Cuisine: Soup
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.
By - Prep: 20 mins
- Cook: 5 hrs 30 mins
- Yields: 4 - 6 Servings
Curried Lentil Soup with Tomatoes and Spinach
Curried Lentil Soup with Tomatoes and Spinach is a delicious and healthy soup that is perfect for a cold day. It is also a good source of protein and fiber. The soup is made with lentils, tomatoes, spinach, garlic, ginger, curry powder, and cumin. If you want a thicker soup, you can mash some of the lentils against the side of the pot with a spoon. You can also add other vegetables to the soup, such as carrots, celery, or potatoes.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Ham, Potato, and Leek Soup
This Ham, Potato, and Leek Soup has few ingredients and is quick and easy to make. You can replace the cream with stock if you want it dairy free. It's similar to Vichyssoise, though this version is served hot instead of cold.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 6 Servings
Black-Eyed Pea Ribollita
Ribollita is a Tuscan bread soup that is traditionally made from the previous day with stale bread and leftover vegetables. I made this Black-Eyed Pea Ribollita for New Year's eve. Eating black-eyed peas is meant to bring good luck for the year, and I think we could all use some. This soup is outstanding and I will be making it again. You can use any kind of beans, like cannellini beans, which are often used in Tuscan dishes.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Lemony Carrot and Cauliflower Soup
This Lemony Carrot and Cauliflower Soup is a recipe you can alter to suit your taste. It has miso paste stirred into it, which gives it a depth of flavor. I also added a splash of cream at the end, though that is optional.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Spicy Thai Coconut Chicken Soup
My friend Steve gave me this recipe for Spicy Thai Coconut Chicken Soup. It's quick to make, low in calories, and packed with flavor. Coconut milk tames the heat from the chile paste. You can adjust the heat to suit your taste.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Curried Lentil Soup
I made this Curried Lentil Soup in my Instant Pot, but as always, I have included the stovetop instructions. This soup is vegan and gluten-free and full of flavor. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate, iron, phosphorus, potassium and fiber. I dropped gave some to my step mother and she is begging me to make it again. It's really good served with naan bread.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Summer Gazpacho
Here is a post from my Gazpacho loving husband Eric!
Gazpacho, that wonderfully refreshing chilled Andalusian vegetable soup, is perfect for these late days of summer when temperatures soar and vine-ripened tomatoes are plentiful. It can be chunky or smooth but the classic way—made in a blender—always reminds me of Pedro Almodóvar’s movie Women on the Verge of a Nervous Breakdown. While I love garlic, I do not like to eat it raw so I roasted the garlic in the oven before blending it in the soup but the choice is yours. Good sherry vinegar is the most important ingredient and while you can use red wine vinegar, sherry vinegar is really the best.
- Prep: 25 mins
- Yields: 4 Servings
Chicken Pot Pie Soup for a Crowd
Over the years in my catering life, I have done many crazy events. Last weekend, I was hired to serve lunch for 35 people outside at a Springer / Cocker Field Trial event about an hour and a half north of Pasadena (north of Lake Arrowhead). I served chili on Saturday (the obvious choice) and on Sunday, this Chicken Pot Pie Soup topped with a buttermilk biscuit. It had to be something I could heat up on a camping stove. The night before I had a panic attack (common before catering!) and realized it was going to be very windy. Because I could not find a "wind guard" for my stove, my extremely handy husband, made one out of sheet metal and insisted on painting it to look nice (not necessary!). Anyway, the soup was a big hit. After all that, I made dinner for 6 on Sunday for my friend/client. I am a bit too old of all of this, given that I have a VERY scary birthday coming up soon. I spent all of yesterday recovering from the whirlwind of a weekend. I also have a 4 - 6 serving recipe for Chicken Pot Pie Soup.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 18 Servings
Tuscan White Bean and Lentil Soup
This Tuscan White Bean and Lentil Soup is easy and quick to make. It can be made in an Instant Pot, a Slow Cooker or on the stovetop. This soup calls for the rind of Parmesan cheese. The rind adds a robust flavor. You should never throw out the rinds. I keep them in a ziplock bag in the freezer. You can use it for soups, stews, risottos, tomato sauce, etc.
- Prep: 10 mins
- Yields: 6 Servings
