Best Winter Vegetable Soup Recipe

I absolutely love how this Best Winter Vegetable Soup Recipe brings warmth and comfort to any chilly day. There’s something so satisfying about a big pot filled with hearty winter veggies and rich flavors that just make you want to cozy up with a bowl. Whether you’re coming in from the cold or looking for a healthy way to use up seasonal produce, this soup checks all the boxes.

When I first tried making this, I was amazed at how simple ingredients like kabocha squash, split peas, and cabbage could come together to create such a deep, comforting flavor. You’ll find that it’s perfect for batch cooking and even better the next day, making it a go-to for busy weeknights or weekend meal prep. If you want the ultimate Best Winter Vegetable Soup Recipe, I think you’ll really enjoy this one!

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Ingredients You’ll Need

This recipe calls for a lovely combination of seasonal vegetables and staples like split peas and tomato paste that build a rich, comforting broth. Shopping for these is pretty straightforward, but I always recommend picking the freshest squash and cabbage you can find to get the best taste.

• Kabocha or Butternut Squash: Choose firm, unblemished squash for sweetness and creaminess after roasting.
• Olive Oil: Adds a nice depth to roasting and sautéing; don’t skip it!
• Salt & Black Pepper: Essential for seasoning layer upon layer as you go.
• Tomato Paste: Surprising but key for umami and richness in the broth.
• Large Onion: Diced for a sweet base flavor; make sure it’s fresh for the best flavor.
• Water: The main liquid; simple, but you could swap for veggie broth if you want even more flavor.
• Yellow Split Peas: These add protein and a lovely thick texture when cooked.
• Carrots: Diced sweet veggies add color and natural sweetness.
• Button or Cremini Mushrooms: Adds an earthy note that balances the sweetness of squash.
• Cabbage: Roughly chopped, it softens and infuses the soup with subtle flavor.
• Dried Oregano & Thyme: Classic herbs for a comforting aroma and earthiness.
• Dried Bay Leaves: Adds a subtle background complexity, just remember to remove before serving!

Variations

I love how versatile this Best Winter Vegetable Soup Recipe is; I often tweak it based on what’s in my fridge or pantry. Feel free to swap veggies or add in extras to make it truly yours!

• Adding Greens: I once stirred in some kale and spinach for extra vitamins, and it added a nice vibrant touch without overpowering the flavors.
• Spicy Kick: Adding a pinch of red pepper flakes or a dash of smoked paprika gives a gentle warmth that’s great for cold days.
• Protein Boost: For a heartier meal, I sometimes toss in cooked beans or lentils; they blend seamlessly here.
• Broth Swap: Using vegetable broth instead of water delivers a richer background flavor if you want that extra oomph.

How to Make Best Winter Vegetable Soup Recipe

Step 1: Roast Your Squash to Sweet, Tender Perfection

Start by preheating your oven to 375°F (190°C). Toss the cubed kabocha or butternut squash with olive oil, salt, and pepper on a parchment-lined sheet pan. Roast for about 30 minutes until the edges caramelize and the squash is tender. I always look for a golden-brown color as a sign it’s ready—this deep roasting brings out the squash’s natural sweetness, which really elevates the soup.

Step 2: Develop the Flavor Base with Onion and Tomato Paste

While the squash roasts, heat olive oil in a large soup pot over medium-low heat. Add diced onion and tomato paste, stirring frequently. Cook just until the onions turn translucent and the tomato paste gets a bit caramelized—about 5 minutes. I found stirring constantly here prevents any burning and really brings out a rich, sweet undertone that makes the broth special.

Step 3: Combine, Simmer, and Let the Flavors Meld

Add water, rinsed yellow split peas, carrots, mushrooms, cabbage, oregano, thyme, bay leaves, salt, and pepper to the pot. Then stir in the roasted squash. Bring everything to a boil over high heat, then reduce to medium, cover, and let simmer for 30-60 minutes. I usually check at 30 minutes for tenderness and adjust cooking time, depending on how soft I want my veggies. The split peas soften and thicken the soup beautifully during this time.

How to Serve Best Winter Vegetable Soup Recipe

Garnishes

I love topping this soup with a generous sprinkle of fresh parsley or chopped chives for a pop of color and freshness. A dollop of tangy yogurt or a splash of good-quality olive oil adds a lovely richness and creaminess that rounds everything out perfectly.

Side Dishes

My family goes crazy for this soup served alongside crusty bread or warm garlic naan. Sometimes I serve it with a sharp cheddar grilled cheese for a cozy, comforting combo that’s especially welcome on cold evenings.

Creative Ways to Present

For a special occasion or when guests drop by, try serving the soup in hollowed-out mini pumpkins or small bread bowls. It looks impressive and keeps the soup warm longer. I tried this last fall, and it made the whole dinner feel festive and extra cozy.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen over time, so it’s even tastier the next day. Just be sure to cool it before refrigerating for the best food safety practices.

Freezing

Freezing this soup works wonderfully. I portion it into freezer-safe containers or heavy-duty zip bags, label with the date, and it keeps well for 3 months. When I thaw it in the fridge overnight, the texture remains smooth, and the split peas don’t get mushy.

Reheating

I reheat on the stove over medium heat, stirring occasionally to prevent sticking. If the soup has thickened in the fridge, just add a splash of water or broth as you warm it up. Microwave works too if you’re in a hurry, just cover and heat in short intervals stirring between.

FAQs

Final Thoughts

This Best Winter Vegetable Soup Recipe has become a staple in my kitchen during colder months—it’s hearty, wholesome, and somehow feels like a warm hug in a bowl. I hope you’ll give it a try and make it your own, whether you’re feeding family, meal prepping, or just craving something cozy and nutritious. Trust me, once you taste it, you’ll understand why I keep coming back to this recipe season after season.

Best Winter Vegetable Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 77 reviews

• Author: Megane
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 servings
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This Best Winter Vegetable Soup is a hearty and nourishing dish perfect for cold days. It features roasted kabocha or butternut squash combined with a variety of winter vegetables, yellow split peas, and aromatic herbs in a flavorful broth. The roasting of the squash enhances its natural sweetness, making the soup rich and satisfying.

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Ingredients

For the Squash:

• 1½ pounds cubed kabocha or butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• ⅛ teaspoon black pepper

For the Rest of the Soup:

• 2 tablespoons olive oil
• 5 tablespoons tomato paste (3 oz or ½ a can)
• 1 large onion (about 8 oz/225g, diced)
• 10 cups water
• ½ cup yellow split peas (rinsed and drained)
• 2 large carrots (diced)
• 8 ounces button or cremini mushrooms (diced)
• 1 pound cabbage (roughly chopped)
• ½ teaspoon dried oregano
• 1 teaspoon dried thyme
• 6 dried bay leaves
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper

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Instructions

1. Roast the Squash: Preheat your oven to 375°F (190°C). On a parchment-lined sheet pan, toss the cubed kabocha or butternut squash with 2 tablespoons of olive oil, 1 teaspoon salt, and ⅛ teaspoon black pepper. Spread it out evenly and roast for 30 minutes until tender and caramelized.
2. Sauté the Aromatics: While the squash roasts, heat 2 tablespoons of olive oil in a large soup pot over medium-low heat. Add the tomato paste and diced onion and cook for a few minutes until the onion becomes translucent, stirring frequently to prevent burning and to properly develop the flavors.
3. Add Soup Ingredients: Pour in 10 cups of water, then add rinsed yellow split peas, diced carrots, mushrooms, roughly chopped cabbage, dried oregano, dried thyme, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper to the pot. Stir to combine all ingredients thoroughly.
4. Add Roasted Squash and Simmer: Carefully add the roasted squash to the pot. Increase the heat to bring the soup to a boil over high heat.
5. Cook the Soup: Once boiling, reduce the heat to medium, cover the pot, and let the soup simmer for 30 minutes to 1 hour depending on how tender you like your vegetables and peas. Stir occasionally, checking seasoning and texture.
6. Serve: Remove bay leaves before serving. Ladle the hearty, flavorful winter vegetable soup into bowls and enjoy warm.

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Notes

• You can substitute kabocha squash with butternut squash if unavailable.
• Adjust salt and pepper according to your taste preferences.
• For a thicker soup, simmer longer to soften the split peas fully.
• Leftovers keep well refrigerated for up to 4 days and also freeze nicely.

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Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 5g
• Sodium: 450mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg