Serve the soup in bowls topped with the pecan topping (if using), more shredded cheddar cheese and fresh rosemary.

Why you’ll love this carrot and sweet potato soup recipe

• Sweet & savoury: This sweet potato carrot soup recipe is the perfect balance of sweet, savoury, and crunchy.
• Cozy flavours: The sweet potato and carrot base creates a smooth, earthy base while the cheddar cheese adds a salty contrast and the pecan topping creates an unexpected sweet, spicy, and crunchy finish.
• Healthy: Packed with antioxidants and fibre.

Is carrot and sweet potato soup healthy? 

Yes! At its core this sweet potato carrot soup is a healthy choice, packed with antioxidants, natural dietary fibre, and is naturally gluten-free. However, it can be made as indulgent as you’re feeling depending on what you top it with or substitutions you may like to make. I highly recommend trying it with my Pecan Topping, the sweetness and crunch bring this soup to the next level. 

Ingredients for sweet potato soup

For the soup

Sweet Potato: Brings a rich sweetness that caramelizes beautifully.

Yellow Onion: Melts down to add a depth to the base.

Garlic Cloves: Adds a warm, roasted something special to this soup.

Carrots: Adds a subtle, earthy sweetness.

Olive Oil: Coats the vegetables evenly to help them crisp up and brown.

Spice & Herb Blend (Paprika, Dried Oregano, Salt & Pepper, Chili Flakes, Fresh Rosemary): A complementary mix of smoky heat and earthy herbs.

Chicken (or Vegetable Broth): Provides flavorful and controls thickness.

Cheddar Cheese: Melts into a gooey layer that adds a sharp, salty contrast to the sweet vegetables. 

For the pecan topping (optional): 

Butter: Melts into the topping creating the golden-brown crust.

Pecans: Adds a buttery crunchy texture against the creamy soup.

Spice Blend (Cinnamon, Chili Powder, Chili Flakes, Salt): A sweet-and-spicy flavor kick.

Brown Sugar: Caramelizes and combines all the ingredients. 

Kitchen tools needed to make this soup 

• Large, rimmed baking sheet and parchment paper – for roasting the vegetables
• High-speed blender or immersion blender – to puree the vegetables and broth
• Large soup pot OR Dutch oven – to simmer and heat the soup 
• Wooden spoon or silicone spatula – to stir the soup and optional topping
• Small frying pan (skillet) – to make the option topping 

Key steps to making this soup

1. Roast the Vegetables: Preheat your oven to 400F. Toss the halved sweet potatoes, carrots, and yellow onion with olive oil, and add directly to a parchment lined baking sheet. Mix the paprika, oregano, salt, black pepper, and chili flakes, in a bowl and sprinkle over the vegetables. Tuck the unpeeled garlic cloves in with the veggies. Roast for 45-55 minutes until everything is fork-tender and the edges are crispy.
2. Blend Everything: Into a blender add the scooped-out flesh of the sweet potatoes, the roasted onion, carrots, and squeeze the garlic out of the peels into the blender too. Add in 2 cups of broth and blend until smooth. Add in 2 more cups of broth and blend again until smooth. 
3. Simmer: Once fully blended, add the soup to a large pot and warm over medium-low heat until hot enough to serve. Alternatively, blend everything together in the pot using an immersion blender and then warm over medium-low heat.

Tips & tricks on how to make sweet potato carrot soup

To ensure this sweet potato carrot soup turns out perfectly smooth and has big flavour, focus on roasting the vegetables thoroughly and getting the most flavour out of these simple ingredients.

Roast before blending: Roast your halved sweet potatoes, carrots, onions, and unpeeled garlic cloves on a baking sheet with the olive oil and spices until caramelized. This develops a rich, charred sweetness that can’t be matched if you boil or steam the veggies.

Bloom the spices: Make sure you add the paprika, oregano, and chili flakes directly to the oiled vegetables before roasting – not after. The heat wakes up their essential oils and adds a tonne of flavour. 

Blend and adjust: Add the roasted veggies, garlic and broth to a stand blender or use an immersion blender directly in the pot. Start by blending with 2 cups of broth. Blend for at least 1 to 2 minutes to ensure the veggies become completely smooth. Then add 2 more cups of broth. If the soup feels too thick, slowly add more broth ¼ cup at a time, until it’s reached your preferred consistency.

Watch your topping: When making the optional topping, toast the pecans with the butter, brown sugar, cinnamon, and chili flakes over medium-low heat. Brown sugar burns quickly, so stir constantly for just 2 to 3 minutes until they are fragrant and glossy, then remove from the heat immediately.

Variations and substitutions

Topping Ideas

Crispy & Crunchy: Try adding my home made croutons, or swapping the pecans directly for walnuts or hazelnuts.

Nut-Free: If you have a nut allergy but still want that sweet-and-spicy crunch, swap the pecans for raw pumpkin seeds (pepitas) or sunflower seeds. They toast beautifully in the skillet with the butter and brown sugar. Or swap out the pecan topping for my Pumpkin Seed Topping (pumpkin seeds, brown sugar kosher salt, paprika and extra virgin olive oil).

Low-Sugar Savoury: Skip the brown sugar in the pecan topping. Instead, toast the pecans with olive oil, and try adding rosemary, salt, and cayenne pepper.

Dietary Substitutions

Make it Vegetarian: Simply swap the chicken broth for vegetable broth.

Make it Vegan: Swap the chicken broth for vegetable broth and replace the butter in the pecan topping with coconut oil or a plant-based butter and don’t add the cheddar cheese. Instead try stirring in 2–3 tablespoons of nutritional yeast to create that nutty cheesy flavour.

Produce Variations

Vegetable Swap: If you don’t have enough sweet potatoes, you can easily substitute up to half of the weight with butternut squash or add more carrots. 

Additional Produce: Roast one peeled, cored and halved apple or a pear with the other veggies, it adds a bright touch that you didn’t know you needed. You can also add a small nob of fresh ginger to the vegetables before roasting to add a zippy warmth.

An Extra Kick

Smoky heat: If you like a little heat, swap the paprika for smoked paprika or blend 1 small chipotle pepper directly into the soup. The smoky heat cuts through the natural sweetness of the sweet potatoes nicely. 

How to store and reheat

If you have leftovers, refrigerate in an airtight container for up to 3 – 4 days. Reheat soup in a pot over medium heat, stirring occasionally, until heated through. Alternatively, freeze the soup for up to 2 months.

FAQs

More soup recipes to love from the blog

• The Best Creamy Potato Soup
• Roasted Butternut Squash and Apple Soup
• Roasted Cauliflower Soup

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Roasted Sweet Potato & Carrot Soup with Pecan Topping

A comforting blend of roasted sweet potatoes and carrots, this soup is elevated with a crunchy pecan topping for the perfect balance of flavor and texture.

Course Soup

Cuisine american-inspired

Keyword pecan, soup, sweet potato

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Jess

Ingredients

For the soup

• 1 large yellow onion, peel removed and halved
• 2 medium carrots, peeled and cut in half lengthwise
• 3 garlic cloves, unpeeled
• 4 tbsp extra-virgin olive oil
• 1 1/2 tsp paprika
• 1 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• Pinch of chili flakes
• 900 g (2lb) sweet potatoes (about 2 large sweet potatoes, halved)
• 4-5 cups chicken or vegetable broth
• 3/4 cup freshly grated sharp cheddar cheese plus more for serving
• fresh minced rosemary for garnish

For the pecan topping (optional)

• 1 tbsp butter
• ½ cup chopped pecans
• 1 tsp ground cinnamon
• ½ tsp chili powder
• 1 tbsp packed brown sugar
• 1/2 tsp kosher salt
• Pinch of chili flakes

Instructions

• Preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper. Add the peeled and halved onion, halved carrots and garlic cloves to the baking sheet. Drizzle with the olive oil and use a brush or your hands to make sure everything is coated.
• In a small bowl mix the paprika, dried oregano, salt, pepper and chili flakes together.
• Sprinkle the seasonings over the cut side of the sweet potatoes and put them cut side down onto the baking sheet. Prick the skin side of the sweet potatoes with a fork a few times.
• Roast everything for 45-55 minutes or until everything is fork tender, especially the sweet potatoes. Start checking around the 40 minute mark as it will depend on the size of the sweet potatoes you use.
• Once everything is done roasting, set aside until cool enough to handle.
• If making the pecan topping: In a small frying pan, melt the butter over medium heat. Once melted and bubbling, stir in the pecans to coat with butter and then stir in cinnamon, brown sugar, chili powder, salt and chili flakes. Cook 2-3 minutes and remove from the heat and set aside on a plate to cool.
• Into a blender add the scooped out flesh of the sweet potatoes, the roasted onion and carrots. Squeeze the garlic out of the peels into the blender too. Add in 2 cups of chicken or vegetable broth and blend until smooth. Add in 2 more cups of chicken broth and blend again until smooth. Once fully blended, add the soup to a large pot and warm over medium-low heat until hot enough to serve. Alternatively, blend everything together in a pot using an immersion blender and then warm over medium-low heat.
• Stir in the ¾ cup freshly grated cheddar cheese until combined. Taste and adjust seasoning with more salt and pepper if desired.
• Add up to 1 cup more broth if you like a less thick soup.
• Serve the soup in bowls topped with the pecan topping (if using), more shredded cheddar cheese and fresh minced rosemary.

The post Roasted Sweet Potato & Carrot Soup with Pecan Topping appeared first on Cooking in my Genes.

This parsnip soup is the ultimate hearty, cozy, winter meal but made lighter without the use of cream.

Instead, we add white beans for creaminess, just like I do in my broccoli & cheddar soup.

Why you’ll love this parsnip soup

• Seasonal: The soup recipe uses in-season, budget friendly ingredients.
• Plant-Protein: It’s packed with plant-based protein and fibre.
• Dietary needs: It can easily be made vegan and is naturally gluten and dairy-free.

Ingredients & equipment needed

Ingredients

Extra-virgin olive oil: Using a high-quality olive oil will add a richness to this soup.

Yellow onion: This versatile onion will turn soft and sweet when cooked.

Parsnip: This cream-coloured root vegetable looks like a white carrot but has a surprisingly sweeter and more earthy flavour – it is the star!  

Carrots: Turns soft sweet when cooked and complements the parsnip beautifully. 

Granny Smith Apple: This crisp, bright green apples tartness will balance the natural root vegetable sugars.

Garlic Cloves: When sweated down adds savory/sweet element.

Chicken Broth (Vegetable Broth): A flavorful broth that makes a perfect soup base.  

Cannellini or White Navy Beans: These creamy white beans are soft and will absorb all the flavours. Plus, they make the soup creamy without the use of cream!

Seasonings: Kosher Salt (coarse cooking salt), Ground Black Pepper (fresh ground is best), Ground Nutmeg (a little goes a long way), Chili Flakes (adds spicy kick), Dried Thyme and ground cumin (for some warmth).

Garnishes: Fresh Thyme leaves (a hearty and bright addition), Toasted Hazelnuts (adds an earthy crunch)

Equipment

Dutch Oven: A Dutch oven is ideal for making soups as their heavy cast-iron walls provide excellent heat retention and even distribution, allowing your ingredients to simmer gently without scorching.

Immersion or Standup Blender: You can use either an immersion blender or a stand blender to finish this soup beautifully. An immersion blender lets you blend directly in the pot for quick cleanup, while a stand blender provides more power for a smoother texture.

Why use beans in this recipe?

Swapping dairy for white beans in a pureed soup is a simple trick that boosts nutrition without sacrificing texture. And when blended, mild varieties like cannellini or navy beans transform into an incredibly smooth, velvety puree. They also pack a naturally healthy punch!

Why we love these beans!

• They add plenty of protein and dietary fibre
• They blend up like a dream and create a thick, creamy soup without thickeners or dairy
• They keep this soup naturally gluten and dairy-free!

Preparing the vegetables for this soup 

To get the absolute best flavour and texture from this soup, follow the below steps.

• Peel your carrots, apples and parsnips thoroughly. If your parsnips or carrots are really large, cut length ways and remove the centre (the woody centre can be stringy and bitter, and won’t blend well). Be sure to remove all the apple seeds and tough centre, leaving only the apple flesh.
• Chop your carrots, apples and parsnips in uniform pieces – this will ensure they cook at the same rate. 
• Finely dice your onion and garlic, this will cut their cooking time and help them blend into your soup.

Serving suggestions and garnish ideas

To finish off this simple parsnip soup, the skies the limit. You can keep it classic or elevate it something extra special with a variety of toppings. Garnish with intention – Because pureed soup is completely smooth, adding some texture on top is creates balance. I love to mix and match depending on my mood!

Give it some texture by adding:

• Toasted chopped hazelnuts, walnuts, or pumpkin seeds (pepitas), they complement the earthy flavour of the soup.
• Make my homemade croutons, they add the perfect crunch.
• Crumble some crispy bacon bits or fried prosciutto to add a salty touch.

Brighten it up by adding:

• A sprinkle of minced fresh thyme, chives, or microgreens add a fresh pop and bright green color.
• Crispy fried Sage leaves (fry whole sage leaves in olive oil for 5 seconds until crisp).

Make it something surprising by adding:

• A swirl of high-quality extra virgin olive oil, white truffle oil, or smoky chili oil for something unexpected.
• A tiny drizzle of pure maple syrup or a balsamic glaze reduction will complement the fall flavours.

My other favourite combinations

• The Fall Favourite: Toasted hazelnuts + fried sage leaves + a drizzle of maple syrup
• The Savory Classic: Crispy bacon + minced chives + a crack of fresh black pepper
• The Elevated Bowl: White truffle oil + (my) garlic croutons + microgreens

Tips and tricks

Here are my tried and true tips and tricks for texture, flavour and serving your parsnip soup.

Texture

Rinse your beans thoroughly: If using canned white beans, rinse thoroughly under cold running water before adding them to the pot. This ensures a clean flavour and prevents the soup from getting a chalky texture.

Use a high-powered blender: For an ultra-luxurious, restaurant-quality texture, a stand blender will work a bit better than an immersion blender. It depends on what you have on hand and the texture you’re looking for. I go for the immersion blender as its less clean up. 

Please ensure to note: When blending anything hot in a stand blender, remove the center plastic piece of the lid and cover it with a clean dish towel. This allows steam to escape so pressure doesn’t build up and blow the lid off. Which means even more clean-up!

Flavour

Take your time: Ensure your carrots, apples and parsnips are fully cooked, and very tender. Sweat your onions and garlic, letting them cook slowly until sweet and translucent creates a deep savoury foundation that balances the parsnips.

Bloom your spices: When adding spices like nutmeg, black pepper (and anything else you’re going with), toast them directly in the oil with the onions and garlic for a minute or so before adding any liquid. This wakes up the essential oils and deepens the flavour.

Variations and substitutions

Fruit and Vegetables

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.

Flavours and Spice

• Stir in 1 tablespoon of yellow curry powder and a pinch of ground ginger while cooking the onions for an middle eastern touch.
• Add a dash of smoked paprika or a chipotle pepper in adobo sauce for a smoky kick.
• Or add fresh sprigs of thyme, rosemary, or a bay leaf while sweating down the vegetables for a deep savoury flavour (remove before adding to the blender). 

How to store and reheat

Storage

Refrigerating: Let the soup cool completely, pour it into an airtight container, and refrigerate for up to 4 to 5 days.

Freezing: This soup freezes beautifully because it contains no dairy. Let the soup cool completely, then pour into freezer-safe bags or containers, leaving an inch of space for expansion, and freeze for up to 3 months. 

Reheating

Important Texture Tip: Because of the natural starches in the beans and parsnips, the soup will thicken significantly as it sits in the fridge or freezer. When reheating, ensure to stir in a splash of broth, water to loosen it back up to your preferred consistency.

Stovetop (recommended): Thaw your frozen soup container overnight in the fridge before reheating. Pour your soup into a pot and heat over medium-low on your stove top, stirring occasionally, until hot. Add extra broth or water to loosen the soup to your preferred consistency.

Microwave: Place a portion in a microwave-safe bowl, cover it with a paper towel, and heat in 1-minute intervals, stirring in between, until hot.

FAQs

More seasonal soups to love from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• Easy Chicken Pot Pie Soup

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Creamy Parsnip Soup With Carrots & Apples (No Cream)

Warm up your day with this easy & delicious creamy parsnip soup that perfectly balances sweet and savory flavors in every comforting spoonful.

Course Soup

Cuisine french inspired

Keyword parsnips, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the soup

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion chopped
• 1.25-1.5 lbs parsnips, (about 4 medium), peeled and chopped into ½ inch pieces
• 2 medium carrots, peeled and chopped into ½ inch pieces
• 1 granny smith apple, peeled and chopped into ½ inch pieces
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 tsp dried thyme
• 1/4 tsp ground cumin
• 1/8 tsp ground nutmeg
• 6 cups chicken broth make it vegetarian with vegetable broth
• 14-15 oz can cannellini or white navy beans, drained and rinsed

Garnishes

• fresh thyme leaves
• toasted chopped hazelnuts
• extra-virgin olive oil

Instructions

• In a large dutch oven or large soup pot, over medium-high heat, add the olive oil. When the oil is hot, turn to medium heat. Add the chopped onion, chopped parsnips, chopped carrots and chopped apple. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are starting to soften and turn golden brown.
• Add the minced garlic, salt, ground pepper, chili flakes, dried thyme, ground cumin and ground nutmeg. Stir and cook for 2 minutes.
• Pour in the broth. 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 20 minutes with the lid mostly on, until the vegetables are quite tender.
• Add the white beans and cook for 5 more minutes.
• Remove the pot from the heat and use an immersion blender to blend until well combined and smooth. 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.
• Put back on medium heat for a few minutes and adjust seasoning with more salt and pepper.
• Garnish with fresh thyme leaves, a drizzle of olive oil and toasted chopped hazelnuts and enjoy.

Notes

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.
• To make this nut-free, try topping with croutons like in my Roasted Cauliflower Soup

The post Creamy Parsnip Soup With Carrots & Apples (No Cream) appeared first on Cooking in my Genes.

This tomato soup is made with white beans to add creaminess and a little extra protein. 

The tomatoes are roasted in the oven with onion, garlic, and basil. There’s only 10 minutes of prep time, the rest of the work happens in the oven.

There is nothing better than a cozy bowl of roasted tomato soup! Add in a grilled cheese sandwich, and you’ve got the perfect meal on a wintery day. 

We get so much more flavor in this tomato soup since we’re roasting the tomatoes with garlic and onions. Adding some cannellini beans will also make this soup so creamy without the addition of actual cream. You can also make this soup ahead of time, so it’s great for meal prep. 

Why you’ll love this tomato soup

• Easy: All of these ingredients are easily found in local grocery stores.
• Protein-packed: This tomato soup is the perfect way to enjoy comfort food with a dose of protein from the cannellini beans.
• Comforting:​ This is a quick way to enjoy a comforting and cozy meal.

Ingredients needed 

Can of Whole Tomatoes: I love using whole San Marzano tomatoes, they have the best flavour!

Cannellini Beans: These white beans add a creamy consistency to the soup instead of using heavy cream. Make sure the beans are drained and rinsed before adding to the soup.

Basil: We’ll add fresh basil to the tomatoes before roasting, but I also love having a bit extra to garnish. 

Onion & Garlic: Adding both yellow onion and garlic cloves will bring so much flavor to this soup, don’t skip them! 

Sugar: Just a dash of sugar will help balance out the acidity of the tomatoes in this soup for a much smoother flavour. 

How to make this easy roasted tomato soup recipe

1. Pre-heat oven to 400F.  To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes (or red pepper flakes).
2. Roast uncovered for 30 minutes.
3. Remove the dish from the oven. 
4. To a high-powered blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
5. **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!  Your other option is to puree the soup in the soup pot with an immersion blender.
6. Enjoy the soup as-is once blended or place the soup in a large soup pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire. 
7. Serve in bowls and top with the rest of the basil and fresh pepper.

how to puree soup (safely!)

It’s really important to let the tomato soup cool slightly before you start pureeing it! If you’re using a regular blender, make sure to only fill the blender halfway. Hold the lid tight and cover with a towel. Start blending on low and then increase the speed. 

The heat from the soup can sometimes cause the lid to pop and spray hot soup, so make sure you follow these tips! You can also puree the soup straight in the soup pot with an immersion blender. 

Tips & Tricks

• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 
• You can also serve this soup with a few slices of crusty bread with butter and my favourite garlic bread bites. 
• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.

Common Questions

How to store / make ahead

You can store this soup in an airtight container for up to 3 days. This soup is great for meal prep since it makes 4 portions! 

More soup recipes to make from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• One-Pot Healthy Broccoli Cheddar Soup (high protein!)

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Easy and Delicious Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is easy to make during the cooler seasons. Add cannellini beans for creaminess and a dose of protein too!

Course Soup

Cuisine American

Keyword tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 bowls

Author Jess

Ingredients

• 28 oz can of whole peeled Italian San Marzano tomatoes (substitute with regular whole peeled canned tomatoes if needed)
• 2 tbsp tomato paste
• 1 yellow onion, cut into quarters
• 6 garlic cloves
• 4 tbsp fresh minced basil, divided
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 tsp dried oregano
• 1 tsp white sugar
• Pinch of chili flakes
• 2-3 cups vegetable broth
• 398 mL can cannellini beans, drained and rinsed (or sub with white navy beans)
• extra salt and pepper to taste

Instructions

• Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.
• Roast uncovered for 30 minutes.
• Remove the dish from the oven.
• To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
• **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! Your other option is to puree the soup in the soup pot with an immersion blender.
• Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
• Serve in bowls and top with the rest of the fresh basil and fresh pepper.

Notes

• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
• This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round. I don’t recommend using fresh tomatoes.
• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Creamy Roasted Tomato Soup appeared first on Cooking in my Genes.

With so many fresh ingredients to choose from in the Spring, many of these are highlighted in this soup recipe.

Top each bowl of minestrone soup with a basil-lemon ricotta for an extra punch of flavour!

I love soup in the Springtime like this Easy Pea Soup. The beauty of minestrone soup is you can enjoy so many Spring flavours all together, cohesively in one dish.

The basil-lemon ricotta topping adds an extra layer of flavour, making the soup just slightly creamy and almost giving it the flavour of a delicious white lasagna.

why you’ll love this spring minestrone soup

• It’s a bright and fresh take on classic minestrone soup.
• The basil-ricotta topping is out of this world delicious!
• This soup is packed with Spring vegetables.
• It’s the perfect soup to celebrate the Spring season.

Ingredients needed for this Spring soup recipe

How to make this Spring minestrone soup

Step 1: Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.

Step 2: In a large pot, heat the olive oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.

Step 3: Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.

Step 4: After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.

Step 5: Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.

Step 6: Serve immediately topped with a scoop of the ricotta cheese mixture and fresh crusty bread if desired.

Expert tips

• If spinach isn’t for you, stir in kale or omit the spinach altogether.

• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes. You could try elbow macaroni or orzo pasta for example.

• Other green vegetables that you can add or substitute in include green sweet peas (frozen or fresh),

• Don’t use dry beans in this recipe; they will take much too long to cook.

Common questions about this minestrone soup

Do I have to use pasta in this Spring soup?
I love the addition of pasta, however, the soup is absolutely delicious with it omitted.

Can I make this recipe gluten-free?
YES! Make sure to use a gluten-free vegetable broth and gluten-free pasta. NOTE: If using gluten-free pasta, I recommend cooking the pasta separately and adding to your soup bowl just before scooping the soup in as some gluten-free noodles can become too soggy if cooked IN the soup.

What other white beans can I use in this soup?
If you can’t find canned cannellini, try navy beans. I don’t recommend white kidney beans.

More Spring recipes to make from the blog

Quick Spring Gnocchi with Asparagus, Pesto & Lemon

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

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Spring Minestrone Soup with Herb Ricotta Topping

This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!

Course Soup

Cuisine italian-inspired

Keyword minestrone, spring soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Calories 505kcal

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 pieces of celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 8-10 cups vegetable broth
• 1 cup cut green beans
• 2 14oz cans cannellini beans, drained and rinsed
• 2 cups chopped zucchini
• 3 tbsp chopped fresh parsley
• 1/2 cup ditalini pasta
• 3 cups baby spinach
• 3 tbsp lemon juice

For the basil-ricotta topping

• 1 cup full fat ricotta cheese
• 1/2 cup shredded parmesan cheese
• 2 tbsp minced fresh basil
• zest of one lemon
• big pinch of salt and pepper

Instructions

• Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.
• In a large pot, heat the oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.
• Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.
• After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.
• Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.
• Serve immediately topped with a scoop of the ricotta cheese mixture and fresh bread if desired.

Notes

• If spinach isn’t for you, stir in kale or omit the spinach altogether.
• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes, like elbow macaroni or orzo.

Nutrition

Serving: 1serving with ricotta topping | Calories: 505kcal | Carbohydrates: 66g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 3088mg | Potassium: 1271mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9124IU | Vitamin C: 34mg | Calcium: 490mg | Iron: 6mg

The post Spring Minestrone Soup with Herb Ricotta Topping appeared first on Cooking in my Genes.

Traditional broccoli cheddar soup is always a winner, but I wanted to make it slightly healthier by using white beans instead of cream to thicken it up.

This healthy and easy broccoli cheddar soup is loaded up with protein thanks to the white beans and of course tons of vegetables!

Soup in the cooler seasons is the ultimate comfort food. I love adding white beans to soup, like this French Onion and White Bean Soup, to up the protein content and help make it more of a full meal.

So what makes this soup healthyish?

Broccoli Cheddar soup is generally made with heavy cream and lots of cheese. So, I’ve lightened up the soup with white beans instead to give this dish the creamy texture it deserves! And while I’ve kept some serious cheesy goodness, I’ve also packed this recipe full of veggies.  So once you’ve blended this delicious broccoli cheddar soup, you’re going to seriously enjoy every spoonful of this soup and won’t miss the cream one bit.  It’s an easy soup recipe you must-make during the cooler months; the entire family will love it!

Why you’ll love this healthy broccoli cheddar soup recipe

• This high protein soup has 27g of protein per serving and is packed with veggies like broccoli, celery and carrots!

• This is a healthy version of everyone’s favorite broccoli and cheddar soup. Same great flavor, but lightened up.

• You can easily make this soup gluten-free too, so it’s great if you have food allergies!

• White beans are used for creaminess (instead of cream or whole milk) AND a big dose of protein.

Ingredients Needed to make this high protein soup

Broccoli: you’ll need fresh broccoli florets for the base of this broccoli cheddar soup. You can use frozen broccoli too if you don’t have fresh

White Beans: you can use cannelini or white navy beans. This will replace the cream in the soup and help boost the protein. I don’t recommend using white kidney beans.

Cheddar Cheese: can’t have a broccoli cheddar soup without cheddar! You can use shredded sharp cheddar cheese or old cheddar cheese, whatever you have on hand. Make sure to save a bit of additional shredded cheddar cheese to use as a soup topper too.

Broth: you can use vegetable broth or chicken broth in this healthy broccoli cheddar soup. To keep the soup vegetarian, use vegetable broth.

Vegetables: a combination of minced garlic, onions, carrots and celery help build flavor into the soup.

Flour: adding a little bit of flour is going to help thicken the soup. If making this soup gluten-free, use gluten free all purpose flour instead.

How to make this creamy broccoli cheddar soup

Step 1: 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.

Step 2: Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.

Step 3: 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.

Step 4: 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. 

Step 5: 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.

Expert Tips

• Grate the cheddar cheese yourself: grating your own cheese from a block of cheese produces the best results as pre-shredded cheese does not melt as well and won’t produce as creamy of a 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.

What to serve with broccoli cheddar soup

• Serve this healthy broccoli cheddar soup with my easy herb drop biscuits or sweet potato and cheddar drop biscuits!

• Enjoy this quick kale and brussels sprouts salad as a delicious side.

• I love this soup with a few slices of crusty bread topped with salted butter.

• Make my garlic bread bites as a fun side dish to add to this healthy broccoli cheese soup

Common questions

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.

Can I add more vegetables to this healthy soup?
Absolutely! You can add a few handfuls of spinach and let it wilt in the soup just before serving.

Can I freeze the soup leftovers?
I don’t recommend freezing the leftover cheddar broccoli soup because creamy / cheesy soups do not defrost well. Once frozen, they tend to separate when defrosted and you won’t get the same creamy soup texture as before. So, just enjoy the soup for a couple of days (though I don’t think it will last that long since it’s so so good!)

Storage

Let the soup cool completely before storing. Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave on medium-low heat until warmed through.

More soup recipes to love from the blog

Roasted Butternut Squash and Apple Soup

Easy Chicken Pot Pie Soup

Roasted Cauliflower Soup

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

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

Calories: 512kcal | Carbohydrates: 35g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 1315mg | Potassium: 517mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6502IU | Vitamin C: 101mg | Calcium: 631mg | Iron: 4mg

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

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

Healthyish Broccoli Cheddar Soup

The Best Creamy Potato Soup

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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 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 -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

Calories: 559kcal | Carbohydrates: 49g | Protein: 23g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3491mg | Potassium: 533mg | Fiber: 4g | Sugar: 11g | Vitamin A: 843IU | Vitamin C: 9mg | Calcium: 435mg | Iron: 4mg

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

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

Simple Potato Leek Soup

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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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

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.

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!

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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 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

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

Healthyish Broccoli Cheddar Soup

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.

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!

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

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

Simple Potato Leek Soup

Healthyish Broccoli Cheddar Soup

One Pot Creamy Tortellini Soup

Roasted Butternut Squash and Apple Soup

Until the next cooking adventure,
Jess

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

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.

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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 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 -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

Easy Chicken Pot Pie Soup

Roasted Tomato Soup

Cauliflower Soup

Simple Potato Leek Soup

Until the next cooking adventure,
Jess

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