I’m a true Floridian and honestly struggle a bit when the temperature drops below 50. One thing that gets me through is a hot, simmering pot of homemade soup on the stove. It is just pure warmth and comfort to me! Plus, it comes together in one pot for easy clean-up.
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Soup with friends
Over the holidays some friends threw a soup party, and it was one my favorite gatherings of the holiday season. We each were to bring a pot of soup to share AND we were to wear pajamas! It was so cozy and fun! Wouldn’t life just be so much easier if all parties were in our pajamas?
We had little tasting glasses and one by one went around and tried each soup. There was a wide range of different types – Thai inspired, meatless, and from light and brothy to thick and creamy. They were all so delicious.
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On the menu today
I am sharing three recipes for delicious pots of comfort with you today. Two of my favorites shared by friends that cozy evening and my delicious, creamy, and hearty contribution. As is the case with all of the recipes I share, each one uses easy to find ingredients and comes together quickly. I hope you enjoy them as much as we did.
Here is what’s on the menu…
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- Butternut Squash Soup
- Creamy Sundried Tomato and Spinach Soup
- Chicken and Wild Rice Soup
Butternut Squash Soup
Butternut squash was one of my favorites from the evening. It is rich and creamy and super satisfying. Don’t know if you’ve ever peeled and cut up a butternut squash, but it is no easy task. I highly recommend finding it already chopped in the produce section at either Publix or Trader Joe’s.
Kari made this one and offered these cook’s tips: “I like the onion and squash to get a little brown or caramelized on the edges. It seems to bring out the flavors.” She also suggests getting the squeeze tubes of garlic and ginger paste to save time. They are sold in the produce section at Publix.
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 large yellow onion, chopped
1 medium apple, chopped
1 (3-pound) butternut squash, peeled, seeded, and cubed
½ teaspoon sea salt
Freshly ground black pepper
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups lower sodium vegetable broth (or chicken bone broth)
A touch of cream or coconut milk
For serving:
Chopped parsley
Toasted pepitas (pumpkin seeds)
Crusty bread
Directions
Preheat oven to 400 degrees.
Add 1 tablespoon olive oil, chopped onion, apple, and butternut squash, salt, and several grinds of fresh pepper to sheet pan. Roast for 30 minutes, stirring halfway through.
Add roasted vegetable/apple mixture to Dutch Oven or large pot. Add in the other tablespoon olive oil, garlic, sage, rosemary, and ginger, and broth. Bring to a boil and let simmer for 10 minutes.
Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender.
Blend until smooth. Add in a touch of cream or coconut milk.
If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Creamy Sundried Tomato and Spinach Soup
This one was one of my husband’s favorites, even though he leans toward things that include meat. Suzy made this one and shared this cook’s tip. “You can swap the cream or half and half for unsweetened coconut milk to make it vegan friendly or if you just don’t do dairy.” Either way, this one is super delicious, full of fiber, and quick and easy.
Ingredients
1/3 cup slivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
2 cups sliced mushrooms
1 cup chopped onion
2 large cloves garlic, minced
1 teaspoon dried basil
1 ½ tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon ground pepper
3 ½ cups low-sodium vegetable broth
½ cup heavy cream or half and half
4 cups coarsely chopped fresh spinach
1 (15 ounce) can cannellini beans, rinsed
1 tablespoon lemon juice, plus more to taste
Directions
Heat 2 tablespoons sun-dried tomato oil in a large saucepan over medium heat. Add mushrooms and onion; cook, stirring, until starting to soften, about 3 minutes.
Add garlic and basil; cook, stirring, for 1 minute. Add flour, salt and pepper; cook, stirring, for 1 minute. Add broth and half and half; increase heat to medium-high and bring to a simmer.
Reduce heat to maintain a simmer and cook, stirring once or twice, until the vegetables are soft, about 5 minutes.
Stir in spinach, beans, and sun-dried tomatoes; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from heat and stir in lemon juice.
Chicken and Wild Rice Soup
I shared this one years ago and have made a few tweaks along the way. It is one of our all-time favorites and I often hear from others how much they love it too. My cook’s tips: I keep a jar of chopped garlic in my fridge at all times to save time. I also often use frozen chopped onion from Publix. A couple less things I have to spend time prepping and chopping.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
2-3 celery stalks, sliced (about 1 cup)
2-3 carrots, sliced (about 1 cup)
1 small white onion, diced (about 1 cup)
1 tablespoon minced garlic (2-3 cloves)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
6 cups reduced sodium chicken bone broth
2 cups cooked and shredded chicken (I use Publix Mojo rotisserie)
1/2 cup half and half
1/2 cup skim milk
3 Tablespoons all-purpose flour
1 box Ben’s Original Long Grain & Wild Rice (rice and seasoning packet)
Directions
In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
Add garlic, bay leaves, thyme, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 10 minutes.
Whisk half and half, milk and flour together in a bowl. Whisk into soup until combined.
Stir in wild rice and seasoning packet and simmer for another 20 minutes or until rice is tender.
In Tallahassee it may be soup weather today but might not be tomorrow so be sure to whip these together and enjoy them soon!
Anna Jones is a registered dietitian. Visit her website at .