Creamy Parmesan Tomato and Spinach Tortellini Soup. With the cooling fall weather I have been thinking about soups a lot more and I started this years soup season off with this comforting creamy parmesan tomato and spinach cheese tortellini soup. This tasty soup is super easy to make and it only takes about 30 minutes so it is perfect for busy weeknight meals! You basically just need to cook the onions and garlic, add the broth, tomatoes and tortellini and simmer until the tortellini is cooked before adding the spinach and parmesan cheese. (I like to add some fresh basil at the end but this is completely optional.)
With the cheese tortellini this soup is hearty enough to eat as a meal and it is perfect for those chilly nights when you just want something quick, easy, tasty and comforting! A tasty bowl of pure comfort food! A nice alternative to the fresh chopped basil is basil pesto, whether homemade or store bought and store bought is a nice pantry friendly way to go when fresh basil is not available. Does this soup look good? Ingredients. Pasta e Fagioli Soup (Italian Pasta and Bean Soup) I have totally been into soups lately making one or two soups per week and this only seems appropriate with the chilly weather that we have been having! With the release of my new eCookbook, Tasty Soups, I could not resist teasing you with sharing one of the new soups with you! This pasta e fagioli (aka pasta fazool) is an Italian pasta and bean soup that is so full of flavour and hearty enough to get you through even the coldest days.
There are many different versions of this soup and although many are meatless I like to bulk mine out a little and add flavour with the addition of Italian sausage. When I make a soup I am always looking for ways to add more flavour and one good trick that I learned a while ago is that adding parmesan (aka parmigiano reggiano) rinds to a soup like this or even when making chicken stock adds umami flavour!
Of course this pasta e fagioli soup would not be complete without some cheesy garlic bread! Pasta e Fagioli Soup (Italian Pasta and Bean Soup) Directions. Creamy Roasted Red Pepper and Cauliflower Soup with Goat Cheese. Soup season is definitely here and do I ever have a tasty one to share with you today, a creamy roasted cauliflower and red pepper soup! The original idea behind this soup was for a creamy roasted red pepper soup but I figured that I would keep things a little on the healthier side by using pureed cauliflower to add the creaminess and to help thicken the soup up a bit.
Roasted red peppers and cauliflower are a great combo and another thing that I like to combine with roasted red peppers is tangy goat cheese which also further adds to the creaminess of the soup. Like a lot of great soups, this one is super easy to make where you really just need to roast the red peppers and cauliflower, saute some onions, add the broth and goat cheese, and heat up before pureeing. I added one final touch to the soup and that was a bit of paprika to add a hint of smokiness!
I know what a few of you are thinking right about now and that is: "But Kevin, where is the bacon? " Does this soup look good? Roasted Broccoli and Cheddar Soup. Despite the fact that it has been a little warmer out lately, I have still been craving soups and I recently realized that it had been a very long time since I last made one of my favourite soups, a broccoli and cheddar soup. The broccoli and cheddar flavour combination is a really good one that I never tire of reinventing in different dishes but this soup is one that I keep coming back to again and again.
Since this soup is so simple it is a good idea to use quality ingredients including roasted broccoli, a nice homemade vegetable broth or chicken broth a nice quality aged cheddar. Roasting vegetables concentrates and brings out their flavours and the intensified broccoli flavours from the roasted broccoli goes beautifully well in this soup. This roasted broccoli and aged cheddar soup is super easy to make and yet it is so bursting with flavour that it is bound to satisfy!
Serve garnished with bacon and grainy mustard to kick things up a bit. Does this soup look good? Printable Recipe. Creamy Roasted Mushroom and Brie Soup. I am a huge fan of mushrooms and one of my favourite ways to enjoy them is in a cream of mushroom soup! The other day I found myself thinking that instead of using cream why not kick things up a bit and use brie to make the soup nice and creamy!
I mean you really can't go wrong taking something that is already pretty amazing like a cream of mushroom soup and adding a nice cheese like brie! Of course I like to roast the mushrooms to caramelize them and bring out their flavour though they could just as easily be sauteed in the pan making this a one pot soup. After roasting the mushrooms you just need to throw them into the soup along with the brie and simmer for while before pureeing to the desired consistency.
I have to say that this mushroom and brie soup is the best cream of mushroom soup that I have ever had and I will definitely be making it all the time from now on! So creamy and good! Does this soup look good? Creamy Roasted Mushroom and Brie Soup ingredients directions Nutrition by: Pumpkin Beer Cheese Soup recipe.
Hi Guys! If you haven’t notice, Teri and I are stoked about the fall season. Not only do we get to put on our cozy clothes (if LA will just hurry up and make up its freakin’ mind about the weather!!) , but we get make cozy dishes and eat cozy foods! Today we have beer cheese soup. I grew up a mere hop-skip away from Wisconsin (hello Mars Cheese Castle) and have had my fair share of real beer cheese soup. If you’ve never heard of it, imagine extremely flavorful cheese sauce that’s infused with beer and slightly thinned for a pleasant mouthfeel….that’s basically beer cheese soup.
Awesome, right?! We’ve infused ours with pumpkin and thyme (I love the combo and may have featured it before…here!) This soup is easy to make and keeps well for up to 5 days! Pumpkin Beer Cheese Soup Serves 3 to 4 Directions: 1. Simple Chunky Tomato Soup. Caren McSherry, Contributor Caren McSherry’s professional training began at the Cordon Bleu in London, England. Her culinary education continued throughout the world, including the Culinary Institute of America, The Thai Cooking School in Bangkok, Japanese Food Art in Tokyo as well as work opportunities with various hotel chefs around the globe.
In 1978 she founded Caren’s Cooking School, which now is one of Canada’s longest running, privately owned schools. In addition to teaching, she hosts The Sunday Morning cooking 101 and “Ask An Expert” on GLOBAL TV’S weekend news. She is a regular guest with The Bill Good Program on CKNW/98 and writes a weekly column for TV Week magazine. She wrote and published her first cookbook, “Vancouver Cooks” in 1990, and has co-authored 3 more Canadian Best Sellers with female colleague chefs, called “The Girls Who Dish.”
Caren’s love of good food inspired the innovative concept of, “THE GOURMET WAREHOUSE.” Tom Yum Gai (Thai Hot and Sour Chicken Soup) One of my favourite things to order at Thai restaurants is soups as they are always so vibrant, fresh and tasty! As it turns out they are also really easy to make at home with just a few exotic ingredients that you should be able to easily find at a local Asian grocery store. This chicken soup balances spicy, sour, salty and sweet elements with a focus on the spicy and sour provided by the chilies and lime juice. Of course this soup is finished off with plenty of fresh herbs including kaffir lime leaves and cilantro. Whether you are looking for a warming soup for cooler days of a light soup for warmer days, this soup fits the bill nicely!
For those that like it spicier, the addition of chili oil or nam prik pao is really nice. If you want to make the soup a more substantial, a little bit more like chicken noodle soup, you can add rice noodles and extra vegetables like carrots, celery or mushrooms. Does this soup look good? Tom Yum Gai (Thai Hot and Sour Chicken Soup) Printable Recipe. Pho Bo (Vietnamese Beef Noodle Soup) A while ago I made a turkey pho using some homemade turkey stock and leftover turkey and I really enjoyed it. Pho is a Vietnamese rice noodle dish with a broth flavoured with star anise. The classical pho is made in a beef broth and is served with beef.
Ever since I made the turkey pho I had been wanting to try making the traditional beef pho (or pho bo) from scratch. I started looking for a recipe in my bookmarks and the one that caught my attention was the one for pho bo on eatingclub vancouver. From there I amalgamated what I liked from a few different recipes to come up with this one. The first step was to make the broth which required simmering beef bones for several hours. Once the broth is ready you are just about done; all that is left is to cook the rice noodles and assemble the soup. The pho bo broth took a bit of work and time to make but it was well worth it! Does this soup look good? Pho Bo (Vietnamese Beef Noodle Soup) (makes 4 servings)Printable Recipe Directions: 1. Pad Thai Soup. I am a totally addicted to Pad Thai, a super tasty stir-fried noodle dish, so when I came across the idea of a pad Thai soup on Domestic Fits I just had to make my own! At its base pad Thai contains rice, noodles that are stir-fried with an egg, meat commonly shrimp and/or chicken and bean sprouts and it is garnished with cilantro, peanuts, green onions and lime juice.
Pad Thai gets it flavour from a tasty sauce that is made with tamarind, fish sauce, sugar and chilies creating an amazing balance of sour, salty, sweet and spicy! With these things in mind I started the soup off with chicken broth that I simmered with the shrimps shells to impart their flavour to it. I then added all of the ingredients from the pad Thai sauce, the tamarind, fish sauce, sugar and chilies, to form a tasty broth for the soup. Next up I added some shiitake mushrooms which are also good in pad Thai along with the noodles and bean sprouts to fill out the soup.
Does this soup look good? Pad Thai Soup ingredients. French Onion Soup. When I think about my favourite soups, French onion soup is definitely one of the first ones that comes to mind. Even though it is one of my favourites I don't make it all that often as it requires a bit of time and effort to make. A French onion soup is basically a soup consisting of caramelized onions in a beef broth that is topped with a slice of bread and a bunch of cheese that is all melted and gooey and golden brown and good.
How could you possibly go wrong with a sweet oniony broth topped with melted cheesy goodness? The key to a great French onion soup is definitely the caramelized onions and caramelizing those onions is what takes all of the time and effort in this recipe. Now you can caramelize onions in about a half an hour but I think that slowly caramelizing them over a period of 3-5 hours on a low heat brings out much more of their amazing sweetness and flavour. After the onions are caramelized you add some flour and cook it a bit to caramelize it. French Onion Soup. Crockpot French Onion Soup. It’s funny how you forget about food you really love sometimes.
It sneaks off into some far expanse of your brain and until you see it, or in this case smell it, you forget about it entirely. This is what happened to me with French Onion soup until a few days ago when I smelled it emanating from a neighbor’s apartment, and then it all came back – the deep and rich onion flavor, crunchy bread, and melty cheese. Yum. I needed some immediately.
However instead of immediately, I settled for about 8 hours later with this delicious crockpot version that’s perfect for a cold night. Crockpot French Onion SoupServings: 8 cupsServing Size: 1 cupNutritional Info: 74.1 calories, 3.7g of fat, 7.4g of carbohydrates, 1.1g of fiber, 3.2g of proteinWeight Watchers® PointsPlus®: 2 * Ingredients Instructions Set your crockpot to high and add the onions, butter, Worcestershire sauce, vinegar, garlic, brown sugar, salt, and pepper. Do you like these recipes? About Kristen You May Also Enjoy: Apple French Onion Soup. Creamy White Onion Soup Recipe | Epicurious. For pickled shallots: Place shallots in a small nonreactive bowl. Bring vinegars, sugar, and 1 cup water to a boil in a small saucepan, stirring to dissolve sugar. Pour over shallots; chill. DO AHEAD: Shallots can be pickled 5 days ahead. Cover and keep chilled. For red onion jam: Heat oil in a medium skillet over medium-high heat. Add onion, season with salt, and cook, stirring often, until soft, 5-7 minutes.
Add wine, vinegar, sugar, cinnamon, star anise, red pepper flakes, and allspice. DO AHEAD: Jam can be made 5 days ahead. For white onion soup: Heat oil in a large pot over medium-high heat. Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. DO AHEAD: Soup can be made 2 days ahead. For fontina toast and assembly: Heat butter in a large skillet over medium heat. Spoon some jam into each bowl, pour soup around, and top with toasts.