Delicious Soup Recipes Anyone Can Make this Winter on the Suncoast
With cooler temperatures coming to the Suncoast, even our dietary options change up. Soup recipes can be one of those amazing fall to winter foods that can really change things up and bring new flavors and textures to any meal. Here are some amazing soups that you can make at home and enjoy from vegan to kid-friendly options.
Vegan Pumpkin Soup
What flavor personifies Fall better than pumpkin? This amazing soup is filling, unique, and a rich option for lunch or dinner time. Add your own personal touches, or just make this rich vegan soup per the tried and true recipe below.
2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground pepper
1 (15 ounces) can unseasoned pumpkin puree
3 cups reduced-sodium vegetable broth
½ teaspoon salt
¾ cup coarsely chopped unsalted roasted cashews, divided
¼ cup chopped scallions
½ teaspoon smoked paprika
- Heat oil in a large saucepan over medium-high heat.
- Add onion and celery; cook, stirring occasionally, until softened, about 7 minutes.
- Add garlic, turmeric, cumin, ginger and pepper; cook, stirring constantly, until fragrant, about 1 minute.
- Add pumpkin, broth, salt and 1/2 cup cashews.
- Bring to a boil over high heat.
- Reduce heat to medium-low to maintain a simmer; cover and simmer until the vegetables are tender and the cashews are soft, about 15 minutes.
- Pour the soup into a blender.
- Secure the lid on the blender and remove the center piece to allow steam to escape.
- Place a clean towel over the opening.
- Process until smooth, about 30 seconds (use caution when blending hot liquids).
- (Alternatively, process the soup in the pot using an immersion blender on high speed for 1 to 2 minutes.)
- Ladle the soup evenly into 4 bowls; sprinkle with scallions, paprika, and the remaining 1/4 cup cashews.
Some may not even know what barley is, but this nutritious grain. Due to it containing small amounts of gluten it should be noted this is not for gluten-free diets. That said this filling, hearty grain pairs nicely for an amazing traditional vegetable soup.
1 yellow onion
2 cloves garlic
2 Tbsp olive oil
1/2 lb. carrots (about 4)
1 28oz. can diced tomatoes
1 cup pearled barley
1/2 tsp dried basil
1/2 tsp dried oregano
freshly cracked black pepper
6 cups vegetable broth
1 russet potato (about 3/4 lb.)
1 cup frozen green beans
1/2 cup frozen corn
1/2 cup frozen peas
1 Tbsp lemon juice
1 handful fresh parsley (optional garnish)
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
- Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
- While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
- Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
- Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.
That is not a typo! We found the perfect soup recipe for that pepperoni pizza lover you know. This cheesy, spice alternative to a hand-tossed pan is sure to give soup a whole new meaning in your household.
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 red and/or green bell peppers, chopped
8 oz. sliced baby bella mushrooms
3 cloves garlic, minced
2 tbsp. tomato paste
1 c. chopped pepperoni, plus whole pepperoni slices for topping
1 tbsp. Italian seasoning
1 tsp. crushed red pepper flakes
28 oz. can crushed tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 crusty baguette, cut into 4″-long pieces
2 c. shredded mozzarella
Chopped fresh parsley, for garnish
- In an ovenproof Dutch oven or soup pot over medium heat, heat oil.
- Add onions and peppers and season with salt.
- Cook until slightly tender and golden, 3 minutes, then add mushrooms and cook until browned and juices have evaporated, 8 minutes more.
- Add garlic and tomato paste and cook until fragrant, 1 minute.
- Add chopped pepperoni and stir until combined.
- Add Italian seasoning, crushed red pepper flakes, crushed tomatoes, and chicken broth and bring to a simmer, 20 minutes.
- Remove from heat and stir in heavy cream. Heat broiler.
- Top pot with bread and sprinkle with mozzarella.
- Place remaining pepperoni on top and carefully transfer soup to oven until cheese is melty and golden.
- Garnish with parsley and serve.
Looking for a full meal in a soup? This one could definitely fit the bill. This lasagna soup is filling, and a new take on the classic layered pasta dish so many of us love.
2 tsp olive oil
12 oz turkey Italian sausage, casings removed
1 onion, chopped
3 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 Tbsp tomato paste
1 (28 oz) can fire-roasted diced tomatoes
2 bay leaves
6 cups low-sodium chicken broth
8 oz broken up lasagna noodles or fusilli pasta
1/2 cup fresh basil leaves, finely chopped
black pepper, to taste
8 oz low fat ricotta cheese
1/4 tsp salt
pinch of freshly ground black pepper
2 oz (1/2 cup) 2% mozzarella cheese
- Heat olive oil in a large pot over medium heat.
- Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes.
- Add onions and cook until softened, about 5-6 minutes.
- Add garlic, oregano and red pepper flakes.
- Cook for 1 minute.
- Add tomato paste and stir well to incorporate.
- Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients.
- Bring to a boil and then reduce heat and simmer for 10 minutes.
- Add uncooked pasta and cook until al dente, about 10 minutes.
- Meanwhile, prepare the cheesy goodness.
- In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine.
- Add the basil and pepper to the soup; stir.
- To serve, place a dollop of the cheesy goodness in each soup bowl and ladle the hot soup over the cheese.
Broccoli with Cheese
Cheesy goodness abounds in this fan-favorite soup. This rich, hearty, and not light on the flavor mind you is sure to fuel you for all that the day holds. Add additional vegetables, a tick of spice, or just enjoy as the recipe states for a great addition to this Fall’s soup lineup.
1 onion, chopped
6 tablespoons margarine
⅓ cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
½ cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed
- In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender.
- Add the flour and salt and pepper to taste.
- Mix until smooth.
- Add the milk slowly, until mixture is thick and bubbling.
In a smaller saucepan, bring the chicken broth to a boil.
- Add the carrot, celery, and broccoli.
- Cook about 5 minutes, or until tender.
- Combine the broth mixture with the milk mixture and stir until fully blended.
Add the cheese.
- Allow soup to heat over medium heat until cheese is melted.
Soups are such a great Fall food with so many options from creamy to pureed varieties. Vegan, gluten-free, and kid-approved means you can find a soup to fit every preference. Additionally, soups are great as leftovers to heat and go in a carry-along cup for those business days of holiday prepping, fall sports, and more.
Happy cooking Suncoast – what soups will you cook up this Fall?
Featur photo courtesy of Deposit Photos