soup recipes ****🍲 Comforting Soup Collection

 

soup recipes 

🍲 Comforting Soup Collection

Here are four curated soup recipes designed for various tastes and dietary preferences.

1. Classic Roasted Tomato & Basil

A silky, elevated version of the childhood favorite. Best served with a grilled cheese sandwich.

Ingredients:

3 lbs ripe Roma tomatoes, halved

1 head of garlic, top sliced off

2 tbsp olive oil

1 large yellow onion, diced

4 cups vegetable or chicken broth

1 cup fresh basil leaves

1/2 cup heavy cream (optional)

Salt and black pepper to taste

Instructions:

Roast: Preheat oven to 400°F (200°C). Place tomatoes and the garlic head (wrapped in foil) on a baking sheet. Drizzle with oil and roast for 45 minutes.

Sauté: In a large pot, sauté the onion until translucent.

Simmer: Add the roasted tomatoes, the squeezed-out roasted garlic cloves, and the broth. Simmer for 15 minutes.

Blend: Add basil and blend until smooth using an immersion blender.

Finish: Stir in cream if using, season with salt and pepper, and serve hot.

2. Zesty Lemon Chicken Orzo

Bright, fresh, and much lighter than traditional chicken noodle soup.

Ingredients:

1 tbsp olive oil

1 lb chicken breast, shredded or diced

2 carrots, diced

2 celery stalks, diced

1 small onion, diced

6 cups chicken broth

1 cup orzo pasta

2 lemons (juiced)

2 cups fresh spinach

Fresh dill or parsley for garnish

Instructions:

Sauté: Cook onion, carrots, and celery in oil until softened.

Boil: Add chicken broth and bring to a boil.

Pasta: Add orzo and cook for about 8-10 minutes (until al dente).

Chicken: Add the cooked chicken and spinach; stir until spinach wilts.

Brighten: Remove from heat, stir in the lemon juice, and garnish with fresh herbs.

3. West African Style Peanut Soup (Maafe)

Creamy, spicy, and incredibly savory. Naturally vegan and gluten-free.

Ingredients:

1 tbsp oil

1 large onion, chopped

3 cloves garlic, minced

1 tbsp ginger, minced

1 sweet potato, peeled and cubed

1 can (15oz) crushed tomatoes

4 cups vegetable broth

3/4 cup creamy natural peanut butter

1 tsp cumin and 1/2 tsp cayenne pepper

2 cups chopped kale or collard greens

Instructions:

Base: Sauté onion, garlic, and ginger until fragrant.

Simmer: Add sweet potatoes, tomatoes, broth, and spices. Simmer until potatoes are tender (approx. 15 mins).

Cream: Whisk the peanut butter with a little hot broth in a small bowl until smooth, then stir it into the pot.

Greens: Add the kale and cook until tender. Serve over rice or with crusty bread.

4. Creamy Wild Mushroom & Thyme

Deeply earthy and sophisticated.

Ingredients:

1/4 cup butter

1 lb mixed mushrooms (Cremini, Shiitake, Oyster), sliced

2 shallots, minced

2 tsp fresh thyme leaves

3 tbsp all-purpose flour

4 cups beef or vegetable broth

1/2 cup dry white wine (optional)

1/2 cup heavy cream

Instructions:

Brown: Melt butter in a heavy pot. Add mushrooms and cook undisturbed for 5 minutes to brown them. Stir and cook for 5 more minutes.

Aromatics: Add shallots and thyme, cooking until soft.

Thicken: Stir in flour and cook for 1 minute.

Deglaze: Pour in the wine (if using) to scrape up the brown bits, then slowly whisk in the broth.

Finish: Simmer for 10 minutes. Stir in the cream and season generously with black pepper.

Tip: Most of these soups freeze beautifully. Just omit the cream or pasta before freezing and add them fresh when reheating!