Category Archives: soup

Sonja’s Cheeseburger Soup

This recipe was given to me by my amazing friend Krista.  She says when she shares this recipe with other people they love it…kids too!  Krista makes her soup with ground chicken and chicken broth.  I made the ground beef version.  Everyone in our house gobbled it up! Who knew that adding ketchup and mustard to a soup would be so good! A perfect soup on a cold night.  

1 lb lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 teaspoons garlic
3 cups beef broth
2 cups diced potatoes
1 teaspoon basil
3 tablespoons butter
1/4 cup flour
1 1/2 cups milk
2 cups shredded cheddar cheese
1/4 cup ketchup
2 tablespoons mustard

1.  Brown together ground beef, onions, celery and carrots until ground beef is cooked and the vegetables are tender.
2.  Stir in beef broth, potatoes and basil.
3.  In a small saucepan melt butter.  Whisk in flour and slowly add milk until thickened. Stir in cheddar cheese, ketchup and mustard. Add to soup.
5.  Serve with a crusty French loaf.  Garnish with chopped pickles.

Corn and Vegetable Chowder

I love making soups since it’s a great way for the kids to eat their vegetables. This one is packed full of goodness and it’s an amazing recipe.  Seriously, you never fail taking a soup recipe from Norene Gilletz. This is taken from her cookbook “MealLeaniYumm!”.   This soup reheats and freezes well.  Do not boil. Yield: about 12 servings

1 tbsp canola oil
2 large onions, chopped
3 stalks celery, chopped
3 to 4 carrots, chopped
2 tbsp flour
6 cups vegetable broth (or 1 tbsp instant pareve soup mix plus 6 cups water)
3 potatoes, peeled and diced
6 cups frozen corn kernels (1kg/2lb)
1 1/2 cups frozen green peas
1 bay leaf
1/2 tsp dried basil and/or thyme 
Salt and pepper, to taste
1 1/2 cups skim or 1% milk (approximately)*
3 ripe tomatoes, peeled, seeded and diced*
3 to 4 tbsp, chopped fresh dill
3 green onions, chopped

1. In a large saucepan, heat oil over medium heat.  Add onions, celery and carrots.  Sauté on medium heat, stirring occasionally, until onions are tender, about 6 to 8 minutes. (If necessary, add a little water to prevent sticking.) Stir in flour and cook 1 minute longer.
2. Slowly add broth and stir until smooth.  Add potatoes, corn, peas, bay leaf, basil and/or thyme.  Add salt and pepper to taste.  Bring to a boil.  Cover, reduce heat and simmer for 20 minutes, until potatoes are tender.  Discard bay leaf.
3. Remove about 3 cups of vegetables from the pot with a slotted spoon and place them in the processor.  Process until coarsely puréed. Return mixture to the saucepan and stir in milk.  If soup is too thick, add a little more milk.  If soup is too thin, purée some more of the veggies.  Add tomatoes and simmer for 4 to 5 minutes, until heated through.  Do not boil.  Add dill and green onions.  Adjust seasonings to taste.

* The color of this soup will be nicer with 1% milk, but the fat content is lower if you use skim milk. Evaporated skim milk can be substituted.
* To peel and seed fresh tomatoes: Cut out the stem end using the point of a sharp knife.  Plunge tomatoes into a pot of boiling water.  Cook for 20 seconds.  Pour off water and add cold water immediately to tomatoes to cover completely.  Skins will slip off easily.  Cut in half and squeeze gently to remove seeds.  

Southwestern-style Chicken Soup with Barley

This soup is more like a stew.  It is super tasty!  This recipe is taken from “The Epicurious Cookbook – More than 250 of our best-loved four-fork recipes” by Tanya Steel and the editors of Epicurious. Give yourself time to make this as the barley needs to simmer in the soup for 45 minutes.  The book suggests for a meatless meal, simply omit the chicken and substitute vegetable broth for the chicken stock.  You can even bump up the bean count for additional protein – and extra fiber.  

3 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
4 boneless skinless, chicken breast halves
2 medium onions, chopped
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes with their liquid
5 1/2 cups chicken stock or low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1/2 cup medium pearl barely
1 (4-ounce) can diced mild or hot green chilies
1 tablespoon tomato paste
1 cups frozen corn kernels, thawed

1.  In a small bowl, whisk together the lemon juice, 1 tablespoon vegetable oil, 1 tablespoon chili powder, 1/2 teaspoon cumin, and the garlic powder.  Place the chicken breasts in a large bowl.  Add the lemon juice mixture and toss to thoroughly coat the chicken.
2.  In an 8-quart Dutch oven over moderate heat, warm 1 tablespoon vegetable oil.  Add the chicken and cook, turning once or twice, until browned and cooked through, about 12 minutes total.  Transfer the chicken to a plate. 
3.  Add the remaining 1 tablespoon vegetable oil along with the onions and garlic to the Dutch oven and saute, stirring occasionally, until the onions are translucent, about 6 minutes.  Add the black pepper along with the remaining 1 tablespoon chili powder and the remaining 1 teaspoon cumin and cook, stirring frequently, for 2 minutes.  Add the tomatoes, and their liquid, chicken stock, black beans, barley, chilies, and tomato paste and bring to a boil, stirring occasionally.  Reduce the heat to moderately low, cover, and simmer until the barley is tender, about 45 minutes.  
4.  Cut or tear the chicken into bite-size pieces.  Once the barley is tender, stir the chicken into the soup along with the corn, and cook until heated through, about 3 minutes.  Season with salt and pepper and serve.
Yield: Makes 8 servings

Roasted Squash Soup with Apple and Brie

This is one of my favorite soups.  Make sure you give yourself enough time to make this as you have to roast the butternut squash for 45 minutes and the soup needs to simmer for 40 minutes. (Obviously making this a great make-ahead soup for guests). I took this recipe from “The Best of Bridge Presents – A Year of the Best”.  The added brie in this soup is wonderful!  Enjoy on a cold night.

1 large butternut squash
1 carrot
1 medium onion
1 leek, white portion only
2 Tbsp butter
8 cups (2 L) chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar
salt and freshly ground pepper
8 ox. (250 g) Brie cheese
snipped chives

1.  Cut squash in half lengthwise and remove seeds.  Place cut-side down on pan and bake at 350F (180C) until tender, about 45 minutes (or microwave cut-side down in a small amount of water, covered, about 10 minutes). 
2.  Chop carrot, onion and leek into 1 inch (2.5 cm) pieces and place in large pot.  Gently saute in butter.  Do not brown.  Scrape flesh from cooked squash and add to vegetables.  Add stock and bring to boil.
3.  Add apple, bay leaf and sugar to stock mixture.  Simmer, uncovered, for 40 minutes.  Remove bay leaf and puree soup in batches.  Season with salt and pepper to taste.
4.  Slice off outer skin of Brie and cut into 1/2 inch (1.5 cm) pieces.  Place cheese in bottom of soup bowls and fill with hot soup.  Garnish with chives.
Serves 6-8

Onion Soup with loads of Thyme and Giant Gruyere Crostini

This onion soup is the best recipe I have ever made.  I doubled this recipe for 4 people and it was enough.  I cut the ciabatta bread into cubes and I used mozzarella cheese.  If you have a mandolin, use it to cut the onions, it makes more uniform slices, plus it’s faster. This recipe is taken from the Epicurious website.

1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2 inch thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyere cheese

1. In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. 

2.  Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

3.  Preheat the oven to broil. Arrange a rack in the middle of the oven.
Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

4.  Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.

Corn and Potato Soup

This is another great soup recipe from Ken’s Soup Krazy by Ken Kostick.  This soup is super fast to make, boil your potatoes first, then get everything chopped and into your soup pot. I used my food processor instead of a hand blender with good results.

2 cloves garlic, chopped
1 medium onion, chopped
2 cups mashed or diced cooked potatoes
2 cups corn
1 red bell pepper, chopped
1 tbsp dijon mustard
1/2 tsp dried basil
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp white pepper
6 cups vegetable or chicken stock

1.  in a large soup pot, combine the onion, garlic, potatoes, corn, red pepper, mustard, basil, chili powder, salt, white pepper and stock.  Bring to a boil; reduce heat and simmer for 10 minutes.  Using a hand blender, puree until smooth.  Serve hot. 
Serves 6

Hamburger and Chili Soup

I’ve now decided to try the library for some new recipes and I found this gem of a cookbook, Ken’s Soup Krazy by Ken Kostick.  A chef known for his great soups!  Even though I have to take my great find back, I will always have the recipes here.  My husband said this was one of his favorites.  I used ground chicken since I don’t eat red meat, and ground turkey wasn’t available at my grocery store that day. 

1/2 lb lean ground beef
1 28-oz can stewed tomatoes, diced
2 stalks celery, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 carrot, shredded
2 cloves garlic, chopped
1/2 cup cooked red beans
1 tbsp chili powder
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp hot pepper flakes
1 bay leaf
7 cups low-fat vegetable stock
1/2 cup chopped fresh coriander

1.  In a large soup pot, saute the ground beef for 5 minutes or until no longer pink.  Remove and drain on paper towel.  In the same pot, combine the stewed tomatoes and their juice, celery, red pepper, onion, carrot, garlic, beans, chili powder, basil, salt, black pepper, hot pepper flakes, bay leaf and stock.  Bring to a boil; reduce heat and simmer 10 minutes.  Remove the bay leaf.  Garnish with coriander and serve immediately.  

Serves 8
Variation: Replace the lean ground beef with lean ground turkey.

Red and Yellow Bell Pepper Soup

This recipe was taken from “The Complete Light Kitchen” by Rose Reisman. This soup is wonderful!! It looks good and it tastes great. I used this soup as an appetizer for 6 people but I will definitely be making it as a main meal. 

2 tsp vegetable oil
2 tsp minced fresh garlic
1 1/2 cups chopped onion
1 1/4 cups chopped carrot
1/2 cup chopped celery
4 cups chicken or vegetable stock
1 1/2 cups peeled diced potato
Freshly ground black pepper to taste
2 red bell peppers, roasted
2 yellow bell peppers, roasted
1/4 cup chopped cilantro, dill or basil

1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic, onion, carrot and celery. Cook for 8 minutes or until the vegetables are softened, stirring occasionally.
2. Add the stock and potato. Bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the carrots and potatoes are tender.
3. Purée the red peppers in a food processor until smooth. Add half the soup mixture and process until smooth. Season with black pepper and pour into a serving bowl.
4. Rinse out the food processor. Purée the yellow peppers until smooth. Add the remaining soup to the yellow pepper purée and process until smooth. Season with black pepper and pour into another serving bowl.
5. To serve, ladle some of the red pepper soup into one side of an individual serving bowl while, at the same time, ladling some of the yellow pepper soup into the other side of the bowl. Garnish with a sprinkle of cilantro.

Roasting Bell Peppers
Cut bell peppers in half and remove ribs and seeds. Lay the peppers out on a baking sheet and place (6 inches) under the broiler for 15 to 20 minutes, turning several times until charred on all sides. Alternatively, you can use a barbecue on medium-high heat. Place in a bowl and cover tightly with plastic wrap; let cool and remove skin.

Gypsy Soup

A great bowl of soup on a cold night. I used about 5 cups of water instead of 3 since there wasn’t enough broth once all the vegetables were added. This recipe is taken from The New Moosewood Cookbook by Mollie Katzen.

2 medium-sized ripe tomatoes
2 Tbs. olive oil
2 cups chopped onion
3 medium cloves garlic, crushed
1 stalk celery, minced
2 cups peeled, diced sweet potato
1 tsp. salt
2 tsp. mild paprika
1 tsp. turmeric
1 tsp. basil
A dash of cinnamon
A dash of cayenne
1 bay leaf
3 cups of water
1 medium bell pepper, diced
1 1/2 cups cooked chickpeas

1. Heat a medium-sized saucepan of water to boiling. Core the tomatoes, and plunge them into the boiling water for a slow count of 10. Remove the tomatoes, and peel them over a sink. Cut them open; squeeze out and discard the seeds. Chop the remaining pulp and set aside.
2. Heat the olive oil in a Dutch oven. Add onion, garlic, celery, and sweet potato, and sauté over medium heat for about 5 minutes. Add salt, and sauté 5 minutes more. Add seasonings and water, cover, and simmer about 15 minutes.
3. Add tomato pulp, bell pepper, and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings, and serve.

Thai Chicken and Coconut Soup with Noodles

This recipe is not that spicy. If you want more heat, add more cayenne. This recipe is taken from Food and Wine Magazine’s Quick From Scratch Chicken Cookbook.

1 1/2 tablespoons cooking oil
1 small onion, chopped
4 cloves garlic, minced
1 1/2 teaspoons ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon fresh-ground black pepper
1/8 teaspoon cayenne
1 quart canned low-sodium chicken broth or homemade stock
2 cups canned unsweetened coconut milk
5 teaspoons Asian fish sauce (nam pla or nuoc mam) or soy sauce
1 3/4 teaspoons salt
2 3-inch-long strips lime zest
1/2 pound egg fettucine
1 pound boneless, skinless chicken breasts (about 3), cut into 1/4-inch slices
2 tablespoons lime juice
3 tablespoons chopped cilantro (optional)

1. In a large pot, heat the cooking oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, coriander, ginger, black pepper and cayenne; cook, stirring, for 30 seconds.
2. Add the broth, coconut milk, fish sauce, salt, and lime zest. Bring to a simmer, stirring occasionally. Reduce the heat and simmer, partially covered, for 10 minutes.
3. Meanwhile, in a large pot of boiling, salted water, cook the fettuccine until just done, about 12 minutes. Drain.
4. Add the chicken to the soup and simmer until just done, about 1 1/2 minutes. Remove the pot from the heat and stirring the fettuccine, lime juice, and cilantro, if using. Serve the soup in bowls with a fork and a spoon.
Serves 4