As the Tasmanian winter settles in, thereās nothing better than wrapping your hands around a steaming bowl of soup. Whether itās a family recipe handed down through generations or a modern comfort dish, soups are the ultimate winter staple ā nourishing, affordable, and full of heart.
In this In the Den Kitchen edition, Iām sharing a few of our family favourites alongside two new cosy creations that have become regulars at our table.
First is a timeless classic that never fails to hit the spot. My Grandmaās recipe uses pantry staples and comes together in no time – perfect for busy winter evenings.
š Grandmaās Tomato Soup
Ingredients
- 420g can crushed tomatoes
- 420g can` tomato soup
- 1/2 cup uncooked rice
- 1 onion diced
- 4 cups chicken stock
Instructions
- Combine stock, tomatoes, rice, and onion in a large pot.
- Simmer until the onion and rice are tender.
- Stir in the tomato soup, heat through, and serve.
Notes
Next up is my Mum’s Carrot soup. Simple, smooth, and naturally sweet – this oneās a family staple that Mum made every winter. Itās rich without being heavy and makes a beautiful starter or light dinner.
š„ Mumās Carrot Soup
Ingredients
- 50 g butter
- 6 carrots peeled & chopped
- 1 onion diced
- 3 cups chicken stock
- salt & pepper to taste
- 1 cup milk
- 1/2 cup cream
Instructions
- Melt butter in a large saucepan. Add onion and carrots.
- Add stock, bring to the boil, and cook until carrots are soft. Drain, reserving liquid.
- Blend to a puree, adding liquid gradually until thick.
- Stir in milk and cream and stir to warm through, just before serving.
Notes
Next, a personal favourite – leek & potato soup
š„ Leek and Potato Soup
Ingredients
- 2 tbsp butter
- 1 leek sliced
- 4 potatoes peeled & diced
- 3 cups chicken stock
- salt & pepper to taste
- 1 tbsp butter extra
- 1 1/2 tbsp cornflour
- 2 cups milk
- grated cheese to taste
Instructions
- Melt butter in a large saucepan, add leek, and fry until soft.
- Add potatoes and chicken stock, then simmer until cooked.
- In a separate pan, melt extra butter, stir in cornflour, and slowly add milk until thickened. Add cheese to create a cheese sauce.
- Stir cheese sauce into soup and blend until smooth.
Notes
This oneās pure comfort in a bowl – hearty, satisfying, and full of flavour. Itās a perfect midweek dinner or freezer-friendly meal for those chilly nights.
š Creamy Chicken & Corn Soup
Ingredients
- 1 tbsp butter or olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 1/2 cup chicken cooked & shredded
- 1 can creamed corn
- 1 cup corn kernels fresh or frozen
- 4 cups chicken stock
- 1 cup milk
- 2 tbsp cornflour
- salt & pepper to taste
Instructions
- Heat butter in a pot, sautƩ onion and garlic until fragrant.
- Add chicken, corn, and stock. Simmer for 10ā15 minutes.
- Mix cornflour with milk, pour into the soup, and stir until thickened.
- Season to taste and serve hot.
Notes
Finally, a rich, cheesy, vegetarian delight – this soup turns humble cauliflower into something truly indulgent.
š§ Roasted Cauliflower & Cheddar Soup
Ingredients
- 1 small head cauliflower chopped into florets
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 cups vegetable stock
- 1 cup milk
- 1 cup cheddar cheese grated
- salt & pepper to taste
Instructions
- Toss cauliflower in olive oil and roast at 200Ā°C for 25ā30 minutes until golden.
- In a pot, sautƩ onion and garlic. Add roasted cauliflower and stock.
- Simmer for 10 minutes, then blend until smooth.
- Stir in milk and cheese until melted and creamy.
Notes
Thereās something magical about winter soups – they bring warmth, comfort, and a sense of connection. Whether youāre revisiting old family recipes or trying new favourites, each bowl tells a story of love, care, and nourishment.
So, grab your favourite mug or bowl, light a candle, and let the aromas of simmering soup fill your home this winter.
