Soup Recipes
Tomato Basil Soup.
Ingredients:
4 large tomatoes, diced
1 onion, chopped
3 garlic cloves, minced
1 cup vegetable broth
1/2 cup fresh basil leaves, chopped
1/4 cup heavy cream
Salt and pepper to taste
Instructions:
In a large pot, sauté the onions and garlic until translucent.
Add the diced tomatoes and cook for 5 minutes.
Pour in the vegetable broth and bring to a simmer.
Add the basil leaves and season with salt and pepper.
Let the soup simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and heat for an additional 2 minutes.
Serve hot and garnish with fresh basil leaves.
Chicken Noodle Soup.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
4 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, chopped
2 garlic cloves, minced
1 cup egg noodles
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions:
In a large pot, sauté the onions and garlic until fragrant.
Add the carrots and celery, and cook for 5 minutes.
Pour in the chicken broth and bring to a boil.
Add the shredded chicken and egg noodles to the pot.
Reduce the heat and let the soup simmer for 15-20 minutes, or until the noodles are cooked.
Season with salt and pepper to taste.
Stir in the fresh parsley just before serving.
Serve hot.
Lentil Soup.
Ingredients:
1 cup dried lentils
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper to taste
Instructions:
Rinse the lentils and set them aside.
In a large pot, sauté the onions and garlic until golden.
Add the carrots and celery, and cook for an additional 5 minutes.
Stir in the lentils, vegetable broth, and diced tomatoes.
Add the cumin, paprika, turmeric, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender.
Adjust the seasoning if needed.
Serve hot.
Potato Leek Soup.
Ingredients:
4 leeks, white and light green parts only, sliced
4 potatoes, peeled and diced
4 cups vegetable broth
1 cup whole milk
2 tablespoons butter
Salt and pepper to taste
Chives for garnish (optional)
Instructions:
In a large pot, melt the butter over medium heat.
Add the sliced leeks and cook until softened about 5 minutes.
Add the diced potatoes and vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to puree the soup until smooth.
Stir in the whole milk and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Garnish with chopped chives, if desired.
Serve hot.
Minestrone Soup.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can diced tomatoes
4 cups vegetable broth
1 can kidney beans, drained and rinsed
1 zucchini, diced
1 cup small pasta (such as macaroni or ditalini)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese for garnish (optional)
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
Stir in the diced tomatoes and vegetable broth. Bring to a boil.
Reduce the heat and add the kidney beans, zucchini, pasta, dried basil, and dried oregano.
Simmer for 15-20 minutes, or until the pasta is cooked and the flavors have melded together.
Season with salt and pepper to taste.
Ladle into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot.
Butternut Squash Soup.
Ingredients:
1 butternut squash, peeled, seeded, and diced
1 onion, chopped
2 carrots, diced
3 garlic cloves, minced
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream
Salt and pepper to taste
Pumpkin seeds for garnish (optional)
Instructions:
In a large pot, sauté the onions and garlic until translucent.
Add the diced butternut squash and carrots, and cook for 5 minutes.
Pour in the vegetable broth and bring to a boil.
Reduce the heat and simmer for 20-25 minutes, or until the squash and carrots are tender.
Use an immersion blender to puree the soup until smooth.
Stir in the ground cinnamon, ground nutmeg, and heavy cream.
Season with salt and pepper to taste.
Serve hot and garnish with pumpkin seeds, if desired.
Corn Chowder.
Ingredients:
4 cups fresh or frozen corn kernels
1 onion, chopped
2 celery stalks, chopped
2 potatoes, peeled and diced
4 cups vegetable broth
1 cup milk
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup chopped fresh parsley
Salt and pepper to taste
Crumbled bacon for garnish (optional)
Instructions:
In a large pot, melt the butter over medium heat.
Add the onions and celery, and cook until softened about 5 minutes.
Stir in the diced potatoes, corn kernels, and vegetable broth.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are cooked.
In a small bowl, whisk together the milk and flour until smooth.
Slowly pour the milk mixture into the pot while stirring constantly.
Continue cooking for an additional 5 minutes, or until the soup has thickened.
Stir in the chopped parsley and season with salt and pepper.
Ladle into bowls and garnish with crumbled bacon, if desired.
Serve hot.
Thai Coconut Curry Soup.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
2 tablespoons Thai red curry paste
1 can of coconut milk
4 cups vegetable broth
1 cup mushrooms, sliced
1 cup cooked chicken or tofu, diced (optional)
Juice of 1 lime
Fresh cilantro for garnish
Salt to taste
Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the onions and garlic, and sauté until fragrant.
Add the red bell pepper and zucchini, and cook for 3-4 minutes.
Stir in the Thai red curry paste and cook for an additional minute.
Pour in the coconut milk and vegetable broth, and bring to a simmer.
Add the mushrooms and cooked chicken or tofu (if using), and let the soup simmer for 10-15 minutes.
Squeeze in the lime juice and season with salt to taste.
Garnish with fresh cilantro before serving.
Serve hot.
Italian Wedding Soup.
Ingredients:
1/2 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 egg, beaten
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
6 cups chicken broth
1 cup acini di pepe pasta or other small pasta
4 cups fresh spinach
Salt and pepper to taste
Instructions:
In a bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, and beaten egg. Form into small meatballs.
In a large pot, heat the olive oil over medium heat and brown the meatballs on all sides. Remove from the pot and set aside.
In the same pot, sauté the onions, carrots, celery, and garlic until softened.
Pour in the chicken broth and bring to a boil.
Add the meatballs and pasta to the pot, and cook according to the pasta package instructions.
Stir in the fresh spinach and cook until wilted.
Season with salt and pepper to taste.
Ladle into bowls and serve hot.
Moroccan Lentil and Chickpea Soup.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 cup dried red lentils
1 can chickpeas, drained and rinsed
4 cups vegetable broth
Juice of 1 lemon
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
Heat the olive oil in a large pot over medium heat.
Add the onions, carrots, celery, and garlic, and sauté until softened.
Stir in the ground cumin, coriander, turmeric, and cinnamon, and cook for an additional minute.
Add the dried red lentils, chickpeas, and vegetable broth to the pot. Bring to a boil.
Reduce the heat and let the soup simmer for 20-25 minutes, or until the lentils are tender.
Squeeze in the lemon juice and season with salt and pepper.
Garnish with fresh cilantro before serving.
Serve hot.
