Easy and Yummy Soups in Minutes

By Tara Brooke | Tara's Kitchen

Jan 04
Recipes and photos via fabfitfun.com
Savory Squash Soup

3-3/4 pound pumpkins or butternut squash
1 (1-3/4 pounds) acorn squash
6 tablespoons (3/4 stick) unsalted butter
1 (4 ounce) White onion peeled, trimmed, and finely diced
1/2 teaspoon Kosher salt
1/8 teaspoon white pepper, freshly ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon ginger, ground
1/8 teaspoon cardamom, ground
1/2 teaspoon cinnamon
1 tablespoon brown sugar
Juice of 1/2 lemon
4 cups Wolfgang Puck Organic chicken stock or vegetable stock
1 cup heavy cream
1 sprig rosemary, fresh
1 serving Cranberry Relish, for garnish

1. Preheat the oven to 350 degrees F.
2. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season with salt, pepper, and nutmeg. Arrange squash cut side down on rack placed in baking tray, bake until tender, 1 1/2 hours. Cool, scoop out insides of the squash, and puree the flesh in a food processor. Reserve. (Yield 4 cups)
3. In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion. Do not allow it to brown. Add the pureed squash and cook over very low heat until heated through, stirring occasionally. Do not allow it to bubble up. Season with the salt, pepper, ginger, cardamom, cinnamon, brown sugar and lemon juice.
4. Pour in the stock and bring to a boil, still over low heat, stir often. Cook 20 minutes.
5. In a small saucepan, heat the cream with the rosemary sprig. Remove the rosemary and pour the cream into the soup. Transfer to a blender or food processor and process, in batches, for 2 or 3 minutes. Adjust the seasoning to taste.
6. To serve, ladle the soup into heated bowls. Place a tablespoon of Cranberry Relish in the center. top with a dollop of Cardamom Cream, then sprinkle with chopped pecans. Drizzle pumpkin oil over soup.

Easy Minestrone Soup

3 tablespoons olive oil
2 cloves garlic, minced fine
1/2 large onion, minced
5 stalks celery, chopped
4 carrots, chopped same size as celery
1 32-ounce container chicken broth
1 cup water
1 29-ounce can tomato sauce
1 15-ounce can kidney beans, drained & rinsed
1 15-ounce can green beans (or about 1 cup frozen)
2 zucchinis, quartered and sliced
1 teaspoon dried oregano
2 teaspoon dried basil
salt and pepper to taste
1 cup seashell or orichette pasta
2 tablespoons grated Parmesan cheese for topping

1. In a large pot, heat olive oil and saute garlic and onion for 3-4 minutes. Add in minced celery and carrots, saute for about 5 more minutes. Salt a bit to bring the liquid out in the vegetables.
2. Once the onions are translucent, add chicken broth, water and tomato sauce and bring to a boil, stirring every few minutes until it’s boiling well. Reduce heat to a simmer and add beans, green beans, zucchini, oregano, basil, salt and pepper. Simmer for 20-30 minutes, until the carrots are done.
3. Cook pasta separately until al dente. Add approximately 1/4 cup cooked pasta to the bottom of the bowl before ladling the vegetable soup over the top.
4. Top with a sprinkling of Parmesan cheese and serve with grilled cheese!

Valerie Bertinelli’s Tuscan Style Soup

1 1/4 cup eggplant, peeled and cubed
1 cup water
1 (14 ½-ounce) can no-salt-added whole tomatoes, undrained and chopped
1/2 (4-ounce) can sliced mushrooms, drained
1 clove garlic, minced
3/4 cup zucchini, coarsely chopped
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese

1. Combine first 9 ingredients in large pan. Bring to boil; cover, reduce eat, and simmer 25 minutes of until vegetable are tender.
2. To serve, ladle soup into bowls, sprinkle 2 tablespoons of Parmesan cheese.
Number of Servings: 4

Lentil-Tomato Soup (6 Servings)

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
2. For Sausage Variation: Stir in 1/2 pound chopped fully cooked turkey sausage; heat through.
3. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender.
4. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.

Corn Chowder

1 celery stalk
1 medium onion
1 1/2 tablespoons butter
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups 1% milk
1 medium Yukon Gold potato, peeled and cut into little cubes
3 scallions
2 cups frozen corn
1/4 cup chopped fresh chives and/or parsley

1. Pull the leaves from the celery stalks and set them aside. Chop celery and onion.
2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
4. Meanwhile, chop the celery leaves, trim the ends off the scallions and slice them thinly. When the potatoes are tender, stir in the corn, scallions and celery leaves. Bring the soup back to the boil, then serve.

Southwestern Chicken Soup

Cooking spray
1 cup chopped onion
3 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
1/4 cup uncooked white rice
1 teaspoon ground cumin
1 16-ounce can Great Northern beans, rinsed and drained
3 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup chopped seeded tomato
3/4 cup diced peeled avocado (about 1 medium)
1 tablespoon fresh lime juice
6 lime wedges

1. Heat a large sauté pan over medium-high heat. Coat pan with cooking spray. Add onion and garlic, and sauté 3 minutes. Add broth, rice, cumin, and beans; bring to a boil. Reduce heat; simmer 15 minutes.
2. Stir in chicken, cilantro, pepper, and salt; simmer 5 minutes or until chicken is thoroughly heated.
3. Remove from heat, and stir in tomato, avocado, and juice. Serve with lime wedges.

French Onion and Wild Mushroom Soup

4 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
3 large onions, thinly sliced
1 bay leaf
1 1/2 teaspoons ground thyme
Salt and pepper
1 32 ounce container (4 cups) chicken or beef broth
1 1 ounce package mixed dried wild mushrooms
1/4 – 1/3 cup dry sherry (eyeball it)
4 thick slices crusty bread
1 large clove garlic, halved
1/2 pound gruyere cheese, shredded

1. In a heavy soup pot, melt the butter with the EVOO, 2 turns of the pan, over medium-high heat. Stir in the onions, bay leaf and thyme; season with salt and pepper. Cook until the onions are softened and browned, 25 minutes.
2. Meanwhile, in a large saucepan, bring the chicken broth, mushrooms and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. Using a slotted spoon, remove the mushrooms and slice.
3. Preheat the broiler. Pour the sherry into the onions and cook over medium heat, scraping up any browned bits. Stir in the mushrooms and hot broth.
Toast the bread under the broiler, rub with the garlic and top with the cheese. Broil until melted. Ladle the soup into bowls and serve with the toasts.

Half-Hour Chicken Gumbo

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

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