Three of our favorite winter soup recipes using Pairings Olive Oil and Pairings Balsamic Vinegar

Delicious Winter Soup Recipes

Nothing warms to the core quite like a delicious winter soup: whether brothy or creamy, chunky or smooth, savory or slightly sweet, we love them all! These are our favorite winter soup recipes because of their use of seasonal produce as well as Pairings Olive Oil and Pairings Balsamic Vinegar. Grab a blanket, cozy up to a fire, and grab a bowl of delicious winter soup!

Winter Squash Soup with Citrus-Mint Pesto

Our 3 favorite winter soup recipes to warm you up!

The California Olive Ranch features many great recipes that use olive oil, and this winter squash soup with citrus-mint pesto is one of the tastiest! We recommend heading to your nearest farmers’ market to pick up most of the produce needed to make this recipe. Several of our local favorites have markets open even in winter!

This winter soup recipe is great for vegetarians and those who are dairy-free and gluten-free.

Soup Ingredients:

  • 3 tbsp Pairings Olive Oil
  • 1 medium vidalia onion (peeled, quartered and cut in ⅛ inch slices)
  • 2 garlic cloves (skinned and finely chopped)
  • 1 cup dry white wine
  • 3 lbs winter squash (peeled, seeded and cut in 1 inch chunks)
  • 2 ½ cups vegetable stock
  • 3 ½ cups spring water
  • 2 tbsp fresh orange juice
  • 1 ¼ tsp sea salt or to taste
  • Freshly ground black pepper to taste

Citrus-Mint Pesto Ingredients:

  • 1 small bunch of Italian parsley (tough stems removed)
  • 8 sprigs fresh mint (stems removed)
  • ¼ tsp fennel seeds (coarsely ground)
  • ¼ tsp orange zest
  • 2 tbsp pine nuts
  • ¼ tsp sea salt
  • ½ cup Pairings Olive Oil
  • Freshly ground pepper to taste

Soup Directions:

  1. Heat a large pot to medium-high heat. Add Pairings Olive Oil and onions and sauté for 5-6 minutes, stirring occasionally.
  2. Add garlic and wine and continue to stir and sauté for 3-4 minutes until wine has evaporated and glazed the onions.
  3. Add squash, stock, water, salt and pepper. Bring soup to boil then cover and simmer for 30-35 minutes, until squash is very tender.
  4. Add orange juice and purée soup with a stick blender or food processor until silky-smooth. Thin soup with water (if desired) and adjust seasoning as needed. Remove from heat and set aside.
  5. To make the pesto, place all ingredients in a food processor and blend until smooth (1-2 minutes).
  6. Ladle soup into bowls and place a spoonful of pesto in the center of each bowl. Serve immediately.

Tomato Soup with Balsamic Vinegar and Toasted Pasta

Our 3 favorite winter soup recipes to warm you up!

A creamy tomato soup served with grilled cheese is a classic way to stay warm this winter! Add in a pasta aspect, and it’s almost like a throwback to a certain canned kid favorite!

We love Rachel Ray’s tomato soup recipe for its simplicity, and have incorporated our Aged Balsamic Vinegar for an adult twist. As we continue our healthy resolutions into January, this recipe can help you stick to those healthy goals!


  • 2 tbsp butter
  • ¼ pound thin spaghetti, broken into 1-2 inch pieces
  • 2 tbsp Pairings Olive Oil
  • 1 onion (chopped)
  • 1 rib celery with leafy top (chopped)
  • 2 carrots (grated)
  • 2 cloves of garlic (sliced)
  • Salt and pepper to taste
  • 1 tbsp light honey (such as acacia or superfine sugar)
  • 2 tbsp Pairings Balsamic Vinegar
  • 1 28-oz can whole peeled tomatoes (crushed with your hands)
  • 2 cups passata or tomato purée
  • 1 qt chicken or vegetable stock
  • A few leaves of basil (torn)
  • Fresh parsley (minced)


  1. In a small skillet, melt butter over medium heat. Once it foams, add uncooked pasta and cook, stirring often, until toasted and golden (about 3 minutes)
  2. In a Dutch oven, heat olive oil over medium to medium-high. Add onion, celery, carrots and garlic; season with salt and pepper. Cover and stir occasionally, until the vegetables are tender (about 6-7 minutes)
  3. Uncover and stir in honey, then vinegar. Add tomatoes, passata and stock.
  4. Using an immersion blender (or working in batches using a food processor), purée the soup
  5. Add toasted pasta and simmer until tender (about 8 minutes)
  6. Ladle soup into bowls and top with basil and parsley. Serve immediately!

Zuppa alla Frontoiana

Zuppa alla Frontoiana

This winter soup is the traditional soup of Italy’s olive oil producers. The name – Zuppa alla Frontoiana – in Italian translates to “olive oil maker’s soup”, because in Lucca, Tuscany, these are the vegetables that are growing in the gardens at the time of the first olive oil pressing. This one takes a little longer to make because the vegetables simmer for a while, but we promise it’s worth the wait: the result is quintessential comfort food.


  • 1 cup dried cranberry beans
  • ½ cup dried cannellini beans
  • 4 garlic cloves (1 clove smashed)
  • ½ small bunch of sage
  • ¼ cup Pairings Tuscan Olive Oil
  • 1 ½ tsp tomato paste
  • ½ bunch kale (stemmed and coarsely chopped – about 3 cups)
  • ½ small head white cabbage (leaves cut into large squares, core finely chopped – about 5 ¼ cups)
  • 1 large carrot (peeled and chopped into ½ inch cubes)
  • ½ medium bulb fennel (trimmed and thinly sliced)
  • 1 celery stalk (chopped)
  • 1 small yellow onion (chopped)
  • ½ spring onion (thinly sliced)
  • 1 small leek (chopped)
  • ½ medium small butternut squash (peeled and chopped)
  • 1 small zucchini (sliced)
  • Herbs to taste: peppermint, lemon balm, salad burnet, tarassaco (a type of dandelion) and fennel fronds
  • Crusty bread, to serve with soup


  1. In a large pot, add beans and water (about 2 ½ cups). Let soak at least 1 hour or up to overnight
  2. The next day, rinse the beans. Add 4 quarts fresh water, 3 garlic cloves and half the sage to the pot; bring to a boil over high heat. Reduce to a strong simmer and cook until beans are very soft but not yet falling apart (about 1 ½ hours) Turn off heat and let rest
  3. In a small pot, add smashed garlic and oil. Cook over low until garlic softens (about 5 minutes).
  4. Stir in remaining sage and tomato paste. Cook, stirring occasionally, until darkened (4 minutes). Turn off heat, remove sage, let cool slightly and finely chop. Return to pot.
  5. Transfer tomato mixture to the pot with the beans. Bring to a boil and add salt to taste.
  6. Stir in kale and return to boil
  7. Stir in cabbage and bring to a simmer; let cook 10 minutes then add carrot and fennel.
  8. Cook for 4 minutes then add celery.
  9. Cook for 2 minutes then add onions, leek, squash and zucchini. Let simmer for 30 minutes.
  10. Stir in herbs and turn off heat. Serve with bread if desired.

If you love any of these winter soup recipes, or have some of your own that you love, please share them with us! We’d love to hear from you.