Soup Archives - Cooking in my Genes

Easy Chicken Pot Pie Soup

Roasted Cauliflower Soup

Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Course Soup

Cuisine American

Keyword broccoli cheddar soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 512kcal

Author Jess

Ingredients

2 tbsp olive oil
1 small onion or half large onion, chopped
1 celery stalk
2 carrots, chopped
3 garlic cloves, minced
2 tbsp all purpose flour
6 cups vegetable or chicken broth
5 cups broccoli florets, chopped
14 oz (398ml) can cannelini or white navy beans
2-2 1/2 cups old or sharp cheddar cheese
1 tsp coarse salt
1 tsp dried thyme
pinch chili flakes
ground pepper
Optional topping: more cheddar cheese

Instructions

In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.
Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.
Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.
Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Notes

Can I use frozen broccoli in this soup recipe? Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.
If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender.
This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

Nutrition

The post One-Pot Healthy Broccoli Cheddar Soup (high protein!) appeared first on Cooking in my Genes.

French Onion and White Bean Soup with Cheesy Toasts

Jessica Kostka — Fri, 20 Oct 2023 20:27:18 +0000

Get ready for soup season with this french onion bean soup with cheesy toast!

This is a cozy and comforting soup recipe which takes less than an hour to make.

Plus, we’re packing this soup full of creamy white beans and topping it with cheesy toast to make it supremely fulfilling!

This is a twist on the classic french onion soup! You get a nice boost of protein from the addition of creamy white beans just like in my quick white beans recipe. I love having a big bowl of this soup with cheesy bread. Think of this as a super fancy white bean soup!

It truly is a great recipe for soup weather so if you have a couple of onions and are a french onion fan, this is the soup for you!

Why you’ll love this cozy soup

This french onion soup recipe is full of flavor thanks to caramelized onions and toasted bread topped with melted cheese!
This is a fun spin on french onion soup! Now, you might think french onion soup is fancy restaurant food, but I promise you that you can make it in the comfort of your own kitchen.
You’ll need to set aside some time to make the caramelized onions, but it is so worth it.
This is the perfect soup recipe to make once when it’s a chilly day outside; it is just a big bowl of comfort waiting to be enjoyed!
You don’t need classic french onion soup bowls for this recipe! You can simply use favourite soup bowl.

Ingredients Needed to make this french onion bean soup

Onions: you can use white or yellow onions to make french onion bean soup.

Butter: the sliced onions need butter to get started caramelizing in the pot; alternatively you can substitute with 3 tablespoons of olive oil.

Sugar: adding just a bit of sugar is going to bring out the sweetness of the onions and help when caramelizing to create a real depth of flavor.

Balsamic vinegar: while you will see some recipes use red or white wine to deglaze the pan, I like to use balsamic vinegar.

Broth: I’ve used beef broth but you can use chicken or vegetable broth if you prefer. If you’re not using beef broth I suggest you add in 1 tbsp soy sauce or tamari which will help boost the flavour and make it similar to beef broth.

Gruyere: I love topping the bread with Gruyere cheese but you can use an old white cheddar in a pinch.White Beans: feel free to use any white beans you like! I like using butter beans but you could also use cannellini beans or navy beans.

Cracked Pepper Boursin: if you can’t find cracked pepper boursin cheese then I recommend using plain Boursin cheese or black pepper goat cheese.

Slices of bread: you’ll need one thick slice of bread per soup bowl to create a lid of crusty cheesy goodness on top of each soup.

How to make this simple soup

Step 1: Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn – this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized.

Step 2: Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.

Step 3: Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.

Step 4: To make the toast, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.

Step 5: Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy!

Expert Tips

It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.
If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.
As mention above, you can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.
If you’re vegetarian all you need to do is swap out the beef stock for vegetable stock!
I recommend slicing your onions thinly that way you don’t have big chunks of onions in your soup when you’re eating it.

Common questions

Why aren’t my onions caramelizing?
Caramelizing onions takes a lot longer than you think, so be patient! Keep the heat on medium-low and stir every 3-4 minutes so the onions don’t burn.

Can I use red onions for this soup?
Red onions do not caramelize like white or yellow onions and don’t produce the same buttery, caramel flavour. Highly recommend yellow onions for this classic dish.

Do I have to add the cheesy bread?
The classic French onion soup has a piece of toasted cheesy bread on top, and let’s be honest that is kind of the best part! You can leave it out if you prefer but I promise it is so worth it!

What type of onions should I use?
Yellow onions are what’s traditionally used in French onion soup and that’s what I use for this recipe.

Can I make this in a slow cooker?
This recipe hasn’t been tested in a slow cooker. Due to the caramelization process, I recommend following the recipe as noted below.

How to store this french onion soup

Make sure to enjoy the toast when it’s made! Keep the soup in an airtight container in the fridge for up to 4 days.

More cozy soup recipes to make from the blog

Butternut squash and apple soup

The Best Creamy Potato Soup

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Course Soup

Cuisine french inspired

Keyword french onion, soup

Prep Time 10

Cook Time 45

Total Time 55

Servings -3

Calories 559kcal

Author Jess

Ingredients

3 tbsp butter
2 medium yellow onions sliced thin
1/2 tsp sugar
1/2 tsp salt
2 garlic cloves, minced
1/2 tsp pepper
1/2 tsp salt
pinch chili flakes
2 tbsp balsamic vinegar
2 tbsp water
1 540ml can white beans (navy, cannellini or butter beans)
3 1/2 cups beef broth
4 sprigs fresh thyme
2-3 thick slices of bread
2-3 tbsp cracked pepper Boursin cheese
1/2 - 3/4 cup shredded gruyere cheese

Instructions

Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn - this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized.
Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.
Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.
To make the toasts, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread (depending on how many bowls you're serving, choose that many pieces of bread) to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.
Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy!

Notes

It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.
If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.
You can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.

Nutrition

The post French Onion and White Bean Soup with Cheesy Toasts appeared first on Cooking in my Genes.

Roasted Butternut Squash and Apple Soup

Jessica Kostka — Sun, 01 Oct 2023 21:42:35 +0000

This is one of the best butternut squash apple soup recipes you’ll make!

The natural sweetness of the butternut squash pairs beautifully with the tart granny smith apples.

And, this soup is topped with a perfectly crunchy pumpkin seed topping!

I absolutely love to make homemade soup during the cooler Fall season and Winter months like this soup and this soup.

By roasting the base ingredients of butternut squash and apple together it brings out the most divine flavours. The soup is pureed for a smooth, thick and creamy spoonful!

You can easily make this for a weeknight or pair it with grilled cheese sandwiches for a seriously cozy meal on the weekend.

Why you’ll love this butternut squash soup

Make it for an easy weeknight meal OR serve it as a great appetizer for a dinner with friends too!
You don’t need heavy cream or milk to make this creamy soup; the roasted butternut squash, apples and onions puree into the most delightfully creamy soup.
Roasting the onions, butternut squash and crisp apples together helps with the depth of flavor in this soup.
You can easily find these simple soup ingredients at your local grocery store.
It’s naturally gluten-free! And, easily made vegetarian with vegetable broth.

This soup is full of delicious ingredients. You may be wondering how a fruit like apple fits in a soup recipe. Trust me when I say the tartness of the apples balances beautifully with the sweetness of the squash.

What really sets this soup apart from other butternut squash apple soup recipes is the pumpkin seed crumble! It brings a delightful crispy and spiced topping for the hearty soup.

Ingredients needed for butternut squash apple soup recipes

Olive oil: Needed for roasting the vegetables, use whatever olive oil you have on hand.

Onion: Yellow onions work best for this butternut squash apple soup recipe.

Butternut squash: The squash of the season in my opinion! When butternut squash is roasted it has the most divine flavour. You’ll need to peel and dice the squash; however, you can also look for squash that is already cut at your local grocery store or farmers market to make the process even easier!

Granny smith apple: The tart green apple pairs perfectly with the sweetness of the butternut squash.

Seasonings: Salt, black pepper and garlic powder.

Pumpkin seed crumble: A mix of pumpkin seeds, brown sugar, paprika and salt makes the most delicious savoury topping on the soup. Simply bake in the oven before roasting the vegetables for the soup.

Step by step process to make this easy butternut squash soup recipe

Step 1: Pre-heat the oven to 350F and make the pumpkin seed topping. Mix the pumpkin seeds, brown sugar, salt, paprika and olive oil. Place on a pan and roast for 10 minutes, tossing halfway through. Set aside when done.

Step 2: Increase the heat to 425F and line a sheet pan with parchment paper.

Step 3: Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.

Step 4: Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.

Step 5: To a large pot or dutch oven add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken or vegetable stock. Bring to a simmer over medium-high heat, then turn to low heat and simmer for 15 minutes, stirring occasionally.

Step 6: Remove from the heat and puree soup using an immersion blender OR blend the soup in batches in a blender (**Important note about pureeing hot soup see below**) Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you like the soup a bit less thick, add more stock to your liking. Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.

Expert tips for making butternut squash and apple soup recipes

It’s easy to make this soup vegetarian by using vegetable broth instead of chicken broth.
You can use an immersion blender or regular blender to blend this delicious butternut squash apple soup.
Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember. Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!

FAQ

What if I don’t want to make the pumpkin seed topping, are there other garnishes I could use?
Fresh herbs like rosemary, sage or fresh thyme would be a beautiful topping. Alternatively, you could make the croutons from my cauliflower soup recipe as they would be a delightful soup topping too. For an even creamier or more savory topping, try crumbled goat cheese or feta cheese, or a drizzle of Greek yogurt or sour cream.

Can I freeze this soup?
YES! Freeze a portion of this soup in an airtight container for up to 1 month. Defrost the soup in the refrigerator overnight and then reheat on the stove-top over medium-low heat until your desired temperature is reached. If you find the soup a bit thick when reheating, add a splash of vegetable or chicken broth.

Does this recipe work in a slow-cooker or instant pot?
This soup recipe hasn’t been tested in a slow-cooker or instant pot.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Store leftover topping in an airtight container on the counter for up to 3 days as well. Freeze this butternut squash soup for up to 1 month.

More soup recipes to love from the blog:

Roasted Cauliflower Soup

The Best Creamy Potato Soup

Roasted Tomato Soup

Roasted Butternut Squash and Apple Soup

This is the best of Roasted Butternut Squash Apple Soup recipes! Simple to make, creamy and perfect for the cooler Fall & Winter seasons.

Course Soup

Cuisine American

Keyword butternut squash, soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Author Jess

Ingredients

1 medium butternut squash (about 2.5-3 lbs), peeled and chopped into 1 inch pieces
1 granny smith apple, peeled and chopped into 1 inch pieces
1 small yellow onion, chopped
2 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp ground pepper
1/4 tsp garlic powder
3 1/2-4 1/2 cups chicken broth make it vegetarian with vegetable broth

Pumpkin Seed Topping

1/2 cup pumpkin seeds also known as pepitas
1 tbsp brown sugar
1/2 tsp kosher salt
1/4 tsp paprika
1 tbsp extra virgin olive oil

Instructions

Pre-heat the oven to 350F and make the pumpkin seed topping. Mix the pumpkin seeds, brown sugar, salt, paprika and olive oil. Place on a pan and roast for 10 minutes, tossing halfway through. Set aside when done.
Increase the heat to 425F and line a sheet pan with parchment paper.
Stir together chopped butternut squash, apple and onion on the sheet pan with the olive oil, salt, pepper and garlic powder.
Roast the butternut squash mixture for 35-40 minutes, flipping once at the 20 minute mark.
To a large pot add the roasted butternut squash, apple and onion mixture and 3 1/2 cups of chicken stock. Bring to a simmer over medium-high heat, then turn to low and simmer for 15 minutes.
Remove from the heat and use an immersion blender to blend OR blend the soup in batches in a blender (**Important note about pureeing hot soup see below**)
Once blended, adjust the soup seasoning in the pot with additional salt and pepper. If you like the soup a bit less thick, add more broth to your liking.
Heat on low for about 5 minutes and then serve topped with the Pumpkin Seed Topping.

Notes

(**Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember - Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!**)

The post Roasted Butternut Squash and Apple Soup appeared first on Cooking in my Genes.

Roasted Cauliflower Soup

Jessica Kostka — Mon, 20 Feb 2023 19:10:24 +0000

It’s peak soup season, so if you’re looking for a creamy and rich soup, look no further than this roasted cauliflower soup!

This creamy cauliflower soup takes less than 1 hour to make.

It is so smooth and velvety you’ll never believe it doesn’t have cream in it.

We’re nearing the end of winter, but I’m still in full blown soup mode! Right now all I want is a filling and nourishing soup, so I’m either going to be making this roasted cauliflower soup or my healthyish broccoli cheddar soup!

Why you’ll love this roasted cauliflower soup!

You can store this cauliflower soup in the fridge for 3 days, so I love making it on a Friday and having it for lunch on the weekend.
This vegetarian soup gets a protein boost from white beans! The white beans also make this soup creamy and rich, no cream or flour needed.
You need simple ingredients that you probably already have in your pantry.
By roasting the cauliflower and garlic before adding to the soup you’ll get so much more flavor!
This isn’t just a vegetarian soup – it’s also vegan! So perfect for those with food allergies.

And to top this soup off, the thyme-croutons are sure to please, adding the perfect savoury topping.

Ingredients Needed for this delicious soup

Cauliflower: Cauliflower is packed full of nutrients and roasting it will give you so much flavor!

Garlic: Make sure to leave the skin on as we want to roast the garlic cloves whole.

Onion: A classic base flavour for making soup.

Vegetable Stock: The liquid needed to bring this soup together.

White Beans: This will give you a plant-protein boost plus it’ll make the soup extra creamy without having to actually use cream! You can use navy beans or cannellini beans.

Spices: To give the soup a touch more flavor use spices like cumin and paprika and fresh thyme.

Bread: This is totally optional but I love making homemade croutons to top my cauliflower soup.

Step by step process for making this creamy cauliflower soup

Step 1: Pre-heat your oven to 450F. Mix your cauliflower florets with the olive oil, salt, pepper, cumin and paprika and then spread out onto a baking sheet. Then add your three garlic cloves, still in their peels onto the baking sheet.

Step 2: Bake the cauliflower in the oven for 15 minutes, take out and flip the cauliflower, then put back in the oven for 10 more minutes.

Step 3: While the cauliflower is roasting, turn your large pot to medium heat and add in 2 tbsp olive oil. Then add in your chopped onions, sautéing until translucent, about 5-7 minutes.

Step 4: Add in your beans, broth, sprigs of thyme and a pinch of salt and pepper and bring to a simmer. Once simmering, set to low and let simmer 8 more minutes. Then turn the heat off until your cauliflower is done roasting.

Step 5: Once the cauliflower is done roasting, remove the thyme sprigs from the pot. Then, add the cauliflower to the pot and squeeze the roasted garlic out of their shells into the pot.

Step 6: Using a hand-blender, blend until your desired consistency in the pot (or if you’re using a regular blender, blend in batches and then return all of the soup to the pot).

Step 7: Heat the soup over low heat for about 5 minutes and then taste, adjusting seasoning further to your liking.

Step 8: Once your soup is finished you can make the croutons. Pre-heat your oven to 400F and slice your multigrain bread into small squares to measure 2 cups of bread. In a bowl mix the bread with 1 tbsp olive oil, 1 tbsp fresh thyme and pinches of salt and pepper. Spread out the bread on a baking sheet and bake for 10 minutes.

Step 9: Then top your delicious soup with your savoury croutons for a wonderfully cozy meal!

Roasted Cauliflower Soup

This Roasted Cauliflower Soup is a blend of simple, roasted ingredients. Made with beans (instead of cream) & topped with homemade croutons.

Course Soup

Cuisine American

Keyword cauliflower, soup

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Jess

Ingredients

1 head cauliflower, cut into small florets
4 cloves garlic (keep peel/skin on)
4 tbsp olive oil, divided
1/2 tsp coarse salt
1/4 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground paprika
1 small yellow onion, chopped
2 tbsp olive oil
398 ml can white navy (or cannellini) beans
6 cups vegetables stock
2 sprigs fresh thyme
salt and pepper

Optional: Homemade croutons

2 cups whole grain bread (or other bread of choice)
1 tbsp olive oil
1 tsp dried thyme
pinch salt and pepper

Instructions

Pre-heat your oven to 450F. Mix the cauliflower florets with 2 tbsp olive oil, salt, pepper, cumin and paprika and then spread out onto a baking sheet. Then add in the garlic cloves, still in their peels onto the baking sheet.
Bake the cauliflower in the oven for 15 minutes, take out and flip the cauliflower, then put back in the oven for 10 more minutes until tender and starting to turn golden / caramelized.
While the cauliflower is roasting, turn your large pot to medium heat and add in 2 tbsp olive oil. Then add in your chopped onions, sautéing until translucent, about 5-7 minutes.
Add in the beans, broth, sprigs of thyme and a pinch of salt and pepper and bring to a simmer. Once simmering, set to low and let simmer for 8 more minutes. Then turn the heat off until your cauliflower is done roasting.
Once the cauliflower is done roasting, remove the thyme sprigs from the pot. Then, add the cauliflower to the pot and squeeze the roasted garlic out of their shells into the pot.
Using a hand-blender, blend until your desired consistency in the pot (or if you’re using a regular blender, blend in batches and then return all of the soup to the pot).
Heat the soup over low heat for about 5 minutes and then taste, adjusting seasoning further to your liking with more salt and pepper.
Once your soup is finished you can make the croutons. Pre-heat your oven to 400F and slice your multigrain bread into small squares to measure 2 cups of bread. In a bowl mix the bread cubes with 1 tbsp olive oil, 1 tsp dried thyme and pinches of salt and pepper. Spread out the bread on a baking sheet and bake for 8-10 minutes or until turning golden.
Then top your delicious soup with the homemade croutons for a wonderfully cozy meal! Alternatively you can just serve with your favourite toasted bread.

Notes

Store in the fridge for up to 3 days.
A quick note when you go to reheat the soup, since it's a thicker soup, add a splash of broth or water and then reheat on medium-low.
If you like soup with more texture, puree a little less to your desired consistency.
For an extra creamy flavour, stir in ½ cup shredded old / sharp cheddar cheese.

FAQ

Do I have to roast the cauliflower?
Roasting the cauliflower before adding it to the soup will make the cauliflower extra tender and a caramelized flavor which will make all the difference

Why is my cauliflower soup bland?
It’s all in the tasting! Make sure to taste your soup and adjust the seasonings before you finish making it.

Is this soup vegan?
Yes! This roasted cauliflower soup is vegan and vegetarian as long as you use vegetable stock and don’t add the optional cheese.

Expert Tips

If you really want to kick up the creaminess, add ½ cup of shredded sharp cheddar cheese!
When reheating the soup, I recommend adding a splash of broth or water and then heating on medium-low. You’ll need to add some extra liquid as it’s a thick soup!
If you prefer a chunkier soup, don’t blend it until completely smooth. You can save some of the cauliflower florets and add them after blending the rest of the soup.
Feel free to top the soup with different herbs like green onion, chives or fresh thyme!

I recommend getting cozy and making this soup on a cool evening when you’re in the mood for something soothing.

And if you’re looking to pair your soup with a grilled cheese, check out my Kale-Mushroom Grilled Cheese OR Grilled Cheese with Pickles and Red Onions.

More cozy soup recipes to make from the blog

The Best Creamy Potato Soup

One Pot Creamy Tortellini Soup

Easy Chicken Pot Pie Soup

Until the next cooking adventure,
Jess

The post Roasted Cauliflower Soup appeared first on Cooking in my Genes.

The Best Creamy Potato Soup

Jessica Kostka — Thu, 19 Jan 2023 02:47:44 +0000

Cozy up with a big bowl of this creamy potato soup!

This easy potato soup is made in just one pot and is so simple to make.

This delicious vegetarian soup is so creamy and comforting, plus you’ll never guess what secret ingredient I use to thicken it up!

When soup season comes, I just love hunkering down with a big bowl of this baked potato soup or my chicken noodle soup. Soups are one of my favorite meals to make and eat, and this soup is full of flavor and is so rich.

You’ll never guess that this extra creamy soup doesn’t actually have any cream in it! Instead of adding cream or flour to thicken the soup, I’ve used a base of white beans. This will make your soup extra thick and also add some plant protein!

Why you’ll love this creamy potato soup

It takes just 40 minutes to make this soup!
You can easily make this soup vegan or dairy free by using vegan cheese and vegetable broth.
This soup basically tastes like a baked potato as a soup!
It’s perfect for meal prep as you can keep it in the fridge for a few days, all you need to do is add a splash of broth and heat it up.

Ingredients Needed

Navy or Cannellini Beans: most potato soups use a base of cream or flour to thicken up the soup. I’ve used white beans instead which will make your soup just as creamy but add a protein boost!
Potatoes: I recommend using Yukon Gold (or yellow potatoes) for the best flavour and texture as they’re so buttery.
Broth: if you’re vegetarian or vegan, be sure to use vegetable broth instead of chicken broth.
White Cheddar Cheese: wouldn’t be baked potato soup without some cheese! If you’re vegan make sure to use vegan shredded cheese.
Chives: I love topping my soup with some minced chives but this is optional.

Step by Step Process to make this soup

Step 1: In a large soup pot, add the olive oil over medium heat. Add the diced onions and cook until soft, about 5-7 minutes.

Step 2: Add the minced garlic, dried thyme, coarse salt, some ground pepper and a pinch of chili flakes. Stir and cook for another 2 minutes.

Step 3: Add the peeled potatoes, beans, and broth. Stir and bring the soup to a boil over high heat. Once boiling, turn the heat down to medium-low and simmer for 20-25 minutes. The potatoes should be soft and can be easily pierced with a fork.

Step 4: Remove the pot from the heat.

Step 5: Use a hand blender to blend the soup. You could also use a stand blender, just transfer 2 cups at a time to your blender and blend until smooth. Adjust the seasoning to taste. Stir in one cup of shredded white cheddar cheese.

Step 6: Serve the soup in bowls and top with minced chives, more shredded cheese and crushed ruffle sour cream and onions chips. Enjoy!

Creamy Potato Soup

This Creamy Potato Soup recipe is easy to make, delicious and creamy (without cream) and topped with chives, cheddar and ruffle chips!

Course Soup

Cuisine American

Keyword potato, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Jess

Ingredients

2 tbsp olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp dried thyme
1/2 tsp salt
pinch ground pepper
pinch chili flakes
1 navy or cannellini beans (drained and rinsed)
4 cups chopped yellow potatoes, peeled (about 4 medium potatoes)
6 cups vegetable or chicken broth
1 cup shredded white cheddar cheese plus more for garnish
Minced chives, Sour cream or plain ruffle chips for garnish

Instructions

In a large pot, add oil over medium heat. Add onions and cook until softened, about 5-7 minutes.
To the pot add minced garlic, dried thyme, coarse salt, a couple turns of ground pepper and a pinch of chili flakes. Stir and cook for 2 more minutes.
Add the potatoes, beans and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened / are fork tender.
Remove the pot from the heat.
Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper and then stir in 1 cup of shredded white cheddar. If you like the soup less thick, add a bit more broth and stir to combine.
Serve topped with crushed ruffle sour cream and onion chips, minced chives and shredded cheese. Enjoy!

Notes

Store in the fridge for up to 2 days. You can make it Friday for weekend lunches!
A quick note when you go to reheat the soup, since it's quite thick, add a splash of broth or water and then reheat on medium-low.

FAQ

What is the thickener in potato soup?
Traditionally it is thickened with cream or flour. For this soup I haven’t added cream or flour, and instead have used white beans to create a thick and creamy base.

How do I add flavor to bland potato soup?
It’s all in the seasonings! I’ve given you a guideline for seasoning the soup but make sure you taste and adjust the seasonings according to your taste.

Which potatoes are best for soup?
I prefer to use Yukon Gold, or yellow potatoes, as they are buttery and full of flavor.

How do I know when the soup is ready to be blended?
Once the potatoes are soft enough to be easily pierced with a fork and tender, then you can blend the soup.

Expert Tips

To make this soup vegan be sure to use vegetable broth and vegan cheese.
When reheating the soup you’ll need to add a splash of broth or water as it will be quite thick once it has cooled completely. Add the broth and then reheat on medium-low heat.
Prefer a soup with a bit more texture? Puree the soup a bit less to your desired consistency!
Get that baked potato flavor by topping the finished soup with minced chives and crushed ruffle sour cream and onion chips!

Storage & Freezing

Once the soup has completely cooled you can store in airtight containers in the fridge for up to 2 days. When ready to eat, add a splash of broth or water and reheat over medium-low heat.

More cozy soups to love from the blog

One Pot Creamy Tortellini Soup

Easy Chicken Pot Pie Soup

Until the next cooking adventure,
Jess

The post The Best Creamy Potato Soup appeared first on Cooking in my Genes.

Chicken Noodle Soup for a Winter Gathering

Jessica Kostka — Sun, 01 Jan 2023 08:00:58 +0000

Growing up, my Mom used to make this Chicken Noodle Soup in the Winter for us to enjoy as a family.

There is nothing more comforting than a bowl of this hot soup with a slice of buttered bread during the cooler months. With a hint of dill and tasty egg noodles, the flavour combination is wonderfully cozy.

All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

One of my favourite things to do is host people at our house for delicious food and drinks.

I love getting together for easy-going meals where we can enjoy each other’s company over great food. This Chicken Noodle Soup packs a ton of flavour and most of the recipe time is spent at the beginning prepping the ingredients.

Ingredients in this chicken noodle soup

Chicken: You can use boneless, skinless chicken thighs or chicken breasts in this recipe.

Vegetables: A mix of carrots, onion, celery, mushrooms, broccoli and peas make this soup extra delicious.

Spices & Seasonings: Dried dill, thyme and rosemary plus salt and pepper make up most of the spices. Plus we use a bayleaf and a bit of soy sauce to round out the flavours.

Noodles: I absolutely love egg noodles in this recipe but you could truly use any favourite noodle.

Once everything is simmering away in the pot all you have to do is enjoy your guests’ company until the soup is done.

Chicken Noodle Soup

With a hint of dill and tasty egg noodles, the flavour combination in this Chicken Noodle Soup is wonderfully cozy. All you need is a big pot of this Chicken Noodle Soup, your favourite bread and butter, and your family and friends for a perfect Winter Gathering.

Course dinner, Lunch, Main Course

Cuisine American

Keyword soup

Prep Time 20

Cook Time 1

Total Time 1 20

Servings -6

Author Jess

Ingredients

Chicken

1 tbsp extra virgin olive oil
375 g boneless skinless chicken thighs, sliced into small pieces
1 tsp coarse salt
1/2 tsp ground pepper

Vegetables

2 tbsp extra virgin olive oil
1 cup diced yellow onion
1 cup chopped celery
1 tbsp minced garlic
1 1/4 cup chopped tomatoes
1 cup sliced carrots sliced into circls
1 cup sliced mushrooms
2 cups broccoli florets

Spices & Broth

9 cups chicken broth
2 1/2 tsp dried dill
1 bay leaf
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp soy sauce or tamari sauce
1/2 tsp kosher salt
150 g egg noodles
1/2 cup frozen peas

Instructions

Add extra virgin olive oil to a large soup pot and heat the pot to medium-high.
Add the chicken pieces, salt and pepper. Cook the chicken, stirring occasionally until done, about 5-8 minutes.
Turn the heat off and remove the cooked chicken from the pot, leaving any oil and/or brown bits in the pot. Set aside the chicken.
Turn the heat back to medium-high on the soup pot and add 2 tbsp extra virgin olive oil to the pot. Then add the onion, celery and garlic. Sauté for 5 minutes, until vegetables are soft and start to brown.
Add in the tomatoes and cook for 2 minutes, stirring once.
Add in the carrots, mushrooms and broccoli, sautéing for 5 minutes and stirring occasionally.
Add in the chicken broth, dill, bay leaf, thyme, rosemary, soy sauce and salt. Bring to a boil over high heat and then turn the heat down to keep the soup at a simmer for 20 minutes, covering the pot partially with the lid.
Add in the chicken, noodles and peas, simmer for 5-10 mins until noodles are done. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bayleaf and serve with crusty bread and butter.

The secret ingredient in this soup is the dill; it adds wonderfully to the overall flavour and goes so perfectly with the chicken and egg noodles. If you’re a lover of dill like I am, I think this is the soup for you!

Expert Tips for making this chicken noodle soup

Prep and measure all of the vegetables and seasonings ahead of time if you’d like to make it a much faster cooking experience.
Cook the noodles separate from the soup; then just add to your soup bowl and pour over the soup when done. This helps keep the noodles from going soggy (if they were cooked directly in the soup).
Make it on the weekend and enjoy for lunch or a dinner during the week! Just store the soup and noodles separately in the fridge; heat the soup over medium-low heat until warm enough; and then add the noodles to your bowl before serving up the soup.

So, set aside an afternoon or evening, invite your friends and family over to enjoy this Chicken Noodle Soup and the coziness of a Winter Gathering.

Looking for more soup inspiration?

More delicious soup recipes from the blog

Roasted Tomato Soup

Cauliflower Soup

Until the next cooking adventure,
Jess

The post Chicken Noodle Soup for a Winter Gathering appeared first on Cooking in my Genes.

Easy Chicken Pot Pie Soup

Jessica Kostka — Tue, 18 Oct 2022 02:01:34 +0000

This Easy Chicken Pot Pie Soup Recipe is a warm hug on a cold day.

It’s all of your favourite pot pie flavours in soup form.

This is comfort food at it’s finest friends!You’ll want to add this soup to your weeknight dinner list because it takes just about 30 minutes to cook. Though, it’s absolutely perfect for a Sunday night dinner with family too.

What you’ll love about this recipe:

It’s truly so easy to make! Once everything is prepped it all goes into one pot.
Want to make this soup EVEN EASIER?! Add 2-3 cups of cooked, shredded rotisserie chicken (store-bought) and skip cooking the chicken in the soup.
This soup can absolutely be meal-prepped too. Make one day and it will keep in the fridge for up to 3 days. Simply reheat on medium-low on the stove for about 5-10 minutes.
Make it for an easy weeknight meal OR make it on the weekend and pair with homemade biscuits for a delicious meal to share with friends.

Ingredients in the easiest chicken soup pot pie recipe

Veggies: Onion, celery and carrots are the trifecta of vegetables to build the flavour base in this soup. And, don’t forget the garlic!

Chicken: You’ll need just two skinless, boneless chicken breasts for this recipe that will cook directly in the soup broth.

Potatoes: Yukon gold potatoes are the best for the added super creamy texture to the soup.

Spices: Dried thyme and rosemary are quintessential pot pie flavours, along with salt and pepper of course.

All Purpose Flour: Mixed with the veggies and then with the added broth, the flour helps to make a smooth, creamy texture of the soup.

Chicken Broth & Milk: Chicken broth is the base for this soup and the milk adds creaminess (instead of heavy cream). I used 3% milk but 2% milk would work too. Unsweetened almond milk could also work but you may need to adjust the seasoning a bit more with salt and pepper.

Easy Chicken Pot Pie Soup

A delicious and easy chicken pot pie soup recipe, that's creamy, cozy & loaded with chicken, potatoes, carrots and peas.

Course Soup

Cuisine American

Keyword chicken pot pie, chicken soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jess

Ingredients

4 tbsp unsalted butter alternatively you can use 4 tbsp olive oil
1 small yellow onion, diced
2 celery stalks, diced
2 carrots, chopped
3 garlic cloves, minced
1 tsp kosher salt
1/4 tsp ground pepper
2 tsp dried thyme
1/2 tsp dried rosemary
1/4 cup all purpose flour
4 cups chicken broth
2 cups milk
1 1/2 cups chopped yellow potatoes about 2 small potatoes
2 skinless, boneless chicken breasts
1 cup frozen peas
fresh thyme and ground pepper to garnish

Instructions

To a large soup pot add the butter. Turn to medium-high heat and once melted add diced onion, diced celery, chopped carrot and garlic cloves. Cook 6-8 minutes, stirring occasionally, until vegetables are softened.
Stir in all spices (salt, pepper, dried thyme & dried rosemary) and cook until fragrant, about 1 minute.
Stir in flour until everything is coated; cook for about 1 minute, stirring occasionally. Then gradually add in chicken broth and milk, stirring until fully combined.
Turn to high heat and bring the soup to a boil. Then, turn to medium-low heat and keep at a simmer. Once simmering, add in the chicken breast and potatoes, making sure the chicken is covered by the broth (so just stir / push them down to the bottom). Simmer the soup partially covered with the pot lid for about 20-22 minutes or until the chicken breast is fully cooked. Turn the heat off.
Once the chicken is fully cooked, remove to a cutting board and shread with two forks (alternatively you can cut the chicken breast into bite-sized pieces with a knife).
Add the chicken back to the pot along with the peas, stir and adjust seasoning with more salt and pepper if needed. If you like more broth in your soup, add one more cup to the pot. Let the soup sit for a few minutes with the lid on to warm the peas and then serve topped with fresh thyme and more ground pepper if desired.

Notes

Want to make this soup EVEN EASIER?! Add 2-3 cups of cooked, shredded rotisserie chicken (store-bought) and skip cooking the chicken in the soup. Just warm for 5-10 minutes in the soup instead.
This soup can absolutely be meal-prepped too. Make one day and it will keep in the fridge for up to 3 days. Simply reheat on medium-low on the stove for about 5-10 minutes.

This chicken pot pie soup is hearty, flavourful and oh so cozy during the cooler seasons.

Want to add more veggies to the soup?

Add in 2 cups chopped mushrooms when sautéeing the other veggies.
Try 1 cup of frozen corn or frozen cut green beans; add in at the same time as the peas though they may need a bit more time in the pot before ready to eat.

What to serve with chicken pot pie soup

Pair with my Easy Herb Drop Biscuits for the MOST cozy meal.
A delicious piece of crusty bread or baguette.
Sweet Potato and Cheddar Drop Biscuits

More delicious soup recipes to love from the blog:

One Pot Creamy Tortellini Soup

Chicken Noodle Soup

Until the next cooking adventure,
Jess

The post Easy Chicken Pot Pie Soup appeared first on Cooking in my Genes.

One Pot Creamy Tortellini Soup

Jessica Kostka — Sat, 24 Sep 2022 19:49:37 +0000

This One Pot Creamy Tomato Tortellini Soup is the perfect cozy meal for the cooler season.

With lots of herbs, tomatoes and cheese tortellini, this is a meal in itself, especially with the added kale!

Serve with a side salad and fresh bread for a delicious dinner spread.

I live for one pot dinner’s! And this tortellini soup is so easy to make in just one pot.

What goes into this easy tortellini soup:

Onion & Garlic: The base of this soup, giving an amazing flavour base.

Seasoning: Dried basil, oregano and thyme plus salt and pepper to boost the flavour further.

Tomatoes: Crushed tomatoes work great in this soup.

Chicken Stock: Key to making this soup, soup!

Tortellini: This soup calls for frozen tortellini but you can use fresh too which makes the soup come together even faster!

Kale: The dose of fresh kale makes this recipe a dinner all-in-one.

Cream: A must-have to give that creaminess.

Parmesan Cheese: Amps up the flavour even more.

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Course Soup

Cuisine American

Keyword tortellini soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jess

Ingredients

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp coarse salt
1/4 tsp pepper
3 1/2 cups chicken broth
28 oz can crushed tomatoes
500 g package frozen or fresh cheese tortellini
1 small bunch kale, stems removed & leaves chopped about 5 leaves
1/3 cup cream
1/3 cup shredded parmesan cheese
parmesan cheese & chili flakes for garnish

Instructions

Heat olive oil in a large pot or dutch oven over medium heat. Once warm, Add the onion and garlic, sauteeing for about 5 minutes until softened.
Stir in spices with onion and garlic for 30 seconds. Then, add chicken broth and crushed tomatoes. Bring to a boil, reduce heat and simmer for 12-15 minutes until slightly thickened. Stir occasionally. *If you find the soup too thick, add a ½ cup-1 cup more chicken broth or water before adding in tortellini
Stir in tortellini, and turn up heat to a simmer again. USING FROZEN TORTELLINI, cook 6-8 minutes. USING FRESH TORTELLINI, cook 2-3 minutes. Stir occasionally until tortellini is just done.
Next stir in cream and cook for 2 minutes.
Then stir in kale and wilt for 1 minute.
Lastly stir in parmesan cheese and then take off the heat to serve immediately.
Top with more parmesan cheese and chili flakes if desired.

I truly can’t get enough of this soup! It’s creamy, cozy and filling for a full meal.

Why you’ll love this one pot tortellini soup:

It’s SO easy to make! You can even meal prep some of the ingredients ahead of time so when you get home from work or school everything is ready to go.
You can make this your own! Try a beef, chicken or spinach tortellini.
Serve this as a weeknight dinner or serve to guests on the weekend. It’s that versatile!
Don’t love kale? Simply omit it or try mixing in spinach if you prefer.

Tips for making the best tortellini soup:

Make sure to add the kale at the end, it only takes a few minutes to wilt without it going soggy.
Add extra seasoning if needed! Taste the soup once cooked and if you think it needs another pinch of salt, pepper or even chili flakes DO IT.
Make sure to add the tortellini towards the end so it doesn’t overcook.

What to serve with this One Pot Creamy Tortellini Soup

Bread! A baguette is the perfect accompaniment to this soup.
A divine glass of red wine (if that’s your thing).
A simple side salad like my Brussels Sprouts and Kale Salad (especially if you like kale!)

More soup recipes to love from the blog: