Nothing says winter to me like a hearty pot of simmering soup on the stove and warm bread baking in the oven. It’s the ultimate in comfort food. It’s easy one-pot cooking at it’s finest and usually pretty healthy too. Today, I’m sharing some of the soups I come back to again and again and I hope you’ll find a new favorite.
This first one is a favorite for when I have leftover roast chicken to use. But it also would work great with that left over turkey from Thanksgiving. The rosemary flavor along with creamy orzo is so savory! I have no idea where I originally got this recipe so I can’t give credit but it’s a keeper.
CHICKEN CORN CHOWDER
1 Tbsp. butter
1 med. onion, chopped
2 cans chicken broth
1 (16 oz) package frozen white corn
2 c. cubed cooked chicken (i usually use meat from a rotisserie chicken)
1 can cream of chicken soup
1/2 c. orzo, uncooked
1/2 tsp. basil
1/2 tsp. rosemary
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 c. milk
2 Tbsp. flour
Melt butter in soup pot, over med-high heat. Add onion and sauté 5 minutes. Add broth and next 9 ingredients (through pepper). Simmer 10 minutes. Stir together milk and flour in a small bowl. Gradually add to chowder.
Simmer 5 minutes.
I used to hate tomato soup because all I knew was the Campbells’ stuff out of the can. But when I was working down at the museum we went to the restaurant called George’s. They had tomato soup that was loaded with basil and I had a change of mind. When I discovered this recipe and thought it might taste similar and it did! Now, it’s a family favorite. We love it with grilled cheese or bread to dip into the soup. Even my kids love it!
Tomato Basil Soup
4 cups canned crushed tomatoes
12 fresh basil leaves (washed)
1 cup heavy cream
1⁄4 pound sweet unsalted butter
Salt to taste
1⁄4 teaspoon cracked black pepper
Simmer tomatoes in saucepan for 30 minutes. Puree, along with the basil leaves, in small batches in blender or food processor. Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
(Originally from the Girl Talk Blog)
I loved it when my mom had a ham bone and used it to make Ham and Bean Soup. It is definitely one of those nostalgic soups that brings back good memories. It took me a while to find a recipe that seemed to replicate hers but this one is it. I love that salty broth!
This creamy tortellini soup is a newer favorite that is LOADED with flavor. I love tortellini in soup as an alternative to pasta sauce.
My final offering is technically a stew. And it is THE BEST beef stew I’ve ever had in my life. Hands down. I make it in a crock pot and tend to it all day. I add various ingredients as the day goes on, adding the peas last. Something about the wine, cream, honey, Worcestershire sauce just blends into this indescribable flavor. You truly need to try it to judge for yourself.
Pull out your dutch oven and start simmering!