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Soup

Recipes for Soup

Homemade Creamy Chicken Noodle Soup

Add to ❤ Favorites This chunky soup is totally hearty and chock-full of chicken, vegetables, and thick egg noodles. So good for the soul to help you feel all warm inside! We like creamy soups just as much as broth-y soups, and this soup can be prepared with or without milk, whichever you prefer . . . both have tremendous flavor! Ingredients for 4 servings 1 gallon homemade chicken broth (see note below) 4 cups of cooked chicken, diced or shredded 3 cups fresh mushrooms, chopped into ½” pieces, do not mince ½ stick of butter 2 cups of sliced carrots 2 cups of sliced celery, included leaves 1 cup of Italian parsley, minced 2 cups of frozen green peas ½ to 1 bag of thick egg noodles (I use Reeme’s brand) 4 cups whole milk (more if you like your soup less thick) ½ cup flour ½ tsp. sage 1 tsp. thyme ½ tsp. pepper 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand) Read the Instructions here  

Three Vegetable Creamy Broccoli Soup

Add to ❤ Favorites Three Vegetable Creamy Broccoli Soup is a quick and easy Homemade Cream Soup without milk or cream. A light vegetarian soup. Ingredients for 4 servings CREAMY BROCCOLI SOUP 4 cups broccoli florets 450 grams 2 tablespoons butter 30 grams 3 medium potatoes (peeled and cubed) 1 large leek (sliced white part only) 3 cups vegetable broth 705 grams salt and pepper to taste 1 or 2 sprigs of fresh thyme (if desired) HOMEMADE CROUTONS 2 or 3 slices of crusty Italian Bread (crust removed (if you wish) and cubed) 3 tablespoons -4 tablespoons olive oil 1 -2 cloves garlic Read the Instructions here  

Cheesy Ham and Potato Soup

Add to ❤ Favorites Cheesy Ham and Potato Soup is a thick and hearty gluten-free soup recipe that’s perfect for cold nights. Use leftover ham and mashed potatoes to make this simple soup even easier to whip up! Ingredients for 6 servings 4 Tablespoons butter 2 large carrots, peeled and thinly sliced 1 stalk celery, thinly sliced 1 large shallot or small onion, minced 1/2 teaspoon dried thyme salt and pepper 2 cloves garlic, minced 3 Tablespoons gluten-free flour 2 cups chicken broth 2 cups milk (I used skim) 3 cups prepared mashed potatoes (from 3 large Russet potatoes) 8oz freshly shredded sharp cheddar cheese 2-1/2 cups cubed ham steak Read the Instructions here  

Roasted Butternut Squash Soup

Add to ❤ Favorites This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup. Ingredients for 4 servings 1 large butternut squash (about 3 pounds), halved vertically and seeded 1 tablespoon olive oil, plus more for drizzling ½ cup chopped shallot (about 1 large shallot bulb) 1 teaspoon salt 4 garlic cloves, pressed or minced 1 teaspoon maple syrup ⅛ teaspoon ground nutmeg Freshly ground black pepper, to taste Up to 4 cups (32 ounces) vegetable broth 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup) Read the Instructions here  

Roasted Tomato Soup

Add to ❤ Favorites Turn on your oven, toss those canned tomatoes in, and roast them until they’re caramelized and sweet, and you’ve got the base for a killer tomato soup that will warm you up all fall and winter long. Ingredients for 6-8 servings 2 (28-ounce) cans whole tomatoes (do not drain) 6 cloves garlic, peeled 8 fresh thyme sprigs 2 tablespoons olive oil, divided Kosher salt Freshly ground black pepper Red pepper flakes (optional) 1 large yellow onion, diced 1/4 cup tomato paste 4 cups (32 ounces) low-sodium vegetable broth Read the Instructions here