Let’s be honest. Chicken noodle, broccoli-cheddar and minestrone are all well and good soups, but when it’s roughly 100 degrees outside, the last thing you want to do is cozy up to a bowl of piping-hot liquid, right? But what about chilled soup? It’s just as light and satisfying as its steamy counterparts, but you can enjoy it without all of that … steam. On this morning’s new Chill Out episode of The Kitchen, Jeff Mauro and Katie Lee showed two ways to indulge your craving for soup without sweating it out in the kitchen. The secret lies in their simple recipes for cold soups, both easy to make and full of summertime flavors.
Minestrone, that warming soup traditionally packed with vegetables, beans and pasta, can be a hearty appetizer to any meal or a filling entree on its own. Try the classic recipe with kidney beans and crushed tomatoes, or check out one of our favorite twists on this comforting dish, featuring gnocchi, ground beef or dill for added flavor.
Winter Minestrone (pictured above)
Giada De Laurentiis adds pureed cannellini beans to her minestrone to create a thick broth without any cream.
Odds are, if you’re simmering a pot of soup at home, it’s because you really need it. Perhaps you’ve got a cold, the weather is seriously chilly or you’re just in need of some old-fashioned comfort you can slurp up with a spoon. No matter the reason, these are five of our favorite super-comforting soup recipes, bound to become the newest additions to your soup recipe arsenal.
There aren’t many dishes as comforting as a bowl of chicken noodle soup. Chock-full of vegetables, tender morsels of chicken and hearty noodles, Tyler Florence’s Chicken Noodle Soup is the classic recipe you long for. The key is simmering a whole chicken to create a savory, flavorful broth.
While some soups require hours of slow simmering to achieve their best flavor, it’s indeed possible to turn out the best results in a hurry — think just 30 quick minutes. Food Network Kitchen’s Vegetable Noodle Soup, a fan-favorite recipe with a 5-star rating, comes together quickly once you’ve prepped the veggies and added them to the pot, since the noodles are cooked right in the broth as it boils. To finish, brighten up the soup with fresh herbs and a squeeze of lemon juice for satisfying results.
While this recipe is speedy enough to make and take for lunch, Food Network Kitchen notes that you can also freeze it for later. “Freeze any leftovers or make a double batch to have plenty on hand,” the chefs in the Food Network Kitchen explain. They add, “You can stir in some cooked chicken or mini-meatballs, if desired, for another meal,” so keep it on hand for when you’re not celebrating Meatless Monday too.
Gah! Potato soup.
First of all, this weather slash temperature slash time of year just begs for potato soup. Really any soup, but especially potato. Why? Because it’s carbs turned slurpable. And creamy. And wonderfully comforting. If someone puts a bowl of potato soup in front of your face there is no universe in which you would push it away. Not possible.
I’ve come up with a very simple potato recipe that’s strong with flavor, but pH-balanced for the little faces in your crib.
Instead of boiling the potatoes in water, we’re using stock. Bam.
Instead of also boiling the veggies, we saute first. Boom.
Instead of heavy cream, I kept it waist-friendly with straight-up whole milk. Biggity.
Can’t not with the butter.
This soup is ridiculous as is! But for your kids, keep it super simple with lots of cheddar cheese on top. Or nothing!
And for the adult faces, we get a little crazy with the toppings. I’m talking crumbled bacon, jalapeno peppers, dollops of sour cream, cheese, some yummy chives. Yes.
Actually, if you’ll excuse me, I’m going to go throw the rest of this soup in my face right this second. Join me?
With the return of crisp fall air, you’re likely craving something especially warm and comforting, and this big-batch soup indeed fits the bill. While soup is surely a go-to meatless option, many times its lack of heft leaves you unsatisfied and ready to eat again in just a little while. That’s not the case with this healthy — and speedy — Tuscan Vegetable Soup (pictured above), thanks to one key ingredient: cannellini beans. These protein-packed beauties, along with the myriad of vegetables, like carrots, celery and zucchini, as well as fresh spinach, pack the hearty punch you need to tide you over.
Not only do the beans deliver heft, but they also lend texture to this top-rated soup; when you mash some of them, the soup will turn creamy without the addition of cream. Bold garlic and a duo of fresh herbs further the bold flavors, while a sprinkle of Parmesan just before serving promises a nutty bite. Since a batch of this soup can be on the table in just 35 minutes, it’s a go-to pick for when you’re in a hurry come lunchtime.
As we move deeper into September, there’s no denying that it’s almost time to tuck into some colder-weather comforts. And is there anything more comforting than a bowl of homemade soup? When the need for warm-your-core food calls, forget reinventing the wheel. Instead, consider our favorite cast of classic soups, each with upward of 100 top reviews. That way, you know your first soups of the season will be worthy of your spoon.
If you’re moved to make the often-canned tomato classic from scratch, Ree Drummond’s Best Tomato Soup Ever is just as the top-rated recipe’s name reads: the best ever. Simmered with cream, sherry and just a touch of sugar, it’s the silky, smooth and warming soup you should revel in now. And if you want to do it up with a toasty grilled cheese on the side for dipping, we won’t stop you.
Summer’s not technically over, though the kids are going back to school. The days are turning brisker, though it’s not yet cold. Summer tomatoes are ripe from the garden, but you’re craving something hearty. What to make, what to do? Look no further than Food Network Magazine’s Tuscan Tomato-White Bean Soup (pictured above), ideal for those in-between days in early September.
Featuring a fresh, bright base of juicy seasonal tomatoes, plus the creamy richness of canned white beans, this easy-to-make soup comes together in less than an hour with little hands-on prep. For a subtle punch of bold flavor, sprinkle in red pepper flakes, then let the flavors of the soup marry as the soup simmers before you blend it into a smooth, rich consistency. To round out the bowl, sprinkle a few cheesy croutons on top just before serving; these crispy-crunchy bites can be made quickly in the oven with bread cubes and gooey mozzarella.
While soup is surely a warming winter comfort food, there’s no reason you can’t enjoy a hearty bowl in the spring and summer months too. When it comes to #notsaddesklunches, make-and-take meals like reheatable soups are a go-to option, and this week’s Most Popular Pin of the Week from Ree Drummond is no exception. Laced with cream and finished with fresh, fragrant herbs, this big-batch soup will surely fill you up. Plus, since Ree opts for cans of tomatoes instead of off-the-vine beauties, you don’t have to wait until tomato season to make her simple recipe.
For more must-try meal ideas, check out Food Network’s Let’s Cook: Main Dishes board on Pinterest.
Get excited, because your love for soup no longer has to be put away with your winter jacket and scarf. Just because it’s getting warmer outside doesn’t mean you can’t enjoy a comforting bowl of avocado soup or a ginger-carrot creation. In fact, these soups were made for sunnier times. Just like as chili warms you up while it’s snowing outside, there are chilled concoctions that can cool you down and nutrient-rich spring veggie versions that can boost your energy. Either way, soup lovers, rejoice!
Chilled Avocado Soup (pictured above)
Move on over, guacamole — there’s a new avocado dish in town. Marcela Valladolid’s Chilled Avocado Soup, served cold , is a beautiful dinner option for the warmer months. With a bit of spice from serrano chiles and fresh flavor from the avocado and lemon juice, it would be a surefire hit at any spring get-together.