Cuisine: Soup
Creamy Cowboy Soup
Hearty, rustic soups are the epitome of comfort food. Perfect for chilly days, their rich flavors and satisfying textures can warm you from the inside out. Creamy Cowboy Soup is a prime example, featuring a comforting blend of ground beef, bacon, ranch-style beans, corn, and potatoes, all simmered in a creamy broth.
By - Prep: 20 mins
- Cook: 30 mins
- Yields: 8 Servings
Corn Chowder with Miso and Scallions
This Corn Chowder with Miso and Scallions takes a fresh approach. Instead of relying on dairy for creaminess, the vegetables get puréed, which enhances the corn's sweetness and the potato's earthiness. The miso's rich umami flavor replaces the need for traditional ingredients like salt pork or chicken broth, resulting in a vegetarian-friendly yet deeply satisfying soup.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Chile Rellenos Soup
Chile Rellenos Soup is a creamy and cheesy soup inspired by the classic Mexican Chile Rellenos. Roasted poblano peppers, cheese, and chicken capture the flavors of the traditional dish in an easier-to-make format. To make it easier, I used rotisserie chicken and topped with with crushed tortilla chips. It's really delicious.
- Prep: 25 mins
- Cook: 25 mins
- Yields: 6 Servings
Tomato Soup
This Tomato Soup is really delicious and so simple to make. The surprise ingredient is Acini di Pepe Pasta, which is a tiny, round pasta that translates to "seeds of pepper" in Italian, though they are much smaller than actual peppercorns. They are classified as pastina, or "little pasta," and are often used in broth-based soups like Italian Wedding Soup.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Marcella Hazan’s Rice & Smothered Cabbage Soup
Marcella Hazan's Rice & Smothered Cabbage Soup features slow-cooked cabbage and onions. The sugar in the vegetables caramelize and become tender and sweet. You then add Italian Arborio rice and simmer it longer. Don't let the simplicity of the ingredients fool you. This soup is complex in flavor and satisfyingly comforting
- Prep: 20 mins
- Cook: 2 hrs 5 mins
- Yields: 2 Servings, or 4 - 6 Servings as a side
Ratatouille Lentil Soup
This Ratatouille Lentil Soup is from Lidey Heuck's brand new fabulous cookbook. The vegetarian soup is hearty, healthy, and filling due to the protein-packed lentils. It makes a big batch that freezes really well, so you can have it at the ready on those days you are just too tired to cook.
- Prep: 35 mins
- Cook: 40 mins
- Yields: 8 Servings
Pasta e Fagioli
Pasta e Fagioli is a classic Italian soup made with pasta, beans, and vegetables. It is a hearty soup that is perfect for a cold winter day. There are many different variations of Pasta e Fagioli, and in fact, I have three other Pasta e Fagioli recipes on this blog! This one has a creamy texture from puréeing a can of white Beans.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 4 - 6 Servings
Hungarian Mushroom Soup
I happen to love mushrooms and made this Hungarian Mushroom Soup. It’s so delicious and comforting. The mushrooms are sautéed in butter until softened, then simmered in broth with onions, paprika, and other spices until thickened and finished with sour cream. It takes no time to prepare and I served it with crusty bread.
- Prep: 10 mins
- Cook: 35 mins
- Yields: 6 Servings
Stuffed Cabbage Soup
You know those days when you get home from work and you wonder what on earth to make for dinner? While rummaging through the fridge and pantry, I had everything to make this Stuffed Cabbage Soup. Stuffed cabbage often has a touch of cinnamon. I actually cut the cinnamon in half. You could also use ground chicken or turkey instead of the ground beef. This soup is really good, my husband LOVED it. It also freezes well. Cabbage has an impressive nutrient, which is rich in vitamin C, fiber, and vitamin K. Some research suggests that it may have health benefits that include supporting digestion and heart health, among others. Eat more cabbage!
- Prep: 20 mins
- Cook: 50 mins
- Yields: 6 Servings
Chicken Tortilla Soup
This Chicken Tortilla Soup is from The New York Times. This is a nontraditional method. There are many variations of tortilla soup. This one is made in a slow-cooker, but I have also included the stovetop version. The soup gets its depth of flavor from roasting the tomatoes, onions, jalapeños, and garlic until they become charred. It's then put in a slow-cooker with the chicken for about 5 hours. To me the toppings are key. I like adding fried tortilla strips, avocado, cheese, cilantro, etc. I also have another version on this blog here.
- Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 4 - 6 Servings
