Sopa de fideo
Sopa de fideo is a traditional Mexican dish that is prepared in most homes with slight variations depending on who’s making it. Sometimes it’s even served without much liquid, turning it into a pasta dish more than a soup, called fideo seco. And, there are variations with different shapes of pasta, too, such as this tomato chipotle soup with estrellitas. The preparation is as easy as it gets in the kitchen. If you want a reliable recipe that will always be delicious, comforting (it’s ideal for anyone who’s sick!) and cheap, this is a winner.
Sopa de pescado
Fish soup is an easy and delicious way to get warm during the winter, add a low fat protein to your diet and get the little ones to eat this healthy meat more often. This cheap Dominican recipe is also famous for being an efficient hangover cure (just like fish ceviche is, in other coastal countries), perhaps thanks to the detoxifying properties of cilantro and lime juice. So, now you know what to make when you have a drink too many to beat the winter blues.
French onion soup
This is the quintessential soup to keep you warm and full during the cold months. Even though it has become quite common around the world, the combination of cheeses, stock, quality onions, herbs and crusty bread create a refined and beautiful dish that feels special every time. This recipe uses Jarlsberg cheese topped off with Muenster, but feel free to find your own cheesy sweet spot by experimenting with different kinds.
Roasted tomato cream soup
Few things are better than fresh, plump summer tomatoes … and roasted tomatoes is one of them. What’s so great about them, other than their intense flavor and tender meat, is that you can easily roast them at home at the end of the season and keep them frozen until you need them. This way, whenever the winter temperatures call for it, you’ll be able to make a succulent soup like this in the blink of an eye, and fill your whole house with its enticing aroma.
Pasta e fagioli
Originally from Sicily, pasta e fagioli is the most popular bean soup in Italy. Like most Italian dishes, even though the ingredient list is pretty basic, the mouthwatering result is much more than the sum of its parts. Each spoonful should be thick—full of beans and pasta—but you can make it soupier depending on your desired consistency. Serve it warm, rather than piping hot, garnished with a drizzle of olive oil and some grated Parmesan cheese.
Crema de garbanzos
This pureed chickpea soup is a staple of the Cundinamarca region in Colombia, where pureed soups in general are very popular. So much so, that the local supermarkets usually carry pre-packaged versions of them, including this crema de garbanzos, which is one of the most traditional recipes. However, it’s so easy to prepare that making it from scratch is an endeavour worth the little extra time and effort you will put into it.
Wild mushroom soup
This earthy soup highlights the flavors of the fall and winter. The simple recipe calls for two pounds of shiitake and button mushrooms, and the only time-consuming task when making it is chopping them up. Serve this soup with a few slices of crusty baguette bread on the side to get a real taste of Europe and to help you mop up the last drops of velvety cream left in your bowl.
Cazuela
This comforting dish can be found in most Peruvian homes, but rarely in restaurants. The traditional recipe is made with beef, lamb or hen, resulting in a very robust soup. This is a lighter, virtually fat-free version using couscous instead. Quinoa, barley or rice are other good alternatives to thicken this soup and turn it into a satisfying vegan alternative. If you like your food spicy, serve it with some ají amarillo paste on the side.
Chilled pea soup with crab and guacamole salad
In the vast universe of soups there’s an option for every taste, and this chilled pea soup with salad is the perfect example. If you can’t tolerate a plate full of hot liquid, or you’re the kind of person whose glass is full of ice, come rain or shine, this recipe is for you. Eating it will feel more like having a salad covered in lots and lots of salsa, with just the right amount of sweetness and creaminess to make you feel satisfied.
Ecuadorian fanesca
This traditional soup from Ecuador contains a wide variety of vegetables and beans, which can vary depending on what you have in your pantry or what you can find in your area. The one key ingredient that should never be missing in your fanesca is dried salted cod, which is soaked for 24 hours and then cooked in milk. In Ecuador, this soup is only prepared once a year during Easter, but you can have it whenever you want. Why limit the pleasure?
