Recipes tagged with « Soup »
Shrimp Corn Chowder
A hearty chowder with a lightly smoky bacon base, creamy potatoes, fresh corn, and Cajun-seasoned shrimp. Switched clams juice with seafood broth for depth. Slightly reduced starch and boosted fat for silkiness. Simmered potatoes to tender bite, added shrimp late to keep texture intact. A squeeze of lime at the end for brightness. Bacon reserved for crisp garnish adds punch. Easy to swap cream for coconut milk if dairy-free. Perfect for using leftover shrimp, avoid overcooking or it gets rubbery.
Celery Walnut Blue Soup
Celery and apple cooked down with leek in olive oil, deglazed with dry vermouth, then simmered with chicken broth and Italian arborio rice until soft. Spinach joins near the end, wilted through. Blended silky, tempered with creme fraiche. Garnished with crumbled blue cheese and toasted walnuts for crunch and sharpness. A savory, tangy starter free of eggs and gluten, adapted for subtle texture shifts and deeper aromatics.
Roasted Pumpkin Purée
Roast a small pumpkin, about 800 grams, until tender and caramelized. Scoop out the flesh and blend until creamy. Olive oil brings moisture and richness. Useful base for soups, pies, or savory bakes. Works well with spices or herbs added later. Gluten-free, vegan, nut and dairy free. Adjust roasting time by visual cues: flesh softens and skin browns unevenly. Use any firm pumpkin or winter squash. If fresh not available, canned purée can substitute but lacks roasted depth. Remove seeds dry and toast separately for garnish or snacks.
Roasted Tomato Soup with Croissant Croutons
Roasted tomatoes bring deep caramelized flavors, bubbling with aroma. Croissant croutons add buttery crunch, not your usual crouton move. Garlic swapped with shallots for subtlety. Cream replaced by coconut milk to cut dairy heaviness. Slow roast releases natural sugars, skin blisters, flesh softens to velvet. Soup thickens naturally; no need for flour or starch. Season with smoked paprika for smoky warmth. Splash white wine to lift acidity—never skip that step. Serve piping hot, garnished with fresh herbs. A soup that hums with depth and texture, no filler. Gluten free by choice, nuts omitted—kept straightforward.
Cauliflower Ginger Curry Velouté
A velvety soup blending cauliflower and potatoes with fresh ginger and fragrant curry powder. Sautéed onion and garlic build the base; simmered gently until veggies soften, then pureed until silky smooth. Lemon juice brightens the flavor. Finished with crunchy toasted bread cubes. Adaptable for chicken or vegetable stock; a touch of cream or coconut milk can be added for richness. Timing relies on vegetable tenderness, not the clock. The aroma of ginger and curry develops during simmer. Suitable for lactose-free and nut-free diets. Practical, straightforward, focuses on texture and color cues to judge readiness.
Curried Tomato Cream Soup
A rich tomato soup with a warm curry twist, softened vegetables, and creamy finish. Uses fresh garlic and ginger for a sharper edge, simmers enough to meld flavors but not lose vibrancy. Carrots lend sweetness balancing acidity and the gentle heat from curry powder rounds out the profile. Pureed till velvety, swirled with cream for silkiness. Adaptable for dairy-free and plant-based diets. Practical, straightforward approach aimed at tactile and aroma clues for doneness and seasoning adjustments.
Lentil Cream with Roasted Veggies
A rich lentil and vegetable soup blending roasted seasonal produce with a touch of acidity and olive oil. Slow-simmered lentils tenderize until silk-like, pureed into a velvety cream. Uses chicken broth but swaps in mushroom broth for vegan/vegetarian option. Roasting the vegetables first adds caramelized depth, while balsamic vinegar cuts through the earthiness. Textures are silky within, punctuated by roasted vegetable aromas and a slight tang. Serve with crusty bread or vegan cheese alternative. Practical for meal prep or quick weeknight dinner with basic pantry staples.
Chickpea Rocket Cold Soup
Cold soup made with chickpeas and peppery rocket leaves blended with spiced pita bread and dill. Uses a chilled vegetable broth base, toasted pita crisps drizzled with honey-olive oil mix, sesame seeds, and a zesty sumac topping. Garlic and lemon juice add brightness. Substitutes pita with lavash or naan for toast. Dill can be swapped for fresh cilantro for a twist. Serve very cold. Notes on achieving crisp pita garnishes, proper puree thickness, and balancing acidity for a clean, fresh flavor.
Cauliflower Cream Verrines
A creamy cauliflower soup served as individual verrines with a roasted Brussels sprout garnish and fresh seeds. Uses subtle swaps like parsnip and vegetable broth instead of potato and chicken stock. Roasting sprouts adds a crisp, caramelized texture balancing the silken soup. The recipe highlights essential cooking cues to catch doneness by sight and touch. A few twists on ingredients and steps introduce new aromas and texture layers without overcomplicating the process. Efficient, straightforward, and adaptable for gluten and egg-free diets.
Noodle Soup with Kabocha and Tempeh
A hearty vegan noodle soup with roasted kabocha squash and tempeh cubes. Subtle heat from chili paste, balanced umami from coconut aminos. Broth infused with sesame, fresh corn kernels, and julienned parsnips add crunch. Spaghetti noodles serve as a familiar base, replaced with chewy tempeh for texture. Roasting kabocha brings out natural sweetness, while simmering veggies maintain bite. Garnished with scallions for freshness. Adaptable with common pantry swaps and simple steps to coax out deep flavors. Ideal midweek comfort with minimal fuss and maximum taste clarity.
Swiss Chard & Orzo Soup
A hearty soup combining diced guanciale and shiitake mushrooms with orzo and Swiss chard. The broth simmers into a rich base while toasted baguette slices with melted Gruyère add crunch. Red chard stalks create texture, leaves soften for color. A quick broil crisps cheese topping until bubbling and golden. Garnished with fresh parsley, this version swaps pancetta and button mushrooms for deep umami notes. Balanced salt from homemade chicken broth. Straightforward layering of flavors, uses common kitchen staples and highlights timing via sights and aromas.
Beef Barley Pressure Soup
Hearty beef and barley soup made fast in a pressure cooker. Uses chuck with bone for meaty depth, browned for flavor. Veggies softened to tender with garlic and bell pepper twist. Simmered under pressure for quick cooking, finishing with shredded meat back in broth for texture. Swap chicken broth for veggie stock if needed. Use pearl barley rinsed well, cooks tender but chewy. Perfect for cold nights. Easy seasoning adjustments after cooking. Robust, simple, no dairy or nuts.
Roasted Spiced Squash Soup
A hearty soup using roasted delicata squash and sweet potatoes, combined with sautéed shallots and ginger. Simmered in vegetable stock, pureed smooth, then finished with toasted pepitas and a drizzle of chili oil for a subtle kick. Gluten-, nut-, dairy-, egg-free. Relies on visual cues like golden skin and soft flesh to judge roasting and simmering rather than strict timings.
Asparagus Basil Cream Soup
Asparagus trimmed and cut in chunks. Onion and garlic softened in olive oil then simmered with diced sweet potato and chicken broth until tender. The rest of asparagus joins in last few minutes. Blended till smooth, seasoned with basil pesto, salt, pepper. Crispy whole wheat baguette slices spread with cottage cheese mixed with basil pesto, topped with blanched asparagus tips. Soup ladled hot, topped with fresh basil leaves and optional extra pesto. No eggs. Prep and cook about 50 minutes. Six servings. French-inspired entrée or light meal. Healthy, fresh flavors.
Chicken pot with fall greens
A savory mix of chicken breasts simmered in a broth enriched with autumn root vegetables and fresh herbs. Uses turnip, carrots, leeks, celery, and fresh tarragon. Lemon zest brightens the dish. Moderate simmer times ensure tender veggies but still some bite to the celery and leek greens. No dairy, eggs, nuts, or gluten ingredients included. Four servings. A slice of hearty whole wheat bread suggested for those wanting grains.
Curried Lentil Cauliflower Shrimp Soup
A warming blend of red lentils, cauliflower florets, and shrimp simmered in a spiced vegetable broth with ginger and tomato paste. Light pasta added for texture. Finished with fresh cilantro and a dollop of sour cream. Lime wedges offer tangy brightness on the side. Replaces celery with carrot and uses coconut oil instead of butter. A touch of smoked paprika adds subtle depth.
Roasted Tomato Garlic Soup
Roasted garlic and tomatoes combined with caramelized shallots, roasted red peppers added for sweetness. Olive oil and harissa paste bring depth. Slow roasting softens all. Pureed to creamy texture, tempered with vegetable broth and coconut cream for richness. Fresh thyme replaces basil as garnish. Soup reheats well, flavors meld overnight. Serve with toasted baguette or spiced cheese sandwich.
Spicy Chicken Tomato Corn Soup
A hearty soup combining shredded chicken, diced tomatoes, and sweet corn with smoky chipotle and ground coriander. Sautéed onions and garlic form the base. Simmered in chicken broth, finished with fresh green onions and crunchy tortilla chip topping. Adapted with reduced corn quantity and swapped cumin for coriander and olive oil for avocado oil. Slight cooking time adjustment for deeper flavors.
Fish broth remake
White fish chunks stewed with aromatic vegetables and hearty citrus infusion. Uses diced tomatoes and clams for depth. Olive oil starts the base. A fragrant soup that mingles fenouil with bell pepper and celery. Garlicky, softened onion plays its part. Orange juice brings a bright citrus twist, fish cooks just until opaque. Served with toasted bread slices. Light seasoning, minimal fuss, mostly stove-top simmering. No dairy, no gluten, no eggs. Ready in under an hour. Slightly altered quantities, times nudged, and clam replaced by mussels for a twist. Paired with a pinch of smoked paprika for subtle warmth.
Fridge Cleanout Puree
A quick veggie puree soup using random fridge finds. Onion, carrot switched for potato, cream swapped for coconut milk. Simmer near medium heat, blend until velvety. Slight alteration in simmer time and texture. Add crushed red pepper flakes for a subtle kick. No nuts, gluten, or eggs here. Balanced, simple, flexible, mostly veggie-based broth. Ideal for clearing leftovers, easy to tweak quantities by taste and availability.