Cozy, Nourishing Soups for Fall & Winter (Jamie’s Favorites)

Cold weather = soup season. These are the bowls I actually make on repeat—deeply nourishing, and customizable. Two are reader favorites from my blog, and two are brand-new staples you’ll want on your weekly rotation.

1) Roasted Tomato Soup (aka Homemade Marinara) — Two Ways

Make it creamy and sippable, or keep it chunky for a “marinara-meets-soup” you can spoon over spaghetti squash with chicken.

Ingredients:

• 10 large organic tomatoes, quartered (mix: on-the-vine + roma)
• 1 package organic cherry tomatoes
• 2 organic red bell peppers
• White or red onions or 1 of each – 2, quartered
• Garlic – 2 small heads (or 1 large), tops cut off
• Italian seasoning (be generous)
• Sea Salt (be generous)
• Extra-virgin olive oil (heavy hand)
• Fresh basil – 5–6 leaves (do not roast)

Optional: add chicken stock + cream or coconut cream (for a creamy soup version)

Directions:

1. Roast: Preheat to 400°F. Add tomatoes, onions, and garlic to a sheet pan. Coat generously with olive oil, Italian seasoning, and salt. Roast 40–50 minutes, checking to avoid burning; you want caramelized edges and jammy tomatoes.
2. Blend: Transfer roasted veggies + pan juices to a blender (or use an immersion blender in a pot). Add the fresh basil and blend to your preferred texture. Do not roast the basil—it will burn and get bitter.
3. Choose your path:

• Creamy soup: Warm in a pot with a splash of chicken stock and cream or coconut cream until silky.
• Chunky “marinara soup”: Skip the cream & stock and keep it rustic. I love it with chicken spooned over roasted spaghetti squash “pasta.”

Notes: This freezes beautifully, just portion into glass jars.

2) Hearty Ground Beef Soup (Family Favorite)

Think: Italian-style, protein-rich tomato broth that eats like a meal.

Ingredients:

• Grass-fed/finished ground beef – 2 packs
• Carrots – 4, diced
• Celery – 4 stalks, diced
• Onion – 1, diced
• Garlic – 4–5 cloves, minced
• Organic crushed tomatoes – 1 large can
• Organic marinara sauce – 1 jar
• Beef stock – 1 carton
• Bay leaves – 3
• Italian seasoning, sea salt, black pepper
• Savory bone broth protein powder – 1–2 scoops (optional but amazing for protein + collagen)

Directions:

1. Sweat aromatics: In a large pot, melt a little butter. Add carrots, celery, onion, and garlic. Season with salt + pepper & italian seasoning and cook until softened.
2. Brown beef: Add ground beef. Break it up, brown well, and season again.
3. Simmer: Add crushed tomatoes, marinara, beef stock, bay leaves, and bone broth protein. Bring to a boil, then reduce heat and simmer 20–30 minutes.
4. Finish: Remove bay leaves, adjust seasoning, and serve.

Make it your own: Add diced zucchini, or top with a dollop of ricotta if you tolerate dairy.  Also can be made with shredded chicken.

Side dish:  LOVE these gluten & grain free biscuits with butter on the side (and to dip)

3) Thai Butternut Squash Soup (Dairy-Free, Paleo)

Silky, slightly sweet, and deeply comforting with a gentle Thai kick. It’s my go-to “first cold front” soup.

Why I love it: butternut is rich in carotenoids (skin glow) - also the spicy kick is a quick warm up in the cold weather.

Get the recipe: THAI BUTTERNUT SQUASH SOUP

4) Cozy, Nourishing Low-Oxalate Meatball Soup (with Coconut Jasmine Rice)

Tender meatballs in a mineral-rich broth, finished with fluffy coconut rice.

Why I Love This Meal:

• Low oxalate and gentle on the gut
• Rich in collagen + amino acids from bone broth
• Balanced with protein, carbs, and healthy fats
• Great for postpartum, blood sugar balance, hormone support, or just when you need a cozy, healing reset

Get the recipe:  NOURISHING MEATBALL SOUP

For MORE Healthy Skin Smoothie recipes - don’t forget to download a copy of the -NEW- Healthy Skin Grocery & Recipe Guide + The BONUS Animal-Based Guide!