Category: Soup

Butternut Squash Soup

  • 1 1/2 Tbsp butter
  • 1/2 onion shredded
  • 2 cloves garlic
  • 2 springs fresh thyme
  • 4 C chicken stock
  • 3- 4 lbs butternut squash, peeled 1″ cubes
  • 1/2 cube chicken bouillon
  • 1 pinch of ground cumin
  • 1 pinch of ground allspice
  1. Melt butter in large pot over medium heat; add onion, garlic, and thyme until onion is soft.
  2. Add squash and chicken stock on simmer. Cook until squash is tender.
  3. Add in crumbled bouillon, cumin, allspice, salt and pepper.
  4. Remove from heat; use immersion blender until smooth.

Cauliflower Soup

Ingredients

  • 4 cups cut cauliflower (1 large head)
  • 4 cloves minced garlic
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 3 cups shredded cheddar cheese
  • 2 Tbsp butter
  • options: add 1/3 cup of onion (with garlic), substitute or mix with broccoli
  • Top with bacon or more cheese

Instructions:

  • In a Dutch oven over medium heat, sauté garlic for one minute in butter, until fragrant
  • Add chicken stock, heavy cream, and chopped cauliflower; increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender
  • Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside
  • Use an immersion blender to puree the soup with the remaining cauliflower
  • Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
  • Remove from heat. Add the reserved cauliflower florets back to the soup.

https://www.wholesomeyum.com/cauliflower-cheese-soup-recipe/

Spicy Bean Soup

This will make about 12 – 15 servings.

1 onion
2 Jalapeno peppers
8 cups vegetable broth
6 oz 15 bean mix (dry)
6 oz split red lentils (dry)
4 oz black eyed peas (dry)
1 large can chopped tomatoes
1 regular can of chick peas (garbanzo beans)
6 cloves of garlic
lemon juice – about 1/4 cup
Plenty of seasoning, chalupa hot sauce, cayenne pepper – to suit your
heat preference!!

Lightly pan fry the onion. Add all the other ingredients. Bring to a
strong boil then simmer for at least two hours before serving – about 4
is probably better if you can. Keep adding broth if it gets too thick. I
have never soaked the dry ingredients before cooking but I imagine if
you do you can reduce the cooking time.

I often mix beef and vegetable broth for a meatier soup. Bacon is a good
addition, as is barley or noodles or really any other available veggies.
You can also make this as a stew in the hot pot – add chicken or pork
and use less stock and more tomato for a thicker base.

Chicken Noodle Soup

  • Yield 8 servings

Ingredients:

1 tablespoon butter
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 pinch salt
1/4 teaspoon fresh thyme leaves
2 tablespoons melted chicken fat
2 quarts roasted chicken stock (see homemade recipe)
4 ounces uncooked wide egg noodles
2 cooked boneless chicken breast halves, cubed
1 pinch cayenne pepper (optional)

Directions:

Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
Stir in roasted chicken broth and bring to a boil.
Season to taste with salt, if necessary; stir in egg noodles and cook until tender, about 5 minutes.
Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper, salt and black pepper to taste

Chicken Stock

Ingredients:

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup (sugar free option)
2 quarts cold water, or more as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. (Cook Chicken- 20 mins for each lb plus 15 mins.)
Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
As broth simmers, occasionally skim off and discard any foam that rises to the surface.
Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Creamy Taco Soup

Ingredients:

  • 2 lb ground beef or turkey or chicken
    • 1 tbsp oil (if using chicken)
  • 2 bundles of green onions diced (or large onion)
  • 4-5 cloves garlic minced
  • 1 yellow or red bell pepper diced
  • 1 (10 oz) can Rotel tomatoes and 1 large tomato, chopped
  • 1 (8 oz) pkg cream cheese and 1 cup heavy cream
  • 4 tablespoons of my taco seasoning (see recipe)
  • 1 box of beef broth (32oz)
  • Optional toppings: lime, cheese, avocado, cilantro, sour cream, or jalapeno

Instructions:

  • In a large pan, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
  • Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
  • Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
  • Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
  • https://gimmedelicious.com/creamy-taco-soup/

Avocado Chicken Soup

Ingredients:
1 lb boneless skinless chicken breasts, chopped into pieces
1 Tbsp vegetable oil
1 cup chopped green onions
1 jalapeño, finely chopped
2 cloves garlic, minced
32 oz carton chicken broth
1 tsp ground cumin
1/2 tsp kosher salt or to taste
1/3 cup chopped cilantro
3 Tbsp fresh lime juice
2 large avocados, pits removed, scooped out of the shell
1 Roma tomato, diced (or you could top with salsa)
Tortilla chips, monterey jack cheese, sour cream for serving (optional)

Instructions:
1. Heat the oil in a large sauce pot over medium heat.
2. Add the onions, jalapeño and garlic. Saute about 2 minutes until the onion has started to soften.
3. Add in the chicken breasts, cumin, and chicken broth. Let simmer until the chicken is cooked through, 10-15 minutes (it depends on how thick the pieces of chicken were).
4. Remove the chicken from the pot, then shred it into smaller pieces when it has cooled enough to handle.
5. Use immersion blender, add cilantro and 1 ½ of the avocados into the pot and puree until creamy.
6. Season to taste with salt and pepper (I added 1/2 tsp kosher salt but add more if you use reduced-sodium broth).
7. Stir in the chicken and lime juice.
8.Garnish with the remaining 1/2 of chopped avocado, tortilla chips, cheese, salsa or fresh tomato, additional chile, etc etc.

http://tiphero.com/avocado-chicken-tortilla-soup/

Tomato Basil Soup

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil

Preparation

  1. In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
  2. Add chili flakes and garlic and cook another 5 minutes.
  3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
  4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
  5. Remove from heat and use an immersion blender to puree the soup.
  6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
  7. Stir in chopped basil

http://tiphero.com/tomato-basil-soup/