Soup Recipes
Miso Soup.
Ingredients:
4 cups vegetable or chicken broth
3 tablespoons miso paste
1 cup cubed tofu
1 cup sliced mushrooms
2 green onions, chopped
1 sheet nori (seaweed), torn into small pieces
1 tablespoon soy sauce
1 teaspoon sesame oil
Instructions:
In a pot, bring the vegetable or chicken broth to a simmer.
In a small bowl, whisk the miso paste with a small amount of the hot broth to dissolve it.
Add the miso mixture, tofu, mushrooms, green onions, nori, soy sauce, and sesame oil to the pot.
Simmer for 5 minutes, making sure not to boil the soup.
Serve hot.
Chicken Tortilla Soup.
Ingredients:
2 cups shredded cooked chicken
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 can diced tomatoes
4 cups chicken broth
1 cup corn kernels
1 cup black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Tortilla chips, shredded cheese, avocado, and cilantro for garnish
Instructions:
In a large pot, sauté the onion, garlic, and jalapeño pepper until softened.
Add the diced tomatoes, chicken broth, corn kernels, black beans, chili powder, and cumin to the pot.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
Stir in the shredded chicken and season with salt and pepper.
Serve hot, garnished with crushed tortilla chips, shredded cheese, avocado slices, and fresh cilantro.
Italian Wedding Soup.
Ingredients:
1/2 pound ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg, beaten
1 tablespoon olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
8 cups chicken broth
1 cup small pasta (such as orzo or acini di pepe)
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.
Serve hot.
Vietnamese Pho.
Ingredients:
8 cups beef or vegetable broth
1 onion, sliced
4 cloves garlic, minced
1 cinnamon stick
1 star anise
2 teaspoons grated ginger
2 tablespoons fish sauce
1 tablespoon soy sauce
8 ounces of rice noodles, cooked according to package instructions
Sliced beef, bean sprouts, fresh herbs (such as basil, mint, and cilantro), lime wedges, and sliced chili peppers for garnish
Instructions:
In a large pot, sauté the onion and garlic until fragrant.
Add the cinnamon stick, star anise, and grated ginger. Cook for a minute to release the flavors.
Pour in the beef or vegetable broth, fish sauce, and soy sauce.
Bring the broth to a simmer and let it cook for 15-20 minutes.
Strain the broth to remove the solid spices and onions.
Place the cooked rice noodles in serving bowls.
Ladle the hot broth over the noodles and top with sliced beef, bean sprouts, fresh herbs, lime wedges, and sliced chili peppers.
Serve hot.
New England Clam Chowder.
Ingredients:
4 slices bacon, diced
1 onion, chopped
2 stalks celery, diced
3 potatoes, peeled and diced
2 cups clam juice
2 cups milk or cream
2 cans chopped clams, drained
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions:
In a large pot, cook the diced bacon until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
Sauté the onions, celery, and potatoes in the bacon drippings until softened.
Pour in the clam juice and bring to a boil. Reduce heat and simmer until the potatoes are cooked.
In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux.
Gradually whisk in the milk or cream until smooth and thickened.
Pour the milk mixture into the pot with the vegetables and stir to combine.
Add the chopped clams and cooked bacon to the pot.
Season with salt and pepper to taste.
Heat the chowder until hot, but do not boil.
Garnish with chopped fresh parsley, if desired.
Serve hot.
Thai Coconut Chicken Soup (Tom Kha Gai).
Ingredients:
2 cups chicken broth
1 can coconut milk
2 boneless, skinless chicken breasts, thinly sliced
1 stalk lemongrass, cut into 2-inch pieces and bruised
3 slices galangal or ginger
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 red chili pepper, sliced (optional)
Fresh cilantro for garnish
Salt to taste
Instructions:
In a pot, bring the chicken broth and coconut milk to a simmer.
Add the sliced chicken, lemongrass, galangal or ginger, fish sauce, lime juice, and brown sugar to the pot.
Simmer for 10-15 minutes, or until the chicken is cooked through.
Stir in the sliced chili pepper, if using.
Season with salt to taste.
Ladle into bowls and garnish with fresh cilantro.
Serve hot.
Red Lentil Soup.
Ingredients:
1 cup red lentils
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
Juice of 1 lemon
Fresh cilantro for garnish
Salt and pepper to taste
Instructions:
Rinse the red lentils and set them aside.
In a large pot, sauté the onions, carrots, celery, and garlic until softened.
Add the diced tomatoes, vegetable broth, red lentils, ground cumin, ground coriander, turmeric, and cayenne pepper (if using) to the pot.
Bring the soup to a boil, then reduce heat and 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.
Creamy Mushroom Soup.
Ingredients:
1 pound mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions:
In a large pot, melt the butter over medium heat.
Add the mushrooms, onions, and garlic. Sauté until the mushrooms release their moisture and brown.
Sprinkle the flour over the mushrooms and stir to coat.
Pour in the vegetable or chicken broth and bring to a boil.
Reduce heat and simmer for 15 minutes.
Stir in the heavy cream and chopped thyme.
Simmer for an additional 5 minutes.
Season with salt and pepper to taste.
Ladle into bowls and garnish with chopped fresh parsley, if desired.
Serve hot.
Corn Chowder with Bacon.
Ingredients:
4 slices bacon, diced
1 onion, chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
4 cups chicken broth
2 cups corn kernels
1 cup milk or cream
2 tablespoons all-purpose flour
Salt and pepper to taste
Chopped green onions for garnish (optional)
Instructions:
In a large pot, cook the diced bacon until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
Sauté the onions and garlic in the bacon drippings until softened.
Stir in the diced potatoes and chicken broth. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, or until the potatoes are cooked.
Add the corn kernels to the pot and simmer for an additional 5 minutes.
In a separate bowl, whisk together the milk or cream and flour until smooth.
Slowly pour the milk mixture into the pot, stirring constantly.
Continue cooking for 5 minutes, or until the soup has thickened.
Season with salt and pepper to taste.
Ladle into bowls and garnish with chopped green onions, if desired.
Serve hot.
Pumpkin Soup.
Ingredients:
2 cups pumpkin puree
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
1 cup coconut milk
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Pumpkin seeds and fresh thyme for garnish (optional)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the onions and garlic. Sauté until softened.
Stir in the pumpkin puree, vegetable or chicken broth, coconut milk, ground cumin, ground cinnamon, and ground nutmeg.
Bring the soup to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Ladle into bowls and garnish with pumpkin seeds and fresh thyme, if desired.
Serve hot.
