Piping hot soup a comforting winter meal

There are few meals that will warm you up on a cold day better than a bowl of soup accompanied by a crusty roll or topped with crunchy croutons.

And it’s easy to make a batch of soup on a weekend and quickly heat it up for work-week meals.

Soups run the gamut from light to hearty, vegetarian to meaty. A cup of soup can whet the appetite, while a bowl can satisfy the most voracious hunger.

Although it is simple to open a can of soup, making your own isn’t difficult and is healthier.

Add browned meat, vegetables, pasta and herbs to broth and simmer until heated through to make a quick and easy soup.

To thicken your soup, puree the vegetables a bit — especially when you use potatoes or root vegetables — or make a mixture of cornstarch and a little water and whisk it in.

If you’re in a hurry, use canned broth. You can give canned broth extra flavor by simmering chicken or meat bones in the broth for 15 minutes. Then strain the liquid and use it for your soup.

But if you have time, make your own broth. You can freeze any broth you don’t use immediately and have it on hand for future soups.

To make homemade beef or poultry broth, simmer about five pounds of beef or poultry with vegetables in 8 cups of water in a tall pot. Bring to a slow simmer over low heat, skimming the foam that collects on the top frequently, and add a selection of spices and herbs until the broth is flavorful.

Simmer the broth for several hours, then strain it through a sieve or colander into a metal or glass bowl. Set the bowl into a sink or larger bowl with ice water. Stir the broth occasionally to hurry cooling. Cover and refrigerate broth, then remove the fat that solidifies at the top.

Be aware that herbs will have a more intense flavor if added at the end of the long cooking process.

If your finished soup is a little salty, place a raw potato in the pot and simmer with the soup for about 15 minutes. Remove the potato before serving.

Savory soups and stews always taste better if made a day or two in advance and reheated just before serving.

To make croutons to complement your soup, cut a loaf of bread into 3/4-inch cubes and drizzle them with 1/4 cup olive oil. Sprinkle 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoon fine sea salt and 1/2 teaspoon pepper over the top, then toss until well combined. Spread the cubes in a single layer on a parchment-lined baking sheet and bake in a 375-degree oven for 15 to 20 minutes, turning once, until golden brown. Let them cool completely before using.

Following are a few soup recipes from tastesbetterfromscratch.com.

 

 

Broccoli Cheese Soup

3 cups low sodium vegetable broth

1 cup grated carrot

1 cup finely diced celery

2 small to medium Yukon gold or russet potatoes , grated

4-1/2 cups chopped broccoli

1 medium yellow onion , finely chopped

5 tablespoons butter

1/4 cup flour

2 cups half and half

1-1/2 cups whole milk

Salt

Pepper

3 cups shredded cheddar cheese, room temperature

Place vegetable broth in a large soup pot over medium heat. Add carrots, celery and potatoes, cover pot and bring to a boil. Once boiling, reduce heat and simmer three to five minutes, until vegetables are tender.

Add chopped broccoli and simmer another minutes or two. Remove from heat.

In a separate skillet over medium heat, sauté onion in one tablespoon butter until tender and lightly browned. Add onion to pot with vegetables.

Add remaining butter to the skillet over medium heat. Once melted, whisk in flour and stir well to make a roux. Add the half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth and bubbly. Season well with salt and pepper.

Slowly add roux to the  cooked vegetables, stirring carefully to combine. then cook two minutes. Remove from heat and add grated cheese, stirring until melted. Taste and season with additional salt and pepper or vegetable bouillon base, to taste, if needed.

 

 

 

Creamy Chicken and Wild Rice Soup

2 cups cooked wild rice

1 small yellow onion, chopped

2 medium carrots, diced

2 ribs celery, diced

6 tablespoons butter

1 clove garlic, minced

4-1/2 cups low-sodium chicken broth

1/4 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried rosemary

Salt

Freshly ground black pepper

1-1/2 pounds boneless skinless chicken breasts, halved

1/2 cup flour

1-1/2 cups milk

1/2 cup heavy whipping cream or half and half

Prepare rice according to package instructions.

Melt one tablespoon butter in a large soup pot over medium heat. Add onion, carrots and celery and sauté until slightly tender. Add garlic and sauté 30 seconds. Stir in chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.

Add chicken and bring mixture to a boil. Cover the pot and boil 10 to 12 minutes, stirring occasionally, until chicken is cooked through.

Remove chicken and place on a cutting board to rest for five minutes, then chop chicken into small pieces.

In a separate medium saucepan, melt remaining butter over medium heat. Add flour and whisk constantly for one to two minutes. Slowly add milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream. Pour into the soup pot and stir until smooth.

Cook a few more minutes. Taste broth and add additional seasonings, if needed. Reduce the heat to low and add chicken and cooked rice. Serve warm.

 

 

 

Beef Noodle Soup

2 to 3 pound beef roast

Salt

Pepper

2 tablespoons oil

8 cups low sodium beef broth

1 envelope onion soup mix

1/2 teaspoon crushed dried rosemary

1/4 teaspoon dried thyme

3 to 4 cloves garlic, minced

10.5-ounce can cream of mushroom soup

2 large carrots, peeled and chopped

2 ribs celery, chopped

24 ounces egg noodles

Sauteed mushrooms, optional

Trim any large fat pieces from the roast and cut into 1one-inch cubes.

Heat oil in a large pot or Dutch oven over high heat. Season beef on all sides with salt and pepper, then add to the hot oil and sear on all sides.

Stir in beef broth, onion soup mix, rosemary, thyme and garlic cloves. Bring mixture to a boil, then reduce heat to low, cover and cook one hour.

Add mushroom soup, celery and carrots and cook another 20 minutes. Add egg noodles and cook for five to 10, minutes, until tender. Stir in sautéed mushrooms before serving, if desired.

Leftover soup will keep in the refrigerator for three to four days.

Slow Cooker Option: Sear beef in a pot as directed. Add to slow cooker along with beef broth, onion soup mix and garlic cloves. Cover and cook six hours on low. Add mushroom soup, carrots and celery and continue to cook on low for one hour. Taste, then season with salt and pepper or additional spices to taste. Add uncooked noodles and cook an additional hour on low, until noodles are tender.

 

 

Potato Leek Soup

3 tablespoons butter

2 slices bacon, chopped

2 large leeks, white and light green part only, chopped

2 pounds Yukon gold potatoes, peeled and chopped

4 cups chicken stock or vegetable broth

2 bay leaves

4 sprigs fresh thyme or 3/4 teaspoon dried thyme

Freshly cracked pepper

Salt

1/2 cup white wine

1 cup heavy cream or whole milk

Crushed red pepper flakes, optional

Melt butter in a heavy pot over medium heat. Add bacon and cook until crisp and the fat is rendered off into the pan. Add chopped leeks and potatoes and cook until leeks are soft. Stir in white wine to deglaze the pan. Add stock, bay leaves and thyme, then season generously with salt and pepper.

Simmer until potatoes are very soft. Remove bay leaves. Blend soup with an immersion blender until mostly creamy with just a few chunks. Remove from heat and cool slightly, then add cream. Taste and season with additional salt and pepper, if needed, or a sprinkle of crushed red pepper or hot sauce, if desired.

Soup will thicken slightly as it cools.

To Make With A Slow Cooker, sauté bacon in butter. Add leeks and cook until tender. Deglaze pan with wine, if using. Add to a slow cooker along with potatoes, stock, thyme, bay leaves, salt and pepper. Cook on low for six to eight hours or high for three to five hours, until potatoes are tender. Stir in cream. Taste and season if needed.

For vegan version, substitute plant butter or coconut oil for the butter, omit the bacon and substitute the cream with cashew cream.

For vegetarian version, omit bacon and substitute vegetable broth for chicken broth.

 

 

Creamy Zuppa Toscana

1 pound hot ground Italian sausage

1 large onion, chopped

3 cloves garlic, minced

2 large russet or Yukon gold potatoes, peeled, quartered and then chopped in 1/4-inch slices

5 slices bacon, cooked and crumbled

4-1/2 cups low-sodium chicken broth

1 cups water

3 cups chopped kale, ribs and stems removed

1-1/2 cups heavy whipping cream

Salt

Freshly ground black pepper

Crushed red pepper flakes, optional

Breadsticks or crusty bread

Brown ground sausage in a large soup pot over medium-high heat, breaking it into small pieces as it cooks. Remove some of the grease and move sausage to one side of the pan. Add chopped onions, garlic and potatoes and sauté a few minutes. Pour in chicken broth and water and allow mixture to come to a boil. Reduce heat to medium low and cook eight to 10 minutes, until potatoes are fork tender.

Stir in bacon, chopped kale and cream. Season with salt and pepper and crushed red pepper flakes, if desired. Cook two to three more minutes, until warmed through.

Serve with breadsticks or crusty bread.

 

 

Lasagna Soup

1/2 pound lean ground beef

1/2 pound ground Italian sausage

Salt

Freshly ground black pepper

1 yellow onion, chopped

1 tablespoon olive oil

3 cloves garlic, minced

2 tablespoons tomato paste

24 ounces marinara sauce

1/4 teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped, or 2 teaspoons dried parsley

1/2 teaspoon dried oregano leaves

1 teaspoons dried basil

7 cups low sodium chicken broth or vegetable broth

9 lasagna noodles, broken into quarters

2 cups fresh spinach leaves, optional

10 ounces ricotta cheese or cottage cheese

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil

In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.

In a large pot, heat olive oil over medium heat. Add diced onion and sauté about five minutes, stirring occasionally. Add minced garlic and cook for another minute or two. Stir in tomato paste, marinara sauce, spices and broth. Return meat to pot.

Bring to boil, then add lasagna noodles,

reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.  Add spinach, if using.

In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses

Ladle hot soup into bowls and top with a scoop of the cheese mixture. Garnish with fresh basil.

 

 

 

 

Chicken Tortilla Soup

1 teaspoon olive oil

1 bell pepper seeded, diced

1 yellow onion, diced

4 cloves garlic, minced

14.5-ounce can diced tomatoes

4-ounce can diced mild green chilies

5 cups low-sodium chicken broth

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon paprika

1 teaspoon dried oregano leaves

Salt

Freshly ground black pepper

15-ounce can black beans, drained and rinsed

1 pound boneless skinless chicken breasts

1 cup frozen corn

1 tablespoon fresh lime juice

1/4 cup fresh cilantro, chopped

For topping:

Fresh cilantro, shredded cheese, sour cream, avocados, limes, tortilla chips

Heat olive oil in a large pot over medium heat. Add bell pepper, onion and garlic and saute three to five minutes, until onion starts to soften. Add chicken broth, diced tomatoes, green chilies, chili powder, cumin, paprika, oregano and black beans. Season with salt and pepper to taste. Bring to a simmer and cook 15 to 20 minutes.

Cut chicken into a few pieces and add to the pot. Cook seven to 10 minutes, until the chicken is cooked through. (Or substitute cooked rotisserie chicken, adding it in the next step).

Remove chicken and shred with forks. Return it to the pot along with the corn and lime juice.

Serve with desired toppings, like fresh cilantro, shredded cheese, sour cream, avocado and tortilla chips.