We’re fast approaching the cold months of June and July. As you buy warm clothes and avoid going out, one of the best ways to keep warm is through food so we’ve gathered some great soup recipes you can prepare to beat the cold weather. You can pair the soups with something as simple as garlic bread or meals.
- 2 tablespoons/30ml olive oil
- 2 cloves of garlic, minced
- 1 medium onion, chopped
- 2 tablespoons of brown sugar
- 12 large tomatoes, chopped
- 4 sprigs fresh thyme
- 1 piece Parmesan rind, optional
- 1/4 cup/60ml 35-percent cream (You can use coconut cream as well)
- 2 tablespoons/30ml butter
- Salt and pepper
- Grated Parmesan, for serving
- Chopped cilantro, for serving
- Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent about 5 minutes.
- Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan. Cook for about 25 minutes.
- Discard the thyme sprigs and Parmesan. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over a cleaned saucepan.
- Stir in the cream and butter. Season with salt and pepper.
- 1/4 cup of unsalted butter
- 1 pinch salt
- 2 pounds of sliced fresh mushrooms
- 1 yellow onion, diced
- 1 1/2tablespoons of all-purpose flour
- 6 sprigs of fresh thyme
- 2 cloves of garlic, peeled
- 4 cups of chicken broth
- 1 cup of water
- 1 cup of heavy whipping cream
- Freshly ground pepper to taste
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove the raw flour taste. Tie thyme sprigs into a small bundle and add to mushroom mixture; add garlic cloves.
- Pour chicken broth and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Recipe courtesy of Allrecipes.com
- 1 whole chicken, about 4 pounds, cut into pieces
- Coarse salt
- 2 celery stalks, sliced
- 6 medium stalks, sliced
- 8 cups of water
- 3 medium onions, thinly sliced
- 4 garlic cloves, crushed
- Bring the chicken, water, 1 tablespoon of salt to boil in a large stockpot. Skim the foam and add onions, celery and garlic. Let it simmer on low heat for about 30 minutes.
- Remove the breast and set it aside. Add carrots and simmer while covered for about 40 minutes.
- Remove the remaining chicken and discard the back and wings. Let it cool slightly and remove meat from the bones and cut into bite-size pieces.
- Stir in the desired amount of chicken and reserve the rest for another use. Skim the fat and season with salt.
Recipe courtesy of Martha Stewart.
Sweet potato soup
- 1 tablespoon of olive oil
- 1 onion, roughly chopped
- 2 large carrots peeled and roughly chopped
- 1 1/2 inches of ginger, finely chopped
- 1 garlic clove, crushed
- 1/2 tablespoon of dried red chilli flakes
- 700 g of sweet potatoes, peeled and cubed
- 1.2 litres of vegetable broth
- Salt and freshly ground black pepper
- Heat the oil in a large, lidded saucepan over medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.
- Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.
- Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve.
Recipe courtesy of BBC Food
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- 1/2 cup of chopped onion
- 1 teaspoon of fresh sage, chopped
- 1/2 teaspoon of salt
- 1/8 teaspoon of ground black pepper
- 3 cups of fat-free chicken broth
- 680 g of butternut squash (peeled, seeded and cubed)
- Parmesan cheese to garnish
- Add oil, garlic and onion to a large stockpot over medium heat and saute for 3-4 minutes.
- Add salt, pepper, broth and butternut and bring to a boil.
- Reduce the heat and simmer for 20 minutes until butternut has a consistent tenderness.
- Use a stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with Parmesan cheese.
Recipe courtesy of Genius Kitchen