Category Archives: Soups
Truffled Cream of Asparagus Soup with Parmesan Toast
My husband and I just recently returned from a house-hunting trip to Boston in anticipation of our upcoming move in July. When we left Dallas, our fellow Texans were enjoying a typical Southern spring with temperatures in the 80’s and weekends spent lounging by the pool and grilling in the back yard. You can imagine our shock when Continue reading
Minestrone Soup
Alright New Year’s Resolutioners, I’ve got another healthy and hearty Italian dish for you! Like the Chicken Abruzzi that I posted a couple weeks ago, this soup is low in calories and fat, but high in everything else (mainly flavor!). When I was growing up minestrone soup was a constant winter favorite in our home, and I always lumped it into the “comfort food” category (which we all know, tends to be the good foods that aren’t so good for you). But it wasn’t until I started making it for myself that I realized how healthy it actually is. Loaded with vitamin-packed veggies, protein-rich beans, and complex carbohydrates, this soup has everything you (and your healthy new body) need right in one bowl!
Harvest Soup
Okay, so Harvest Soup isn’t the actual name of this soup. It’s proper name is Mushroom and Hazelnut Soup, but since my mom only made it on Thanksgiving, my sister and I started referring to it as this (and be grateful, because the runner up was Pilgrim Stew). This is yet another recipe that’s been in the family for years, and we have no idea where it originated, other than one of my mom’s cooking magazines from way back. You see, at one point in the early 90’s (about the time Martha Stewart hit the scene), my mom decided that she wanted to fancy up our Thanksgiving dinner by serving courses. She was looking for something seasonally appropriate for the first course and felt that hazelnuts and mushrooms sounded autumny and elegant. It was an immediate hit with our guests, who, nearly 20 years later, ended up becoming my in-laws; that’s how magical this soup is! (Just kidding. Kind of.) Anyway, since that fateful Thanksgiving, this soup has made a return appearance every single year, but ONLY on the fourth Thursday in November. Continue reading
Pumpkin Soup
Pumpkin soup is one of my favorite meals this time of year. To me it feels like I’m getting away with something, almost like I’m eating pumpkin pie in liquid form – just without the sugar. (Incidentally, I made a pumpkin pie one Thanksgiving and forgot to add the sugar. I have yet to live it down.) Now, like pumpkin pie, this soup is bursting with warm autumn flavors like cinnamon, cloves, and nutmeg, but unlike pumpkin pie, it’s incredibly healthy. So this Halloween why not put your conscience to rest, fill up on this festive soup, and leave the candy bowl to the trick-or-treaters. (Oh, who am I kidding, go ahead and stuff your face – it’s Halloween!) Continue reading
Smokey Corn Chowder
Happy autumn, everyone! In celebration of this change in seasons, I felt it appropriate to post a soup recipe (remember when I used to do that all the time?). Well, now that the temperatures are steadily dropping, it seems only fitting that I should get back to making more of the food that I love soooo much I named an entire blog after. But rather than jumping in feet first with a hearty stew, I thought it best to tiptoe into fall with a light and flavorful chowder. Seasoned with warming spices like smoked paprika and chilies, this soup is the perfect way to take the edge off of a brisk day, AND it has the added bonus of using up all that leftover summer corn that’s taking up valuable pumpkin space at the supermarket. So come on everyone, let’s get our autumn on! Continue reading
Tomato-Watermelon Gazpacho (with a kick!)
When I created this blog nearly 8 months ago, I was living in Kansas and knee-deep in one of the bitterest winters the Mid-West had seen in years. At the time, my family and I were surviving on weekly soups and hearty meals to keep ourselves warm, so it seemed perfect to name my food blog SoupBowlRecipes! It was an obvious choice for someone who was freezing and didn’t have the foresight to consider that they would eventually move to one of the hottest states on the planet, where, for at least 6 months out of the year, the thought of making soup is unbearable. And now here we are in Texas, in mid-August, where the temperature for the past few weeks has been hovering around 100°F and shows no signs of breaking. So what’s a girl supposed to do? Well, what every good soup blogger does when life hands them lemons – make lemonade! Or in this case, I’m taking my farmers’ market tomatoes and making a refreshing gazpacho! Continue reading
Split Pea Soup with Ham and Salad with Honey Mustard Vinaigrette
One of the many things I love about Easter, aside from the candy and the colorful eggs, is the juicy spiral-cut ham that we serve up for dinner – and keep serving day, after day, after day, until the never-ending leftovers have been used up. Sick of ham sandwiches yet? Me, too! Here’s a quick way to finish off your ham without stuffing it into yet another stale dinner roll!
Split Pea Soup with Ham
Serves 6-8
- 2 Tbsp. olive oil, plus more for drizzling
- 1 white or yellow onion, diced
- 6 medium-sized carrots, peeled and diced
- 6 celery stalks, diced
- 2 cloves garlic, peeled and minced
- 4 sprigs of fresh thyme, finely chopped
- 6 cups chicken stock (see recipe in Homemade Stocks)
- 1 lb. dried split peas
- 8 Yukon gold potatoes, cut into ½-inch cubes
- ½ tsp. smoked paprika, plus more for sprinkling
- 1 bay leaf
- 1 ham bone
- 1-2 cups diced ham, reserve a few Tbsp. for garnish
- Kosher salt and fresh cracked black pepper to taste
In a large soup pot, heat oil until shimmering. Add onions, carrots, and celery and cook until vegetables have softened and onion starts to become transparent, about 5-8 minutes. Add garlic and thyme and cook until just fragrant, about 1 minute.
Add stock, peas, potatoes, paprika, and bay leaf and stir to combine. Nestle ham bone in the middle of soup then bring to a boil. Immediately reduce heat to low and simmer, partially covered, until peas and vegetables are soft, about 40-45 minutes.
Remove bay leaf and ham bone from, discarding both. Ladle half of soup into a separate bowl, set aside. With a hand-held immersion blender, purée soup in pot until smooth, then return reserved soup to pot and stir until combined. Or alternatively, ladle half of soup into a blender and purée until smooth, the return puréed portion to pot and stir until combined. Season with salt and pepper as needed.
Add diced ham and heat until ham is warmed through. Ladle soup into preheated bowls and garnish with a drizzle with olive oil, some chopped ham, and a sprinkle of smoked paprika. Serve immediately or refrigerate covered for 3-5 days.
Mixed Green Salad with Honey Mustard Vinaigrette
Serves 6
FOR THE SALAD:
- 6-8 cups mixed salad greens
- 3 hardboiled eggs, sliced
- 1 cup cherry or grape tomatoes, halved
- 1 cup sugar snap peas, cut into thirds
- 2 green onions, white and light green parts only, thinly sliced
- 1 carrot, shaved
FOR THE VINAIGRETTE:
- 1 Tbsp. Dijon mustard
- 1 Tbsp. whole grain mustard
- 2 Tbsp. olive oil
- ¼ cup white wine vinegar
- 2 Tbsp. honey
- Kosher salt and fresh cracked pepper to taste
Toss all salad ingredients in a large bowl.
Whisk all vinaigrette ingredients in a liquid measuring cup until ingredients have emulsified.
Pour a little dressing over salad, toss, then repeat as needed.
Carrot, Ginger, & Orange Soup with Walnut Pesto Panini
When I was a kid Easter was a pretty intense time for my sister and me. You see, the Easter Bunny used to hide our baskets every year. But he wouldn’t just hide our baskets, he would HIDE our baskets! He was pretty extreme, and took pleasure in stashing our baskets in impossible-to-find places and delighting in the length of time it took my sister and me to find them. His signature hiding spots were places you wouldn’t think to look as a kid, like on top of the furnace in the creepy basement that my sister and I hated; or hanging in the laundry chute, suspended between two floors; or wrapped in a garbage bag under the kitchen sink. In my 8-year old mind, I was sure that the Easter Bunny didn’t give it up as easily as Santa because we left him carrots instead of cookies. He was jealous. And bitter. And everyone knows that there’s nothing worse than a bitter bunny. Well, maybe not. But still it got me thinking, surely our little cotton-tailed friend would be much happier if we left him something tastier than cold, raw carrots. Something warm and creamy and slightly sweet. Something a little bit like this….
Carrot, Ginger, & Orange Soup
Serves 4
- 2 Tbsp. olive oil
- 1 lb. carrots (about 3 cups), chopped
- 2 cups chopped yellow onion
- 1-inch piece of fresh ginger, peeled and chopped
- 1 clove garlic, peeled and chopped
- 4 cups chicken or vegetable stock (see recipe in Homemade Stocks)
- 1 cinnamon stick
- 1 bay leaf
- ¼ cup orange juice
- Kosher salt to taste
- Finely ground white or green peppercorn
- parsley and sour cream for serving (optional)
In a medium soup pot, heat olive oil until shimmering. Sauté carrots and onion until soft and onion becomes translucent but not brown, about 5-8 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.
Add stock, cinnamon stick, and bay leaf and bring to a boil. Immediately reduce to low and simmer, partially covered, until carrots are fork-tender, about 20 minutes.
Carefully remove and discard cinnamon and bay, then using an immersion hand-blender, purée soup until smooth, or alternatively, working in two batches, purée soup in a blender or food processor until smooth, return to pot.
Add OJ and stir until fully incorporated, season with salt and pepper.
Ladle soup into preheated bowl, then top with sour cream and parsley.
Walnut Pesto Panini
Glancing down at this recipe it may look like it has many parts, but it’s actually very simple: 1) grill chicken, 2) make pesto, 3) assemble sandwich. Done! Oh, but I forgot, then you have to eat the sandwich, and lick the tomato juices off your fingers, and wipe the melted cheese strands off your chin, and then get up and make another sandwich because the first one was so good. So, yeah, I guess it is a difficult recipe, but I think you can handle it.
Walnut Pesto Panini
Serves 4
FOR THE CHICKEN
- 2 chicken breasts
- juice from 1 lemon
- 2 Tbsp. Dijon mustard
- Kosher salt to taste
- Fresh cracked black pepper to taste
FOR THE WALNUT PESTO
- 1 cup fresh parsley, coarsely chopped
- ¼ cup walnuts, coarsely chopped
- 1 Tbsp. olive oil
- 2 tsp. Worcestershire sauce
- ¼ tsp. Kosher salt
- Fresh cracked pepper to taste
FOR THE PANINI
- 2 pre-split whole wheat pita pockets, cut in half
- 4 slices mild white cheese (such as Gouda, Swiss, or Provolone), cut in half
- 4 slices of tomato, cut in half
TO MAKE THE CHICKEN
In a bowl, mix together lemon juice, Dijon, and salt and pepper. Slice chicken breasts in half horizontally (making a cutlet), and place between two pieces of plastic wrap and, with a meat mallet, pound until ¼-inch thick. Place chicken in the lemon/Dijon mixture, coating evenly, and allow to marinate at room temperature for 10 minutes.
Lightly mist a skillet with cooking spray and set over medium-high heat. Remove chicken from marinade, letting excess drip off, and place in the hot skillet. Cook until golden brown, about 3 minutes, then flip and cook second side until golden brown, about 2-3 minutes. Transfer chicken to a cutting board and let rest for 5 minutes before slicing very thin.
TO MAKE THE PESTO
Combine all ingredients in a small food processor and process until mostly blended and somewhat paste-like, season with pepper.
TO ASSEMBLE THE PANINI
Preheat a panini press to medium-high heat, or alternatively, heat a griddle or skillet over medium-high heat.
Spread 1-2 Tbsp. of pesto on the inside of pita pocket, covering both sides. Place sliced chicken inside of pita and top with 1 slice of cheese, cut in half so that it fits within the pita.
Place pita sandwiches in a panini press and cook until cheese has melted and pita starts to brown, about 2-3 minutes. If using a griddle or skillet, put pita sandwich on griddle/skillet and place a plate, weighted down with a tin can, on top of pita. Cook for 1-2 minutes, then flip pita and cook on the other side, topped with the weighted plate, until cheese has melted and pita starts to brown, another minute or so.
Slide tomato slices into sandwich, slice in half and serve hot.
THIS HAS BEEN A PUBLIC SERVICE ANNOUNCEMENT FROM THE EASTER BUNNY.
Egg Drop Soup with Pork Roast Sandwiches
Egg Drop Soup
Egg drop soup is one of those often overlooked soups; something you may order in a Chinese restaurant, but rarely think to make. This version is healthy, bursting with flavor, and very easy to make, and if you pair it with a simple pork roast sandwich, you’re got yourself the perfect meal for a light Easter lunch or dinner.
Egg Drop Soup
Serves 4-6
- 2 Tbsp. olive oil
- 1 leek (white and light green parts only), finely chopped
- 2 cloves garlic, peeled and minced
- 1 tsp. fresh grated lemon zest
- 1 tsp. fresh grated ginger root
- 6 cups chicken stock (see recipes in Homemade Stocks)
- 1½ cups peas (preferrably fresh)
- 2 eggs
- 1 tsp. greated Parmesan
- Kosher salt to taste
- Fresh cracked black pepper to taste
Set a soup pot over medium heat and add olive oil, heat until shimmering. Add leeks and cook until soft, about 2-5 mintues. Add garlic, lemon zest, and ginger and cook until just fragrant, about 1 minute. Add chicken stock and bring to a boil.
Meanwhile, in a liquid measuring cup whisk together eggs, Parmesan, and a pinch of salt.
Once stock is boiling, add peas, then slowly drizzle in egg mixture in 4 or 5 spots, stir until egg sets. Season with salt and pepper and ladle into preheated bowls. Garnish with fresh cracked pepper. Serve immediately.
Pork Roast Sandwiches
Pork Roast Sandwiches
Serves 6
- 1½ -2 lb. pork tenderloin
- Kosher salt and fresh ground black pepper to taste
- 6 onion rolls
- 6 Tbsp. whole grain mustard
Preheat oven to 400°F. Generously season tenderloin on all sides with salt and pepper. Place tenderloin on a rack set above a foil-lined baking sheet. Roast for 40 minutes, or until internal temperature of pork is 145°F.
Meanwhile, on a griddle or under a broiler, lightly toast onion rolls. Keep warm.
Remove pork from oven and let rest for 10 minutes. With a very sharp knife, slice pork paper-thin. Spread each roll with 1 Tbsp. of mustard then pork, divided evenly among rolls.
Sidekick: Serve with a glass of Riesling.
soup bowl recipes 