Classic Soup Recipe: Hearty Chicken Noodle

One classic way to stay warm that makes any dreary winter day seem a little brighter is a nice, hot, bowl of hearty chicken noodle soup.

In searching for a good soup recipe, we wanted something that fully utilized the chicken flavor. Canned chicken stock is okay, but making your own is even better. Today's recipe uses the whole chicken to fill the broth with the great flavors from the skin and the bones that comes out from boiling, while also using the lean meat of the breast in the soup. For added flavor, we also saute the ingredients before adding the water to create a rich fond that infuses itself into the dish. Add in some spices, and noodles, and you have a perfect pot of chicken noodle soup for the family that takes less than 90 minutes to cook from start to finish. Keep reading below for our recipe...

Chicken Noodle Soup Free Recipe

(makes about 10 servings)

Ingredients

• 1 tablespoon vegetable oil
• 1 whole chicken, breast removed and split, and the rest of the chicken cut into 2-inch pieces
• 2 medium onions, diced
• 2 quarts boiling water
• 2 bay leaves
• 1 large carrot, peeled and sliced
• 1 medium rib celery, sliced
• 1 clove garlic, minced
• 1/4 teaspoon thyme
• 2 cups egg noodles
• 1/4 cup fresh parsley leaves, minced
• salt and black pepper to taste

Directions

1. Heat the oil in a large soup kettle. Once the oil starts to smoke, add the chicken breasts and saute until brown on both sides. Remove and set aside.
2. Add half the chopped onions, and saute until slightly softened (about 2 to 3 minutes). Transfer to a medium bowl and set aside.
3. Add half of the pieces of chicken and saute until no longer pink (4 to 5 minutes). Transfer to the bowl with onions.
4. Saute remaining chicken pieces. Return the onions and cooked chicken (excluding the breasts) to the kettle, then reduce the heat to low, cover, and simmer until the chicken releases its juices (about 20 minutes).
5. Increase the heat to high, add boiling water along with breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and simmer for about 20 minutes (or until chicken breasts are cooked and broth is flavorful).
6. Remove chicken breasts from the kettle, set aside. Once cooled, remove the skin from the breasts, then remove the meat from the bones.
7. Shread the meat to bite-sized pieces. 
8. Discard the skin and bone.
9. Strain the broth and set aside for now, discarding the bones and skimming the fat from the broth (while reserving 2 tablespoons).
10. Return the soup kettle to medium-high heat. Add reserved chicken fat, remaining onions, carrot, and celery. Saute until softened (about 5 minutes).
11. Add garlic and saute until fragrant (about 1 minutes)
12. Add thyme, broth, and chicken, then simmer until the vegetables are tender (about 10 to 15 minutes).
13. Add noodles and cook until tender (about 5 minutes).
14. Adjust seasonings, then stir in parsley. Serve hot with crackers or bread.
15. Enjoy!

Southwestern Starter: Chicken Tortilla Soup

As temperatures drop, cravings for piping-hot soup seem to rise. Warm up with a bowl of creamy chicken tortilla soup, paired with tortilla chips for topping (or dipping!)

Simply let your 1 to 1.5 pounds of chicken simmer in the slow cooker for about six hours with three cups of water and celery, carrots, onions, garlic, peppercorns, and a bay leaf. If you don’t have the time, however, chicken broth from the grocery store also works!

This recipe also calls for masa harina, traditionally used to make corn masa. If you can’t find masa harina, cornmeal can be used as a substitute but might not provide the same flavor. Finely grinding up corn tortillas in a food processor would be a better bet to match the taste of masa harina.

Now, load up on your sour cream, cheddar cheese, and chips and get ready for this comforting meal!

Chicken Tortilla Soup Recipe

(makes 4 servings)

Ingredients

• Shredded chicken from one large cooked chicken breast (between 1 and 1.5 pounds)
• 2 tablespoons butter
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• 2 tablespoons masa harina (or cornmeal/finely ground corn tortillas as substitute)  
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 12-ounce can evaporated milk
• 1 1/4 cup salsa
• 1 15-ounce can whole kernel corn
• 1 15-ounce can black beans (drained and rinsed)
• 1 teaspoon cumin
• 1 1/2 teaspoons ancho chile powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• Sour cream, shredded cheddar cheese, cilantro, and tortilla chips for topping

Directions

1. Heat the butter in a Dutch oven or large cooking pot over medium-high heat and sauté the onions until tender and soft, about seven minutes. Add the garlic and sauté for another minute. 

2. Add the masa harina (or substitute) and flour and stir to combine. Cook for one minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
3. Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, stirring frequently.
4. Add the shredded cheese, sour cream, and cilantro. Stir to combine and warm through for another minute. Add salt and pepper to taste.
5. Serve soup hot topped with more sour cream, shredded cheddar cheese, chopped fresh cilantro, and crumbled tortilla chips (if you like). 

Because the leftovers will thicken, it’s a good idea to add chicken broth or milk to the soup before reheating.

Starter Recipe: Basil Tomato Soup and Turkey Meatballs

Keeping true to our name, we'd like to share one of our favorite tomato-based dishes: a tomato soup with, yes, turkey meatballs!  This strange-sounding, yet surprisingly savory dish relies on allowing the turkey to cook right in the soup.  And when you add a bit of basil pesto and some red pepper flakes in the meatballs, the result is just the right mix of sweetness from the tomato with the heat from the pepper.  Scroll on down for the details!

Basil Tomato Soup with Turkey Meatballs

(makes 4 servings)

Ingredients

• 8 oz. ground turkey
• 3 tablespoons basil pesto
• 3 tablespoons whole wheat bread crumbs
• Kosher salt to taste
• Black pepper to taste
• 1 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 small carrots, peeled and chopped
• 1 small stalk celery, chopped
• 3 garlic cloves, minced
• 2-1/2 cups chicken broth
• 1-28 oz. can diced tomatoes in juice
• 1 cup orzo pasta
• Fresh grated Parmesan cheese, for serving

Directions

1. In a small bowl, combine the ground turkey with the pesto, bread crumbs, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix until evenly blended.
2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrots, and celery, then cover and reduce heat to medium-low.
3. Cook for 5 to 6 minutes, occasionally stirring vegetables.
4. Stir in the minced garlic and cook for about another minute.
5. Add the broth and diced tomatoes (with the juices from the can) and bring to a simmer.
6. Cover the pan again, and let it cook for about 15 minutes.
7. While that is cooking, roll the turkey into uniform meatballs (you should end up with about 13 1" meatballs).
8. Once the broth/tomato mixture is done simmering, add to a food processor or a blender (with a blender you may need to do this in two batches). Pulse for about 3 1-second pulses, then let blend for a full minute, or until the soup is as smooth as desired.
9. Return the pureed soup to the saucepan, and add the pasta and meatballs. Cook on medium for about 15 minutes, or until the pasta is tender and the meatballs are fully cooked.
10. To serve, top with grated or sliced parmesan.
11. Enjoy!

Starter Recipe: Cool Cucumber Soup

Aside from serving as luxurious eye pads at the spa, cucumbers have a bunch of other great uses. If you're not scheduled for a massage anytime soon, you can still enjoy a relaxing and refreshing treat with the help of this lovely green veggie. A cool cucumber soup will invigorate you, putting you in a state of zen without leaving the kitchen. Here's how to prepare this healthful and tasty soup...

Cool Cucumber Soup

Ingredients

• 1 clove crushed garlic
• 1/2 teaspoon salt
• 4 cups peeled, seeded, and chopped cucumbers divided
• 1 /12 cups buttermilk
• 1/4 cup fresh mint leaves
• 1 tablespoon red wine vinegar
• 2 ice cubes
• freshly ground pepper to taste

1. Place the garlic clove on the cutting board and sprinkle with salt. Mash with the side of a chef's knife into a smooth paste then transfer to a blender.

2. Reserve 1/2 cup of the cucumbers for garnish then pour the rest into the blender with the buttermilk, mint leaves with the sprigs reserved for garnish, vinegar, and ice cubes.

3. Blend until smooth. Add salt and pepper to taste. Serve in bowls with remaining mint sprigs and cucumbers.

4. Enjoy!

Summertime Starter: Tomato Gazpacho

A cold soup like this is the perfect remedy for a sweltering hot day! Everyone should have a good gazpacho soup recipe in their repertoire, and this one is a classic. It makes a fabulous starter or a mid-afternoon snack when the temperatures rise. If you have tomatoes growing in your garden, this is one of the best ways to make good use of them! So go out, grab some veggies, and get ready to cool down...

Simple Tomato Gazpacho

(makes 8-10 servings)

Ingredients

• 1 1/2 pounds ripe tomatoes, cored and large dice
• 1 medium green bell pepper, cored, seeded, and large dice
• 1 medium English cucumber, large dice
• 1/2 medium red onion, large dice
• 1 medium garlic clove, coarsely chopped
• 3 cups tomato juice
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 tablespoons red wine vinegar, plus more as needed
• 1 1/2 teaspoons kosher salt, plus more as needed
• Freshly ground black pepper
• Garnish of your choice (we recommended parsley, diced tomatoes, and/or grated cheese)

Directions

1. Place the tomatoes, bell pepper, cucumber, onion, and garlic in a blender and blend into a smooth purée. 

2. Transfer to a large serving bowl, add the tomato juice, measured oil, vinegar, measured salt, and pepper to taste and stir to combine.

3. Taste and season additionally as needed. Cover and refrigerate until chilled.

4. Serve with a drizzle of olive oil and garnish with parsley, diced tomatoes, parmesan, mozzarella or feta cheese. 

5. Enjoy!

Chinese Recipe: Our Favorite Egg Drop Soup

This simple Chinese soup is a combination of beaten eggs and chicken broth at its most basic level. We began to wonder, though, how can one add extra flavor to the dish without getting in the way of that smooth, silky texture just the basic dish imparts?

The trick, it turned out, was to infuse the soup with additional flavor like one might with tea. We added a cinnamon stick, then put some peppercorns, and a few other spices in a tea ball (a tea bag works just as well) and let those flavors infuse in the soup at a low simmer before before adding the egg. Because of the simplicity of this soup, it's best served as a light appetizer, but if you'd like to make it a meal, feel free to add chopped tofu or mushrooms. Keep reading below for this great recipe...

Our Favorite Egg Drop Soup

(makes 6 cups)

Ingredients

• 4 cups chicken broth
• 1 tablespoon and 1 teaspoon cornstarch
• 3 large eggs
• 1/2 tablespoon soy sauce
• 1/2" fresh ginger
• 1/2 teaspoon peppercorns
• 1 cinnamon stick
• 1 teaspoon white pepper
• 1/2 teaspoon sesame oil

Directions

1. Whisk together 1 tablespoon cornstarch and chilled or room temperature chicken stock.
2. Pour the stock in a saucepan over medium-high heat and bring to a boil. Place the ginger and peppercorns in a tea ball or bag, then add to the broth along with the cinnamon stick, soy sauce, and white pepper. Turn down the heat to medium-low and simmer for 15 minutes.
3. Scoop out the cinnamon stick and remove the tea bag, and taste the broth. Add salt or say sauce as needed.
4. In a small bowl, whisk together the eggs with the remaining teaspoon of cornstarch. Stir the soup with a ladle. Rest a fork over the bowl, and press down on the back of the fork with your thumb while your fingers reach around to grip the bottom of the bowl. Tilt the bowl to pour the eggs slowly through the fork tines. Whisk the broth with your other hand as you pour.
5. Let the soup stand for a few seconds to finish cooking the eggs. Stir in the sesame oil. Serve immediately. To garnish, top with sliced scallions.
6. Enjoy!

Starter Recipe: Butternut Squash Soup

Serving up some butternut squash soup is a great way to enjoy a bit of autumn flavor. And we LOVE the fact that this recipe adds a Granny Smith apple into the mix for a refreshing contrast in taste.

Another reason this is our go-to recipe: you won't have to waste time peeling and chopping up the squash, with its tough skin and cumbersome shape. Instead, you slice it in half and roast it in the oven. So much simpler!

The finished product is smooth, satisfying and packed with flavor...

Roasted Butternut Squash Soup

(makes 6-8 servings)

Ingredients

• 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium Granny Smith apple (about 8 ounces)
• 1/2 medium yellow onion
• 8 fresh sage leaves
• 2 1/2 cups low-sodium vegetable or chicken broth
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkin seeds, for garnish (optional)

Directions:

1. Heat the oven to 425°F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
5. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
6. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Comfort Food Recipe: Italian Wedding Soup

Despite its name, this soup has nothing to do with weddings in Italy. It's actually mistranslated from the phrase "minestra maritata" or "married soup". The 'married' specifically refers to the combination of vegetables and meats.

That marriage of vegetables and meat is exactly what we kept in mind when piecing together this recipe. Some recipes call for cabbage, but to be honest I've never been a fan of it, so instead I went for a leafy green I feel is much more flavorful: spinach. I also made some quick meatballs cooked separately to get that nice crispy outer layer, then added them to the broth. Serve this soup in a bowl and top with a little Parmesan cheese for garnish. Keep reading below for our favorite Italian wedding soup recipe...

Italian Wedding Soup

(makes 8 servings)

Ingredients

MEATBALLS

• 3/4lb ground chicken
• 1/2lb Italian sausage, casings removed
• 2/3 cup fresh bread crumbs
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 1/4 cup graded Pecorino Romano cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons milk
• 1 large egg, lightly beaten
• kosher salt and black pepper
• 2 tablespoons olive oil

SOUP

• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 1 cup diced carrots
• 3/4 cup diced celery
• 10 cups chicken broth
• 1/2 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 cup small pasta
• 1/4 cup minced fresh dill
• 12oz baby spinach, washed and trimmed

Directions

1. Place the ground meats, bread crumbs, garlic, parsley, Parmesan, milk, egg, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine.
2. Roll 1" meatballs onto a plate or cutting board until all the meatballs are rolled. Heat 2 tablespoons olive oil on a large skillet over medium-high heat. Transfer the meatballs to the hot skillet. Cook, turning until browned all over (3 to 5 minutes). It's okay if they're still a little pink in the middle, they will continue to cook in the broth. Set the meatballs aside on paper towels.
3. For the soup, heat the other 2 tablespoons olive oil over medium-low in a large pot. Add the onion, carrots, and celery, and saute until softened (about 5 to 6 minutes, stirring occasionally). Add the chicken broth, wine, Worcestershire sauce, and bay leaf, then bring to a boil. Add the pasta to the broth and cook an additional 6 to 8 minutes, or until the pasta is tender.
4. Add the fresh dill, then the meatballs to the soup and simmer for an additional three minutes. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach has just wilted.
5. Serve the soup in bowls and sprinkle with extra grated Parmesan cheese.
6. Enjoy!

Starter Recipe: Roasted Tomato Soup

Today's soup celebrates the end of tomato season in true fashion. This roasted tomato soup is perfect for you home-gardeners who are wondering what to do with your very ripe tomatoes at the end of the harvest. Store-bought tomatoes will also work, but there's a good chance they won't be as sweet or flavorful. Garden tomatoes are really the difference between a stand-out tomato soup and a mediocre one. 

One note before we get started: feel free to throw in a pinch of sugar to add some extra sweetness.  Keep reading below for the recipe...

Roasted Tomato Soup

(makes 4 servings)

Ingredients

• 5 large tomatoes, cut into 3/4" slices
• 1 onion, cut into 1/2" slices
• 1/2 jalapeno, cut in half lengthwise, seeded
• 2 bell peppers, seeded, cut into 4 pieces
• 2 cloves garlic
• olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon dried basil
• 3/4 teaspoon salt
• black pepper to taste
• 2 cups vegetable broth
• 1/4 cup grated parmesan cheese
• a few tablespoons heavy cream or creme fraiche

Directions

1. Preheat the oven to 375F. Place the vegetables on a baking sheet, drizzle olive oil all over them and roast for about 20 minutes.
2. Add all the ingredients into a blender and blend until you end up with a smooth puree. Taste and adjust for seasoning.
3. Pour into a pot and heat to serve.
4. Garnish with parmesan cheese, fresh ground pepper, and this tastes fantastic with a crusty bread. If you want to add some good flair, save the heavy cream and creme fraiche from the blender and add to the center of the bowl at the time of serving.
5. Enjoy!

Seasonal Recipe: Whole Pumpkin Soup

As any good cook knows, pumpkins are great for more than jack-o-lanterns.

These festive gourds make delicious treats, and bonus: they transform into soup bowls. That's the inspiration for this wonderful whole pumpkin soup recipe. It's a unique way to set the table and serve a meal. To use even more of the pumpkin than the base recipe requires, toast the seeds after and use them to top the soup. Chunks of bread make for another good topping for a different texture. Keep reading below for this wonderful recipe...

Whole Pumpkin Soup

(makes 8 servings)

Ingredients

• 2 whole pie pumpkins (Use two more for serving in if desired)
• 1 quart vegetable stock
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1 clove garlic, minced
• 5 whole black peppercorns
• a dash of nutmeg
• salt to taste

Directions

1. Preheat oven to 350F
2. Cut the tops off the two pumpkins, then cut them into halves.
3. Use a spoon to remove the seeds and the pulp of the pumpkins, then cut into quarters and place on a baking sheet
4. Bake for 45 minutes or until the pumpkin is tender
5. Peel away the skin from the pumpkin flesh, then put the flesh into a pot.
6. Pour in the vegetable stock and maple syrup. Cook until simmering.
7. Mash the big chunks, then transfer the mixture to a blender or food processor. Puree until smooth. Add cream, garlic, peppercorn, salt and nutmeg. Blend again.
8. Serve in a bowl or hollowed out pumpkin. Top with additional heavy cream, bread chunks, or toasted pumpkin seeds as desired.
9. Enjoy!

Soup Recipe: Green Pea and Mint Soup

Green pea and mint soup is a refreshing dish any time of the year. It's light, simple and still full of flavor. No surprise it's also packed with high nutritional value, so you can feel great knowing you're making a positive choice for your health. This is also a nice option for vegetarian folks! 

If you want to experiment with flavor, try serving this soup with a mixture of creme fraiche and heavy cream spooned into the bowl, top with bacon bits (if you're a meat-eater) or fresh chives. Keep reading below for our recipe...

Green Pea Mint Soup

(makes 6 servings)

Ingredients

• 3 tablespoons unsalted butter
• 2 cups chopped leeks, white and green parts (about 2 leeks)
• 1 medium onion, chopped
• 4 cups vegetable broth
• 6 cups frozen peas, thawed
• 1/4 cup fresh flat-leaf parsley leaves
• 2/3 cup fresh mint leaves
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper

Directions

1. Melt butter in a large, heavy pot over medium heat.
2. Add onion and leeks and cook, stirring often until onions have just softened (about 5 minutes).
3. Add 2 cups broth and bring to a boil.
4. Add peas, then reduce the heat to a gentle simmer for about 2 minutes, or until peas are tender.
5. Remove the pot from the heat. Add parsley, mint, and remaining 2 cups broth.
6. Puree soup in a blender or food processor, thinning with more vegetable broth or with water if the soup is too thick.
7. Season with salt and pepper.
8. Top with creme fraiche and cream mixture, bacon bits, garlic croutons, or fresh chives.
9. Enjoy!

Starter Recipe: Perfect French Onion Soup

We recently embarked upon a mission to find the perfect french onion soup.   Our core criteria: the broth should be filled with the flavor of caramelized onions, the bread on top should be toasted to perfection without being a soggy mess, and of course the cheese should be melted just right. Most importantly, we had to find a way to simplify the recipe for the soup.

Normally, a good french onion soup could require hours of glazing than de-glazing the pan as you caramelize the onions, but today's recipe cuts that down. Instead of dozens of times, you only need to de-glaze the pot three or four times. For the broth, a mixture of water, chicken broth, and beef broth ended up being perfect. For the topping, we toasted a baguette to prevent sogginess, and just ever to slightly sprinkled the soup with Gruyere cheese to compliment the flavors while not overpowering. Keep reading below for our favorite recipe...

French Onion Soup

(makes 4-6 servings)

Ingredients

• 3 tablespoons unsalted butter, divided evenly into 3 pieces
• 6 large yellow onions, halfed and cut root to stem into 1/4" thick slices
• 2 cloves garlic, chopped
• salt
• 2 cups water, plus extra
• 1/2 cup dry sherry
• 1/3 cup dry red wine
• 4 cups low-sodium chicken broth
• 2 cups beef broth
• 6 sprigs fresh thyme, tied together with twine
• 1 bay leaf
• black pepper
• baguette slices cut 1/2" thick (1 per bowl).
• 8oz shredded Gruyere cheese

Directions

1. Preheat the oven to 400F
2. Generously grease the inside of a large Dutch oven with nonstick cooking spray.
3. Place the butter into the Dutch oven, then add the onions with 1 teaspoon salt.
4. Cook covered for 1 hour, then remove from the oven and stir onions, making sure to scrape the bottom and sides of the pot.
5. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown (about 1 1/2 hours). Make sure to stir the onions and scrape the sides of the pot after 1 hour.
6. Remove the pot from the oven and place over medium-high heat.
7. Cook the onions, stirring frequently and scraping the sides of the pot until the liquid evaporates and the onions brown (use oven mitts to handle the pot), or for about 15 to 20 minutes.
8. Continue to cook, stirring frequently, until the bottom of the pot is coated with a dark crust (another 6 or 7 minutes).
9. Once the onions are a very dark brown, add the garlic and continue to stir for another 30 seconds to a minute, or until the garlic becomes fragrant.
10. Stir in the sherry and red wine, and cook, stirring frequently until the liquid evaporates (another 7 to 10 minutes).
11. Stir in the broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, making sure to scrape the bottom of the pot as you do to loosen everything up.
12. Increase the heat to high until simmering, then reduce the head to low, cover, and cook for 30 minutes.
13. Meanwhile, arrange baguette slices on a baking sheet and bake about 10 minutes in the oven.
14. Remove and discard the herbs from the soup, then season with salt and pepper to taste.
15. To serve, adjust oven to boiling.
16. Ladle soup into the bowls, then top with 1 or 2 baguette slices. Sprinkle with Gruyere cheese, then broil until the cheese is melted and bubbly around the edges (3 to 5 minutes).
17. Let cool 5 minutes before serving.
18. Enjoy!

Starter Recipe: Slow-Cooked Cheesy Potato Soup

Here's a hearty soup that's perfect when you have little time or energy to devote to the kitchen! This recipe involves a simple combination of potatoes, bacon and cheese, thrown together in the crock pot to create a savory starter.

The trick to this recipe is to let the potato and onion cook, then for the final steps just mash them together and add in the milk and cheese about 20 to 30 minutes before serving. This will give you the right consistency without sacrificing any of the flavor. If you want to make the soup a little more chunky, pull some of the potato bits out before mashing, and add them back in with the milk and cheese. Keep reading below for our favorite recipe...

Slow Cooked Cheesy Potato Soup

(makes 8 servings)

Ingredients

• 3 slices bacon
• 1 cup onion, chopped
• 1 medium stalk celery, diced
• 3 lbs baking potatoes, peeled and cut into 1/4" chunks
• 1/2 cup water
• 3 1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• Chives, sour cream, bacon, and/or cheese for garnish

Directions

1. Cook bacon in a large skillet until crisp. Remove from pan, keeping 3 teaspoons of drippings behind. Crumble bacon and store in fridge.
2. Add onion and celery to the pan, and saute until tender.
3. Place potato, onion, and celery in a slow cooker coated with cooking spray, then add water, chicken broth, salt, and pepper.
4. Cook covered on low for 8 hours, or until the potatoes are tender.
5. Mash the potatoes in the crock pot.
6. Combine flour and milk, then stir into the potato mixture with 3/4 cup cheese.
7. Increase the heat to high, and cook covered for another 30 minutes, or until the mixture thickens slightly.
8. Serve the soup into bowls and top with crumbled bacon, remaining cheese, and any other garnish (such as sour cream and chives) you wish.
9. Enjoy!

Vegetarian Soup Recipe: Tomato with Basil Yogurt Sauce

We figured it's about time we introduced another soup where the tomato is the hero. This humble fruit (or vegetable-- if we want to use the culinary classification instead of the botanical one) packs some massive flavor that makes it perfect for a hearty, winter soup.

We were rethinking new, or interesting ways to enhance the flavor of the standard tomato basil soup. We wanted to find a way to lighten the flavor a little, and citrus immediately came to mind. The addition of some orange zest and and a little bit of cumin really helped elevate the flavor of this soup. We also took a look at the common practice of adding yogurt or sour cream to tomato soup and wanted to some way enhance the practice. The solution was inspired by a different dish: kebabs. We took a moment to consider the yogurt sauce commonly served with kebabs and decided to thicken it by leaving out the lemon sauce and doubling the yogurt. Serve the soup in a large bowl, or even in coffee mug for a great appetizer that can be carried around before the main course is served. Keep reading below for this great recipe...

Tomato Soup with Basil Yogurt Sauce

(makes 6 servings)

Ingredients

TOMATO SOUP

• 1 tablespoon extra-virgin olive oil
• 3 medium onions, thinly sliced
• salt and pepper to taste
• Zest from 1 large orange, peeled off in wide strips
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon red pepper flakes
• 2 bay leaves
• 1/3 cup basil tightly packed (or 2 tablespoons dried basil)
• 1/3 cup marjoram leaves tightly packed (or 2 tablespoons dried marjoram)
• One 28oz can and one 14oz can whole tomatoes
• 8 cups vegetable broth

BASIL YOGURT SAUCE

• 2 cups plain yogurt
• 1 clove garlic, minced
• 4 scallions, thinly sliced
• 1/2 cup tightly packed fresh basil leaves, thinly sliced

Directions

1. In a large, heavy pot heat oil over medium-low heat.
2. Add the onion, salt, pepper, orange zest, and garlic.
3. Cover the pot and cook, stirring occasionally for 20 minutes or until the onions are soft.
4. Stir in the cumin, basil, marjoram, and red pepper flakes. Cook for 5 minutes, stirring occasionally over medium-low heat.
5. Add the tomatoes and their liquid, bay leaves, and broth. Bring to a gentle simmer, cover, and cook for 20 minutes.
6. Let the soup cool slightly, then pull out the orange peel and bay leaves and puree the soup in a blender or food processor.
7. To make the yogurt sauce, simply fold together the ingredients together in a bowl.
8. Serve the soup hot and add a spoonful of the yogurt sauce on top.
9. Enjoy!

Soup recipe adapted from Fine Cooking

Soup Recipe: Slow-Cooked Minestrone

We wanted to go ahead and create a good, hearty soup packed with plenty of vegetables, and most of all, we wanted to make this as simple as possible. So naturally, we looked once more to our slow cooker.

For a wonderfully hearty soup, we opted for minestrone. It's already filled with plenty of vegetables and spices, and if you use vegetable broth it makes for an easy vegetarian (or vegan if you don't use the cheese) dish. Feel free to use chicken broth, however, if that's more your speed. We loaded this slow cooking soup with beans, pasta, tomatoes, and of course plenty of spices. Keep reading below for this fantastic recipe...

Slow Cooked Minestrone

(makes 4 servings)

Ingredients

• 3 cups vegetable broth
• 1 can diced tomatoes
• 1 can white beans, drained and rinsed
• 1/2 onion, chopped
• 1 cup carrots, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1oz Parmesan cheese rind
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoons chopped fresh basil
• 1/4 cup fresh Italian parsley leaves
• salt and pepper to taste
• 1 medium zucchini, chopped
• 2 cups fresh spinach
• 2 cups cooked ditalini pasta
• Extra Parmesan cheese for topping.

1. In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, Parmesan cheese rind, salt, and pepper. Cover and cook on low for 6 to 8 hours.
2. Forty minutes before the soup is done, add the zucchini and spinach. Cover and cook 30 more minutes.
3. Add the cooked pasta, cook for another 10 minutes. remove the bay leaves, rosemary sprig, Parmesan rind, and season to taste with salt and black pepper.
4. To serve, ladle into bowls and top with Parmesan cheese.
5. Enjoy!

Scottish Soup Recipe: Chicken and Leek Soup

Today, we wanted to share something fresh from Scotland: Chicken and leek soup. It's a soup that's filling, and delightfully easy to make.

This soup is delightfully easy to make. For this recipe, we added in some additional wild rice instead of using a pasta, and we also added some mushrooms to really add a depth and complexity. For this recipe there's no need for any stock: we'll be making a quick stock without the hours of simmering involved. Keep reading below for this delicious soup...

Chicken and Leek Soup

(makes 7 servings)

Ingredients

• 4 tablespoons vegetable oil
• 3 medium leeks, washed and chopped to 2cm in length
• 3 medium carrots, peeled and coarsely chopped
• 1 stick of celery, washed and coarsely chopped
• 1 whole chicken (about 4lbs) breast removed and split. The remaining chicken is cut into 2" pieces
• 1 medium onion, diced
• 2 quarts boiling water
• salt
• 3 bay leaves
• 1/2 cup wild rice, cooked according to package instructions
• 1/2oz dried shitake mushrooms
• 1/4lb domestic mushrooms
• 1/2 teaspoon dried thyme
• 1/4 cup minced fresh parsley leaves
• ground black pepper

Directions

1. Heat the olive oil in a large soup kettle or Dutch oven. When the oil shimmers and starts to smoke, add the chicken breast halves. Saute until brown on both sides (about 5 minutes). Remove and set aside. Add the chopped onions to the kettle and saute until colored and softened slightly (2 to 3 minutes). Transfer to a medium bowl and set aside.
2. Add half the chicken pieces (not the breasts) and saute until no longer pink (4 to 5 minutes). Transfer to the bowl with the onions. Saute the remaining chicken pieces. Return the onions and chicken pieces (not the breasts) to the kettle. Reduce heat to low, cover, and simmer until the chicken releases its juices (about 20 minutes). Increase the heat to high. Add boiling water along with the chicken breast halves, 2 teaspoons salt, and bay leaves. Return to a simmer, then cover and barely simmer until the chicken breasts are cooked and the broth is rich and flavorful (about 20 minutes). Remove 1 cup of broth and pour over the shitake mushrooms. Let them rehydrate for 30 minutes.
3. remove the chicken breasts from the kettle and set aside. When cool enough to handle, remove the skin from the breasts, then remove the meat from the bones and shred into bite-size pieces. Discard the skin and bone. Strain the broth, then discard the bones. Skim the fat from the broth, reserving 2 tablespoons
4. Return the soup kettle to medium-high heat. Add the reserved chicken fat. Add carrot, celery, and leek. Saute until softened (about 5 minutes). Add the fresh domestic mushrooms and continue to saute the vegetables until the mushrooms are softened (about 5 minutes). Drain and chop the dried mushrooms. Strain the soaking broth through a strainer lined with coffee filter to remove the grit.
5. Add thyme, broth, chicken, strained mushroom soaking liquid, and chopped mushrooms to the pot. Simmer until vegetables are tender and flavors meld (10 to 15 minutes). Add the wild rice and cook until tender (about 5 minutes). Adjust the seasonings, stir in parsley, and serve.
6. Enjoy!