Autumn Soups

I love soup. A lot of people like soup; I LOVE soup. 

You can tell from searching my blog how much I love soup. I have recipes for chicken noodle soup, lentil and sausage soup, ginger carrot soup, white bean and bacon soup, black bean soup, lasagna soup, potato soup, lemon chicken rice soup, pumpkin pie soup, lamb stew, beef stew, beef stew with Guinness, fish chowder, lemony lentil soup, flu fighter chicken noodle soup, white chicken chili, chicken stew, bacon corn chowder, French onion soup, broccoli cheese soup, summer corn chowder, ukha (Russian fish and potato soup), and borscht. 

But wait, there's more. 

See, that's what I love about soup. There's always another variation to try. It's one of the few foods I'll dare to make without a recipe. I mean, what is soup, anyway? Some kind of broth, with vegetables, meat, seasonings, and maybe pasta or rice or dumplings. Throw it all together and let it simmer, then adjust the flavors the way you like. You can make a single serving to use up leftovers (how many times did I heat up some chicken broth and throw in the half-serving of rice, vegetables, and chicken that my kids didn't finish the night before??), or make a giant pot to feed a crowd. 

So there are always new recipes to try. And if, for some bizarre, inexplicable reason, you're not a fan of the soups listed above - or if, like me, you're just always up to try a new soup recipe - here are ten more you might enjoy. 

Butternut Squash and Potato Soup

1-1/2 c onion chopped
1/4 c butter

2 cloves garlic optional, crushed/minced
4 cups butternut squash peeled & cubed
2 cups potato peeled & cubed

4 c chicken broth
1 c milk

Melt the butter in a Dutch oven or large stockpot over medium heat. Add onions and saute until soft and translucent. Add the garlic and saute for another 30 seconds. Add broth, squash, and potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes, until vegetables are tender.  Remove from heat and puree until smooth (with an immersion blender or by batches with a blender or food processor). Stir in milk, then return to heat until warmed through. Serve with croutons and a dollop of sour cream, if desired. 

Note: There really is no seasoning other than garlic! And I didn't feel like it was bland. But feel free to experiment with various seasonings: curry, savory herbs like rosemary or sage, or something with a kick like a pinch of cayenne, chili powder, or smoked paprika.

Smoky Tomato and White Bean Soup 

1 tablespoon olive oil

1 large onion, finely chopped

2 celery ribs, finely chopped

5 cloves garlic, finely chopped

1 teaspoon smoked paprika 

½ teaspoon ground cumin

¼ cup tomato paste

27 oz chopped fire-roasted tomatoes , canned

2 teaspoon salt , plus more to taste

½ teaspoon black pepper , freshly ground

3 cups chicken stock (or vegetable stock, for a vegetarian or vegan version)

1 tablespoon sugar 

4½ cups white kidney, cannellini or lima beans, drained and rinsed (canned or dried, but if using dried beans, they must be pre-cooked)

In a large stockpot, heat the olive oil over medium heat. Sauté the onion and celery for about 10 minutes, until they are starting to go golden brown. Add the garlic, smoked paprika and cumin and continue to cook for another 2 minutes, stirring constantly. Add all the other ingredients. Stir well to combine, allow to come to a simmer and cook for another 20 minutes. Add a little water to adjust the consistency to your liking, check the seasoning and adjust to taste; then serve. If desired, you can use an immersion blender to puree right in the pot.

Note: You can reduce the amount of stock to make a thicker version and serve over rice or mashed potatoes. 

Pasta e Fagioli

1 yellow onion, finely chopped

2 large carrots, peeled & chopped

1 celery stalk, chopped

1 tablespoon olive oil

½ cup white wine

19-ounce can red kidney beans, drained & rinsed

19-ounce can white kidney beans, drained & rinsed

1 cup tomato sauce or crushed canned tomatoes

6 cups chicken broth (or vegetable broth) - add 1 additional cup if using Instant Pot

1 tablespoon fresh basil, finely chopped

2 bay leaves

½ teaspoon dried oregano

½ teaspoon sea salt 

1-1/25 cup ditali or ditalini pasta

Stovetop Directions:

Heat the oil in a deep skillet or stockpot. Add the onion, carrot and celery, sprinkle with salt and pepper, and sauté until softened, about 5 minutes. Pour in the wine and continue to sauté until the wine is mostly absorbed by the vegetables, about 4-5 minutes. Add all remaining ingredients EXCEPT the pasta, mix well and simmer, with the lid ON, for about 20 minutes. Then add the pasta, give it a stir and continue cooking with the lid on, but slightly askew for another 10 minutes until it is al dente. Do not overcook.

Remove and discard the bay leaves before serving.

Instant Pot Directions: 

Set your pot to sauté and add the oil. When hot, add the onion, carrot and celery. Sprinkle with salt and pepper and sauté until softened, about 5 minutes. Then add the wine and continue to sauté until the wine is mostly absorbed by the vegetables, about 4-5 minutes. Add all remaining ingredients plus 1 extra cup of broth (7 cups total) and mix well. Close lid, seal, and set to high pressure for 4 minutes. Quick release once complete. (Natural release will overcook the pasta.) Remove and discard the bay leaves before serving.

African Chicken Peanut Stew

2-3 pounds chicken legs, thighs and/or wings

3 tablespoons vegetable oil

1 large yellow or white onion, sliced

3-inch piece of ginger, peeled and minced

6-8 garlic cloves, chopped roughly

2-3 pounds sweet potatoes, peeled and cut into chunks

1 15-ounce can of crushed tomatoes

1 quart chicken stock

1 cup peanut butter

1 cup roasted peanuts

1 tablespoon ground coriander

1 teaspoon cayenne, or to taste

Salt and black pepper

1/4 to 1/2 cup of chopped cilantro

Heat the vegetable oil in a large soup pot over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Cook in batches, if needed, to avoid overcrowding the pot. Set the pieces aside as they brown. In the same pot, add the onions and saute for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Add the chicken. Bring to a simmer and adjust salt to taste.

Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if desired, or chop and return to pot. 

Shred the meat off the bones and put the meat back in the pot.

Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Meatball Stew

3 cups beef broth (or 3 cups water with 3 bouillon cubes)

1 8-ounce can of tomato soup

1 bay leaf

1 sprig fresh thyme or 1/2 teaspoon dried

1 to 1-1/2 pounds frozen meatballs

1/2 onion, sliced

4 large carrots sliced into 1-inch pieces

2 russet potatoes (about 2 pounds), cut into bite-sized chunks

3 stalks celery, washed and sliced into 1/2-inch pieces

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 Tablespoons butter

3 Tablespoons flour

1/2 cup half and half or milk 

In a heavy stockpot over medium heat, combine broth, soup, bay leaf, and thyme and bring to a boil. Add meatballs, reduce heat, and simmer for 10 minutes. Add carrots, potatoes, and celery and simmer for 10 more minutes. Blend butter and flour together and stir into stew. Add half and half or milk and simmer for 20-20 minutes longer, until slightly thickened. 

Note: You can substitute frozen vegetables for the fresh to save on preparation time, and you can use canned cream of mushroom soup instead of the flour, butter, half and half/milk, and thyme.  

Vichyssoise (Cold Potato and Leek Soup)

2 tablespoons butter

1 tablespoon olive oil

1 large sweet onion, chopped

6 large leeks, thoroughly rinsed and sliced (white and light green parts only)

3 large potatoes, peeled and diced

4 cups chicken broth

Salt and pepper to taste

Pinch of nutmeg

1/2 cup heavy cream (or half and half)

Chives to garnish (optional)

In a large stock pot or Dutch oven, heat the olive oil and the butter over medium high heat. Sauté the onion until translucent (about 2 minutes). Add the leeks and sauté until soft (about 4-5 min).

Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes, or until the potatoes are tender. Puree the soup until smooth, using an immersion blender or by batches in a regular blender.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot recipe)

1 lb dry Cannellini beans, rinsed

1 head garlic, peeled

8 cups water

4 sage leaves, plus more for garnish

2 tsp olive oil

1 cube chicken bouillon 

kosher salt and white pepper to taste

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. While beans are cooking, place remaining garlic cloves in the center of a 7x7 inch square of aluminum foil. Cover garlic with olive oil and a little salt. Seal aluminum tightly and roast at 400 degrees for 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside.

When the beans are soft, add the bouillon and mix well until dissolved. Stir in roasted garlic, reserved a few cloves for garnish, if desired. Using an immersion blender, carefully pulse until soup reaches desired consistency. (Can also blend batches in a regular blender.) Adjust salt to taste. Garnish with fresh sage, white pepper, and whole roasted garlic cloves if desired.

Taco Soup (Instant Pot recipe)

1-2 lbs ground beef (or ground turkey)

1 packet taco seasoning (1/4 cup if using bulk seasoning) 

1 tsp garlic powder

½ tsp onion powder

½ tsp oregano

½ tsp salt

½ tsp ground black pepper

1 (10 oz) can Rotel

1 (7 oz) can diced green chiles (do not drain)

4 cups chicken broth

1 (14 oz) can black beans, rinsed & drained

1 (14 oz) can garbanzo beans, rinsed & drained

1 (14 oz) can red kidney or pinto beans, rinsed & drained

1 (14 oz) can diced tomatoes (do not drain)

1 cup frozen corn

4 5" corn or flour tortillas, cut in thin strips (optional)

Optional garnishes: 

Sour cream

Cheddar or Monterey Jack cheese, shredded

Tortilla chips

Avocado, diced

Red cnion, diced

Jalapeño, sliced

Turn the Instant Pot to sauté. (Add 1/2 tablespoon oil if using ground turkey.) When hot, add meat and saute for several minutes. Add the taco seasoning, garlic powder, onion powder, oregano, salt, and pepper. Continue cooking, stirring occasionally, until meat is browned. Add Rotel, chiles, and chicken broth. Stir and bring to a slow simmer (cover with a glass lid or a plate, if desired, to speed heating). Add all of the beans and stir well. Pour the diced tomatoes on top without stirring. Close and seal pot (turn off saute function) and cook on manual for 6 minutes. Allow to natural release for 15 minutes, then do a controlled release to avoid splashing. 

Stir soup, then adjust salt to taste, then add the corn and tortilla strips (if using). Stir well and let sit for a few minutes, stirring occasionally to help dissolve some of the tortillas. Serve with desired garnishes.

Gazpacho

1 cucumber, halved and seeded (not peeled)

2 red bell peppers, cored and seeded

4 plum tomatoes

1 red onion

3 cloves garlic, minced

3 cups tomato juice

1/4 cup white wine vinegar

1/4 cup olive oil

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Chop the cucumbers, red bell peppers, tomatoes, and onion into 1-inch cubes. Place the sliced vegetables separately into a food processor with a steel blade. Pulse the processor until the veggies are coarsely chopped. Do not overprocess. (Can also chop by hand.) Combine in a large bowl. Add remaining ingredients. Stir everything together until well combined. Chill before serving to allow the flavors to develop and meld together.

Serve with a slice of warm, crusty bread as a main dish, or serve in shot glasses as an appetizer. 

Lobster Bisque

2 lobster tails OR 1 large (2-3 lb.) lobster OR 2 chicken lobsters 1 to 1-1/2 lbs. each) 

5 cups water

1/2 tablespoon Better Than Bouillon Lobster Base (optional)

1-1/2 cup dry white wine, divided

salt and pepper

1 bay leaf

2 medium carrots, thinly chopped

2 celery stalks, thinly chopped

1 cup onions, chopped

6 oz tomato paste 

4 tablespoons butter, divided

2 tablespoons flour

2 sprigs of fresh thyme

1 cup heavy whipping cream

Add the lobster and 5 cups to water to a large pot. Bring the water to a boil and cook the lobster tails for 7 minutes. Remove the lobster tails and set aside so they cool, about 5 minutes. (I have my grocer steam my lobsters and skip this step.) Remove the meat from shells and refrigerate. Keep the shells and store the lobster meat in the fridge. Return the shells to the pot of water (or place in 5 cups of boiling water, if your lobsters were pre-cooked) and add Better than Bouillon (if using), bay leaf, 1 cup wine, and salt and pepper to taste. Return to boil. Lower heat to medium, cover, and simmer for 25 minutes.

Place a large strainer over a large bowl. Pour the broth and shells over the strainer to remove the shells from the broth. Reserve broth; discard shells. Add 3 tablespoons of butter to the same pot. When the butter has melted add the celery, carrots, and chopped onion and saute for 6-7 minutes, until soft. Add the flour and stir until fully incorporated.

Add the lobster broth back to the pot along with the fresh thyme, heavy whipping cream, tomato paste, remaining 1/2 cup dry white wine, and salt and pepper to taste. Bring to boil, reduce heat, and simmer for 10-12 minutes until the vegetables are tender. Use an immersion or regular blender to smooth the soup.  

Heat a skillet on medium-high heat and add the remaining 1 tablespoon of butter and the reserved lobster meat. Cook for 2-3 minutes. Serve the soup in bowls topped with the cooked lobster and fresh ground black pepper to taste.

Soups and Stews for a Snowy Day

With the prospect of another snowy day coming, I am reminded that one of my favorite things to do on a snowy day is to cook, especially to cook a soup or a stew or a chowder. To fill my kitchen with warmth, and good smells, and family members excitedly sniffing the air and prowling around hoping for a spoon or a bowl to lick, or a little sample to try. The last snowstorm we had, my meal of choice was my mom's fish chowder (the local market had haddock on sale the day before), and last night I made beef stew in anticipation of the coming storm, but I have a number of other favorite recipes to warm the soul and fill the stomach, and I would like to share some of them with you!

New England Fish Chowder

3 slices bacon
1 medium onion, chopped (or sliced on a mandolin)
4 cups hot water
1 pound Yukon Gold potatoes (about 3 medium), cut into 1/4-inch cubes or thin slices
1 pound skinless fish fillets (cod, haddock, or pollock), cut into 1/2- inch pieces
1 cup frozen corn
2 cups half and half (or light or heavy cream)
1 tablespoon flour
1 tablespoon parsley, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
butter (optional)

In a large saucepan over medium heat, cook bacon until crisp. Remove the bacon from the pan, place it on a plate, and crumble once it is has cooled. Set aside.

Add the onions to the bacon drippings in the pan and cook until the onions are soft, about 3-5 minutes. Deglaze the pan by adding about 1/2 cup of the water. As the liquid bubbles and simmers, scrape the bottom of the pan with a wooden spoon to release the flavor infused brown bits.

Add the rest of the water and the potatoes. Bring the pan to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are partially cooked, about 5-7 minutes.

Add the fish and corn to the saucepan and simmer until the fish flakes easily with a fork and the potatoes are soft, about 3-5 minutes.

Whisk the half and half and flour together and add it to the pan. Add the parsley, salt and pepper, and stir until the chowder is thickened. Reduce the heat to medium-low and simmer for 5 minutes longer. Serve warm in bowls topped with a pat of butter and reserved bacon. 

Lemony Lentil Soup

1 tablespoon olive oil 
1 medium white onion, peeled and diced 
2 medium carrots, diced 
5 cloves garlic, peeled and minced
6 cups chicken stock (or vegetable stock)
1 1/2 cups red lentils, rinsed 
2/3 cup frozen corn
2 teaspoons ground cumin
1 teaspoon curry powder
(optional) pinch of cayenne
zest and juice of 1 small lemon
fine sea salt and freshly-cracked black pepper

Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant. Stir in stock, lentils, corn, cumin, curry powder (plus cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender. Use an immersion blender to puree small batches of the soup until it reaches your preferred consistency (this step may be omitted).  Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, to taste. Garnish individual bowls with a lemon slice, if desired. 

Flu Fighter Chicken Noodle Soup

1 pound skinless, boneless chicken breast tenders  
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and diced
3 stalks celery, diced
1 very large onion, finely diced
8 cloves garlic, minced
Big pinch of salt
32 ounces of chicken stock (or chicken bone broth)
4 cups water
1 bay leaf
2 cups noodles (elbows or egg noodles work well)
Juice of 1 lemon, plus more for serving
1/4 cup to 1/2 cup fresh dill, chopped

Preheat oven to 375 degrees. Place chicken tenders in a large baking dish lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with garlic powder, cumin, chili powder, cayenne, oregano, salt, and pepper. Place in the oven and bake for 25 minutes, flipping the chicken at the half way point. Once cooked, pull into small chunks using two forks. While the chicken is roasting, prepare the soup.

Heat 3 tablespoons olive oil in a large, heavy bottomed soup pan over a medium flame. Add carrots, celery, and onion, and cook - stirring occasionally - for 8-9 minutes. Add minced garlic and salt and cook for another minute before adding the bay leaf, water and chicken stock. Increase heat to high, bring soup to a boil, then reduce heat to medium-low, stir in noodles, and simmer for 10 - 15 minutes, or until the vegetables are soft and the pasta al dente. Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings, then serve at once.

White Chicken Chili

1 tbsp. extra-virgin olive oil

1 small yellow onion, diced

1 jalapeño, seeded and minced (optional)

2 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. ground cumin

2 (4.5 oz.) cans green chilies (optional)
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed

1 1/2 c. frozen corn

1/2 c. sour cream

Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack

1/4 c. crushed tortilla chips

In a large pot, over medium heat, heat oil. Add onion (and jalapeño, if using) and cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add green chilis (if using), chicken, and broth and season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 10 to 12 minutes, until chicken is tender and cooked through.

Transfer chicken to a plate and shred with two forks. Return to pot and add white beans and corn. Bring to a simmer and let cook, 10 minutes. Turn off heat and stir in sour cream.

Ladle chili into bowls and garnish with cilantro, cheese, and chips before serving.

Hearty Beef Stew

1-1/2 tsp sea salt

1 tsp crushed rosemary

1 tsp thyme 

1 tsp marjoram (may be omitted)

1 tsp paprika

1/2 tsp black pepper

2 Tbsp vegetable oil

2 lbs stew meat, cut into bite-sized pieces

1 cup diced onion (frozen is fine)

2 stalks celery, chopped

1 tsp minced garlic

3 Tbsp tomato paste

1 cup full-bodied red wine such as Cabernet or Merlot (or use an additional cup of broth and a splash of red wine vinegar or balsamic vinegar)

2 cups beef broth or bouillon

1 Tbsp Worcestershire sauce

1 bay leaf

1 lb baby potatoes (red or yellow), cut into bite-size pieces

3-4 carrots, peeled and roughly chopped (can use baby carrots cut in half)

1 cup frozen peas

2 Tbsp cornstarch

Combine salt, rosemary, thyme, marjoram, paprika, and black pepper in a small bowl. In a large Dutch oven, heat the oil over medium-high heat. In two or three batches, add the meat to the pan so it is not crowded. Sprinkle each batch with 2 tsp of the spice blend and saute until nicely browned on all sides. Set cooked meat in a bowl or plate and cook the rest of the meat, adding more oil if needed and sprinkling with spices. Reserve remaining spice mix. Add more oil if needed and saute onion, celery, and garlic, stirring occasionally, until softened. Add the tomato paste and stir until combined. Add the red wine and increase heat to bring to a boil. Add the beef broth, Worcestershire sauce, bay leaf, and the remaining spice mix. Add the cooked beef and any juices from the bowl or plate. Reduce heat to low, cover, and simmer for 90 minutes, until beef is tender. 

Add the potatoes and carrots and increase heat to bring back to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes, until vegetables are tender. Stir in the frozen peas. Place cornstarch in a small bowl and ladle about 1/4 cup of the hot broth on top, then stir to form a smooth slurry. Add to stew, stir well, and allow to continue cooking for several minutes to thicken.  

Baked Potato Soup

6 strips bacon, cut into small pieces 
1/2 medium onion, chopped

4-5 large potatoes, peeled and diced

1/4 cup flour

4 cups milk

1 cup chicken broth

1 clove garlic, minced

3/4 grated cheddar, plus more for garnish

3/4 cup sour cream (or more, to taste)

salt and pepper

chopped scallions for garnish, optional

Fry bacon pieces in a Dutch oven over medium-high heat until crispy. Drain the bacon on a paper towel and drain all but 2 tablespoons of the fat. Saute the onion in the bacon fat for about 5 minutes. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook a few minutes, until smooth and golden. Add broth, garlic, and potatoes and increase heat to high. Scrape the bottom of the pan with a spatula. When nearly boiling, reduce heat, cover partially with lid, and simmer gently for 20 minutes, until potatoes are fork tender. If desired, use a potato masher to slightly mash some of the potatoes. stir in sour cream, cheddar, and bacon, reserving a little cheddar and bacon for garnish, if desired. Season with salt and pepper to taste. Serve, topping individual bowls with scallions, cheddar, and bacon, if desired. 

Now make sure your snow shovel and ice scraper are close at hand, and start cooking!