Changing weather got you a little sniffly and swollen in the tonsils? You need soup to warm your soul.
Here are six astounding, hearty and nutritiously cozy soups bound to inspire you to breathe as much as the beauty of the changing leaves.
Heat a large soup pot over medium-high heat and brown the onion and beef, stirring occasionally. Saute the mixture with red pepper flakes and garlic for 30 seconds, draining excess fat. Add the tomato sauce, chicken broth, tomato paste, balsamic vinegar, spice and sugar with the lasagna noodles. Cook until the noodles are tender for about 20 to 30 minutes.
Stir in some heavy cream and more chicken broth until you reach the preferred consistency. You can also thicken the mixture with cornstarch instead of heavy cream. Garnish with cheese and serve.
Heat water in a large soup pot on medium-high heat, adding red bell pepper and onions. Cook it until softened. Stir to combine serrano pepper as you add it in, cooking for five minutes. Add chopped tomatoes, potatoes and coconut milk, bringing the soup to a boil.
Reduce the mixture to a low simmer, introducing the nutmeg, cloves, cinnamon, cumin, curry, and black pepper. Cook for 20 minutes. Add peas and simmer for 10 more minutes. Stir in fresh cilantro and serve once wilted.
In a heavy-bottomed pot, heat oil over medium heat, then add jalapeño, garlic, onion, salt, and pepper. Cook until onion becomes translucent, or for five to eight minutes. Stir in chili powder, cooking to toast the spices. Introduce the tomatoes and chipotles and caramelize the tomatoes to concentrate the flavor.
Add two cups of water, broth, and corn, reducing the heat to low to simmer for 15 to 20 minutes. Allow the flavors to blend until the broth tastes rich.
In a heavy-bottomed skillet, such as a cast iron pan, heat oil to 375 degrees, frying strip of tortilla until crispy and golden brown for two to three minutes. You can also bake them, but it will take a little longer. Pat dry and season with salt.
Submerge about 75 percent of the tortilla chips into the broth and stir to soften them. Divide soup into bowls, topping with sour cream, avocado, cheese, cilantro, onion, and leftover tortilla strips. Serve with lime for squeezing.
It’s one of those things you end up chanting over the course of a long day at work because the words sound so delicious, and you better believe the recipe is even better!
Preheat the oven to 400 degrees and coat the squash, apple, shallots, and garlic with sea salt and Toasted Pumpkin Seed Oil. Place sprigs of sage down in a greased 9×11 pan for baking. Place the squash in the pan, cut-side down, and add in other coated vegetables. Roast for 40 minutes until squash is fork tender. Remove any over-roasted apple. Let it cool for at least 10 minutes.
Blend roasted vegetables slowly with water, salt, and pepper. Pulse for five minutes and serve hot. Drizzle more oil on top with herbs and spices.
Roast the squash in 350 degrees in the oven for 30 minutes. Once cooled, cut the squash in half, take out the seeds and scoop the flesh out. While the squash cooks, heat olive oil with cumin seeds until sizzling. Reduce the heat, adding celery and leek. Cook on low settings for 15 minutes, stirring until the leeks wilt and the mixture is golden.
Add rosemary, thyme, garlic and ginger and cool for one more minute. Stir in water and salt with the squash mix and cook for 10 minutes. Let it cool a little, then place the leek and squash mixture into the blender with half and half to puree. Warm the soup back up before serving and garnish it with toasted sesame seeds or cracked black pepper.
Fry bacon strips in a large pot on medium-high heat. Remove and drain the bacon on a paper towel. Pour off grease and return the pot to the stove. Add onion and cook for three minutes, then introducing cauliflower, Cajun spice and black pepper for another three minutes until the cauliflower browns. Add in chicken broth and reduce the pot to a simmer. Cook for 15 minutes and puree slightly with an immersion blender.
Melt butter in a separate skillet, sprinkling in flour to form a paste. Pour in the milk and cook until it thickens. Remove it from the heat and add half and half. Add white sauce to the soup, and turn up the heat to medium-high. Boil for up to five minutes and turn the heat back down. Add sour cream and cheese until melted. Garnish with bacon, cheese, and parsley.
These six hearty soup recipes are sure to keep you warm this cold season. From potatoes to squash, use harvest vegetables to soothe those cold bones through the fall and into the winter.