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SoupRecipe, San Diego, CA (2026)

10/24/2023

Elote Corn Soup🍲🍲

-Elote corn soup is a flavorful and creamy soup inspired by Mexican street corn (elote). It combines the sweetness of corn with the smokiness of grilled corn on the cob, along with creamy and savory elements.

Ingredients:

3 tbsp. extra-virgin olive oil
5 cloves garlic, minced
6 c. corn kernels (from about 8 ears)
Kosher salt
2 c. low-sodium chicken or vegetable broth
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
2 tbsp. heavy cream
1 tsp. finely grated lime zest, plus 4 tbsp. fresh lime juice, divided
1/2 c. crumbled cotija cheese
2 tbsp. finely chopped fresh cilantro leaves
Freshly ground black pepper
1/3 c. Mexican crema or sour cream
Sweet paprika, for garnish
Sliced jalapeño, for garnish

Directions:

-Heat oil in a medium saucepan over medium-high. Add garlic and cook, stirring, until garlic is fragrant and light golden, 1 to 2 minutes. Add corn and ½ teaspoon salt and cook, stirring frequently, until corn is bright and crisp tender, about 3 minutes. Transfer 1½ cups of the corn to a medium heatproof bowl; set aside.

-Add broth, chili powder, oregano, cumin, and ¼ teaspoon salt to saucepan. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and flavors meld, about 10 minutes. Remove from the heat and let cool slightly.

-Working in batches, if necessary, transfer the soup to a blender and carefully puree until smooth, about 30 seconds. Return soup to pot and stir in heavy cream and 3 tablespoons lime juice. Rewarm soup over medium, if necessary, and season with salt and pepper to taste.

-Combine reserved corn mixture with lime zest, remaining 1 tablespoon lime juice, cotija, cilantro, and ¼ teaspoon each salt and pepper.

-Ladle soup into bowls and top with spoonfuls of corn mixture. Drizzle with crema, sprinkle with paprika, and top with jalapeño.

10/24/2023

Meatball Sub Soup🍲🍲

-Meatball sub soup is a hearty and comforting dish that captures the flavors of a classic meatball sub in soup form. It's a great option for a warm and satisfying meal.

Ingredients:

FOR THE MEATBALLS:

1 lb. ground beef
1/2 c. Italian bread crumbs
2 cloves garlic, minced
1/4 c. fresh Italian parsley, chopped
1 tsp. crushed red pepper flakes
kosher salt
Freshly ground black pepper

FOR THE SOUP:

2 tbsp. extra-virgin olive oil
1 large onion, diced
1 large clove garlic, minced
2 tbsp. tomato paste
1 28-oz. can crushed tomatoes
3 c. low-sodium beef broth
1 c. skim milk
3 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
Baguette slices, for serving

Directions:

-Preheat oven to 350º and line two baking sheets with parchment paper. In a large bowl, combine ground beef, bread crumbs, garlic, parsley, and crushed red pepper flakes and season with salt and pepper.

-Roll into meatballs and transfer to one prepared baking sheet.

-Bake until browned and cooked through, 15 minutes, then heat broiler.

-In a large pot over medium-high heat, heat oil. Add onion and cook until soft and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add tomato paste and stir until combined, then add tomatoes, beef broth, and milk and stir until combined.

-Add meatballs and bring to a simmer, then add half the mozzarella and all the Parmesan. Season with oregano, salt, and pepper.

-Ladle soup into four oven-safe ramekins and top with a baguette slice. Top with remaining mozzarella and broil until browned and bubbly, 2 to 3 minutes. Serve hot.

10/23/2023

Butternut Squash Soup🍲🍲🍲

-In our opinion, butternut squash soup will always be the standard option for warm, hearty fall soups. When it comes to preparing a hearty bowl of fall delight, butternut squash is our go-to ingredient because of its sweet and somewhat earthy flavor.

Ingredients:

1 large butternut squash, peeled and cubed into 1" pieces (seeds removed)
2 potatoes, peeled and chopped into 1" pieces
3 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced
1 large carrot, chopped
1 tbsp. fresh thyme, plus more for garnish
1 qt. low-sodium chicken broth
Cream, for serving (optional)

Directions:

-Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 30-35 minutes.

-Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

-Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)

-Serve garnished with thyme.

10/23/2023

Chickpea Noodle Soup🍲🍲🍲

-This outstanding vegan variation of chicken noodle soup uses orecchiette instead of egg noodles and chickpeas in place of the traditional chicken. While boiling the pasta separately will prevent the noodles from bloating in the broth over time, cooking the pasta in the soup will provide a silky, substantial broth.

Ingredients:

2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
1 shallot, chopped
2 stalks celery, chopped
2 carrots, sliced ¼-inch thick
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 (15.5-ounce) can chickpeas, drained and rinsed
2 bay leaves
2 sprigs fresh rosemary
4 c. low-sodium vegetable broth
2 c. cold water
2 (2-inch-long) strips lemon peel
6 oz. orecchiette (2 1/2 cups)
3 tbsp. yellow miso
Crushed red pepper flakes
Freshly chopped dill, for garnish
Lemon wedges, for serving

Directions:

-In a large pot, heat oil over medium heat. Add onion and shallot and cook, stirring occasionally, until softened, about 5 minutes. Add celery and carrots, season with salt and pepper, and cook, stirring often, 5 minutes.

-Add garlic and cook until fragrant, 1 minute. Add chickpeas, bay leaves, and rosemary and stir to combine. Season again with salt and pepper and cook, stirring often, until you can smell the rosemary, about 1 minute.

-Add broth, water, and lemon peel and bring to a simmer, using a wooden spoon to scrape any brown bits from the bottom of the pan. Add pasta, return to a simmer, and cook, stirring occasionally, until pasta is al dente, 13 to 15 minutes.

-Remove soup from heat. Ladle about 1/2 cup broth into a medium bowl and whisk in miso. Whisk miso mixture back into pot and season with salt, pepper, and red pepper flakes. Ladle soup into bowls, top with dill, and serve with lemon wedges.

10/21/2023

Taco Soup🍲🍲🍲

-Taco soup is the perfect meal when you want tacos but want something with a little more flavor and coziness. It is delicious and hearty, bursting with flavor, and comes together QUICKLY (we're talking less than 30 minutes!). This meal, which includes ground beef, pinto beans, and all your favorite Mexican-inspired dishes, is also quite easy to prepare.

Ingredients:

1 tbsp. canola oil
1 large yellow onion, chopped
2 tbsp. taco seasoning
1 lb. ground beef
Kosher salt
2 c. low-sodium beef broth
1 (15-oz.) can fire-roasted tomatoes
1 (15-oz.) can pinto beans, drained, rinsed
1 (15-oz.) can sweet corn
1 c. sour cream
3 tbsp. Tajín
1 small bunch fresh cilantro, chopped
Shredded cheddar and tortilla chips, for serving

Directions:

-In a large Dutch oven over medium-low heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 10 minutes. Increase heat to medium-high, add taco seasoning, and cook, stirring, until fragrant, about 1 minute. Cook beef, breaking up with a spoon, until no longer pink, about 5 minutes; season with salt.

-Add broth, tomatoes, beans, and corn and bring to a boil. Reduce heat to medium, bring to a simmer, and cook, stirring occasionally, until slightly reduced and thickened, about 10 minutes.

-Meanwhile, in a small bowl, mix sour cream and Tajín until combined.

-Divide soup among bowls. Top with cilantro, a dollop of sour cream-Tajín, and cheddar. Serve with chips alongside.

10/21/2023

Creamy Parm Tomato Soup🍲🍲🍲

-When you want something a little more full on cool fall evenings, this simple tomato soup is ideal (and what better way to do so than by adding pasta?). Kale or broccoli rabe can be added 5 minutes after the tortellini if you desire a heartier green!

Ingredients:

1 tbsp. butter
1/2 medium onion, diced
4 cloves garlic, minced
3 tsp. Italian seasoning
1/2 tsp. red pepper flakes
3 tbsp. all-purpose flour
3 tbsp. tomato paste
3 c. low-sodium chicken or vegetable broth
1 (28-oz.) can diced tomatoes
4 c. cheese tortellini
1/3 c. heavy cream
1/2 c. freshly grated Parmesan
3 c. spinach, packed
Kosher salt
Freshly ground black pepper
2 tbsp. thinly sliced basil, for garnish

Directions:

-In a large pot over medium heat, melt butter. Add onion and cook until soft and translucent, about 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour, whisk to combine, and cook 1 minute more.

-Add tomato paste and cook until darkened slightly, 2 to 3 minutes. Add broth and tomatoes and bring to a boil. Lower to a simmer and cook until tortellini is tender and cooked through, about 10 minutes.

-Add the cream and Parmesan and stir to combine, then add spinach and let wilt. Season to taste with salt and pepper, garnish with basil, and serve.

10/21/2023

Pesto Rice & Bean Soup🍲🍲🍲

-You can make this one-pot pesto rice and bean soup as flexitarian as you desire. While we use chicken broth in this recipe to enhance flavor without actually adding meat, you are free to use veggie broth or water in its place. You can also use any variety of canned beans, according to your preferences.

Ingredients:

2 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
2 medium carrots, chopped
4 cloves garlic, chopped
1/4 c. sundried tomatoes, finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. dried oregano
1/4 tsp. red pepper flakes (optional)
1/2 c. short-grain brown rice, rinsed
4 c. low-sodium chicken broth or water, divided
2 (15.5-oz.) cans beans of your choice (such as butter beans and pink beans), rinsed and drained
1/2 c. pesto
Freshly grated Parmesan, for serving
Toasted pine nuts, for serving (optional)
Fresh herbs, for serving

Directions:

-In a large pot over medium heat, heat oil. Add onion, carrots, garlic, tomatoes, salt, pepper, oregano, and red pepper flakes (if using) and cook, stirring occasionally, until vegetables soften, 6 to 8 minutes. Add rice and stir until toasted, about 2 minutes.

-Add 2 cups broth and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low, and let cook until rice is al dente, 30 to 35 minutes.

-Return heat to medium and add beans and remaining broth. Stir to combine and continue cooking until slightly thickened and rice is completely tender, 12 to 15 minutes more. Remove from heat and stir in pesto.

-Garnish with Parmesan, pine nuts, and herbs before serving.

09/05/2023

Easy Salmon Soup

Ingredients
Extra virgin olive oil (I used Private Reserve Greek EVOO)
4 green onions, chopped
½ green bell pepper, chopped
4 garlic cloves, minced
1 oz fresh dill, divided, chopped

08/21/2023

Chicken Noodle Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

08/17/2023

The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)

Ingredients
1 tablespoon + 4 tablespoons unsalted butter (divided)
1 small or medium sweet yellow onion (diced small)
1 clove garlic (peeled and minced finely)
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)

08/14/2023

Sweet Corn Soup

Ingredients
1 tablespoon olive oil
1 small red-skinned potato (peeled and chopped (2/3 cup))
1 small carrot (chopped (1/3 cup))
1 small onion (chopped (1/3 cup))
1 clove garlic (minced)

11/15/2022

Easy Pumpkin Soup
Ingredients
2 Tablespoons Butter
2 Large Yellow Onions (Sliced)
2 Cloves Garlic (Minced)
1 Teaspoon Salt
1 Teaspoon Cinnamon

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