Soup Recipes for Fall and Winter

Creamy Ginger Pumpkin Soup

Ingredients:

1 3-pound sugar pumpkin, halved, seeded, and quartered

6 fresh thyme sprigs

1 1/2 tablespoons olive oil

1 teaspoon Kosher salt

Freshly ground black pepper, to taste

1 tablespoon butter

2 large shallots, chopped

3 cups vegetable or chicken broth, plus more if needed

1 tablespoon fresh grated ginger

3 fresh sage leaves, chopped

1/8 teaspoon fresh nutmeg, plus more for garnish

1/4 cup 0% fat  plain Greek plain yogurt

Chopped chives, optional for garnish

Pepitas, optional for garnish

Directions:

1. Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place the pumpkin and thyme on the prepared baking sheet. Drizzle with the olive oil and season with 1/4 teaspoon salt and pepper. Gently toss to combine and arrange in a single layer.
3. Roast for 60 to 65 minutes, stirring halfway through, until the pumpkin is fork-tender.
4. Let cool, and then remove the peel from the pumpkin.
5. Meanwhile, heat the butter in a large stockpot or Dutch oven over medium heat.
6. Add the shallots and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the pumpkin and ginger along with the broth and sage.
7. Season with 3/4 teaspoon salt and black pepper to taste. Bring to a boil, and then remove from heat.
8. Puree using an immersion blender until smooth. Add the Greek yogurt and blend.
9. Serve immediately, garnished with chives, plus more yogurt, pepitas, chives, and nutmeg, if desired.

Source: Skinnytaste

French Onion Soup

Ingredients:

1/2 cup unsalted butter

4 onions, sliced

A couple of garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere

Directions:

Directions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer.
3. Pour in vegetable broth and tomatoes.
4. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.
5. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.
6. Add in zucchini and kale and simmer 10 minutes longer.
7. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).
8. Serve warm with parmesan cheese if desired.

Source: Cooking Classy

Many Veggie Vegetable Soup

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

Sea salt and fresh black pepper

1 medium carrot, diced

1 small sweet potato, diced

¼ cup dry white wine

A 14.5-ounce can diced fire roasted tomatoes

4 garlic cloves, chopped

2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary

¼ teaspoon red pepper flakes, more to taste

4 cups vegetable broth

2 bay leaves

1 cup halved cherry tomatoes

1 zucchini, diced

A 15-ounce can chickpeas, drained and rinsed

2 tablespoons white wine vinegar

1½ cups chopped kale

Directions:

1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Then add the carrot and sweet potato, stir and cook 2 more minutes.
2. Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
3. Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
4. Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.
5. Serve!

Source: For Love & Lemons 

Slow Cooker Creamy Wild Rice and Parmesan Cheese Soup

Ingredients:

1 cup dry wild rice or wild rice blend (wild rice and brown rice)

1/2 sweet onion, diced

6 carrots, chopped

5 cups low-sodium veggie or chicken broth

1 cup dry white wine

1 tablespoon chopped fresh thyme + 3 thyme sprigs

2 bay leaves

1 teaspoon paprika

1/2 teaspoon crushed red pepper flakes

1 parmesan rind + 1/2 cup grated parmesan, plus more for serving

1 cup whole milk or heavy cream

Kosher salt and pepper

2 pounds mixed mushrooms, roughly torn

4 cloves garlic, smashed

1 stick (8 tablespoons) butter

Zest from 1 lemon

Directions:

1. In the bowl of your slow cooker, combine the rice, onion, carrots, broth, wine, thyme, bay leaves, paprika, crushed red pepper, parmesan rind, and a pinch each of salt and pepper. Cover and cook on low for 6-8 hours
2. During the last 30 minutes of cooking, stir in the 1/2 cup grated parmesan and the milk. Cook until warmed through. Remove the bay leaves and discard.
3. About an hour before serving, preheat the oven to 425 degrees F. In a 9×13 inch baking dish, combine the mushrooms, garlic, butter, thyme sprigs, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 40-45 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
4. Mash the garlic with a fork, and then stir the mushrooms, mashed garlic, and any butter left into the soup.
5. Divide the soup among bowls and top with fresh thyme and parmesan. Eat!

Source: Half Baked Harvest

Beef Stew With Beer and Paprika

Ingredients:

3 Tablespoons Olive Oil

1 Tablespoon Butter

2 pounds Stew Meat

1 whole Medium Onion, Diced

3 cloves Garlic, Minced

1 can (12 Oz. Size) Beer

4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)

2 cups Water (additional, If Needed)

1 Tablespoon Worcestershire Sauce

2 Tablespoons Tomato Paste

1/2 teaspoon Paprika

1/2 teaspoon Kosher Salt

Freshly Ground Black Pepper

1-1/2 teaspoon Sugar

4 whole Carrots, Washed, Unpeeled, And Roughly Sliced

4 whole New Potatoes, Quartered

Minced Parsley (optional)

Directions:

1. Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
2. Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours. (The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.)
3. Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
4. Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

Source: The Pioneer Woman

Classic Chicken Noodle Soup

Ingredients: 

¼ cup olive oil

1 large onion, chopped

3 large carrots, sliced

4 stalks celery, chopped

Kosher salt, to taste

Black pepper, to taste

3 cloves garlic, chopped

8 cups chicken broth

8 oz egg noodles

4 cups shredded chicken breast

½ cup fresh parsley, chopped

Parmesan cheese, shredded, to taste

Directions:

1. Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Then add the stock and bring to a boil.
3. Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
4. Season to taste with salt and pepper, then stir in the parsley.
5. Serve topped with Parmesan

Source: Tasty

Gwyneth Paltrow’s Peruvian Chicken and Cauliflower Rice Soup

Ingredients:

1 medium onion chopped

1 bunch of cilantro , roughly chopped

Jalapeno or green chili (optional)

Juice of 6 limes 1/2 cup water plus more if needed

8 cups of chicken stock

2 boneless, skinless chicken breasts

2 tsp. kosher salt

1 cup of frozen peas

2 cups of cauliflower rice

Lime wedges for serving

Directions:

1. Combine the onion, cilantro, jalapeno or green chili (if using), lime juice, and water in a high-speed blender and blend until smooth, adding a little extra water if needed to loosen the mixture. Set aside.
2. In a medium soup pot, bring the stock to a simmer over medium-low heat. Add the chicken and salt and chicken and salt and cook until the chicken is opaque and fully cooked through, about 20 minutes. Remove the chicken and let cool.
3. Meanwhile, add the cauliflower rice and peas to the broth and simmer for 10 to 15 minutes, until the cauliflower rice is tender but not mushy.
4. When the chicken is cool enough to handle, shred the meat.
5. To serve, increase the heat to medium, return the shredded chicken to the pot, and add the onion-cilantro puree. Stir to combine and cook for 5 minutes before serving.
6. Divide into bowls and garnish with lime.

Source: The Clean Plate

White Bean Soup With Bacon and Herbs

Ingredients:

1 1/4 pounds thick-sliced bacon, cut crosswise into 1/4-inch strips

2 tablespoons extra-virgin olive oil

1 Spanish onion, finely chopped

1 large carrot, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

1 fresh bay leaf

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 pound Great Northern beans, soaked overnight and drained

10 cups chicken stock

Salt and freshly ground pepper

Ingredients:

Lightened Up Loaded Baked Potato Soup

Ingredients:

2 medium russet potatoes, washed and dried

Small head of cauliflower to make 3 1/2 cups or 16 ounces, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

Salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)

1. Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 – 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
2. Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
3. On medium heat, add chicken broth, milk, potatoes and bring to a boil.
4. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
5. Remove from heat. Ladle 1 cup soup into each bowl.
6. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Source: Skinnytaste

Barefoot Contessa: Parker’s Split Pea Soup

Ingredients:

Martha Stewart’s Healthy Beef Chili Soup

Ingredients:

1 medium onion, chopped

4 garlic cloves, chopped

2 tablespoons tomato paste

Coarse salt and ground pepper

2 tablespoons chili powder

2 tablespoons unsweetened cocoa powder

1 pound ground beef sirloin

2 cans (14.5 ounces each) diced tomatoes in juice

2 cans (14.5 ounces each) pinto beans, rinsed and drained

Toppings, such as reduced-fat sour cream, sliced scallions, green chili and baked tortilla chips, for serving (optional)

Directions:

1. In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
2. Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes.
4. Serve with toppings, if desired.

Source: Martha Stewart

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