Category: Soup

Creamy Tomato Soup

Print Recipe

Creamy Tomato Soup

This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. GOES WELL WITH GRILLED CHEESE!
Course: Soup
Cuisine: American, Italian
Keyword: soup, vegetarian

Ingredients

  • 1/4 cup 1/2 stick unsalted butter
  • 10 sprigs thyme, tied together
  • 1 medium onion thinly sliced
  • 2 garlic cloves thinly sliced
  • 1/4 cup tomato paste
  • 2 28 ­ounce cans whole tomatoes
  • 1-2 tsp sugar divided
  • 1/4 cup or more heavy cream
  • Kosher salt, freshly ground pepper

Instructions

  • Melt butter in a large heavy pot over medium heat.
  • Add thyme, onion, and garlic.
  • Cook until onion is completely soft and translucent, 10–12 minutes.
  • Increase heat to medium­-high; add tomato paste.
  • Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
  • Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot.
  • Increase heat to high; bring to a simmer.
  • Reduce heat to medium.
  • Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
  • Remove soup from heat; let cool slightly.
  • Discard thyme sprigs.
  • Working in small batches, purée soup in a blender (or in pot with stick blender) until smooth.
  • Return to pot.
  • DO AHEAD Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
  • Stir in 1/4 cup cream.
  • Simmer soup until flavors meld, 10–15 minutes longer.
  • Season to taste with salt, pepper, and remaining 1 tsp. sugar.
  • Add more cream, if desired.

Notes

8 SERVINGS
ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
RECIPE BY Alison Roman

Silky Zucchini Soup

Print Recipe

Silky Zucchini Soup

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
at all. (A favorite of Julia's!)
Course: Soup
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion finely chopped
  • 1 garlic clove thinly sliced
  • Kosher salt
  • Freshly ground pepper
  • 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
  • 2/3 cup vegetable stock or low- sodium broth
  • Julienned raw zucchini for garnish

Instructions

  • In a large saucepan, melt the butter in the olive oil.
  • Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
  • Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
  • Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
  • Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
  • Return the soup to the saucepan and season with salt and pepper.
  • Serve it either hot or chilled, garnished with julienned zucchini.

Minestrone Soup

Print Recipe

Hearty Minestrone

Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
Course: Soup
Cuisine: Italian
Keyword: soup, vegetarian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic finely chopped
  • 1 medium yellow onion chopped
  • 6 cups low-sodium vegetable broth
  • 1 cup thinly sliced Savoy cabbage
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 large stalks of celery sliced
  • 2 medium carrots chopped
  • 1 dried bay leaf
  • 1 28-ounce can chopped tomatoes, with their liquid
  • 1 cup cooked chickpeas drained
  • 1 cup dried fusilli pasta
  • 1 15-ounce can cannellini or white beans, drained and rinsed
  • 1/4 teaspoon fine sea salt
  • 3/4 cup grated parmesan cheese
  • 1/4 teaspoon ground black pepper

Instructions

  • Heat oil in a large stockpot over medium high heat.
  • Add garlic and onion and cook until translucent, about 6 minutes.
  • Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
  • Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
  • Ladle soup into bowls and serve with cheese sprinkled over the top.

Notes

From Whole Foods

Chicken Soup à la Daly

Print Recipe

Chicken Soup à la Daly

Daly must have dictated this recipe to someone in the family at some point.
Course: Soup
Cuisine: American, Irish
Keyword: poultry, soup

Ingredients

  • 3 chicken breasts w/o skin
  • 1 big onion cut into eighths
  • Celery I like a lot – don’t chop too finely and use the tops for the stock
  • Carrots about 4 – chop not dice
  • Large can of College Inn Chicken Broth
  • Container of Uyler’s Chicken Noodle Soup Starter
  • Package of broad flat egg noodles
  • Chicken bouillon cubes
  • Small potatoes cut into small pieces

Instructions

  • In a large soup pot put chicken broth, 2 bouillon cubes, celery, onions, soup starter and 2 cups of water.
  • Boil, than lower to rolling simmer.
  • Cook slowly. About 1 hour and ½.
  • Test chicken, if soft remove and put aside.
  • Add carrots and continue cooking.
  • After another ½ hour or so lower to a slightly rolling simmer, add egg noodles about ½ package.
  • Cook for another 20 minutes.
  • Season with some pepper and Voilà! Daly’s famous chicken noodle soup.

Mushroom, Leek & Potato Soup

Print Recipe

MUSHROOM, LEEK & POTATO SOUP

This family favorite comes from the Greens Cook Book
Course: Main Course, Soup
Cuisine: American
Keyword: Vegan, vegetarian

Equipment

  • A stick blender (optional)

Ingredients

  • 3 tbs butter
  • 1 small red onion cut into ½” squares
  • 3 leeks white parts only – approx. 8 oz. sliced into ¼” thick rounds or half-rounds
  • 1 lb. potatoes quartered and thinly sliced
  • Salt
  • 6 cups vegetable stock not too sweet! We often use chicken stock
  • 1 tbs. olive oil
  • 8-12 oz. mushrooms coarsely chopped
  • ½ cup dry white or red wine
  • Pepper
  • ½ cup cream optional
  • Herbs parsley, chervil, tarragon, thyme finely chopped, or croutons for garnish.

Instructions

  • Melt 2 tbs of butter in a soup pot and add the onion and leeks.
  • Cook them over high heat for several minutes, stirring frequently, then lower the heat and add the potatoes, 1 tsp of salt, and 2 cups of the stock.
  • Cover the pot and stew the vegetables over a low heat for about 10 minutes.
  • Heat the remaining butter and the olive oil in a wide skillet.
  • Add the mushrooms and sauté them over high heat until they begin to release their juices, stirring as needed.
  • Add ½ tsp salt and the wine, and cook until the wine is reduced and syrupy.
  • Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.
  • Bring to a boil, then simmer slowly, covered, until the potatoes are completely soft (about 25 minutes).
  • Taste the soup and season with more salt, if needed, and freshly ground black pepper.
  • Add the cream, if using, and heat through. If you have a stick blender, you may purée the soup.
  • Serve with garnish.

Soupe au Pistou

Print Recipe

Soupe au Pistou (Provencale Vegetable Soup)

A favorite from Grandma Jackie — a tasty variation on minestrone from the south of France
Course: Main Course, Soup
Cuisine: French
Keyword: vegetarian

Ingredients

  • 32 oz chicken or vegetable broth
  • 3 medium potatoes 1” chunks
  • ½ lb green beans sliced
  • 3 carrots sliced
  • 1 medium onion chopped
  • salt and pepper to taste
  • ½ lb. zucchini sliced
  • 16 oz. kidney beans red or white

Flavor Mixture

  • 4 cloves garlic mashed
  • 1 6 oz can tomato paste
  • 1 Tbsp. basil crushed
  • ½ C parmesan cheese
  • ½ C parsley
  • ¼ C olive oil

Instructions

  • Bring broth to boil; add green beans, carrots, onion, salt, pepper.
  • Simmer ½ hour
  • Add zucchini, beans, potato
  • Simmer 1/2 hour more.
  • Process Flavor Mixture into smooth paste.
  • Add and heat.
  • Serve with additional parmesan.

Croutons

Print Recipe

Homemade Croutons Recipe

Make homemade croutons at home with this easy recipe.
Course: Breads, Muffins & Quickbreads, Salad, Soup
Cuisine: French
Keyword: bread, salads, soup

Ingredients

  • 6 slices regular gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
  • 3 tablespoons melted butter or olive oil
  • 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt
  • 1 teaspoon dried parsley flakes

Instructions

  • Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!

Notes

Prep time: 5 mins
Cook time: 30 minsTotal time: 35 mins
Serves: 3 CUPS
Mine typically take 30 minutes baking time total – your baking time may vary.