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- Herausgeber: Kelly Johnson
- Kategorie: Lebensstil
- Sprache: Englisch
Indulge in the warmth and comfort of homemade soups with "60 Soup Recipes for Home," a delightful collection of soul-soothing recipes that will elevate your culinary experience. This soup cookbook, designed for both novice and seasoned chefs, invites you to discover the joy of creating delicious and nourishing soups in the comfort of your own kitchen.
Inside, you'll find a diverse array of recipes, carefully crafted to suit every palate and occasion. From hearty stews that fill your home with enticing aromas to light and refreshing broths perfect for a cozy night in, each recipe is thoughtfully presented with easy-to-follow instructions.
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Veröffentlichungsjahr: 2024
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60 Soup
Recipes for Home
By: Kelly Johnson
Table of Contents
● Classic Chicken Noodle Soup
● Creamy Tomato Basil Soup
● Minestrone Soup
● Broccoli Cheddar Soup
● Butternut Squash Soup
● French Onion Soup
● Lentil Soup
● Clam Chowder
● Potato Leek Soup
● Split Pea Soup
● Beef and Barley Soup
● Chicken Tortilla Soup
● Gazpacho
● Thai Tom Yum Soup
● Mushroom Soup
● Italian Wedding Soup
● Spinach and Lentil Soup
● Corn Chowder
● Moroccan Harira Soup
● Chicken and Rice Soup
● Avgolemono (Greek Lemon Chicken Soup)
● Pumpkin Soup
● Tortellini Soup
● Cuban Black Bean Soup
● Chicken and Dumplings Soup
● Roasted Red Pepper Soup
● Turkey Chili
● Ramen Noodle Soup
● Shrimp Bisque
● Sweet Potato and Coconut Soup
● Wonton Soup
● Creamy Cauliflower Soup
● Beef Stroganoff Soup
● White Bean and Kale Soup
● Sausage and Kale Soup
● Chicken Gumbo
● Matzo Ball Soup
● Acorn Squash Soup
● Vietnamese Pho
● Cabbage Roll Soup
● Wild Rice and Mushroom Soup
● Mexican Pozole
● New England Clam Chowder
● Lemon Chicken Orzo Soup
● Cucumber Avocado Soup
● Black-Eyed Pea Soup
● Italian Sausage and Bean Soup
● Pistou Soup
● Chicken and Corn Chowder
● White Gazpacho
● Zuppa Toscana
● Turkey and Wild Rice Soup
● Spicy Pumpkin Soup
● Artichoke Soup
● Chicken Mulligatawny Soup
● Chickpea and Spinach Soup
● Smoky Lentil Soup
● Creamy Asparagus Soup
● Beef Pho
● Lemon Dill Chicken Soup
Classic Chicken Noodle Soup Ingredients:
● 1 tablespoon olive oil
● 1 onion, diced
● 2 carrots, sliced
● 2 celery stalks, sliced
● 3 cloves garlic, minced
● 1 teaspoon dried thyme
● 1 teaspoon dried rosemary
● 8 cups chicken broth
● 2 cups cooked chicken, shredded or diced
● 2 cups egg noodles
● Salt and black pepper to taste
● Fresh parsley, chopped, for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and sliced celery. Cook until the vegetables are softened, about 5 minutes.
Add minced garlic, dried thyme, and dried rosemary to the pot. Cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a simmer.
Add the cooked chicken to the pot and continue to simmer for about 10-15
minutes to allow the flavors to meld.
Meanwhile, in a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
Add the cooked egg noodles to the chicken soup and stir to combine.
Season the soup with salt and black pepper to taste. Adjust the seasoning if needed.
Simmer for an additional 5 minutes until the noodles are heated through.
Ladle the Classic Chicken Noodle Soup into bowls.
Garnish with chopped fresh parsley.
Serve the soup hot.
Enjoy this comforting and timeless Classic Chicken Noodle Soup for a warm and nourishing meal!
Creamy Tomato Basil Soup
Ingredients:
● 2 tablespoons olive oil
● 1 onion, chopped
● 2 cloves garlic, minced
● 2 cans (28 ounces each) whole tomatoes, undrained
● 1 can (14 ounces) diced tomatoes, undrained
● 1/4 cup tomato paste
● 1 cup vegetable or chicken broth
● 1 teaspoon sugar
● 1 teaspoon dried basil
● 1/2 teaspoon dried oregano
● 1/2 teaspoon salt (or to taste)
● 1/4 teaspoon black pepper (or to taste)
● 1 cup heavy cream
● Fresh basil leaves, for garnish (optional)
● Grated Parmesan cheese, for serving (optional) Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Add the whole tomatoes, diced tomatoes, and tomato paste to the pot. Break up the whole tomatoes using a spoon.
Pour in the vegetable or chicken broth, stirring to combine.
Add sugar, dried basil, dried oregano, salt, and black pepper to the pot. Stir well.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids.
Return the soup to the pot and stir in the heavy cream. Simmer for an additional 5-10 minutes.
Adjust the seasoning if needed.
Ladle the Creamy Tomato Basil Soup into bowls.
Garnish with fresh basil leaves and grated Parmesan cheese if desired.
Serve the soup hot, accompanied by crusty bread or croutons.
Enjoy this rich and velvety Creamy Tomato Basil Soup for a comforting and delicious meal!
Minestrone Soup
Ingredients:
● 2 tablespoons olive oil
● 1 onion, finely chopped
● 2 carrots, diced
● 2 celery stalks, diced
● 3 cloves garlic, minced
● 1 zucchini, diced
● 1 yellow squash, diced
● 1 cup green beans, cut into 1-inch pieces
● 1 can (14 ounces) diced tomatoes, undrained
● 1 can (15 ounces) kidney beans, drained and rinsed
● 1 can (15 ounces) cannellini beans, drained and rinsed
● 1 cup small pasta (e.g., ditalini or small shells)
● 8 cups vegetable or chicken broth
● 1 teaspoon dried oregano
● 1 teaspoon dried basil
● 1/2 teaspoon dried thyme
● Salt and black pepper to taste
● 2 cups spinach or kale, chopped
● Grated Parmesan cheese, for serving
● Fresh basil or parsley, chopped, for garnish Instructions:
In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Stir in diced zucchini, diced yellow squash, green beans, diced tomatoes, kidney beans, cannellini beans, and small pasta.
Pour in the vegetable or chicken broth and add dried oregano, dried basil, dried thyme, salt, and black pepper. Stir well.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes until the vegetables are tender.
Add chopped spinach or kale to the pot and simmer for an additional 5 minutes until wilted.
Adjust the seasoning if needed.
Ladle the Minestrone Soup into bowls.
Garnish with grated Parmesan cheese and chopped fresh basil or parsley.
Serve the soup hot, optionally with a side of crusty bread.
Enjoy this hearty and nutritious Minestrone Soup for a comforting and satisfying meal!
Broccoli Cheddar Soup
Ingredients:
● 1/4 cup unsalted butter
● 1 onion, chopped
● 2 carrots, peeled and diced
● 2 celery stalks, diced
● 3 cups broccoli florets
● 1/4 cup all-purpose flour
● 4 cups vegetable or chicken broth
● 2 cups milk
● 2 cups shredded sharp cheddar cheese
● Salt and black pepper to taste
● 1/4 teaspoon nutmeg (optional)
● 1/2 cup heavy cream (optional, for extra creaminess)
● Croutons, for garnish (optional)
Instructions:
In a large pot, melt butter over medium heat. Add chopped onion, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
Add broccoli florets to the pot and cook for an additional 3-5 minutes until slightly tender.
Stir in all-purpose flour, coating the vegetables evenly. Cook for 2-3 minutes to eliminate the raw flour taste.
Gradually pour in vegetable or chicken broth while stirring constantly to avoid lumps.
Add milk to the pot and continue to stir until the mixture thickens.
Using an immersion blender, blend the soup partially to achieve a chunky consistency. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.
Stir in shredded cheddar cheese until melted and smooth.
Season the soup with salt, black pepper, and nutmeg (if using). Adjust the seasoning to taste.
If desired, add heavy cream for extra creaminess.
Simmer the soup for an additional 10 minutes to allow the flavors to meld.
Ladle the Broccoli Cheddar Soup into bowls.
Garnish with croutons if desired.
Serve the soup hot, optionally with a side of crusty bread.
Enjoy this rich and comforting Broccoli Cheddar Soup for a warm and satisfying meal!
Butternut Squash Soup
Ingredients:
● 1 large butternut squash, peeled, seeded, and diced
● 2 tablespoons olive oil
● 1 onion, chopped
● 2 carrots, peeled and chopped
● 2 apples, peeled, cored, and chopped
● 4 cups vegetable or chicken broth
● 1 teaspoon ground cinnamon
● 1/2 teaspoon ground nutmeg
● 1/2 teaspoon ground ginger
● Salt and black pepper to taste
● 1 cup coconut milk or heavy cream
● 2 tablespoons maple syrup (optional, for sweetness)
● Toasted pumpkin seeds, for garnish (optional)
● Fresh parsley or chives, chopped, for garnish Instructions:
Preheat the oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt and black pepper. Toss to coat the squash evenly.
Roast the butternut squash in the preheated oven for about 25-30 minutes or until it is tender and slightly caramelized.
