January is National Soup Month

By Michele

National Soup Month is celebrated every January. This month is recognized in the United States as a time to enjoy the warmth and comfort of soup during the cold winter season. The celebration began in 1986 as a promotional event for Campbell Soup and has continued to be observed annually.

Though I won’t be opening a can of Campbell’s soup, I will share with you three recipes of my favorite homemade soups - a Cauliflower Cheese Soup, a Sausage, Spinach and Spaghetti Soup, and a Tomato Orange Soup.

Recently, my co-authors Luci and Billa shared with you their favorite soups. Check out their blogs on November 16, 2025 “Warming Soups,” and November 23, 2015 “Two More Warming Soups," respectively:

https://www.dazzlingdinners.com/post/warming-soups

https://www.dazzlingdinners.com/post/two-more-warming-soups

To start, I made the cauliflower soup. This recipe is easy and can be on your table in a half an hour.

Cauliflower Cheese Soup

4-6 servings

Ingredients

1 head cauliflower

2 tablespoons extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

1 quart low-sodium chicken or vegetable stock

½ cup finely grated Parmesan

Salt and freshly ground black pepper, to taste

Preparation

1. Remove the leaves and thick core from the cauliflower, coarsely chop, and set aside.

2. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

3.  Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

4. Remove from heat and, using a handheld immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth.

5. Season, to taste, with salt and black pepper. Keep warm until ready to serve.

6. Garnish with a drizzle of good olive oil.

This next soup was adapted from a recipe that a Peruvian aide made for one of my aunts when she was ill. I somehow managed to visit on the day she prepared the soup and was lucky to be offered a bowl. I have changed the recipe just a little by adding spaghetti to it. This made it a bit hardier, while keeping the savory sausage flavor.  In the winter months, this soup has become a standard for me.  It’s easily served in about a half an hour’s time.

Sausage, Greens & Spaghetti Soup 

2 servings

Ingredients

1 tablespoon evoo

3 Italian sausage links, (casings removed, meat broken up into small pieces) or ½ pound sausage meat

½ small onion, chopped

2 garlic cloves, minced

4 cups low sodium vegetable or beef broth

¼ lb. spaghetti

2 cups of greens - spinach, arugula or lettuce work well

Grated parmesan cheese, to taste

Preparation

1.     In a medium skillet heat evoo and add garlic and onions, cook until onions are

translucent.

2.     Add sausage meat and stir occasionally to brown lightly.

3.     Stir in broth and bring to a boil over medium high heat.

4.     Add spaghetti and cook until al dente (approximately 5 minutes).

5.     Turn heat to low and add greens, cook until greens are wilted.

6.     Serve and stir in cheese as desired.

Lastly, and this is by far my favorite soup – Tomato Orange. The recipe was created by Elephant Deli in Portland Oregon. I know what you’re thinking, it doesn’t sound like a winter soup. But it's chock full of vitamin C, so go with it, as we need as much as we can during this winter season.

Tomato Orange Soup

4-6 servings

Ingredients

1/2 cup unsalted butter (1 stick)

1/2 medium onion, diced

2 (14 and 1/2-ounce) cans diced tomatoes

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/4 teaspoon baking soda

1/2 teaspoon dried thyme

1 cup fresh orange juice

1/2 cup heavy cream

Garnish: flat leaf parsley, chopped and orange zest (optional)

Preparation

1. In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer, uncovered, for about 15 minutes or until slightly thickened.

2. Puree in a food processor or blender; strain through a sieve or food mill. Return to saucepan and stir in orange juice. At this point, the soup can be refrigerated until ready to serve.

3. At serving time, add the heavy cream and heat gently, stirring constantly, bringing to a simmer and adjusting seasonings, if necessary. Extra cream may be drizzled on top of the soup immediately before serving for a decorative effect, or use parsley and orange zest to garnish.