This is a good recipe when you feel like having a few late spring-early summer tomatoes when they are not yet at the height of the season. I find this is a simple and tasty way to extract the maximum flavor from them. I like to take my time with this recipe and work with the grill when it’s not so hot. I really like grilling something and blending that charred flavor into others. That’s why I dig this soup.
This summer, Food Network’s Grilling Central is packed with recipes for the entire family’s taste buds, boasting the best in burgers, dogs, chicken and more all season long. But with so many recipes, where do you start? Each Friday, FN Dish is giving you a complete menu that is stress-free, and for dinner this weekend, we’re starting with a cup of chilled soup.
Unlike hot soups that can weigh you down and fill you up, chilled soups, like gazpacho and fruit purees, are light, refreshing and ideal for steamy summer days. Most chilled varieties come from no-cook recipes, meaning that the ingredients — fresh, seasonal produce, herbs, olive oil and more — are quickly blended then left to rest as their flavors combine.
Food Network Magazine’s Chilled Cucumber Soup (pictured above) is a bright bowl that is bursting with sweet and savory tastes from cucumbers, sherry vinegar, dill and a touch of garlic. If you’re hosting guests this weekend, ditch traditional serving methods and pour the soup into tall shot glasses, so that guests can simply drink this cool, smooth blend.
During the final years of their lives, my grandparents stopped cooking at home. They’d do little things, like make coffee and toast in the morning and heat up a can of soup for lunch. But dinner was always eaten at Little Pete’s, the restaurant across the street from their apartment building.
Each day at around 5:00 or 5:30, they’d don coats (no matter what the weather) and make their way over. The wait staff took great care of them, reserving my grandma’s preferred booth and depositing a glass of iced tea in front of her the moment she sat down.
When we’d go to visit them, these trips to Little’s Pete’s took on even more importance, because it was an opportunity for them to show my mom, sister and me off to the unofficial members of their de facto nightly dining club.
Over the years, I logged a lot of hours at Little Pete’s. My regular order was a cup of French onion soup and a Greek salad with extra olives. Truly, though, the salad was simply there so that I could justify eating a bowl of tangy broth, onions and bubbling-hot cheese.
The tenth anniversary of my grandmother’s death recently passed, so it just seemed right to make something in her honor. Though I ordered it more often than she did, I chose Ina Garten’s recipe for long-cooked French Onion Soup as a way of remembering all those meals. I took my time slicing onions and cooking them until golden. I think it may have been my most favorite Weekender yet.
Though it’s a timeless vegetarian combination, soup-and-salad lunches and dinners do not have to be basic, boring meals featuring predictable dishes. Food Network Magazine puts a twist on traditional favorites using vibrant, in-season ingredients, fragrant herbs and spices and bold textures to ensure its soup and salad recipes are anything but ordinary.
Filled with good-for-you vegetables, each hearty bowl of Food Network Magazine’s Slow-Cooker Sweet Potato and Lentil Soup (pictured above) is bursting with the warm flavor of curry powder, subtle notes of ginger and plenty of fresh sweet potatoes, carrots, celery and leeks. Before serving, squeeze fresh lemon juice on top of the soup to lighten it and add a bit of refreshing citrus.
Have you heard? This Sunday is the Super Bowl. We have wing, nacho and chili recipes galore, all to ensure that your Big-Game Bash will not leave you fumbling in the kitchen. But what if you’re not a sports fan or simply prefer to stay away from those deliciously decadent dishes? Then this weekend, the name of the game is rich, hearty, bold-flavored soups instead. Below, check out a few of our most super bowls of soup, perfect for game day or any other.
With buttered croutons, rustic potatoes, salty bacon and a generous splash of cream, Food Network Magazine’s Potato-Leek Soup With Bacon is a no-fail recipe that is ready in only 40 minutes. Pureeing just half of the soup is an easy way to ensure the broth’s smooth consistency while preserving its chunky texture.
Though Ellie Krieger lightens up traditional Tomato-Tortilla Soup by cooking with chicken broth instead of heavy cream, her recipe from Cooking Channel promises classic flavor from lime juice, sautéed garlic and plenty of tomatoes. For a crispy, crunchy touch, garnish with golden tortilla strips before serving.
Like so many others, when the new year approaches, I begin to entertain thoughts of healthier eating. I imagine spending all of December 31 sweeping out my refrigerator and pantry, getting rid of the crackers, chocolate (even the baking kind) and oozy cheeses, and replacing them with kale, flax seed meal and dried beans.
Most years I don’t actually tackle such extreme measures. Instead I just take steps to add a few more virtuous items to our regular menu. Come January the number of leafy greens found in my kitchen will outnumber the cheeses (sadly, not the case at the moment) and I’ll start packing more lunches for my husband and me.
One way that I fill our lunch bags is with homemade soup. I cook up a batch at the beginning of each week and portion it out into microwave-safe containers each night before I go to bed. That way it’s easy to grab come morning. These soups are often bean and vegetable based. Some weeks I do a black bean soup from dried beans; other weeks I stick to pantry basics like canned white beans and boxed stock.
Recently I’ve been making a simple Lentil Soup using Alton Brown’s recipe as my guide. It makes a generous amount, is incredibly cheap to make (good if you’re watching your wallet as well as your waistline) and can happily simmer on the back burner on a Saturday or Sunday afternoon. All these things make it perfect for The Weekender.
This soup is really simple to make. It’s really a matter of cooking the beets and garlic together and allowing the flavors to meld. Once that part is done, it’s simply a matter of adding the tangy element of the creme fraiche and the pleasing crunch of the cucumber. I find a chilled soup so refreshing and wonderful when paired with something like a braised meat. The other great thing is that you can make this entirely in advance and simply ladle it into the bowls when ready. For me, when I’m having people over, I love serving the appetizer effortlessly and getting the main course done. The goal is to make great food but to get out of the kitchen and have fun with my friends.
Ready in just 35 minutes, this warm and hearty bowl gets its heat from a serrano chile pepper, its robust flavor from garlic, fresh ginger and ground turmeric, and its thick consistency from boiled red lentils. Dollop with tangy Greek yogurt for a refreshingly cool contrast.
For an easy, non-leafy salad, try Food Network Magazine’s Warm Farro Salad, made with roasted sweet cherry tomatoes and vibrant squash. Barley is a go-to substitute if you can’t find farro at your supermarket.
Get the recipe: Spicy Lentil Soup from Food Network Magazine
Soup and bread are one of the most natural pairings I know. Truly, what goes better with a bowl of warm, belly-filling soup than a roll, hunk of baguette or even just a slice of basic, buttered toast?
The trouble I so often run into is the fact that I buy lovely loaves of bread to go with my batches of soup and inevitably end up chucking the last third of the loaf as it’s gotten too stale to be eaten. For someone who tries to keep the grocery budget in check and prevent food waste, this can be an awful blow.
Happily, there is an answer to my bread-waste issue and it’s found in (another) pot of soup. For centuries now, frugal Italian cooks have been reviving those day-or-two-old bread ends by adding them to the soup kettle. They work to thicken the soup, give it a silky consistency and generally manage to transform a humble vegetable broth into a sturdy, substantial potage.
I made my first solo pot of soup in November, on a Sunday afternoon, when I was a senior in college. I had found a giant orange Dutch oven at a local thrift store for the bargain price of $10 and it called for nothing more than a colossal batch of soup. I made beef barley, calling my mom for instructions at least four times during the cooking process. My roommates and I ate it for days, curled up under blankets in our rickety rental house.
I have made hundreds of pots of soup since that first batch but it has yet to become tiresome (here’s hoping it never does!). During late summer, I make a vegetable soup from eggplant, zucchini, onions and tomatoes, simmered with a Parmesan cheese rind and then lightly pureed. In fall, I am all about squash, leeks and root vegetables. Winter calls for hearty bean soups made from scratch. By springtime, I am grateful for asparagus and the light, creamy soup that it makes.