Move over thick and creamy broccoli soup and say hello to the more modern version with a thin and cheesy broth, and delicate and tender vegetables. It’s out of this world.
Do you love soup? Do you love potatoes? Imagine creamy mashed potatoes, crossed with sour cream and chive baked potato meets spicy horseradish. These are the flavors you get from my new favorite soup. It is creamy, salty, umami, a little spicy, and tangy. It is everything a creamy potato soup ought to be.
Welcome to my new favorite soup! This black bean tortilla soup is warm and comforting and full of all my favorite flavors. You’ve got tomatoes, beans, chili, avocado, lime, and crispy tortillas.
The first time I tried a traditional Middle Eastern lentil soup was from a little Mediterranean restaurant in Oakville Canada called Montfort. I was immediately obsessed. I have never quite tasted a soup so rich and creamy without using any cream. I guess the creaminess comes from the starch from the lentils!
This chili recipe is my favorite. It’s the one I make time and time again. Sometimes, if I have it, I’ll add some frozen corn at the end, but besides that, it always stays the same.
This soup is a mix of some of my favorite ingredients - pasta, cheese, and tomatoes. It’s hearty and rich, but still feels healthy. Pair it with a nice loaf of fresh bread, and now we’re talking about the prefect meal.
This soup is creamy and garlicky, with roasted flavors from the cauliflower. The goat cheese adds a much-needed tang to pair with the otherwise mild flavors of the cauliflower and potatoes. I added a few chopped hazelnuts on top to give it an extra crunch.
The soup is a combination of sweet, creamy, savory, and slightly spicy. I used fresh carrots, celery, zucchini, potatoes, and corn for the vegetables. The base of the soup is a vegetable broth and coconut milk.
I usually get the potato, mushrooms, kale and smoked gouda soup, which is a great combination of flavors. I tried to recreate his soup, to see if I could do it better, but as I was adding ingredients it took a different direction and I ended up with a mushroom, potato, and barley soup, which to be honest, turned out way better than I could have expected.
Are you guys familiar with Marcella Hazan's famous butter and onion tomato sauce from Essentials of Classic Italian Cooking? It is my absolute favorite pasta sauce. I make it often, and always when we have visitors.
I'm not typically a fan of squash soups, I prefer brothy soups or thin tomato soups, but after my obsession with baking pumpkin this year, and an attempt to rid my fridge of some pumpkin leftovers, like you do with soup, I threw a bunch of things in a pot and let them simmer.
This is one of my all time favorite chowder recipes. It’s a knock-off version of a red chowder recipes from Red Fish Blue Fish in Victoria BC.
At the beginning of the week, I whipped up this pot of vegetable soup, enough to get us through a few meals this week. I was immediately inspired when a post popped up in my feed for Smitten Kitchen's Parmesan broth.
Yesterday, I took a trip to the Asian grocery store, which is always a two-hour event - deciding on which fresh tofu to buy, choosing the best noodle stand to grab lunch, gawking at all the exotic fruit.
The soup turned out extremely bright orange from the carrots and paprika, but I assure you that it is very much a cauliflower and leek soup in flavor. The broth is savory and delicious and I want to soak it up with every kind of bread imaginable.
I could sit down and slurp up a just a bowl of this broth on its own, but the addition of beans, potato, pasta, and kale are equally as great because the flavors soak up into each piece, each grain, each bite.
No matter what the time of year, this soup is appropriate. I am a firm believer in pot roasts and casseroles during the winter and salads and sorbets in the summer, but this soup really doesn't have a time of year. The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. I've made this soup at the ski lodge, and I've made it wearing shorts, and both times, I am equally in awe.
This recipe is a special one to me. It's been adapted from a small cafe in Victoria, BC. A cafe where Brent and I used to go. We'd bring our out-of-town guests, celebrate birthdays, fine occasions.
Tis the season for tubers and root vegetables. Soups, pumpkins, fireplaces, bourbon and whiskey. The sun has started hiding earlier and earlier, and pretty soon it will be asleep by 4:00 pm.
This soup is remarkably delicious with a small touch of sweetness. The sweet apple balances out the acidity, and pairs beautifully with bread and cheese. This meal is extra easy to make.
The absolute best way to enjoy tortellini is swimming in a bowl of deliciously brothy tomato soup. With each bite, you get a delicious little bundle of cheesy pasta and a spoonful of the tastiest tomato soup.