I will admit that I wasn't always a soup person. I think it was mostly because it didn't seem like a substantial meal. However, a number of recipes have helped me see the light, and now a typical weekend ritual in the winter is to make a pot of soup to sustain me through the week. I also love sharing soup with friends, because despite my new found appreciation, even I can't stomach soup for lunch and dinner for an entire week.
Creamy Tomato Soup from MarthaStewart.com - Sometimes you need something familiar, and this soup is comfort food at its best. It is also easy, uses minimal ingredients, and is much better than anything that you can get from a can. I always use the optional garlic to give the soup another layer of flavor. Also, I strongly recommend using fire-roasted tomatoes if you can.
Creamy Chicken and Wild Rice Soup from CookingClassy.com - This soup is stick-to-your-ribs rich, which makes it perfect after a day of being out in the cold shoveling snow. However, if you want to lighten it up, you can certainly cut down the amount of butter and cream and use low-fat milk. You can also add more veggies and/or use leftover turkey instead of chicken (perfect for Thanksgiving leftovers).
Chicken Tortilla Soup from ThePioneerWoman.com - While I'm not a fan of The Pioneer Woman on television, I love this soup. It is warming but not too heavy (unless you go crazy with the toppings and add-ins). The only significant change I make to the recipe is to replace the beans with 8 oz. of frozen sweet corn, which I add near the end of the cooking time. I also don't use tortilla strips, opting instead to crush up some tortilla chips and mix them in before topping the soup with a little red onion, cilantro, cheese, and light sour cream.
Lasagna Soup from AFarmgirlsDabbles.com - I've yet to figure out how to make lasagna, but I don't feel like I need to since I have this soup for whenever I have a lasagna hankering. Rather than using Italian sausage, I use ground turkey. Also, as the recipe suggests, if you are planning on eating the soup throughout the week (or you make it ahead), you will definitely want to cook the pasta separately and add it to the soup as you eat it. This way, the pasta won't absorb all of the soup.
Are you a soup person? If so, what are your favorite recipes?