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Hot cocoa, hot apple cider, risotto, chili, polenta, baked apples, warm tapioca, oatmeal . . . .

And I'm only just starting on the tip of the (melting) iceberg . . . .

I have to add, I also love grilled ham and cheese with tomato soup. Of course, you have to dunk the sandwich into the soup to get the full effect :)

I've posted this before. Sorry If you read it earlier.

This one is a quick, easy, and comforting winter soup.

Heat a family sized can of concentrated tomato soup in a big stock pot with some black pepper and rosemary to taste (if you use water to un-concentrate the soup, you will be struck down immediately. To avoid this, use milk, whole milk, please.)
Fry a half pound or so of bacon, chop the fried bacon and put it into the stock pot; leave the grease in the pan.
Cook a few stalks of chopped celery in the bacon grease until they are soft, but still have some crunch and toss them into the pot.
Shred a half pound or so of sharp cheddar cheese.
At this point you will be able to hear your arteries slamming shut.
Ignore them.
Set the cheese aside and continue cooking the soup, stirring occasionally.

When the stirring has exhausted you to the point of hunger, ladle some soup into a bowl an stir in a generous handful of the cheese. Break off a big chunk of crusty bread, and pour yourself a porter, or something else dark enough for winter, and sharp enough to cut the fat.
Turn the stereo on and put in something like "Blues In The Dark" (The version from the Kansas City-The Original Motion Picture Soundtrack will work well.)

You'll get extra points if you eat it in front of a crackling fire and take your first bite about five seconds after the saxophone starts.

I just love hot tea or hot chicken matzo ball soup...any hot liquid will do it. Soothing and warm at the same time!

Hillary
Chew on That

gumbo, gumbo, gumbo.......chicken/sausage, shrimp/orkra or sausage and anything else you want to throw in the pot. (using a turkey carcass and sausage isn't bad either) making the roux is the most difficult part, you will need to stir it constantly for 30-45 minutes or you can buy prepared roux which is actually pretty good.

Good ole British beef stew with root vegetables in a thick gravy and herbed dumplings.