vegetables are softened.
2. Add the diced potatoes, vegetable broth, and fresh thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
4. Stir in the heavy cream, if desired, and season with salt and pepper.
5. Serve the soup hot, garnished with fresh chives.

Ina Garten’s Leek and Potato Soup is the perfect combination of creamy and comforting flavors. The potatoes create a smooth, hearty base, while the leeks provide a gentle, savory sweetness. Whether enjoyed on a chilly evening or served as an elegant first course for a special meal, this soup is incredibly versatile and satisfying. With its smooth texture and delicate seasoning, it’s a timeless dish that will please everyone at the table.

Ina Garten’s Tomato Basil Soup

Ina Garten’s Tomato Basil Soup is a rich, comforting classic that brings together the perfect balance of ripe tomatoes and fragrant basil. Roasting the tomatoes enhances their natural sweetness and depth, while the addition of garlic and onion adds savory undertones. This soup is creamy without being overly rich, thanks to a touch of cream, and the fresh basil provides a vibrant, aromatic finish. Served hot with a grilled cheese sandwich, it’s the ultimate comfort meal.

Ingredients:

• 2 tbsp olive oil
• 4 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional)
• Salt and freshly ground pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes, or until the tomatoes are tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and cook for 7-8 minutes, until softened and fragrant.
3. Add the minced garlic and cook for another minute, then add the roasted tomatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the fresh basil and heavy cream, if using, and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

Ina Garten’s Tomato Basil Soup is the epitome of comfort and flavor. Roasting the tomatoes brings out their natural sweetness, while the basil adds a fresh and fragrant element that makes this soup feel light and vibrant. The creamy texture, combined with the depth of the tomatoes, makes it a perfect pairing for a crispy grilled cheese sandwich or as a comforting standalone dish. This classic soup is sure to warm you up on a chilly day, providing a sense of comfort in every spoonful.

Ina Garten’s Butternut Squash Soup

Ina Garten’s Butternut Squash Soup is the epitome of fall comfort food. This velvety smooth soup blends roasted butternut squash with onions, garlic, and a touch of apple to create a natural sweetness that is balanced with savory herbs. The soup is pureed to a creamy consistency and finished with a swirl of cream for added richness. It’s a perfect dish for chilly evenings and holiday gatherings, offering warmth and depth of flavor in every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 large butternut squash, peeled, seeded, and cut into cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium apple, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook for 6-8 minutes, until softened.
3. Add the minced garlic, apple, ground cumin, and cinnamon, and cook for an additional 2 minutes until fragrant.
4. Add the roasted butternut squash and vegetable or chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
6. Stir in the heavy cream (if using), and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Ina Garten’s Butternut Squash Soup is a wonderfully balanced dish that combines the natural sweetness of butternut squash with the warm spices of cumin and cinnamon. The soup’s creamy texture, enriched with a touch of heavy cream, makes it comforting and indulgent. It’s the perfect dish to serve at a fall gathering or enjoy on a cozy evening at home. Whether paired with a crusty bread or enjoyed on its own, this soup is a timeless favorite for any occasion.

Ina Garten’s Chickpea and Spinach Soup

Ina Garten’s Chickpea and Spinach Soup is a light, flavorful, and nutritious soup that’s perfect for both vegetarian and meat-loving diners. The hearty chickpeas are complemented by fresh spinach, and the broth is infused with garlic, onions, and cumin, creating a comforting and satisfying dish. With its simple ingredients and easy preparation, this soup is a go-to for busy nights when you want something filling and healthy, but still packed with flavor.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 6 cups fresh spinach, washed and chopped
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice (optional for added brightness)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and cumin, cooking for another 1-2 minutes, until fragrant.
3. Pour in the vegetable broth and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes to allow the flavors to meld together.
4. Add the chickpeas and cook for an additional 5 minutes.
5. Stir in the spinach and cook for another 3-4 minutes, until wilted. Season with salt, pepper, and lemon juice (if using).
6. Serve hot, garnished with fresh parsley.

Ina Garten’s Chickpea and Spinach Soup is a simple yet flavorful dish that’s both nourishing and light. The combination of chickpeas and spinach makes it a nutrient-packed meal, while the spices and broth create a flavorful and satisfying soup. It’s an easy, healthy option for a quick lunch or light dinner, and the addition of lemon juice brightens the flavors just enough. Perfect for those days when you want something wholesome without a lot of effort, this soup is sure to become a regular in your recipe rotation.

Ina Garten’s Carrot Ginger Soup

Ina Garten’s Carrot Ginger Soup is a vibrant, healthy, and refreshing dish that balances the sweetness of carrots with the zesty kick of fresh ginger. The soup is simmered until tender and then pureed into a silky smooth consistency. The addition of coconut milk makes the soup creamy and rich, while the fresh ginger adds a wonderful layer of heat and warmth. This soup is perfect for detoxing after a heavy meal or as a light, flavorful starter to any dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 tbsp fresh ginger, minced
• 4 cups vegetable broth
• 4 cups carrots, peeled and chopped
• 1/2 cup coconut milk
• Salt and freshly ground pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced ginger and cook for another 1-2 minutes, until fragrant.
3. Add the vegetable broth and chopped carrots, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Ina Garten’s Carrot Ginger Soup is a deliciously healthy and comforting dish that combines the earthy sweetness of carrots with the warmth of ginger. The creamy coconut milk enhances the texture, making it smooth and luxurious without being too heavy. This soup is perfect for a light lunch or as a first course for a special meal. Its vibrant color and bright flavors will surely be a hit with anyone looking for a nourishing, flavorful soup that’s both healthy and satisfying.

Ina Garten’s Sweet Corn and Tomato Soup

Ina Garten’s Sweet Corn and Tomato Soup is a bright, fresh, and flavorful dish that captures the essence of summer in a bowl. This soup combines sweet corn, ripe tomatoes, and a hint of basil for a light yet satisfying meal. The fresh ingredients create a refreshing balance between sweetness and acidity, while a touch of cream adds a subtle richness. It’s the perfect summer soup, ideal for warm evenings or as a light starter to any meal.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh corn kernels (about 4 ears of corn)
• 3 cups diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup heavy cream (optional for extra richness)
• 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Stir in the fresh corn kernels, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender for a creamier texture.
5. Stir in the heavy cream (if using) and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil leaves.

Ina Garten’s Sweet Corn and Tomato Soup is a delightful celebration of summer’s best ingredients. The natural sweetness of corn pairs beautifully with the acidity of tomatoes, while the basil adds a fragrant, fresh note. The creamy texture, enhanced by a touch of cream, makes this soup satisfying without being overly rich. It’s a perfect dish for warm weather, whether enjoyed as a light dinner or as part of a larger meal, offering a taste of summer in every spoonful.

Ina Garten’s Curried Cauliflower Soup

Ina Garten’s Curried Cauliflower Soup is a fragrant and flavorful dish that offers a beautiful balance of earthy cauliflower and warm, aromatic curry spices. The cauliflower is simmered with onions, garlic, and curry powder before being pureed to a creamy consistency, creating a comforting and hearty soup. The subtle heat from the curry, combined with a touch of coconut milk, adds richness and depth to this delightful soup. Perfect for cozy dinners or as a healthy lunch, this soup is sure to warm you from the inside out.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tsp curry powder
• 4 cups cauliflower florets (about 1 medium head)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and freshly ground pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
2. Add the minced garlic and curry powder, cooking for another 1-2 minutes until fragrant.
3. Add the cauliflower florets and vegetable broth, bringing to a boil. Reduce the heat and simmer for 20-25 minutes, until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

Ina Garten’s Curried Cauliflower Soup is a deliciously creamy and aromatic dish that brings warmth and comfort with every spoonful. The cauliflower provides a smooth and subtle base, while the curry powder adds a touch of spice and depth. The coconut milk enriches the texture, making it feel indulgent without being heavy. This soup is a great option for those looking for a healthy, flavorful meal that can be served as a light lunch or a satisfying dinner.

Ina Garten’s Mushroom and Wild Rice Soup

Ina Garten’s Mushroom and Wild Rice Soup is a rich and hearty dish that combines earthy mushrooms with tender wild rice for a comforting and filling meal. The combination of sautéed onions, garlic, and thyme infuses the broth with savory flavors, while the wild rice provides a delightful texture that makes this soup feel hearty without being overly heavy. Perfect for chilly weather, this soup is both satisfying and nourishing, offering a balanced meal in every bowl.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 lb mushrooms, sliced (such as cremini or white button mushrooms)
• 1 tsp fresh thyme leaves
• 1/2 cup wild rice, rinsed
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (optional for extra richness)
• Salt and freshly ground pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the minced garlic, sliced mushrooms, and thyme. Cook for another 8-10 minutes, until the mushrooms have released their moisture and become golden brown.
3. Stir in the wild rice, vegetable broth, and bring to a boil. Once boiling, reduce the heat and simmer for 30-35 minutes, or until the rice is tender.
4. Stir in the heavy cream (if using), and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

Ina Garten’s Mushroom and Wild Rice Soup is a deeply satisfying dish that combines the earthiness of mushrooms with the hearty texture of wild rice. The soup’s savory flavors, enhanced by fresh thyme, create a warming and comforting meal. The optional heavy cream adds richness, making this soup perfect for a cozy night in. With its balance of textures and flavors, this soup is sure to become a go-to recipe for cold weather dining or any time you crave a wholesome and flavorful bowl.

Ina Garten’s Potato Leek Soup

Ina Garten’s Potato Leek Soup is the perfect comfort food for any season, combining tender potatoes and leeks in a creamy, flavorful broth. The leeks provide a subtle onion-like flavor, while the potatoes create a smooth and hearty texture. This soup is easy to make yet feels indulgent with its velvety consistency, and the optional heavy cream adds richness. It’s a classic, elegant dish that can be served as a starter or a light meal. Whether enjoyed warm on a cold day or at room temperature in the summer, it’s a versatile favorite.

Ingredients:

• 2 tbsp unsalted butter
• 3 medium leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 4 cups Yukon Gold potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup water
• 1/2 tsp fresh thyme leaves
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook, stirring occasionally, for about 5 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the diced potatoes, vegetable or chicken broth, water, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream (if using), and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Ina Garten’s Potato Leek Soup is a beautifully simple dish that delivers big on flavor and comfort. The smooth, creamy texture from the potatoes and the delicate flavor of the leeks make this soup incredibly satisfying. The optional addition of cream brings an extra layer of indulgence, but the soup is still light enough for a warm-weather meal. Whether enjoyed as a starter or the main event, this soup’s warm, velvety consistency makes it a cozy, comforting option year-round.

Ina Garten’s Roasted Tomato Soup

Ina Garten’s Roasted Tomato Soup brings out the natural sweetness of ripe tomatoes by roasting them with garlic, onions, and olive oil. Roasting deepens the flavor, creating a rich and hearty soup that is both comforting and vibrant. Paired with a touch of cream for smoothness, this soup is a perfect balance of sweet, savory, and creamy. It’s a wonderful dish for pairing with grilled cheese sandwiches, making it an ideal lunch or light dinner for any time of year.

Ingredients:

• 3 lbs ripe tomatoes, halved
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 4 cups vegetable broth
• 1/4 tsp dried oregano
• 1/2 cup heavy cream (optional)
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast for 30-40 minutes, or until the tomatoes are tender and slightly caramelized.
3. Transfer the roasted vegetables to a large pot and add the vegetable broth and oregano. Bring to a simmer over medium heat for 10 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
5. Stir in the heavy cream (if using) and season with additional salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

Ina Garten’s Roasted Tomato Soup is a flavorful twist on the classic, with the roasting process bringing out the natural sweetness of the tomatoes. The soup is velvety and comforting, with the richness of cream adding a luxurious touch. It’s a perfect match for a crispy grilled cheese sandwich and is ideal for any season. Whether you’re enjoying it on a cold winter day or a warm summer evening, this roasted version of tomato soup will quickly become a family favorite.