Did you know that it’s comfort food season? Here are some of our favorite soup preparation tricks.
Twists for Classic Recipes
Skip the boring, outdated recipes and make common recipes your own with some minor ingredient adjustments.
Instead of egg noodles or rice in your chicken soup, use orzo, a type of pasta that’s shaped like a grain of rice. Then, finish it with a squeeze of lemon for freshness. Modernize your chicken and dumplings with gnocchi. You will still have the pillowy dough, just in a different form.
Sometimes all you need is an extra ingredient. Spice up your tomato soup with sriracha or make your broccoli cheese soup into a beer cheese version by including your favorite brew. Craving something more creamy? Try using half the cream and blend roasted garlic into the mixture to make your soup feel creamy while giving you an extra serving of veggies.
Tools to Use for Preparation
When making butternut squash soup or tomato soup, an immersion blender will go a long way. While you can use a regular blender or a food processor, an immersion blender means less mess since you can blend it right in the pot you’re cooking in.
A slow cooker is also an excellent option. For the most part, this appliance allows you to dump all the ingredients, set the timer and go about your day. Once your soup is ready, complement it with carbs. Simply top it with croutons, slice up a chewy baguette for dipping or serve it in a doughy bread bowl.
Tomato Tortellini Soup
By Lemons + Zest
- 1 24-ounce jar marinara
- 1 onion, diced
- 2 14.5-ounce cans of tomatoes (not drained)
- 3 tablespoons tomato paste
- 2 handfuls spinach
- 2-3 cloves garlic, minced
- 1 teaspoon basil or Italian seasoning
- 4-5 cups broth
- 1/4 teaspoon red pepper
- 1 8- to 12-ounce package tortellini
- Sea salt and pepper, to taste
- Olive Oil
- Over medium-high heat, heat olive oil.
- Sauté garlic and onion until translucent.
- Add the broth, tomatoes, tomato paste and spices (including salt and pepper).
- Stir to combine.
- Add in the spinach and allow it to cook down into the soup.
- Turn the stove to medium-low and allow to heat at a light bubble for about 10 minutes.
- Several minutes before ready to serve, toss in tortellini and allow to cook until softened.
- Add more tomato paste to thicken the broth, or if you prefer your soup to be more broth-based, you can even add more broth.
- Enjoy with fresh basil, garlic bread and your favorite shredded parmesan cheese!
Old-Fashioned Bean Soup with a Modern Twist
By Just a Pinch
- 1 Tbsp fat (oil, butter, bacon grease)
- 3-4 cups diced or chopped ham
- 1 large onion, chopped
- 1/3 cup diced celery
- 1 cup canned carrots
- 6 pieces bacon, crisped and crumbled
- 4 cups chicken broth
- 2- 28 oz cans of pinto beans
- 3- 15 oz cans of Great Northern beans
- salt, pepper, onion powder, to taste
- In the bottom of a soup pot, saute ham, onions, and celery in the fat/grease of your choice.
- When the ham is heated through, and the onions and celery are translucent, add in bacon and carrot, sauteing until the vegetables are heated through.
- Next, pour in undrained beans and stock. Flavor with seasonings to your liking.
- Cook over medium heat until soup comes to a slow boil. Reduce heat to low and allow to simmer for 15-20 minutes.