So we're in the middle of winter, it's freezing cold, snow is on the ground and all you want to do is cuddle under the covers, binge on your favorite shows and eat comfort food. Or maybe that's just me. But when I think of winter comfort food, I think of homemade mac & cheese or a warm bowl of homemade soup and some crusty bread. Followed by brownies. And wine.

And since it's the Super Bowl this weekend, I thought we might make it extra "souper" with three of my favorite homemade soups: Creamy Tomato, Lentil and Broccoli Cheddar!

All three of these soups start with the same base of onions, celery and carrots (otherwise known as mirepoix) sautéed in a little oil. Add some broth, some more vegetables, let simmer...and you have soup!

First up, Creamy Tomato. This is one of my favorites to make - it comes together so quickly and feeds a crowd - or at least gives you plenty of leftovers (trust me, you'll be glad you have them). To make the large volume so easy to make, I buy large No. 10 cans of crushed tomatoes at Costco, but you can also buy several smaller cans from your regular grocery store. A little of bit cream adds some flavor and depth the soup and splash of balsamic vinegar (my secret ingredient!) adds just enough tanginess to make it all come together.

As with wine & cheese, soup does get better with age, or at least the next day. If you can make the soup in advance and wait to eat it the next day, you'll give all the flavors a chance to meld and you'll be in for a really delicious bowl of soup!

Creamy Tomato Soup

1 Tbsp EVOO (extra virgin olive oil)
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1/2 tsp ground black pepper
1 tsp salt, divided
2 cups chicken broth
1 No. 10 can crushed tomatoes or 4 28oz cans crushed tomatoes
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 cup light cream
2 tsp balsamic vinegar
Grated parmesan cheese, for garnish

In a large, heavy pot, heat olive oil. Add onions, celery, carrots and garlic and sauté about 5 minutes. Add ground pepper and 1/2 tsp of the salt. Mix well and let cook another 2-3 minutes. Add chicken broth and let simmer for 5 minutes, or until vegetables are soft. Carefully pour in the tomatoes. Add dried herbs and stir until fully incorporated. Let simmer 20 minutes. Using an immersion blender, puree the soup mixture until uniform in consistency. (Note: if you do not have an immersion blender, you can carefully pour the hot mixture into a standard blender and process the soup in batches.) Add the cream and stir until fully incorporated. Add the balsamic vinegar and stir. Taste and add remaining 1/2 tsp salt, if necessary. Let simmer another 30 minutes on low heat. Serve in bowls with grated parmesan cheese on top.

Yield: 10-12 servings

Next, Berghoff's Lentil Soup. This recipe was passed along to me by family friends after they made us this soup one day for lunch. They are from the Chicago area and big fans of famed restaurant, The Berghoff. (I've never been to Chicago, but it's on my list to visit this year and this restaurant will certainly be a must-visit.) Up until that point, I had never been a big fan of lentils, but since we were guests and this soup was the only thing on the menu, I politely accepted a bowl. And was I ever glad! It was such a delicious and hearty soup and I did all but lick my bowl clean. And I was grateful to get this recipe (and a few others) from the Berghoff cookbook. The original recipe calls for diced ham, but you can omit for vegetarian or religious reasons. This soup takes a little bit longer to prepare than the other two, simply because of the lentils - they take time to fully cook - but it's definitely worth it. And I love the twist of adding fresh baby spinach at the end, right before serving.

Berghoff's Lentil Soup

1 Tbsp EVOO
1 1/2 cup chopped onions
1 1/2 cup chopped celery
1 1/2 cup chopped carrots
2 cloves garlic, minced
9 cups chicken stock (or broth)
2 cups dried lentils
2 small bay leaves
1/8 tsp red pepper flakes
1 1/2 cups diced ham
2 14oz cans diced tomatoes & juice
1 bag (6 or 7 oz) fresh baby spinach
Salt & pepper to taste
Fresh grated parmesan cheese, for garnish

In a large, heavy pot, heat olive oil. Add onions, celery, carrots and garlic and sauté about 5 minutes. Add chicken stock, lentils, bay leaves, and red pepper flakes. Bring to a boil. Reduce heat and simmer 1 1/2 to 2 hours, until lentils are fully cooked. Add in ham and tomatoes (don't drain the juice - just add it all in!) and let cook 5 minutes more. Add spinach and adjust seasonings with salt and pepper, to taste. Simmer 5 more minutes. Serve into bowls and garnish with freshly grated parmesan cheese.

Yield: 8-10 servings

Adapted from The Berghoff Family Cookbook.

FInally, Broccoli Cheddar. This is a healthy take on what can be an indulgent soup - as it's primarily broth-based with pureed veggies. Just as with the creamy tomato, you start with mirepoix and broth, then add fresh broccoli. Puree and add a bit of sour cream and sharp cheddar. Make sure to use a sharp cheddar as it has a stronger flavor, and the little bit will go a long way. As with the tomatoes, I also get my broccoli at Costco. In the fresh produce section, you can get a big 3 lb bag of fresh broccoli crowns - half of the bag makes one pot of soup.

Broccoli Cheddar Soup

1 Tbsp EVOO
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1/2 tsp ground black pepper
1 tsp salt, divided
6 cups chicken broth
1 1/2 lbs or 12 cups of fresh broccoli crowns
1/2 cup light sour cream
1/2 cup shredded sharp cheddar cheese
2 tsp balsamic vinegar

In a large, heavy pot, heat olive oil. Add onions, celery, carrots and garlic and sauté about 5 minutes. Add ground pepper and 1/2 tsp of the salt. Mix well and let cook another 2-3 minutes. Add chicken broth and let simmer for 5 minutes, or until vegetables are soft. Add broccoli and cover. Let simmer 10 minutes. Using an immersion blender, puree the soup mixture until uniform in consistency. (Note: if you do not have an immersion blender, you can carefully pour the hot mixture into a standard blender and process the soup in batches.) Add the sour cream and cheese and stir until fully incorporated. Add the balsamic vinegar and stir. Taste and add remaining 1/2 tsp salt, if necessary. Let simmer another 30 minutes on low heat.

Yield: 6-8 servings

And for a bonus recipe...you can't have soup without a little bread. When I made my batch of broccoli cheddar soup, I was craving some cheddar biscuits to go with it and after a little research, decided on this quick and easy recipe from Martha Stewart.

Cheddar Biscuits

2 - 2 1/4 cups flour (plus more for dusting)
2 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground black pepper
4-6 Tbsp cold butter
3/4 cup shredded sharp cheddar cheese
3/4 cup buttermilk

Preheat oven to 425. In a bowl, mix flour, baking powder, baking soda, salt and pepper together. Cut in butter (using fingers or pastry cutter) until mixture resembles coarse crumbs. (Note: the original recipe called for 6 Tbsp butter, but I reduced to 4 Tbsp and still had great results.) Stir in shredded cheddar cheese. Add buttermilk and mix until dough comes together. If dough is still sticky, add up to 1/4 cup additional flour and mix it in with your hands. Lightly flour a clean surface and roll or flatten dough to about 1/2 inch thick. Using biscuit cutter, cut dough and place biscuits on a baking sheet lined with parchment paper. Bake in oven 12-15 minutes, rotating half-way, or until biscuits are a golden brown. Serve warm (for breakfast, with soup, or just to snack!).

Yield: 12 3-in diameter biscuits

Adapted from Martha Stewart.