14 interesting soups to warm you up this winter
As the temperatures plunge this winter, find warmth in the comforting slurp of a good soup. Emphasis on good.
Here are some of our best soup recipes, to not only warm you up, but to give your taste buds a buzz on a bitter day.
SOUP RECIPES
Squash Maple Bisque
6 pounds winter squash (weighed whole)
3/4 cup (1 1/2 sticks) unsalted butter
1 medium onion, coarsely chopped
2/3 cup flour
3 cups milk
3 cups chicken or vegetable broth
1 1/2 cups heavy whipping cream or half-and-half
1/2 teaspoon ground cloves or nutmeg
Pinch of cayenne pepper
1/2 to 3/4 cup maple syrup (depending on how sweet you would like the soup)
Salt and white pepper to taste
Toasted pecans or pepitas (pumpkin seeds) for garnish (optional)
Serves 10-12.
To precook squash: Preheat oven to 375 degrees. Coat a roasting pan that has 1-inch sides with vegetable oil spray.
Halve the squash and remove seeds. Place squash, flesh side down, on the baking sheet. Bake in preheated oven until squash can be pierced easily with a fork. This usually takes about 45 minutes to 1 hour, depending on size of squash. Remove and cool. Scoop out squash flesh.
In a large stockpot, melt butter over low heat. Add onion and cook until translucent, about 10 to 12 minutes. Sprinkle flour over onion-butter mixture. Cook over low heat, stirring constantly, 2 to 3 minutes. Add milk, broth, cream or half-and-half, cloves or nutmeg, cayenne pepper, maple syrup, salt, white pepper and squash. Simmer over low heat, stirring frequently, about 20 to 30 minutes.
Puree soup using either a food processor (you will need to do this in batches) or right in the pot with an immersion blender. Blend until smooth. Taste soup and adjust seasonings as needed. Garnish soup with toasted pecans or pepitas, if desired.
Perc Place Creamy Spinach Artichoke Soup
1/2 cup (1 stick) butter
1 medium onion, diced
5 ribs celery, diced
4 cloves garlic, minced
3/4 cup flour
4 cups whole milk
4 cups vegetable stock
1 pound chopped frozen spinach, thawed and drained
2 cans (14 ounces each) artichoke hearts, drained and chopped
1 1/2 cups grated Parmesan cheese plus cheese for garnish (divided)
Salt and freshly ground black pepper to taste
Serves eight.
In an 8- to 10-quart soup pot, melt butter. Add onion, celery and garlic and saute until soft, about 5 to 7 minutes.
Add flour to form a roux and cook about 10 minutes, stirring continually to avoid burning. It will appear light brown in color and have a nutty aroma.
Whisk in milk and stock until smooth. Cook over medium heat, stirring constantly and being careful not to scorch bottom of pot.
As soup begins to get hot, add spinach, artichoke hearts and the 1 1/2 cups cheese. Bring to a low boil, then add salt and pepper to taste. As soup comes to temperature, it will thicken. Serve garnished with additional Parmesan cheese, if desired.
Apron Annie's Catering Chicken Enchilada Soup
2 tablespoons butter
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
1 teaspoon fresh chopped garlic
1/4 cup freshly chopped cilantro (divided)
1/2 cup chopped green chiles (divided)
Chili powder to taste
Ground cumin to taste
Salt and pepper to taste
4 cups shredded, cooked chicken
2 1/2 to 3 quarts chicken stock
1 cup salsa
1 cup enchilada sauce
1 jar (23 ounces) nacho cheese sauce
3/4 to 1 cup heavy whipping cream
Cornstarch to thicken (optional)
Serves 16.
In a large saute pan, melt butter. When hot, add celery, onion, bell pepper and garlic and cook until tender. Add some of the fresh cilantro, some of the green chiles and chili powder, cumin, salt and pepper to taste. (Save remaining seasonings to add later.)
Add shredded chicken. Add chicken stock and bring to a simmer. Add salsa, enchilada sauce and nacho cheese sauce. Let simmer 30 to 45 minutes or until vegetables are tender. Add cream, then remaining cilantro and chiles. Add additional chili powder, cumin and salt and pepper to taste. If needed, thicken with cornstarch dissolved in a little water, whisked into the soup.
Eddie Martini's Burgundy Onion Soup
1/2 cup (1 stick) butter
2 large yellow onions, sliced in long half circles
1/4 cup tomato paste
3 cups burgundy wine
1 quart homemade chicken stock
1/2 teaspoon black pepper
Salt to taste
6 pieces thinly sliced French bread, toasted
1 1/2 cups shredded Gruyere cheese
Serves six.
In a heavy saucepan over medium-high heat, melt butter. When butter starts to bubble, add onions and cook until very brown, at least 15 minutes. Add tomato paste and wine. Cook until only a trace of wine remains, about 10 minutes.
Add stock and pepper, and then simmer 20 minutes. Add salt to taste.
Preheat broiler.
Divide soup between 6 warmed, ovenproof bowls. Top each portion with a slice of bread then cover with cheese, bringing it to the edges of the bowl to seal. There should be at least 3/8-inch head-space a top of the bowl so the soup does not bubble over.
Set bowls on a cookie sheet with sides and put in broiler. Broil until cheese melts and becomes golden brown, 1 to 2 minutes. Serve immediately.
Big Game Hunter's Venison Ragout
4 tablespoons olive oil
2 to 3 pounds venison round steak, cut into 1-inch pieces (or substitute beef stew meat)
3/4 pound mushrooms; whole if small, halved if larger
1/2 teaspoon garlic powder or 1 small clove garlic, minced
1 medium onion, diced
6 ounces (3/4 cup) tomato paste, ketchup or chili sauce
1/2 cup beef stock or bouillon (optional)
1 1/2 cups dry red wine
3 tablespoons brandy or bourbon
1 cup beer or water
4 tablespoons all-purpose flour
1/4 teaspoon black pepper
2 bay leaves
Salt to taste, if necessary
Hot cooked egg noodles or rice
Serves four to six.
In a large skillet with lid or a Dutch oven over medium-high heat, add olive oil and brown venison, in batches, if necessary, to avoid crowding. With slotted spoon, remove to a large plate. Add mushrooms, garlic and onion to pan, browning them slightly while stirring, about 5 minutes. Remove from pan and put with venison.
Off heat, add tomato paste, ketchup or chili sauce to pan and stir with beef stock, if using. In a bowl, mix wine, brandy and beer with flour; stir, then add to skillet, and heat to just short of the boiling point. Now add venison, mushrooms, onions, garlic, black pepper and bay leaves. Bring to a simmer, cover tightly and simmer over low heat 1 1/2 hours or until meat is tender, stirring occasionally. Taste for salt and add if desired. Serve over large egg noodles or rice.
Eggplant Parmesan Soup
3 tablespoons vegetable oil
2 medium onions, diced
3 garlic cloves, smashes and minced
2 large eggplants, chopped into 1- to 2-inch pieces
1 can (28 ounces) diced tomatoes
5 cups water
2 cups cubed bread
1 cup chopped fresh basil
1 1/2 cups freshly grated Parmesan cheese
2 tablespoons red wine vinegar
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
Serves eight.
In a large stockpot, heat vegetable oil over high heat. Add onions and garlic and stir 1 to 2 minutes, or until onions just start to soften. Add eggplant and reduce heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until eggplant breaks down a bit and becomes slightly mushy.
Add tomatoes and water to pot. Bring to a simmer over medium heat about 5 minutes. Add bread cubes and stir 1 minute, or the bread breaks down in soup. Stir in basil and Parmesan, turn off heat and let cool slightly.
Using an immersion blender, puree soup until smooth. Return soup to a simmer. Season with the vinegar, salt and pepper. If soup seems too thick, thin with a little water. Taste and adjust seasoning.
Ladle soup into bowls and serve immediately. Soup can be stored in an airtight container in the fridge up to 3 days or in the freezer up to 1 month.
Papa Bear's Own Lentil Soup
1 quart vegetable or chicken stock
1 quart water
1 can (14 1/2 ounces) diced tomatoes, or 2 large tomatoes, seeded and quartered
1 pound dried lentils, washed and picked over
2 medium onions, diced
2 medium potatoes, peeled and diced
2 large carrots, peeled and diced
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Salt to taste
Serves six to eight.
In a large pot, bring stock and water to a full boil. Add remaining ingredients all at once.
Return to a full boil and continue boiling 15 minutes.
Then simmer over low heat 30 minutes.
Ladle into bowls and serve.
Guinness Beef Stew with Puff Pastry Topping
1/3 cup flour
1 1/2 teaspoons salt (divided)
1/2 teaspoon black pepper
2 1/2 pounds boneless chuck roast beef, cut into 2-inch cubes
4 tablespoons olive or canola oil (divided)
1 medium onion, peeled and chopped into1/4-inch dice
2 celery ribs, cut into1/4-inch dice
3 garlic cloves, peeled and finely chopped
2 tablespoons packed brown sugar
1 bottle (11.2 ounces) Guinness beer
1 can (8 ounces) tomato paste
3 1/2 cups (28 ounces) beef broth
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 cups washed unpeeled red potatoes (cut into 1/2-inch dice)
2 1/2 cups peeled carrots (cut into1/4-inch dice)
1 cup thawed frozen peas
2 tablespoons cornstarch, dissolved in1/4 cup water
1 piece (about 8 ounces, 12-by-8 inches) puff pastry, thawed according to package instructions
Egg wash: 1 tablespoon heavy whipping cream combined with 1 egg
Serves eight.
In a large zipper-lock bag, combine flour, 1/2 teaspoon salt and the 1/2 teaspoon pepper. Place cubed beef in bag and shake to coat. Remove floured meat and set aside while preparing Dutch oven. Discard remaining flour.
Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add half the meat and sear. Remove and place in a clean bowl. Add remaining oil as needed and brown remaining meat. Place meat in bowl with the other half of seared beef.
Add onion, celery, garlic and brown sugar to pot that was used for beef. Cook until onions are translucent, about 4 minutes.
Pour beer into pot. Add beef, tomato paste, beef broth, thyme, rosemary and remaining teaspoon salt. Cover and simmer 45 minutes, stirring occasionally.
Add potatoes and cook 15 minutes over medium heat. Add carrots and cook until carrots and potatoes are tender, about 15 more minutes.
Add thawed green peas. Over medium heat, drizzle stew with the cornstarch-water mixture. Simmer 5 minutes until thickened. Serve or proceed with puff pastry topping.
To serve with puff pastry top: Preheat oven to 375 degrees.
Place finished stew in clean round baking dish or Dutch oven. Stew should come up to about 1/2 inch of the top of the baking dish.
Potato, Poblano and Kale Soup
Vegetable oil for pan
1 cup diced onion (1 small onion)
2 garlic cloves, crushed
3 poblano peppers, ribs and seeds removed
1/2 teaspoon fine-grained salt
1/2 teaspoon ground coriander
2 1/2 cups vegetable or chicken broth
1 pound potatoes, peeled and diced
1/2 bunch kale, ribs removed and chopped
2 teaspoons red wine vinegar
Additional salt to taste
Serves four to six.
In a medium stockpot, warm oil over medium heat. Add onion and cook until it begins to soften. Add garlic, peppers, salt and coriander. Stir and cook 3 to 4 minutes until everything is fragrant and onion is translucent.
Stir in broth and add potatoes. Bring to a boil and reduce to a simmer. Add kale on top, cover and cook until potatoes are soft, about 8 to 10 minutes.
Using a blender, immersion blender or food processor, blend soup in batches until completely smooth. Stir in vinegar and additional salt if needed.
Chicken and Quinoa Soup
1 1/2 tablespoons olive oil
1/2 cup thinly sliced green onions
1 cup shredded carrots
1 cup chopped yellow onions
3/4 thinly sliced cup celery
1 can (14.5 ounces) no-salt-added diced tomatoes, drained
1 teaspoon ground black pepper
1 1/2 teaspoons dried cilantro
1/2 teaspoon ground cumin
10 cups fat-free, low-sodium chicken broth
3/4 cup quinoa
1 rotisserie chicken, skin and bones removed, shredded into pieces
Serves six to eight.
Start to finish: 30 to 35 minutes.
Heat oil in a large stockpot over medium heat. Add green onions, carrots, onions, celery and tomatoes and cook 4 minutes. Stir in pepper, cilantro and cumin and cook 2 more minutes.
Pour in chicken stock and add quinoa; bring to a simmer and cook 15 minutes. Add shredded chicken and cook a few more minutes to heat through.
Serve with: Bread of your choice or corn muffins
Settlers Inn Cream of Potato with Bacon Soup
2 pounds baking potatoes, peeled and diced
4 cups (32 ounces) chicken broth
3 tablespoons good-quality chicken base
1/2 pound uncooked bacon, cut into 1/2-inch pieces
1/4 cup ( 1/2 stick) butter
1 large yellow or white onion, finely chopped
3/4 cup flour
5 cups milk
2 teaspoons granulated garlic
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup sour cream
Salt and pepper to taste
8 ounces shredded sharp cheddar cheese.
2 green onions, sliced (optional)
Serves eight to 12.
In large pot combine potatoes, broth and base and cook until potatoes are tender, about 10 to 12 minutes. Drain potatoes, reserving cooking liquid.
In another pan, cook bacon until crisp. Drain and reserve1/4 cup bacon fat to use later. Cool bacon and crumble.
In a 4-quart saucepan, add butter, reserved bacon fat and onion. Cook over low heat until onion is very soft but not brown, stirring frequently. Add flour and whisk until smooth. Cook about 5 minutes, whisking frequently.
Add reserved liquid from cooking potatoes and the milk. Cook over medium heat, whisking until smooth and thickened, about 15 minutes.
Add granulated garlic, 1/2 teaspoon pepper, cayenne pepper, reserved potatoes, reserved bacon and sour cream. Heat through, then check seasonings and add additional salt and pepper to taste if needed.
Stir in cheese and then ladle into bowls and top with sliced green onions for garnish, if desired.
St. Francis Brewery & Restaurant Beer Cheese Soup
3/4 cup finely diced yellow onion
1/2 cup finely diced celery
3/4 cup finely diced carrots
3/4 cup finely diced Canadian bacon or smoked ham
3 3/4 cups Kolsch-style beer
4 3/4 cups chicken broth or stock
Pinch of white pepper
3/4 teaspoon hot pepper sauce
3/4 teaspoon Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon minced garlic
3/4 cup (1 1/2 sticks) unsalted butter
11/4 cups flour
2 pounds Colby or Velveeta cheese, cut into small cubes
3 cups heavy whipping cream
Pretzels, popcorn or shredded cheese for garnish
Makes 12-14 cups.
In a 5-quart pot, combine all ingredients except butter, flour, cheese, cream and garnishes. Bring to a boil.
Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown. When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown.
When soup comes to a boil, reduce heat to medium and gradually add the roux and whisk until smooth. Gradually add cheese and whisk until smooth. When all the cheese is added and melted, add cream and whisk until combined and heated through. Serve in bowls topped with a pretzel, popcorn or shredded cheese.
This story was originally published January 5, 2016 at 6:50 PM with the headline "14 interesting soups to warm you up this winter ."