Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Wednesday, 26 February 2020

Italian Orzo Spinach Soup

Italian Orzo Spinach Soup


Ingredients:
2 tablespoons olive oil
1 small white onion, peeled and diced
1 cup diced carrots
1 cup diced celery
3 cloves garlic, peeled and minced
And many more.

Instructions:
  • Step 1. Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
  • Step two, Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed. (Also feel free to add more of the thyme, oregano and rosemary, if you’d like.)
  • Step three, Serve warm, garnished with your desired toppings.
  • Complete Recipes: https://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/



  • Rated 4/5 based on 29 Reviews

    Japanese Clear Soup Recipe

    Japanese Clear Soup Recipe


    Ingredients:
    2 teaspoons sesame oil (or peanut oil)
    8 cups chicken broth
    4 cups beef broth
    4 cups water
    1 large sweet onion, peeled and cut into wedges
    And so on.

    Instructions:
  • Step one. Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
  • And then, Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
  • And then, Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
  • Complete Ingredients and Instructions: https://www.aspicyperspective.com/japanese-clear-soup-recipe/



  • Rated 4/5 based on 63 Reviews

    Hearty Beef Barley Soup

    Hearty Beef Barley Soup


    Ingredients:
    1 1/2 lb. boneless chuck roast, cut into small cubes
    3 tbsp olive oil
    4 medium carrots, peeled and diced
    1 large onion, peeled and diced
    3 garlic cloves (minced)
    And many more.

    Instructions:
  • First. Heat up a large pot on high heat. Add the olive oil and beef. Cook, stirring occasionally, for about 10 minutes, until the liquids evaporate and the beef starts to brown.
  • Next step is, Reduce heat to medium and add onion, carrots, and garlic. Cook for about 5 minutes.
  • Next step is, Add the tomato paste, thyme, salt, and pepper and mix everything well. Add the barley and beef (or chicken) broth. Reduce the heat to medium low, and cook until the beef is very tender, for about 1 1/2 hours. Note: add extra broth if you’d like to thin out the soup a bit more.
  • Courtesy of: https://cooktoria.com/hearty-beef-barley-soup/



  • Rated 4/5 based on 86 Reviews

    Tuscan White Bean Soup With Bacon

    Tuscan White Bean Soup With Bacon


    Ingredients:
    10 strips Bacon – diced
    2 large Shallots – peeled & small dice (about 1 1/2 cup)
    3 medium Carrot – peeled & small dice (about 3/4 cup)
    3 medium Celery – small dice (about 3/4 cup)
    4 small cloves Garlic – peeled & minced*
    And many more.

    Instructions:
  • First step, Place a large stock pot over medium heat and add bacon. Cook until bacon is crisp and cooked through. Use a slotted spoon to remove bacon to a paper towel lined plate, leaving bacon dripping in pan. Set aside.
  • Next, You want about 1 tablespoon of drippings in the pot, if you do not have enough fat, add extra virgin olive oil to pan until you have about 1 tablespoon of liquid (just eyeball this).
  • After it, Increase heat to medium high. Add shallots, carrot, and celery to pot. Cook, stirring frequently until softened, about 3 minutes. Add garlic and crushed red pepper flakes, salt and pepper; cook until aromatic, 30 seconds - 1 minute.
  • Complete Recipes: https://www.nospoonnecessary.com/tuscan-white-bean-bacon-rosemary-soup-bread-bowls/



  • Rated 4/5 based on 95 Reviews

    To-Die-For Rustic Hungarian Mushroom Soup

    To-Die-For Rustic Hungarian Mushroom Soup


    Ingredients:
    3 tablespoons butter
    2 cups chopped onions
    1 pound fresh mushrooms, sliced (any kind - a mix is best)
    2 teaspoons dried dill weed
    1 tablespoon Hungarian paprika
    And many more.

    Instructions:
  • First. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce (or liquid aminos) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
  • Step two, Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
  • Step 03, Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
  • Complete Instructions: https://montanahappy.com/to-die-for-rustic-hungarian-mushroom-soup/



  • Rated 4/5 based on 51 Reviews

    Ham And Potato Corn Chowder

    Ham And Potato Corn Chowder


    Ingredients:
    3 tablespoons oil or butter
    1 onion, diced
    2 carrots, diced
    2 stalks celery, diced
    2 cloves garlic, chopped
    Check below.

    Instructions:
  • Step one. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  • After it, Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  • Step 03, Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  • Courtesy of: https://www.closetcooking.com/ham-and-potato-corn-chowder/



  • Rated 4/5 based on 94 Reviews

    Copycat Olive Garden Chicken Gnocchi Soup

    Copycat Olive Garden Chicken Gnocchi Soup


    Ingredients:
    3 tablespoons olive oil
    1 large yellow onion, chopped
    1 cup shredded carrots
    2 stalks celery, diced
    4 cloves garlic, minced
    Check below.

    Instructions:
  • Step 1. Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.
  • Next step is, Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.
  • Step three, .
  • Complete Ingredients and Instructions: https://www.thekitchn.com/olive-garden-chicken-gnocchi-soup-266944



  • Rated 4/5 based on 81 Reviews

    Ukrainian Mushroom Soup

    Ukrainian Mushroom Soup


    Ingredients:
    4 c vegetable broth
    2 medium potatoes diced
    2 tbsp olive oil
    1 large onion finely minced
    1 small carrot chopped
    And many more.

    Instructions:
  • First. Heat 2 tablespoon of olive oil in a large non-stick pan and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes.
  • Step 2, Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
  • And now, Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes.
  • Source: https://www.lavenderandmacarons.com/soups/ukrainian-mushroom-soup/



  • Rated 4/5 based on 74 Reviews

    Chicken Tortilla Soup Crock Pot

    Chicken Tortilla Soup Crock Pot


    Ingredients:
    Chicken Tortilla Soup Base
    3 tablespoons butter
    1 yellow onion diced
    1 red pepper diced
    1 yellow pepper diced
    Check below.

    Instructions:
  • Step one. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
  • And now, Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
  • And now, Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour. Serve with your choice of garnishes.
  • Source: https://www.dashofsanity.com/chicken-tortilla-soup-crock-pot/



  • Rated 4/5 based on 47 Reviews

    Creamy Broccoli Cheddar Soup

    Creamy Broccoli Cheddar Soup


    Ingredients:
    1 Tbsp butter
    1 medium yellow onion, finely chopped
    1/4 cup salted butter
    1/4 cup all-purpose flour
    2 cups chicken broth
    Check below.

    Instructions:
  • Step one. Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
  • Step 02, Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.
  • And then, Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
  • Complete Ingredients and Instructions: https://www.thechunkychef.com/copycat-30-minute-broccoli-cheese-soup/



  • Rated 4/5 based on 30 Reviews

    Bacon, Shrimp And Corn Chowder

    Bacon, Shrimp And Corn Chowder


    Ingredients:
    5 slices Hickory Smoked Wright Brand Bacon, cut into small pieces
    1 pound medium shrimp, peeled and deveined
    2 cups chopped yellow onion
    1 tablespoon fresh minced garlic
    1 teaspoon smoked paprika
    And so on.

    Instructions:
  • Step number 1. In a large pot or Dutch oven over medium heat, fry the bacon pieces until crispy. Transfer to a plate lined with paper towels. Drain off fat from pot, leaving 1 tablespoon.
  • After that, Add shrimp to the pot and cook until pink (about 3-4 minutes), stirring frequently. Remove shrimp with a slotted spoon and add to the plate with the bacon. Leave juices in pot.
  • And now, Add onions and garlic. Sauté for about 3 minutes, or until onions are soft and translucent.
  • Courtesy of: https://theblondcook.com/bacon-shrimp-corn-chowder/



  • Rated 4/5 based on 23 Reviews

    Creamy Tomato Basil Soup

    Creamy Tomato Basil Soup


    Ingredients:
    1 Tablespoon olive oil
    2 14.5 ounce cans diced tomatoes , with the juice
    2 carrots , finely diced (about 1 cup)
    1 small onion , finely diced (about 1 cup)
    3 ribs celery , finely diced (about 1 cup)
    And so on.

    Instructions:
  • First of all. Add oil to a large soup pot over medium high heat. Once hot, add carrots, onions, and celery and sauté them for a few minutes.
  • And now, Add diced tomatoes, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook for several minutes, until the vegetables are tender.
  • And then, Use an immersion blender or regular blender (you may need to do this in batches, depending on how big your blender is) to puree the soup until smooth. (This step is optional, if you like a smooth soup). Return it to the soup pot.
  • Thanks to: https://tastesbetterfromscratch.com/creamy-tomato-basil-parmesan-soup/



  • Rated 4/5 based on 90 Reviews

    Zuppa Toscana Soup {Olive Garden Copycat Recipe}

    Zuppa Toscana Soup {Olive Garden Copycat Recipe}


    Ingredients:
    2 tsp olive oil
    1 lb Italian Sausage (casings removed if necessary)
    4 oz bacon (about 4 slices), diced into small pieces*
    1 cup chopped yellow onion (about 1 small onion)
    3 (14.5 oz) cans low-sodium chicken broth
    Check below.

    Instructions:
  • Step number one. Heat olive oil in a large non-stick saucepan over medium-high heat. Crumble sausage into 1-inch pieces and add to saucepan.
  • And then, Cook sausage, stirring occasionally until cooked through. Drain sausage onto a plate or baking dish lined with paper towels, set sausage aside.
  • Step 03, Add diced bacon to saucepan, return to heat and saute 3 minutes, stirring occasionally. Add diced onions and saute mixture until bacon is cooked through and onions are translucent, about 3 - 5 minutes longer.
  • Complete Ingredients and Instructions: https://www.cookingclassy.com/zuppa-toscana-soup-olive-garden-copycat-recipe/



  • Rated 4/5 based on 99 Reviews

    Creamy Roasted Cauliflower Soup

    Creamy Roasted Cauliflower Soup


    Ingredients:
    1 large head cauliflower (about 2 pounds), cut into bite-size florets
    3 tablespoons extra-virgin olive oil, divided
    Fine sea salt
    1 medium red onion, chopped
    2 cloves garlic, pressed or minced
    And many more.

    Instructions:
  • Step 1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Next step is, On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
  • After that, Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
  • Thanks to: https://cookieandkate.com/creamy-roasted-cauliflower-soup-recipe/



  • Rated 4/5 based on 99 Reviews

    Homemade Crockpot Chicken Noodle Soup

    Homemade Crockpot Chicken Noodle Soup


    Ingredients:
    1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat
    1 med to large yellow onion, diced
    3 large carrots, peeled and sliced into circles
    2 stalks celery, sliced
    3-4 cloves garlic, minced
    Check below.

    Instructions:
  • Step 1. To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts. Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using).
  • And now, Dollop better than bouillon chicken base over the top, then pour in chicken broth. Gently stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • Step 03, Remove chicken from slow cooker to a large mixing bowl. Shred chicken. Discard bay leaf (if using), and return shredded chicken back to slow cooker.
  • Complete Recipes: https://www.thechunkychef.com/homemade-crockpot-chicken-noodle-soup/



  • Rated 4/5 based on 70 Reviews

    Chicken Stew

    Chicken Stew


    Ingredients:
    2 tbsp. butter
    2 large carrots, peeled and sliced into coins
    1 stalk celery, chopped
    Kosher salt
    Freshly ground black pepper
    etc.

    Instructions:
  • First of all. In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Next step is, Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
  • Next step is, Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.
  • Complete Recipes: https://www.delish.com/cooking/recipe-ideas/recipes/a55316/easy-chicken-stew-recipe/



  • Rated 4/5 based on 70 Reviews

    Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup)

    Green Enchiladas Chicken Soup (Keto Mexican Chicken Soup)


    Ingredients:
    2.5 lbs boneless, skinless chicken breasts or thighs
    28 oz can green enchilada sauce
    24 oz chicken broth
    1 cup half and half
    2 cup Monterey jack cheese
    etc.

    Instructions:
  • Step number 1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
  • Next step is, Remove chicken and shred. In a small bowl mix 1 or 2 ladles of soup with half and half, stir then add to slow cooker. Add chicken, jack cheese, cream cheese, and green salsa. Turn crock pot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
  • After it, Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.
  • Complete Ingredients and Instructions: https://seekinggoodeats.com/green-enchiladas-chicken-soup-keto-slow-cooker-mexican-soup/



  • Rated 4/5 based on 58 Reviews

    Olive Garden Chicken Gnocchi Soup

    Olive Garden Chicken Gnocchi Soup


    Ingredients:
    1 pound boneless skinless chicken breasts cooked and shredded
    1 Tbs olive oil
    4 Tbs butter
    1/4 cup all-purpose flour
    1 small onion chopped
    Check below.

    Instructions:
  • First. In large dutch oven or stock pot, melt butter and olive oil together.
  • Step 02, Add your onions, carrots and garlic and cook until onions become translucent.
  • And now, Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
  • Complete Instructions: https://tornadoughalli.com/olive-garden-chicken-gnocchi-soup/



  • Rated 4/5 based on 36 Reviews

    My Mom's Old-Fashioned Vegetable Beef Soup

    My Mom's Old-Fashioned Vegetable Beef Soup


    Ingredients:
    1 pot roast (about 2 pounds)
    2 russet potatoes, chopped
    1 bag frozen seasoning blend (or just chopped onions)
    1 bag frozen peas
    1 bag frozen green beans
    Check below.

    Instructions:
  • Step number one. Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
  • Step two, In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
  • After it, Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
  • Complete Recipes: http://smilesandwich.com/2015/10/03/my-moms-old-fashioned-vegetable-beef-soup/



  • Rated 4/5 based on 41 Reviews

    Chicken Pot Pie Soup

    Chicken Pot Pie Soup


    Ingredients:
    For the Soup
    4 (2 lbs) chicken breast halves, - cut into bite-sized pieces or 2 to 3 cups shredded rotisserie chicken
    1/2 ground pepper - to taste
    2 tablespoons Olive Oil/Canola Oil/Vegetable Oil
    1/3 cup butter - unsalted
    And many more.

    Instructions:
  • Step number 1. Preheat oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add chicken and saute until cooked through. Remove chicken from the pan and set aside.
  • After it, Then into the same large Dutch oven, melt butter and saute the onions until they soften; about 3 minutes.
  • Next, Add the garlic and saute for another minute. Then sprinkle the flour over the onions and garlic, stir until consistency of peanut butter, but do not brown like a roux — you want it to remain a light golden color.
  • Source: https://kitchendreaming.com/chicken-pot-pie-soup/



  • Rated 4/5 based on 21 Reviews