Soup Recipes
Broccoli Cheddar Soup.
Ingredients:
2 cups broccoli florets
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cups vegetable broth
2 cups shredded cheddar cheese
1 cup milk or cream
2 tablespoons butter
Salt and pepper to taste
Instructions:
In a large pot, melt the butter over medium heat.
Add the onions, carrots, and celery. Sauté until softened.
Add the broccoli florets and vegetable broth. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Return the soup to the pot and stir in the shredded cheddar cheese until melted.
Stir in the milk or cream and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Serve hot.
Corn and Potato Chowder.
Ingredients:
2 cups corn kernels
3 potatoes, peeled and diced
1 onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
1 cup milk or cream
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions:
In a large pot, melt the butter over medium heat.
Add the onions and garlic. Sauté until fragrant.
Stir in the diced potatoes and corn kernels, and cook for 5 minutes.
Sprinkle the flour over the vegetables and stir to coat.
Pour in the vegetable broth and bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the potatoes are cooked.
Stir in the milk or cream and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley.
Serve hot.
Moroccan Spiced Carrot Soup.
Ingredients:
1 pound carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1 can of coconut milk
2 tablespoons olive oil
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 and garlic. Sauté until softened.
Stir in the ground cumin, coriander, and cinnamon, and cook for an additional minute.
Add the chopped carrots and vegetable broth. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the carrots are tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Return the soup to the pot and stir in the coconut milk.
Heat for an additional 5 minutes.
Squeeze in the lemon juice and season with salt and pepper.
Garnish with fresh cilantro before serving.
Serve hot.
Mexican Tortilla Soup.
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and chopped
1 red bell pepper, chopped
1 can diced tomatoes
4 cups vegetable broth
1 can black beans, drained and rinsed
1 cup corn kernels
1 tablespoon chili powder
1 teaspoon ground cumin
Juice of 1 lime
Tortilla chips for garnish
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
In a large pot, sauté the onions, garlic, jalapeño, and red bell pepper until softened.
Stir in the diced tomatoes and vegetable broth. Bring to a boil.
Reduce heat and add the black beans, corn kernels, chili powder, and ground cumin.
Simmer for 15-20 minutes to allow the flavors to meld together.
Squeeze in the lime juice and season with salt and pepper.
Ladle into bowls and garnish with crushed tortilla chips and fresh cilantro.
Serve hot.
Italian Sausage and White Bean Soup.
Ingredients:
1 pound Italian sausage, casings removed
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
4 cups chicken broth
1 can diced tomatoes
2 cans white beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
In a large pot, cook the Italian sausage over medium heat until browned. Break it up into small pieces.
Add the onions, carrots, celery, and garlic. Sauté until the vegetables are tender.
Stir in the chicken broth, diced tomatoes, and white beans.
Add the dried basil, dried oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes to allow the flavors to meld together.
Adjust the seasoning if needed.
Ladle into bowls and garnish with fresh parsley, if desired.
Serve hot.
Thai Tom Yum Soup.
Ingredients:
4 cups vegetable or chicken broth
2 stalks lemongrass, cut into 2-inch pieces and bruised
4 kaffir lime leaves
1-inch piece of galangal or ginger, sliced
1 cup mushrooms, sliced
1 tomato, diced
2 tablespoons fish sauce (omit for a vegetarian version)
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon chili flakes (adjust to taste)
Fresh cilantro for garnish
Salt to taste
Instructions:
In a large pot, bring the vegetable or chicken broth to a boil.
Add the lemongrass, kaffir lime leaves, and galangal or ginger to the pot.
Reduce heat and simmer for 10 minutes to infuse the broth with the flavors.
Remove the lemongrass, kaffir lime leaves, and galangal or ginger from the pot.
Stir in the mushrooms, tomato, fish sauce (if using), lime juice, soy sauce, sugar, and chili flakes.
Simmer for an additional 5 minutes, or until the mushrooms are cooked.
Season with salt to taste.
Ladle into bowls and garnish with fresh cilantro.
Serve hot.
Potato and Leek Soup with Bacon.
Ingredients:
4 leeks, white and light green parts only, sliced
4 potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup milk or cream
4 slices bacon, cooked and crumbled
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 sauté until softened.
Stir in the diced potatoes and vegetable or chicken broth.
Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender or transfer the soup to a blender to puree until smooth.
Stir in the milk or cream and heat for an additional 5 minutes.
Season with salt and pepper to taste.
Serve hot, garnished with crumbled bacon and chives (if desired).
Spinach and Orzo Soup.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 cup orzo pasta
4 cups fresh spinach
1 teaspoon dried thyme
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 onions, carrots, celery, and garlic. Sauté until softened.
Pour in the vegetable or chicken broth and bring to a boil.
Add the orzo pasta and cook according to the package instructions.
Stir in the fresh spinach and dried thyme, and cook until the spinach is wilted.
Season with salt and pepper to taste.
Ladle into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot.
Coconut Curry Lentil Soup.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup dried red lentils
1 can of coconut milk
4 cups vegetable broth
Juice of 1 lime
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
Heat the vegetable oil in a large pot over medium heat.
Add the onions, carrots, celery, and garlic. Sauté until softened.
Stir in the curry powder, ground cumin, and ground turmeric, and cook for an additional minute.
Add the dried red lentils, coconut milk, and vegetable broth to the pot. Bring to a boil.
Reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
Squeeze in the lime juice and season with salt and pepper.
Garnish with fresh cilantro before serving.
Serve hot.
Gazpacho.
Ingredients:
4 ripe tomatoes, chopped
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1 small red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 cup tomato juice
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions:
In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic cloves, olive oil, red wine vinegar, and tomato juice.
Pulse until smooth.
Season with cayenne pepper, salt, and pepper. Adjust the seasonings to your taste.
Transfer the gazpacho to a bowl and refrigerate for at least 2 hours, or until chilled.
Stir before serving.
Garnish with fresh basil leaves, if desired.
Serve cold.
