Recipes for "soup"

1. Preheat the oven to 425° F.

2. On the baking sheet, toss together the butter, butternut squash, onion, sage, thyme, salt, and pepper. Add the garlic cloves. Bake for 20-25 minutes, until the squash is tender and the garlic is golden.

3. Meanwhile, in a soup pot, cook the bacon until crispy, then remove and set aside for topping.

4. When ready, add the roasted butternut squash, onions, garlic, herbs, and any butter left on the sheet pan to a food processor/blender. Puree until smooth. Pour the puree into the pot used for the bacon.

5. Set the pot over medium heat. Add the broth, chipotle, paprika, nutmeg and maple. Bring to a simmer, then add cream and pesto. Toss the cheese with cornstarch, then add to the soup. Simmer until melty.

6. Ladle the soup into bowls. Add a swirl of cream or shreds of cheddar. Then top with bacon and sage. And done! Enjoy!

1. In a large soup pot, set over medium heat, cook together the olive oil, onion, poblanos, and garlic for 5 minutes, until fragrant. Add the chicken, taco seasoning, and season with salt and pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of broth. Stir in the hot sauce and butter.

2. Still set over medium heat, bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the cilantro and a handful of cheddar cheese.

3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!

1. In the bowl of your crockpot, layer the onion, poblanos, and garlic. Add the chicken, taco seasoning, and season with salt and pepper. Pour over the enchilada sauce, salsa verde, and 3 cups of broth. Mix in the hot sauce and butter.

2. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken using two forks. Stir in the cilantro and a handful of cheddar cheese.

3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!

1. Melt the butter in a large soup pot set over medium heat. Add the onion and garlic and cook until softened, 5 minutes. Mix in the oregano and chili powder. Season with salt and pepper. Whisk in the flour and cook for about 2 minutes.

2. Pour over the broth and stir in the potatoes and broccoli. Partially cover and simmer over medium heat for 15-20 minutes, until the potatoes are very soft. Use a potato masher or immersion blender to lightly blend the soup. I like to leave my soup chunky.

3. Stir in the milk, salsa verde, and cheddar cheese. Cook for 5-10 minutes, until the cheese is melted. Season with salt and pepper. If needed, thin with additional broth.

4. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, oregano, and green onions. Eat and enjoy!

1. Melt together the olive oil and butter In a large Dutch oven over medium heat. Add the onions and cook 3-5 minutes. Add the shallots, garlic, celery, carrots, thyme, rosemary, and fennel. Season with salt and pepper. Cook another 5 minutes.

2. Pour in the broth and bring to a boil over high heat. Stir in the chicken and broccoli, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.

3. Shred the chicken and remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook 6-8 minutes, until soft. Stir in the parsley.

4. Serve the soup with parmesan and dill, if desired.

1. In the bowl of your crockpot, combine the olive oil, butter, onions, shallots, garlic, celery, carrots, thyme, rosemary, and fennel.

2. Pour in the broth. Stir in the chicken, broccoli, and if you have one – a parmesan rind. Season with salt and pepper. Cover and cook 3-4 hours on high, or 6-8 hours on low.

3. Crank the heat to high. Shred the chicken, remove the parmesan rind. Stir in the pesto, spinach, and lemon. Taste, and season with salt and pepper. Add the noodles and cook 10-15 minutes, until soft. Stir in the parsley.

4. Serve the soup topped with parmesan and dill, if desired.

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the poblano, jalapeños, cumin, taco seasoning, and a pinch each of salt and pepper. Cook for 5-10 minutes, until very fragrant. Add the chicken, salsa verde, canned chiles, and 4 cups of broth.  Season with salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

2. Melt the cream cheese in the microwave for 10-15 seconds.

3. Pull the chicken out and shred using two forks. Stir in the cream cheese until smooth, then stir in the shredded chicken and cheddar cheese. Cook for 5 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro and lime juice.

4. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!

1. In the bowl of your crockpot, layer the onion, poblano, and jalapeños. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the salsa verde, canned chiles, and 3 cups of broth.

2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the cream cheese, whisking until mixed. Then add the cheddar cheese, cilantro, and lime juice.

3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, avocado, green onions, and cilantro. Enjoy!

1. Melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add the apple cider, 1/4 cup at a time, until the cider cooks into the onions. Continue to cook another 10 minutes until you've used all of the cider and the onions are deeply golden.

2. Add the garlic, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the wine, broth, Worcestershire sauce, parmesan rind, and season with salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer for 10 minutes, then stir in the cream and cook another 5 minutes. Remove the parmesan rind and discard. Season to taste with salt and pepper.

3. Meanwhile, preheat the oven to 400° F. Arrange the bread bowls on a baking sheet and toast for 10 minutes.

4. Ladle the soup into the bread bowls and top evenly with cheese. Bake until bubbly and golden brown, 10 minutes. Top with fresh thyme or crispy sage in brown butter. Eat!

1. Cook the bacon in a large pot over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the rosemary. Remove the bacon from the pot. If there's excess bacon grease, drain off all but 1 tablespoon.

2. To the pot, add the olive oil, onion, carrots, celery, garlic, and thyme. Season with cayenne, salt and pepper. Cook for 5 minutes, until fragrant.

3. Stir in the butter and flour, cook for 1 minute. Add the broth. Stir in the chicken. Simmer over medium heat for 20 minutes, until the chicken is cooked through. At this point, the soup can simmer on low for up to 4-6 hours.

4. Shred the chicken using 2 forks. Stir in the kale, cream/milk, and the cheddar. Bring to a gentle boil and stir in the pierogies. Cook for 8 minutes, stirring occasionally, until the pierogies float. If the soup is too thick, add additional broth.

5. Serve the soup topped with the rosemary bacon and parmesan cheese. Enjoy warm…preferably with a crusty piece of bread.

1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes.

2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.

3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!

1. Melt together the butter and olive oil in a large pot over medium heat. Add the onion, thyme, and sage, cook until fragrant, about 5 minutes. Add the butternut squash, toss, and cook 1-2 minutes. Mix in the flour and cook until golden, about 1 minute. Add the broth, beer/cider, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the butternut squash is tender, about 15 minutes.

2. Remove the soup from the stove. Puree in a blender or use an immersion blender.

3. Return the soup to the stove and set over low heat. Stir in the milk, broccoli, cheddar cheese, and brie, cooking until melted and creamy. Add the cayenne.

4. Ladle the soup into bowls and top with a little extra cheddar or a wedge of brie. Enjoy, ideally with soft pretzels on the side.

1. In a large pot, set over medium heat, combine the olive oil, chicken, and onion. Cook until fragrant, about 5 minutes. Season with salt and pepper. Add the butter, thyme, garlic powder, paprika, and cayenne. Mix in the rice and pasta, cook until golden and toasted, 2-3 minutes.

2. Add the broth and bring to a boil over high heat. Add the broccoli and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

3. Once the rice is cooked, stir in the milk. Add the cheese, then remove from the heat. Stir until creamy. Serve warm with additional thyme and black pepper.

1. Melt the olive oil and butter together in a large soup pot set over medium heat. Add the onion and carrots and cook until softened, 5 minutes. Whisk in the flour and cook about 2 minutes, then gradually whisk in the broth, and then the milk.

2. Add the broccoli, bay leaves, garlic powder, paprika, cayenne, nutmeg, and season with salt and pepper. Bring to a simmer, reduce the heat to medium, and cook, uncovered, until the broccoli is tender, about 10 minutes.

3. Remove the soup from the stove. Remove and discard the bay leaves, then pour about half the soup into a blender or use an immersion blender. Return the soup to the stove and set over low heat. Stir in the cheese and thyme, cook until melted and creamy.

4. Meanwhile, cook the noodles according to package directions.

5. To serve, add the noodles to serving bowls, then pour the soup over the noodles and top with a little extra cheddar and fresh thyme. Enjoy!

1. In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.

2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.

3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!

1. In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.

2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.

3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!

1. In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth.

2. Seal the lid and cook on high pressure for 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice.

3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!

1. To make the chickpeas. Preheat oven to 425° F.

2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.

3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.

4. Meanwhile, cook the noodles according to package directions.

5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.

1. Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the sage and let it get crispy Remove the bacon. If there's excess bacon grease, drain off all but 2 tablespoons. Add the onion, carrots, celery, garlic, thyme, salt, and pepper. Cook for 5 minutes, until fragrant.

2. Stir in the butter and flour and cook for 1 minute. Add 4 cups broth. Simmer over medium heat for 5 minutes until the carrots are tender.

3. Stir in the kale, cream/milk, salsa verde, and gnocchi. Cook for 2 minutes. Add the shredded chicken and cheddar cheese. If the soup is too thick, add additional broth.

4. Ladle the soup into bowls. Top with bacon and sage. Enjoy, preferably with a crusty piece of bread.

1. Set your crockpot to high. Melt the butter and flour together and cook for 5 minutes. Add the onion, garlic, Italian seasoning, and chili flakes, stirring to combine. Stir in the celery, sun-dried tomatoes, and broth. Season with salt and pepper.

2. Cover and cook on low for 4-6 hours or on high for 1-2.

3. During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, cream, and milk. Let cook on high until the noodles are soft, about 20 minutes. Alternatively, you can cook the noodles in boiling water and stir them into the soup.

4. Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin.

5. Serve the soup topped with fresh thyme. Enjoy!

1. Melt the butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, garlic, Italian seasoning, and chili flakes, stirring to combine. Stir in the celery, sun-dried tomatoes, and broth. Season with salt and pepper.

2. Cover and cook over medium heat for 15 minutes.

3. Bring the soup to a boil over high heat. Stir in the noodles, spinach, cream, and milk. Let cook on high until the noodles are soft, about 8 minutes. Alternatively, you can cook the noodles in boiling water and stir them into the soup.

4. Stir in the provolone and parmesan until melted. If the soup is too thick, add additional broth or water to thin.

5. Serve the soup topped with fresh thyme. Enjoy!

1. Melt the butter In a large Dutch oven over medium heat. Add the onions, garlic, celery, and carrots. Season with salt and pepper. Cook for 5 minutes. Stir in the flour, thyme, and sage. Cook another 5 minutes.

2. Pour in the broth and bring to a boil over high heat. Stir in the chicken, bay leaf, and if you have one – a parmesan rind. Cover and cook for 20 minutes, until the chicken is cooked through. At this point, the soup can also simmer on low for up to 4-6 hours.

3. Shred the chicken, remove the bay leaf. taste, and season with salt and pepper. Bring the soup back to a boil, then add the noodles and cook for 6-8 minutes, until soft. Stir in the milk, parmesan, and parsley.

4. Serve the soup topped with additional parmesan, if desired.

Gather all ingredients.

Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.

Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.

Pour milk mixture into the stockpot; cook and stir until warmed through.

Serve and enjoy!

Gather all ingredients.

Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.

Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.

Gradually whisk in turkey stock until smooth and no lumps of flour remain.

Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.

Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.

Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

Gather the ingredients.

Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.

Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.

Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.

Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.

Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

Enjoy!

Gather all ingredients.

Heat olive oil in a large soup pot over medium-high heat; cook onion and garlic until soft, 2 to 3 minutes. Stir in kale and cook until wilted, about 2 minutes.

Stir in water, potatoes, beans, tomatoes, vegetable bouillon, parsley, and Italian seasoning.

Bring to a boil, then reduce heat and simmer until potatoes are cooked through, about 25 minutes. Season with salt and pepper.

Gather all ingredients.

Heat oil from sun-dried tomatoes in a large Dutch oven over medium until shimmering. Add onion and garlic; cook, stirring often, until softened, 3 to 4 minutes.

Add tomato paste and sun-dried tomatoes; cook, stirring constantly, until tomato paste is slightly deeper red in color, about 2 minutes.

Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; bring to a boil over medium, stirring occasionally, about 12 minutes.

Add pasta and reduce heat to medium-low; cook, stirring occasionally, until pasta is al dente, about 12 minutes.

Reduce heat to low, and add spinach, chicken, cream cheese, and Parmesan; cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.

Garnish with additional Parmesan, basil, and red pepper. Serve immediately.

Gather all ingredients.

Combine chicken broth, soy sauce, and sesame oil in a small saucepan over medium heat; bring to a boil.

Stir water and cornstarch together in a small bowl until cornstarch is dissolved; pour into boiling broth. Stir in food coloring.

Slowly pour in beaten egg, stirring constantly; season with white pepper and salt.

Serve hot, garnished with fresh chives. Enjoy!

Gather all stock and soup ingredients.

To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.

Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.

Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.

Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.

Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

Place turkey carcass in a large, deep pot. Add stuffing, onion, carrots, celery, poultry seasoning, sage, and bay leaves.

Pour in chicken broth. Add additional water if needed to cover. Bring to a boil over medium-high heat. Reduce heat to medium and simmer, skimming off any foam, for about 1 hour.

Remove carcass and any bones. Pick any meat off carcass and bones. Return meat to the pot and discard bones and skin.

Season soup with garlic salt and pepper. Stir in rice and return to a boil over medium-high heat. Reduce heat to medium and simmer for 15 minutes.

Stir in peas and continue to simmer until rice is tender, about 10 minutes more.

Adjust seasonings to taste before serving.

Serve hot and enjoy!

Gather the ingredients.

Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, about 40 minutes.

When ready to serve, stir in spinach and cook until it wilts.

Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Serve hot and enjoy!

Gather all ingredients.

Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.

Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.

Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.

Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.

Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.

Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.

Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.

Serve hot, topped with popcorn and reserved bacon.

Gather all ingredients.

Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.

Remove the pot from heat. Add basil leaves to the pot.

Use an immersion blender to purée soup until smooth.

Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.

Serve hot and enjoy!

1. In a large Dutch oven, cook the sausage, beef, onions, and Italian seasonings until the meat is browned all over, 5-10 minutes.

2. Add the crushed tomatoes, marinara sauce, and broth. Season with salt and pepper. Cook 10 minutes until thickened slightly. Stir in 2 cups of water, and bring to a boil.

3. Add the spinach and pasta, cooking until soft, 10-ish minutes. Str in the cream, and both cheeses.

4. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

1. In a large dutch oven set over medium-high heat, brown the meat and onions all over, breaking up the meat as you go, about 5 minutes.

2. Add the poblanos, taco seasoning, salt, and pepper. Cook for 5 minutes, until fragrant. Stir in the flour and cook for another minute. Pour over 2 cups of broth, add the beer or additional broth, and bring to a simmer. Simmer for 10 minutes until the soup thickens a bit.

3. Pour over the milk. Add the cream cheese, the salsa, and the shredded cheese. Stir to melt, 5 minutes. If the soup is too thick, add broth to thin.

4. Ladle the soup into bowls. Top as desired with cilantro, avocado, and scallions. You can sprinkle over some extra cheese too! Eat and enjoy!

1. In the bowl of your crockpot, mix the butter, chicken, onions, shallots, celery, and carrots. Pour over the broth. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper. Add the parmesan rind, if using.

2. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the chicken,

3. 20 minutes before serving, stir in the rice, spinach, parsley, and lemon juice. Let cook for 15-20 minutes, until the rice is fluffy. Alternatively, you can cook the rice separately and add to the soup before serving.

4. Ladle the soup and rice into bowls and top with fresh parsley. Enjoy!

1. In a Dutch/oven, mix the butter, chicken, onions, shallots, celery, and carrots. Pour over the broth. Add the thyme, sage, rosemary, bay leaf, and season with salt and pepper. Add the parmesan rind, if using.

2. Set the pot over high heat and bring to a boil. Cook for 5 minutes, then reduce the heat, cover and simmer over low heat for 30 minutes or up to a few hours. Shred the chicken.

3. 20 minutes before serving, stir in the rice, spinach, parsley, and lemon juice. Let cook for 15-20 minutes, until the rice is fluffy. Alternatively, you can cook the rice separately and add to the soup before serving.

4. Ladle the soup and rice into bowls and top with fresh parsley. Enjoy!

1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for 15 minutes until the lentils are soft.

2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, 5-10 minutes

3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!

1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a Dutch oven. Chop the sun-dried tomatoes and set aside.

2. Set the pot over medium-high heat. Add the sausage and onion. Cook, breaking up the meat as you go until browned. Add the shallots, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook another 5 minutes, fragrant.

3. Add the broth. Simmer for 10 minutes over medium heat until the veggies are tender. Add the spinach, sun-dried tomatoes, and white beans. Mix in the cream, parmesan, and lemon. Cook for another few minutes until warmed through.

4. Divide the soup among bowls and add additional parmesan and fresh parsley. Enjoy with warm bread – of course!

1. In a large soup pot, set over medium heat, cook together the butter, onion, carrots, celery, and garlic for 5 minutes, until fragrant. Add the taco seasoning and season with salt and pepper. Pour over the broth and add the potatoes. Bring to a simmer and cook for 10 minutes or until the potatoes are tender.

2. Mix in the red salsa, salsa verde, and hot sauce. Stir in the shredded chicken (if using) and cilantro.

3. Ladle the soup into bowls and top with tortilla chips. Finish as desired with a dollop of yogurt, cheese, green onions, avocado, and cilantro. Enjoy!

Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat.

Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.

As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.

Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot.

Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.

Stir the lemon juice into to the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon. Add more salt or lemon juice as needed until it tastes good to you.

Divide among bowls and sprinkle with some parsley for serving.

Leftovers will keep for about a week refrigerated, or up to 3 months frozen.

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In a Dutch oven set over medium heat, add the butter. Once it starts to foam, add the onion, garlic, salt, and pepper. Stir until both have softened and are fragrant, about 7 minutes.

Add flour. Stir to make a paste. Continue stirring until the flour has taken on a light brown color. Stir and scrape with wooden spoon, 5 to 7 minutes. The onion paste should look golden with a little brown caramelization.

Add crushed tomatoes, tomato sauce, chicken stock, and sugar. Stir to combine. Cover the pot and bring to a boil over medium high heat, then reduce heat to medium and let simmer uncovered for about 20 minutes.

Purée the soup with an immersion blender. Alternatively, fill a countertop blender less than halfway with the hot soup. Remove the center lid insert. This allows the hot steam to escape. Cover the hole with a folded kitchen towel and place your hand over the top. Blend. Repeat as necessary until all of the soup has been puréed.

Ladle into bowls, topped with freshly cracked pepper, slivered basil, and of course, serve grilled cheese sandwiches.

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Gather all ingredients.

Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.

Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.

Season with salt and black pepper to serve.

Enjoy!

In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.

In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Gather all ingredients.

Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.

Reduce heat to medium and whisk in miso paste.

Stir in tofu.

Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Gather the ingredients.

Combine tomatoes, chicken broth, garlic cloves, and a large slice of onion in a stockpot over medium heat. Bring to a boil, and gently simmer for about 15 to 20 minutes to blend flavors.

Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.

Melt butter over medium heat in the now empty stockpot. Stir in flour to make a roux by cooking, whisking constantly, until mixture turns medium brown.

Gradually whisk in a bit of the tomato mixture to prevent lumps from forming, then stir in the rest.

Season with sugar and salt to taste.

Serve hot and enjoy!

Gather all ingredients.

Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough chicken stock to cover vegetables.

Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.

Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

Serve hot and enjoy!

Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.

In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.

Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.

Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.

Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.

Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.

Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.

Serve hot and enjoy!

Gather all ingredients.

Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.

Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.

Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.

Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.

Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.

Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.

Serve hot and enjoy!

Gather all ingredients.

Place peas in a large stockpot and cover with several inches of cold water; let soak, 1 hour to overnight. Drain, rinse, and return peas to the pot.

Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.

Remove ham bone; cut off meat, dice, and return meat to soup.

Add celery, carrots, and potatoes.

Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.

Serve and enjoy!

Heat olive oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until onion is browned and softened, about 10 minutes. Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes.

Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.

Transfer soup to a blender in batches; secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening; blend until smooth, about 30 seconds per batch. Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.

Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.

Ladle soup into bowls and garnish with fresh parsley.

Gather all ingredients.

Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.

Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.

Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese.

Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.

Serve hot and enjoy!

Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.

Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.

Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.

Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

Gather all ingredients.

Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.

Add broccoli and broth, cover, and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.

Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve hot and enjoy!

Gather all ingredients.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Add green pepper and onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

Add tomatoes, tomato sauce, broth, thyme, and sage; season with salt and pepper. Cover and simmer until peppers are tender, about 30 to 45 minutes.

Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Stir cooked rice into soup; heat through and serve.

Gather all ingredients.

Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 1 pinch salt in the melted butter until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.

Add onion to the mushrooms; cook until onion is soft and translucent, about 5 minutes.

Stir flour into the mushroom mixture and cook, stirring often, to remove the raw flour taste, about 2 minutes.

Add thyme bundle and garlic cloves, then pour in 4 cups chicken broth and 1 cup water. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.

Purée soup with a blender in batches until smooth and thick.

Stir in cream. If too thick, add a little chicken broth or water. Season with salt and black pepper.

Ladle into bowls, and garnish with reserved mushroom slices and thyme leaves.