5 Soups To Keep You Warm This Monsoon

The skies are turning grey and the weather is getting chilly! Monsoons are in full swing and what would be your better companion than some hot and delicious soups! Soups are warm, light on your gut and super easy to make. We have brought you some super delicious soups to try on such gloomy days! Read on to prepare this at home and enjoy the warmth while watching the rain.

  1.  Cream Of Broccoli


  • 2 tbsp butter
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 cups of milk
  • Ground black pepper


  1. Melt 2 tablespoons butter in a medium-sized stockpot, and saute onion and celery until tender
  2. Add broccoli and broth, cover and simmer for 10 minutes
  3. Pour the soup into a blender, filling the pitcher no more than halfway full
  4. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree
  5. Puree in batches until smooth and pour into a clean pot
  6. Alternately, you can use a stick blender and puree the soup right in the cooking pot
  7. In a small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk
  8. Stir until thick and bubbly, and add to soup
  9. Season with pepper and serve.

2.  Crab Soup


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups half & half
  • 1 tablespoon Old Bay seasoning, plus more for serving (see note)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons dry sherry
  • 1/2 pound lump crabmeat, picked over to remove any shells
  • Finely chopped chives, for garnish
  • Lemon wedges, for serving


  1. Melt the butter in a medium saucepan over medium-low heat
  2. Add the flour and whisk for about 1 minute, until well blended
  3. Whisking constantly, gradually add the half & half
  4. Add the mustard, Old Bay, salt, and pepper
  5. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle)
  6. As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds
  7. Stir in the sherry and crabmeat
  8. Taste and adjust seasoning if necessary
  9. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat)
  10. Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.

3.  Chicken noodle soup


  •  2 ½ pounds bone-in chicken thighs
  • 1 ¼ tsp pepper
  • 3½ tsp salt
  • 1 tbsp canola oil
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 10 cups chicken broth
  • 4 celery ribs, chopped
  • 4 medium carrot
  • 2 bay leaves
  • 1 tsp. minced fresh thyme
  • 1 tsp. fresh parsley
  • 1 tsp. lemon juice


  1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt
  2. In a 6-qt stockpot, heat oil over medium-high heat
  3. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes
  4. Remove chicken from pan; remove and discard skin
  5. Discard drippings, reserving 2 tablespoons
  6. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes
  7. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pan
  8. Bring to a boil. Return chicken to the pan
  9. Add celery, carrots, bay leaves and thyme
  10. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes
  11. Transfer chicken to a plate. Remove soup from heat
  12. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes
  13. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones
  14. Shred meat into bite-sized pieces. Return meat to stockpot
  15. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper
  16. Discard bay leaves.

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