Get Well Soon With Comforting Soup

— Written By Marcus McFarland
en Español

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Serving Soup in a bowl from the hot pot on the stove

As cold weather comes in, so does the coughing, sneezing, aches, and fatigue from being sick. Many families and friends will be taking care of their sick loved ones, cozied up in their beds or couches this holiday season. A great and traditional meal for the cold or flu has always been a warm soup accompanied by a blanket, doctor-recommended medicine, and a little nap time.

Although there are many different options available, a soup packed with nutrient-dense vegetables can be beneficial to build up your immune system. A traditional vegetable soup filled with various veggies like beans, broccoli, and tomatoes is a great source of fiber, vitamin C, and other nutrients that help fight against sickness. You can make your soup or buy it canned. Just be sure to choose low-sodium options for canned varieties.

If you’re looking for a great soup recipe, check out a wonderful recipe for Homemade Roasted Tomato Soup below from the Academy of Nutrition and Dietetics. Take care of yourself and your loved one during cold and flu season this winter!

Roasted Tomato Soup with Grilled Cheese Croutons

From the Academy of Nutrition and Dietetics



  • 6 pounds tomatoes, cut in half
  • Cooking spray
  • Salt and pepper, to taste
  • 2 yellow onions, chopped
  • 6 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 4 cups fresh basil leaves, chopped
  • 3-4 cups water
  • Balsamic vinegar, to taste


  • 2 slices 2% Cheddar cheese
  • 2 slices whole grain bread


  1. Preheat oven to 400°F. Mist tomatoes with cooking spray, arrange on baking sheet skin side down, sprinkle with salt and pepper and roast for 45 minutes.
  2. In large pot, sauté onions, garlic, crushed red pepper, salt, pepper and olive oil for 5 minutes. Add roasted tomatoes, fresh basil, water, salt and pepper to the pot. Puree the mixture with a hand blender until semi-smooth.
  3. Bring to boil, cover and simmer for 15 minutes.
  4. Place cheese on bread, put on baking sheet, broil for 5 minutes until cheese bubbles/bread is toasted and cut into 1-inch bites.
  5. Serve soup with drizzle of balsamic vinegar and cheese croutons on top.

Optional topping: fresh chopped basil

Note: If you don’t have a hand blender, you can use a traditional blender. Just be careful to blend a little at a time, then combine all together.