Category Archives: Soups

Whole30 Zuppa Toscana Soup

 

Recipe Type: Soup
Cuisine: Italian
Author: Cheryl Malik
This Whole30 Zuppa Toscana is rich and creamy, the perfect comfort food for these cold, wintry days. The author, Cheryl Malik, shares that the soup is dairy free, gluten free, grain free, and sugar free.
Ingredients
  • 4 slices Whole30-compliant bacon , cut into about 1/2″ pieces
  • 1 pound Italian sausage , made from below recipe or storebought
  • 1/2 teaspoons crushed red pepper flakes
  • 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
  • 1 medium white or yellow onion , diced
  • 2 tablespoons garlic , minced, about 4 cloves
  • 4 cups chicken stock
  • 1/2 bunch kale , stems removed and leaves chopped, 4 cups
  • 1 can coconut milk
  • Salt and pepper , to taste
Instructions
  1. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  2. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.

 

Tuscan Bean Soup

Recipe Type: Soup
Author: The Wanderlust Kitchen
Prep time:
Cook time:
Total time:
Serves: 8-10
It’s soup season here in Minnesota. The hubs and I spent the afternoon on Grand Ave in St. Paul. To keep us warm as we ran around in a -20 below windchill, we stopped at Cafe Latte to warm up. I ordered the Tuscan Bean Soup and the hubs had Chicken Tortilla Soup. I found this copycat recipe on The Wanderlust Kitchen website which is equal to Cafe Latte’s soup. Wanderlust says it best “It is savory, hearty, filling, yet oddly devoid of guilt-inducing ingredients”.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 yellow summer squash, diced
  • 4 cloves garlic, pressed
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 quart vegetable (or chicken) broth
  • 2 (14 ounce) cans cannellini beans, drained and rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes with juices
  • 3 cups chopped kale, ribs removed
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon white sugar
  • 1 tablespoon white wine vinegar
Instructions
  1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
  2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
  3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
  4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
  5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
  6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

 

Autumn Squash Soup

 

Print Pin

Autumn Squash Soup

Embrace the cool weather with cozy fall meals, such as this easy squash soup recipe. This comfort food will become one of your go-to weeknight recipes.
Course Soups
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 160kcal
Author Hungry Healthy Girl

Ingredients

  • 4 cups of peeled and cubed butternut squash roasted
  • 1 large apple peeled, cored and cubed
  • ½ of a large yellow onion diced
  • 1 tbsp. coconut oil
  • ½ to 1 teaspoon curry powder
  • 3.5 cups vegetable broth
  • ½ cup almond milk I used unsweetened vanilla almond milk.
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon

Instructions

  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees For.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  • Top it off with a handful of roasted pumpkin seeds, enjoy:)

 

Thai Coconut Chicken Soup

Recipe Type: Soups
Cuisine: Thai
Author: Alli
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 3 Chicken Breasts, baked (preferably in a bit of coconut oil) and shredded
  • Coconut Oil
  • 1 bunch scallions, green part diced and whites finely chopped
  • 4 minced garlic cloves
  • 4-5 inch piece of fresh ginger finely chopped
  • 1 jalapeno, diced (with or without seeds- how hot do you like it?)
  • 1 large carrot, peeled and chopped
  • 1 tsp-Tbsp of red curry paste (depending on your spice preference)
  • 1 quart chicken broth
  • 1 14 oz can of coconut milk
  • 1 Tbsp fish oil
  • 2 Tbsp lime juice
  • 1 cup sugar snap peas, diced 1/2 inch piece
  • 1 small red pepper, thinly sliced
  • 1 handful of fresh basil (if you can find thai basil, use that)
  • Salt to taste
  • Lime wedges
Instructions
  1. Heat oil in large pot (I used my dutch oven) to medium heat
  2. Add scallions, garlic and ginger. Saute approx. 4 minutes
  3. Add jalapeno and carrots, saute till carrots soften
  4. Add curry paste and cover veggie mixture with it.
  5. Add chicken broth, fish sauce, lime juice, coconut milk and shredded chicken, simmer approx. 15 minutes.
  6. Before serving, add sugar snap peas, red peppers and basil and simmer for approx. 5 minutes. Check those peas/ peppers- they should remain ‘al dente’. No one wants mushy peas…
  7. Serve with a lime wedge to squeeze fresh over your soup.
  8. Enjoy!

thai coconut chicken soup

Skinny Broccoli Cheese Soup

Print

Skinny Broccoli Cheese Soup

It's a chilly November day and one of my Dad's favorite soups is Broccoli Cheese, which screams comfort food. I've always stayed away from making this soup for the mere fact that it's chock full of calories and saturated fat. Some quick research and I found that one of my favorite websites, Cooking Light, has a healthy version of this soup. I used vegetable stock instead of chicken stock and added more broccoli without losing any of the cheesy goodness. I plan to serve it with some crusty organic garlic bread. Looking forward to seeing what Dad thinks of this recipe....stay tuned:)
Course Soups
Servings 4

Ingredients

  • 3 cups unsalted vegetable stock
  • 4 cups broccoli florets coarsely chopped
  • 1 cup diced yellow onion
  • 1 chopped carrot
  • ½ tsp salt I omitted this
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves minced
  • ¼ + 1/8 cup half-and-half I used fat-free half-and-half
  • 4 ounces shredded reduced-fat extra-sharp cheddar cheese divided
  • ¼ cup fresh flat-leaf parsley leaves optional, garnish

Instructions

  • Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.
  • Turn off the heat. Using an immersion (hand) blender, blend the soup until it's creamy.
  • Stir in 1/4 cup + 1/8 cup half-and-half and 2 ounces cheese. You don't need to turn the stove back on again, the residual heat from the soup should melt the cheese.
  • Top evenly with remaining 1 tbsp cheese per bowl and parsley.
  • Adapted from Cooking Light
.

Ancho Chicken Tortilla Soup

Print Pin

Ancho Chicken Tortilla Soup

Yesterday it was fishing opener in Minnesota, May 11, 2013. It was a chilly, windy day with intermittent showers of sleet and pops of sunshine. We took a brisk walk down by the lake and I dreamed of soup to warm me up. Since it was so cold, chili first came to mind but I couldn't quite bring myself to go that route since I normally reserve chili for autumn days. Therefore, since I missed having Mexican food on Cinco de Mayo, I decided on chicken tortilla soup. Thanks to the Food Network and Rachael Ray this recipe hit the spot with its' variety of peppers and spice which was the kick we needed.
Course Soups
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6
Author Karen

Ingredients

  • 6 6-inch flour tortillas
  • Cooking spray
  • 2 large ancho chiles seeded and stemmed
  • 1 quart chicken stock
  • 2 tablespoons vegetable oil
  • 2 ears corn on the cob husked, kernels removed or 1 cup frozen kernels, defrosted
  • 1 large red onion chopped
  • 1 jalapeno chile seeded and chopped
  • 1 red chile pepper seeded and chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons paprika
  • ½ teaspoon ground cinnamon
  • 1 28-ounce can fire roasted diced or crushed tomatoes
  • 1 tablespoon honey
  • 1 rotisserie chicken skinned and shredded
  • Salt and freshly ground black pepper
  • 1 to 2 cups water
  • 2 limes
  • 2 ripe avocados halved
  • Sour cream for garnish
  • Cilantro leaves for garnish

Instructions

  • Heat the oven to 350 degrees F. Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp. Remove from the oven and reserve.
  • While the tortillas crisp, add the ancho chiles and the chicken stock to a large pot and bring to a boil over medium heat. Reduce the heat to low and simmer until the chiles are tender. Remove from the heat to cool.
  • While the anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add the corn and saute until charred at the edges, 2 to 3 minutes. Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic. Season with cumin, smoked paprika and cinnamon. Saute for 5 minutes, then stir in the tomatoes. Puree the anchos and the stock in a food processor, then add it to the soup pot. Stir in the honey and the shredded chicken and season with salt and pepper, to taste. Thin the soup with 1 or 2 cups of water and simmer over low heat to combine flavors, about 5 minutes.
  • Zest and juice 1 lime and add to the soup pot. Seed and dice the avocados and add to a small bowl. Dress with the juice of the remaining lime.
  • Pile some crispy tortilla strips into each soup bowl. Top with diced avocado and ladle the soup over the avocado. Garnish with sour cream and whole or chopped cilantro leaves.
  • Note: I used extra chicken broth instead of water and did not put the cinnamon in. You may also choose to bake chicken breasts and shred these instead of using a rotisserie chicken.
  • Recipe courtesy of: Rachael Ray

 

Roasted Tomato Basil Soup

Print

Roasted Tomato Basil Soup

Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 6 -8
Author Karen

Ingredients

  • 3 pounds ripe plum tomatoes cut in half lengthwise
  • ¼ cup plus 2 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons freshly ground black pepper
  • 2 cups chopped yellow onions 2 onions
  • 6 garlic cloves minced
  • 2 tablespoons unsalted butter
  • ¼ teaspoon crushed red pepper flakes
  • 1 28-ounce canned plum tomatoes, with their juice
  • 4 cups fresh basil leaves packed
  • 1 teaspoon fresh thyme leaves
  • 1 quart chicken stock or water

Instructions

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.
  • Add the canned tomatoes, basil, thyme, and chicken stock.
  • Add the oven-roasted tomatoes, including the liquid on the baking sheet.
  • Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade.
  • Recipe courtesy: Barefoot Contessa

 

Minnesota Wild Rice Soup

Print

Minnesota Wild Rice Soup

Course Soups
Cuisine American
Author Karen

Ingredients

  • ½ cup butter I use 1/4 cup butter
  • ¼ cup flour or more as needed, and add more broth, otherwise it's a bit thick
  • 1 ½ cups cooked wild rice
  • 2 cups cubed turkey or chicken
  • 2 cups chicken broth I use 32oz or more
  • 2 cups half and half
  • 3 cups sauteed or boiled vegetables carrots, onions, celery, or others

Instructions

  • Melt butter.
  • Add flour to make a roux.
  • Slowly add broth and cream.
  • Keep sauce thick and warm, add more broth if you'd like to thin the soup out.
  • Add turkey or chicken, rice and vegetables.
  • Season to taste.

 

Minestrone Soup

Print

Minestrone Soup-

Course Soups
Cuisine Italian
Author Karen

Ingredients

  • 3 cans chicken broth
  • 1 small cabbage head thinly sliced
  • 3 carrots peeled and sliced
  • 2 medium potatoes sliced
  • 1 ½ cans Italian tomatoes
  • 2 tablespoons olive oil
  • 2 medium onions sliced
  • 2 medium zucchini sliced
  • 1 stalk celery sliced
  • 1 clove garlic minced
  • 1 cup 1" long spaghetti
  • 1 tablespoon parsley
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 can Great Northern beans rinsed

Instructions

  • Use a food processor to slice vegetables.
  • Heat stock to boil.
  • Add cabbage, carrots, potatoes and tomatoes in juice.
  • Simmer uncovered 15-20 minutes.
  • Meanwhile heat olive oil in skillet and saute onions, zucchini, celery and garlic.
  • Stir into soup.
  • Add spaghetti noodles, seasonings and beans.
  • HERBED CHEESE TOPPING - if desired mix together the following, process till smooth and add a dollop on top of soup: 1/2 cup grated parmesan, 1/4 cup softened butter, 1/4 cup finely ground walnuts, 1 clove minced garlic, 1/2 teaspoon each of chervil, basil and oregano.

 

Chili

Print

Chili

Course Soups
Cuisine Mexican
Servings 4
Author Karen

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • ¾ cup green pepper
  • 1 16 oz can tomatoes
  • 1 16 oz can dark kidney beans drained
  • 1 16 oz can chili beans with sauce undrained
  • 1 8 oz can tomato sauce
  • 1 teaspoon salt if desired, I leave this out
  • 1-2 teaspoons chili powder
  • 1 bay leaf

Instructions

  • In skillet, cook meat, onions and green pepper till meat is lightly browned and vegetables are tender.
  • Stir in remaining ingredients.
  • Cover and simmer for 1 hour. Remove bay leaf.