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While last month (January) was National Soup Month, February is not without a great day to celebrate soup! February 4th is National Homemade Soup Day!
There is nothing like a hot bowl of homemade soup. I am sharing a few of my soup recipes today! All of them are rather creamy… great with a hunk of homemade bread…
Roasted Tomato Soup with Grilled Cheese Croutons
- Soup Ingredients:
- 2 lbs. ripe yellow or red tomatoes cut into ½ inch slices
- 1 T. garlic powder
- Sea salt and black pepper to taste
- 2 slices sourdough bread crusts removed
- 2 T. unsalted butter melted
- ½ c. chicken or vegetable broth
- 1/3 c. fresh basil roughly chopped, plus additional sprigs for garnish
- 1 medium yellow onion quartered
- 2 large stalks celery roughly chopped
- 2 cloves fresh garlic peeled
- 1 t. ground cumin
- 3 T. heavy whipping cream room temperature
- 3 oz. Brie cheese crust removed, cut into thin slices
- Preheat oven to 300ºF and line a large rimmed baking sheet with parchment paper or a Silpat™ baking sheet.
- Arrange sliced tomatoes on the prepared baking sheet without overcrowding. Sprinkle with garlic powder, and season with salt and black pepper, to taste. Place baking sheet in preheated oven and roast approximately 2 hours or until the tomatoes are browned around the edges.
- When the tomatoes are almost ready, cut each slice of sourdough bread into equal-sized rectangles and brush one side with melted butter. Place buttered side down on a grill pan set over medium heat. Once grill marks appear, remove from heat and flip each piece of sourdough over so the grill marks are facing up. Set aside.
- Remove tomatoes from the oven and transfer to a high-powered blender or food processor, along with the broth, basil, yellow onion, celery, garlic, cumin, and heavy cream. Season with salt and black pepper, to taste.
- Blend on high until smooth and thoroughly combined. Taste and adjust seasonings as needed. If desired, add additional broth or water, one tablespoon at a time, and re-blend to achieve desired consistency. Set aside.
- Place top oven rack on the second-highest position and pre-heat the broiler to high.
- Top each slice of grilled bread with a piece of sliced Brie and place the grill pan under the broiler for 1-2 minutes, or until the Brie is soft and just starting to melt. Don’t broil too long or the Brie will run off the bread base.
- To serve, transfer the hot soup to individual serving bowls and top with the grilled cheese croutons and a sprig of fresh basil if desired. Enjoy!
And Vichyssoise Soup
- 3 T. unsalted butter
- 3 T. extra virgin olive oil
- 1-2 large cloves garlic finely minced
- 3 large leeks white and very light green parts only
- Sea salt and black pepper to taste
- 4 c. Yukon Gold potatoes peeled and diced (approximately 4-5 medium potatoes)
- 2 c. chicken broth preferably organic
- 2/3 c. sour cream
- 1/3 c. heavy cream
- 3 T. fresh chives finely chopped
- Add butter, olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat. Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
- Add potatoes and chicken broth. Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid. Simmer for 25-30 minutes or until potatoes are fork tender.
- While the potatoes are simmering, combine the sour cream and heavy cream in a medium-sized bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Remove skillet from heat and cool for several minutes. Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender. Cover and blend on high until completely smooth, approximately 1-2 minutes.
- Remove lid and transfer the purée into a large bowl. Repeat process with remaining contents of the skillet.
- Temper the sour cream mixture by adding 2 or 3 tablespoons of the soup to the bowl. Stir to combine.
- Add the tempered sour cream mixture to the skillet. Season with additional salt and black pepper, as desired, and stir to combine.
- Allow soup to cool completely, then transfer to an airtight container. Refrigerate until chilled, approximately 3 hours to overnight.
- To serve, divide the chilled soup between four bowls and garnish with fresh chives. Enjoy!
A Lovely Roasted Fall Harvest Soup
Roasted Fall Harvest Soup
- 3 cups butternut squash, cubed
- 3 firm apples, cubed
- 1 medium red onion, chopped
- 1 Tbsp fresh ginger, minced
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 2 Tbsp coconut oil, melted
- 4-5 cups chicken broth, preferably organic, divided
- Sea salt and black pepper, to taste
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
- Spread seasoned butternut squash mixture onto a prepared baking sheet and spread into a
single layer. Place in preheated oven and roast until squash is fork-tender, approximately 25-30 minutes.
- Remove from oven and let cool slightly before transferring one-quarter of the roasted
veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
- Transfer puree to a large soup pot and repeat process with remaining vegetables and
chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
- Remove from heat and adjust seasonings, as desired, before serving. Enjoy!
Finally, Beer Cheese Soup
One-Pot Beer Cheese Soup
- 6 T. unsalted butter
- 1 large carrot peeled and finely chopped
- 1 large celery stalk finely chopped
- 1 small yellow onion finely chopped
- 2-3 cloves garlic minced
- ¼ c. all-purpose or whole wheat flour
- 3 c. chicken or vegetable broth preferably organic
- Sea salt and black pepper to taste
- 1 c. heavy cream room temperature
- 4 oz. goat cheese cut into chunks and softened
- 16 oz. sharp cheddar cheese grated, plus extra for serving
- 2 t. Dijon mustard
- 2 t. Worcestershire sauce
- 8 oz. mild-flavored beer
- 1/4 c. chopped red onion
- 4 pretzel rolls or a loaf of crusty bread to serve
- Add butter to a Dutch oven or soup pot over medium heat. Once melted, add carrot, celery, onion and garlic and sauté, stirring occasionally, until soft, about 8-10 minutes.
- Gradually add flour and stir constantly until completely incorporated without any lumps. Cook for approximately 2-3 minutes.
- Stir in broth and increase heat to medium-high. Bring to a boil, and then immediately reduce heat to medium-low. Season with salt and black pepper, to taste, and stir to combine. Simmer uncovered for approximately 30-35 minutes, stirring occasionally.
- Remove from heat and blend the mixture with an immersion blender until smooth. Otherwise, transfer the liquid to a blender and blend until completely smooth. Work in batches if necessary.
- Once smooth, return mixture to Dutch oven or soup pot over medium-low heat. Temper the heavy cream by adding a couple of tablespoons of the hot soup to it, then stir it into the pot until well combined.
- Slowly whisk in goat cheese and half the cheddar cheese. Stir continually until cheese is completely melted before adding the remaining cheddar cheese. Stir constantly until completely melted.
- Add the mustard, Worcestershire sauce, and beer and stir until blended. If the soup is too thick at this point, add a little additional chicken or vegetable stock to reach desired consistency. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
- Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn, if desired. Enjoy!
These recipes are great ways to celebrate homemade soups! If you make one of these, share your experience in the comments!
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