8 Soul-Warming Soups to Soothe Your Cravings

 8 Soul-Warming Soups to Soothe Your Cravings

1. Creamy Tomato Basil Soup

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, chopped

• 3 garlic cloves, minced

• 2 (28 oz) cans crushed tomatoes

• 2 cups vegetable broth

• 1 cup heavy cream

• 1 tsp sugar

• Salt and pepper to taste

• 1/2 cup chopped fresh basil

Instructions:

• Heat oil in a pot over medium heat. Sauté onion and garlic until soft.

• Add crushed tomatoes, broth, and sugar. Simmer for 15 minutes.

• Stir in cream and basil. Blend if desired for a smoother texture.

• Season with salt and pepper. Simmer 5 more minutes. Serve warm.

2. Chicken Noodle Soup

Ingredients:

• 1 tbsp butter

• 1 medium onion, chopped

• 3 carrots, sliced

• 3 celery stalks, sliced

• 3 garlic cloves, minced

• 8 cups chicken broth

• 2 cups shredded cooked chicken

• 2 cups egg noodles

• 1 tsp dried thyme

• Salt and pepper to taste

Fresh parsley for garnish

Instructions:

• In a large pot, melt butter. Sauté onion, carrots, celery, and garlic until soft.

• Add broth, thyme, salt, and pepper. Bring to a boil.

• Add noodles and cook for 8 minutes or until tender.

• Stir in chicken and simmer 5 more minutes. Garnish with parsley.

3. Loaded Baked Potato Soup

Ingredients:

• 6 slices bacon, chopped

• 1 small onion, chopped

• 3 tbsp flour

• 3 cups milk

• 2 cups chicken broth

• 3 large russet potatoes, peeled and diced

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream

• Salt and pepper to taste

• Green onions for garnish

Instructions:

• Cook bacon in a pot until crispy. Remove and set aside.

• In the bacon fat, sauté onion. Stir in flour and cook 1 minute.

• Whisk in milk and broth. Add potatoes and simmer until tender (15-20 min).

• Stir in cheese, sour cream, salt, and pepper. Top with bacon and green onions.

4. Butternut Squash Soup

Ingredients:

• 1 tbsp olive oil

• 1 onion, chopped

• 2 lbs butternut squash, peeled and cubed

• 3 garlic cloves, minced

• 4 cups vegetable broth

• 1/2 tsp ground nutmeg

• Salt and pepper to taste

• 1/2 cup coconut milk or cream (optional)

Instructions:

• Sauté onion and garlic in oil until translucent.

• Add squash and broth. Bring to a boil, then reduce heat and simmer 20 minutes.

• Blend until smooth. Stir in nutmeg, salt, pepper, and optional coconut milk.

5. Broccoli Cheddar Soup

Ingredients:

• 2 tbsp butter

• 1/2 onion, chopped

• 2 cloves garlic, minced

• 1/4 cup flour

• 2 cups chicken or vegetable broth

• 2 cups milk

• 3 cups chopped broccoli

• 1 cup shredded carrots

• 2 cups shredded cheddar cheese

• Salt and pepper to taste

Instructions:

• In a pot, melt butter. Cook onion and garlic until soft.

• Stir in flour and cook 1 minute. Whisk in broth and milk.

• Add broccoli and carrots. Simmer until tender (15 min).

• Stir in cheese, salt, and pepper. Blend for a creamy texture, if desired.

6. Creamy Mushroom Soup

Ingredients:

• 2 tbsp butter

• 1 lb mushrooms, sliced

• 1 medium onion, diced

• 3 garlic cloves, minced

• 3 tbsp flour

• 4 cups vegetable broth

• 1 cup heavy cream

• 1 tsp thyme

• Salt and pepper to taste

Instructions:

• Sauté mushrooms, onion, and garlic in butter until golden.

• Stir in flour. Gradually add broth, stirring constantly.

• Add thyme, salt, and pepper. Simmer 15 minutes.

• Stir in cream. Simmer 5 more minutes. Blend if desired.

7. Tortilla Soup

Ingredients:

• 1 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp chili powder

• 4 cups chicken broth

• 1 (15 oz) can crushed tomatoes

• 1 cup corn kernels

• 1 (15 oz) can black beans, rinsed

• 2 cups shredded cooked chicken

• Salt and pepper to taste

• Tortilla strips, avocado, cheese, lime wedges for topping

Instructions:

• Sauté onion and garlic in oil. Add cumin and chili powder.

• Stir in broth, tomatoes, corn, beans, and chicken. Simmer 15 minutes.

• Season to taste. Serve topped with tortilla strips, avocado, and cheese.

8. Italian Wedding Soup

Ingredients:

• 1 tbsp olive oil

• 1/2 onion, chopped

• 2 garlic cloves, minced

• 4 cups chicken broth

• 1/2 cup small pasta (like acini di pepe)

• 1 cup spinach or escarole, chopped

• 1/2 lb ground beef

• 1/4 cup breadcrumbs

• 1 egg

• 2 tbsp Parmesan cheese

• Salt, pepper, and Italian seasoning

Instructions:

• Mix beef, egg, breadcrumbs, Parmesan, salt, pepper, and seasoning. Roll into small meatballs.

• Sauté onion and garlic in oil. Add broth and bring to a boil.

• Drop in meatballs and pasta. Simmer 10-12 minutes.

• Add spinach and cook 2 more minutes. Serve hot with extra Parmesan.

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Kristin's Recipes