You’re welcome! I hope you like it if you make it!
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Fabulous Friday Amethyst, Glad I looked before I posted. I just made this yesterday!! Love it!! With some crusty french bread. Lady Gene 
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I’m glad it turned out well for you! And the bread with it sounds great! YUM!
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Tomato Basil Soup
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 6
Ingredients:
3 pounds Roma tomatoes, cut in half lengthwise
8 cloves garlic, unpeeled
4 tablespoons olive oil, divided
1 teaspoon fresh oregano leaves
Kosher salt and pepper, to taste
1 large onion, chopped
Dash of red pepper flakes
28 ounces San Marzano tomatoes, canned
1 ½ to 2 cups vegetable broth (can use chicken broth)
1 cup freshly chopped basil
1 teaspoon fresh thyme leaves
Chopped basil and freshly grated Parmesan cheese for garnish, optional
Directions:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
Place the baking sheet in the oven and roast for 45 minutes until the tomatoes are soft and juicy.
Remove the roasted garlic from the peels give them a rough chop. Set aside.
In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven-roasted tomatoes. Let simmer on low for 30 minutes.
Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer it to a food processor or blender to blend. Season with salt and pepper, to taste
Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.
Notes:
Be careful when transferring hot soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
Tasty Variations:
There are a few variations you can consider to really make this tomato soup your own! You may want to add:
A splash of heavy cream or coconut milk for a creamy tomato soup
A sprinkle of freshly grated Parmesan cheese or feta cheese on top
Add cooked, crumbled bacon or pancetta to your bowl
A drizzle of good olive oil before serving
Croutons or crackers
Garnish with fresh basil, chives, parsley, or thyme.
Store + Reheat:
Place any leftover soup in a container and store it in the refrigerator for up to four days. Reheat in the microwave or in a pot on the stove.
You can also freeze the soup for up to four months. Pour the cooled soup into a freezer container and freeze for up to three months. Defrost and reheat before serving.
Nutritional Facts:
Calories: 183kcal, Carbohydrates: 22g, Protein: 5g, Fat: 10g, Saturated Fat: 1g, Sodium: 423mg, Potassium: 980mg, Fiber: 6g, Sugar: 13g, Vitamin A: 2526IU, Vitamin C: 47mg, Calcium: 86mg, Iron: 3mg
Recipe courtesy of Two Peas and Their Pod.com
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Italian Wedding Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings
Ingredients:
For the meatballs:
1large egg
¼ cup milk
½ cup breadcrumbs
¼ cup grated parmesan
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
8 ounces ground beef
8 ounces ground pork
2 Tablespoons olive oil
For the soup:
2 Tablespoons olive oil
1 cup sliced carrots
½ cup diced onion
2 cloves garlic minced
6 cups chicken stock
1 cup small dried pasta see notes
2 cups chopped kale
Directions:
For the meatballs:
Preheat the oven to 350F.
In a large bowl, whisk together the egg and milk.
Add the breadcrumbs, parmesan, onion powder, garlic powder, dried Italian seasoning, kosher salt, and red pepper flakes. Stir to combine.
Next, add the ground beef and pork and gently stir to combine.
Coat a small baking sheet and your hands with olive oil. Scoop out tablespoon-sized portions and roll them into smooth balls.
Bake the meatballs for 12-15 minutes, or until they are browned and almost fully cooked.
For the soup:
Heat a large Dutch oven over medium heat. Add the olive oil and allow it to warm for a minute.
Next, add the carrots and onion. Cook for 3-5 minutes, or until the vegetables just begin to soften.
Add the garlic and cook it for an additional minute.
Next, add the chicken stock and scrape the bottom of the pan to release any browned bits.
Bring the soup to a boil and add the pasta. Cook for half of the time directed on the box- about 3 minutes.
Add the meatballs and kale to the soup and cook for an additional 3-5 minutes or until warmed through.
Enjoy topped with a sprinkle of parmesan.
Notes:
Wedding Soup Variations:
Meatballs: Beef and pork are a classic combination, but feel free to use all beef or a combination of Italian sausage, ground chicken, ground turkey, or ground veal.
Pasta: Though we decided on slightly larger al dente pasta, tiny acini de pepe pasta is the traditional pasta shape used in Italian Wedding Soup, but any small or tiny pasta shape, like orzo pasta, will work. You can even use small pieces of diced potatoes if you prefer.
Fresh vegetables: Instead of the kale, you can use escarole or baby spinach. You can also add in other vegetables like celery and mushrooms.
Stock: We used a good quality store-bought stock to make our flavorful broth, but you can also use your own chicken broth or stock. Vegetable stock can also be used.
Why is it called Italian Wedding Soup?
You may think the name wedding soup comes from this soup being commonly served at Italian weddings. While that may be true, the name comes from an Italian phrase “minestra maritata”, which means,” married soup ”, referring to the marriage of ingredients marry as they cook.
What to Serve with Italian Wedding Soup
This soup has protein and veggies needed to be a complete meal. We like to serve it with crusty bread or some of these Italian Breadsticks.
How do I Store Italian Wedding Soup?
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days.
Can I Freeze This Soup?
You sure can! Freeze leftovers in a freezer-safe airtight container for up to three months. To thaw, place it in the refrigerator overnight and reheat over medium heat in a saucepan, or in the microwave.
Nutritional Facts:
Serving: 1serving | Calories: 763kcal | Carbohydrates: 43g | Protein: 39g | Fat: 48g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1458mg | Potassium: 1095mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8984IU | Vitamin C: 36mg | Calcium: 254mg | Iron: 5mg
Recipe courtesy of Balancing Motherhood.com
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I just made this over the weekend - what a fun synchronicity! 
1 Like
Irish Vegetable Potato Leek Soup
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients:
3 tablespoons butter
1 medium onion, chopped
1 leek cleaned and thinly sliced into half moons (white and light green parts)
3 russet potatoes, peeled and diced
4 cups vegetable stock
2 cups water
2 carrots chopped
3 celery ribs chopped
1/2 cup half and half, optional
salt and pepper to taste
Directions:
Melt the butter in a medium-size Dutch oven. Once melted, add the onions, leeks, and potatoes. Sauté for 5 minutes, or until softened and beginning to brown.
Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.
I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that’s completely optional. You need to do this before the next step if desired.
Puree the soup until it’s smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.
Notes:
Can I Make This Soup Vegan?
With a couple of simple substitutions, this soup can become naturally vegan. Swap the butter for olive oil or coconut oil. The optional cream can be skipped, or a non-dairy cream can be added instead.
Nutritional Facts:
Serving: 1g | Calories: 191kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 595mg | Fiber: 3g | Sugar: 5g
Recipe courtesy of 31 Daily.com
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This looks fabulous! I’m always on the lookout for a new soup recipe. Bookmarked!
3 Likes
Thank you! I hope it turns out yummy for you!
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Lazy Wonton Soup
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Ingredients:
2 quarts chicken stock or broth
1 bunch green onions, divided
1 garlic clove, thinly sliced
1 (3-inch) piece fresh ginger, peeled, or 2 teaspoons ground ginger
2 tablespoons soy sauce, plus more to taste
1 1/2 teaspoons rice vinegar
1 tablespoon brown sugar
1 teaspoon kosher salt, divided
1 pound ground pork
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
3 heads baby bok choy, roughly chopped (about 3 cups)
20 wonton wrappers, cut into quarters
Sriracha hot sauce or chili crunch (optional)
Directions:
Place chicken stock in a large saucepan or Dutch oven over medium-high heat. Cut the white parts of green onions into 1-inch pieces and add to broth. Add a garlic clove. Thinly slice 1 inch of ginger (or 1 teaspoon ground) and add to stock. Add 1 tablespoon soy sauce, vinegar, brown sugar, and 1/2 teaspoon salt. Bring mixture to a boil, stirring occasionally.
Place pork in a bowl. Finely slice the remaining green parts of green onions. Set aside 3 tablespoons for garnish. Add the remaining onions to the bowl; grate in the remaining 2-inch piece of ginger. Add remaining soy sauce, remaining salt, sesame oil, and cornstarch to the bowl; mix until well combined.
Form mixture into 1-inch balls and add to broth. Alternatively, use a small spoon to drop heaping teaspoons of meat into the broth. Reduce the heat to a simmer; cook 5 minutes. Add wonton wrappers, bok choy, and additional soy sauce to taste. Cook 8 minutes, stirring occasionally.
Serve with reserved green onions and hot sauce or chili crisp if desired.
Recipe courtesy of All Recipes.com
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Dupre Family Chicken and Sausage Gumbo
Prep Time: 45 mins
Cook Time: 3 hrs 15 mins
Additional Time: 1 hr
Total Time: 5 hrs
Servings: 15
Ingredients:
7 chicken drumsticks, with skin
6 bone-in chicken breast halves, with skin
5 teaspoons Cajun seasoning blend (such as Tony Chachere’s), divided, or to taste
3/4 cup olive oil, divided
½ cup dry white wine
4 cups chicken broth
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large celery stalk, chopped
5 tablespoons olive oil, divided
1 cup all-purpose flour
1 cup canola oil
10 cups boiling water
1 teaspoon garlic powder, or to taste
1 teaspoon cayenne pepper, or to taste
1 ½ pounds smoked sausage, cut into 1/2-inch slices
2 cups uncooked jasmine rice
3 cups water
1 bunch green onions, chopped
Directions:
Peel back the chicken drumstick and breast skin without removing it all the way; make several deep cuts in the meat. Sprinkle 3 teaspoons Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a large bowl. Add chicken, spoon marinade over top, then cover and refrigerate for 1 hour.
Remove chicken from marinade and shake off excess; discard remaining marinade. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add chicken, working in batches if necessary, and cook until browned, about 5 minutes per side. Transfer chicken to a large soup pot and pour broth over top. Bring to a boil, then reduce the heat and simmer until chicken is tender, about 20 minutes.
While the chicken is simmering, cook onion, bell pepper, and celery in a skillet with 3 tablespoons of olive oil, stirring occasionally, until onion is transparent and pepper has softened, about 8 minutes. Remove from the heat and set aside.
Mix flour and canola oil together in a nonstick pan to make a roux; stir until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color and gently bubble and foam. Stir roux until it turns the color of milk chocolate and gives off a nutty fragrance, 30 to 40 more minutes. Watch carefully so it doesn’t burn. Remove from the heat and stir until the roux cools and stops cooking, about 5 more minutes.
Stir the onion mixture and 1 cup boiling water into the roux; be careful to avoid spattering. Heat over medium heat until the mixture comes to a simmer. Whisk until the roux and water combine and become thick, about 10 minutes. Add thickened roux to the chicken, stir together, and add the remaining 9 cups of boiling water. Season with the remaining 2 teaspoons of Cajun seasoning and bring to a rolling boil. Reduce the heat and simmer for 1 hour.
Sprinkle garlic powder and cayenne pepper over smoked sausage. Brown the sausage in a skillet with 2 tablespoons of olive oil. Transfer the sausage to the soup and simmer for 30 more minutes. Remove chicken from the pot and take meat off bones; discard skin and bones. Return the meat to the soup and simmer for 15 more minutes. Skim off the layer of oil that forms on the top.
While the gumbo is simmering, bring the rice and 3 cups of water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
Recipe courtesy of All Recipes.com
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Slow Cooker Bean and Bacon Soup
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
Ingredients:
5 (15.5 ounce) can small white beans, drained (or 1 lb dried see notes)
6 cups low-sodium chicken stock
1 1/2 cups carrots, diced
1 cup celery, diced
1 cup onion diced
4 cloves garlic, minced
3/4 lb bacon cut into pieces
2 bay leaves
3 tablespoons tomato paste
2 drops liquid smoke, optional, but highly recommended
3 green onions, just the green part
salt and pepper to taste
Directions:
In a skillet or large pot, add bacon and cook until crispy. Remove it, and set it aside.
Add the canned beans, chicken stock, carrots, celery, onions, garlic, cooked bacon, bay leaf, tomato paste, and liquid smoke to the slow cooker, give it a good stir, and cook 3-4 hours on high or 5-6 hours on low.
Remove bay leaves, and remove 1 1/2 cups of the soup and place it in a blender or food processor and blend until smooth, pour it back into the soup to make it more creamy.
Serve it with some extra bacon, green onions on top, crackers, or cornbread.
Notes:
Rinse dried beans and soak overnight, covered in water, then rinse again.
Add a ham hock to the slow cooker bean soup instead of bacon.
The liquid smoke is optional, but it adds a great smoky flavor to the soup.
If you don’t want to blend it, you can mix 3 tablespoons of cornstarch with 3 tablespoons of water and mix that into the soup to thicken it.
To freeze: Place in a freezer-safe container and freeze for up to 3 months.
Recipe tips:
Add a ham hock to the slow cooker bean soup instead of bacon.
The liquid smoke is optional, but it adds a great smoky flavor to the soup.
If you have leftover tomato paste, just add it to a ziplock freezer bag and freeze it for more delicious soups.
If you’re using dried beans, I recommend soaking them overnight or it will take them much longer to cook.
Nutritional Facts:
Serving: 2cupsCalories: 369kcalCarbohydrates: 20gProtein: 27gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 12gCholesterol: 56mgSodium: 806mgFiber: 4gSugar: 5g
Recipe courtesy of Butter Your Biscuit.com
1 Like
Healthy Creamy Asparagus Soup (no cream)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 5 servings (7 ⅓ cups total)
Ingredients:
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 yellow onion, coarsely chopped 270 grams
1 pound fresh asparagus ends trimmed and coarsely chopped 455 grams
1 large sweet potato, peeled and coarsely chopped 423 grams
3 cups water
2 bouillon cubes 10 grams each
9.7 ounces baby spinach (about 1 bushel) 275 grams
2 tablespoons almond meal
1 teaspoon salt or more to taste
freshly ground black pepper to taste
Garnish:
boiled eggs
Slices of 1 large avocado
Reserved asparagus top
Directions:
Heat olive oil in a large pot over medium heat. Add the garlic and onions. Cook and stir for 2 minutes until fragrant.
teaspoon salt and a few pinches of black pepper. Then reserve about 5 asparagus tops to garnish the soup.
Stir in the chopped sweet potatoes. Then add the water and the bouillon cubes (crumble them before adding them to the pot).
Cover the pot to bring the liquid quickly to a steady simmer over medium-high heat. Then lower the heat to maintain a steady simmer for 15 minutes, pot half-covered or until potatoes are soft. Season again with ½ teaspoon of salt and black pepper to taste.
Stir in baby spinach leaves. Cook and stir for 1 to 2 minutes or until wilted.
Remove briefly from the stove, and with an immersion blender, puree the soup until smooth and silky. Place the pot back on the stove.
Stir in the almond meal and additional salt or black pepper to taste.
Cook and stir for 1 to 2 minutes or until sufficiently hot before serving. The soup will be creamy and deliciously smooth.
Serve hot and garnish with reserved asparagus tops, a boiled egg cut in half, and avocado slices.
Notes:
Immersion blender: You can also use a countertop blender, but you might have to work in batches and allow the liquid to cool a bit before pureeing. You can always quickly reheat before serving.
Dietary restrictions: This is a vegan cream of asparagus soup. But if dietary restrictions are not your concern, feel free to use chicken stock or chicken broth instead of water.
Storage & reheating instructions:
This no-cream asparagus soup stores well in the fridge in an airtight container for up to 4 days.
It will stay well in the freezer for up to 3 months.
Reheating: gently reheat over low heat in a saucepan. If frozen, usually, I defrost the soup overnight in the fridge or at room temperature for a few hours on the kitchen counter, but it’s not required. You can also place the frozen soup straight into the saucepan and gently reheat it over low heat.
Nutritional Facts:
Calories: 177kcal (9%)Carbohydrates: 22g (7%)Protein: 7g (14%)Fat: 8g (12%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 1159mg (50%)Potassium: 864mg (25%)Fiber: 6g (25%)Sugar: 6g (7%)Vitamin A: 15323IU (306%)Vitamin C: 30mg (36%)Calcium: 134mg (13%)Iron: 5mg (28%)
Recipe courtesy of My Chef Apron.com
1 Like
Spring Minestrone Soup
Prep: 15 minutes
Cook: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Ingredients:
1 tablespoon olive oil
2 leeks, white & pale-green parts only
2 carrots chopped
2 celery stalks chopped
3 cloves garlic, minced
2-3 medium red potatoes 2-3 cups diced
2 to 3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon salt
1 15-ounce can diced tomatoes, undrained
6 cups vegetable broth
1 cup ditalini or other small-shaped pasta
1 bunch of asparagus, cut into 1-inch pieces 1-2 cups
1 cup peas, fresh or frozen
1 15 oz. can Great Northern beans, drained and rinsed
2 cups greens spinach, kale, mustard greens, arugula, or Swiss chard
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Directions:
In a large stockpot or Dutch Oven over medium-high heat, sauté leeks, carrots, and celery for 5-6 minutes, or until they begin to soften. I like to season with a pinch of salt.
When the vegetables are softened, add garlic, potatoes, thyme, salt, broth, and undrained tomatoes to the Dutch oven. Bring to a boil, then reduce the heat, partially cover, and simmer for 8-10 minutes, or until the potatoes are barely tender.
While the soup is simmering, trim the asparagus and chop it into 1-inch pieces.
When potatoes are just tender, stir in pasta, asparagus, peas, white beans (rinsed and drained), and fresh parsley. Return the soup to a simmer and cook for 3 minutes, or until the asparagus is tender and the pasta is cooked.
Stir in the chopped spinach and let it cook until wilted, about 1 minute more. Remove from the heat and stir in the lemon juice before serving.
Notes:
Vegetable flexibility: Spring minestrone is adaptable. Leeks, fennel, green beans, or zucchini can be substituted based on availability.
Pasta: Use a small pasta shape like ditalini or omit it entirely for a lighter, brothy soup.
Make ahead: This soup can be made up to 3 days in advance and stored in the refrigerator.
Freezing: For the best texture, freeze the soup without pasta and add freshly cooked pasta when reheating.
Finishing touches: A drizzle of olive oil, a sprinkling of fresh herbs, or a grating of Parmesan brightens the soup just before serving.
Recipe FAQs:
Can I make spring minestrone ahead of time?
Yes. This soup keeps well in the refrigerator for up to 3 days and reheats gently on the stovetop.
Can I freeze this soup?
Yes, though for the best texture, freeze it without pasta if your version includes it. Add fresh pasta when reheating.
What vegetables can I substitute?
Spring minestrone is flexible. Leeks, fennel, green beans, or zucchini all work well, depending on what’s available.
Is this soup vegetarian or vegan?
As written, it can easily be made vegetarian or vegan by using vegetable stock and omitting cheese for serving.
Nutritional Facts:
Serving: 1g | Calories: 300kcal | Carbohydrates: 56g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 1258mg | Fiber: 12g | Sugar: 7g
Recipe courtesy of 31 Daily.com
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