When temperatures plunge, my energy level seems to slip right on down there with it. Productivity, exercising, leaving my bed… eh, I’ll wait until it warms up a bit.
But there is one thing that will stir me from my stupor. Like a dog sniffing bacon, I am easily and eagerly roused when sensing soup in the vicinity. And I hope I am not alone in my soupy passion. Good for mind, body and soul, soups are the perfect pick-me-ups after a long, cold, class-filled day.
Here are six recipes to get you started with your soup therapy. And don’t be deterred by a long list of ingredients; there’s a good chance you’ll have many of them already in your kitchen and almost all are very inexpensive.
Quick turkey chili
Total Time: 46 minutes
Yield: 6 to 8 servings
Ingredients
* 1 medium onion, chopped
* 1 tablespoon vegetable oil
* 2 garlic cloves, chopped
* 1 pound ground turkey
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 3 tablespoons tomato paste
* 1 (28-oz.) can diced tomatoes
* 1 (16-oz.) can red kidney beans, rinsed and drained
* 1 cup chicken broth
* 1 cup beer (can be substituted for chicken broth)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 cup chopped fresh cilantro
* Garnish: sour cream
Directions
1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender.
2. Add garlic, sauté 1 minute.
3. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink.
4. Stir in tomato paste, and cook 2 minutes.
5. Add tomatoes and next 5 ingredients.
6. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes.
7. Stir in cilantro. Garnish, if desired.
French onion soup
Total time: 55 minutes
Yield: 4-6 servings
Ingredients
* 1/2 cup unsalted butter
* 4 onions, sliced
* 2 garlic cloves, chopped
* 2 bay leaves
* 2 fresh thyme sprigs
* Kosher salt and freshly ground black pepper
* 1 cup red wine, about 1/2 bottle
* 3 heaping tablespoons all-purpose flour
* 2 quarts beef broth
* 1 baguette, sliced
* 1/2 pound grated Gruyere
Directions
1. Melt butter in large pot over medium heat.
2. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until onions are very soft and caramelized, about 25 minutes.
3. Add wine, bring to a boil, reduce heat and simmer until wine has evaporated and onions are dry, about 5 minutes.
4. Discard bay leaves and thyme sprigs.
5. Dust onions with flour and give them a stir.
6. Turn heat down to medium low so flour doesn’t burn, and cook for 10 minutes to cook out raw flour taste.
7. Add beef broth, bring soup back to a simmer, and cook for 10 minutes.
8. Season, to taste, with salt and pepper.
9. (When ready to eat) preheat broiler.
10. Arrange baguette slices on a baking sheet in a single layer.
11. Sprinkle slices with Gruyere and broil until golden brown, 3 to 5 minutes.
12. Ladle soup in bowls and float several Gruyere croutons on top.
Gluten-free black bean and salsa soup
Total time: 20 minutes
Yield: 4 servings
Ingredients
* 2 (15-oz.) cans black beans, drained and rinsed
* 1 1/2 cups vegetable broth
* 1 cup chunky salsa
* 1 teaspoon ground cumin
* 4 tablespoons sour cream
* 2 tablespoons thinly sliced green onion
Directions
1. In an electric food processor or blender, combine beans, broth, salsa, and cumin.
2. Blend until fairly smooth.
3. Heat bean mixture in saucepan over medium heat until thoroughly heated.
4. Ladle soup into bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
English country cheddar soup
Total time: 30 minutes
Yield: 4 servings
Ingredients
* 1/4 cup butter or chicken fat
* 1/2 cup flour
* 27 ounces chicken broth
* 2 carrots, peeled and cut into julienne strips
* 1 onion, finely chopped
* 1/2 cup chopped leeks
* 1 cup white wine
* 1 teaspoon Worcestershire sauce
* 2 cups good quality grated sharp cheddar cheese
* Cayenne pepper to taste
* Salt to taste
* 1/2 cup heavy cream
* Chopped chives, for garnish
Directions
1. In heavy-bottomed pot, heat chicken fat or butter until melted, then add onion and leek.
2. Sweat until tender, then sprinkle in flour and stir well to incorporate.
3. Cook for 3-4 minutes, then whisk in broth and wine until smooth.
4. Add carrots, then bring to a boil and simmer 15-20 minutes, until soup thickens.
5. Remove from heat and stir in cheddar, Worcestershire, cayenne and salt.
6. Stir in cream. Heat until just hot, taking care not to boil, which could break the soup.
7. Serve with chives for garnish.
Microwave tomato soup
Total time: 30 minutes
Yield: 4 servings
Ingredients
* 4 ripe tomatoes
* 1 carrot
* 1 medium onion
* 2 crushed garlic pods
* 1 tablespoon flour/wheat flour/corn flour
* 1/4 cup milk
* 1 teaspoon sugar
* Salt and black pepper to taste
* 1 tablespoon butter
Directions
1. Cut tomatoes in quarters or halves. Cut carrots in small chunks. Slice onions lengthwise.
2. Place tomatoes, carrots, garlic and onions in microwave safe bowl and microwave on high for about 5-6 minutes until veggies get soft.
3. Take out in between and stir to avoid veggies burning.
4. Cool and puree mixture in a blender, adding about 1 cup water.
5. Strain mixture to remove tomato skin and seeds. Set aside.
6. In another large bowl, melt butter in microwave. Take out and add flour, stir briskly.
7. Microwave on high for 30 seconds.
8. Add milk slowly, stirring continuously to avoid lumps forming.
9. Microwave for 2-3 minutes or until thick. Stir in between.
10. Add pureed tomato mixture. Mix well with white sauce.
11. Add sugar and season with salt and pepper. Then microwave for 2 minutes.
12. Let stand 2-3 minutes and remove from oven.
13. Garnish with butter and crushed black pepper. Serve hot with grilled sandwiches or croutons.
Ham and potato soup
Total time: 45 minutes
Yield: 8 servings
Ingredients
* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 3/4 cup diced cooked ham
* 3 1/4 cups water
* 2 tablespoons chicken bouillon granules
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 2 cups milk
Directions
1. Combine potatoes, celery, onion, ham and water in stockpot.
2. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
3. Stir in chicken bouillon, salt and pepper.
4. In separate saucepan, melt butter over medium-low heat.
5. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute.
6. Slowly stir in milk as not to allow lumps to form until all milk has been added.
7. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
8. Stir milk mixture into stockpot, and cook soup until heated through. Serve immediately.
