For a more formal dinner, think light starter such as a Cream of Carrot Soup, a mix of Roasted Pear and Acorn Squash, or perhaps Butternut Squash and Apples – all of which marry well with exotic spices like cinnamon, nutmeg, ginger, ground cloves and allspice. Or just go for a satisfying bowl of New England Clam Chowder.
For Game Day, our One-Pot Beer Cheese Soup is a no brainer: a blend of beer, goat and cheddar cheeses, Dijon mustard and Worcestershire sauce can’t be beat. Better use a large cooker if you want any chance of leftovers! Oh, and one more tip: blending with an immersion blender is a whole lot faster and easier…
Thai Coconut Curry Soup
Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
1 lb boneless skinless chicken breast, cubed
Sea salt and black pepper to taste
3-4 garlic cloves, minced
1 1″ ginger piece, peeled and minced
1½ teaspoons ground coriander
3 tablespoons Thai red curry paste
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 14oz can full-fat coconut milk
2 cups baby spinach
2 tablespoons lime juice
1 tablespoon maple syrup
3 tablespoons fresh cilantro, chopped
1 large lime, cut into thin half round slices
1. Heat the olive oil in a large high-sided skillet over medium heat. Add the onion and cook until tender and fragrant, about 4-5 minutes.
2. Add the chicken and cook, stirring often, until the breast develops a bit of color, around 4-5 minutes. Season with salt and black pepper to taste.
3. Add the garlic, ginger, coriander and red curry paste. Cook for 1-2 minutes or until the spices become fragrant.
4. Add bell peppers and season with additional salt and black pepper if desired. Stir to combine and cook until peppers soften and develop a bit of color, approximately 3-4 minutes.
5. Add coconut milk and simmer until slightly thickened, approximately 4-5 minutes. Stir in spinach, lime juice and maple syrup. Taste and adjust seasonings. Serve immediately topped with fresh cilantro and lime slices.
Chunky Bacon Potato Soup
Prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 4-6
8 oz thick-cut bacon, diced
½ small red onion, diced
2 large celery stalks, diced
2 large carrots, diced
4 cups chicken broth, preferably organic, divided
1½ lbs boneless, skinless chicken thighs, trimmed and cut into chunks
1 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 bay leaves
1 lb red potatoes, cut into chunks
Sea salt & black pepper to taste
2 cups kale, chopped, tough stems discarded
8 oz cream cheese, cut into small chunks
1. Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy (approximately 3-4 minutes). Transfer bacon to a plate lined with paper towels, blot off excess grease and set aside.
2. Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot. Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
3. Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves and red potatoes. Season with salt and black pepper to taste; stir to combine.
4. Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
5. Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until kale is wilted and the cheese melted, approximately 2-3 minutes. Taste and adjust seasonings before serving.
Black Bean and Sweet Potato Soup
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 4
2 tablespoons extra virgin olive oil
1 small red onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
Sea salt and black pepper to taste
½ teaspoon crushed red pepper flakes
1 tablespoon ground cumin
2 teaspoon chili powder
½ teaspoon dried oregano
2 large sweet potatoes, peeled and cubed
3 tablespoons tomato paste
2 15oz can black beans, rinsed and drained
3 cups vegetable broth
1 cup frozen corn
¼ cup fresh cilantro, chopped
2 tablespoons fresh lemon juice
1. Heat olive oil in a large soup pot over medium heat and add red onion and bell peppers. Season with salt and black pepper to taste. Cook, stirring occasionally, until veggies become soft and fragrant, around 4-5 minutes.
2. Add crushed red pepper, cumin, chili powder and dried oregano. Cook, stirring occasionally, until spices become fragrant, approximately 1-2 minutes.
3. Add sweet potatoes, tomato paste, and black beans. Season with additional salt and black pepper if you wish, and stir to combine. Add vegetable broth and increase heat to medium-high. Bring to a boil, then immediately reduce to medium-low. Cover and simmer for 15-20 minutes or until sweet potatoes are fork tender.
4. Stir in the corn, cilantro and fresh lemon juice. Taste and adjust seasonings before serving.
Cream of Carrot Ginger Soup
Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 4
2 tablespoons extra virgin olive oil
1 small sweet onion, diced
3-4 cloves garlic, minced
1½ lbs carrots, diced
1 medium red bell pepper, diced
Sea salt and black pepper to taste
3 cups vegetable broth, preferably organic
1 tablespoon fresh ginger, minced
2 teaspoons fresh thyme leaves
1/3 cup half & half at room temperature
1. Heat olive oil in a large, high-sided skillet over medium heat. Add onion, garlic, carrots, and bell pepper. Season with salt and black pepper to taste and cook, stirring frequently, until vegetables become soft and translucent (approximately 5 minutes).
2. Add vegetable broth, minced ginger and thyme leaves, and stir to combine. Cover and cook until carrots are fork tender, approximately 10-15 minutes. Stir once or twice while cooking.
3. Remove from heat and puree mixture until smooth with an immersion blender, regular blender or food processor. Taste and adjust seasonings.
4. Return to medium heat and add half and half. Stir until barely combined and cook until heated through, approximately 1-2 minutes. Remove from heat and serve immediately.
New England Clam Chowder
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
6 slices thick-cut bacon, diced
1 small red onion, diced
2 large carrots, finely chopped
3 cloves garlic, minced
Sea salt and black pepper to taste
2 tablespoons chickpea flour
½ cup clam juice
2 cups whole milk
½ cup heavy cream
1 lb Yukon Gold potatoes, peeled and cubed
½ teaspoon Old Bay seasoning
1 teaspoon fresh thyme
2 6.5oz cans minced clams, including juice
3 tablespoons fresh parsley, chopped
1. Heat a large soup pot over medium heat. Add bacon and cook, stirring occasionally, until bacon becomes crispy (around 4-5 minutes). Remove bacon with a slotted spoon and transfer to a plate lined with paper towels. Blot off excess grease and set aside.
2. Drain and discard all but 2 tablespoons of bacon grease from pot before adding onion, carrots and garlic. Season with salt and black pepper to taste, and sauté until soft, around 4-5 minutes.
3. Sprinkle with chickpea flour and cook for another minute, stirring frequently.
4. Add the clam juice, milk and heavy cream, and whisk until combined. Add the potatoes, Old Bay seasoning, fresh thyme and 2/3 of the cooked bacon crumbles. Season with additional salt and black pepper if needed, and stir to combine.
5. Increase heat to medium-high and bring to a low boil, then immediately reduce heat to a medium-low. Cover and simmer until the potatoes are fork tender, approximately 15 minutes.
6. Once potatoes are cooked, add clams and stir to combine. Continue cooking for 2-3 minutes, or until clams are heated through. Taste and adjust seasonings. Remove from heat and serve immediately, topped with remaining bacon crumbles and fresh parsley.
Roasted Acorn Squash, Pear and Ginger Soup
Nothing says “fall” like a warm bowl of soup brimming with the classic seasonal flavors of oven-roasted squash and ripe pears. Add the spicy warmth of cinnamon, nutmeg and ginger and you’ve got the perfect combination for a cool evening.
3 tablespoons olive oil, divided
2 acorn squash, skins removed and cut into 1” chunks
4 medium pears, peeled, cored and cut into chunks
3–4 large cloves fresh garlic, unpeeled
1 32-oz container chicken broth
1 3” piece of fresh ginger, peeled and grated
2 teaspoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon fresh thyme leaves, stems removed
Salt and pepper to taste
1. Preheat oven to 400 degrees.
2. In a large glass bowl, toss squash and pears in two tablespoons olive oil and spread out in a single layer on a rimmed baking sheet lined with parchment paper. Add garlic cloves to baking sheet and place in oven. Roast for approximately one hour or until squash is tender, turning ingredients once or twice during this time.
3. Remove from heat and cool slightly. Squeeze roasted garlic cloves to remove skins, while reserving the roasted garlic inside.
4. Working in batches, add roasted squash, pears, and garlic to blender (> BLENDER) with broth and puree until smooth. Repeat with remaining batches until finished.
5. Transfer each batch of pureed ingredients to a large pot and add any remaining broth, along with the ginger, cinnamon, nutmeg, and fresh thyme leaves.
6. Simmer until heated through, stirring occasionally. Season with salt and pepper to taste. Serve immediately with crusty bread.
Potato Leek Soup with Crispy Shallots
This satisfying soup is something to look forward to when cooler weather returns. The potato gives it substance, while the leeks, garlic and thyme add additional layers of flavor. The addition of heavy cream adds a touch of decadence to this rich, creamy combination. Before serving, top each bowl off with crispy shallots for an attractive (and delicious!) presentation. This soup tastes even better the next day, so make a nice big batch so you can enjoy leftovers with a crisp salad for lunch.
Crispy Shallots:
3 tablespoons olive oil
3 tablespoons unsalted butter
3 medium shallots, outer skin removed and cut into thin slices
Kosher salt to taste
Soup:
3 tablespoons olive oil
4 leeks, white and light green portion, chopped
4 cloves fresh garlic, peeled
8 cups vegetable or chicken broth
2 pounds russet potatoes, peeled and cut into small chunks
1 bay leaf
3 sprigs fresh thyme
¾ cup heavy cream
Salt and pepper to taste
Option Garnishes:
6 strips bacon, cooked crispy and crumbled
3 green onion tops, sliced thin
¼ cup shredded white cheddar cheese
1. Add olive oil and butter to a small pan and heat over medium-high until the butter melts. Reduce heat to medium and add sliced shallots to the pan. Cook shallots for approximately 12-15 minutes or until they are golden brown, stirring occasionally.
2. Remove shallots from pan with a fork or slotted spoon and place on paper towels. Gently blot with additional paper towels to absorb excess oil; set aside.
3. In a Dutch oven or large pot, add olive oil, leeks and garlic. Sauté over medium heat for about 8-10 minutes, or until the leeks are soft, but not browned.
4. Add broth, potatoes, bay leaf, and thyme to the pot and bring to a boil. Boil mixture for about 15 minutes or until potatoes are soft.
5. Remove bay leaf and thyme stems before blending the remaining ingredients with an immersion blender until smooth. If you don’t have an immersion blender, you can carefully transfer the potato leek mixture in batches to a blender.
TIP: Use caution when blending hot ingredients – don’t fill blender container more than halfway, and be sure to vent the lid so air can escape.
6. Once potato mixture is blended smooth, stir in heavy cream. If you prefer a thicker soup, return to low heat to cook off excess liquid. If too thick, add additional cream or broth to achieve the desired consistency. Season with salt and pepper to taste.
7. To serve, ladle into bowls and garnish with crispy shallots. Other garnish options include crumbled bacon, green onions, chives or shredded cheese.
One-Pot Beer Cheese Soup
Beer and cheese make for a great combination on cold, blustery days, and this Beer cheese soup takes it to the next level. It can be a bit tricky to make because if you’re not careful, it can turn into a gloppy mess. However, you can achieve perfect results if you follow the instructions carefully.
TIP: Take a “low and slow” approach while preparing this recipe. Most importantly, don’t allow the soup to boil after adding the cheese because it will cause it to separate.
6 tablespoons unsalted butter
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
¼ cup all-purpose flour
3 cups chicken or vegetable stock
Salt and pepper, to taste
1 cup heavy cream
4 oz goat cheese, cut into chunks and softened
16 oz sharp yellow cheddar cheese, grated, plus extra for serving
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
8 oz mild-flavored beer
¼ cup chopped red onion, soaked in water (optional)
1. Add unsalted butter to a Dutch oven over medium heat. Once melted, add carrot, celery, onion and garlic and sauté until soft, about 8-10 minutes.
2. Add flour and stir until completely incorporated. Cook for approximately 2-3 minutes.
3. Stir in chicken stock and increase heat to medium-high. Bring to a boil, and then reduce heat to medium-low. Simmer uncovered for approximately 30-35 minutes, stirring occasionally. Season with salt and pepper to taste.
4. Remove from heat and blend mixture with an immersion blender until smooth or transfer the liquid to a blender and blend until completely smooth, working in batches if necessary.
5. Once smooth, return mixture to Dutch oven over medium-low heat. Add the heavy cream, goat cheese, and half the cheddar cheese. Stir continually until cheese is completely melted. Add the remaining cheddar cheese and stir until melted.
6. Add the mustard, Worcestershire sauce and beer and stir until blended. If soup is too thick at this point, add a little additional chicken or vegetable stock. Continuing simmering on medium-low heat another 5-10 minutes, or until heated through.
7. Serve immediately with soft pretzel rolls or crusty bread of your choice. Garnish with shredded cheddar cheese, red onion, and/or popcorn.
Roasted Fall Harvest Soup
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6
3 cup butternut squash, cubed
3 large firm apples, cubed
1 medium red onion, chopped
1 tablespoon fresh ginger, minced
1½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon allspice
2 tablespoons coconut oil, melted
Sea salt and black pepper to taste
4-5 cups chicken broth, preferably organic, divided
1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper to taste. Toss to combine.
3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in preheated oven and roast until squash is fork tender, approximately 25-30 minutes.
4. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of chicken broth to container and blend until smooth. If necessary, add a little more broth to reach desired consistency.
5. Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
6. Remove from heat and adjust seasonings to taste before serving.
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