Food
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Nothing beats the warmth of hot soups on cold winter days. That’s why we’ve prepared four tasty soup recipes that will make you feel cozy and snug like a bug in a rug.
Creamy Tomato Soup (without Cream)
Ingredients:
3 tablespoons extra virgin olive oil (you’ll also need some for serving)
2 large minced shallots or 2 small onions
3 large minced cloves of garlic
1 cup of diced carrots
1 thick slice of diced bread
650 grams diced fresh tomatoes
400 grams canned tomatoes
2 tablespoons tomato paste
2 sprig fresh rosemary
1 teaspoon salt (to taste)
1 teaspoon sugar (to balance the acidity)
Directions:
- Add two tablespoons of olive oil, carrots, shallots, and garlic to a pot and sauté over medium heat until the shallots start to turn brown around the edges.
- Add the bread to the same pot and continue to sauté while stirring constantly until the bread starts to turn brown around the edges and the shallots are completely caramelized.
- Throw in the fresh tomatoes, canned tomatoes, tomato paste, rosemary, salt, and sugar all at once. Cover with a lid and simmer over low heat for 20 minutes.
- Remove the rosemary, leave the soup to cool down a bit, then place it in a blender or mix it with a hand blender. Puree the soup and pass it through a strainer to remove the seeds and skin.
- Taste the soup and adjust its taste to your preference. Reheat the soup and serve with a drizzle of olive oil on top.
Pumpkin Soup
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Ingredients:
2 whole pumpkins
4 cups vegetable or chicken stock
1/2 cup heavy cream
1/3 cup maple syrup or ¼ cup honey
dash of nutmeg
salt to taste
Extra cream and toasted pumpkin seeds, for serving
Directions:
- Preheat oven to 150 c degrees. Place the pumpkins on a cookie sheet and roast them until slightly soft. Allow to cool a bit, slice them in half, then carefully scoop out seeds and pulp. In a separate bowl, scoop the yummy flesh and set it aside.
- Heat the pumpkin flesh with the stock and maple syrup in a pot until simmering. Mash out the big chunks using a fork, transfer the mixture to a blender or food processor, and puree until velvety smooth. Add cream and nutmeg then blend again. Reheat and season with salt to taste.
Chicken Noodle Soup
Ingredients:
2 tablespoons butter
1 large chopped onion
3 carrots, cut into 2-centimeter pieces
2 celery stalks, cut into 2-centimeter pieces
3 garlic chopped cloves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
1 kg boneless skinless chicken breasts
4 cups chicken stock
170 grams egg noodles (or your preferred type)
Chopped fresh parsley, optional
Directions:
- Sauté the butter in a pot over medium heat. Add onion, carrots, and celery to the pot and cook while stirring for 3 minutes. Add the garlic, thyme, oregano, salt, and pepper and cook for one more minute. Add the bay leaf, chicken, stock, and two cups of boiling water.
- Cover the pot and let it simmer for 20 minutes then remove the bay leaf.
- Remove the chicken from the pot and shred using two forks.
- Add the noodles and cook for 57 minutes or until they’re tender. Return the shredded chicken to the pot and stir gently. Transfer to serving bowls and garnish with chopped parsley.
Broccoli-Cheese Soup
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Ingredients:
1 whole diced onion
1 stick butter
1/3 cup flour
4 cups whole milk
2 cups half-and-half (or 1 and a half cups whole milk and ½ cup heavy cream)
4 heads broccoli cut into florets
1 pinch nutmeg
3 cups grated cheese (cheddar, mozzarella, gouda, etc.)
A small dash of salt (more if needed)
Freshly ground black pepper
2 cups chicken broth, if needed for thinning
Directions:
- Melt butter in a pot over medium heat then add the onions. Cook the onions for 34 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1-2 minutes then pour in milk and half-and-half. Add nutmeg, broccoli, a small dash of salt, and black pepper.
- Cover with lid and reduce heat to low. Simmer for 2030 minutes or until the broccoli is tender. Add the cheese and allow it to melt.
- Taste and adjust if needed. Then either serve as is or mash it with a potato masher to break up the broccoli into tiny pieces. You can also transfer to a blender and puree completely. Splash in chicken broth if needed for thinning. Reheat and enjoy!
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