6 Unforgettable Soup Recipes to Warm Your Soul
Cream of Mushroom Soup (All the recipe links are below)
The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter, olive oil or even grilled cheese. Made with button mushrooms and dried shiitake or porcini for that intense taste. Use a high speed blender to get the creamy consistency you love, and all without cream.
Vegetarian French Onion Soup
There’s no more satisfying dish than a French Onion Soup in the colder months. This one is the vegetarian version, and it’s so tasty you’ll never know the difference. It’s simple, it’s packed with flavour and made with few ingredients. The cheese croutons can be made with any stale bread. The caramelized onion flavour is what makes this dish so popular. No need for chicken or beef stocks. And if you don’t like wine, then use apple cider. French onion soup is popular around the world with good reason. Traditionally made from a meat stock, caramelised onions, and loads of melted Gruyère cheese on croutons.
Garlic Soup Italian style
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
Hearty Minestrone Soup
Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal as it’s quite thick. There’s no real set recipe for minestrone as it was usually made up using available vegetables in poorer times. I personally prefer it simpler as it has a fresher taste. It can be made as a vegetarian meal with vegetable stock or by using meat stock, this recipe uses chicken stock. You can also add pancetta for a different style flavour. Cook the hardy vegetables first and add the rest last, this will retain some bite. Add the basil leaves at the very end to get the full fresh aromas. Buy yourself the best rustic bread loaf, toast it and lace it with olive oil for a fantastic minestrone meal Italiano style. What an awesome comfort food!
Roasted Tomato and Basil soup
If you’re a tomato lover like I am, then you will love this soup. The tomatoes are firstly roasted to intensify their flavours and bring out the sugars. The selection of good quality tomatoes is of course important, you want sweetness and flavour. These days a lot of supermarket tomatoes taste like water chestnuts. So the best time to make this soup is when tomatoes are at their peak of the season. That’s also when fresh basil is in season, which is the other important ingredient. Master those two ingredients and you will have a soup to die for. There’s two options here, make it as a regular soup or take it to another level by adding some golden crunch puff pastry. The steam will rise pushing the dough into a dome shape making your soup look like a spectacular souffle from a fancy restaurant. Plus once you crack it open, a puff of fresh basil scented steam will permeate into your senses. It’s theatrical but it’s also a tasty combination.
Moroccan Chicken Soup Harira
If you’re a fan of the above hearty minestrone, then you will also love this! Harira is a Moroccan soup typically made with lamb or chicken, tomatoes, chickpeas, lentils, and a variety of spices. This version is made using chicken breast. It’s a soup that’s often served during Ramadan as a way to break the fast.
????Cream of Mushroom Soup:
????Vegetarian French Onion Soup:
????Garlic Soup Italian style:
????Hearty Minestrone Soup:
????Roasted Tomato and Basil soup:
????Moroccan Chicken Soup Harira:
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Gazpacho (Cold Spanish soup)
Awesome summer food. No cook! I like to marinate for extra flavour.
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This Epic Creamy Vegetable Soup recipe is SOUP-ERB
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
HOW TO MAKE A LOADED CREAMY VEGETABLE SOUP RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! It's going to be an epic day when you can cozy up to an uncomplicated but indulgent soup right in the comfort of your own home. Join me in this episode and learn how to make a deliciously creamy vegetable soup recipe today!
Ingredients:
1 generous cup cashews
3 cups water
200g broccoli
80g cremini mushrooms
2 plantbased sausages
drizzle + 2 tbsp avocado oil
1 onion
2 pieces garlic
2 stalks celery
1 small carrot
1/2 red bell pepper
1 tsp salt
pepper to taste
1/2 tsp dried oregano
1L water or unsalted veggie stock
1/3 cup nutritional yeast
1 cup corn
pesto to serve (optional) (
Directions:
1. Preheat the oven to 375F
2. Blend the cashews with 3 cups of water in a high powered blender until liquified (if you do not have a high powered blender, soak the cashews in water overnight)
3. Chop the broccoli into bite sized pieces. Slice the cremini mushrooms and plantbased sausages. Transfer to a large mixing bowl and toss with a dirzzle of avocado oil
4. Toss the veggies, then transfer onto a baking tray lined with parchment paper. Spread them out, then bake in the oven for 25-30min
5. Finely chop the onion, garlic, celery, and carrot. Dice the red bell pepper
6. Heat up a stock pot to medium high heat. Add 2 tbsp avocado oil followed by the onions and garlic. Sauté for 6-7min
7. Season with salt and pepper. Add the dried oregano, celery, and carrots. Sauté for another few minutes
8. Add the red bell pepper and sauté for another minute. Add the 1L of water (or unsalted vegetable stock). Add the nutritional yeast and give the pot a stir
9. Turn the heat up and bring to a boil. Then, turn the heat off and transfer in the roasted veggies. Pour in the cashew cream while stirring
10. Add the corn and turn the heat to medium. Give the pot a stir and warm up the soup for a few minutes
11. Plate the soup and garnish with a dollop of pesto to serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How to make an unreal roasted tomato soup
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock
12 Vine Tomatoes
400ml Coconut Milk
Knob of Ginger
5 Cloves of Garlic
2 Red Onions
1 Red Chilli
Bunch of Coriander
Loaf of Sourdough
1 Tbsp White Wine Vinegar
Salt
Pepper
Olive Oil
Step 1.
Preheat your oven to 180°C/356°F.
Step 2.
Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3.
Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4.
Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5.
Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6.
Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7.
Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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Farmers Market Mexican: Squash Blossom Soup
Squash blossoms make a beautiful, and incredibly delicious, addition to this summertime soup that's enlivened with roasted poblano chile, corn and squash.
In this backyard iPhone video, Rick shows you how to make this perfectly easy but luxurious dish.
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.