Easy soup recipes to warm your body

We think about soup mostly when we feel sick. But why must we eat it only while we’re sick? Why don’t we eat it every day?

Eating soup has lots of benefits for your body that you might not be aware of. Besides the fact that is very delicious, it’s good for your health too. Eating vegetable soup in the cold winter days will not only warm your body and make you feel better, but also keeps the flu away. Do you know why eating chicken soup really helps when you’re sick? It’s because it is a natural source of electrolytes. It’s also a great addition to your diet when you want to lose weight, because it has very little fat and salt. Also because it consists of so much water, which fools your body into thinking that you’re full, so you don’t need to eat for a longer period during the day.


French onion soup



½ cup unsalted butter

2 tablespoons olive oil

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1 teaspoon dried thyme

4 slices French bread

4 slices provolone cheese

2 slices Swiss cheese, diced

¼ cup grated Parmesan cheese

Salt and pepper to taste



Melt butter with olive oil on medium heat. Add the onions and stir continually until tender and translucent.

Add the beef broth, thyme, salt and pepper. Simmer for 30 minutes. In the meantime, heat the oven.

Put the soup into oven safe serving bowls and put one slice of bread on top of each. Layer the bread slices with a slice of provolone cheese, 1/2 slice diced Swiss cheese and 1 tablespoon of Parmesan cheese. Place the bowls on a cookie sheet and broil in the oven until the cheeses melt together, start to bubble and brown slightly.


Creamy mushroom soup



¼ cup unsalted butter

2 pounds sliced fresh mushrooms

1 pinch salt

1 yellow onion, diced

1 ½ tablespoons all-purpose flour

6 sprigs fresh thyme

2 cloves garlic, peeled

4 cups chicken broth

1 cup water

1 cup heavy whipping cream

1 pinch salt

1 pinch freshly ground black pepper to taste

1 teaspoon fresh thyme leaves for garnish



Melt the butter over medium-high heat and add the mushrooms together with a pinch of salt. Cook until the mushrooms give off their juices. Continue cooking for about 15 minutes, stirring from time to time, until the juices evaporate and the mushrooms are golden brown. Add the onion to the mushrooms and cook for another 5 minutes, until the onion becomes soft and translucent.

Now stir flour into the pot and cook for about 2 minutes, stirring constantly. With a kitchen twine, tie the thyme sprigs into a bundle. Add it to the pot together with the garlic cloves. Pour chicken stock and water in the pot. Bring to a simmer and cook for one hour. Remove the thyme and transfer the soup into a blender. Puree on high speed until smooth and thick.

Return the soup to the pot and stir in the cream. Add salt and black pepper to taste and serve.


Chicken soup



2 medium chicken drumsticks

1 big potato

2 carrots


1 l water


Salt and pepper to taste



Cook the chicken drumsticks in a pot with water on high heat until boiling. Once boiled, remove the meat, pull it in pieces with your hands, than put it back in the water again. The water is going to give a great taste to the soup. Chop the potato and carrots into small pieces and add them in the pot with the pulled chicken. Add salt and pepper to taste. Boil it for another 30 minutes. At the end add chopped parsley. Squeeze a little bit of lemon in the pot before serving.